hands down, rosemary is my new favorite herb. party in your mouth!!
remember the co-op? yeah, well, we got ourselves some peaches from the co-op and i'm not crazy about the fuzz on peaches so they're kind of tough for me to choke down. the husband has a similar aversion so i decided to try something new and grill the peaches instead of beg the members of this family to close their eyes, swallow and then take a drink (that's the drill around here for eating something you don't love).
grilled peaches are pretty good. grilled peaches with marmalade sauce are even better and what would top them is if you were daring enough to add a scoop of vanilla bean to go right along side them. mouth watering.
now, along with the peaches i had some potatoes. i had recently come across a recipe for homemade baked salt and vinegar chips. we all love salt and vinegar chips so i thought i'd give this one a whirl too. they were good although i think they could have easily been baked for another 10-15 minutes. they were more like salt and vinegar flavored potato slices. they reminded me of the potatoes my mom used to make for us when we were growing up. she'd buy canned potatoes, sliced for convenience and fry them up nice and chewy in a skillet full of butter. i remember being really concerned that i wouldn't get seconds, they were a hot item.
so anyway, i didn't use canned potatoes or fry them in butter but still, these were just as good (imo which doesn't count for much as i've decided my version of good is not the same as most everyone elses). these potatoes were sliced from fresh and boiled in vinegar. straight vinegar! then i baked them for awhile in a hot oven after sprinkling them generously with salt and pepper and tossing them with a little olive oil. super yum.
the chicken was also delish. marinated for a bit in a nice little combination of oil, sugar, herbs and spices then grilled to perfection.
go make dinner.
grilled rosemary chicken & peaches
1 1/2 lbs boneless, skinless chicken breasts
1 Tbsp minced fresh rosemary
2 tsp brown sugar
2 tsp kosher salt
1 tsp freshly ground pepper
1 tsp red pepper flakes
2 Tbsp olive oil
8 peach halves
mix spices and oil together in a small bowl. pour over chicken and marinate in the refrigerator for at least 30 minutes (the longer, the better). heat grill to med-low heat and grill chicken for 5 minutes per side turning only once. in the last minute of grilling the chicken, brush the peach halves with the marmalade sauce and grill for ~ 1 minute per side.
1 tsp minced fresh rosemary
1 cup orange marmalade
1/4 cup rice vinegar
2 tsp brown sugar
**this recipe could have easily been cut in 1/2
warm all ingredients in saucepan, mixing well.
baked salt & vinegar chips (i doubled this recipe for the 5 of us)
4 cups of white vinegar
4-5 medium potatoes, sliced into 1/4 rounds (i will slice thinner next time)
1 - 1 1/2 tsp coarse sea salt
dash of freshly ground pepper
2 tsp extra virgin olive oil
wash and slice up the potatoes into rounds. place in a medium sized pot. pour vinegar into pot until all of the potatoes are covered. bring to a boil and then reduce heat to medium for 5 minutes. remove from heat and let sit in the pot for 30 minutes. after 30 minutes, take a greased baking sheet and lay the potato rounds flat on the sheet. drizzle oil and mix with hands. sprinkle with salt and pepper on top. bake for 30-35 minutes at 425 degrees. after 30 minutes, flip carefully and sprinkle more salt. bake for another 10-15 minutes watching carefully not to burn the potatoes.