Tin Foil Potatoes

I have to admit, canned potatoes have not been my favorite to use. However, I have enjoyed them in a few dishes like soups and casseroles, or this tin foil packet. They are always nice for food storage in case of emergencies too.

I make these potatoes often whenever I'm grilling meat to make the best use of my grill time and keep the mess out of the kitchen. Nothing fancy but simple, fast, and tasty.

1 quart potatoes, drained and rinsed
onions and peppers, large dice
olive oil
seasonings to taste

Combine all ingredients in a bowl and stir to coat. I seasoned mine with Jonny's Garlic Spread and Seasoning from Costco. Taylor used a potato seasoning packet and I think she added corn to hers also.

Wrap in a thin layer with a large piece of tin foil. Since the potatoes don't have to cook, they don't take long just to heat. I leave mine on for the whole time I'm cooking the meat, turning once, so they get crispy.

Salmon with Brown Sugar and Mustard Glaze

This glaze is a yummy complement to grilled or broiled salmon. Serve with rice or over pasta with a green vegetable for a colorful meal!

Ingredients:

1 Tablespoons light brown sugar
1 Teaspoon honey
1 Tablespoon butter
2 Tablespoons Dijon Mustard
3/4 teaspoons soy sauce
3/4 teaspoons olive oil
1/4 teaspoon ground ginger
Vegetable oil
Salt and freshly ground black pepper
3-4 Salmon fillets, about 6 ounces each

Directions:

1. In a small pan, melt the brown sugar, honey, and butter over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

2. Preheat grill to medium heat or preheat oven to broil. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill or place on a baking sheet if using the oven. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes, turning once after 5 to 6 minutes. If broiling, broil for 5-6 minutes, or until fish flakes easily with a fork.

Honey Grilled Pork Tenderloins

I got this recipe from Austin's aunt, and we just love it! It offers a fun, sweet flavor that really hits the spot.


2 (3/4 pound) pork tenderloin
1/4 cup soy sauce
5 garlic cloves, minced
1/2 tsp ground ginger
2 Tbsp brown sugar
3 Tbsp honey
2 tsp dark sesame oil
2 tsp vanilla
1 bunch green onion, sliced

Make a lengthwise cut down each tenderloin to within 1/4" of opp0osite side; press open. Combine all other ingredients together and chill at least 3 hours. Grill on covered grill over medium heat about 20 minutes.

**Tip for the pocketbook: Freeze it when it's cheap! When you find the tenderloins on sale, you can easily prepare the marinade, combine with the meat in a freezer bag, and you'll be stocked with the perfect meal to grill at the last minute. Best of all, this way you won't be stuck paying a higher price for the meat.**

Oprah's Turkey Burgers

Mar-a-Lago Turkey Burger

Recipe courtesy of Jeff O'Neill

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.


Ever since seeing this recipe on Oprah a couple months back, I knew I wanted to try it. With their smoky/sweet flavor, these are not your typical turkey burgers. I will definitely make them again!

• 1/4 cup thinly sliced scallions
• 1/2 cup finely chopped celery
• 3 Granny Smith apples , peeled and diced
• 1/8 cup canola oil
• 4 pounds ground turkey breast
• 2 Tbsp. salt
• 2 Tbsp. black pepper
• 2 tsp. Tabasco® chipotle pepper sauce
• 1 lemon , juiced and grated zest
• 1/2 bunch parsley , finely chopped
• 1/4 cup Major Grey's Chutney , pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Skewered Chicken

A favorite from our days in Florida, these skewers are never a disappointment!


3 med chicken breasts, skinned and boned
1/4 cup soy sauce
3 T dry white wine
2 T lemon juice
2 T cooking oil
*3/4 tsp fines herbs, crushed
1/4 tsp ground ginger
1 clove garlic
1/4 tsp onion powder
Dash pepper

Cut chicken into 1/4" by 1 1/4" strips. Thread onto 6-8 skewers. Place in 9x13 pan. Combine other ingredients and pour over chicken. Chill 2-3 hours. Drain. Grill over hot coals 3-4 minutes. 6-8 servings

*I haven't been able to locate this blend in years, so I haven't been able to include it. It still turns out well without it, but if you can find it, let me know where!!
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Variation: Chicken Kabobs

I often cube the chicken and include bite-sized pieces of red and green bell peppers and pineapple chunks on the skewers. Onion, mushroom, or any other grillable addition would be fun, too. It makes for great color, as well as a fun grilling item.

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