I went looking for a new sided dish to have with dinner over the weekend and I found one from one of my favorite chefs. I have never had a bad experience with an Ina Garten recipte and this one did not disappoint me. We had all of the ingredients, even the fresh Rosemary that I have had growing in my kitchen for the past two winters. The lemon make this refreshing.
2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
8 large garlic cloves, smashed and peeled
2 large or 4 small branches fresh rosemary
1/2 large lemon, cut in half through the stem and thinly sliced crosswise
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel
Preheat the oven to 375 degrees F.
Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.
I have subscribed to many cooking magazines over the years. I had a long time subscription to Cooking Light. I tried Food and Wine, Southern Living, Food Network Magazine, Paula Deen and Bon Appetit. Each one I found a recipe that has been one that we have come back to again and again. My favorite and the only one I currently subscribe to is Fine Cooking. This magazine was where we found our son’s favorite meal of all time – Prosciutto Wrapped Pork Tenderloin with Lemon and Sage. https://diningwithadinergirl.com/2012/05/09/picky-eaters-favorite-dinner/ . In fact I made it last night because he came home for the weekend from school. The page in the magazine is stained many times over from having near by when I make it. I now refer to my blog post when I make it even though I know most of the steps by heart.
In the last issue there was a Roasted Chicken Dish that looked so good. I thought that we could make it one night after work but after really reading the recipe it was definitely a weekend dinner. So last Sunday night I finally made it. Now for one thing, I haven’t been doing a majority of the cooking lately. I have turned the kitchen over to Eric. And not only did I make dinner, I made a dessert too. (will post that one later – it was delicious!) This turned out great. The aroma was wonderful while it was cooking and the flavor was outstanding. We will definitely make this one again and again. So I had to blog it.
So my blog post have become my way to preserve my favorite recipes. If I am out shopping and know that I am going to make something from it for dinner or dessert, I can easily look up the ingredients. I can share favorite recipes from here and look back and see why we made something and what we thought
1/4 cup olive oil; more as needed 3 medium lemons, washed, ends trimmed, and halved crosswise (about 1 lb.) Kosher salt and freshly ground black pepper 3 tsp. granulated garlic 4 bone-in, skin-on chicken thighs (about 2 lb.) 4 to 5 medium Yukon Gold or red-skin potatoes, each cut into 6 wedges (about 2 lb.) 2 Tbs. honey 2 tsp. finely chopped fresh oregano, plus sprigs for garnish
Position a rack in the center of the oven, and heat the oven to 450°F.
Lightly brush a large foil-lined rimmed baking sheet with oil. Arrange the lemon halves close together flesh side up in the center of the prepared pan. Brush the tops with 2 tsp. of the oil. Roast until just beginning to brown on the edges and the foil under the lemons turns dark brown and syrupy, 25 to 27 minutes.
Turn the lemon halves over with tongs, and rub the flesh over the dark spots on the foil to loosen the caramelized bits (the lemon flesh will turn brown). Transfer to a rimmed plate with any accumulated juices from the pan, and cool completely. Reserve the baking sheet.
Lower the oven temperature to 425°F. When the lemons are cool, squeeze 4 halves (including the pulp) into a large bowl. Add the accumulated juices from the plate (the juice will be thick and syrupy). Whisk in 1-1/2 tsp. salt, 1-1/2 tsp. granulated garlic, 1 tsp. oil, and 1/4 tsp. pepper. Add the chicken to the bowl, and toss to coat. Let sit at room temperature for 30 minutes, tossing occasionally. Put the chicken on the reserved baking sheet in a single layer skin side up. Rub any remaining marinade from the bowl evenly over the chicken.
Add the potatoes to the same bowl with the remaining 3 Tbs. oil, 1-1/2 tsp. granulated garlic, 1 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Spread the potatoes in a single layer on the pan with the chicken.
Roast until an instant-read thermometer registers 165°F in the thickest part of the thighs, and the potatoes are light golden-brown, tossing the potatoes halfway through cooking time, about 40 minutes.
Meanwhile, squeeze the remaining 2 lemon halves, including the pulp, into a small bowl (the juice will be thick and syrupy). Mince the peel of 1 of the remaining lemon halves (discard the other), and add to the bowl along with the honey and oregano, mixing well to combine. Brush the lemon-honey glaze evenly onto the chicken thighs. Return to the oven for 5 minutes. Transfer the chicken to a plate, and tent with foil.
Turn the broiler to high, and broil until the potatoes are golden, turning the pan halfway through broiling time, 2 to 3 minutes more. Arrange the chicken and potatoes on a large platter, garnish with oregano sprigs, and serve.
When we were in Hawaii back in May we would eat almost all of our breakfast in the villa we were staying in and then have dinner off the hotel property. Most of our lunches were at one of the two hotel pool bars. Pailolo was next door at the sister resort to ours. Pailolo is a Sports Bar next to one of the pools on the resort and overlooks the ocean. The menu was pretty extensive that was served out of a themed food truck next to the bar.
Chicken tenders, fish tacos, salads, hot dogs, burgers and of course Maui Brewing Company Bikini Blond. These were some of the options on the menu. But the biggest draw for us was their special tater tots – Hurricane Tots! It’s tater tots with a sweet soy glaze,, furikake and green onions.
I haven’t figured out the complete recipe yet but found this recipe for Crazy Tots.
16 oz frozen tater tots
3/4 cup shredded cheddar cheese
6 strips bacon, fried and chopped
3 scallions, chopped
1/4 cup ranch dressing
Cook the tater tots on a baking sheet according to package directions.
Once the tots are cooked, sprinkle cheddar and chopped bacon evenly over the top and bake for another 3 to 5 minutes, until the cheese is fully melted.
Immediately remove from the oven and sprinkle on the scallions and drizzle the Ranch all over the top.
Serve right away, straight out of the sheet pan because it’s just delicious!
Now I am on a quest to recreate the Hurricane Tots! Maybe that requires another trip to Maui.
With the official start of winter in just a couple of days our dinner thought turn to something hearty. What is more hearty and comforting than beef stew.
This is a pretty easy recipe hubby threw together last Saturday. Who can resist a dinner with almost all your food groups in one dish. Give this a try this week as we ramp up to Christmas.
Crock Pot Beef Stew
1-1/2lbs stew meat, cut into bite sized pieces 1lb white potatoes (about 1 large potato,) peeled then chopped 8oz whole mushrooms, cut into quarters or sixths if large 2 carrots, chopped 2 ribs celery, chopped 1 onion, chopped 3 cloves garlic, minced 3 Tablespoons tomato paste 1 Tablespoon gluten-free Worcestershire sauce (I like Lea & Perrins) 1 teaspoon salt 3/4 teaspoon dried thyme 1/2 teaspoon pepper 1/2 teaspoon dried rosemary 1 bay leaf 32oz gluten-free beef broth 1/4 cup gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour) 1/2 cup frozen peas
Directions Add ingredients from stew meat to beef broth into a 6-quart crock pot then cover and cook on low for 6-8 hours, or until meat is tender (mine took 6 but it will depend on how big your stew meat is cut.) I added everything to the crock pot the night before then popped into the crock pot base in the morning and turned it on. Add flour to a bowl then add a ladleful of cooking liquid and whisk until smooth. Pour back into crock pot then stir well to combine and cook on high for 30-45 more minutes, or until broth has thickened (Note: broth will continue to thicken while cooling.) Add peas then let sit until heated through, 5 minutes, before serving.
Our first dinner club dinner many years ago I made my favorite Marinated Prime Rib. I think that dinner was one of our best ones. The recipe is from a clipping I found in Better Homes and Gardens and has always been very easy to make and now a holiday standard.
This past weekend, being the New Years Holiday, we had our daughters boyfriend visiting. We all went out to dinner at a local steak house for New Years Eve. The kids went to a party after, while Hubby and I stayed awake until 12:03 a.m. Just in time to watch the ball drop and then turn out the lights and head to bed.
For our New Years Day dinner I decided I wanted to make prime rib with a hash brown casserole out of my recipe archieves. Our daughter topped this off with saute’d asparagus and cherry tomatoes. It was a wonderful dinner to end the holiday week.
So Happy News Year and get cooking!
Marinated Prime Rib
3/4 cup dry red wine 1/2 cup chopped onion 1/4 cup water 1/4 cup lemon juice 1 tablespoon Worcestershire sauce 1 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried marjoram, crushed 1/4 teaspoon garlic salt 1 4 pound beef rib roast
For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.
Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.
Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.
Hash Brown Casserole
1 cup thinly sliced green onions
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons stick butter, melted
1/4 teaspoon pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
1 (16-ounce) carton lowfree sour cream
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.
I am sure that it is no surprise to people who know me that I have always been a picky eater. No, I don’t like sandwiches, condiments, etc. Lunch to me is a hot lunch or now a good yogurt and granola bar to hold me over. It took me a while to warm up to summer salads because I really am not a mayo fan. So when I saw this recipe that has no mayo I gave it a try and loved it. It is very easy to make and taste great warm and cold too. Give this a try!
3 lbs small red potatoes , scrubbed and rinsed and diced into small even size chunks (about 1-inch) 1 1/2 Tbsp salt , divided 1/2 cup olive oil (I prefer 1/4 cup extra-virgin 1/4 cup regular) 2 Tbsp red wine vinegar 1 1/2 Tbsp fresh lemon juice 1 Tbsp dijon mustard 3 cloves garlic , minced (1 Tbsp) 1/2 tsp freshly ground black pepper 1/3 cup finely chopped fresh parsley (from about 1/2 cup cup packed leaves with some stem) 2 1/2 Tbsp chopped fresh chives* 1 Tbsp finely chopped fresh thyme
Place potatoes in a large pot. Cover potatoes with water (water level should come about an inch or two above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat. Once it reaches a boil reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 – 15 minutes (they should pierce easily with a knife, but you also don’t want them really tender/mushy). Drain potatoes and let cool slightly, about 10 minutes (cooling is recommend so they don’t fall apart while tossing. If you want to serve them hot then plate individual servings of potatoes and spoon dressing over each serving rather then tossing everything together).
While potatoes are cooking prepare the dressing – in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with remaining 1 1/2 tsp salt, or to taste. Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled.
I just started to get Cooking Light again and found this great recipe. Very easy to make but best at room temperature, even with the heat wave we have now.
1/4 cup extra-virgin olive oil 3 tablespoons white wine vinegar 2 tablespoons grainy mustard 3/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1 1/4 pounds multicolored fingerling potatoes, halved 1/2 cup thinly sliced red onion 2 tablespoons finely chopped fresh chives
Combine first 5 ingredients in a large bowl. Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss.