Sunday, March 2, 2008

Cilantro-Pesto Chicken Tenders & Creamy Skillet Potatoes

Cilantro-Pesto Chicken Tenders
(Weber Grill cookbook)

2 T. coarsely chopped walnuts (I used pecans)
2 medium garlic cloves (I always double the garlic b/c I love it!)
1 1/2 c. loosely packed fresh cilantro
1/2 c. loosely packed parsley
1/2 t. salt
1/4 tsp. pepper
1/4 c. olive oil
2 lbs. chicken tenders

Marinade: In a food processor, finely chop the walnuts and garlic. Scrape down the sides. Add cilantro, parsley, salt and pepper and process until finely chopped. With the motor running, slowly add the oil to create a smooth puree.

Place the chicken in a baggy and add marinade. Press air out and seal. Refrigerate for 2 hours. Remove chicken and thread onto skewers. Grill over direct high heat until meat is firm and the juices run clear, about 6-8 minutes, turning once.

Serve with lime wedges (I completely forgot this part! I am bummed, b/c I love limes! But the chicken was good even without the squirt of citrus.)

Creamy Skillet Potatoes
(??i have no idea??)

7 c. cubed, uncooked red potatoes (I used Yukon gold b/c that's what I had on hand)
1/3 c. chopped onion
2 T. flour
1 packet dry Ranch dressing mix
1/2 tsp. dried parsley flakes
1/4 tsp. salt
1/4 c. sour cream
2 c. milk

Place 1-inch of water and potatoes in a large skillet; bring to a boil. Reduce heat, cover and simmer for 10 minutes or until tender. Drain. Coat skillet with non-stick cooking spray and add potatoes and onion. Cook over medium-high heat for 5-7 minutes or until golden brown.
In a saucepan, combine the flour, Ranch dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes & toss to coat.
(I only had 1/2 packet of Ranch dressing mix, so I through in a dollop of onion & chive cream cheese, too)