Fresh Dill Potato Salad

 I've made this several times already, using a large bunch of fresh dill that came in my CSA box.  After cooking the potatoes half-way, I tossed them in olive oil and finished cooking on the grill, which adds amazing flavor.  Original recipe found here.

• 800g baby potatoes
• ▢ 1 tbsp olive oil
• ▢ pinch of salt, generous
• ▢ 1/4 cup (12 g) dill, packed, chopped
• ▢ 2 spring onions, sliced, green only
• ▢ 1 tbsp capers, chopped
• ▢ 2 French shallots, finely diced

• 2 tbsps olive oil
• ▢ 2 garlic cloves, minced
• ▢ 1/ tbsp wholegrain mustard
• ▢ 1 tbsp lemon zest
• ▢ 2 tbsps lemon juice
• ▢ 1/2 tsp flaky salt
• 1/4 tsp crushed black pepper

• Preheat oven to 220°C (200°C fan-forced)/425°F (390°F fan-forced).
• Scrub the dirt off the skin of the baby potatoes. Wash and pat dry them. Cut each potato into half. If the potatoes are slightly large, cut each into 3 pieces. Place in a bowl along with salt and olive oil. Toss and mix well.
• Spread potatoes on a large lined, rimmed baking sheet. Roast in the hot oven for 20 minutes Switch oven to the grill function at 220°C (200°C fan-force)/425°F (390°F fan-forced). Grill potatoes for 3-5 minutes until starting to brown. Remove from the oven and cool slightly (5 minutes)Prepare the dressing by mixing all ingredients for it in a bowl.Add dill, spring onion, capers, shallots and potatoes to a large bowl. Add the dressing. Toss and mix well until potatoes are coated evenly with the dressing. Serve immediately.

Copycat Chipotle Chicken

 Most of my family would eat at Chipotle at least once a week if given the chance.  I've used this copycat recipe a LOT lately to keep the Chipotle requests at bay.  The chicken is great on the grill! 

• ½ medium red onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 2 tablespoons ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon salt
• ½ teaspoon black pepper
•  Water, as needed
• 3 to 4 pounds boneless skinless chicken thighs (I've also used chicken breasts and cut them in halve lengthwise)

• Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.
• Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
• Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!

Cinnamon and Chili Pork

 This has been a family favorite for years!  

For the Pork:

• 3 tablespoons olive oil
• 4 garlic cloves, finely minced
• 2 tablespoons chili powder
• 1 tablespoon ground cinnamon
• 2 teaspoons salt
• 2 pounds pork tenderloin

For the Apple Salsa:

• 2 cups crunchy sweet apples, like Fuji, cored and diced (about 2 medium apples)
• ½ cup red bell pepper, diced
• ⅓ cup fresh lime juice, from about 2 limes
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• 1 tablespoon honey
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS 

• Preheat the oven to 400 degrees F. Line a 9X13-inch baking dish with foil and coat the foil with nonstick cooking spray.
• Whisk together the 3 tablespoons olive oil, garlic, chili powder, cinnamon, and salt in a large shallow bowl or pie plate. Add the pork and turn each piece to coat with the cinnamon mixture.
• In a large, 12-inch nonstick skillet, heat another tablespoon or so of olive oil over medium heat until hot and rippling. Add the pork and brown on all sides, 2-3 minutes per side.
• Transfer the browned pork to the prepared baking pan (if your skillet is oven-safe, you can simply pop it into the oven and save having to clean up an extra pan). Bake for 16-18 minutes (more or less) until an instant read thermometer registers 145 degrees in the thickest part of the pork. Cover the pork with foil and let it rest for 10 minutes before slicing and serving with the apple salsa.
• For the apple salsa (this can be prepared while the pork is cooking), combine all the apple salsa ingredients, stirring well to coat the apples with the lime juice and other ingredients. Refrigerate until ready to serve.