Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Summer I: Week 2, Sunday

Grilled Chicken Thighs
Warm Potato Salad with Green Beans

Cooking time:  40 minutes for menu       Cooking schedule: see below for instructions

          This potato salad is based on the more traditional Hot German Potato Salad. It's for two meals.

Grilled Chicken Thighs

Total time: 40 minutes 
   We marinated the thighs while the grill heated, then made a basting sauce with the marinade.  Leave the skin on for cooking, remove or not before eating.

Grilled Chicken Thighs Ingredients:

 Instructions:

Warm Potato Salad with Green Beans 

Total time: 30 minutes
     Bacon and cider vinegar add the traditional flavors of Hot German Potato Salad.  The green beans and celery round it out, making it a great accompaniment to grilled meats.  Serve warm or room temp...  Or even right from the fridge!

Warm Potato Salad with Green Beans Ingredients:

 Instructions:

Cooking Schedule: 40 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan, large saucepan with lid and steamer
basket, large skillet, small bowl, dish for marinating,
barbecue grill, broiler or grill pan

Make marinade, spoon over chicken
Heat water in pan with steamer basket
Light/turn on barbecue grill
Cut potato, add to steamer basket
Trim, cut beans, add to steamer basket
Sauté bacon
Chop onion

Chop celery
Turn bacon
Cook chicken, reserve marinade
Remove bacon, fat, add celery, onions
Check potatoes, beans, remove if done, uncover
Make basting sauce, simmer
Add stock, vinegar to skillet
Remove basting sauce from heat, baste chicken
Dissolve cornstarch in water
Thicken stock/vinegar
Add potatoes, beans, stir, remove from heat
Mind the chicken, basting whenever, until done
Remove chicken, stir potato salad, serve