My wife gave this meal 2 thumbs up (or is that 2 snaps and a circle?)
Salad :
Romaine, spinach, fresh basil leaves tooped with white mushrooms, red onion, marinated cucumbers, and tomatoes.
Simple Balsamic Vinaigrette:
1/4 cup balsamic vinegar 2 teaspoons dark brown sugar, (*optional, I used 1/2 tsp), 1 tablespoon chopped garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup tablespoons olive oil
Okay, for this one, marinate the chicken (breasts or thighs) in a mixture of 1/4 c balsamic, 2 tbs Olive oil, 1 tbs fresh rosemary, and 2 cloves garlic minced. Using the flat side of a meat mallet, cover the chx in plastic wrap and pound out flat (maybe 1/2"?) Place in sealed plastic bag to marinate for 1 to 2 hours.
When ready, grill the chicken over medium heat for 10 minutes or so... I used hickory wood for this one and it worked really well. (Source: Better Homes and Gardens "New Grilling book")
While that is marinating, make the goat cheese pepper sauce:
1/4 C store bought roasted red sweet peppers
Reserve about 1tsp of the liquid in the jar
In a food processor combine
the peppers,
about 4 oz. soft goat cheese
1 tsp fresh rosemary.
Process until reasonably smooth.
(Source: Better Homes and Gardens "New Grilling book")
The potatoes are really easy.
Dice em up.
Put em in a bowl.
Add some olive oil, Herbs de Provence, salt, pepper, and fresh garlic.
Mix it around and dump it on a non-stick baking sheet at 425 for about 20 minutes or until done to your preference of browning.
