Damn Good Garlic Roasted Potatoes

Yum

I grew up on meat and potatoes. 

Potatoes were a staple in our house and Mom made them all different ways.  I remember her teaching me how to make French fries, the fried kind in a cast iron skillet.  We made them all the time to go with Burgers and Hot Dogs, Steaks, and just because.   Oh how I love potatoes!

I still have that cast iron skillet we made the French fries in but these days it's used for other things and my French fries and baked in the oven!  Such a healthier approach to cooking potatoes, don't you think?  Plus roasted potatoes are outrageously good! 

So say you want to make my Jack Daniel's Whiskey Marinated Flank Steak and want a great side dish.  How about Damn Good Garlic Roasted Potatoes?  Oh yes please!  They are the perfect side dish to any beef, chicken, or pork dish.  If you are a garlic lover then these are made for you.  Not 1 but 2 types of garlic are used in this dish to give it that intensely garlicky flavor.  One is garlic powder and the other is a garlic infused olive oil.  I have to tell you these are sizzling good potatoes that taste like fries.

DAMN GOOD GARLIC ROASTED POTATOES

They roast at a high temperature to give you a crispy outside and tender inside.  They are so good that I never make the "fried" fries anymore.  I found I like these just as well and don't miss the fat that goes along with frying.  You'll love them too.  Try them today!

Enjoy!




Kitchen Note:  This recipe uses Garlic Infused Olive Oil.  I've made mine and included instructions below, or you can purchase it.  Other uses for it are over steamed vegetables, in salad dressings, use to sauté chicken or toss with pasta.




Damn Good Garlic Roasted Potatoes

Serves 4

Ingredients:

2 large russet potatoes

Garlic powder

Garlic infused Olive oil:

1 cup extra virgin olive oil

1 head garlic

Directions:

To make the Garlic infused Olive oil:  Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low heat until bubbles form around garlic, about 3 minutes. Cook for 10 minutes, on low so the garlic does not brown to much.  Remove from heat and let cool about 45 minutes.  Store in a sealed tight jar.

For the potatoes:

Preheat oven to 450 degrees.

Peel potatoes, cut into planks lengthwise.  Cut each plank into long fries.

Place fries on a baking sheet.  Drizzle with olive oil.  Just enough to lightly coat.  Toss fries in oil.

Separate fries out on the pan so they are not touching.

Sprinkle with garlic powder.

Bake at 450 degrees for 15 min.  Take fries out and turn them over so they brown on the other side. Return to oven and bake another 10-15 min. until crispy.

St. Patrick's Day dishes

I'm a wee bit of Irish I am...!

I love St. Patrick's Day.  Everyone is Irish that day and it's filled with fun, laughter, beer, everything green, and Irish food!

My Grandmother on my Dad's side was half Irish and half American Indian.  My Great Grandmother Addie McClary migrated with her family from Ireland to Oklahoma during the Cherokee Land Strip run.  Such great history there.  I wish that my Grandmother had more Irish recipes from her mom and aunts.  But I've still got a great collection of delicious treats for you to make.

I think I should explore that side of the family and their food a little more. Don't you?  I'll put it on my ever growing 'to do' list to make some wonderful Irish dishes. Yep, that's what I'm gonna do.

We won't be here to celebrate this year but I wanted to leave you with some inspiration for celebrating with your own Irish feast.

St. Patrick's Day Cheddar Biscuits - Oh my these biscuits are good.  Hot and bursting with flavor and cute shamrocks on top.  

Pioneer Spotted Dog - One of my favorite breads.  We like to have it for breakfast with hot tea.

Chocolate Bailey's Milkshake - A 'grown up' milkshake that will have you singing "Oh Danny boy"!

Potato Cakes - One these are one of my favorite items to make with left over mashed potatoes.  I just love the flavor of these and could eat the whole batch myself!

Irish Stew - This will be warming your soul.  Serve it with the Cheddar Biscuits above or the Pioneer Spotted Dog and you will have a meal to remember.


Enjoy your St. Patrick's Day!

Dad's Breakfast Potatoes

As you may or may not know, I'm a lover of breakfast.

I confess, grudgingly, that I tend to lean toward the sweets such as muffins, pancakes, waffles, quick breads, and such. BUT, I do love a hearty savory meal full of eggs, and toast, and potatoes.

Growing up with parents from Oklahoma, where the biscuits and gravy ran deep, we had many a meal of eggs, potatoes, toast or biscuits, and sausage (or bacon)!  Some of my memories of breakfast surround the family time spent together in the kitchen and at the table sharing this wonderful meal.

Today I want to talk about my dad.  Although he wasn't the cook in the family, that was my mom's forte, my dad was no slouch in the kitchen.  He knew he way around a skillet that's for sure!  Some of the dishes I still make today come from my dad, and his cooking 101 lessons he would give me growing up.

Breakfast Potatoes is one of my favorite things he's taught me.  He had this unique way of cutting the potatoes so they looked like half moons.  I always that that was so cool when I was young and loved the shape of them.  They felt special. Little did I know then that it was just small potatoes cut in half and then sliced.  Small enough to make half moon shapes! Oh well, I'll stick with my fantasy thoughts of dad's half moon slices.  I like the sentimental memories it brings.

These potatoes are quite simple to make, and have to be the best breakfast potatoes around!  You can serve them for breakfast lunch or dinner cause they go with everything. Everything is done in a nice cast iron skillet.  Nothing special, just good ingredients, a little patience, and a dish worth savoring!

I hope you enjoy my Dad's Breakfast Potatoes as much as I do.




Dad's Breakfast Potatoes


serves 4

3 Tablespoons canola oil
1 small onion, diced
1 lb. red potatoes, cut into 1" pieces - skins left on
salt & pepper
1 tsp paprika
2 tsp parsley

In a large cast iron skillet over medium low add canola oil to heat.  Add the diced onion and potatoes and cook covered for 20-25 minutes, or until tender on the inside but crispy on the outside, stirring occasionally.  

Season with salt and pepper to taste.  Add the paprika and parsley, stirring to coat. Serve.  

Thanksgiving Favorites: Side Dishes

Right about now everyone is in full planning mode for one of my favorite holidays, Thanksgiving!

Have you planned your menu yet?  Well, if you are looking for some different side dishes I've got some great ones for you. Every year I cook our traditional favorites, and try 1 or 2 new side dishes for a little variety along with the tried and true.  

Often I'll make a different winter salad or a different vegetable to go along with our favorites.  This way I get to try something new and possibly add to my yearly traditions.  That's how today's menu was developed.  Taking dishes from friends and family that you just love and want to enjoy as a new tradition.

One of my favorite salads is this Winter Slaw.  It's the perfect light yet seasonal dish to accompany the rest of your menu.  

Winter Slaw

serves 8

adapted from: Make It Ahead a Barefoot Contessa Cookbook
1/2 pound large kale leaves, center rib removed (6-8 leaves)
6 oz Brussels sprouts, trimmed halved and cored
1/2 small head of radicchio, cored
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
1 (6 ounce) chunk good Parmesan cheese
1 cup dried cranberries
1/2 cup toasted pecans

With a sharp chef's knife cut the kale, Brussels spouts, radicchio crosswise into thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.

In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 tsp salt, and 1/2 teaspoon of pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.

Shave the Parmesan in big shards with a vegetable peeler. Add the cheese, dried cranberries, and pecans to the salad and toss it carefully to avoid breaking up the cheese. Check for seasoning and add more vinaigrette if necessary, and serve cold or at room temperature.

Make it ahead: Prepare the salad ingredients, store in plastic bags, and refrigerate for a day or two. Make the vinaigrette and refrigerate for up to one day. Toss together a few hours before serving.


Other favorite side dishes:

Mashed Potatoes and Celery Root are wonderful! They just have that extra something taste. I'm making these for our dinner this year.
Green Beans with Glazed Shallots and Lemon and another new tradition as a side dish.  I love the bright lemon flavor.

Apple, Cranberry and Pecan Stuffing is a wonder tart version with an earthy nutty flavor.  Use croutons to save time!

Recipes below...

Mashed Potatoes and Celery Root

by Williams-Sonoma

2 large celery roots, about 2 lb. total, peeled and cut into slices 1 inch thick
2 1/2 lb. russet potatoes, peeled and cut into slices 1 inch thick
Kosher salt, to taste
3/4 cup half-and-half
3 Tbs. unsalted butter
Freshly ground white pepper, to taste

Put the celery roots and potatoes in separate large saucepans. Add water to cover and a large pinch of kosher salt to each pan. Bring both to a boil over high heat, reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes. Just before they are done, place an ovenproof serving bowl in a 200°F oven. (There is no need to preheat the oven.)

In a small saucepan over low heat, combine the half-and-half and 2 Tbs. of the butter and heat until the butter melts. Turn off the heat and cover to keep warm. Drain the potatoes and celery root, then return them to one of the large saucepans and set over medium-low heat; shake the pan until the vegetables begin to stick to the bottom. Remove from the heat.

Pass the vegetables through a ricer into the warmed serving bowl. Alternatively, pass the vegetables through a food mill, or mash them in the pan with a potato masher. Stir in the warm half-and-half mixture. Season with kosher salt and white pepper. Using a rubber spatula, scrape down the sides of the bowl and swirl the top of the puree. Top with the remaining 1 Tbs. butter and serve immediately. If necessary, keep warm in a 200°F oven for 15 to 20 minutes, or cover the bowl and set it in a pan of hot water.

Green Beans with Glazed Shallots and Lemon

2lb. small green beans, ends trimmed
2 Tbs. olive oil
6 shallots, thinly sliced
1 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the green beans and cook until just tender, 5 to 7 minutes. Drain the beans and rinse under cold water, then drain again.

In a large fry pan over medium heat, warm the olive oil. When it begins to sizzle, add the shallots and saute, stirring, until glazed and golden brown, about 5 minutes. Add the beans, increase the heat to medium-high and cook, stirring with tongs, until the beans just begin to brown, about 2 minutes. Stir in the lemon zest and juice and cook for 30 seconds more. Add the parsley, season with salt and pepper and toss to combine. Transfer the beans to a serving bowl and serve immediately. Serve 6 to 8.

Apple, Cranberry and Pecan Stuffing

3 Tbs. extra-virgin olive oil1 yellow onion, diced
3 celery stalks, diced
2 Fuji or McIntosh apples, peeled, cored and cut into 1-inch dice
1 lb. dried bread croutons
1/2 cup dried cranberries
1/2 cup chopped toasted pecans
3 to 4 cups chicken or turkey stock, warmed

Preheat oven to 400 degrees.

In a fry pan over medium-high heat, warm the olive oil. Add the onion, celery and apples and saute until tender and caramelized, 14 to 16 minutes. Transfer the mixture to a large bowl, add the croutons, cranberries and pecans and stir to evenly distribute the ingredients. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season the stuffing with salt and pepper.  

Spoon the stuffing into a buttered 2-quart baking dish and cover with foil. Transfer the baking dish to the oven and bake for 20 minutes. Uncover the dish and continue baking until the stuffing is crisp and golden, 20 to 25 minutes more.

Cheeseburger Soup

I love lazy Sundays don't you?

Two Sundays ago it was cloudy and sort of rainy.  We got up and took advantage of a dry spell in between showers and went to Coffee and Cars (a local car gathering) and then on to a quick turn in the new Farmer's Market at The Village (a great market!) to grab some items for dinner.  When we got home it was still morning...love that!  The rest of the day was ours to do whatever.  Or nothing.

Since the weather finally decided (for 1 day) to turn rainy I had my appetite set on soup that night.  So while I was lazing around doing laundry and watching the Smithsonian channel I started digging through my mom's old recipes and came across this soup.  She called it Cheeseburger Soup and I instantly remembered her making this from time to time growing up.  

It's more of a potato soup with some beef, veggies, and cheese added and boy it is comforting.  We both loved the creamy flavor and would certainly call this comfort food.  This can be made in about 45 minutes so it's a fairly quick soup.  

Since this recipe if probably from the 60's it does have processed cheese as an ingredient.  If you want to substitute that, please do.  I'm sure you will gain great results with shredded cheddar but may need to cook a little longer in order for it to melt well.

All in all this is just what the doctor ordered for a lazy, rainy Sunday!

Enjoy!





Cheeseburger Soup
serves 6 - 8

1/2 pound ground beef
1 small onion, chopped
3/4 c shredded carrots
2 stalks celery, diced
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter, divided
3 1/2 c low sodium chicken broth
4 c diced peeled potatoes (about 3 medium)
1/4 c flour

8 oz, Velveeta, cubed
1 1/2 c milk
3/4 tsp salt
1/4 tsp pepper
1/4 c sour cream

In a medium saucepan brown the ground beef.  Drain and set aside. In the same saucepan, add 1 T butter.  Add the onion, carrots, celery, basil and parsley and saute until tender, about 8-10 minutes. Add the broth, potatoes and beef.  Bring to a boil then reduce the heat and simmer for 12 minutes until potatoes are tender.  

In a small pan over medium heat add remaining 3 T butter and allow to melt.  Add flour and stir for about 3 minutes or until cooked through.  Add the roux to the soup. Bring soup to a boil and stir for 2 minutes to thicken.  Reduce heat to low. Add the cheese, milk, salt and pepper.  Continue to cook until melted.  Remove from heat and stir in sour cream. Serve.

Classic Thanksgiving Side Dish: Mashed Potatoes - Make Ahead Tips!

Don't you just love a potato?

Potatoes today symbolize comfort, especially around the holidays.  They are earthy-tasting, easy to prepare, and are compatible with many other foods and adaptable to all sorts of cooking methods.

Let's talk a little about potatoes...
There are three basic types of potato varieties: starchy, waxy, and all-purpose.

• Starchy or mealy potatoes, such as russets, are best for baking and mashing because they cook up dry and fluffy, but do not hold their shape well.

• Waxy potatoes, such as red or white potatoes, are low in starch.  Use them for potato salads and other recipes where you want them to hold their shape and are not relying on their starch content to thicken a soup or sauce. (Great for roasting!)

• All-purpose potatoes have a medium starch content and are good for both uses.  Yukon Golds are among the best known.

Select potatoes that are firm, not blemished, wrinkled, tinged with green, or cracked.  The eyes, of the potatoes should not have sprouted.

Store them in a cool dark place with good circulation for up to 2 weeks. Don't put them with onions!  These two veggies together produce gases that cause rapid spoilage.  Best when used 2 or 3 days from purchase for their fresh sweet flavor and texture.

Mashed Potato Techniques

Cooking the Potatoes:  Boiling whole potatoes with their skins on keeps the potatoes from becoming waterlogged, improving the texture of the final dish, and help to prevent nutrients from being lost in the water.  If you want to boil peeled potatoes, cut them into small cubs so that they cook quickly and are exposed to the water as briefly as possible.

Courtesy of Williams-Sonoma

KITCHEN TIPS:

• Ricing, hand mashing, using a mixer...it's up to you and what you prefer. 

• One great tip is to melt your butter and heat some half and half or cream with it to a warm temperature.  When you add warm milk and butter as you are mashing the potatoes they will stay nice and hot. 

Make Ahead Mashed Potatoes

This has been my go to method for several years now and they always turn out wonderful!  

1.  Boil and mash your potatoes early in the day.  
2.  Then place the completed dish in a crock pot on low.  
3.  Add a little cream on top and let them sit there until dinner time. (I would say for 5 hours at most)  
4.  Stir and serve.  You will always have HOT potatoes!

My favorite Mashed Potato recipes

Mashed Potatoes and Celery Root

by Williams-Sonoma

Also known as celeriac, celery root is a knobby, round winter vegetable that contributes a subtle celery flavor to purees when cooked and a crisp crunch to salads when used raw. In this recipe, celery root is mashed with potatoes, giving the dish a lighter texture than if potatoes alone were used, and an interesting, fresh taste that matches well with full-flavored foods such as roast turkey. Both peeled celery root and potatoes discolor quickly when exposed to air and should be immersed in water if not cooked at once to prevent discoloring.

Ingredients:

2 large celery roots, about 2 lb. total, peeled and cut into slices 1 inch thick 

2 1/2 lb. russet potatoes, peeled and cut into slices 1 inch thick

Kosher salt, to taste

3/4 cup half-and-half

3 Tbs. unsalted butter

Freshly ground white pepper, to taste

Directions:

Put the celery roots and potatoes in separate large saucepans. Add water to cover and a large pinch of kosher salt to each pan. Bring both to a boil over high heat, reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes. Just before they are done, place an ovenproof serving bowl in a 200°F oven. (There is no need to preheat the oven.)

In a small saucepan over low heat, combine the half-and-half and 2 Tbs. of the butter and heat until the butter melts. Turn off the heat and cover to keep warm. Drain the potatoes and celery root, then return them to one of the large saucepans and set over medium-low heat; shake the pan until the vegetables begin to stick to the bottom. Remove from the heat.

Pass the vegetables through a ricer into the warmed serving bowl. Alternatively, pass the vegetables through a food mill, or mash them in the pan with a potato masher. Stir in the warm half-and-half mixture. Season with kosher salt and white pepper. Using a rubber spatula, scrape down the sides of the bowl and swirl the top of the puree. Top with the remaining 1 Tbs. butter and serve immediately. If necessary, keep warm in a 200°F oven for 15 to 20 minutes, or cover the bowl and set it in a pan of hot water.

Classic Mashed Potatoes

by Williams-Sonoma
Ingredients:

5 lb. russet potatoes, peeled and cut into 2-inch pieces
2 tsp. salt, plus more, to taste
8 Tbs. (1 stick) unsalted butter, cut into small pieces
1 1/4 cups half-and-half, heated
salt & pepper

 

Directions:

Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Place hot potatoes in the large bowl of a mixer.  Mix on medium low speed until potatoes are smooth.  Add butter and a little half and half at a time until your desired consistency is reached.  Add salt and pepper to taste.   Serve immediately. Serves 8 to 10.

Picture courtesy of Southern Living.com

Game Day Snacks: Sloppy Guiseppe Fries

It's the season for sitting around the TV and watching a great game.

A good football game or the World Series is a great excuse for me to whip up some game day snacks!  It's a must in my book. We were watching the World Series the other night and I felt the urge for something hearty and hot to snack on during the game.  Which led me to whip up something easy; Sloppy Guiseppe Fries!

Hot, meaty and cheesy....my kind of snack!

The best part of this dish is that it uses leftover Sloppy Guiseppe filling from the sandwiches I made the night before.  So all you really need to do it make oven fries, heat the meat filling and put it all together.  An easy 30 minute snack!

So if you are enjoying a great game and want a hearty snack try this dish.  The men and kids in your life will go wild over it!

Sloppy Guiseppe Fries

serves 2

2 medium russet potatoes
2 T. olive oil
1 T Italian seasoning
1 c. Sloppy Guiseppe filling
Garnishes:  shredded mozzarella cheese, diced tomatoes,

sour cream, chives

Preheat oven to 425 degrees.  Peel and cut the potatoes into this wedges.  Drizzle with olive oil and toss to coat.  Sprinkle Italian seasoning and spread out in to a single layer on a baking pan.  Cook until golden brown, about 30 minutes, turning the fries over half way through the cooking time.

Heat the meat filling in a microwave safe bowl on high for 2 minutes, or until hot. Remove fries from the oven and place on a platter.  Top with meat filling.  Add garnishes as desired.  Serve.

Farmhouse Scramble

Recently MGG and I were talking about trips our family's had taken when we were young.

One of my stories was about my dad driving us from California to Pawhuska, OK where my grandmother lived. We were good at taking long trips.  We often went camping all over the country every summer so our trips to Oklahoma were exciting.  

I recall that several times we would end up in Ponca City and viewed the bronze Pioneer Woman statue that was on display there.  Looking up at that tall woman and child made me feel the strength of the women that dared to move west, raising families, defending property and honor, while making a home to those she loved.

We would then travel on to Pawhuska to see my grandmother.  Pawhuska is a small town in Indian Territory, of which part of my heritage is from.   I always thought of her home as a sort of farm as she had geese, chickens, ducks, and dogs all around as well as vegetables growing (even though she actually lived in a large property in town).  My grandfather was the town sheriff and I loved visiting him down at the station.  

Grandma and Grandpa fooling around!

But what I remember the most is the breakfasts everyone would gather in the kitchen to make.  I would sit on a stool and watch the black cat clock on the wall with it's eyes and tail moving back and forth (remember those?)  Then the smells of bacon, eggs, and potatoes would hit me and I knew I was in for something special.

She would make something that I've dubbed as "Farmhouse Scramble".  Pretty much everything was all in one dish.  The onions, potatoes and eggs were all mixed together in a scramble. Some toast and sausage on the side...delicious!

It's always fun to reminisce about good times.  It's amazing what little details that you remember, and possibly some amazing food dishes too!

This is my take on grandma's Farmhouse Scramble.  You can add other vegetables if you like, to jazz it up to your family's taste.  It's that easy...but oh so good!

Farmhouse Scramble

Serves 2

3 Tbs olive oil

4 baby red potatoes, diced

¼ onion, diced

Salt & pepper

4 eggs

Splash of milk

2 Tbs cheddar cheese, shredded

Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.

Whisk together the eggs and milk in a medium bowl. Add the eggs to the potatoes and onions.  Cook, gently moving the mixture from side to center with a rubber spatula, scrambling the eggs.  Sprinkle on the cheese and cook until the eggs are set but still moist.  Serve.

Christmas Morning Breakfast Ideas

 

Breakfast Ideas Special Enough for Christmas Morning

Each year we gather around the tree and open presents first thing in the morning.  Since this can usually take a while, I usually wade through the mounds of wrapping paper toward the kitchen to make our Christmas Morning Breakfast around brunch time!

Traditionally I make my Jolly Breakfast Ring every year. (which I have yet to share...it's coming, promise!)  However, sometimes I do like to alternate and make some other quick yet festive dishes.

Here are a few of my favorites:

This is my new favorite pancake!  Holiday Pancakes are a variation of my ever so popular Farmstyle Buttermilk Pancakes with the addition of holiday spices like cinnamon and nutmeg.  Excellent for Christmas morning! (See below for the recipe)

 
This Italian Breakfast Sandwich will be quick and easy to put together in the morning.  A wonderful combination of flavors for an easy breakfast.

 
A pretty presentation and tasty treat for everyone, this Tropical Crescent Ring is very festive.  You can change out the fruit and nuts to fit the holiday...cranberries and pecans anyone?

 
This is a perfect breakfast as it is made in the slow cooker.  Toss the ingredients for my Apple and Granola Breakfast Cobbler in the slow cooker while you open presents.  In know time you'll have a hot and comforting breakfast. 




Rosti, perfect for a crowd.  Scrumptious and hearty this potato and tomato dish rocks!

Holiday Pancakes

Adapted from Aunt Grace’s Farmstyle Buttermilk Pancakes

1 c flour

2 T sugar

1 t baking powder

1/2 t baking soda

½ t cinnamon

¼ t ground nutmeg

1/2 t salt

1 c buttermilk

2 T vegetable oil

1 egg

In a medium bowl, add flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.  Stir to combine.  Make a well in the middle and add the oil.

In another bowl whisk together buttermilk and egg. 

Add to dry ingredients and mix together until just moistened.  Batter will be lumpy.

On a pre-heated cast iron skillet, ladle batter onto skillet for each pancake.  Cook until golden brown and holes begin to appear on top.  Turn on the second side and cook until golden brown.