Serves 4

1 1/2 T. lemon zest
2 T. fresh lemon juice
1 t. olive oil
2 cloves garlic, minced
8 boneless chicken thighs
1/2 t. salt
1/4 t. pepper

Roasted grape tomatoes

2 C. grape tomatoes
2 t. olive oil
2 T. chopped fresh parsley
1 t. lemon zest
1 T. fresh lemon juice
1 1/2 T. capers
1/8 t. salt
1/8 t. freshly ground black pepper
1/2 C. Parmesan cheese

Preheat and oil grill. Combine lemon zest, lemon juice, olive oil, and garlic. Add chicken and marinate for 15 minutes. Remove chicken from marinade, sprinkle with salt and pepper and grill until done.
To roast tomatoes, preheat oven to 425 degrees. Combine tomatoes and olive oil in an 8 inch baking dish and toss gently. Bake for 18 minutes or until tomatoes are tender. Combine tomatoes with parsley, lemon zest, lemon juice, capers, salt and pepper and stir gently. Serve tomatoes in a small bowl next to chicken and dip chicken in sauce of tomatoes, or spoon tomatoes over chicken. Garnish with Parmesan cheese.

I used chicken breasts instead of thighs. Dad put the tomatoes in the grill basket so we didn’t heat the oven.

I made these to go with some ribs we made for Spurs-watching party we had last weekend.  (Go Spurs Go!)  I was really trying to perfect my rib recipe, but alas, they were dry, (either because I overcrowded the pan I roasted them in, or I had company over…not sure which).  Anyway, we had these potatoes too, and, well, I didn’t find them perfect either. But, they were GOOD, without a doubt.

I used small red potatoes, and those, for me, never have the satisfying crunch and roasted, fluffy texture that Yukon Golds or russets have.  But, can you buy small russets or Yukon Golds?  Maybe you could make this work with larger potatoes by cutting them in half?  Also, I should have salted the water more aggressively, seasoned the potatoes more aggressively, and used more herbs.  But these are easy fixes.

I’m still searching for my next awesome potato recipe, since I’ve already made my favorite for everyone I know, and the second favorite for almost everyone I know.  These have the potential, so I’ll be making them again soon!

What wonderful meatballs! They melt in your mouth with just the right amount of spice and whiskey! I did make them a bit larger and still got twenty from a pound of meat. I also used ground beef and ground pork from Tony’s. Yumm-o!

Dad and I had this a few weeks back and it was very good. I also made the Mexican rice on the next page to go with it. I don’t remember any changes to either recipe.

1 1/4 c. Seeded and chopped ripe plum tomatoes
1/4 c. Kalamata olives, halved (did not use)
1 large garlic clove, minced
2 T. Minced fresh chives
2 T. Chopped fresh basil
1 T. Olive oil
1 T. Capers, drained
2 t. Lemon juice
8 six ounce red snapper filets or 2 pounds large scallops
2 T. Olive oil
Kosher salt
Black pepper

To make salsa, in a medium bowl, combine tomatoes, (olives), garlic, chives, basil, 1 T. olive oil, capers, and lemon juice. Cover salsa with plastic and let stand for 30 minutes at room temperature. Salt and pepper fish, grill or sauté. Top with salsa and serve.

We’re off with a bang!  Ree’s Breakfast Pizza is “indubitably delicious!” (Anyone else remember Crispy Critters?)  Bacon, eggs, hash browns, cheese…what’s not to love?  I pretty much followed the recipe to the letter, except I roughly halved the recipe.  It was still huge.  I think the Pioneer Woman usually cooks for more than two at a time.

Next time I would crisp the hash browns more before putting them on the pizza.  Also, I would make sure to make little nests for my eggs, so I don’t break the yolk when the egg starts to roll right off the crust!  In fact, the more I think about it, this recipe would lend itself to little mini pizzas, and thousands of variations.  I’ll probably make this again with whatever I have on hand.

Matt gave this a solid 8 out of 10, and I’ll give it the same score.