Grilled Potatoes

Like most kids, my son loves french fries.  Were it up to him, I would serve them at every meal.  I don't, of course.  But, since finding this recipe, he does get his way more often.

You may use other varieties of potato but Yukon gold's have the best flavor.  You can also experiment with spices.  I've tried other variations.  For example, I've added a small amount of fresh rosemary when serving them with chicken, but we always come back to this mixture.

What's In It:

3 lbs. yukon gold potatoes

1/2 c. olive oil

2 tbs. chili powder

2 tbs. finely ground sea salt

2 tsp. cumin

How To Make It:

Combine spices in small bowl, set aside.

Cover potatoes with cold water in large saucepan.  Cook until almost tender.  (If checking with a fork, you should meet with some resistance and fork should not go through easily)

Drain potatoes.  Dry them and slice them, lengthwise, into quarters.

Place potatoes, in single layer on cookie sheet.

Brush with olive oil and sprinkle with spice mixture.
Grill for 3 to 4 minutes per side or until golden brown.

Spicy Grilled Shrimp

I know what you're thinking.  You're thinking, "Have you lost your mind?  Do you have any idea how cold it is out there?  It's twelve degrees in Boston, Massachusetts!  And, after the week they've had they consider that a heat wave!"
I do have an idea.  My idea is to say "So what!".  So, it's cold.  So what?  The concept of creating your own reality is all the rage these days.  Why can't we use that concept in our kitchens.  Let's party like its...July!
I don't know about you, but whatever the weather, I love shrimp.  I love all kinds of shrimp.  And, no.  I'm not going the easy route and suddenly start quoting from the movie "Forrest Gump".
This recipe is low in fat and high in flavor, and everything about it will remind you of the prize you have waiting at the end of winter.  So, put on some Bob Marley!  Tell the kids to form a Conga line...and send your husband through first!  Let them eat shrimp!

What's In It:


1 lb. shrimp, peeled and de-veined (I prefer white shrimp and, of course, only "wild caught".)
3/4 c. freshly squeezed lime juice  (Don't argue with me.  Just squeeze the limes.  It builds hand strength...)
1 tbs. minced fresh ginger  (Grated will work just as well if you prefer.)
2 garlic cloves, minced
2 shallots, minced
4 tbs. finely chopped fresh cilantro  (Easy to find any time of year in most markets)
1/2 tsp. salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes  (Some like it hot.  If you are one of them, add more.)
2 1/2 tbs. lemon marmalade
1/3 c. olive oil
1 cucumber, halved longwise and seeded, and grated  (Buy organic.  If not available, use 1 European or 2 pickling)
4 small carrots, peeled and grated
1 head red or green leaf lettuce (Red makes a prettier presentation)


How To Make It:


Combine lime juice, ginger, garlic, shallots, 2 tbl. cilantro, salt, black pepper, red pepper flakes, and marmalade in small mixing bowl.  Whisk until well combined.  Add olive oil.  Whisk until well combined.
Thread shrimp on skewers and lay them in a glass baking dish or platter.  Pour 1/2 of marinade over shrimp and marinade for 1/2 hour, turning once.
Combine shredded cucumbers and carrots.  Add just enough marinade to moisten, reserving the rest for dipping.
Place skewered shrimp on grill over medium high heat.  Baste with marinade, turning once and repeating marinade.  Cooked about 3 minutes on each side.
Arrange lettuce leaves on platter/plate (Depending on whether you are having guests serve themselves or you are preparing single servings.).  Top with cucumber/carrot mixture.  Place grilled shrimp on top.
Provide leftover marinade for dipping.

Thai Barbecued Turkey Breast

I love turkey.  It's easily one of my favorite meats.  It's low in fat, full of protein and has a wonderful flavor that compliments most vegetables.  It wasn't until just a couple of years ago that I began grilling and smoking turkeys.  Now, I'm convinced, it's the only way to go.
This recipe produces a spicy bird with an oriental twist.  Leftovers, if there are any, are perfect for stir-fry.  Most important, this dish proves that eating healthy doesn't have to mean giving up flavor or variety!

What's In It:


1/4 c. low sodium soy sauce (I almost always use low sodium as I don't think you sacrifice any flavor by cutting the sodium.)
1/4 c. packed light brown sugar
3 cloves garlic, minced
2 tbl. Asian fish sauce (Easily found at Whole Foods or Trader Joe's.  My Kroger also carries it in the international foods section)
2 tbl. lime juice (Did you know that squeezing limes increases hand strength?  Use the real thing, baby)
2 tbl. sesame oil (Also found in the international foods section)
1 1/2 tbl. freshly grated ginger root (You can buy graters meant especially for ginger root or you can use a regular grater with smaller-sized holes.)
1/4 c. Thai chili paste (Usually found in close proximity to Asian fish sauce)
1/4 c. vegetable oil
1 boneless turkey breast (I usually buy between 1 and 1 1/2 pounds)


How To Make It:


Combine first 9 ingredients in a large zip-loc bag (gallon sized or larger).  Shake well to mix.
Put turkey in bag and seal.
Refrigerate 4 to 6 hours or overnight, turning occasionally.
Spray grill with cooking spray and prepare grill for indirect cooking.(Build fire on one side of grill leaving other side for actual cooking)
Place marinated turkey breast on unheated side of grill, skin side down.
Cook until breast is a deep brown and meat thermometer reads 155 degrees (I have an electric digital thermometer that I insert into the meat when I put it on.  An alarm goes off when the meat reaches the temperature I preset.  If you don't have one of these, it is worth the small investment.)
Remove turkey from grill, wrap in foil, and allow to sit for 15 minutes before slicing.