Tag Archives: mashed potatoes

Summer Grilling……Having a blast!

As the More is More Mom®, I’m all about……more summer grilling! It’s absolutely amazing to me that there are so many ways to prepare a fabulous chicken dinner. Braised, baked, roasted, smoked, fried, grilled; the possibilities are endless. However, with family life in the summer being so unpredictable, I’m a huge fan of streamlining my meal plans whenever possible, which is why I love to marinate!

Because more of everything is always better, when I know we’ll have a particularly busy week, I like to make enough of a dish to serve as two meals. On day two, just pop it in the microwave and dinner is served in a snap!

Mediterranean Grilled Chicken

Garlic Roasted Broccoli

Classic Mashed Potatoes


Mediterranean Grilled Chicken

Not only is this a delectable dish to serve for dinner, but it’s great for a party as well. Marinade your chicken and make the tasty drizzle the day before. Bring the drizzle to room temperature and toss the chicken on the grill. How easy is that?

Because the kids had friends over for dinner, I made 8 chicken breasts and 10 drumsticks with this recipe……

Chicken and marinade:

In a large bowl, combine;

1 cup lemon juice

½ cup fresh flat parsley, chopped

2 cups olive oil

14 cloves garlic, minced

3 tsp fine ground seas salt

2 tsp cracked black pepper

Place 8 chicken breasts in a 2 gallon re-sealable plastic bag

Place 10 drumsticks in a 1 gallon re-sealable plastic bag

Divide marinade between them to completely cover

Place bags of chicken on a rimmed baking sheet or pan and refrigerate over night



8 garlic cloves, minced

4 heaping tsp of kosher salt

4 Tbsp lemon juice

 ¾ – 1 cup olive oil (depending how intense you want the flavor, more oil dilutes the impact a bit)

In a mortar, using a pestle, mash the garlic and salt to create a nice and thick paste (You can always use a small bowl and mash the garlic and salt with the back of a spoon, but a mortar and pestle is a great addition to your kitchen arsenal)

In a bowl (preferably with a nice lid), add;

Lemon juice

Olive oil

Garlic paste

Whisk together, cover and refrigerate over night. Bring to room temperature before using.

Meal prep:

I made 5lbs of mashed potatoes, peeling, cubing, washing and placing in a large stock pot, before I started the grill. Once I got the chicken going, I cooked the potatoes.

Pre-heat grill and reduce to medium-high

Remove the chicken pieces from the marinade and place on the grill rack.

I like to place the breasts skin side up first so I can gage how quickly the grill is working. I like to avoid scorching the skin side especially because the grill is going to be smoking like a son-of-a-gun because of all of the oil in the marinade. Make sure your chicken is cooked all the way through (salmonella is always a huge drag, even if you’re merely enjoying a family dinner). Insert an instant read thermometer into the thickest part of the chicken, checking until it registers at 165°. It may take a good 30 minutes or so.

Remove chicken from the grill and tent with foil until ready to serve.

Garlic Roasted Broccoli:

I thought we should live on the edge by roasting our broccoli rather than blanching it in boiling water for a change of paste. It was light and tasty.

This recipe serves 4

12oz bag of broccoli florets

2 Tbsp olive oil

3 garlic cloves, minced

Dash of crushed red pepper flakes

Pre-heat oven to 425°

In a small bowl, combine;

Olive oil


Crushed Red Pepper

In a large bowl, combine;


Oil mixture

Line a rimmed baking sheet with aluminum foil

In a single layer, place broccoli on baking sheet

Roast in oven for about 15 minutes, watching to make sure the florets roast, but don’t burn

Remove and sprinkle lightly with salt and pepper

On a plate, place a heaping, helping of mashed potatoes, roasted broccoli and grilled chicken, drizzling the drizzle all over the chicken……enjoy, floss, brush and repeat!

More easy marinades, more summer grilling, more meals for family and friends…….

To schedule and Interior Design appointment, a Life Style consultation or a speaking engagement, please email me at moreismoremom@aol.com

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Filed under Entertaining, Family Life, More is More Mom, Recipes

Who Doesn’t Like a Rack (of Lamb)?

As the More is More Mom®, I’m all about…..more delicious Halloween Dinners! Forever and ever, we have had a gaggle of kids and their parents in our home for cocktails, appetizers and dinner. What better way to bring families and friends together? But, our kids are big now; Nick hasn’t dressed up in years, and Amanda and her pal, Rosebud, decided just last night, on the fly, what costumes to wear. Long ago are the days where we planned and plotted their costumes for weeks on end, visiting fabric and party stores, my mom and I turning our basement into a sweatshop with dueling sewing machines. No, this year was quiet, so I decided to cook a special dinner: Rack of Lamb.

Lamb is such a treat and is really very easy to prepare. The Cabernet Sauce is perfect for a cool and spooky night. I think you’re going to love it all autumn and winter long!

Roasted Rosemary Encrusted Rack of Lamb, with a Shallot and Cabernet Sauce:

There will be approximately 24 ribs, 3-4 ribs per serving, 6-8 servings

Pre-heat the oven to 400°

Spray a roasting pan with non-stick spray

Place 3 racks of lamb in pan (I always have good luck at Costco for my meat, and the lamb is no different)

Salt and pepper both sides

In a medium size bowl, mix:

1-½ cups of fresh, white bread crumbs (about 6 slices chopped in the food processor)

 3 Tbsp chopped rosemary

8 cloves if garlic minced

1 stick of butter, softened (not melted, for a nice, spreadable consistency)


Coat the tops and sides of the racks with the bread mixture

Roast for 25-30 minutes or until a meat thermometer registers 125-130°

Remove from the oven and place on a cutting board

Reserve the pan juices for the sauce

Shallot and Cabernet Sauce:

I found that the pan didn’t have that many juices, because of the bread crumb mixture, there were more brown bits. I placed my roasting pan directly on a burner over medium-high heat.



½ stick of butter


Once melted, add;

¾ cups finely chopped shallots

Cook until tender, 2-3 minutes


1 ½ cups of Cabernet

For about 2 minutes, and reduce

Stir in;

12 oz beef broth

1 Tbsp Dijon mustard

2 Tbsp unsalted butter

Cook on medium-low heat until heated through and liquid starts to reduce

Through a mesh colander, filter sauce into a sauce pan

Bring liquid in the saucepan to a boil, to continue the reduction process

To thicken;

Add 1-2 more Tbsp of softened butter

Turn off heat

If the sauce needs to be thickened further add a few Tbsp of flour and stir

Slice racks into ribs

Serve with sauce

Such rich, amazing, flavorful goodness!

What better to accompany the beautiful rack of lamb than mashed potatoes and roasted green beans?

Everybody knows how to make mashed potatoes. If you don’t, please email me at moreismoremom@gmail.com

Roasted Tomatoes and Green Beans

Pre-heat oven to 400°

Line a large rimmed baking sheet with aluminum foil


3 lbs greens beans, ends trimmed (or purchase them that way at the grocery store)

2 pints of grape tomatoes, rinsed

 In a bowl combine;

2 Tbsp olive oil

2 Tbsp balsamic vinegar

1 ½ tsp salt

In a large bowl, toss;

Green beans

Grape tomatoes



Place coated veggies on baking sheet


2 Tbsp mustard seeds

Roast 20 minutes, until veggies are tender

Plate and serve…


More family meals, more trick-or-treating, mote elegant Halloween suppers…


Filed under Entertaining, More is More Mom, Recipes