Time to GRILL!

 With my parents here this weekend to help us celebrate Wyatt's birthday tomorrow, I thought we should do something on the grill for dinner. So, we fired it up threw on some steaks, potatoes, bread, and I made a hot bacon salad to go with it. The grill potatoes come from a recipe I found on Pinterest (my newest addiction) and the salad is something that I've always loved from a restaurant back home. If you live in the Northeast GA area you are probably familiar with Poor Richard's ( it's actually the place Jake took me to dinner for his senior prom). Growing up my parents use to go downstairs to the lounge for a hot bacon salad and an open faced prime rib sandwich. Nothing as a kid beat eating the leftovers for breakfast on a Sunday morning! Both of these I think will be Summer staples at our house.

 Hot Bacon Salad

Salad

Bag of baby spinach

pint of grape tomatoes

package of sliced mushrooms

half a thinly sliced red onion

Dressing

 

Ingredients

8 slices bacon

1 1/2 cups white sugar

3 teaspoons cornstarch

1/2 teaspoon salt

1/4 cup water

1/2 cup white vinegar

 

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.

In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

 

Grill Potatoes

Ingredients

3 large potatoes, peeled and cut into 1-inch cubes

1 medium onion, chopped

3 tablespoons grated Parmesan cheese

1 tablespoon minced chives

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 tablespoons butter

1/2 cup crumbled cooked bacon

1/2 cup shredded part-skim mozzarella cheese

1/2 cup shredded cheddar cheese

 

Directions

In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.

Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.

  

Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

 Yield: 4-6 servings.

Come back for some great pics of Wyatt celebrating his 3rd birthday with homemade baseball cupcakes and some amazing burgers!!