Friday, July 04, 2008

Cool Kitchen Recipes

Long ago, I did this post where I gathered together some of my favorite "good summer dinners".

I recently found a couple more to add to the list, sorry no pictures. But they ARE good, simple and quick, and great for keeping the kitchen cool!

Grilled Kielbasa with Warm Potato Salad
(from Gourmet, thanks, Dana!)
serves 4
active time: 20 min.
start to finish: 45 min.
2 lb. small red potatoes, halved, or quartered if large
1/2 c. finely chopped sweet onion
3 tablespoons olive oil
2 tablespoons cider vinegar
1/4 c. coarsely chopped flat-leaf parsley
1 lb. smoked kielbasa
1. Generously cover potatoes with water in large saucepan and add 1 tsp. salt. Bring to a boil, then simmer, partially covered, until potatoes are tender, 10 to 20 min. Drain.
2. Meanwhile, whisk together onion, oil, vinegar, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
3. Add hot potatoes and parsley to vinaigrette and toss.
4. Cut kielbasa crosswise into 4 sections, then halve each section lengthwise.
5. Oil grill rack, then grill kielbasa over med-high heat, turning once, until sizzling and grill marks appear, about 4 min. total.
6. Serve kielbasa with potato salad (warm or room temperature)
Pineapple Chicken Salad
4 boneless skinless chicken breast halves
1/4 tsp. lemon-pepper seasoning
1 can (8 oz.) unsweetened pineapple
3 tbs. vegetable oil
2 tbs. soy sauce
1 tbs. vinegar
1 tbs. honey
1/4 tsp. ground ginger
8 c. assorted vegetables (lettuce, red onion, carrots, sweet red pepper, broccoli)
Sprinkle chicken with lemon pepper. Grill over medium-hot heat or broil 4-6 in. from the heat for 15-18 minutes or until juices run clear, turning once. Set aside and keep warm. Drain pineapple, reserving 2 tbs. juice (discard remaining juice or save for another use); set pineapple aside. In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, honey, ginger and reserved pineapple juice; shake well. Brush some of the dressing over the pineapple; grill or broil for 2 minutes. Cut chicken into strips. Arrange vegetables on serving plates; top with pineapple and chicken. Serve with remaining dressing.
Yield: 4 servings

1 comment:

~Michelle~ said...

YUM! These look delicious! Thanks for sharing them!