Grilled Chicken and Cheesy Horseraidsh Potato Skins

... so i thought i'd get one last post in before my leave of absence for two weeks. where am i going, you might ask? i'm going to Cali, baby!

...alright, so a few tuesday nights ago i cooked...

 grilled chicken,  

 cheesy horseradish potato skins(from my handy dandy cooking light magazine!) , 

 and herbed summer squash

 (from my garden!) 

and now let me tell you a sad, tragic story about the dessert that never got made; so my mom bought peaches at our local IGA and when i found them in the fridge i was ecstatic! last summer i made a peach cobbler that was probably the best peach cobbler i've ever had (not trying to toot my own horn or anything but it seriously was; the recipe is from Rachel Ray.) so i ran to the store to buy the ingredients i needed. when i got back i started cutting up the peaches and disappointment struck. they looked beautiful on the outside. they were soft and perfectly ripe, but when i began peeling  them i soon found they were fuzzy. at first i thought i just had a bad peach but then after frantically peeling all of them, it turned out they were all fuzzy and nasty. they seriously had no taste to them at all! and so that, my friends, is my sad, tragic story of why my peach cobbler did not get made.


And now for an update on my garden...

 my onions have grown humongous!

 i have gotten so much squash from my garden that if my family ate it every night for supper we'd still have some left over!

 my corn

 my cherry tomatoes. there were a few of them ripe the other day so i ate one and they taste so good!

 my potato plants are massive!

 and my carrots, which i should probably thin out again.

Recipes:

15-Minute Marinated Chicken

Ingredients:

1/2 c. Dijon mustard

1/4 c. fresh lemon jice

1 Tbsp. Worcestershire sauce

1 tsp. dried t aerragon

1/2 tsp. pepper

8 boneless, skinless chicken breasts

Directions:

Combine the first five ingredients; spread  on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill uncovered, over medium colas, turning once, for 10-15 minutes or until juice run clear.

Cheesy Horseradish Potato Skins 

Ingredients:

6 russet potatoes (about 8 ounces each)
3 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1 cup grated sharp cheddar cheese
1 cup grated muenster cheese
1/4 cup grated parmesan cheese
3 to 4 tablespoons horseradish
1/4 cup sour cream
3 scallions, finely chopped

Directions

Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork. Place directly on the center oven rack and bake until tender, about 1 hour. Let cool slightly.

Increase the oven temperature to 450 degrees F. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell; reserve half of the flesh in a bowl (save the rest for another use). Brush both sides of the potato skins with 2 tablespoons melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.

Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 tablespoons horseradish and the remaining 1 tablespoon melted butter. Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.

Mix the sour cream with the remaining 1 to 2 tablespoons horseradish. Spoon on the potato skins and sprinkle with the scallions.

Herbed Summer Squash

Directions

Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.