Time to Grill!

Good morning! How was your weekend and your Monday?? Riley and I got creative (though I admit it was actually Riley's idea) and made an Idea Jar where we each put cool things to do and we draw one at random. The main rule is no backing out of the rule unless the situation doesn't permit it (so we don't have to go play basketball outside somewhere if its pouring). Yay for fun ideas!

It is SO nice to see the sun out after a long spurt of snow and rain and clouds! To celebrate the nice weather, I've got a recipe that allows you to get outside and grill! Enjoy the weather and the delicious food at the same time ;)

Grilled potatoes have always been a favorite side dish of mine. They are easy to make, delicious, and can be adapted depending on your preferences! Grilled sweet potatoes are also amazing. I would eat them for breakfast if it wouldn't be so weird to fire up the grill at 7 am. ;) Below is the recipe for either; depending on what you want! Cooking directions are the same for both types of potatoes.

Grilled Potatoes
makes 3-4 servings

tin foil (piece about 6 inches x 12 inches)
2 medium potatoes, sliced into small, thin pieces (Russet, red, whatever you prefer on type)
1 slice off an onion, chopped into small chunks
1/4 green/red/yellow/orange pepper* (whatever is in your fridge) chopped into small chunks
olive oil spray or butter/margarine
1/2 clove of garlic, chopped (or 1/2  tsp. garlic powder)
pepper
seasonings to taste

*can substitute 3-4 mushrooms for pepper, or use both!

Grilled Sweet Potatoes
makes 3-4 servings

tin foil (piece about 6 inches x 12 inches)
2 medium sweet potatoes, peeled and sliced into small, thin pieces
olive oil spray
butter/margarine
1/4 tsp paprika
1/4 tsp cinnamon
pepper

Directions:
Fire up the grill to high heat, then turn to medium after it warms up for a few minutes.
Tear off piece of tin foil and spray with olive oil (if you don't have this, you can use Pam).

 Chop the potatoes and veggies and lay in the middle of the tin foil, spread out so they aren't too stacked on each other (this will help them cook evenly).

*For sweet potatoes, place tiny pieces of butter/margarine every few inches on the top of the potatoes. This will make them crisp up on the outside, so skip this step if you prefer soft, non-crispy potatoes. For the russet/red potatoes, spray them with olive oil again for the crispiness factor. Sprinkle seasonings (I often use Mrs. Dash on them) on top of the potatoes evenly and add pepper to your liking.

Fold up the tin foil hot dog style (you all remember this from first grade, right?) and fold the edges together, rolling them up until they are close to the potatoes. Roll the sides in the same way.

Place on the grill and let cook for 10-12 minutes (10 if you want them soft and not crispy, 12 if you're going for crispiness), then flip and let cook another 10-12 minutes. Remove from the grill and open the packet to let some heat out. Serve them as a side to any grilled meal!

I totally forgot to get a picture of the finished product, oops! Next time I make them (which will probably be soon if this weather stays wonderful!) I'll snag a picture of the crispiness of it all! I prefer mine to be close to charred. :)

What's your favorite thing to grill? I seriously enjoy everything grilled; chicken, veggies, hamburgers, fish, peaches (yes, they're amazing grilled). You name it, I like it grilled! Cheers to nice weather and grilling potential. :)

Have a wonderful Tuesday; enjoy the sunshine (and don't forget half-price fraps at Starbucks)!!

--KQ