Rosemary Roasted Potatoes

versatile is a word that is not usually used to describe a recipe. you might hear flavorful, easy, fast….never versatile.  but versatile is the exact word i would use when talking about rosemary roasted potatoes.  you can make them in the oven, on the stove, in a toaster oven, a deep fryer, or even a grill if you also have a large sautée pan.  i’ve also made them with idaho potatoes, also known as russets, yukon golds, and even red skinned potatoes.  so when you hear versatile you know you’ve found a recipe that you can and will use over and over again.

rosemary roasted potatoes
5 red skinned potatoes, chopped into 1/4 inch half moons
2 sprigs rosemary, chopped
1/4 c olive oil
1 tbs salt

heat the oil over medium heat in a large sautée pan.  then add potatoes and sprinkle rosemary and salt.  let cook for 45 minutes, tossing the potatoes every 3-5 minutes to achieve crunchy potatoes.

if cooking in the oven cooked the potatoes at 400 degrees.  after cooking for 30 minutes, toss then cook for another 15 minutes.

Herb Crusted Chicken Dinner

it’s friday, the end of a busy week, and you want a good meal.  you don’t want it to be labor intensive, but you want it to taste like it was.  so my plan was to transform a plain chicken breast into a flavorful home cooked meal.  and the best way to make anything taste better is fresh herbs. and it all started on friday morning when i made the marinade…

marinade
1 large clove of garlic, minced
1 tsp dry mustard
1 tsp rosemary
1 tsp sage
1 /2 tsp thyme
juice of one lemon
1/4 c olive oil

start with 2 fresh or frozen chicken breasts in a plastic bag, and pour marinade over chicken.  let marinade for 4-6 hours or overnight in the refrigerator. just make sure the chicken is thawed by the time you bake it.

at the end of your day when you’re ready to eat, preheat your oven to 375 degrees.  bake for 30 minutes or until cooked through.

accompany with the following:

• can of cranberry sauce (something about that jellied texture is magically delicious)
• baked potatoes (do them in the microwave, much easier and faster than the oven) and topped with sour cream, butter, and/or salt
• roasted broccoli (salt, pepper, garlic, and olive oil in the same oven as the chicken for 20 minutes)

Dill New Potatoes

mashed potatos are a go to dish for most people around the holidays.  they’re traditional.  and like some traditions the potato could use an overhaul.  the perfect potato balances smooth and creamy with crunchy and crisp.  but how?  try these dill new potatoes.  seriously look at that crust…

Dill New Potatoes
4 tablespoons (½ stick) unsalted butter
2½ pounds small new potatoes, scrubbed but not peeled
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped dill

melt the butter in a large heavy-bottomed pot. add the whole potatoes (i cut larger ones in half so they all are roughly the same size), salt, and pepper and toss well. cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. from time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. turn off the heat and allow the potatoes to steam for another 5 minutes. toss with the dill, and serve hot.

this recipe was taken from ina garten…isn’t she just amazing? you could also add other herbs like parsley or dill.

another one to try are crispy roasted rosemary potatoes…but i’m saving that for another snowy day. till then have a merry christmas!

Leftovers

you made a huge meal, and now you’re stuck…with leftovers.  if you’re me, you don’t want to eat the same meal twice in a row.  it was good the first time, but now it’s time to move on.  the best way to reuse meat leftovers is to put the meat into dishes that normally require you to cook the meat separately first.  here’s some suggestions.

salads

asian chicken salad - romaine, chicken, mandarin oranges, crunchy noodles, cucumbers with asian dressing

taco salad – ground meat with taco seasoning, over a mix of greens, shredded carrots, tomatoes, cucumbers, avocado, with crunched doritos.

butternut squash salad

soups

curried butternut squash  - butternut squash, onions, celery, carrots, chicken broth, and curry powder

potato and leek – potatoes, leeks, onions, celery, carrots, white wine, chicken broth, and milk/cream

chicken noodle -  chicken, noodles, celery, carrots, onions, chicken broth, garlic

sandwiches

meatloaf - sourdough bread, meatloaf, and ketchup

chicken salad – chicken, celery, grapes, white wine, mayonnaise, on whole wheat

quesadillas – pork, provolone, mozzarella, pico de gallo, sour cream, tortillas

other

chicken pot pie – chicken, gravy, celery, carrots, onion, peas, corn, lima beans, pie crust

pizza – veggies, meat, pizza crust

zucchini boats – ground meat, tomatoes, zucchini, cheese

stuffed squash – meat, rice, tomatoes

stuffed peppers – meat, onions, corn, black beans, oregano, cumin, poblano pepper, garlic

this list should get your mind thinking and give you some new ideas to try.

How to Roast a Vegetable

roasting is one of the simplest cooking techniques.  you put it in the oven and forget about it.  and one of my favorite things to roast is vegetables.  it intensifies the natural flavors and caramelizes the veggies due to their natural sweetness.  here’s the non recipe recipe.  cut the vegetables into bit sized pieces (if it’s asparagus leave it whole), toss with oil, and sprinkle with salt and pepper.  roast between 350 and 400 degrees until vegetables are tender (20-45 minutes depending on the veggie).  it’s that simple.  try it with:

• potatoes
• asparagus
• butternut squash
• zucchini
• cauliflower
• broccoli
• eggplant
• onions
• bell peppers
• tomatoes
• beets
• carrots

you can also switch it up by adding some garlic, herbs, other spices like cayenne or balsamic vinegar.