Best of 2012

Cheesy Garlic Herb Bread

As the year comes to a close I thought it would be fun to review the top 16 food items (10 is such an over used number don't you think?) viewed by you.  It was one tasty year.  I'm looking forward to sharing more flavors and dishes with you next year.  Here's to a tastier 2013!

The most popular dish by far is the one pictured above.  The Cheesy Garlic Herb Bread.  Enough said!

Chicken Pot Pie Pockets

major comfort food

Sue's Famous Loaded Baked Potato Salad

awesome!

Cashew Chicken

oh yum!

Roasted Parmesan Summer Squash

perfect

 Chicken Saltimboca

delishhh!

Grilled Chicken Cordon Bleu

Divine...

Creamy No Roux Stovetop Macaroni and Cheese

hello!

Thanksgiving in August : Tomato Dressing

need I say more?

Pineapple Grilled Pork Tenderloin

wow...so good

Cowboy Salad

so darn good!

Mini Cinnamon Rolls

want some now...

Cajun Chicken Pasta

a taste of Louisiana

Teriyaki London Broil

heaven...

Quinoa Salad with Dried Cranberries and Pecans

tasty!

Baked Chicken with Cherry Tomatoes, Herbs & Lemon

simple and excellent!

I hope you enjoyed some of these dishes!  I think I just reminded myself to make a couple of these next week!

Cheers to 2012...a sweet adieu!

Potato Coins

What do we know about side dishes?

One thing is for sure, we serve lots of them with the holiday feast!  I think Thanksgiving is a prime example of having so many different side dishes to accompany one main entree.  For Christmas I don't go quite that far but I do serve a variety.

Today's recipe is a simple roasted potato side dish.  Perfect as your starch with your meal.  What is unique about this dish is the cut of the potato.  Using a small round white potatoes and cutting them into rounds turns this dish into something fun.  I call them coins!  They kinda look like gold coins when roasted all nice and brown don't you think?  They are cute, and fun to eat.  Plus they taste great as well!

If you are roasting vegetables for your holiday meal throw some of these in as well.  The kids will love the "coins" as well!

Potato Coins
serves 4

1 lb of small white potatoes
olive oil
salt & pepper
garlic powder

1 T thyme, chopped

Preheat oven to 450 degrees.

Cut potatoes into 1/3" rounds, leaving the skin on.  Place on a baking sheet.  Drizzle with olive oil and toss to coat.  Season with salt, pepper, and garlic powder to taste.  Sprinkle with chopped thyme.  Spread out potatoes on the baking sheet in a single layer.  Cook for about 20 minutes, turning potatoes over half way through the cooking time.  Remove when golden brown and serve.

Grilled Vegetables vs. Roasted Vegetables

Lovin' the veggies!

The best way to eat them?  Seasonally.  If you eat what's in season your vegetables will be at their peak flavor, providing you with the best tasting dishes.  During the summer my favorite way to cook them is grilling.  We were grilling veggies all summer long, inside on the grill pan, and outdoors on the BBQ.  Some of my favorite summer veggies that repeatedly showed up in my house were:  Eggplant, Yellow Summer Squash, Zucchini, Asparagus, Cherry Tomatoes, and Corn.

During the fall months and into the holidays I love to roast my veggies.  I love how roasting caramelizes them and brings that sweet wonderful flavor you can't find in other methods of cooking.  Some of my favorites are:  Acorn Squash, Beets, Yams, Sweet Potatoes, Bell Peppers, Celery Root, and Pumpkin. 

Let's talk about grilling.
Grilling is cooking over a direct heat source such as a fire or gas grill.  Grilling brings out vegetables natural sugars while infusing a smokiness   A key to grilling vegetables is to cook them briefly and simply on a hot indoor, or outdoor grill. 

 - Oil your vegetables for added flavor and to prevent sticking

 - A small grill pan or basket works well in grilling smaller vegetables that may fall through the rack.

 - Cook over medium-high to high heat for about 5-6 minutes per side, looking for some charred surfaces.

 - Good with a sprinkle of herbs or a citrus splash.  A light vinaigrette or sauces are also a good choice as a topping.

Here are some of my grilled summer veggies:

Let's talk about roasting.
Roasting is a dry-heat oven cooking method, using an open pan.  You can roast many items such as meat, fish, fruits and vegetables.  Roasting takes little prep work and once it is in the oven, it does all the work for you!  The high heat used in roasting allows the food sugars to form on the surface or carmelizing, and gives you that sweet flavor and brown crust, while the inside stays tender. 

 - Cook at a high temperature, usually 450 degrees, for 20-25 minutes or until golden brown. You can toss or turn half way through the cooking cycle.

 - Vegetables are usually coated with  a little olive oil or melted butter to promote browning and keep them from drying out.  Season with salt & pepper or your favorite herb mixture for added flavors.

 - Use a roasting pan that is just large enough so that the vegetables are all lying flat and there is some space in-between.  Overcrowding will result in steaming instead.

Here are a combination of roasted yams, sweet potato, and pumpkin:

 

Kitchen tip #1:  Make sure to cut your vegetables in uniform sizes so that the food cooks evenly, and at the same rate.  Smaller pieces tend to cook best as they reduce the roasting time and allow for a deeper carmelization.

Kitchen tip #2:  when roasting pumpkin choose a small pumpkin which are sweeter and lend better to cooking.  Varieties to look out for are Sugar Pie, Baby Bear, or Cheese pumpkins.  The large ones don't cook very well.

Make sure to eat your veggies!!!



Spicy Oven Baked Steak Fries

I love me some fries...

But dang it, they are fried...you know in oil! 

Now in this day and age you can't go around eatin' french fries all the time.
And I LOVE me some fries!

So I discovered oven fries a couple of years back, and tricked myself out into thinking..."they are just like french fries".  And you know what?  They really are....maybe not a crispy, but every bit as tasty and a lot healthier. 

And I LOVE me some fries!

So here's a different version, a spicy steak fry.  I mean these babies have KICK!  You can certainly reduce the heat if you feel the need, but they are slammin!

These are really easy to make using nice russet potatoes.  I like those best for my oven fries.

Let's make some Spicy Oven Baked Steak Fries.

So you'll want to wash and peel them.  Then slice the potato in half lengthwise, and cut each half in half again so you have planks.  You'll have about 4 plank or more per potato.  Lay each plank down flat and slice in to medium or large sized steak fries.

Once you've done that you just need to drizzle with a nice olive oil, then sprinkle on the spices.  I used, salt, cracked black pepper, cumin, and red pepper flakes.

Lay them out flat on a large baking sheet.  Bake them in a 450 degree preheated oven for about 15 min.  Then turn them over to brown on the other side and cook for another 10 min. 

All done!  Spicy Oven Baked Steak Fries....Smokin"!

Spicy Oven Baked Steak Fries

serves 4

2 large russet potatoes
olive oil for drizzling
1/4 t salt
1/4 t pepper
1/2 t cumin
1/4 to 1/2 t red pepper flakes

Preheat oven to 450 degrees.  Wash and peel potatoes.  Slice potatoes in half and then in to planks.  Slice each plank in to medium or large steak fry wedges. 

Drizzle olive oil over potatoes.  Sprinkle with all seasoning, tossing to cover.  Place potatoes flat on a large baking pan.  Cook for 15 min.  Take out and turn over to brown the other side.  Return to oven and bake another 10 min. or until golden brown.  Serve warm.

Sunday Supper: Spiced Roasted Chicken and Vegetables

What does Sunday Supper mean to you?

A time to slow down on Sunday before going back to the work week?  A time to make suppers that take a little longer to make?  A time for you family and friends to gather around the table to enjoy a wonderful meal, laughter, and good conversation?

They mean all those things.

Fall brings Sunday Suppers to mind.  I guess because it's time to turn the oven on again.  To cook low and slow, for roasting, braising, slow cooking. 

So I bring to you a new seres of posts especially tapered to enjoying the Sunday Supper.

First up:  Roasting

Roasting is a cooking method that uses dry heat such as your oven and is a slower method of cooking that browns the meat through carmelization. It's suited to larger cuts of meat as well as vegetables. In the oven the hot air circulates cooking all sides evenly producing tender juicy meats.

So let's make a spicy hearty meal.  Spiced Roasted Chicken and Vegetables.

This is a satisfying dish with the flavors of Morocco and India.  It will warm you with the depth of cinnamon and paprika.  It's really delicious, and I hope you enjoy it!


First make your spice rub by mixing together the paprika and cinnamon.

Cut up your vegetables.  A rough chop will do.  Place the vegetables on a rimmed cookie sheet and drizzle with olive oil.  Season with salt and pepper.

Rub your chicken with the spice rub and place it on the pan with the vegetables. 

That's it.  Now let the oven do it's magic.  Place in a preheated 450 degree oven and cook for about 40 minutes until the chicken is done (juices run clear) and browned.

Transfer to a platter and enjoy with family and friends!

Hope you will try this for your next Sunday Supper.

Spice Roasted Chicken and Vegetables

serve 4

1 tsp ground cinnamon

2 tsp paprika

1  red onions, cut into 1/2-in. wedges

1  1 lb carrots, cut into sticks

1  1 lb red and yellow new potatoes, cut in ½ or quarters

2 Tbsp olive oil

salt and pepper

4 bone-in chicken breasts

Directions:

Preheat oven to 450 degrees.  Mix cinnamon and paprika in a small bowl.

Cut vegetables.  Place on a large rimmed cookie sheet and drizzle with olive oil.  Season with salt and pepper.

Rub chicken with spice rub.  Place chicken on the pan with the vegetables.

Cook for 40 minutes until chicken is done and browned.  Transfer to a platter and serve.

Roasting 101: Chicken Breasts

Yum

Roasting is a cooking method that uses dry heat such as your oven and is a slower method of cooking that browns the meat through carmelization.  It's suited to larger cuts of meat as well as vegetables.  In the oven the hot air circulates cooking all sides evenly producing tender juicy meats. 

Roasting bone-in chicken breasts is an easy way to get dinner on the table with little fuss.  It's also a good way to cook chicken to use in another dish such as chicken salad, enchiladas, salads etc.

This technique is so simple to master and produces great results.  I use this method all the time and I just love the chicken cooked this way!

Here's my take on roasting bone-in, skin on, chicken breasts. 

On a foil lined baking sheet place your chicken breasts.  Salt and pepper the breasts and drizzle some good extra virgin olive oil over the top of each breast.  That's it!  This is chicken at it's purest.  You really don't need fancy herbs to arrive at great flavor, but you can if you want.  The olive oil gives this really good flavor.

Place chicken in a pre-heated oven at 350 degrees, and cook for about 30-40 minutes depending on the size of the breasts. 

See how the olive oil turns the skin nice and brown and crispy?

The chicken is done when the juices run clear or the internal temp reaches 160 degrees.

See how juicy this is?? Wow, this is good stuff!
A little mashed potatoes, a green vegetable and dinner is served!  What's your favorite side dish to go with chicken?

Enjoy!




Roasted Chicken Breasts

1 bone-in skin on chicken breast per person
Extra virgin Olive oil
Salt
Pepper

Preheat oven to 350 degrees.

Put chicken on a foil lined baking sheet.  Sprinkle with salt and pepper.  Drizzle olive oil over the breasts.

Place in oven and cook for 30-40 min.  Chicken is done when juice run clear and internal temp reaches 160 degrees.  Outside should be brown and crispy.

Italian Roasted Fries

I love, love, love French Fries!   I have to say that they are one of my favorite foods...so much that I'd be completely satisfied to eat the fries and leave the hamburger.  Is that bad?

Growing up mom always made homemade french fries.  You know, the kind from real potatoes and deep fried in a pan...none of those frozen fries which were not very good back then.

But in my attempt to eat healthier I had to devise a way to lighten up the french fries and still get the same result.  Roasting is a great technique that creates a nicely crispy on the outside frie, pretty brown, and they look like french fries!  Honestly, I love these just as well as the original fried version.  As a matter of fact I only make these type of fries cause they are easy, tasty, and much healthier!  Oh yea, and tasty..did I say that already?

This version jazzes up the fries a little with some Italian flavorings.  Let me know how you like them!  

Here's how to make 'em.

You will need:  russet potatoes, olive oil, garlic powder, and Italian seasoning.

Peel potatoes and cut lengthwise in to planks.  Cut each plank in to long fries (sticks).

Place fries on a baking sheet in a bundle and drizzle with olive oil.  You will want a light coating so don't overdo the olive oil!  About a couple of tablespoons at most. Toss the fries in the oil to coat.

Spread the fries out evenly on the sheet so they are not touching.  Sprinkle with garlic powder to taste.

Sprinkle with Italian seasoning to taste.

Bake in a preheated oven at high heat - 450 degrees so they roast up really nice.  Bake for 15 min.

Take the pan out and turn each of the fries over ( I know this is a little bit of a pain...) and return to the oven.

This browns the other side.  Bake for another 10-15 min. until nicely browned all over and potatoes are done.

My these look good!

Italian Roasted Fries

Serves 4

Ingredients:

2 large russet potatoes

Olive oil

Garlic powder

Italian seasoning

Directions:

Preheat oven to 450 degrees.

Peel potatoes, cut into planks lengthwise.  Cut each plan into 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.

Sprinkle with Italian seasoning mix.

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.

Mom’s Famous Pot Roast

Here's a short recipe for Mom's pot roast.   She made this meal all my life and it is still a family favorite!  Such comfort food.  You know how every family has that dish that says "home", well this is that dish! 

I have very happy memories of making and eating this dish.  You can certainly change up the vegetables as you like, anything goes as this is a basic recipe.  Hope you enjoy it as much as my family always has!

Mom’s Famous Pot Roast

Ingredients:

3 lb Chuck Roast

2 T. Canola Oil

1/3 c. Flour

Salt and pepper

3 T. Kitchen Bouquet

1 Medium Onion, cut in to large chunks

4 Carrots, sliced in half and cut in to thirds

5-6 Russet potatoes, peeled and cut in to halves or quarters

Directions:

Salt and pepper roast.  Dredge in flour.  In a hot large skillet heat oil.  Place seasoned and floured roast in skillet and cook each side 2-3 minutes, until brown.  Turn it on its sides to brown that as well.

Place browned roast in a dutch oven or roasting pan.  Add water to the pan so that it comes up to about half the height of the roast.  Add onion along the side of the roast.

Cover and cook in a 350 degree preheated oven for about 1 ½ hours.

Meanwhile, peel carrots and potatoes.  Cut in pieces.  Add to around the roast getting the vegetables down in the broth.  Continue to cook about 1 hour, or until meet is very tender. 

Serve with pan gravy.  You can also add flour or make a slurry, which is cornstarch stirred into a small amount of cold water, then whisked into the simmering sauce, to thicken the gravy if desired.

Herb Rubbed Flank Steak

Growing up a meat and potatoes girl, I LOVE steak. 

This is a dandy recipe for flank steak that you mix up a pretty herb rub and roast it in the oven.
How easy is that?

Here's how to make it: 

(Sorry about the lack of pics on this one...I got so excited over the food I forgot to take the different steps, but you'll see...it's easy I promise!)

You'll need a flank steak, beef broth, red wine, herbs such as oregano, thyme, parsley, garlic powder, olive oil and lemon zest.  Oh, and a heavy cast iron (or any oven safe) skillet.

Mix oregano, thyme, parsley, garlic powder, olive oil, and lemon zest in a small bowl and set aside. (I used fresh minced garlic in this one, cause that's what I had..)  (either is fine)

Season your steak with salt and pepper.  Add steak to a hot skillet on the stove over medium high heat and sear for about 2 min on each side.  Add the wine and beef broth and cook for about 1 min.

Using a brush, rub the herb mixture over the top of the steak.  Smother it will all of the mixture.

Put it in the oven, preheated to 400 degrees for about 10-15 min for rate to medium rare.  Take it out and let it rest. 

You want to cut this steak against the grain like this.

Serve with the pan sauce if you would like!!!  So Yummy!

Herb Rubbed Flank Steak



Serves:  4 - 6

Ingredients:

1 t dried thyme
1 t dried oregano
1 t dried parsley
¼ t lemon zest
1 t garlic powder or 1 clove of fresh minced garlic.
2 t olive oil

Salt and pepper to taste
1.5 lb flank steak
1/4 cup red wine
1/4 cup beef broth

Directions:

Preheat oven to 400 degrees.

Mix thyme, oregano, parsley, zest, garlic powder, and olive oil in a small bowl and set aside.

Sprinkle salt and pepper over steak. Add steak to a large heavy ovenproof skillet. Cook 2 minutes on each side until browned. Add wine and broth; cook 1 minute. Spread herb mixture over steak with a brush.

Place in oven and cook for 10-15 minutes or until desired degree of doneness. Let stand 10 minutes before cutting. Cut steak diagonally across the grain into thin slices. Serve with pan sauce.