Dinner & Dessert!!

Main Course

Grilled Chicken with a Chile-Lime Rub & Roasted Fingerling Potatoes

• 3 tablespoons chile powder
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons freshly grated lime zest
• 3 tablespoons lime juice
• 1 tablespoon minced garlic
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt (Next time…I may forego this altogether)
• 1 teaspoon freshly ground pepper
• Pinch of ground cinnamon
• Chicken Breasts (we used four full size ones that we split)

1. I put all of the spices, oil, and chicken into a gallon Ziploc baggie, and then I tossed to coat.
2. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated
3. Grill!

Roasted Fingerling Potatoes

• Fingerling potatoes (I got several servings out of one bag)
• Olive oil
• Garlic (I like to use the roasted garlic that comes minced in a jar)
• Garlic powder and Onion powder
• Salt & Pepper

1.  Wash the potatoes
2. Chop into bite sized pieces
3. Toss in oil and seasonings
4. Roast at 450 for about 30 minutes (I tossed them at least twice during this time)

Dessert:

Bev's Chocolate Chip Cookies

• 3/4 cup rolled oats
• 1 cup whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1/4 cup canola oil
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Both the chicken and cookie recipe are adapted from Eating Well.

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