Garlic and Herb Roasted Potatoes

Thoughts Before Cooking:

I pinned this a long time ago and am finally getting around to it. This comes from the McCormick website.

I was just making it for me so I changed a few things around…hope it goes well.

Oh well

Ingredients:

  • 1 Teaspoon of Oregano Leaves
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Thyme Leaves
  • 3/4 Teaspoon of Salt
  • 1/2 Teaspoon of Garlic Powder
  • 2 Red Potatoes Quartered, for one I did 2 Yukon Potatoes
  • 2 Tablespoons of Olive Oil

Directions:

  1. Preheat oven to 425 degrees F.
  2. Mix oregano, paprika, thyme, salt, and garlic powder in a small bowl. Set aside.
  3. Toss potatoes with olive oil in a large bowl.
  4. Sprinkle seasonings mixture over potatoes.
  5. Toss to coat well.
  6. Spread potatoes in a single layer on a foil-lined baking pan.
  7. Bake 30-35 mins or until potatoes are tender and golden brown.

Thoughts After Cooking:

I thought they were good but a little dry.

I had to add lots of butter and a bit of pepper.

For more Pinterest recipes, go to Blueberry Muffin Smoothie

For more McCormick, recipes, go to Fajitas

For more potato recipes, go to Cheese Potato Crisps

For more recipes, go to Slow Cooker Pinto Beans

 

One Pan Italian Sausage and Veggies

Thoughts Before Cooking:

On my flipboard I follow a recipe section as I’m always looking for new things to try out. This recipe was from Teen Vogue‘s “13 High-Protein Meal Prep Recipes to Make This Sunday“. They had gotten the recipe from the blog Chelsea’s Messy ApronThis sounded like the perfect recipe for my guy and I. Meat and protein rich for him, healthy and veggie filled for me.

Ingredients:

  • 2 Large Carrots (About 2 Cups)
  • 2 Red Potatoes (About 2 Cups)
  • 1 Medium Zucchini (About 2 1/3 Cups)
  • 2 Red Bell Peppers (About 2 Cups)
  • 1 Head of Broccoli (About 1.5 Cups)
  • 1 lb of Italian Turkey or Chicken Sausage
  • 1/2 Tablespoon of Dried Basil
  • 1/2 Tablespoon of Dried Oregano
  • 1/2 Tablespoon of Dried Parsley
  • 1/2 Tablespoon of Garlic Powder
  • 1/2 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Dried Thyme
  • 1/8 Teaspoon of Red Pepper Flakes
  • 1/3 Cup of Parmesan Cheese, freshly grated
  • 4.5 Tablespoons of Olive Oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or foil, for easy clean-up, and set aside.
  3. **Prep the veggies exactly stated to ensure they all cook at the same time.** Peel and very thinly slice the carrots.
  4. Wash (and if desired peel) the red potatoes. You want the pieces quite small.
  5. Halve the zucchini and then cut them into thick “coins”.
  6. Coarsely chop the broccoli.
  7. Remove the stems and seeds from the peppers and chop them into medium-sized pieces.
  8. Chop the sausage into thick coins.
  9. Pour all the veggies and sausage onto the pan.
  10. In a small bowl combine the seasonings, salt and pepper to taste, and the olive oil.
  11. Pour the seasonings and oil mixture on top of the veggies and sausage and toss to coat.
  12.  Place in the oven for 15 minutes. Remove and toss veggies and sausage. Return to the oven for another 10-15 mins or until veggies are crisp and tender.
  13. Remove from oven and add freshly grated parmesan cheese.

Thoughts After Cooking:

This was really good.

There was only one problem, THE POTATOES!

They took forever to cook. I don’t know why, so this actually took much longer than the 35 mins it said it would.

Next time I would cook the potatoes in the microwave first, even for a bit, so that it wouldn’t take so long.

For more healthy recipes, go to Cottage Cheese Toast

For more recipes, go to Chilaquiles

Oven-Crispy Creole Seasoned French Fries

superbowl

With Superbowl Sunday coming up, I decided to share a tasty recipe that is sure to be a hit. I also just want to take this moment to share my support for South Carolina Panthers, go team!

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Moving on…

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Thoughts Before Baking:

So this recipe comes from this Food Network magazine. In the magazine they call it Emeril Lagasse’s Oven Crispy French Fries with Paprika-Parmesan Salt, but I decided that was too long for a title and renamed them.

I love fries!

fries

And I decided that I would give these slightly healthier ones a try. As I didn’t want to spend money buying creole seasoning when I only need one tablespoon, I decided to make my own. It only cost like 30¢ that way.

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Creole Seasoning Ingredients (from Epicurious)

  • 1/3 Cup of Paprika
  • 3 Tablespoons of Dried Oregano
  • 3 Tablespoons of Ground Black Pepper
  • 2 Tablespoons of Dried Basil
  • 2 Tablespoons of Salt
  • 1 Tablespoon of Cayenne Pepper
  • 1 Tablespoon of Granulated Onion
  • 4 Teaspoons of Dried Thyme
  • 4 Teaspoons of Granulated Garlic

Directions:

  1. Mix all the spices together in a bowl.
  2. Store in airtight container for three months.

 

 

French Fry Ingredients:

  • 2 Large Baking Potatoes (about 1.5 lbs), scrubbed well
  • 1/4 Cup of Extra-Virgin Olive Oil
  • 1 Tablespoon of the above Creole Seasoning, Emeril’s Original Essence Seasoning, or other Creole Seasoning
  • Salt
  • 1/2 Cup of grated Parmesan Cheese
  • 1 Tablespoon of Sweet Paprika (I couldn’t find any so I used regular)
  • 1/2 Teaspoon of Garlic Powder
  • 1/4 Teaspoon of Onion Powder

Directions:

  1. Preheat the oven to 425 degrees F
  2. Pat the potatoes dry and cut them lengthwise into 1/2 inch slices. Turn each slice flat and slice again lengthwise into 1/2 inch slices.
  3. Place the potatoes in a large mixing bowl and add olive oil, creole seasoning (or Emeril’s seasoning), and 1/4 a teaspoon of salt.
  4. Toss well to combine.
  5. Transfer the fries to a large baking sheet, arranging them in lines and not allowing any to touch.
  6. Roast the potatoes for 15 mins.
  7. Turn them over and roast another 15 mins or until brown and crispy.
  8. While potatoes are cooking, combine cheese, paprika, garlic powder, onion powder, and 1/2 teaspoon of salt.
  9. When potatoes are crisp and brown, sprinkle with mixture.
  10. Serve Hot.

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Thoughts After Baking:

I thought these fries were really good, but the sheet needs to be greased or else the fries all stick.

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I also thought the fries were better without the paprika-parmesan salt. But other than that, they were really delicious.

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For more holiday posts, go to Best-Ever Blueberry Muffins

For more recipes, go to Italian Wedding Soup

Gazpacho

This recipe is inspired from A Dash of Death (A Hemlock Falls Mystery #2)

Dash of Death

Gazpacho

Thoughts Prior to Cooking:

I read this book years ago and I really wanted to make gazpacho after reading it. The only thing was that I didn’t like the recipe they gave at the back of the book as they use vodka. Now I cannot drink alcohol at all or use it in my cooking, unless it is cooked through. I tried finding a substitute for the vodka, but came up with squat. So I decided to instead use a different recipe. This one may not be the one from the book, but I never would have wanted to make any type of gazpacho if it wasn’t for having read this mystery.

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  • 1 Cup of finely chopped, seeded, & peeled tomatoes
  • 1 Cup of chopped, seeded cucumber
  • 3/4 Cup chopped green onion
  • 3/4 Cup of sliced black olives
  • 3/4 Cup of chopped celery
  • 1 10.5-oz can of Vegetable Broth
  • 3 Cups of tomato juice
  • 1/2 Cup of white cooking wine
  • 3 Tablespoons of red wine vinegar
  • 1/4 Teaspoon of garlic powder
  • 1/4 Teaspoon of hot sauce
  • Cucumber or celery sticks (optional)

In a large bowl, mix the tomatoes, cucumber, green onion, celery, olives, broth, tomato juice, vinegar, wine, garlic powder, and hot sauce.

Cover and refrigerate several hours or overnight. Serve cold. Garnish with cucumber or celery sticks. Makes 8 servings.

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Gazpacho

Thoughts after cooking:

I thought this was really good. It was almost like drinking a salad, the way the vegetables all mingle together.

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