Finding Balance

Priorities…finding the time to do it all now that I am a part time worker has become a challenge for me.  I have been absolutely blessed to have had the opportunity to spend time raising my mini meringues for the last 7 ½ years.  During that time I also have gained a new hobby of recipe collecting and with this blog I have taken the time to thin out that collection.  I’ve tried many and those that are delicious I share, those that are not up to our par we discard but to try them along the way has been a joy.  I had high hopes on Sunday to try out 3 new recipes for a good ‘ol fashioned family dinner…we ended up trying one.  Like many working mothers you find that the time to run to the store, cook, serve and pirouette along the way turns into order a pizza, put on comfy clothes and play a spirit crushing game of Sorry with your children.  I won’t even discuss the many games of Old Maid….but how does that dang card find the “oldest” player every time…CONSPIRACY!!!!  Back on topic we grilled steaks and this delicious herb potato recipe.  I was thrilled to even use fresh herbs from my garden.  I’ve had herbs in my garden for the last few years but have never used them, crazy huh? Now that I have I am going to do it more often, don’t be surprised to see more using-herbs-from-my-garden-type recipes here!  “)

Grilled Potatoes with Garlic & Rosemary

4 tablespoons olive oil

9 garlic cloves, minced

1 tspn fresh chopped rosemary

Kosher salt

2 lbs baby potatoes, halved and skewered

Disposable 13x9 roasting pan

2 tbsps chopped fresh chives

Heat the olive oil, garlic, rosemary and salt in a skillet over medium heat until sizzling about 3 minutes. Place the potatoes in a single layer on a large microwave safe plate and poke each potato several times.  Oil and sprinkle liberally with salt.  Microwave 8 minutes. Stirring halfway through.   Reduce the heat of the garlic sauce to medium low and continue to cook until he garlic is light blond, about 3 minutes.  Transfer the potatoes to a bowl, add the herb mixture and toss to coat and season with salt and pepper.  Place the potatoes on the hotter side of the grill on a grill pan, cook, turning once until grill marks appear.  About 4 min.  Move to a cooler side of oven and cover with the aluminum roasting pan.  Cook 5 to 8 minutes more.  Remove the potatoes and place into bowl and add chives and toss until combined.  Serve immediately.

This recipe was adapted from the America's Test Kitchen recipe.