Red Potato Facelift

Are you potatoed out? Yeah, me either. I can't help it. We love us some taters and we will take them any time any way. Now, that's not to say I don't enjoy finding new ways and switching up our tater routine!

With the holiday season in full swing, (If you haven't looked at the calendar lately, there are only 11 days until Christmas.) you might be desperate for an easy side dish for a weeknight meal. Or maybe you have your own version of Cousin Eddie and already have house guests to feed, who won't be leaving until the New Year! Or maybe you want potatoes on your holiday feast menu, maybe with some ham, and you are looking for something new to try. If any, or all of those apply, you're going to be so happy you logged on today!

The flavors of lemon and rosemary are so classic, I can't believe I never thought to use them on potatoes before. So bright. So unique. They really brighten up an every day dish and bring your taste buds back to life.

These are as pretty as they are tasty and would look terrific on your Christmas table! They might be the one thing your guests all say "hmm...what is that" when they take the first bite! Oh, and if you're feeding a crowd, they would be easy to adapt (This amount would feed 4-6) and still stay on budget, being so economical!

So many of us turn to the classics during the holiday entertaining season, but we can also take those tried and true favorites, give them a little face lift and create something new to become a tasty tradition.

Lemon & Rosemary Roasted Potatoes

12 red potatoes, quartered

5 TBS lemon juice

8 teaspoons olive oil

1 tsp. dried rosemary

1 tsp. garlic salt

1/4 tsp. pepper 

Salt to taste

Dried Parsley

Preheat oven to 450. Spray a large rimmed baking sheet with nonstick spray. Place potatoes in a large bowl. In a medium bowl combine 4 TBS lemon juice, olive oil, rosemary, garlic salt and pepper. Whisk to combine. Pour over potatoes. Stir well to coat. Transfer to baking sheet. Sprinkle with salt and extra pepper, if desired. Add dried parsley. Bake for 45 minutes-1 hour until fork tender and golden, stirring a couple times. Remove to serving bowl and drizzle with 1 TBS lemon juice. 

New Potatoes

That title actually has double meaning for this recipe. Obviously because it's a new recipe, but also because it is made with the "new" baby sized potatoes. I love when new blog posts are that easy to name!

My favorite potato chip on the face of the planet is a crunchy salt and vinegar. Oh the saltiness, the sour tang, the crispiness....how I love thee. Mr. E and I are also the ones at the fair, eating the big plates of curly fries or "potato stacks" drowned in malt vinegar. In fact, I keep a bottle in the fridge for drizzling whenever we want!


I've told you before how much I love cooking with the Yukon gold potatoes, small, medium or large. They are buttery, tender and take on whatever flavor they are cooked with, making them so versatile for so many things.

These are the perfect side dish for a beef dinner, whatever type it is. I served them alongside a beef roast, but they would be delicious with steak, burgers, or even sloppy joes. If you aren't as big of a fan as the vinegar as me, start with a little and see how they taste. We like a strong flavor, but it might be overpowering for some. The contrast of it with the salt and buttery potatoes is pretty hard to beat!

Potato dishes are one of those things you can have a million of and still look for more!

Salt & Vinegar Potatoes

3 lbs. "size B" Yukon gold potatoes, halved or quartered

4 TBS olive oil

3 tsp. dried rosemary

3-4 TBS red wine vinegar

Salt and Pepper to taste

Kosher salt

In a large skillet or dutch oven, cover potatoes with water. Bring to a boil and cook about 10 minutes until just fork tender. Drain. Wipe out pan. Heat oil over medium high heat. Add potatoes. Don't move for about 2 minutes, allowing them to brown. Add rosemary, salt and pepper. Cooking, stirring frequently about 10 minutes until golden. Turn off heat. Add vinegar and stir well. Sprinkle with kosher salt. 

No Ham?

Yep, that was my husband's response when he sat down to eat this. Why? Because to him, beans in soup should only be accompanied by ham. The end. Black and white. But for me, there is a vast grey area that says you can have a delicious bean soup that is just beans and veggies. In fact, it can be completely vegetarian, using no chicken stock either. It's possible and I'm happy to show you how today.

Now, if you tend to agree with Mr. E., don't click away quite yet. I'll tell you a secret. I love ham and beans. (Which I originally posted 10-10-10...on this exact day 4 years ago...kinda freaky, huh??!!) It's one of my favorite chilly weather dishes. So, I can understand why he thinks you can't have one without the other. I really do. (Don't tell him I said that though, okay? I will deny is all the way!) And I'm positive if you wanted to throw in a ham bone or diced leftover ham to this for extra flavor, it would only make it more delicious. But I was simply in the mood for beans sans pork, and since I'm the one cooking, that's what we ended up with.

I will also tell you that this still has two of the things I love about my original ham and beans. It's thick and creamy. Two aspects I feel adamant any good bean soup recipe must be. So for me, I didn't miss the meat. Not one bit. This was still comforting on a rainy, cool day. It still tasted like a warm hug with every bite. It was exactly what I was looking for.

If you think you can handle a bean soup with NO HAM...*gasp*, then you will love this. But like I said, if you decide to add some, the food police won't come find you. Either way, it's a delicious meal after a long day, that will fill you up and thaw you out!

Slow Cooker White Bean Soup From Budget Bytes

2 TBS olive oil

1 lb. dried navy beans, rinsed

4 cloves garlic, minced

1 medium yellow onion, finely chopped

4 medium carrots, diced

4 celery hearts, chopped

1 dried bay leaf

1 tsp. dried rosemary

1/2 tsp. paprika

6 c. water

Salt and Pepper to taste

Preheat slow cooker to LOW. Drizzle olive oil in the bottom. Add onions, garlic, celery and carrots. Stir. Add beans, rosemary, bay leaf, paprika, water, salt and pepper. Stir well. Cook on LOW for 8 hours. Remove lid. Using a potato masher, mash up beans, until desired thickness occurs. Reduce heat to WARM until ready to serve. Adjust salt and pepper.

Shared on The Country Cook Oct. 10, 2014

Eat It or Save It

I love potato salad. I can't get enough of the stuff. I have a hundred different recipes for it, each one delicious and mouth watering. But I make all of them mostly in the summer months. You know, picnic weather. Grilling and cookout season. But when the leaves begin to fall, and the days are cooler, my craving doesn't stop there.

 Normally I just say forget the season and I make one we enjoy during summer, and it tastes just as delicious. But this time around, I remembered a recipe a friend had given me, and I decided to put a little autumn into our tater salad. 

This makes a terrific side dish to any fall inspired meal. I served it with some ham and cheese sammies. (That recipe is coming later this week!) And it travels very well too, because it can be served warm, chilled or at room temperature. Since we ate at different times the night I made this, that theory was actually tested, and it was just as delicious two hours after it had been in the fridge and then sitting out. Mr. E. said so! 

But here's how my mind works. I'm sitting there eating this delicious combination of flavors, looked at the beautiful autumn colors, and thinking " This would make a great dish at Thanksgiving time as well." Maybe a new twist on your traditional Turkey Day sweet potato dish. It would taste terrific with turkey. Or a day after fix for those leftovers you might have. A couple extra sweet potatoes, the pecans from pies, the cranberries from dressing...they could all come together in something new to go with turkey sandwiches! 

Rather you eat this, or save it, this recipe is going to become a new favorite potato salad in your house too. A great addition to those foods you look forward to eating every fall! 

Autumn Sweet Potato Salad 

2 large sweet potatoes, peeled and cut into 1 inch pieces

1 tsp. olive oil

1/2 tsp. dried rosemary

3 TBS finely diced white onion

1/2 c. chopped pecans

1/4 c. dried cranberries

2 tsp. dried parsley

Salt and Pepper to taste

Dressing:

2 TBS olive oil

2 TBS lemon juice

2 TBS honey

Salt and Pepper to taste

Preheat oven to 350. In a baking dish combine sweet potatoes, rosemary, olive oil, salt and pepper. Stir to coat. Roast in oven for 30-35 minutes until just fork tender. Do NOT over cook. Remove and allow to cool slightly. In a small bowl, combine all ingredients for dressing. Whisk well. In a large bowl combine potatoes, pecans, onion, and cranberries. Stir well. Pour dressing over and toss gently. Sprinkle with parsley. Serve slightly warm, chilled or room temperature...it's delicious any way!

Shared on The Country Cook Oct. 10, 2014

Sweet Potatoes at Very Good Recipes

Real Southern Food with South Your Mouth Day 1 {A Review)

I am so excited to not only be bringing you a terrific recipe today, but also sharing with you a fantastic new cookbook from one of my favorite ladies, and a fabulous foodie friend! And if you haven't met her yet, I am so honored to be the one to introduce you to her!

Mandy from South Your Mouth is one of the funniest people I've ever met; even though we've never met in person! Yes, she is also one of those sweet, big hearted, people that you feel like you've known all your life. And even though we've never stepped into the same room with one another, I feel like I know her through her story telling and the friendship we've developed over food and blogging.

If you aren't already a fan of her blog, South Your Mouth, you need to be! Now! (Just click that link and head on over!) Her food is delicious and she always has something hilarious about her own life to share. In fact, as much as I love her yummy recipes, her humor and story telling are what keep me coming back for seconds! 

And now. Mandy has her very own South Your Mouth cookbook! I could not be more excited for her! Inside you will find some of the fabulous recipes from her blog, plus so much more! 

Take it from me, each page looks and sounds more scrumptious than the last. Thumbing through it, I had trouble deciding which recipes to try first. I can assure you many, many pages are marked for future cooking. But the minute I saw this I knew it would be first. Why? Well, one, we were already having potatoes that night...I just didn't know what kind. Two, we are tater loving people. We've never met one we didn't like. Three, they were simple and easy...exactly what I needed after a busy day! 

These come out flavorful, crispy, but buttery tender and oh so good! They are the perfect side dish to any meal and can easily be made for a few people or a crowd. Great for a family dinner, cookout or pot luck...you will find yourself turning to this recipe again and again. 

I'm so happy for my foodie friend and wish her nothing but success with this new venture. I know she won't need it though. Her food, and more importantly, her personality speak for themselves, and she is going to be a huge hit with every single person that is lucky enough to set eyes on this cookbook. Oh, and speaking of lucky, I have one to give away too!! Just scroll down after the recipe to see how to enter!

Garlic and Rosemary Roasted Potatoes

4-5 medium potatoes, about 2 lbs.

2 TBS olive oil

1 TBS minced rosemary

4 cloves garlic, minced, or 1 tsp. garlic powder

1 tsp. salt

1/2 tsp. paprika

1/2 tsp. pepper

1/4 tsp. onion powder

Wash potatoes and cut into wedges (8-10 wedges each depending on size.) Toss thoroughly with olive oil and remaining ingredients. Spray large baking sheet with nonstick spray. Arrange potatoes so that each wedge is laying flat on pan. Bake at 400 for 20 minutes then turn potatoes with a spatula. Cook for an additional 12-15 minutes or until golden brown. (Reduce cooking times a little if using small potatoes.) *NOTE* I actually used red potatoes, quartered, because it's what I had on hand. I also used 1/2 TBS dried rosemary because we prefer it to fresh. 

Potatoes at Very Good Recipes

Shared on The Country Cook July 11, 2014

To Enter: Simply leave a comment telling me why you want to win! Easy as can be! 

Contest Ends July 16, 2014

Disclaimer: I received (1) copy of the cookbook and (1) to review in exchange for this review. All thoughts & opinions are my own. 

My Latest Obsession

One month ago today was my mama's birthday. (Geez....where did those 4 weeks go?) It was going to be a low key evening, just the three of us and her, but I was making her favorite dinner of roasted chicken, and had some Yukon gold potatoes to do something with, I just didn't know what.

First, let me explain why these little golden gems are my newest obsession. It's actually quite simple. They are fan-freaking-tasticly delicious. (One of the best things about this gig is the fact I can make up my own words!) I will admit the first time I ever had them, it was as mashed potatoes, and I didn't care for them in that preparation. But the next time...and the time after that...and every time since...so, so yummy!

If you have never had them, let me try to paint a palate picture for you. They are tender, buttery, smooth, and lend themselves to seasonings very well. We're talking cut with a fork, melt in your mouth, absolutely scrumptious.

So, back to February 19th. The chicken was in the oven, getting all happy; and I had this bag of baby Yukons I had gotten on sale the previous week. Normally I would have either boiled them and seasoned with a little butter and parsley; or just roasted them with olive oil, salt and pepper. But this was a birthday...it called for something special. And that was when I remembered seeing these forever ago, and it was about time to try them!

Oh My Lanta! These are like the best of both worlds! Tender and "smooshy" like a boiled potato, but with crispy, golden edges from roasting. Not to mention, when you smash them, you allow the seasonings to get the whole way into the potato, resulting in every single bite being tasty, not just the outside.

Are you always looking for new tater recipes? Maybe these can be your latest obsession; or at least a great side dish for supper tonight!

Oven Smashed Potatoes Inspired by Pioneer Woman
1 lb. baby Yukon gold potatoes, boiled to just fork tender
1/4 c. olive oil
Rosemary
Dried Parsley
Salt and Pepper to taste
Cooking Spray

Preheat oven to 450. Once potatoes are par boiled, drain and set aside. When ready, spray large baking sheet liberally with cooking spray. Place potatoes on baking sheet and smash with potato masher or fork; be careful not to smash completely so they still stay together. Brush liberally with olive oil and season with rosemary, parsley, salt and pepper. Bake for 25-30 minutes until edges are browned and crisp. Remove from pan with spatula.

Shared on The Country Cook Mar. 21, 2014

Potatoes at Very Good Recipes

Mommy, They Look Like Fingers

That was my son's reaction when he saw these cooking in the pan. Well, to be more specific, my new oven safe Dutch Oven that Mr. Everyday got me for Christmas, that I am totally in love with!

Anyway, little man could see these cooking through the glass lid and asked "Mommy, what are you making? They look like fingers." I laughed and explained that he was right on the money since they were fingerling potatoes! And if you've ever seen them, you know what I'm talking about!

I actually found these in the store when I was on the hunt for some baby red potatoes, but couldn't find any I liked at a price I liked. These appeared to be something the store had gotten in for the holidays and were running on "special" to try to get rid of them since Christmas was over. I bought two packages, not knowing yet what I was going to do with them.

Now, back to this skillet I love so much! See, when I get something new in my kitchen I look for anything and everything I can cook in it. So, the day after Christmas (yeah, I didn't make it more than 24 hours without having to play with it!) I remembered those potatoes sitting in the crisper drawer and knew I could do something magical with them in my new pan. Sure, I could have just simply oven roasted them, but what fun would that have been?

If you're always on the hunt for new potato dishes, be sure to jot this one down, or Pin it. They are crispy on the outside, but tender and butter inside. And if you can't find fingerlings in your store, baby potatoes of any variety would work just as well. You just want something with the skin left on, so they can get browned and crisp.

Did you get any new kitchen "toys" for Christmas? If so, leave a comment telling me what they are! I can always add to my wish list for next year!

Pan Roasted Fingerling Potatoes

1 lb. yellow fingerling potatoes

2 TBS olive oil

2 cloves garlic, minced

1 tsp. dried rosemary

1 tsp. dried thyme

2 tsp. dried parsley

Salt and Pepper to taste

In a large dutch oven or high sided skillet, cover potatoes with cold water. Bring to a boil and cook until just fork tender, about 5-7 minutes. Drain well. Wipe out pan. Heat oil over medium high heat. Add potatoes and seasonings. Stir to combine. Saute' until browned on all sides, stirring often, about 10-15 minutes. Garnish with extra parsley if desired.

Shared on The Country Cook Jan. 17, 2014

Cracked, Not Crushed

I am not the most delicate cook in the world; and I'm the first to admit this. Depending on what I'm making, the kitchen can begin to look like a cyclone hit it, but that usually means something scrumptious  is on it's way! But there are times when a soft touch is required for a dish to turn out perfectly, and this recipe is an example of that. 

A couple weeks back I had a bag of baby red potatoes sitting in the cripser, and no idea what I wanted to do with them. Why did I have them then? Because they were on sale for $.99/lb. at the store, and I'm not one to pass up a bargain, especially in the produce section! 

So I was having them for supper, I just didn't know how. I thought about roasting them, after all, my oven is capable again, but it was busy cooking a beautiful beef roast, and I didn't want to increase the temperature and ruin my "low and slow" method. My mind started wandering...boiled, grilled, fried...and I decided why not a combo? 

These are like taking your basic boiled or roasted baby potato and "mooshing" them together into a new, delicious side dish. Change them up by adding your favorite herbs. Just remember, you simply need to crack them...don't press too hard leading to a crushed potato mess. If you're in the mood to crush something, make mashed instead, those are a great stress reliever!

Sometimes a soft touch in the kitchen is absolutely required. From a temperamental souffle, to these yummy potatoes, it can lead to very good things!

Cracked Red Potatoes

2 lbs. baby red potatoes

1/2 c. olive oil

Dried Rosemary

Dried Parsley

Salt and Pepper

Bring a large pot of water to boil. Cook potatoes just until fork tender, about 7 minutes. Drain well. Lay out on a cookie sheet. Using a fork slightly crush each one to flatten it out. Be gentle, and don't' be surprised if you loose a little potato along the way. Brush tops with olive oil and sprinkle with rosemary, parsley, salt and pepper. Heat a large non-stick skillet over medium heat. Place potatoes (in batches) oiled side down. Brush other side with oil and season. Fry for 3-4 minutes on each side until golden brown and crisp. 

Shared on The Country Cook Sept. 13, 2013

Potatoes at Very Good Recipes

Childhood Soup

I have many fond food memories from when I was little. Dishes mom made better than anyone, things that grandma made better than anyone, special traditions that seemed so simple, but now are remembered with such great fondness. Like when my dad used to "tear down" making breakfast for supper. Pancakes just taste better at 6:30 pm for some reason. And those memories are exactly where the inspiration for this recipe comes from.

About once a month, mom would declare it was "soup night" and in our family that meant 1 thing. Everyone got to choose their own variety of canned soup to enjoy. Now, if everyone wanted the same, it became a meal. But sometimes the three of us would all want different kinds, and that was okay because mom would make them all. That's what made it so much fun! And 9 times out of 10, I was going to choose Bean and Bacon! Oh I loved it so much! Just the smell could make my mouth water! Plus, mom always treated me to my favorite "dipper"~ some crispy Texas toast. Mmm Mmm good! 

So you can imagine how thrilled I was when I came across this homemade, Crock Pot version! I couldn't believe how easy it was! I guess I shouldn't have been, but it was a pleasant surprise none the less. If you like my Ham and Beans, then I strongly suggest you try this. It's very similar, but still different enough not to seem like a repeat. Plus, an added bonus? Put this in the slow cooker int he morning, and when you come home after a long day, your house will smell amazing! Believe me, I'm speaking from personal experience. To make a little easier on yourself, let me suggest prepping the carrots and onions the night before. Pop them in the fridge and they are waiting on you the next morning when you might be in a rush trying to get this ready!

Another comforting food from my childhood updated just a little bit; and it includes my best kitchen friend, the Crock Pot. It doesn't get much better than that!

Crock Pot Bean and Bacon Soup From Crock Pot Ladies

16 oz. dried northern beans

6 slices bacon, cooked and chopped...reserve a little for garnish

32 oz. chicken broth

1 medium yellow onion, diced

3-5 large carrots, diced

2 cloves garlic, minced

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. pepper

Salt to taste

Water

Put beans in a large bowl and cover with cold water by 2 inches. Soak overnight. Drain beans and add to Crock Pot. Add bacon, onions, carrots and garlic. Pour in broth. Add enough water to cover mixture by 1 inch. Add seasonings and stir. Cook on LOW for 10-12 hours or HIGH for 6-8. Garnish with crispy bacon before serving. 

*NOTE* I chopped the onions and carrots in the food processor so they were extra fine. 

Shared on Lady Behind The Curtain Feb. 20, 2013
Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Monday Brainstorms

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

                  and 

Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
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Two Pot Wonder

When I find something in my freezer that I didn't even know was there (okay, maybe I knew and forgot) sometimes I look as it as an opportunity, Sure, I could go ahead and make whatever I had originally planned with it, but most times when I this happens, it's something that leftover or "extra" from another recipe. For example, this came about because I found an extra package of smoked sausage, after buying three when I only needed two. So yes, I could have went ahead and bought one more package and fixed the same meal I had the previous time, but instead I went looking for something new. And what I found is not only delicious and easy, it's a great recipe to feed a crowd. The way it is written here, I would say it would feed 4-5 comfortably. But it could simply be doubled (If you do, use two separate pans for more even cooking) to feed a group much bigger! Plus it has your protein, starch and veggies all in one place! Technically I can't call it a one dish wonder, because you do have to prepare the potatoes in a separate pan, but if you're like me, that one can be washed, dried and put away by the time the oven timer chimes, and you are left with only one to clean after supper! If you are planning on a full house at some point over the next couple weeks, and want to serve more than just one big meal with leftovers for days, this is would be a great solution! Remember to check that freezer now and again too. You never know what inspiration you might find.

Sausage, Potato and Pepper Bake From Hillshire Farm

1 (1 lb.) package turkey smoked sausage, sliced into 1/4" pieces

6 cups red potatoes, cut into 1 inch cubes

2 green peppers, seeded and cut into 1 inch pieces

1 large onion, thinly sliced

2 garlic cloves, minced

1/4 c. chicken broth

1 TBS olive oil

1 tsp dried rosemary

1 tsp dried thyme

Salt and Pepper to taste

Preheat oven to 400. In a medium saucepan, cover potatoes with water. Bring to a boil. Reduce heat to simmer. Cook 10 minutes until crisp-tender. Drain well. In a 9x13 pan, combine potatoes, peppers, onions, garlic and sausage. In a small bowl combine chicken broth, oil and seasonings. Mix well. Pour oil mixture over sausage mixture. Gently stir well to combine and coat. Bake uncovered for 40-45 minutes until veggies are tender and potatoes are browned around edges.

Shared on Mandy's Recipe Box Dec. 18, 2012
Shared on Lady Behind The Curtain Dec. 19, 2012
Shared on Miz Helen's Country Cottage Dec. 20, 2012
Shared on The Country Cook Dec. 21, 2012

Sausage at Very Good Recipes

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