Oven Roasted Potatoes

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Oven Roasted Potatoes

Makes about 4 Servings

 

28oz chunk potatoes, about 4 medium or 3 1/2 cups

3 tablespoons butter, melted

1/2 tablespoon thyme

1/2 tablespoon lemon pepper

1/2 teaspoon each of salt and pepper

2 cloves garlic, minced

 

Preheat oven to 450 degrees

In a bowl large enough to toss potatoes, add melted butter, thyme, lemon pepper, salt and pepper

Toss until well coated

Spread a single layer in greased 2 quart casserole pan

Place in preheated oven

Bake for 12 minutes

Using a flat spatula, scrape and flip potatoes

Bake another 12 minutes

Scrape and flip potatoes, mix in minced garlic

Bake another 12 minutes

 

Enjoy!

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Hard Boiled Eggs

065

Hard Boiled Eggs

 

Place eggs in a pan of cold water

Bring to a hard boil

Cover and remove from heat

Set sit for 15 minutes

Place eggs in an ice bath

Remove each egg and crack shell all around

Place back in ice bath for 10 minutes

Gently peel each egg and rinse with cold water

 

I have found that older, not expired, eggs work best when making hard boiled eggs.  They are easier to peel.

 

Eggs are now ready to enjoy in your favorite dish.

Creamed Eggs

Egg Salad

Cobb Salad

Deviled Eggs

Little Chicks

Jarred Cranberry BBQ Sauce

052

Cranberry BBQ Sauce

1 Tablespoon olive oil (for sautéing onions)
2 cups diced onion
2 cups tomato sauce, OR 1 qt drained whole tomatoes, pureed.
1 cup orange juice
1 1/3 cup brown sugar
2 Tablespoons dry mustard
1 teaspoon Kosher salt
1 teaspoon pepper
1/2 teaspoon garlic powder
2 Tablespoons Worcestershire sauce
1/2 cup white vinegar
8 cups cranberry sauce

 

In a pot, sauté the onions in olive oil

Add tomato sauce or tomato puree, brown sugar, orange juice, mustard powder, kosher salt, pepper, garlic powder, Worcestershire sauce and vinegar.

Simmer 3-5 minutes

Stir in the cranberry sauce to the onion and tomato mixture

Pour sauce into Vitamix, blender or using a hand blender; puree the sauce to desired consistency

Return to pot and bring to a boil

Reduce heat and simmer a few minutes before adding to jars

 

Ladle hot sauce into pint jars, leaving 1/4 inch headspace

Remove excess air in jar and fill again to maintain headspace

Wipe rim, apply lid and ring

Process in boiling water canner for 20 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

Crescent Cheese Dogs

143

Crescent Cheese Dogs

 

8 hot dogs

4 slices of cheese

1 can crescents

 

Preheat oven to 375 degrees

Separate dough into triangles

Fold cheese slice in half making 2 triangles

Lay out a crescent, you may need to pat it out to make it a bit wider

Lay one cheese triangle on crescent, top with hot dog

Starting at widest end, roll up hot dog and cheese

Place wrapped hot dog on prepared baking sheet

Repeat with remaining crescents, cheese and hot dogs

Bake 12-15 minutes or until golden brown

Enjoy!

Au Gratin Potatoes

041

Au Gratin Potatoes

Serves 4

 

5 cups of potatoes, sliced into 1/4 inch slices

1/2 teaspoon each of Garlic powder, Salt and pepper

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

2 cups milk

1 1/2 cups shredded cheddar cheese

 

Preheat oven to 400 degrees

Grease a 1 quart casserole dish

In a medium-size saucepan, melt butter over medium heat

Mix in the flour and salt, and stir constantly with a whisk for one minute

Stir in milk

Cook until mixture has thickened

Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds

 

Layer 1/2 of the potatoes into bottom of the prepared casserole dish

Pour a layer of cheese over potatoes, add the remaining potatoes

Season with garlic powder, salt and pepper

Pour remainder of cheese over the potatoes, and cover the dish with greased foil

Greased foil will keep the cheese and potatoes from sticking to it

Bake 1 1/2 hours in the preheated oven

Spinach Chicken Parmesan

042

Spinach Chicken Parmesan

 

4 skinless, boneless chicken breasts, pounded flat to a uniform thickness

1/2 cup grated Parmesan cheese

2 tablespoons bread crumbs

1/2 teaspoon Italian seasoning

Salt and Pepper

2 tablespoons butter

1/2 cup chopped onion

2 cloves garlic, minced

2 cups fresh spinach

1 tablespoon all-purpose flour

1/2 cup milk

2 tablespoons chopped pimento peppers, or 1/3 cup roasted red peppers

 

Preheat oven to 350 degrees

In a small bowl combine cheese, bread crumbs and seasoning

Lightly coat chicken pieces in cheese mixture

Set remaining cheese mixture aside

Arrange coated chicken pieces in an 8x8x2 inch baking dish

In a small saucepan, sauté onion and garlic in butter until tender

Add spinach and sauté for a couple minutes

Stir in flour, and then add milk all at once

Simmer, stirring, until bubbly

Stir in pimiento or roasted red peppers and mix together

Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture

Bake lightly covered with foil for 30 to 35 minutes or until tender and chicken juices run clear

Broccoli with Rigatoni

077

Broccoli with Rigatoni

Serves 4

 

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, minced

1/2 pound fresh broccoli florets

3/4 cup vegetable broth

2 tablespoons chopped fresh basil

1/2 pound (1/2 box) rigatoni pasta

1/2 teaspoon each Italian Seasoning, Onion Powder, Garlic Powder

Salt and Pepper to taste

1/2 cup grated Parmesan cheese

 

Cook pasta according to package directions. Drain.

In large skillet heat oil and butter

Sautee broccoli with Italian seasoning, onion powder, garlic powder, salt and pepper about 2-3 minutes

Add garlic and broth

Cover and simmer until broccoli is tender

Toss the broccoli mixture with the basil and cooked pasta

Remove from heat

Mix in grated Parmesan cheese and serve