Roasted Carrots

Thoughts Before Cooking:

I was going to a potluck and needed to make something, but had very little in my fridge-and no money as I was waiting for a new debit card and my work hours don’t work well with my bank’s hours.

I had just bought a huge bag of carrots, so I decided to look up a carrot recipe. I searched through google, and when I saw Ina Garten, I thought why not try it out as Barnes and Noble has been promoting her like crazy. It comes from Food Network

Ingredients:

  • 12 Carrots
  • 3 Tablespoons of Olive Oil
  • 1-1/4 Teaspoons of Salt
  • 1/3 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Dill or Parsley

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
  3. Slice carrots diagonally in 1-1/2 inch thick slices. (The carrots will shrink when cooking, so make the slices big.)
  4. Toss in a bowl with the olive oil, salt, and pepper.
  5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 mins-until browned and tender.
  6. Toss the finished carrots with minced dill or parsley, season to taste, and serve.

Thoughts After Reading:

So I took them to the potluck and they were all gobbled up instantly.

I know, I wanted seconds but there were none. So yeah, it was delicious and I highly recommend it.

And this also works for potatoes, but you do have to roast them longer.

For more Food Network recipesgo to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more carrot recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more recipes, go to Spinach Tortellini Soup

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Easy Northumberland Pan Haggerty

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So every 17th I try to make an Irish recipe in honor of the day. Usually I make some Irish Soda Bread and something else to go with it. The last two years I have done sweeter recipes, so this year I decided to go with something savory and made out of an Irish staple: Potatoes.

I was planning on doing one recipe, but discovered I purchased the wrong potatoes. I scoured the internet and found this one on The Spruce Eats.

Ingredients:

  • 4 oz of Butter, divided
  • 9 oz of Onion, peeled and thinly sliced
  • 4-6 Potatoes, Peeled and very thinly sliced
  • 4 ounces of Cheddar Cheese
  • Salt
  • Pepper

Directions:

  1. Slice the onion.
  2. Peel and cut the potatoes.
  3. Heat the oven to 375 degrees F.
  4. Over medium heat, melt 1 oz of butter in a large, oven safe, frying pan.
  5. Gently cook the onions until soft, but not browned.
  6. Melt half of the remaining butter.
  7. Remove pan from heat.
  8. In the pan, arrange a layer of potatoes.
  9. Add a layer of onion.
  10. Sprinkle on a layer of cheese.
  11. Season with salt and pepper.
  12. Repeat steps 8-11, until all ingredients are used and the top is layered with potatoes.
  13. Place the pan over medium heat and cook on stovetop for a few minutes, or until the bottom layer of the potatoes are brown.
  14. Dot the surface with the rest of the butter and place in the heated oven, baking for 30 mins.
  15. Remove from oven and increase the oven temperature to 425 degrees F.
  16. When the oven’s temperature has risen, return the pan to the oven and cook for 15 more minutes.
  17. To serve, loosen the edges of the potato cake from the frying pan with a spatula.
  18. Flip the pan over onto a  plate or breadboard.
  19. Cut into wedges and enjoy.

Thoughts After Cooking:

So I didn’t have an oven safe pan, after cooking on the stove I flipped it into my pie pan. So I had mixed feelings about this. The potatoes on top and bottom cooked very well, and were delicious. However, the ones in the middle didn’t all cook through.

I sliced my potatoes extremely thin, so I don’t think that was the problem. If I were to do this again, I would do less potatoes; maybe 2 or 3. Or try it with the yukon gold or red potatoes.

But the parts that were cooked, were so good. Yummy:

For more Saint Patrick’s Day posts, go to Irish Blueberry Scones

For more potato recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more holiday posts, go to Creamy Sour Cream Lemon Pie

Grilled Sausages, Potatoes, & Carrots with Salsa Verde

My sister bought me a Rachel Ray subscription for my birthday. This recipe comes from the September 2018 issue a part of Six Ingredient Supper.

Ingredients:

  • 8 Fresh Sweet or Hot Italian Pork Sausages
  • 1 Bunch of Carrots (About 1 lb)-trimmed and peeled, halved lengthwise if large (reserve greens)
  • 1.5 lb of Red Potatoes (about 4 medium cut into 3/4 inch thick wedges)
  • 3/4 Cup of Olive Oil
  • 3 Tbsp of Chopped Fresh Basil
  • 1 Clove of Garlic, chopped

Directions:

  1. Heat a grill or grill pan on medium-high.
  2. Cook the sausages, turning occasionally, until an instant-read thermometer inserted into the centers registers 160 degrees F. Let cool and then halve the sausages crosswise.
  3. In a large bowl, toss the carrots and the potatoes with 1/4 cup of oil. Season with salt and pepper.
  4. Grill veggies until tender, about 20 for carrots and 25 mins for potatoes.
  5. Meanwhile, chop enough of the carrot greens to measure 3 tbsp.
  6. In a food processor or blender, puree the carrot greens, basil, garlic, and 1/2 cup of olive oil-about 1 minute.
  7. Season the salsa verde with salt and pepper.
  8. Arrange the sausages, carrots, and potatoes on a platter.
  9. Top with half the salsa verde, and serve with rest.

Thoughts After Cooking:

The best thing about this was the carrots in the salsa verde-it was delicious. I could just eat that.

For more recipes, go to Banana Oatmeal Breakfast Smoothie

Crock-Pot Potato & Kielbasa Chowder

Thoughts Before Cooking:

I love soup. And I love using my crock-pot. I found this on Pinterest.  It originally comes from the Crock-Pot Ladies

Ingredients:

  • 1 Whole Onion, Chopped
  • 1 Clove of Garlic, Minced
  • 32 oz of Chicken Broth
  • 6 Whole Potatoes, Peeled and Diced
  • 2 Cups of Frozen Corn
  • 16 oz of Kielbasa Sausage, sliced into 1/4 inch pieces
  • 1 Whole Bay Leaf
  • 1/2 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Black Pepper
  • 8 oz of Grated Sharp Cheddar Cheese
  • 1 Cup of Heavy Whipping Cream

Directions:

  1. In a 6-oz crock-pot, add all ingredients except the cream and cheese.
  2. Stir to combine.
  3. Cover and cook on low 8-10 hours or high 5-6 hours, or until the potatoes are tender
  4. Remove the lid and take out the bay leaf and discard.
  5. Add the cheddar cheese and cream to the soup and stir to combine and melt the cheese.
  6. Serve and enjoy.

Delicious.

I’d make it again in a heartbeat.

For more Pinterest recipes, go to Cinnamon Roll Smoothie

For more crock-pot recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more soup recipes, go to French Onion Soup

Hasselback Potatoes

I love potatoes and am willing to try nearly every recipe I come across.

So when I spotted this on pinterest and had a spud, I figured why not?!

I realized afterwards that there was more exact measurements to the recipe and I was mislead by the recipe picture. I will redo it and post the changes.

Ingredients:

  • Yukon Gold Potato
  • Olive Oil
  • Butter
  • Salt

Directions:

  1. Preheat the oven at 425 degrees F.
  2. Peel the potato.
  3. Cut the potatoes almost all the way through, but not completely.
  4. Drizzle with olive oil, butter, and salt.
  5. Bake for 40 mins or until cooked and crispy.

Thoughts After Cooking:

I thought it was good but would have been better of I had the proper amounts. Oh well, I’ll redo it and see how it comes out.

Oh well

For more Pinterest recipes, go to Garlic and Herb Roasted Potatoes

For more potato recipes, go to Cheese Potato Crisps

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

 

Cheese Potato Crisps

So there were a few recipes I wanted to make from The Cereal Murders, but I didn’t have a chance to. So instead I decided to pull out a recipe that actually uses cereal and place it here instead. I’ve made this recipe so many times, the page is all messed up and torn-it is that good.

So this recipe comes from The Kellogg’s Cookbook and uses the cereal corn flakes. I am telling you this is one of the best potato dishes ever-no joke.

You defintely need to try it yourself.

“These are better than French fries! We guarantee that once you try them, you’ll make these cheesy potatoes a standard at your table. Using different cheeses such as Monterey Jack, American, Swiss, or grated Parmesan cheese, and a bit of chili powder easily adds variety and keeps the dish interesting.

Ingredients:

  • 2 Cups of Kellogg’s Corn Flakes
  • 3 Large Baking Potatoes, peeled and cut lengthwise into 1/4-inch thick slices
  • Salt to taste
  • 1 Cup of Shredded Cheddar Cheese
  • 1/2 Teaspoon of Paprika
  • 1/4 Cup of Sliced Scallions or Green Onions
  • Non-Stick Cooking Spray

Directions:

  1. Place the corn flakes in a reusable plastic bag.
  2. Seal the bag and, using a rolling pin, crush the flakes to a medium crumb.
  3. Open the bag and measure the crumbs, you should have 1 cup. Set aside.
  4. Preheat the oven to 375 degrees F.
  5. Lightly coat a large baking sheet with Non-Stick Cooking Spray.
  6. Lay the potatoes on the prepared baking sheet in a single layer. Lightly coat with Non-Stick Cooking Spray.
  7. Sprinkle the potatoes with salt to taste.
  8. Sprinkle each potato with some of the cheese.
  9. Top with corn flake crumbs and a sprinkling of paprika.
  10. Bake in the preheated oven, without turning, for about 25 mins, or until potatoes are cooked through and golden brown.
  11. Remove from oven and transfer to a serving platter.
  12. Serve with scallions.

Thoughts After Cooking:

Sorry no picture, but these are the best potatoes ever! After eating this, it will be all you want.

For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more potato recipes, go to Fries Quatro Queso Dos Fritos

For more cereal recipes, go to Rice Krispies Cookies

For more recipes, go to Garlic, Tomato, Basil Grilled Cheese Sandwich

Fries Quatro Queso Dos Fritos

Thoughts Before Cooking:

So who here loves the show Psych?

I love this show. I love the mystery, comedy, parody, and looking at all the yummy food they eat.

One particular thing they mention on the show that has gained a lot of buzz was Fries Quatro Queso Dos Fritos.

This is from season three, episode fourteen Truer Lies. After it aired it caused quite a stir as it sounded so good people wanted to try it for themselves.

Unfortunately, there is no recipe for it.

But that didn’t stop me and my friend. We wanted to make it and watch the Psych film, so we decided to try out the recipe from Binging with Babish. However, Babish doesn’t cover everything so Genius Kitchen and The Kitchn had to help me fill in the blanks. He also cubes his cheese, but I’ve discovered that shredded works out much better

Ingredients:

  • 3 Russet Potatoes
  • Olive Oil
  • Bacon
  • 2-3 Tablespoons of Butter
  • 3 Eggs
  • Salt
  • Pepper
  • Flour
  • 1.5 Cup of Shredded Cheddar Cheese
  • 1.5 Cup of Shredded Mozzarella Cheese
  • 1.5 Cup of Shredded Smoked Gouda
  • 1.5 Cup of Shredded Monterey Jack
  • Bread Crumbs
  • 1.5 Cup of Sour Cream
  • Ancho Chile Powder to taste

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Scrub the potatoes clean and remove any blemishes.
  3. Rub the potatoes with olive oil and use a fork to prick them with holes.
  4. Cook for 50-60 minutes, turning them over every 20 minutes. When potatoes are finished remove pan from oven. (Potatoes are done when the skins are dry and the insides feel completely soft when pierced.)
  5. We want as little moisture as possible, so as soon as you remove the potatoes slice them in half and let cool for 15-20 minutes.
  6. Turn the oven down to 400 degrees F.
  7. Place a sheet of parchment paper on a baking sheet and lay out a few strips of bacon.
  8. Bake the bacon for 15-20 minutes, or until crispy. Remove from oven, drain on paper towels, and set aside.
  9. Run them through a potato ricer. If you do not have a potato ricer, scoop the insides of the potatoes into a bowl, add 2-3 tablespoons of butter, and use a potato masher.
  10. Add an egg and sprinkle with salt. Mix together. If mixture is too soft to handle, add some flour to firm it up.
  11. Cover with plastic wrap and chill for 30 mins.
  12. Mix cheeses into one bowl.
  13. Lay out three bowls. In the first place one cup of flour, in the second two eggs, and in the third one cup of bread crumbs.
  14. Take the mashed potato mixture and firm into a ball. Fill it with the cheese mixture.
  15. Roll ball into flour, then eggs, and then bread crumbs.
  16. Repeat until all the potato mixture is used.
  17. Deep fry at 350 degrees F for 5-7 minutes.
  18. Sprinkle the Fries Quatro Queso Dos Fritos with salt.
  19. Scoop out the sour cream and place in a bowl.
  20. Add the chile powder and stir it in.
  21. Pour the chile powder and sour cream mixture on a plate.
  22. Chop bacon into small pieces and sprinkle on the chile powder and sour cream.
  23. Stack Fries Quatro Queso Dos Fritos on top of each other.
  24. Eat, dipping potatoes in the sour cream mixture.

Thoughts Before Cooking:

It was delicious!

The only thing I would change is, as I said earlier, doing shredded cheese over cubed. It makes sure you get the most out of it. Other wise I loved them!

For more potato recipes, go to Baked Potato Soup

For more recipes, go to Pão de Queijo

Baked Potato Soup

thecatwhocookbook

Thoughts before cooking:

This recipe comes from The Cat Who…Cookbook. It is inspired by the soup eaten by Polly Duncan and James “Qwill” Qwilleran. It sounded good, fast, and easy to make-so of course I wanted to try it out.

Ingredients:

  • 3 Tablespoons of Onion, finely chopped
  • 5 Tablespoons of Butter
  • 5 Tablespoons of Flour
  • 1 14-oz can of Chicken Broth
  • 1/3 Cup of Cheddar Cheese, grated
  • 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
  • 2 Cups of Half-and-Half
  • 1 Cup of Milk
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper
  • 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
  • Cheddar Cheese, to go on top

Directions:

  1. Sauté the onions in butter.
  2. While stirring, slowly add the flour and then the chicken broth.
  3. Cook until it thickens.
  4. Add the cheddar cheese, stirring until it melts.
  5. Then add the potato, leaving the skin on the pieces.
  6. Finally stir in the half-and-half and the milk.
  7. Season with salt and pepper.
  8. Top each serving with crumbled bacon and cheddar cheese.

Thoughts after cooking:

I loved this soup!

It was so delicious I just wanted to eat more and more.

The only problem is that when you add the milk and half and half you have to stir constantly so it doesn’t burn.

I took a picture, but it didn’t come out well. The color makes it hard to photograph unless you have a really special camera. Oh well.

For more recipes from The Cat Who…Cookbook, go to Nature’s Own Cocktail

For more soup recipes, go to Crazy Cantina Chili

For more potato recipes, go to Scandinavian Spuds

For more recipes, go to Kielbasa Bowtie Pasta

Scandinavian Spuds

potatoes

And being so thankful, let’s get started with a potato filled recipe! 🙂

Plumpuddingmurder

Thoughts Before Cooking:

I love potatoes, so when I saw this recipe I thought it would be delicious! Let’s check it out.

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Ingredients:

  • 12 Baking Potatoes
  • 2 Tablespoons of softened butter
  • 8 tablespoons of melted salted butter
  • 1 teaspoon of salt
  • 2 tablespoons of dried crumbled basil
  • 1 teaspoon of paprika
  • 4 tablespoons of bread crumbs
  • 8 tablespoons of salted butter
  • Lemon Juice

Directions:

  1. Choose a bowl large enough to hold all the potatoes and fill with cold water. Add a teaspoon of salt and a squirt of lemon juice in the water.
  2. Peel a potato and rinse it off.
  3. Slice it the  potato in quarters, but only halfway, not completely through. Drop it in the water so it won’t discolor
  4. Preheat the oven to 425 degrees F.
  5. Use a baking pan that will hold all your potatoes in a single layer.
  6. Use the 2 tablespoons of butter to grease the baking pan.
  7. Dry the potatoes and lay them in the pan.
  8. Drizzle the melted butter and sprinkle with salt.
  9. Sprinkle with basil and paprika.
  10. Place pan in oven uncovered for 30 mins.
  11. Take the pan out of the oven and sprinkle with bread crumbs.
  12. Melt the cold stick of butter and drizzle over the breadcrumbs
  13. Slip pan back in the oven for 25 mins.

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ScandanevianSpuds

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Thoughts After Reading:

These were very good but were much tastier when I added cheese. I love cheese.

parmesancheesetoomuch

Vertical vents made it hard to move the potatoes as they could easily snap. Next time I think I will cut them horizontally instead. But otherwise, delicious!

joker-yum

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For more Hannah Swensen mysteries, go to Mini Lemon Pancake Cookies

For more potato recipes, go to Oven-Crispy Creole Seasoned French Fries

For more recipes, go to Harvest Pumpkin Scones

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!

YayHappy-Success-GIF

Moving on…

foodie

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.

luke-noooo-o

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

Vegetable Soup

thecatwhocookbook

So you have heard of my sister blog: janeaustenrunsmylife.wordpress.com, but I have another sister blog. This one is thecatwhowroteablog.wordpress.com. This blog covers all the books in The Cat Who… mystery series, making recipes mentioned in the book from The Cat Who Cookbook. This recipe is from there.

Now you may wonder, why didn’t I just repost the blog post, like I did for Pride & Prescience (Or a Truth Universally Acknowledged) ? Well thecatwhowroteablog does things a little differently than I do. They post every recipe they make from the particular book in one post, while I like to draw it out doing one at a time.

Thoughts Before Cooking:

I was looking for recipes to use that were low sodium and such for my nana who was visiting. This  recipe was perfect for the cool day and her dietary restrictions.

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Ingredients:

  • 2  14.5 Ounce Cans of Vegetable Broth
  • 1/2 Cup of Chopped Onion
  • 1/2 Cup of  Chopped Celery
  • 1 Clove Garlic, Minced
  • 1 Cup of Sliced Carrots
  • 1 Cup of Diced Potatoes
  • 1 Bay Leaf
  • 1/4 Cup of Barley
  • Salt & Pepper to Taste

Directions:

  1. Place all the ingredients in a pot and simmer, covered, until vegetables are tender and are cooked.
  2. Remove the bay leaf before serving.
  3. Serves 4-6 people.

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Thoughts After Cooking:

While thecatwhowroteablog used lentils instead of barely, I went the way the recipe is actually written.

So my soup wasn’t as good as thecatwhowroteablog claimed this recipe was. I think that mostly had to do with the fact that my grandmother with health issues was joining us, and I had to use the low sodium bland vegetable broth.

It wasn’t horrible, but with regular broth it would have tasted a whole lot better.

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For more soup recipes, go to Zucchini-Tomato Soup

For more low calorie recipes, go to Dark Choco Almond Butter Cookies

For more recipes, go to Cheesy Pesto Pull Apart Bread