Crash Hot Potatoes On The Grill

Have you ever had them? They are potato heaven, really they are. Pioneer Woman has a great recipe for them, pictures and all, very easy to follow along.

When the weather turned hot this past week I was not about to turn the oven on, not even for my favorite potato side dish. I will tell you from experience that they work on the grill and come out even better I think. They take on a bit of that grilled taste and are a great accompaniment to a plate of grilled veggies.

The only change is that you will want to use a cast iron skillet and let it get nice and hot before you put the potatoes on. Use boiled potatoes that are just tender. I like to use potatoes that are on the small side. Be very gentle when flipping and you will be rewarded with delicious crunchy on the outside, creamy on the inside potato goodness.

Try it, I know that you will  love.

Russian Kale Salad and Some Gluten Free Croutons

When I went to farmer's market I picked up some lovely Russian Kale. What to do with these tender, almost sweet lovelies. Then it hit me: "In the Kitchen with a Good Appetite" by Melissa Clark has the best recipe for a salad - it's uncomplicated and delicious. The salad comes together with just a handful of ingredients, kale, pecorino cheese, lemon, garlic, olive oil, and breadcrumbs. What more can anyone ask for, quick and delicious.  A poached egg or some beans round out the salad and makes it a meal.

When I went to plate the salad, my husband reminded me that he couldn't have the croutons. He was pleasantly surprised that I made him the best gluten free croutons ever.

To make your own gluten free croutons slice up about three pieces of bread into manageable cubes. I used Udi's whole grain bread. Toss the cubes with about1 tablespoon of garlic infused olive oil and bake  at 350 for 12 minutes, turning at  7 minutes. I like to have some around to add to our dinner salad and they keep for about a week.