Summer Staples

Around here this cucumber and tomato salad with sweet onions is almost always in the fridge.  I added some blanched broccoli to this batch as a change of pace.  It’s in a simple vinaigrette of seasoned rice vinegar and oil with a sprinkle of garlic powder, onion powder, and thyme.

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Breakfast Pr0n

A Denver-ish omelet.  More a frittata, although I did try to fold it over.  Lacks mushrooms but it does have all the other elements: eggs, onions, green peppers, diced ham, and cheese.I’m loving this new stove.

Creole Veggies with Black Beans And Rice

creole-veggiesWe’re trying to do a vegetarian night a few times a week. This was one of my favorite creations.

Creole Vegetables with Black Beans and Rice

  • 1 cup Jasmine Rice
  • 1 -15 oz can no salt black beans (drained and rinsed)
  • lime juice
  • 1 tbsp olive oil
  • 6 green onions, chopped (including greens)
  • 1/2 each: green, red and orange pepper, diced
  • 1 stalk celery, diced
  • 2 carrots, diced
  • 1-14 oz can no salt diced tomatoes
  • salt to taste

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Grilled Turkey Thighs and Garden Potatoes

I was looking to grill chicken thighs, but while I was at the store, the clerk was marking down turkey thighs. I grabbed a couple of packages, froze two and cooked one, along with the remainder of the gold potatoes I dug from the garden. A simple and delicious dinner.

Grilled/Smoked Turkey Thighs

  • 2 lbs of turkey thighs
  • olive oil
  • sage
  • salt and pepper

Rub thighs with oil, sage, salt and pepper. Heat grill to 400 degrees and grill for 5 minutes, flip and grill an additional 5 minutes. Reduce heat to 325 degrees and continue to cook until the internal temperature of 175 degrees. Depending on the thickness of the thigh it can take 15 – 25 minutes. Let rest for 5 minutes before serving, to bring temp up to 180 degrees.

 

Roasted Garden Potatoes

  • 4 medium gold potatoes (Yukon or other)
  • 1 small onion, peeled and sliced
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • salt and pepper
  • foil (or skillet)
  • parchment paper

Scrub potatoes and cut into large cubes. Toss potatoes and onions with oil, butter, salt and pepper.

Make a pan with the foil and place a piece of parchment on the bottom. Add the potatoes and onions, don’t seal.

I grilled along with the thighs above, on the top shelf. They finished up at the same time as the thighs. Crispy and browned on the outside.



 

Sammich Pr0n

The gas grill sputtered empty mid-cook, we had a spare bottle handy but that one is nearly out, too.  Maybe a trip to town next week to swap them both out for full.  I hate to go during the weekend because crowds.  Those delicious Vidalias are in season – I love a thick slice on my burgers.

Skillet Corned Beef and Cabbage

I say “skillet” corned beef and cabbage but the only things that actually cooks in the pan are the bacon, cabbage and onion.  The corned beef was boiled till tender then removed from the pot.  I set it aside and boiled the potatoes and carrots in the same water.  Cook to desired state and set them aside with the beef.  Cube the beef when cool, and chop the carrots and potatoes.Cook a few slices of bacon in a big skillet, I used my wok.  Remove the bacon, leave the grease, and add a few tablespoons of butter.  Slice a big sweet onion, chop your cabbage, and add them to the pan, toss to coat with the fats.Add back the bacon and continue cooking the veggies until they brown a bit and get tender.  I was able to do the chef’s toss to this point but after I added the cooked carrots, potatoes, and corned beef it got too heavy for that.Cover and continue over low heat long enough to rewarm the late additions, correct the seasoning, and serve.  I like a touch of red pepper flake added to the dish, YMMV.  Variations on the dish might include bell peppers.