Sour Cream, Cilantro and Parsley Potatoes on the Grill
Last week when Luke and I barbecued our Citrus, Chili, Cilantro Chicken, we made these delicious potatoes to go with it. You are going to love this simple recipe!
1 Bag Red Potatoes
Italian Flat Leaf Parsley
2 Tsp. Butter
1 Tsp. Sour Cream
Coarse Sea Salt to taste
Freshly Ground Pepper
3/4 to 1 Cup Sour Cream
Wash Potatoes and cut into bite-sized chunks. Place Potato chunks on a large sheet of Heavy Duty Aluminum Foil. Chop Cilantro and Parsley (you will use this for the potatoes and the sauce). Put a heaping handful of both Herbs on the potatoes. Add Butter and 1 Tsp. Sour Cream on top of potatoes and herbs. Salt and Pepper to taste. Give a light mix of ingredients with your hands so you don’t rip foil (butter and sour cream will not be thoroughly mixed).
Making the Packet: Pull long sides of foil loosely up around potatoes so the edges meet at the top. Fold over the edges to seal (don’t make this tight to the potatoes). Then pull up and fold in the sides to seal them.
Place your Potato Packet on the top rack of your Grill. They will take about 40-50 minutes to cook.
Add remaining Cilantro and Parsley to 3/4 to 1 Cup of Sour Cream, stir to combine. Refrigerate until serving.
I top the grilled potatoes with a dollop of the herb sauce, and leave the rest of the sauce on the side for people to add to their taste.
Citrus, Chili, Cilantro Marinade with Printable Recipe. Delicious on poultry, beef, pork, fish, anything. #Recipe #Marinade #Grilling #Barbecue #BBQ
Citrus, Chili, Cilantro Marinade
A Perfect Recipe for Barbecues and Roasting
Luke and I love to barbecue! Last summer, we fell in love with a marinaded chicken that we purchased at local store, but it is not always available, so I thought I would try to re-create it at home. The marinade was easy to make and mouthwateringly delicious!!
I thought I would share my recipe with you…
Citrus, Chili, Cilantro Marinade Recipe
2-Cups Orange Juice
2 Stems Green Onion
1 Bunch Cilantro
2 to 3 Tbs. Chili Powder
Coarse Sea Salt to taste
In a medium bowl, mix Orange Juice, the juice from the Lemon and Limes. Coarse chop the Green Onions and Cilantro add to juices. Add Chili Powder and Sea Salt, whisk thoroughly.
Pour marinade over meat/poultry and refrigerate for at least 2-hours or overnight.
Barbecue or Roast in oven.
This marinade is fabulous for barbecuing chicken, but it is also great for fish and pork.
Here’s a Printable Recipe just for you:
5 from 1 reviews
Citrus, Chili, Cilantro Marinade with Printable Recipe
Meet Kirk, my son, who is now 20-years-old, 6 ft. 7 in. (and still growing), wears a size 17 shoe (Yikes, right?), and is heading into his senior year at college with a double major in Economics and Psychology, and a basketball scholarship. Now, this picture was taken about 2 1/2 years ago, and our story takes place about 3 years ahead of that…
My household erupted in hilarity one morning when Kirk decided to bake up some caramel sticky rolls. So sweet of him. Now granted, he was not baking them from scratch, but rather pulling the tube of buns out of the refrigerator that I had purchased from the grocery store the day before.
Kirk was unsure how to open the can of rolls (He was 15…and male…and we all know men don’t read instructions – they already know it all). So, instead of pulling the paper off the can and tapping it gently against the counter to make the tubing pop open, he took a pair of scissors and cut the metal ends off.
And get this…He tried to push the (okay, I’m laughing so hard I can hardly write)…push the rolls out of the tube from one side to the other. HA! Of course, this did not work well. But eventually, the rolls were rescued, baked, and eaten–every scrumpdillyicious bite! We had a great family laugh to begin our long Labor Day weekend.
Being the ever-compassionate blogger that I am, I would not want you to experience such an embarrassing moment. So, here is a recipe for a homemade batch of Caramel Sticky Buns… (No tube required)!
Caramel Sticky Buns
5 from 1 reviews
Funny Flub-ups! - The Caramel Sticky Buns Escapade
Ooey-Gooey, warm, and delicious... Caramel Sticky Buns!
from: Life With Lorelai
Cuisine: Baked Goods
1/4 cup warm water (105° to 115°)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 Tbsp. unsalted butter, plus more for greasing
3 large egg yolks
1 Tbsp. finely grated orange zest
1 1/4 teaspoon. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting
1/2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. unsalted butter
3/4 cup firmly packed light brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
1 Tbsp. light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.
Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
On another NOTE: I am doing a few Link Parties/Blog Hops this weekend… Check out the fun at:
So, here is the Peach Cobbler! If you could only smell the delicious peachy-ness that makes your mouth water in anticipation.
The fresh peaches worked just beautifully without any need for changing the recipe. Once the peaches were sliced, I left them to sit for a bit before preparing the cobbler, they created plenty of juice on there own.
I did not however, have enough fresh peaches, so I used what I had and supplemented with a smaller 15-oz. can of sliced peaches. Here is what the cobbler looked like prior to baking…
My family was so happy, and there tummies were stuffed with yummy good stuff! Make this simple dessert for your family and let me know how much they love it.
Suggestion: Change the fruits for different flavors. Pear, raspberry, boysenberry, apple, your imagination is the limit!
No pits here! Luke’s neighbors just left for a three-week vacation to Europe…lucky dogs. But that’s okay, no jealousy here. We received access to their peach tree, full of sweet smelling, fuzzy, ripe peaches. YUM!
On schedule for today is baking my grandmother’s PeachCobbler. This quick and easy recipe is warm and full of gooey deliciousness. It brings back memories of being on the farm in Mississippi with grandma sitting in her rocking chair peeling and slicing peaches. The aromas of fresh cobbler baking in the oven. Makes my mouth water just thinking about it.
My favorite aunt shared this recipe with me. It was her “Moma’s” recipe.
Melt Butter in a 9×13 Pyrex dish. In a separate bowl, mix Sugar, Self-Rising Flour, and Milk, combine well. Pour mixture in pan with butter, no need to mix. Pour the Peaches over the top (Juices and all). Do not mix.
Bake in preheated oven for approximately 45 minutes. Dough will rise to the top and brown. Serve warm with whipped cream or ice cream.
A very good, very quick dessert.
**NOTE – I have never made this with fresh peaches, so we will see how this goes. I know grandma did, but I don’t know if she needed to add some peach juice or other liquid to the recipe when she did it. I’ll keep you posted!