Chocolate-It's What's for Dinner

Since we've officially entered grilling season, here's another grilling recipe.  These are very simple to make but I do recommend using carrots with the tops. I find that carrots with tops are usually thin and much sweeter and I think this recipe just tastes better with them. Carrots in Foil Packets 1 bunch of carrots (tops removed and saved for stock) 2 t dijon mustard 1/4 c Vinegar (Kressi preferred) 2 cloves garlic (minced) 2 t Rosemary 1/2 c olive oil salt/pepper Tear off a decent size sheet of aluminum foil. Place carrots in center. Mix ingredients for vinaigrette. Pour over carrots and seal foil packet. Place on grill and cook until tender - about 15-20 minutes. The vinaigrette infuses flavor into the carrots. I suppose if you wanted some char marks on them you could remove them from the packets and place them right on the grill to get a little color.

I like to have potatoes in the summer but I don't like heating up the kitchen (not that that has been such a problem this summer). I like to grill them. This is a good recipe because there is minimal clean up. Cooking in foil on the grill is just great. Since we've had a bit of warm weather the last few days, I thought I better share this recipe. Grilled Foil Potatoes 6-8 potatoes (yukon, russet, red) fresh herbs (tarragon or rosemary, thyme) olive oil or butter salt/pepper Cut potatoes into large chunks. Place on large piece of aluminum foil. Either toss with olive oil or use about 2T of butter cubed and even distributed.  Season with herbs and salt/pepper.  You can also add a splash of vinegar (I used Kressi this time but Seasoned Rice Wine Vinegar might be nice) or even a splash of white wine. Seal foil. Cook on grill at 350 for about 45 minutes or until potatoes are tender. Sometimes the potatoes get a little burnt on the bottom and those are my favorite. ...

Since I'm already a big Mojito fan ( coconut or otherwise), why not make Mojito chicken? This recipe has been sitting around since 2004 - 10 years! It was definitely worth the wait. Mojito Chicken Breasts (Adapted from BonAppetit ) 3/4 c fresh lime juice and zest from limes 1/2 c light rum 1/2 c mint 1/4 c parsley 4 T sugar 1 T olive oil 1.5 lb boneless chicken breast (pounded thin) salt/pepper Whisk fist 6 ingredients together in a shallow bowl.  Place thinned chicken breasts in bowl. Cover and marinate for at least 4 hours in the refrigerator.  Turning once or twice. Remove chicken from marinade.  Discard Marinade.  Oil grill and grill chicken about 10 minutes around 350 or until done. These really came out beautiful. The Sous Chef is quite good with the grill (better than me but don't tell him I told you that). They don't taste too minty or too rumy - just right.

I was poking around the freezer and found some bone-in chicken breasts in there that needed to be used.  I poked around the refrigerator to see what else would go with nicely with the chicken and here's what I came up with: Grilled Stuffed Chicken Breasts 1lb bone-in chicken breasts (skin on) 4 oz goat cheese 1 T fresh tarragon 1 T preserved lemons (or lemon zest) salt/pepper Gently work the skin off the chicken breast so that a pocket forms.  Set aside.  Mix goat cheese with tarragon, preserved lemon, salt and pepper.  Distribute the goat cheese mixture evenly among the chicken breast. Season tops of chicken breast with salt and pepper. A little dab of olive oil wouldn't hurt either. Brush grill with paper towel dipped in canola oil. Grill on indirect heat at 350 for about 25-30 minutes (depending on size of breasts).