Roasted potatoes are one of my favorite sides and they go great with breakfast, lunch or dinner. This recipe is very basic, so you can use any kind of potato you have on hand (white, Idaho, yukon gold, red skin, sweet potato and yams). Feel free to switch up flavors to match your tastes, budget or whatever you have in the kitchen. I like roasted potatoes with roasted, grilled or baked meats like chicken, steak, fish and pork chops. You can also serve these on the side of some eggs and bacon or create a chilled roasted potato salad with the leftovers.
Now Let's Get Cooking!
Herb Roasted Potatoes
5 C Potatoes, diced
2 tsp. Salt
2 tsp. Butter
2 tsp. Olive Oil
2 tsp. Dried Herbs - Italian Herbs or French Herbs aka Herbs D' Province
1/3 C Fresh Parsley
1/2 tsp. Salt and Pepper
1. Pre heat your oven to 450 F. Place the potatoes and salt into a medium pot then cover with water by one inch. The high heat is going to crisp up the potatoes quickly without drying them out too much and the salt in the water will help to season the potatoes on the inside.
2. Place the pot over medium/high heat and bring to a boil. Once it boils, cook for 7 minutes and then drain very well. Starting out with cold water and then bringing to a boil will help the diced potatoes cook evenly. Boiling before baking will help to make the potatoes fluffy when you eat them. Draining the potatoes well will keep then from getting mushy and help them to brown evenly.
3. Place the potatoes and the rest of the ingredients into a bowl and toss to coat well.
4. Place the potatoes on a parchment paper lined baking sheet and bake for 25 minutes. Turn the potatoes and continue to cook for 20 minute or until crispy and golden brown. The parchment paper is used to create non stick surface on your baking sheet, it is also biodegradable. It is a little more expense that aluminum foil, but is a great tool to use for everyday cooking.
Hard boiled eggs are a great way to get your protein fix for breakfast, lunch, dinner or a snack. The method for cooking the eggs is very simple and can be done in no time at all. I like to boil about a dozen eggs at a time and keep them in the fridge for whatever comes my way during the week.
To store the eggs, peel them and dry well with a paper towel, then place in a airtight container. They should last about 4 days. You never know when you are going to have a craving of deviled eggs, egg salad or my favorite, breakfast guacamole!
You will need...
6 -12 Egg
1 Medium Pot
1 Slotted Spoon
1 qt. Ice
1. Place the eggs into the bottom of a pot and cover with cold water.
2. Bring the water to a full boil, cover, and turn off heat.
3. Let the eggs sit for 12 minutes.
4. Take the eggs out of the pot and place then into a bowl with ice water.
5. Let the eggs cool completely before peeling.
6. Dry the eggs week and store in a sealed container in the fridge for up to 4 days.
A heaping bowl of corn grits can be a tasty, filling and inexpensive meal. You can make grits for breakfast, lunch or dinner and serve it with just about anything from bacon and eggs, to shrimp, pork and vegetables. I like my grits with lots of cheese and served with spicy sausage. Check this recipe out below and feel free to mix it up and make this recipe your own.
Italian Sausage and Grits
2 tbsp. Butter or Olive Oil
1 Onion, small dice
3 Garlic Cloves, minced
6 C Water
1.5 C Corn Grits
1/2 C Cheese - Parmesan or Goat Cheese
1 tbsp. Butter or Olive Oil
8 oz. ltalian Sausage, crumbled
1 Bell Pepper, small dice
1 C Tomato, small dice
Salt and Pepper TT
Place a medium saucepan over medium heat. Add the oil, then add the onion and garlic and cook for 5 minutes or until soft. Add the water and bring to a boil. Stir in the grits and cook for 10 minutes, stirring often. Mix in the cheese and season to taste with salt and pepper.
While the grits are cooking, place a skillet over medium heat, add a little oil to the pan, when it smokes add the sausage. Cook the sausage for 5 minutes, add the bell pepper sand cook for another 5 minutes. 5 minutes. Add the tomato and cook for 10 minutes stirring often, then season with salt and pepper.
Place a portion of the grits into a bowl and top with a heaping scoop of the sausage mixture. Garnish with more cheese, chives and fresh herbs.
Place a medium skillet over medium heat. Add the 2 teaspoons of oil to the pan, when it smokes, add the onions and cook for 10 minutes or until golden brown, tossing every 2 minutes. Remove the onions from the pan.
Wipe the pan clean with a paper towel, add 2 teaspoon of oil to the pan, when it smokes, place the sweet potatoes into the pan and cook until golden brown on one side, about 3 minutes. Turn the sweet potatoes over and repeat, season with salt and pepper.
Clean out the skillet, add the rest of the oil to the pan and place over medium heat. When the oil smokes, add the eggs to the pan, season with a pinch of salt and pepper and cook for 3 minutes. Turn the eggs over and cook for 3 more minutes or until the yolks are set.
While the eggs are cooking toast the bread. Place a layer of sweet potatoes on one side of the toast. Top with onions and eggs and a toasty top.
6 oz. Chuck Eye Steak or Skirt Steak, sliced to 1/2 Inch.
1 tsp. Salt Pepper
2 tbsp. Oil
2 Eggs, cracked into a bowl
Dry the steak very well with paper towels to remove moisture. Pound the steak flat with your hand to tenderize and season with a pinch of salt and pepper on both sides. Place a medium non stick skillet over medium heat and add the 1 tablespoon of oil to the pan. When the oil smokes, place the steak in the pan. Cook for 4 minutes or until you see the steak cooking up the sides. When the steak has browned well, turn once and cook for 3-4 minutes. Remove the steak form the pan, place it on a plate and cover for 5 minutes. While the steak is resting, clean out the pan and place it on medium heat. Add the rest of the oil to the pan and when it smokes, place the eggs in the pan. Season the eggs with a pinch of salt and pepper and cook for 3-5 minutes or until the yolks are set.
Serve the steak and eggs with a side of grits, oatmeal or fresh fruit.
Pre heat the oven to 450 F. Mix the milk and vinegar in a bowl and let sit for 10 minutes to create buttermilk. Place the flour, salt, soda, powder into another bowl and whisk well. Place the butter into the dry ingredients, quickly smash the bits of butter into the flour using your fingers or a fork. Once you have pea sized pieces of butter in the flour mixture, slowly mix in the buttermilk mixture and stir until a dry dough forms.
Place the dough onto a floured surface and lightly pat out into a 1 inch square, cut in half, stack on top of the first piece and pat down into another 1 inch square. Make sure you are very gentle with the dough. Repeat this 2 more times create the flakey texture.
Pat the dough out into a 1 inch circle. Use a 2 inch floured cookie cutter or floured glass to cut out the biscuits, place them on a baking sheet and bake for 10 minutes or until golden brown.
Place a large pot over medium heat. Add the oil to the pan, when it smokes, add the bacon and cook until crisp. Remove the bacon then add the onion and cook until the soft. Add the bacon, peas, stock and bay leaf then simmer on low heat, covered for 30 minutes. Stir in the vinegar, pepper and Tabasco to taste. Cook for another 10 minutes and then garnish with herbs.
Place a large skillet over medium heat and add the oil to the pan. Place the walnuts and cranberries to pan and toss for one minute. Add the spinach and liquid o the pan and toss until the spinach has wilted. Season with salt and pepper and serve ASAP.