Tasty Tuesday -- Grilled Shrimp & Red Potatoes

Anyone else hate Tuesday's? I know Monday's are bad, but there is a "funk" or something with Tuesday's, too. Ugh. Well...maybe this will cheer me (and you, if you're having "that kind" of day!) up. This dish came together quickly (love quick dinners) and everyone enjoyed it (except Hailey, who doesn't like shrimp). Normally, I tend to make rice or pasta when I prepare shrimp, but on this day, I had a generous amount of fresh garden potatoes (thanks Mom!) that I wanted to use up.

Grilled Shrimp
(adapted from a Bobby Flay recipe)

1 lb large shrimp - deveined, shelled, thawed (if frozen)
1/3 c. olive oil
2 garlic cloves, chopped
2 Tbls. Fresh Oregano, chopped
2 Tbls. Fresh Flat Leaf Parsley, chopped
2 Tbls. Fresh Basil, chopped
1 tsp. Red Pepper Flakes
salt & cracked pepper to taste

Combine marinade ingredients in a glass bowl. Add shrimp. Allow shrimp to hang out in marinade for up to 1 hour. The less time it marniates, the less spicy it will be. Skewer and grill 3 minutes each side or until pink.

Grilled Red Potatoes

1.5 lbs Red Potatoes, quartered
Drizzle of Olive Oil
Fresh Herbs, chopped
Garlic Powder to taste
Salt & Pepper to taste

Place quartered potatoes in a microwave safe bowl. Cook for about 4-6 minutes or until slightly cooked. You still want them a little hard, but not cooked all the way through. Drizzle olive oil over potatoes. Add herbs and seasonings and toss. Skewer and grill 4-5 minutes each side until nice and golden brown and cooked through.

For printable recipes, please click here.

Here's to a short work week! Thanks for stopping by.

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Tasty Tuesday--Crispy Smashed Potatoes with Cheese & Bacon

I've got a delicious surprise to share with you today. They are easy and delicious and one of our family favorites! I've shortened the method a bit by using Market Day's Baby Baked Potatoes, but you can easily steam or pre-bake the potatoes (I'll share that method with you, too!).

These pair up perfectly with grilled BBQ Ribs. I'll share that recipe with you next week!

Crispy Smashed Potatoes with Cheese & Bacon
(adapted from Kraft Magazine)

1/2 bag of Baby Baked Potatoes (Market Day) or 1.5 lbs small red potatoes
Salt & Pepper to taste
Italian Seasoning to taste
3 Tbls Shredded Cheese
1 Tbls Bacon Bits
Cooking Spray

Follow the instructions on the bag for preparing the Baby Baked Potatoes via the microwave. If you have the small red potatoes, pierce and microwave until soft, turning often, about 10-15 minutes. Allow potatoes to cool slightly on a lightly sprayed cooking sheet. Preheat oven to 350 degrees. Take the bottom of a glass and press down on the potatoes to lightly smash, but still keeping the form. Spray lightly with cooking spray. Sprinkle seasonings over potatoes. Place in oven for 10-12 minutes, turn over and cook for about 5 more minutes. Sprinkle with cheese and bacon and place under broiler for 3-5 minutes. Serve immediately.

We've made these with cheese and bacon and without, but the family prefers them with the extra goodies! Hurry up and try these--you'll be glad you did!

Tasty Tuesday--Grillin' Side Dishes

It's the start of the grilling season and today I'm sharing two of my favorite grillin' side dishes! You can find these on our menu at least once a week in the spring when they asparagus is delicious! In the summer, I continue with the potatoes, but serve up whatever veggie is freshest at that time.

First up: Grilled Asparagus--it was only recently (like the last 3-4 years) that I've come to enjoy asparagus. I really enjoy it when it is prepared this way! (the skinnier the stalks--the better!)

Grilled Asparagus
Serves 3-4

1 lbs fresh Asparagus, trimmed
Olive Oil
Herbs de Provence
Pepper
Kosher Salt

Trim asparagus by holding both ends and bending until the natural snap occurs. Place trimmed asparagus on a prepared tin foil sheet or grill pan. Drizzle 1-2 Tbls olive oil over asparagus and toss to coat evenly. Sprinkle with seasonings. Place on preheated grill for 5-7 minutes, watching carefully not to overcook. Be certain to turn asparagus frequently to prevent charring. Serve warm.

Next, the famous grilled potatoes. I love this side--so easy, so tasty! I've been making these for years. Feel free to use your favorite spices to change this up!

Grilled Potatoes
Serves 4

1.5 pounds red potatoes (or your choice--about 4 med size reds), sliced
2 Tbls butter, divided
Seasoned Salt
Dried Onion Flakes
Pepper
Garlic Powder

Slice potatoes evenly (best done with vegetable slicer) and place on a prepared sheet of tin foil (sprayed with cooking spray). I use 2 sheets and divide potatoes evenly amoung the two sheets for quicker, more even cooking. Cube up butter and place on potatoes (I typically stuff the butter under a few slice of potato, too!). Sprinkle with your favorite spices or the ones listed above. Tightly wrap up the foil packet and place on a preheated grill for 15-20 minutes. Turn packet half-way through cooking time to prevent burning. Serve warm.

Yum! So, tell me, what are your favorite go-to grilling favorites?