I’m Jianne Carlo and I’ll be your host for this HOT— yeah, I’m being snarky—contest. If you have any questions, drop me an email (email@example.com), or leave a comment below. Let’s hit the contest ground running!
Summer’s hot and the kitchen’s hotter, so the Nice Girls are looking for great recipes to cool us (and YOU!) down this summer. Our contest runs from AUGUST 4TH – 17TH. We’re posting daily featured recipes on the blog from each of our Nice Girls, but we want you to participate.
Post your own cool-down recipes in the comment section of the featured post. The recipe can be for a drink, an appetizer, an entrée, or a yummy dessert. Each recipe you post enters you to win our GRAND PRIZE OF A $50 AMAZON GIFT CARD at the end of our contest. More recipes = more entries.
At the end of our contest, FOUR lucky readers will be chosen by the Nice Girls for second place prizes, one in each food category. So make your recipes delightful, readers, because we get to vote on the ones we like best. The recipe in each category with the most votes wins an AMAZON GIFT CARD prize!
Now for today’s Featured Recipe: Grilled Creole Pouch Potatoes from Nice Girl Dakota Trace
- 6 Medium Sized Russet Potatoes, unpeeled but scrubbed
- Aluminum Foil (2 pieces about 14 inches in length
- Non-stick canola or vegetable spray
- Salt and Pepper to taste
- Creole* seasoning (about a tsp total)
- Lay foil down with dull side up, spray with non-stick spray
- Slice potatoes in bite size pieces. (I usually quarter the potato then slice it into 1/4 inch slices)
- Layer about a quarter of the potatoes on the foil. Then salt and pepper to taste as well as a good shake of creole seasoning. Spray potatoes again with non-stick spray. Repeat until you gone through all the sliced potatoes.
- Take second piece of foil. Spray dull side and the place on top of potatoes. Fold and crimp foil until a pouch is formed.
- Place on grill for 30 minutes…flipping frequently. (I have a smoker and move the pouch over to the warming side about 15 minutes into cooking to keep it warm as I cook the meat. This insures that the potatoes and meat are done at the same time.)
- Slice through the top piece of foil with a sharp knife. BE CAREFUL – steam will rise from the pouch. If done correctly you’ll have a convenient foil bowl to serve steamed but flavorful potatoes.
Hopefully your family will enjoy this tasty but healthy version of a potato based side dish. (And yes I did say healthy…sneaky mom that I am.)
*I use Tony Chachere’s Creole Seasoning…and while it does have a bit of a kick…it is mild enough even for me. This is NOT Cajun seasoning.
Readers, don’t forget to post your favorite recipes in the comments section, now through AUGUST 17TH, for a chance to win our Grand Prize of a $50 Amazon gift card or one of Four AMAZON GIFT CARD Prizes! Winners will be announced August 21st!
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