Grilled Beer Crust Pizzas

 

Friday the 13th is a special day in our lives. It's the day we got engaged (7/13/07)! Now, we always celebrate when it comes along.  One of our favorite celebration meals is grilled pizzas. Since we discovered them, W asks for them just about every year on his birthday. We have them way more often than that, although not as often as either of us would like!

 

It seemed fitting to share them today, since it's Friday the 13th. We won't be having them for dinner because W has to work, but I'm hoping to make them again soon!

 

I've shared pizza ideas with you before here & here, as well as our go-to crust, but recently I discovered a new crust. An Easy Beer Crust, to be exact. I've started making a combination of that & our go-to crust that uses whole grain flour. It's perfect on the grill!

 

 

When we do pizza, I like to top it with as many veggies as possible. On the long tray above, from top to bottom, we had red bell pepper, roasted Brussels sprouts, mushroom slices, onions, grilled ramps, & chopped ramp greens. Not shown was grilled eggplant. For sauces, we used homemade pesto, homemade tomato sauce, & Trader Joe's BBQ sauce. Cheeses included vegan parmesan, raw milk cheddar (we have a local farm that makes it & it's awesome!), & a syrah soaked romano. I like to grate our own cheese because then we don't go overboard with it & because freshly grated cheese doesn't have additives like the bagged variety from the stores.

 

 

About the controlling of the cheese...you can tell W grated it this time. He made the 2 on the cookie sheet that have a blizzard of cheese on them. :-)

The hardest part of grilled pizzas is getting the dough thin enough while still being able to pick it up to transfer it to the grill. Once it's on there, the rest is easy!

 

Grilled Beer Crust Pizzas
Serves 4 generously
Crust adapted from BevCooks & this crust

1 packet active yeast
1/4 c lukewarm water
1 tsp sugar (I use coconut sugar)
3-4 c spelt flour (or use white whole wheat flour)
1/2 tsp salt
1 c beer (I usually use Yuengling Lager, but most kinds will do!)

Topping Ideas:
tomato sauce
pesto
bbq sauce
bell pepper
greens (spinach, kale, chard, etc.)
onion
mushrooms
eggplant
zucchini
Brussels sprouts
broccoli
vegan parmesan cheese
freshly shredded cheese (cheddar, mozzarella, asiago, provolone, etc.)

In a small bowl or measuring cup, combine the water, sugar, and yeast. Allow to sit for 15 minutes, or until you see the yeast start to bubble.

Meanwhile, combine 3 cups of flour & the salt together in a large bowl. Once yeast mixture is bubbly, add it to the flour. Stir, then slowly pour in the beer. Mix until a dough comes together, adding more flour if it looks too runny. Dough should form a ball. Turn dough out onto a floured counter top & knead until smooth. If dough is still super wet, add more flour as needed. Lightly coat the empty bowl with cooking spray, then return the dough to the bowl, cover with a towel, and allow to rise in a warm, draft free spot. (I usually use our oven, keeping it turned off.) Let dough rise for 1 hour, then divide it into 4 balls. Cover and allow dough to rest for 30-40 minutes longer.

Preheat the grill to 425 (high). Here's the tricky part! Spray two large cookie sheets (make sure whatever you use doesn't have edges!) with cooking spray. Spread two balls per sheet into pizza crusts. Make sure you don't spread the dough too thin or you will not be able to move them from the sheets to the grill. Gently pick up/slide the dough from the cookie sheets onto the grill. Don't worry if it doesn't come off perfectly - you can gently pull any holes together once it's on the grill (just don't touch the grates). Close the lid & let bake for 10 minutes. Check frequently after that - you're aiming for a crisp bottom but not burnt. The top will look slightly underdone, but no longer be shiny.

Remove crusts from the grill, flipping them so that you are topping the side that was already grilled. Add desired sauces, toppings, & cheese. (See the third picture above.) Return the pizzas to the grill for another 10 minutes, checking frequently after that to ensure the cheese is melted but the bottom doesn't burn. Remove from the grill & enjoy!

Grilled Eggplant, Mushroom, & Kale Pitas

I made dinner the other night with no intention of it being anything worth sharing. We had some eggplant from the farm market & I wanted to make sandwiches, so I started building with what we had on hand.

We ended up loving these! They were quick & easy, with lots of room for variations based on what you have on hand. Kale could easily be replaced with other hearty leafy greens (chard, collards, spinach), eggplant could be replaced with zucchini, feta replaced with gorgonzola, and so on. We loved this particular combo & would definitely make it again, but if you have similar ingredients on hand, save yourself a trip to the store.

If you're looking for a quick dinner that doesn't require the oven, this is it! Great for summer nights. Enjoy!

Grilled Eggplant, Mushroom, & Kale Pitas
Serves 2

1 medium eggplant, sliced into 1/4" rounds
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. red pepper flakes
1 medium yellow onion, sliced into half moons
3-4 baby portobello mushrooms, sliced
2 cloves garlic, minced (or use 1/2 tsp. garlic powder to save chopping time)
4 large leaves of kale, stems removed & leaves chopped into small pieces
1/2 c dry white wine
2 whole wheat pita rounds, sliced in half
1/2 an avocado, thinly sliced
4 T crumbled feta cheese

Sprinkle eggplant slices evenly with garlic powder, sea salt, & red pepper flakes. On a grill (or grill pan) lightly coated with olive oil spray, cook eggplant slices over medium heat. After about 6 minutes, flip slices & cook the other side about 6 minutes. Eggplant should be soft & lightly browned.

In the meantime, use a nonstick skillet to cook onions over medium heat until they start to soften. Add mushrooms, cook for 4 minutes, then add garlic & kale. Once kale starts to soften, add white wine. Increase heat & simmer until wine evaporates.

Once eggplant is done cooking, slice rounds into strips about 1/2" wide. Open pita pockets & stuff all 4 halves with equal amounts of eggplant. Divide mushroom & kale mixture between the 4 pita halves. Then add sliced avocado to each, plus 1 T feta cheese. Serve immediately.

Note:
Both the eggplant & the mushroom/kale mixture can be made ahead of time & stored for up to 2 days in the refrigerator. Reheat both briefly before stuffing pitas and serving.

Pizza Party!

We had a fun night last Friday visiting with my aunt. Since we only see her once a year, we always have a lot to catch up on! This time, we made pizzas on the grill while we talked. As usual, we had a lot of fun & a night full of laughter. After dinner, we walked to our house to visit Tink.

Starting the evening off with some bubbly.

Appetizer: Crispy provolone cheese, cooked on a skillet.

White wine from a fancy bottle

Toppers: sauce, mushrooms, cherry tomatoes, spicy sauce, pesto, oregano

Assembly line ready to go

My pizza, loaded with broccoli

Mom's pizza

Aunt Beth's pizza

Back on the grill

Deep in grilling mode

Chatting

Dinner is served!

Dessert: coffee & Katie's No Bake Peanut Butter Pie

Funny face

Sisters!

Vegetable Foil Packets in the Fire

I think we've started a new Sunday night tradition: Cooking over the campfire! It was so relaxing to be outside & apart from everything going on in our busy lives. We took about 2 hours to cook/eat, relax, talk, watch the fire, & stare up at the stars. It was a little getaway on our own patio!

To keep things simple, we cooked our veggies in foil packets right in the fire. I thinly sliced zucchini, bell peppers, & red onions, layering them & sprinkling them with salt, pepper, & garlic powder. Foil packets can be super versatile, so whatever veggies are in season will work. I carefully wrapped up the foil so it was firmly closed, & we were ready to cook.

On the menu: Tofurky hot dogs, veggie foil packets, & cherry tomatoes.

A note about the hot dogs: Neither of us is really into hot dogs, even before becoming vegetarian. I kept hearing about tofu dogs, though, so when I saw them at Whole Foods, I decided to check out the package. While the ingredients aren't completely clean, they are suprisingly decent, especially considering what regular hot dogs have in them! These were pretty good - better than what we remembered hot dogs being. I don't think we'll get them often, but it was fun & nostalgic to roast them on sticks over the fire.

We just tucked the foil packets along the sides of the fire. After about 15 minutes, we flipped them over & rotated them 180 degrees to make sure all sides were cooking evenly.

On a whim, I thought we should try roasting the cherry tomatoes. We love them roasted in the oven, so how could we go wrong? It was fun watching them burst when the fire hit them! I asked the Bup what he thought after he ate a few & he said, "They taste like warm tomatoes with a little char." Hah! 

Finished veggies - they were a little softer than we usually cook our veggies, but the flavors melded & they were delicious.

Vegetable Foil Packets in the Fire
Serves 2

1 medium zucchini, sliced thinly
1 bell pepper, sliced into strips
1 small red onion, sliced thinly
1/4 tsp. garlic powder
salt & pepper, to taste

Tear off 2 sheets of foil, about 1.5' long each. Spray the center of each sheet lightly with cooking spray. Layer the vegetables in the middle of the sheets. Sprinkle with garlic, salt & pepper.

Fold foil around the vegetables by folding up the two sides & rolling the edges together down to the vegetables. Then fold the open ends up, rolling until they are close to the vegetables. (See pictures for what it should look like. The goal it to make sure the edges will not come apart.)

Place foil packets onto the coals in a campfire, or grill over medium heat. After about 15 minutes, flip packets & rotate 180 degrees to heat evenly. Cook for another 10-15 minutes, then remove from heat and allow to cool slightly. Open packets & enjoy!

Note: You can use any combination of vegetables and seasonings. Potatoes will work, too, just make sure to slice them very thinly. They may need to cook slightly longer.

Spicy Rubbed Grilled Tofu

Due to the overwhelming amount of produce in our house, we had a feast on Monday night! The Bup grilled tofu, an enormous onion, cherry tomatoes on skewers, & corn on the cob. I think one of the best things about veggies is that they're bulky, so you feel like you're really eating a lot but it's all healthy!

As a protein to pair with the veggies, we had tofu. Our favorite way to eat tofu is to cut it nice & thin, cover it with a rub, & grill it. It's faster by far than waiting for it to marinate, plus the rubs give it a lot of flavor. We often dip the tofu into a bbq sauce, ketchup, or peanut sauce as we eat it.

I've tried using several rubs, some homemade & some not. One of our favorites is the cajun rub that I've used on grilled corn in the past. The version we had on Monday was a Homemade Spicy Cool-Ranch Dorito Rub. It wasn't nearly as flavorful or spicy as the recipe looked like it would be, but it was still good.

I'm including a brief how-to & a recipe for another rub we love. Feel free to use your favorite rub!

Cajun Rubbed Grilled Tofu

Serves 2

1 14 oz. package extra firm tofu, pressed & sliced into 8 thin pieces

              (See here for tips on pressing & slicing.)

Don't Wipe Your Eyes Rub

adapted from here

1/2 c paprika (regular will work, we also like smoked paprika for some extra flavor!)
1/4 c black pepper
1/3 c sugar (we use evaporated cane juice)
3 T sea salt
3 T chili powder
2 T garlic powder
2 T onion powder
1 T cayenne pepper

Mix together ingredients for the rub. Spoon enough rub onto each slice to cover both sides, rubbing it in until the slice is coated well. There will be leftover rub, which can be stored in an airtight container for at least a month.

Preheat grill to 500F & coat grill rack with oil to prevent sticking. Lay tofu in a single layer on hot grill and close lid. Allow to cook for 5 minutes, then open lid and flip the tofu. If it sticks, let it cook a few minutes longer before turning. Once flipped, close lid and cook for another 5 minutes. Remove from grill and serve hot!

Zucchini & Eggplant Lasagna

We've made this twice in the last 8 days. It's that good. Both times required a trip to the grocery store for tofu. It was totally worth it.

I almost didn't share it with you because we were running super late & I didn't have much time for photos, but since we've had it twice, I had to snap a few quick ones. To note: lasagna is ugly in pictures, especially rushed ones. Don't let that put you off. It tastes 1000% better than it looks here!

Let me tell you about the second trip to the grocery store. It was on Sunday afternoon & I decided to bike. So I headed out, & started seeing some dark clouds coming in. I hurried through the store & got frustrated immediately. I thought I'd buy a couple boxes of tofu so this wouldn't happen again, only to find that they only had 3 containers & they all expired on Aug. 8. Strike 1. I paid for my items & headed out to my bike. It was really dark & blustery, but I decided to head home anyway. I took the shortest route, but it wasn't enough. As I exited the parking lot & turned at the light, it started to downpour. I was drenched within seconds, so I figured I might as well keep going...I'm pretty sure at one point it was hailing. Strike 2. I made it home safely, though. Next time I need tofu for a recipe, I'm taking the car & buying several boxes!

This recipe is perfect to make ahead of time. We assembled the lasagna on Sunday afternoon & then put it in the refrigerator, covered, overnight. When I got home from work on Monday, I took off the lid & put it in the oven while it preheated. Once the oven was at 400, I set my timer & dinner was ready 45 minutes later! It's great for nights when you have other chores to do before dinner because there's no prep involved that day. I would assume that it could be frozen & then baked in a similar fashion, though baking time would increase.

Grilling the veggies adds so much flavor to this lasagna! I do not recommend skipping that step. It also helps keep the lasagna from getting overly wet as it bakes. I hope you try this & enjoy it! It's light, yet filling - perfect for a late summer evening.

Zucchini & Eggplant Lasagna - Vegan
Filling adapted from PBS Food Fresh Tastes Blog
Serves 6

2 medium zucchinis
1 large eggplant
3 c thick tomato sauce
1 16 oz. block extra firm tofu
1 T nutritional yeast
1 T olive oil
1 1/2 tsp salt
2 tsp oregano
2-3 cloves garlic
4 c swiss chard (or spinach), coarsely chopped
garlic powder
Italian seasoning

Cut tofu into 4 pieces & press for at least 20 minutes.

Slice zucchinis & eggplant lengthwise into long strips, about 1/4" thick. Grill slices on a well-oiled grill at med-high for about 5 minutes per side or until browned.

In a blender, combine pressed tofu, nutritional yeast, olive oil, salt, oregano, & garlic. Blend until smooth. Add swiss chard & blend until only small pieces of swiss chard remain.

Preheat oven to 400*F. Spray a 9"x13" baking pan with cooking spray. Spread about 1/2 c sauce on the bottom of the pan. Lay a single layer of zucchini (about 1 of them) on the bottom. Cover with half of the tofu filling mixture. Sprinkle with garlic powder & Italian seasoning. Cover with sauce, about 1/2 to 1 cup. Layer with the eggplant slices. Top with remaining tofu filling & 1/2 to 1 cup of sauce. Sprinkle with more garlic powder & Italian seasoning, if desired. Place the remaining zucchini on top and cover with remaining sauce. Bake for 45 minutes or until bubbly.*

*Baking time is fairly flexible. I've increased the heat to 450 & baked for 45 minutes, so if you have something else to go in the oven also, it should bake nicely at 350 also, just bake it for an hour instead. All of the ingredients are cooked already, so baking it helps meld the flavors and heat everything evenly.

Grilled Caprese Tomatoes

I have more bug bites than I can even count. Every time I go outside to garden or grill or check the mail, one gets me! Now that we're having some cooler days, I'd really like to sit on the patio & read, but I'm not willing to get eaten even more.

All the bugs haven't curbed our grilling, though. It's summer & we're going to grill no matter what!

Mom gave us these tomatoes & as soon as she offered them to us, I knew exactly what I wanted to do with them. It's simple & delicious.

I'm slowly warming up to tomatoes. I don't pick them out of my sandwiches anymore, but I still don't like to eat them raw. Even though this dish is mostly tomato, I love it! The juices start to carmelize in the tomato, giving it a delicious flavor. That flavor along with the basil & cheese makes for a perfect combination.

Soon I will share the recipe for the grilled butternut squash you see in the pics, but it's not quite there yet. We let the squash marinade over night in what should have been a delicious combination, but it just didn't go as well with the squash as I had hoped. I'm going to tweak it & then I'll share!

Our dinner on the patio. What you don't see: the bugs under the table eating our legs. Dinner for all!

Grilled Caprese Tomatoes

Serves 2-4

5 small, ripe tomatoes (a little bigger than golf ball sized)

10 fresh basil leaves

10 chunks (1/2"x1/4") of smoky cheddar or mozerella cheese

Slice tomatoes in half & remove the hard white part by the stem. Lay a basil leave on the cut side of the tomato. Top with a chunk of cheese. Grill for 5-8 minutes on the top shelf of a grill (medium to medium-high heat). Tomatoes are done when the bottom skin starts to shrivel up and the cheese is melted.

Dinner with my parents

We ate at my parents a last week & Mom made a delicious dinner for us! It's always nice to have dinner with them, especially in the summer. During the fall, winter & spring, we're always rushing because we eat with them on Thursdays before choir practice. This time of year, we can eat more leisurely & have then have coffee, dessert, & play a game.

It was a Grilled Caponata Salad with Grilled Flatbreads from Cooking Light magazine. She made a few alterations based on what she had around - no capers or green olives, jalapeno peppers instead of bell (They gave it a nice kick!) & feta cheese instead of mozerella.

She also used her own dough, which is a combo of semolina & whole wheat flours. Dad gets credit, too, for his great grilling!

We loved it! Thanks for all the time you spent prepping!

Grilled Zucchini and Gorgonzola Tortilla Pizzas

Last night I took my very first hot vinyasa yoga class. I was dripping with sweat by the time it was done! When I got home, I wanted a quick meal. This was healthy, quick & much tastier than I expected! I didn't have any sauce, so I was worried it might be bland, but it was anything but that.

We had a little issue with the grill in the middle of cooking the zucchini - our propane ran out! Neither of us wanted to wait for dinner long enough to get it refilled, so we finished cooking inside on our grill pan.

I'm sure these & similar tortilla pizzas will be on the menu a lot this summer. It was so simple to prep & the whole thing could be prepared outside (if you have enough propane!), eliminating the dreaded hot stove in a hot kitchen on a hot day.

We used brown rice tortillas, which are my new favorite. While we don't need to eat gluten free, I think it's important to have a variety of grains in our diet. This variety of tortillas is amazing! It's chewy & crispy at the same time. I'm going to stock up the next time we're at Trader Joe's.

Combined with all the nutrients in veggies & the protein in the cheese, this meal is well balanced. I've been working on keeping our meals vegetable strong while still including a variety of healthy fats, carbs & proteins.

I opted to fold mine in half like a quesadilla for easier eating. These could also be sliced & served in bite sized pieces for an appetizer. I'm already thinking of the many variations available. I didn't add seasoning to the zucchini before grilling it, because I wanted the basil & gorgonzola to be the predominant flavors. If I was using a more mild cheese, I'd amp up the herbs. I can't wait to try another combination!

Grilled Zucchini & Gorgonzola Tortilla Pizza
Serves 2

2 small zucchinis, cut into 1/4" slices
2 T fresh basil, chopped
1 c kale, cut into small pieces
1/3 c gorgonzola cheese, crumbled
2 10" round tortillas (I used Trader Joe's Brown Rice Tortillas)

Preheat grill to 400*F. Cook zucchini for about 5 minutes, then flip and cook another 5 minutes. Zucchini should be cooked, but still crisp. Remove from grill.

Turn grill temperature down to about 250*F. Place tortillas on grill. Once warm, flip and top with basil, kale, zucchini and gorgonzola. Close lid and cook for a few minutes to allow cheese to begin to melt. Keep a close eye on the pizzas, as the tortillas will burn quickly.

Serve hot, either open faced or folded in half like a quesadilla.

Grilled Spicy Tofu & Balsamic Grilled Leeks with Broccoli

Remember last week when I told you I'd have a recipe for wild leeks?

Maybe you didn't find a wilderness that supplies them yet...for you, I'm offering grilled tofu. Both recipes are quick, flavorful & easy.

Weekends are a great time for grilling! Get out & enjoy the spring weather. We have plans to go to a family/church softball game on Friday night, then get some gardening & cooking done on Saturday. It's a big day, too - Cinco de Mayo & the Kentucky Derby! Maybe we'll have burritos & mint juleps to celebrate. :-)

I hope everyone has a wonderful & relaxing weekend!

For those of you with an aversion to tofu, try it this way. Grilled tofu is crispy on the outside, soft on the inside & very flavorful after you let it marinate. I love how distinctly the grill marks show up. We ate ours dipped in a merlot sauce, but I think bbq sauce, ketchup or A1 would also be delicious.

 

Grilled Spicy Tofu

Adapted from Edible Perspective

Serves 2-4

1 package firm or extra firm tofu

1 T extra virgin olive oil

1 T pure maple syrup

2 T rice vinegar

1 tsp. liquid smoke

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper

Remove tofu block from package and rinse. Lay block on it's side and slice into 10 pieces, about 1/4"-1/2" thick. Lay the slices flat between two towels and place a heavy object, such as a cutting board + books, on top, pressing for at least 30 minutes. If pressing overnight*, place in fridge and put the contents of your fridge on top of the board.

Whisk remaining ingredients together in a large shallow dish. Lay tofu slices flat in marinade. Flip to cover, then let soak for 15 minutes. Flip again, marinating another 15 minutes. Most, if not all, of the marinade should have absorbed into the tofu at this point. Preheat grill to 500F & coat grill rack with oil to prevent sticking.

Lay tofu in a single layer on hot grill and close lid. Allow to cook for 5 minutes, then open lid and flip the tofu. If it sticks, let it cook a few minutes longer before turning. Once flipped, close lid and cook for another 5 minutes. Remove from grill and serve hot!

*We enjoy tofu the most when we give it plenty of time to press. Some recipes recommend 30 minutes, which will be fine if you're short on time. If you happen to plan ahead, however, give it the extra pressing time.

Balsamic Grilled Leeks with Broccoli

Serves 2

2 c cleaned wild leeks (substitute onion chunks if you don't have access to leeks)

1 c broccoli, florets & stems*

3 T balsamic vinegar

1 T extra virgin olive oil

1/4 tsp. garlic powder

salt & pepper to taste

Preheat grill to 500F. In a small bowl or jar, mix vinegar, oil, garlic powder, salt & pepper. Place leeks and broccoli in a grill basket and drizzle with balsamic mixture. Cook, stirring occasionally, for 10-15 minutes or until tender. Serve hot!

These veggies can be cooked alongside the Grilled Spicy Tofu. Just stir when you open the lid for the tofu.

*If the stems are very thick & tough, peel before eating. We like to use as much of the broccoli as possible, and grilling/roasting are great ways to cook the stems.



Grilled Sweet Potato Beer Fries

Sweet potatoes are amazing.

I haven't always thought that. They used to make me gag. Then I discovered I could roast them instead of mushing them up and covering them in sugar. I think they're much better as a savory food than sweet.

That's saying a lot because I have one mega huge sweet tooth.

A few weeks ago, right after I found the recipe, we tried Sweet Potato Beer Fries from EdiblePerspective.com. They were delicious, of course, as all roasted sweet potatoes are, but they didn't have as much beer flavor as I was expecting. In fact, I only tasted a verrrrrry slight hint of beer. I was expecting more of the beer bread flavor, where you get the smell/hint of beer in every bite. Maybe I should have soaked them longer? I love Ashley's recipes and these were seriously delicious. We scarfed up every bite! I just craved more beer flavor & wanted to grill them.

We decided to go back to our favorite, Baked Curry Sweet Potato Fries from JoytheBaker.com. I simplified Joy's recipe a litte, skipping the egg white, the turmeric & the yogurt sauce. I just toss the sweet potato slices with the seasonings, lay them on a sprayed baking sheet, and lightly spray them. Seriously delicious. You must try these.

But then I kept thinking about the beer fries and how I wanted to try again. Soaking the potatoes reminded me of the Grilled Salt & Vinegar Potatoes we tried & loved from 101Cookbooks.com. I played around with a few deas, and here's what I discovered.

As you can see from the pictures, we used a combination of sweet potatoes and white potatoes for this batch. The sweet potatoes definitely won my vote, but in case you were thinking about substituting white potatoes, I wanted to see how they compared. I didn't get as much of the hint of beer, so they might need to soak in it a little longer than the sweet potatoes. Let me know if you try it and get better results than I did!

To make your sweet potatoes have that hint of beer, you only need 2 ingredients. Sweet potatoes & beer. Easy? I thought so! Oh, and you need a grill. But it's summer, so that's easy, too.

Pure deliciousness.

Grilled Sweet Potato Beer Fries

Inspired by Sweet Potato Beer Fries & Grilled Salt & Vinegar Potatoes

Serves 2-4

2 or 3 large sweet potatoes

1 12oz bottle of beer (We used Yuengling Lager. Yum!)

Cut the ends off of the sweet potatoes and cut in half. Cut each half into wedges about 1/2" thick. Place wedges in a medium saucepan and pour in the beer. Cover with lid and bring to a boil. Once boiling, stir potatoes and then simmer for 7 minutes. Stir again and simmer another 7 minutes. Turn off heat, remove cover, stir and let set for 15 minutes or until ready to grill. Potatoes should be tender but not mushy. Drain potatoes and place in a grill basket. Grill on medium-high heat for 10 minutes, tossing occasionally.

Question: What's your favorite way to eat potatoes? Do you like regular or sweet potatoes more?