We grilled up chicken quarters because my Dad and I like dark meat and a large turkey breast for all of the white meat eaters like my Mom. Nick and I figured that grilling up birds was healthier than any kind of red meat.
On the menu:
Cheese platter and olives
Grilled herb turkey breast
BBQ rubbed chicken quarters
Smashed roasted garlic potatoes
Bacon brussel sprouts
Buttered spinach noodles
Stawberry and Blueberry platter (courtesy of my Mom)
Mochi - Strawberry, Green Tea, and Vanilla
|Pita crackers, jalapeno stuffed olives on left, garlic stuffed olives on right. |
Pinot Grigio salami, mozzarella ball, habanero jack cheese, and garlic
herb goat cheese.
|I had forgotten to put this our originally with the cheese |
picture, but felt like I had to mention it because it was so
delicious. I love real brie, but I may be in love with
this brie spread also.
Smash Roasted Garlic Potatoes
1 bag small red potatoesRosemary infused EVOOGarlic; cloves cut in 1/4sSalt and Pepper to taste
Preheat oven to 375 degrees. Boil potatoes until soft. Drain and place on a baking sheet. Using the palm of your hand or the bottom of a cup, gently smash the potatoes. Insert a small piece of garlic into the center of the potato. Drizzle with rosemary EVOO. Sprinkle with salt and pepper. Roast in potatoes for 35 minutes or until garlic is roasted. Drizzle with more rosemary EVOO before serving.