CRAZY BUSY!!!

WOW! We have been sooooo busy with the girls here! They are at school during the week from 8:45 until 3:30 but the time is flying by! Anyways they are loving my American cooking!! Agatha told me "We like you cook Mom!!" SO SWEET!!
Monday night we had Spicy Honey Chicken, Hobo Corn on the Cob and Roasted Rosemary Fingerling Potatoes

Spicy Honey Chicken
Recipe by Our Best Bites8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I'm tellin'
ya right now it's better with thighs.

2 t vegetable oil

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze! Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.


Garlic-Rosemary Roasted Fingerling Potatoes
www.ourbestbites.com
1 1/2 lb. fingerling (or other very small potatoes), washed; try and pick the potatoes that are as bite-sized as possible
2 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)
About 5 cloves of garlic, minced or pressed
Coarsely-ground black pepper
Kosher salt

Bring a large pot of salted water to a boil. While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper. Set aside. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, return the potatoes to the pan, and then toss with the mustard mixture.

Now...this is where the beauty of this recipe comes in. You can either do all of this ahead of time and then refrigerate the potatoes until you're ready to finish them off or you can do it all at once. Either way, you're not going to spend more than 30 minutes making these beauties and they're so elegant that you could seriously serve them at the fanciest dinner party. So...if you're making these right now, preheat your oven to 425 and line a baking sheet with aluminum foil. If you're saving them (for up to 6 hours), line the baking sheet and spread the potatoes out evenly and then cover them with plastic wrap and refrigerate them until you're ready to bake them.

When you're ready to bake these guys, sprinkle with Kosher salt. Bake for 10-15 minutes or until the skins are browning and sizzling. For fancy presentation, place the roasted potatoes on a platter, scrape those delicious bits off the foil sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.

Hobo Corn on the Cob

Fresh Corn on the cob
Butter
Salt and Pepper or Season Salt
Heavy Duty Foil
2 ice cubes

Spread butter on corn, sprinkle with seasoning. Place on foil add ice cubes roll up tight. Bake at 450 for 35-40 minutes.