Grill Baby Red Potatoes with Garlic

I lived in Idaho for a brief period of time as a child, and the one thing I remember is that we truly did eat potatoes often. Our favorites were the baby red potatoes, and they are still a favorite today. This recipe is great because it is simple, delicious and easy to clean up!

Grilled Baby Red Potatoes with Garlic

2 TB olive oil

1 1/2 lbs redskin potatoes (or substitute Yukon Gold)

2 cloves garlic, minced

1/4 tsp salt

1/4 tsp pepper

Preheat grill to medium heat (375 F). Tear off a sheet of foil about 2 feet long; rub a bit of olive oil on the foil to prevent sticking. Wash potatoes and cut into 3/4" cubes. In a medium bowl, toss potatoes, oil, garlic, salt and pepper. Transfer potatoes to the foil sheet. Wrap the foil around the potatoes and crimp edges together across top and then sides. Place on a plate to carry to grill. Place packet on the preheated grill and cook for 25 minutes. Remove from grill to plate and carefully open packet (watch out for steam!) Sprinkle with coarse sea salt and serve.

Serves 4

Make Country Chicken Noodle Soup

This recipe is my husband's comfort food. His mom made it growing up, so eating it means that all is right in the world. If you aren't a fan of deboning chicken (like me), just substitute boneless chicken breasts as mentioned in the recipe. It uses lots of fresh veggies and herbs, so you can feel good about feeding it to your family. Having grown up in a home where our soup usually came from a can, I can say that if you can plan ahead enough to make soup from scratch, the flavor is soooo much richer and more satisfying.

My husband's family always served this recipe with scones to soak up the broth, but we often grab some of the yummy Vosen's rolls from All Seasons when we have this planned.

Country Chicken Noodle Soup

2 onions chopped

2-3 carrots, sliced

2 stalks celery, sliced

2 tsp. salt

¼ tsp. pepper

½ tsp. basil (or 2 tsp. fresh, chopped basil)

¼ tsp. leaf thyme

3 TB dry parsley flakes (or 3/4 cup fresh, chopped parsley)

1 10 oz pkg frozen peas

1 2 ½ lb whole fryer

(or 1-2 lbs boneless chicken breasts)

4 cups water

1 cup noodles (egg noodles)

Place all ingredients in crock pot, except noodles, in order listed. Cover and cook on low 8 hours (high 4-6). One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to pot. Add noodles and turn heat to high. Cover and cook 1 hour.