Thursday, May 18, 2017


I don't want to become a food blogger.  With my discriminating palate and crazy schedule I can't ever count on when we're having Japanese takeout or shrimp alfredo or fried chicken (which, honestly we don't have too much because it doesn't matter what I do or how I cook it I NEVER get every piece done through.  Instead I batter and fry boneless skinless chicken thighs.  It's not the same, but it's daggone close to me).  

However in support of my #tastythursday segment on Facebook ( I thought I'd cook tonight using a couple of the things from the CSA boxes this week and see how it went.  I get so many recipe requests I figured my little sheets might not be enough so I decided last year to start #tastythursday on the farm's Facebook in an effort to get people sharing about what they'd cooked this week.  Admittedly (like a lot of the things I do), I started with great intentions that fell off when I got busy (I tend to have a one track mind and if I don't do it RIGHT THEN I'll forget.  I was voted most forgetful in high school even.  Of course the more stressed I get the worse it gets and I have to admit, I've been pretty stressed lately).  But I thought it was a good idea so I've brought it back this year.  I missed last week, my apologies, but I'm on top of it this week so here's my attempt at food blogging.

Tonight The Girl was graduating aka being promoted to the next class at her preschool, so I knew I had to get started cooking earlier than normal so we'd be on time (I'm five minutes late everywhere and it grates on The Husband's nerves).  I decided on grilled boneless skinless chicken thighs marinated all day in Italian dressing, a squash and onion grill packet (thanks Melissa Vera for the idea!) and a cheesy potato grill (PTL for Pintrest!) packet.  The chicken is pretty self-explanatory.  Easy, light, delicious.  You can't go wrong.  The cheesy potatoes I just cut up maybe 2 lbs of potatoes (I peeled mine because I'm picky like that) into cubeish shapes that were on the small side.  I salted and peppered them and added a little Cajun seasoning, then put them in a packet with a tablespoon of bacon grease and 2 of butter (I never claimed they were healthy!), cooked them maybe 20-30 minutes on the grill and then peeled back the foil to add cheese.  If I'd had any thawed out bacon I would have added it instead of the bacon grease.  If I'd have thought about adding dry ranch dressing mix I would have.  Next time my friends, next time!  For the squash and onions I cut up two squash since really it's just The Husband who eats it and half an onion.  I tossed it in the same as the potatoes, salt, pepper, and Cajun seasoning.  I added a clove of garlic that I just smashed and peeled, a tablespoon of bacon grease and two of butter.  I put the packet on the grill and cooked it for the same amount of time as the potatoes.  Basically, I put them on about five minutes before the chicken and when the chicken was done I pulled them off.  Now if you're not picky like my family you could mix the squash packet with the potatoes and I bet it would be wonderful, but we're weird so there you have it.
 You know how you have those nights where it doesn't matter what you do supper (The Herrings call lunch dinner and dinner supper.  Welcome to the south) is a fail.  Well, tonight it was anything but.  Everyone ate it like it was the best thing they'd ever ate at The Husband kept saying it was the best thing he'd eaten in a while (which, honestly I could take a couple ways but I'm going with compliment).  I think I've found how I'm going to cook pretty much everything all summer.  I hope you try these.  I thought they turned out pretty good.  And if you have any stellar recipes you'd like to share feel free too!
The 'graduate', and her trusty side-kick.  Matching clothes totally unintentional.

1 comment:

  1. squash zucchini and potatoes are awesome in the packet as well. And you are welcome.