Friends! Are you still with me?! If you are, bless your heart.
So… I have been majorly slacking on my little passion project, Perfecting the Pairing. Let’s be honest, all of 2016 has been a bust, but the last two months have been ridiculous with ZERO posts. I have a good reason! Life has been bananas! Wonderful, but bananas.
In the last month Chris accepted a job in Iowa, we sold our condo in the city (closing soon), I started working remotely (it was an answered prayer to keep my job), we celebrated our one year anniversary, and we moved in with my parents until we close on our new home in Bettendorf, Iowa. We kind of feel like our lives have been turned upside down but we are absolutely overjoyed with the exciting changes happening. We are going to miss Chicago so much (especially our friends… and the restaurants) but we can’t wait to open the next chapter in IOWA. If you follow this blog at all you know how much I love the lake where my parents live, so living there has not been a hard adjustment!
Now that life has normalized a bit I am anxious to start blogging again! These days I get to cook on a regular basis for more people and have access to all of my mom’s fun kitchen gadgets/serving pieces/spices/etc. I have ZERO excuses!
I pre-cook the potatoes for a few minutes in the microwave to speed up the grilling process. I use my favorite 8-cup glass measuring bowl. This is a must-have tool in my kitchen. I use it all the time.
Perfecting the Pairing is back!
One year ago on Perfecting the Pairing: We got married! #LamsInLoveForever
Four years ago on Perfecting the Pairing: Pickle Dip (I just re-discovered this recipe and make it all the time. Now I add a spoonful of hot pepper jelly!)
Grilled Ranch Potato and Sausage Packets
Lindsay at Perfecting the Pairing
- 2 lb thin skinned potatoes (yellow or gold), cubed
- 12 oz green beans, halved
- 3 large shallots, sliced
- 4 garlic cloves, chopped
- 4 pre-cooked chicken sausages, sliced
- 4 Tb olive oil
- 1, 1.0 oz, Ranch seasoning packet
- 3 Tb butter, cubed
- Salt and pepper, to taste
- Red pepper flakes, to taste
Preheat the grill to medium high heat. Place the potato cubes in a large, covered, microwave-safe bowl and microwave on high for 6 minutes. Make two foil packets by laying two pieces of foil perpendicular to each other and spray with cooking spray. Add the green beans, shallots, garlic, and chicken sausage to the bowl with the potatoes. Stir to combine. Pour the olive oil and ranch seasoning over the mixture and stir to coat evenly. Split the mixture between the two foil packets. Top each with the cubed butter, season with salt, pepper, and red pepper flakes. Wrap up the foil packets tightly closing any vents. Place on the hot grill and cook for 30-45 minutes until the potatoes are cooked through and lightly browned.