Summer Favorite: Grilled Rosemary Dijon Chicken

Grilling is synonymous with all things summer.  There's something about the whole process that takes me back to the town I grew up in, the house on Jackson, and my dad grilling on a Saturday night, after having spent the day doing yard work--ensuring that every inch of our, and our neighbor Carolyn's yard were perfectly manicured.  He'd grill, Carolyn (who was well into her 80's) would meander over in her pajamas, housecoat and carrying her purse (seriously, that happened, she was like Sofia from the golden girls), we would all eat--and sit on the porch, enjoying the peace of summer nights and lightning bugs dance. 

I love those memories.

It seemed only fitting that since the Boss and I had some yard work to accomplish today, I'd end-cap the day in the traditional Palmer fashion--by grilling.  Only snafoo--we don't actually have an outdoor grill yet.  Lucky for us, we do have the best cast iron grill for our gas stove--and I know just the secret to making it brew with all the goodness of an outdoor beast.

Grilled Rosemary Dijon Chicken w/ Lemon

Chicken Ingredients

• 2 chicken breasts.  (you can use skin on, but I do skin off)
• 1/2 cup dijon mustard, whole grain
• 2 lemons
• 1 tsp fresh rosemary, finely chopped
• 2 garlic cloves, minced
• 1-2 Tbs extra virgin olive oil
• 1 tsp ground red pepper
• salt & pepper

Chicken Directions:

Zest the 1 lemon.  Save the zest, cut the lemon in 1/2 and juice.  In a small bowl, mix the mustard, lemon juice, zest, garlic, rosemary, pepper.  Loosen the mixture up a bit with 1-2 Tbs EVOO (how much you use depends on how thick your mustard is and the juice of the lemon-so just eyeball it).   In a small pan, add the chicken, and pour 3/4 of the mixture over the breasts.  Save the rest in the refrigerator for later.  Sprinkle with salt and pepper.  Cover with plastic wrap and set in the refrigerator for at least 1 hour--up to overnight.   When you're ready to grill, take the meat out and let it sit for 10-15 minutes.   

Heat your indoor grill on medium-high.  Place both pieces of chicken down (skin first) and let grill for 5-6 minutes.  Flip and cook for another 5.  Now, here's the trip to outdoor-grillin' taste.  Grab a large metal cake pan.  After you've cooked both sides for about 5 minutes, baste the chicken with the remaining 1/4 of the marinade you saved, and then cover the meat with the pan.  

Chicken & Lemons grilling under pan.

The pan acts like the lid of the outdoor grill, trapping in the heat and flavor.  While you have the pan on, take second lemon, slice in 1/2 and put it face down on the grill.  (warning, you're house will smell amazing!)  Let this cook for an additional 5 minutes, remove lid, flip meat, and cook for another 4-5 minutes.  Check the temp of the meat--it should be about done--if not, cook until 165 degrees.   Remove from heat and let sit for 5 minutes before eating.  Drizzle grilled lemon over chicken before eating!

Roasted Rosemary Garlic Potatoes

Potato Ingredients

• 3 of each: red creamer, white creamer and purple potatoes
• 2 garlic cloves, smashed
• 2 tsp fresh rosemary, finely chopped
• 3-4 TBS EVOO
• Dash of onion salt
• Salt & pepper to taste

Directions

Dice potatoes into quarters.  Throw in glass baking dish, add garlic, rosemary, onion salt and EVOO.  Mix until well combined.  Add salt and pepper.  Bake at 375 for about an hour, tossing occasionally.  Set oven to broil on high, and let potatoes broil for about 5 minutes, stirring occasionally.  You want the broiler to help crisp up the edges, brown them nicely, but not char.  Remove from oven.  Sprinkle with fresh ground sea salt. 

After a long days work in the yard, and a fantastic storm from mother nature--this meal was the best end to a weekend.  The Boss said the chicken was amazing--and the potatoes were the best he'd ever had.  Win.  

All we need now is an elderly neighbor who's willing to let us do her yard, cook for her, and will wear her pj's over to hang out--and we're golden.  

Chicken and potatoes before serving.

Pepperoni Casserole

It has been a zillion years since my last post, I know.  I blame it on a jillion things--a list that I'm happy to post, but I'm guessing that's not why you checked in with your favorite food blog.  Excuses aside, I can't apologize enough to you faithful readers who have emailed, texted and wondered if I has given up on the cooking.

I assure you, it's anything but! 

In fact, a lot has happened over the past few months of blogcation--the biggest of which has been our move to the new house.  A house that has....you guessed it,  A PROPER KITCHEN!  Seriously, the granite countertops, the island, the oh-so-powerful gadgets and more cabinets than a girl could ask for has made me one haaapy lady.  I'm so happy in fact, that I've threatened to sleep in the kitchen.  I'd curl up on my travertine floors, rest my head on that Maddsters pillow, and dream of my own cooking show.  It's that freakin' fantastic.  (Note: I may take this entire statement back after a few months in said kitchen--remember where I'm coming from, a teeny-tiny, 2 foot apartment kitchen that was good for only making cereal..)

Said fancy-pants kitchen has allowed me to unpack all my kitchen gadgetry that has been in storage, along with my fun bowls, nifty chargers, and best of all--my garlic press.  Oh, how I've missed you Williams Sonoma gadgets!  It has also inspired me to spice up the kitchen and really enjoy our first home...which brings me to tonight's dinner!

Pepperoni Pasta Casserole! 

Inspired by a need for an easy meal, and some downtime between getting home and dinner--this was the creation.  The hubbs agrees, it's a keeper.  It's also ridiculously easy, and kid friendly.  In fact, if you had individual casserole bowls, you could make this a "build your own" with kids, and they'd have a ball.  

Ingredients:

1/2 lb ground beef, browned and drained

1 jar of your favorite pasta sauce (It's saucy, so make sure you like it!)

1/2 box, or about 2 cups of your favorite pasta-cooked al dente.  (I used bowties and shells, cause that's what we had.  Don't forget to salt liberally while cooking!)

2 cups of mozzarella cheese, grated.

1 cup of feta cheese, crumbled

1/4 cup of asiago cheese, shredded

30 pepperoni slices

Fresh basil

Directions:

Brown ground beef and drain.  Return beef to skillet, add pasta sauce and warm over low heat.

Cook pasta al dente.  Drain.

In 8 by 8 glass casserole pan, layer the following (in this order):  meat/sauce,  pasta, mozzarella, feta cheese, pepperoni slices.  Repeat this 2-3 times (depends on how thick you want the layers.)  On top layer, spread pepperoni and top with asiago cheese. 

Bake in 350 degree oven for 25 minutes, or until pepperoni is crispy and cheese is golden.  Remove from oven, let sit for 5-10 minutes before slicing.  Top with fresh cut basil. 

Now, you'll have to take my word for it, because I slacked on the pictures--but it looks like gooey heaven of pasta/pizza-ness.  It was gone in about 20 minutes. 

De-lish!

To top it all off, the amaze-balls dishwasher is quietly washing all my dishes at a perfect 99 degrees..and its as silent as can be. 

Ahh, bliss.