Red Skin Potatoes & Asparagus
This really is a crazy week between Summer college classes starting, birthday planning for my son, and the kids grandmother in the hospital for gall stones not sure how everything is going to get accomplished. My “go to” recipes when the week is super busy and it is HOT outside, IE: TX, is grilled food. Vegetables are the simplest to grill and full of nutrients that everyone needs to keep on moving.
ALWAYS keep potatoes on hand! You can grill them, smash them, fry them, and bake them. They are, in my opinion, the perfect side dish to any recipe. When buying asparagus I never grill the whole bundle. Half the bundle is perfect for one meal and this recipe is what I used the second half in. Mixing in the greens for the other half and teenagers (boys -_-) they will eat the greens this way but alone never!
This recipe can be spiced up by adding paprika and cayenne pepper.
Ingredients
Instructions
Lay out two pieces of of foil. The larger piece on bottom and the smaller in the center. Add quartered red skinned potatoes to the center of the foil. On top of the potatoes add the asparagus tips and centers (no ends). Add sliced rounds of onion over the top of the potatoes and asparagus and spread evenly. Add two sticks of unsalted butter to each side of the foil pack. Salt and pepper evenly over the medley. Pull up sides of foil and crimp to seal. Grill for about 30 to 45 minutes until potatoes and asparagus are tender.
http://mooshujenne.com/red-skin-potatoes-asparagus/Grilled Southern Stuffed Peppers
Three day weekend and three more days until school is out for Summer. At this point it’s all about grilling food for quick dinners! Here is an uber easy quick dinner. Tip: Leave the peppers a little bit crisp for more flavor.
Do you have a Memorial weekend project? I do! I hope to achieve it this weekend, or well maybe even next Thursday, is painting my kitchen wall with chalkboard paint. The wall sits behind the kitchen table. It should be perfect for displaying the weekly menu and chores. It can even be a cool background display in birthday party pictures. No more banners, just chalk up the wall with a creative “Happy Birthday” and let all the guests sign the wall. Yes, I am currently still a 5 year old inside but who doesn’t love some chalk!
Now, if I could just find a creative way to store my cookbooks. Any ideas? If you have an idea please comment below and leave me links if you have pictures.
Ingredients
Instructions
Heat grill to medium heat. Grill chicken tenders until cooked.
Slice bell peppers in halves and remove seeds and ribbing. In a large bowl, add in chopped grilled chicken, refried beans, drained sweet corn, two tablespoons of taco seasoning and salt. Stir mixture and fill bell peppers with mixture.
Place bell peppers on the grill on a medium-low heat. Grill for about 8 minutes until semi-soft. Add pepper jack cheese to tops of the peppers and cook until cheese is melted. Remove from grill and serve.
http://mooshujenne.com/grilled-southern-stuffed-peppers/Citrus Dill Salmon
Before the weekend I had the coolest event happen. We sometimes get a late night visitor in the neighborhood and his name is Jake. He is an Australian Shepherd that gets loose from his home and comes from the ranch houses to visit us. After calling his owner to come pick him up, I found out the owner is a bee keeper; just a street over. I was so stoked! Nothing is better then really close local honey during allergy season. He was nice enough to bring us a jar. Just super neat to hear of a bee keeper so close to home!
Memorial weekend is soon to be upon us. Many of you are looking for recipes to share with friends and family when remembering our loved ones. I really want to share a few healthy recipes that I grew up eating on the beach during Memorial Day weekend. Growing up near the ocean, you find that, fish becomes such a great option when grilling. Then you move to Texas and the closest thing to fresh fish is Catfish; it really sucks! I prefer ocean fish or river fish. Mostly, it’s swordfish for me. Although, my oldest teenager loves all styles of fish and has decided to have me prepare every style in different ways for him. This helps everyone else in the family eat healthier, so I am all for it!
Lemons are traditional to the California coastline, in which, that is why we incorporate them into almost every dish with fish. Topping fish with lemon removes some of the fishy taste and will make it more handle-able for most to consume it. When in doubt use lemon!
This citrus dill salmon is so pretty!
Ingredients
Instructions
Lay out two sheets of foil, one larger then the other, placing the smaller one centered on top of the larger piece of foil. Lay salmon filet in the center with skin/scale side down. Top with salt, pepper, and dill weed.
Slice the first lemon in half and remove seeds with fingers. Squeeze both halves of lemon over the top of the salmon. Slice the other lemon and orange in large rounds and place on top of salmon evenly. Pull sides of foil up and press together sealing the fish inside.
Place on grill heated to medium to low heat and cook for 30 minutes or until fish starts to separate from skin and changes color. Use spatula to separate fish from skin and serve.
http://mooshujenne.com/citrus-dill-salmon/
