Garlic Mint Grilled Chicken with Rosemary Chevre Mashed Potatoes

I got a monstrous traffic ticket to the tune of much-more-money-than-I-ever-care-to-spend-in-one-afternoon. Not good news. In an attempt to lift our spirits I though comfort food might soothe our irked tempers. A big heaping bowl of mashed potatoes (with cheese!) always seemed to fix things as a grumpy little girl. It might not have done much for our stinging checkbook, but it sure did fade our fowl mood. Next time you find yourself steaming, take out your frustration on some defenseless potatoes & treat yourself to some classic comfort food.

Garlic Mint Grilled Chicken

2 boneless, skinless chicken breast
2 cloves garlic
1 tsp. red pepper flakes
2 tbsp. fresh mint
1 tsp. soy sauce
2 tbsp. olive oil
salt to taste
pepper to taste

In a blender, combine the garlic, mint, red pepper flakes, soy sauce, salt & pepper. Once combined, slowly drizzle in the olive oil. Pulse to combine. Drizzle mixture over chicken, cover, & marinate for up to 24 hours (refrigerated, of course!).

Heat a grill pan over medium-high heat & drizzle with olive oil. Cook the chicken for about 5 minutes on each side, or until cooked through.

Rosemary Chevre Mashed Potatoes

1/2 dzn. fingerling potatoes, rinsed
2 tbsp. butter
3 tbsp. milk
2 tbsp. chevre
2 sprigs fresh rosemary, minced finely
2 cloves garlic, minced finely
salt to taste
pepper to taste

Bring a salted pot of water to a rolling boil & boil the potatoes for 20 minutes or until the can easily be pierced with a fork. Drain. Mash with a fork (or potato masher if you have one on hand) then add the butter, garlic, rosemary & chevre. Fold to combine. Add milk, salt & pepper then fold once more.