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Publication: The Daily Recipe
Cheater grilled taters

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Enjoyed lots of grilled stuff this weekend and my brother
from another Mother (That's my bro-in law) even got the
new smoker going and smoked a pork shoulder that was so
good! You really have to have some time to nurse the process
when you're doing something like that and he handled like 
a pro. Many hours later he shredded it all down and sauced
it for some pretty smooth sandwiches too. I have to say
when I married Hubby we added some serious grilling gurus
to the family.

Something that goes great along with the grilled meats is
of course taters and although straigt up with butter and
a little sour cream is nice, the recipes are just endless.
Since these GRILLED HERBED POTATOES are herb and spicy I'd
like you to give them a try and let me know what you think!
They're the cheaters version too because you just boil them
first and then finish them up on the grill (again...restaurant
tricks). Look below for some spicy suggestions too.



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3 pounds small red potatoes, skinned
1 cup green onions, sliced thinly
4 tablespoons olive oil
3 tablespoons parmesan cheese, grated
3 tablespoons parsley, chopped
2 tablespoons fresh oregano, chopped
3 cloves garlic, minced
salt and pepper 

Cook potatoes in a large pot of boiling salt water until
tender. Drain and cool. Preheat grill. Cut potatoes in
half and place in a large bowl. Add 2 tablespoons of
olive oil and toss. Grill potatoes over a medium heat for
5 minutes, turning occasionally. Transfer to bowl. Add
remaining ingredients and toss. Season with salt and pepper.

YIELD: 6 servings
CATEGORIES: Grilling, Potatoes, Sides, Veggies
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                 MARZEE'S CORNER



If you are like many people, your cabinet is probably
full of herbs and spices that you purchased for a specific
recipe, never to be used again except for that particular
dish. With the cost of spices, it is a shame to let them
sit and eventually lose flavor. So rather then letting
them sit in your curio cabinet as a collector's item, it's
the time to dust off the bottles or tins and try them as
seasoning for your favorite vegetables. 

The following list can give you ideas of which seasonings
to try with various vegetables:  

Asparagus, Broccoli: tarragon, dill, lemon, basil
Green Beans: basil, dill, thyme, mint, oregano, tarragon
Green Peas: caraway, tarragon, savory, dill 
Squash: mint, chervil, marjoram, rosemary, garlic, tarragon
Carrots: basil, garlic, rosemary, dill, thyme, oregano
Eggplant: marjoram, sage, oregano, basil, Parmesan cheese
Cauliflower: caraway, dill, mace tarragon, Parmesan cheese
New Potatoes: lemon, parsley, rosemary, dill, thyme, oregano


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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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