Try it Tuesday: Crispy Garlic Butter Smashed Sweet Potatoes

This is a keeper recipe I just discovered from Cafe Delites for crispy garlic butter smashed sweet potatoes.  There’s a little more effort into these than just baking sweet potatoes, but trust me they are so worth it!  As Mr. Bee and I were eating them with our grilled salmon, I suggested they would also be a great appetizer because they hold up so well as a finger food.  I can image a platter of these along side pork or beef tenderloin sliders.

In the recipe you will see there are two options for cooking the sweet potatoes — boiling or roasting.  I chose the roasting option.  The recipe said to cut the potatoes into quarters, but I just sliced the raw sweet potatoes evenly into 2 inch thick slices and baked them on an oiled cookie sheet.  Then, I picked up with the recipe where it says “smashed.”

Allow yourself about an hour for cook and prep time, nothing different than the time to bake potatoes.  But, just plan ahead and bake the sweet potato slices while you work on other parts of dinner.

You can find this recipe and over 150 other vegetable ideas on my Pinterest board.

Mediterranean Grilled Chicken Salad

Since we are clearly not going to have a winter here in Texas, the weather has been so nice for evening meals on the patio.  I love the smell of meat cooking on the grill whilst sipping a good glass of wine.  I’m sharing a recipe I found on Pinterest for Grilled Lemon Herb Mediterranean Chicken Salad.  The recipe originates from Cafe Delites and if you don’t follow her blog you should.  In fact, I am sure you have already seen many of her recipes on Facebook.

The best thing about this recipe is that the marinade is also the dressing for the salad.  You prepare it, then use half for the chicken and pour the other half into a bowl or dressing bottle.

Marinade — plenty of fresh ingredients
Marinating chicken

While the chicken marinates in lemon juice, olive oil, red wine vinegar and fresh herbs, I prepared the salad.  Instead of plating everyone’s portion separately, I decided to plate it from one big platter.

Starting with romaine lettuce, then avocados, cucumber, red onion and tomatoes.

Tip:  Always let your grilled meat sit on the counter for at least 5-10 minutes to allow the internal juices to set which keeps the chicken moist. Slice the chicken and arrange on top of the salad platter. Drizzle remaining dressing over the top.

I served it with a bottle of Pedernales GSM 2014 from Pedernales Cellars that I picked up in Fredericksburg during a wine trip I took last fall.  This Rhone-style blend incorporates Syrah, Mourvedre, and Grenache from their estate Hill Country vineyard and partner vineyards in Texas. Described as a “medium bodied blend brings together the diverse character of these three varieties into a fantastic balance that delivers aromas of raspberry, fennel, mushroom, and molasses. This is a rich red wine with significant oak and a soft finish.”  It really is one of my favorite wines to sip in the evening.

So if you were wondering what to make for dinner this weekend, this salad and wine along with a good crusty warm french bread would be the perfect way to start spring break!

Be sure to follow my Pinterest salad board.  I have over 150 recipes for fresh salad inspiration.