Chicken and Goat Cheese Tacos with Roasted Tomato-Garlic Salsa

This came from weber.com and it is really, really good. The goat cheese really sets this off. I just ate 4 tacos. Time for a beer and maybe a nap....

Ingredients:
4 boneless, skinless chicken thighs, about 4 ounces each
Fresh lime juice
8 small flour tortillas (6 inches)
1/2 cup crumbled fresh goat cheese
2 medium ripe tomatoes
1/2 medium white onion, peeled and quartered
1 medium red bell pepper
4 scallions, root ends trimmed
Extra-virgin olive oil
2 garlic cloves
2 teaspoons minced chipotle chiles in adobo
1 teaspoon fresh lime juice
Kosher salt
Rub:
1 teaspoon kosher salt
1 teaspoon prepared chili powder
1/2 teaspoon ground black pepper

Prepare the grill for direct cooking over high heat (450° to 550°F).
Lightly brush the tomatoes, onion pieces, bell pepper, and scallions with oil. Brush the cooking grates clean. Grill the vegetables over direct high heat, with the lid closed as much as possible, until they are charred all over and tender, turning as needed. Remove the vegetables from the grill as they are done. The bell pepper will take 10 to 12 minutes, the tomatoes will take 6 to 8 minutes, and the onions and scallions will take 2 to 4 minutes. Place the bell pepper in a bowl and cover with plastic wrap. Let stand for 10 to 15 minutes.

In the bowl of a food processor or blender, process the tomatoes, onion, garlic, chipotle chiles, and lime juice until smooth. Season with salt. Pour the salsa into a bowl and set aside.

In a small bowl combine the rub ingredients. Lightly brush the thighs on both sides with oil and season evenly with the rub.

Brush the cooking grates clean. Grill the thighs over direct high heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 6 to 8 minutes, turning once or twice. Transfer to a cutting board and let cool.

When the thighs are cool enough to handle, cut them into 1/3-inch pieces and put them in a large bowl along with 1/3 cup of the salsa. Remove and discard the stem, skin, and seeds from the bell pepper. Chop the pepper and scallions and add them to the bowl; toss to combine. Season with salt and lime juice.

Heat the tortillas over direct high heat just to soften them, 30 seconds to 1 minute, turning once.

Lay the tortillas in a single layer on a work surface. Evenly divide the cheese and the chicken-vegetable mixture among the tortillas. Fold up the tortillas and serve with the remaining salsa.

Grilled Lamb Chops in White Wine and Lemon

We are not huge lamb fans, but this was good for something different. By now you should see a pattern with the garlic mashed potatoes. One of our favorite sides.

Ingredients:
4 lamb shoulder shops
Marinade:
1 cup white wine
1/2 cup lemon juice
2 tablespoons dried oregano
1 tablespoon granulated garlic
Greek Style Rub:
3 tablespoons kosher salt
3 tablespoons black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon garlic powder

Trim fat from the lamb chops and place them in a single layer in a Ziploc Bag.

Mix together the marinade ingredients. Pour over the chops, and press the air out of the bag.

Allow the meat to marinate for at least two hours. If the marinade doesn't cover the chops, turn the bag periodically so both sides absorb the flavor.

When you are ready to cook, remove the chops from the marinade. Rub both sides with the Greek-style rub.

Prepare your grill for cooking. Set up for direct cooking at 450°.
Cook the chops for 5 minutes per side for a medium to medium-rare finish.

Serve immediately.

Weeknight Simple Salmon

Very good, this will be made again.

Ingredients:
1/4cup extra-virgin olive oil
1/4cup soy sauce
1/4cup Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons packed light brown sugar
1 teaspoon rice vinegar
6 salmon fillets (with skin), each about 6 ounces and 1 inch thick

In a medium bowl whisk the marinade ingredients until smooth.

Place the salmon in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.

Prepare the grill for indirect cooking over high heat (450° to 550°F).

Remove the fillets from the bag and discard the marinade. Brush the cooking grates clean. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.