This past weekend was really busy! My husband had Friday off, and we planned to get a lot done around the house. We needed a quick dinner. Plus, it is hot again. We are usually done with the mid 90’s by now, but we’ve been up there all week. Using the crock pot in the summer is a great way to cook a delicious dinner without heating up the kitchen.
Every time I cook with rosemary and thyme, I get that Simon and Garfunkel tune in my head (“Parsley, sage, rosemary, and thyme”). I was singing it all day, as I got the household chores done.
Summer grilling season is in full swing. Mostly, I think it is too hot to cook (even with the air conditioning on), but I can usually motivate myself to grill any time. We got a lot of potatoes in our box this week, and also a lot of limes, so I decided to combine the two and try a different twist on my basic grilled potato recipe.
These are really easy to make, and clean up is a breeze! These turned out really nice.
Continuing my two part series of variations on my Mom’s grilled potato recipe, today I’m sharing a spicy version of the basic recipe. My husband and I liked these potatoes, but it would not have been a hit with my Mom. They are spicy! Of coarse, you can cut the heat by cutting back on the spice.
I served these with hamburgers. It was almost as though we were in our favorite burger joint!
I’ve been sharing variations of my Mom’s grilled potatoes over the years. I recently found myself over run with potatoes; and, given the hot weather we’ve been having, I’ve been grilling a lot more. So, over the next couple of posts, I’m going to share a couple of variations on my Mom’s original recipe.
You could use any color pepper for this recipe; I used the orange one we got in our box this week.
Getting a late start on blogging today. It is going to be one busy week. I’m most excited that my husband is going to build me a small garden in our back yard, so I can start growing some of my own produce! I will be getting a bit of a late start this year, but will hopefully be able to get some veggies in now and do some fall planting as well. I’m already thinking about what I want to plant early next spring. (Snow peas, here I come!)
I don’t remember exactly how I came across this recipe from Get Crocked for Zuppa Toscana. As soon as I read it, I immediately thought, “Leeks!” This soup has a really interesting flavor. I can’t wait to eat some of the leftover soup for lunch (even if it is supposed to be 90 degrees today.)