Just as soon as the snow melts, we hardy Midwesterners can hardly wait to spend time outdoors: sitting on our decks and cooking on our grills. Last month, the grill on our deck in northern Wisconsin looked like this. I took this photo from our heated screen porch because it was too cold to go outside to take it.
By last weekend, the snow had melted and it was warm enough, if not to eat outdoors, to cook outdoors. I sent Jack out with a seasoned whole chicken on a beer can and he put it on the grill for me.
After grilling for about an hour on indirect heat, it came out looking like this.
Using the recipe for Grilled Herb Chicken on a Can was an easy way to get to a very moist, tender and wonderfully delicious chicken dinner.
While Jack was tending to the chicken, I made some Bacon-Ranch Potato Salad to go with the chicken. Our friends, Guy and Pat brought over some fresh asparagus to cook on the already-heated grill. We enjoyed our dinner together in our (heated) screen porch.
Bacon-Ranch Potato Salad
Prep Time: 15 Minutes
Start to Finish: 30 Minutes
1 1/2 lb small red potatoes (about 10), quartered
1/2 teaspoon salt
1 cup grape tomatoes, cut in half
1/2 cup chopped celery
1/4 cup chopped fresh chives or green onions
1/4 cup cooked crumbled bacon or 6 slices packaged precooked bacon (from 2.2-oz package), chopped
1/2 cup ranch dressing
1. In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.
2. Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.
3. Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.
9 servings (about 3/4 cup each)