Roasted Potatoes with Panko, Green Onions and Dill

1 year ago: chilled calamari salad with lemon and parsley

Cheeseburger Macaroni

So I have a lot of people and things that inspire me in my world of cooking.

1st my hubby inspires me, he doesn’t have to do anything really to inspire me, but eat my food. But I am ALWAYS saying to him I wanna cook this and I want to make this and this looks good and I want to go to this store or to the farmer’s market…

I also have people like Lori, who is my #1 food blog fan. She found me through my blog, and she says that I inspire her! Well if I inspire someone, then that inspires me even more! It’s nice to inspire people! Makes you feel good and stuff!

Another person who inspires me (as you ALL KNOW) is The Pioneer Woman

I love her! I love all her pictures on her blog and all of her recipes. I like how she writes and how goofy she can be on her blog. I don’t think I have made a recipe of hers that I haven’t liked! She makes yummy recipes that I feel most anyone would like!

Something else that inspires me is when people make my recipes like for example Dave, who found me through my Flickr account…He finds recipes on my blog and then makes them.

Like this picture, I did NOT take it, Dave did! He got the inspiration from my blog.
Salmon Marinade

He also made this:
Leftover Corn and Chipotle Pepper Salad?

recipe
Makes me happy when people make my recipes, but when they take pretty pictures of the recipe they make,  I love it even more and inspires me to make more recipes!  Inspires me to make more recipes in hopes they make my recipes too and even take pictures too!!!!!

Another person that inspires me is Lidia Bastianich. How can you not love her? She’s been around forever and she can cook!

and she cooks my 2nd favorite food, Italian!

When I went to Kansas City I wanted to eat at one of her Restaurants, but it was closed for Memorial Day holiday…
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To prove I was there…
lidia bastianich

I have two of her cookbooks and her cooking is a little intimidating to me. But when I watch her show I just want to make all her recipes. They look SO good! I really  should make more of her recipes!

Another person who inspires me in Ina Garten also known as:

The Barefoot Contessa. I like her style of cooking. She always says use “good” olive oil, use “good” salt. Meaning Good Quality, and I totally agree with her. Shes a bit of a snob, as she should be. Living in the Hamptons. I like a lot of the foods she makes and her style, she doesn’t go on and on when cooking, she gets down to business and just does it! Only thing is she doesn’t like cilantro, so there are no recipes that she makes that call for it, and I LOVE cilantro!

I also LOVE Giada De Laurentiis.  She started with Every Day Italian on The Food Network and then she has a new show: Giada at Home and I like that show better. I like her style, because she makes some damn good food! She makes my one of FAVORITE salmon recipe that I ALWAYS make!

I like how neat she is, as in clean when she cooks. I don’t like how she describes everything though, that gets annoying to me, she likes to use her hands and rrrrreally gets into describing how something tastes or smells. Her food is light and fresh too. Overall I like her style…

So now that you know some of the people who inspire me, let’s get to the good stuff, the Recipe!

so I made this recipe up

Start by preheating your oven to 425 degrees

once the oven has been preheated place a cast iron skillet inside, get the skillet nice and hot and ready for when you are ready for it…

you will need one pound of Baby Red Potatoes
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wash them and place them on a paper towel to dry
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then slice them in half, like so
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place them in a medium-sized bowl
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and drizzle olive oil over them
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then sprinkle garlic salt and freshly ground black pepper over the top, to taste
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Then sprinkle on about 1/2 a cup of Panko break Crumbs
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Stir all together
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Then take your warmed cast iron skillet out of the oven and throw the potatoes in the pan, They should sizzle for you. Then place the skillet back in the oven and back the potatoes for about 15 minutes
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once they have baked for 15 minutes then flip them and then bake another 15 minutes, or until fork tender. You could turn the heat up too as well to get them a little more crispy and brown…

So once the potatoes are done pull them out of the oven and then chop up some fresh dill and about 5 green onions and sprinkle them over the potatoes
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and you may now…EAT!

Red Potato and Tomato Salad

recipe

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
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Kosher salt and freshly ground black pepper
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Add the potatoes to a medium saucepan
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with enough cold water to cover by at least 2 inches.
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Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes,
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tomatoes,
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scallions,
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olives,
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parsley,
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capers,
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thyme,
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olive oil,
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and lemon zest.
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Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
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Baby Red Potato Salad

Recipe

4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper
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Boil potatoes in salted water until soft,
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approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion,
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green pepper,
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mustard,
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olive oil, vinegar and mayonnaise
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and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.
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Once the potatoes are done and cool, mix into the bowl and add scallions
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and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve

Roasted Red Potatoes with Fresh Rosemary

Normy likes rice and I like potatoes. I grew up with potatoes and Normy grew up with rice. I never get sick of making potatoes and better yet, eating them because there are so many ways to make potatoes and its not hard (to me) to mess them up. Where as with rice you can’t do it as many ways and its so easy to mess it up and make it gluey.

1 pound baby red potatoes
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2 tbsp Olive Oil
1 tsp garlic salt
1/2 tsp Kosher salt
1/2 tsp ground black pepper
2 Springs fresh rosemary, removed and chopped
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first things first preheat your oven to 400 degrees

Then Start by washing the potatoes and cutting them in half and then the half in half again, add them to a bowl
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then pour some olive oil over the potatoes
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then add
1 tsp garlic salt
1/2 tsp Kosher salt
1/2 tsp ground black pepper
then add chopped rosemary
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Then take a large spoon, or clean hands and mix everything together and make sure the potatoes are coated in the olive oil
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then once potatoes and spices are all mixed well add them to a sheet tray (I put parchment paper on mine for easier clean up)
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spread potatoes out
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then put potatoes in the oven
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bake for 15 minutes
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then flip them and stir them and shake them so they cook all over, then put back in oven and bake for another 15 minutes, then flip them again and bake for another 10-15 minutes until they are tender when you poke them with a fork.
Let them cool a little and then serve
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You could add sour cream! as well for extra goodness!

Baked, Baby Red potatoes

I totally just winged it with this recipe. I was like oh I got some mini red potatoes, I better use them before they go bad…Hmmm how should I cook them? Well defiantly gotta use olive oil and onions and garlic, a MUST with me and potatoes! So then I was like hmmmm what else and I just totally made these up in about 2 minutes…Normy liked them, said he liked the flavor, so for making them up in 2 minutes not bad!

OH and before you even make this recipe you MUST do this…
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Baby red potato boobies! Nothing wrong with having little potatoes! Oh you like my new shirt! It’s so yellow and cheerful! Normy said I looked like a Sunflower! (I took that as a compliment as Sunflowers are my fav flower).

OK NOW people back to cooking!

1 Ziploc freezer bag

1 bag (1 pound) Baby Red Potatoes (washed)

10-12 pearl onions, skin taken off

4 Tablespoons of Olive oil

1 tsp Smoked Paprika

1 tsp salt & pepper

1 tsp garlic salt

1 tsp dill weed

pinch of red pepper flakes

Start by preheating oven to 350 degrees

Take red potatoes and wash them and cut them in half, add them to freezer bag, pour in olive oil, onions, Paprika, salt, Pepper, garlic salt, dill weed, and red pepper flakes.
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Seal bag and massage everything together so that it gets rubbed all over potatoes. Pour potatoes in bag onto a sheet pan and spread out.
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Place in oven and bake for 15 minutes, then with a spatula, flip potatoes bake for another 15 minutes and flip again and bake for another 5-10 minutes until potatoes are tender when you poke them with a fork
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