Roasted Baby Potatoes

Who doesn't love roasted potatoes with ANY meal?  Potatoes are a staple in our house.  This recipe is not only easy . . . it's delicious!

2 1/2 lbs baby potatoes, cleaned and cut in half

1/4 cup olive oil

1 tsp garlic powder

1 tsp Italian seasoning

Salt and pepper to taste

Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil.

Spray with cooking spray.

Toss the potatoes with olive oil and seasonings in a bowl.  

Transfer to the baking sheet and roast in the oven for about 20 minutes or until fork tender and crispy on the outside. 

Serve with sour cream for dipping.  

Hasselback Potatoes

Need a recipe that's sure to impress, but easy to prepare?  Try Hasselback Potatoes.  

6 large baking potatoes  

8 Tbsp butter

1/2 tsp salt

1/2 tsp pepper 

Preheat your oven to 425 degrees.

Line a baking sheet with aluminum foil.

Wash the potatoes well.  

Slice the potatoes into thin slices cutting only about 3/4 of the way down.

Slice the butter into thin slices and place them in between slices of the potato.  Sprinkle with salt and pepper.

Bake for 45 minutes.  Then cover with aluminum foil and bake for 15 - 30 minutes until potatoes are cooked through.

Top with your favorite optional toppings:

    fresh bacon bits

    shredded cheddar cheese

    fresh chopped parsley

    sour cream

Country Gravy

 

Need gravy, but you don't have a pre-packaged mix at home?  This recipe makes the perfect topping for biscuits and gravy, your chicken fried steak or chicken cutlets, or your mashed potatoes.  It's quick, easy, and delicious!  

3 Tbsp butter

4 Tbsp all purpose flour

1 1/2 cups chicken broth

1 cup milk (I use 2%)

kosher salt and freshly ground black pepper to taste

(freshly ground pepper is a must for this recipe)

Measure out your ingredients before starting your gravy. Once you get started, the recipe comes together quickly and there isn't time to stop and gather and/or measure ingredients. 

Add butter to a nonstick skillet over medium heat. Sprinkle with flour.  Whisk together in the pan and cook until golden brown and the flour begins to smell nutty.  

Slowly whisk in the chicken broth and continue cooking until thickened.  Stir in the milk until smooth and beginning to thicken.  

Season with kosher salt and freshly ground pepper to taste.  

Serve immediately.

Looking For The Perfect Comfort Dinner? Chicken Fried Chicken YES!!

 

No time for making fried chicken, but in the mood for that good 'ole comfort dinner.  This dinner is just the ticket.  Whip up some mashed potatoes and fresh green beans and serve it with Chicken Fried Chicken topped with country gravy.  

2 Tbsp olive oil

2 Tbsp butter

1 cup all purpose flour

1 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1 egg

1/4 cup water

2 lbs chicken breasts sliced into 1/2" thick cutlets

In a medium bowl, stir together the flour, onion powder, paprika cayenne pepper.  Season with kosher salt and pepper to taste.

In a separate bowl whisk the egg and water together.

Season the cutlets with salt and pepper on both sides.  Allow to sit for five minutes.

In a large nonstick skillet heat the olive oil and better over medium heat until melted.  

Dredge one cutlet in the flour mixture, then the egg and then back in the flour mixture to coat.

Add the chicken to the skillet.  Repeat with remaining cutlets.  Add more oil if needed.  Cook the chicken for 2 - 3 minutes or until crisp and golden brown.  Flip the chicken and continue cooking for an additional 2 - 3 minutes.  Transfer the chicken to lined plate until ready to serve.  

Serve topped with country gravy.  The recipe is found on this blog.

Only cooking for two these days?  This recipe is easily cut in half to serve two rather than the whole family.  

Maple-Mustard Glazed Pork Chops or Salmon

 I love it when I find recipes that can do double duty.  The recipe for this Maple-Mustard Glaze pairs well with pork chops or salmon.  It is simply delicious with either.  

For one pound of pork chops or salmon -

Spice Rub:

1 1/2 Tbsp brown sugar
1 1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp ground black pepper

Glaze:

1/4 cup pure maple syrup

2 Tbsp Dijon mustard

1 pinch garlic powder 

1 pinch paprika

1 pinch ground black pepper

1 pinch cayenne pepper

Combine spice rub ingredients and mix well.  Coat pork chops or salmon dry with a paper towel and rub the spice mixture on both sides of the meat.  Cover and refrigerate for 4 - 6 hours.  

Combine glaze ingredients and set aside.

Preheat oven to 375 degrees.  Line a sheet pan with foil and spray lightly with cooking spray.  

Bake the pork chops for 30 minutes or the salmon for 20 minutes.  Remove from the oven and serve with the Maple-Mustard glaze.  Both are so good!

Crispy Smashed Potatoes

 This is a perfect go to side dish when you plan to enjoy a nice steak dinner.  It's quick and it's delicious!

2 lbs baby red potatoes 

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp smoked paprika

2 Tbsp fresh chives

Fill a sauce pan with about 1" of water and season with a large pinch of salt.  Set a steamer basket in the pot and bring water to a boil.  Add the potatoes, cover and steam for 20 minutes.  Remove steamer basket from pot and allow potatoes to cool.

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil and spray lightly with cooking spray.  

Place the potatoes on the sheet and crush each one with the back of a fork.  It's okay if they split.

Combine the salt, pepper and smoked paprika and then sprinkle over the smashed potatoes.

Bake for 12 minutes until tops appear to become crispy.

While the smashed potatoes bake, chop 2 Tbsp of fresh chives to sprinkle over the crispy potatoes before serving. 

Serve these with sour cream for dipping.  

Smoked Pork Loin

4 lb pork loin roast
1 oz apple cider vinegar
1 oz whiskey (it will cook off the alcohol)

Rub Recipe
1 Tbsp brown sugar

2 1/2 tsp salt

1 tsp smoked paprika

1 tsp pepper

1/2 tsp mustard powder

1/2 tsp garlic powder

1/2 tsp onion powder

Make spice rub by mixing the brown sugar, smoked paprika, salt and pepper with the mustard and onion powders. 

Combine the apple cider vinegar and whiskey in a small glass container. 

Using the sharp end of a knife, poke a series of small holes in the outside of the roast.  

Rub the roast down with the apple cider vinegar and whiskey mixture.  

Coat the roast with the spice rub, making sure to get it everywhere.  

Smoke the pork loin roast for 2 1/2 - 3 hours at 225 degrees.

The roast should smoke until the internal temp in the thickest part of the roast reaches 145 degrees.  

Rest the roast covered with foil for 15 minutes before slicing it thin.  

Turkey Cherry Pasta Salad

This recipe comes to us compliments of Essential Everyday.  When you find yourself with leftover turkey, it's the perfect way to use it up in a non-traditional way.

1 (12 oz) package Farfalle pasta

6 oz Craisins

3 cups torn up leftover turkey

1 cup chopped celery

1/2 cup red onion, sliced thin

3/4 cup poppyseed salad dressing

1/2 cup chopped walnets (toasted) (optional)

Prepare pasta according to package directions.  Drain and rinse with cold water.  

In a large bowl, combine the cooled pasta, cranberries, turkey, celerly and onion.  Toss with dressing until well coated.

Refrigerate, covered, several hours.  Toss with walnuts, if desired, just before serving.  

This is really good, whether after Thanksgiving or anytime you may have leftover turkey.  It's a great summertime recipe for those hot days when you don't want to heat up the house. 

Roast Beef - Slow Roasted

 

This is one of my favorite recipes.  Who doesn't love a good roast beef?  

3 lb beef roast
3 tsp rosemary minced
3 cloves garlic smashed and sliced

3 tsp salt

1 tsp pepper

1 tsp smoked paprika

1 tsp Worcestershire sauce

1 tsp lemon juice

2 tsp olive oil

3 cups beef stock

Remove the roast from the refridgerator and let it reach room temperature before baking.

Preheat your oven to 450 degrees

Slice the garlic and mince the rosemary.

Combine the rosemary, smoked paprika, salt and pepper with the Worcestershire sauce, lemon juice and olive oil to make a paste. 

Using a small paring knife, poke small holes in the roast.  Insert the galic slices into the roast. Spread the spice rub on the outside making sure to cover the entire roast.  

Place the roast in a roasting pan with a rack and then pour the beef stock into the bottom of the pan.  

Place the roast in the oven for 15 minutes.  

Turn the oven down to 325 degrees and cook for 1 hour and 15 minutes.  

Baste the roast with the pan juice every 30 minutes.  

Remove the roast from the oven and let it sit for 20 minutes.  Slice it into thin slices and sprinkle a bit of salt over the top before serving.  

Coconut Lime Poached Chicken

 

While this photo shows a salad topped with chicken, this is a really versatile recipe.  This can be used as a main dish served with a salad and veggies or used to top a salad.  It quickly became one of my go to recipes.

1 (14 oz) can of unsweetened coconut milk

The juice of one lime

The zest of one lime

1/4 cup sugar

2 tsp salt

1 cup water

1 - 4 chicken breast (enough to feed your family)

In a 4 quart saucepan combine the coconut milk, lime juice, lime zest, sugar, salt and water.  Bring the mixture to a boil.  

Add chicken breasts.  They should not be layered.  Allow to simmer for 30 minutes, turning every 10 minutes.  

Remove from the poaching liquid and let rest on a cutting board for five minutes.