rosemary potatoes

I love the taste of fresh rosemary and decided to use some from my garden for these potatoes.  They were delicious.  If you have fresh parsley from the garden as well, that would also compliment the taste of this dish.

To make these potatoes, I used my electric skillet, but they can also be prepared on the stovetop.  I used seven small red potatoes, olive oil, black pepper, about 2 tablespoons fresh rosemary, crushed garlic, and some chopped prosciutto.

First, I parboiled the potatoes for about 20 minutes.  I chilled the potatoes earlier in the day and then diced the potatoes.  Then, I browned the chopped prosciutto in the skillet with a tablespoon of oil and the flavors.  Then, I added the potatoes.

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I cooked them until they lightly browned, and then added some diced red pepper, grated Parmesan to taste and some fresh or dried parsley to taste.

These potatoes could be used to accompany eggs for breakfast or any meat or fish dish for dinner.  Excellent taste and flavor.

 

Herb Potatoes

Try this easy way to make a small serving of red potatoes which are full of flavor and quite tasty.  No one will have to be committed to eating a large potato, and they look very nice side by side in a chafing dish for serving with a buffet.

I used small red potatoes, but any small size fingerling potato would work as well for this recipe.  The key to the recipe is slicing the potatoes in half and roasting for 30-35 minutes cut side down.

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I set my oven to 425 degrees and just sprinkled the potatoes with a dash of sea salt.  After roasting, I mixed 1/2 cup grated Parmesan cheese with 2 tablespoons softened margarine and a mixture of oregano, parsley, thyme, salt and pepper.  Any green herb mixture will do to liven up the potatoes.

Finish the dish by broiling for one minute.

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Organizing the kitchen

IMG_1658 Every day, I try to improve my process in the kitchen.  I firmly believe that having an organized kitchen helps me to enjoy all my cooking and baking tasks.  One of the best ways I find to keep frequently used seasonings at hand, is by having them gathered on a single dish.  I have a variety of peppers and a couple of salts.

Plus, I recently added a stainless steel flask that holds a dried spice mixture.  I like the look of stainless steel, and liked that this was a thin container that would fit on my small white dish.  I really don’t want to expand the size of this dish to take up too much counter space.

So, when I was asked to review this 6 ounce flask, my first response was “no.”  I really don’t drink whiskey and would probably never use a hidden pocket flask.  But, I decided that I could use this flask every day for spices and seasonings.  So far, it has been holding a spice blend that I use on chicken and fish.

This flask could also be used to house oil and vinegar when going on a picnic.  It is solid, air tight, and does not leak.  It could even hold chocolate syrup when traveling to a pot luck ice cream social. It could hold loose leaf tea.  I am all about using nice containers.  I am not the person to put a plastic bottle of ketchup or mustard on the table.  So, when going to a party, this might be the answer to transport some of those other types of ingredients in a nice way. Just an idea.

For more information on this flask, please follow this link:

http://www.amazon.com/gp/product/B00QSTZ30Y/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

herb roasted bone-in chicken breasts

There are those nights when roasting a whole chicken is not desired.  It is still possible to have that great herb roasted chicken taste in a shorter time frame.  I often choose to roast bone-in chicken breasts with the same seasonings and herbs that would be used for a whole chicken.

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I do use a ceramic pan with a small roasting rack. I add 1 1/2 cups of chicken broth with 1/2 cup white wine to the bottom of the pan.  I drizzle a bit of olive oil over the chicken breasts, and season with salt, pepper and parsley flakes to taste.  I also use thyme and rosemary from my garden, for this recipe, as it really adds a depth of flavor to the chicken. Dried herbs would be just as good. The rack and liquid keep the chicken breasts very moist.

I don’t think my technique is unusual or special, but I wanted to include this recipe on the blog as it is so tasty.  I roast the chicken uncovered at 425 degrees for about 45 minutes or more, until done.  Check with a meat thermometer to make certain.

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We enjoyed this recipe last week with a side salad.  Delicious.

 

 

roasted shrimp with basil butter parmesan

shrimp is a great “go-to” protein for summertime meals.  it is lighter than most proteins and cooks very quickly. usually, a goal of a summer dish is to limit cook time in the kitchen, reducing heat generated by the stovetop or oven.

these shrimp roast in 12 minutes in the oven and are delicious served with crusty bread, rice, or any other starch.  the fresh herbs make them especially delicious.  any white wine or beer could be used, with the wine or beer being the key to the layer of flavor in the shrimp.  serve this recipe to your guests and they will think you are a master chef.

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to prepare the shrimp:

gather these ingredients:  1/2 stick butter or margarine, white wine or beer, white onion, 1-2 lemons  chopped basil and parsley, salt and pepper to taste, and grated fresh parmesan.

using a ceramic baking dish, clean the shrimp and place in the dish.  slice white onion and lemon.  place in the dish.  add butter, wine or beer to cover the bottom of the dish, and seasonings. other suggestions for seasonings could include: Worcestershire sauce, garlic, bay leaves, seafood seasoning, rosemary leaves, or thyme.

in a preheated oven to 350 degrees, place the dish and bake for 12 minutes or longer depending on the size of shrimp. serve with grated parmesan cheese, after removing the lemon slices.

 

citrus dill roasted carrots

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coastal living magazine offers a nice variety of dinner in a breeze recipes, for those meals to enjoy while vacationing.  i find their recipes very clean and fresh, offering a nice mix of easy preparation techniques using lots of fresh vegetables, fish and lighter fare.

this citrus herbal roasted carrot recipe was very good and a nice option from other ways i often prepare carrots for dinner. it uses fresh orange juice and fresh or dried dill.  it is both easy and quick.  i certainly will prepare these carrots again. the hint of orange juice is very light and does not overpower the carrots.  i think it would be nice to add some zest of orange as well for presentation and added flavor.

to make the roasted carrots: i used a ceramic baking dish and preheated the oven to 375 degrees.  drizzle the dish with about one tablespoon of olive oil and add 5 tablespoons of fresh orange juice.  arrange the cleaned carrots in the dish, and sprinkle with dill.  another option would be to use tarragon for another distinct flavor.

bake for 20 to 30 minutes until fork tender.  season with fine sea salt if desired.  serve and enjoy.  this is a nice side dish for any chicken or fish entrée.

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Rosemary French Onion Soup

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on a cold winter’s night, there is nothing better than serving soup.  i have found so many wonderful soup recipes which are not only easy to make– but so delicious.  soup is a comfort food.  but, it doesn’t have to be high in calories or lack flavor.  this is a new recipe that i found in Better Homes and Gardens magazine, February 2014 issue.

it was featured in their dinner under a dollar column, and from start to finish it took only thirty minutes to make.  i would say this is a great recipe and one that could be paired with a sandwich or side salad to really round out the meal.

i used beef stock, which keeps the sodium content lower than using any type of canned soup on the market.  fresh rosemary would be best, but i used dried, since that is what i had in my pantry.

here is the recipe:  gather these ingredients:  2 cups of thinly sliced yellow onions, 1 tablespoon flour, fresh rosemary, ground black pepper, kosher salt, 2 tablespoons margarine, 4 cups beef stock, 1 tablespoon balsamic vinegar.

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slice onions and place in a plastic bag with flour, rosemary, salt and pepper to taste.  shake to coat.

melt margarine in soup pot on the stove top on medium heat.  add onions.  cover and cook for about 15 minutes to soften but not brown.  remove the lid and increase the heat for about 3 minutes to slightly brown the onions.  add in broth and vinegar.  boil and simmer.  the soup should be done in about 5-8 minutes.   i stirred the soup during all of these steps to make sure the ingredients were well blended and the onions were the perfect texture and not too brown.

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this recipe will make four generous servings of soup.