Marilyn, I really like your avatar. I looked it up at DG and it won't make it up here. Only good down to 10F.

BTW, have you seen DG lately everyone? Talk about loading up with advertisements. And they are the kind that pop us because they track (whoever does that sort of thing) what we look at online. I use Kaspersky for security and right in the middle of the screen there was a box advertising them. I like the format but it is so spread out with ads that the info you want is lost in the mess.

Mary, I haven't been on DG for a couple of months. Have you read/followed my thread on the Sandbox forum, "Adios, Dave's Garden"?

Here is that grilled potato recipe, Tom.

GRILLED CORN AND POTATOES

2-3 lb. Yukon Gold or red potatoes(we like the gold best) cut in 1" thick rounds
3 ears of corn
1 red onion cut in 1" thick slices

Put corn, potatoes, and 1Tbs olive oil in ziplock bag. Roll around in bag to coat all pieces with oil. Keep in frig until ready to grill.

TO GRILL:
Lay potatoes and corn directly on grill and cook until tender turning as needed. A little black here and there adds flavor.
To grill onion slices, brush a piece of tinfoil with oil and cook onions on foil until tender.
When veggies have cooled enough to handle, cut potatoes and onion in 1" cubes and cut corn off the cob. Combine in bowl and toss with dressing. Serve warm or cold. Can be reheated in the microwave.

DRESSING:
2 Tbs olive oil
3 Tbs lemon juice-bottled is fine
3 Tbs red wine vinegar
1 clove minced garlic---optional
1/2 tsp kosher salt
1/4 tsp pepper or more to taste
Whisk together and toss with cooked veggies

You can also add crumbled, cooked bacon
Enjoy

@drdawg No, I didn't know it was there. I will go take a look.

I went there but couldn't find the Sandbox forum. It must be a thread under another forum??

http://garden.org/forums/view/...

Mary, in case you're wondering -- you aren't going crazy; Ken's post kind of sounded like the Sandbox was on DG, but it's right here on ATP

Karen - that looks like a great recipe and I will give it a try soon

@weedwhacker Thanks Sandy

I made a couple of things this weekend that are worth sharing.

Arugula. I grow quite a bit of Aurgula because my partner and his family like to eat it raw by the hand full - just munch on it like its popcorn. But I had a lot that needed to be harvested this weekend, and remembered a pasta dish I had eaten in a restaurant several years ago, so I did my best to replicate it - it it was really good!

Pasta with chicken, toasted pine nuts & arugula. (two generous servings)

Washed and dried two big handfuls of Arugula, and coarsely chopped it (about 3 cups chopped)

2 boneless breasts - quartered them lengthwise, then sliced them thinly, dusted them in cornstarch and browned them in olive oil. set them aside

1/2 cup of pine nuts toasted in a small skillet with a tiny bit of olive oil - set them aside

in a large skillet, added 2 finely chopped cloves of garlic, and about 1/4 cup of olive oil, after the garlic started to brown I added 1/2 cup chicken broth, justice from 1/2 a lime and 1/2 stick of butter, I let that reduce a little, then turned off the heat, added about 1/4 cup of half & half, then aded the chicken and pine nuts, and some cracked black pepper. (the chicken broth is salty, so I didn't add extra)

I poured that over about a 1/2 pound of spinach fettuccine, added the arugula tossed it all together - and yum


The other thing I made was a Cilantro Pesto. Cilantro is something I let go to seed every year, and usually have a big crop of it early. This was my 2nd harvest this year.

(amounts are approximate as I didn't actually measure anything)

About 3 cups of cilantro leaves
1/2 cup of slivered almonds - toasted
juice and zest from 1/2 a lime
tsp of salt
Spoonful of middle eastern hot chilli sauce (would have just used a serrano pepper if I had one)
1/4 cup of feta cheese
1/4 cup of olive oil

Popped it in the food processor - nuts first, olive oil last

Its really good. We had it over bow tie pasta , but it would be great on grilled fish. I used about a third of the batch on the pasta (two servings) - more than I would use of basil pesto which can get a bit much if over done.

Both of these recipes sound very good, and earthy too. Thanks for posting them.

I have only used basil to make pesto. Recipes sound delicious. Thanks

Anyone have xperience grilling frozen 1/4 pound hamburger patties. I would like to know what temperature you use. I have heard about 325 degrees and cook until blood forms on top and then flip them

I have never grilled frozen hamburger, Franklin. I always thaw the meat out before grilling.

This is the recipe that Holly requested. It's not very healthy, but its very good.

PASTA CORDON BLEU

8 oz. pasta, cooked and drained--I use mini penne pasta.
1 cup cooked and cubed chicken-I used rotisserie chicken.
1 cup cooked and cubed ham.
1 1/2 cup Milk
2 Tbs. Dried minced onion----I used 6 finely sliced green onions
2 tsp. Dijon mustard
8 oz. cream cheese
8 oz. Swiss cheese, shredded
Salt & Pepper to taste
Few sprinkles of Cayenne Pepper if desired

Toss the chicken and ham with the cooked and drained pasta.
In a medium saucepan, combine the milk, cream cheese, Dijon mustard, and the onion. Cook over low to medium heat, stirring frequently, until it becomes a smooth texture (5 min). Stir in Swiss cheese and seasonings until it is smooth. Add this to the pasta/ham mixture until well combined.
Pour into a glass 8 x 11 dish that has been sprayed with butter spray. Cover with foil and bake in a 350 oven for 45 minutes. Uncover and bake for an additional 15 minutes.

***If you have prepared this ahead of time and refrigerated it, be sure to set it out on the counter for an hour before the baking time starts.

***To reheat leftovers, add a little milk before heating for a nice smooth texture.

That looks delicious, Karen -- definitely on my "must try this" list!

Thanks Sandy. It's one of those easy to do things that taste like you slaved all day!!!

Great recipe. Thanks

Shrimp Oreganato
Serves 4

2 cups plain bread crumbs
¼ cup olive oil
2 cloves of garlic, chopped very fine
2 tablespoons chopped parsley
1 teaspoon paprika
2 pounds medium shrimp
2 cups fish or chicken broth (I used seafood stock)
2 lemons

Preheat oven to 375 degrees

Combine bread crumbs, oil, garlic, parsley, oregano and paprika in a medium bowl. Mix together well, mixture should be moist to the touch.

Butterfly shrimp and place face up in a baking pan. (I did not butterfly the shrimp)

Place a portion of the bread crumb mixture on top of each shrimp.

Pour broth around shrimp being careful not to cover shrimp or wash away bread crumb mixture.

Place in oven and bake 15-20 minutes until done (I cooked it for 40 minutes)

Transfer shrimp to a serving plates and pour a little of the juice from the baking pan on top. Cut lemon into wedges and serve with shrimp.

Sounds good, Frank, and easy to prepare!!