I have been scattered this summer- feeling pretty foggy in the brain when it comes to trying to write a creative, inspiring, cohesive blog post. The lack of posting certainly isn’t because of a lack of cooking. There has been much action in our kitchen… perpetual, and I have taken photos along the way, in case I had some inspiration and time for sharing them with you.
Perhaps this foggy-headedness is because my three very zesty, energetic, creative children have been swirling about nonstop. Or perhaps it is because I have taken on an added role in my home as nurse, to my healing son, after a broken leg and a nose surgery in the past few weeks. Or it might be that I am just plum tuckered out. I’m feeling old and tired, if truth be told.
Greek Potato Salad
I then had the clarity I needed: Red New Potatoes, Green Onion, Feta and a Greek Vinaigrette with chopped fresh herbs. I used Ina’s advice about cooking the potatoes and then letting them steam to finish cooking, and I used herbs out of my garden. It was just what I was hoping for: zippy, fresh, and flavorful.
Greek Potato Salad
2 1/2 pounds Red New Potatoes
1/2 cup olive oil
1/3 cup red wine vinegar
Juice of one lemon
2 cloves fresh garlic, minced
1 tsp. oregano
handful of fresh parsley, chopped
handful of fresh basil, chopped
3 green onions, chopped (green and white parts)
1/4 tsp. kosher salt
fresh ground pepper to taste
1/2 cup crumbled feta cheese (or more)
Wash potatoes and chop them into large bite sized pieces.
Boil a pot of water. Sprinkle in some salt.
Drop potatoes into the boiling water.
Let cook for 15 minutes or until tender but not mushy.
Remove from heat, drain water and place in bowl with a tea towel over it for 10 more minutes to steam and finish cooking.
In a bowl or glass measuring cup, combine vinegar, oil, lemon juice, minced garlic, chopped green onion, basil, parsley and oregano together. Add salt and pepper. Pour over cooked potatoes and toss well until fully coated. Add feta cheese. Stir. Add salt as needed. (This is a very loose recipe. You can add/delete/substitute/change amounts as you desire.)
Serve warm, at room temperature or cold.
It was even better the day after (FYI). And it is reminiscent of Zoe’s Kitchen tasty potato salad that they sneak in the bottom of their Greek Salad (my favorite thing on their menu)…the Greek Salad with a buried treasure.
(I’m telling you, my brain is foggy.)
We call it Brower’s BBQ Chicken, named after Mr. Brower, the man at our church, who gave my mom the recipe. He had a long portable grill he would use to serve large groups. He grilled for a church-wide dinner one time and my mom requested the marinade recipe. My parents made it regularly after that.
For several years of my childhood my family owned a lake house, and my food memories of dinner there involve this chicken. From the dock we could smell it as dad was grilling. We ate it with Rice-A-Roni: summer childhood comfort food.
It is such a great marinade. I’m glad it has resurfaced from my recipe archives.
Brower’s BBQ Chicken
1 cup apple cider vinegar
1/2 cup water
1 stick butter (the original recipe calls for “Oleo” but I used butter)
3 Tbsp. salt
2 tsp. cayenne red pepper (or more or less depending on your desired spiciness)
Pour all ingredients into a small pan on the stove. Stir and heat, but not to a boil.
Pour over raw chicken. Place chicken on hot grill. Baste frequently on chicken with brush as it grills.
I hope your summer is full of beautiful produce and the flavors of summer.
Other installments of our summer eats are soon to come: Homemade Ice Cream, Pizza, Chocolate Pound Cake and more!