Oven Roasted Potatoes

Everything is better with BACON!


1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Scrub potatoes and place in a large pot. (I peeled my potatoes) Fill pot with water until potatoes are covered by 2-3 inches of water.



Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. My potatoes were fairly large, so this took close to 15 minutes.

Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It’s easier to work with in the skillet and easy to drain with slotted spoon.

Cook bacon in a skillet until golden,

but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.

Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together. Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.

While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.

Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.

Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.

Place cut side down on prepared pan and sprinkle with coarse salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others.

Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.

Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!




LAN Party Weekend and Fancy Macaroni

A couple of weekends ago, Normy and his buds had a LAN party which means: Lame Ass Nerds party, but not really, That’s what I call it. I think it means Local Area Network, also known as WoW weekend or Diablo. Where a bunch of dudes get together and bring their PC’s or Laptops and compare who has the biggest and best computer, no not really but they do play computer nerd games together. (Sorry Normy, I had to say it).

I don’t mind it so much as I cook for them. I have cooked them food the last few times and I love it! So I feel it should be a tradition, so I will cook every time. So it’s all good that they nerd out every now and again.

This year the LAN Man party was at Kelli and Dan’s, so Kelli ordered cupcakes from me as well.

So Friday night I made the cupcakes while Normy was with the dudes.

So since I was on my own Friday I stopped at Whole Foods and got me some Sashimi Salmon for my dinner



I also got a cucumber too

and heirloom tomatoes

So I made me a salad too


So I took the cucumber that I took naughty pictures with and peeled it and sliced it up, like so…

Then I took the 2 heirloom tomatoes and washed them and took a picture

Then I sliced them and arranged the sliced cucumbers and tomatoes and put them on a plate. Then I squeezed the juice of one lemon over them and sprinkled salt and pepper over them and chopped up 4 green onions/scallions and sprinkled that over them too.

and you have a cucumber, Heirloom tomato salad


Then I sipped Champagne while I baked

A PERFECT Jamie Night!

I was up till about 3AM baking and cooking.

Then the next morning (Saturday) I got up and made Normy and me Breakfast (will post that recipe after this one) and then started cooking for the big dinner at Kelli and Dan’s.

Of course I made Pioneer Woman Recipes, because well they are THE BEST! and they make people and their tummy’s happy!

So I made her Pork Sandwiches with Cilantro Jalapeno Slaw

and I made two Pork Roasts because I had to feed 10 people!



The pork cooked all day

So then I ended up adding both to one pot to finish cooking. Which I should have done from the start, but didn’t think they would fit. But I only wanted to have to carry one pot to Kelli’s instead of two.

made the slaw in the morning so it could sit all day too

So I have been wanting to make Pioneer Woman’s Mac and Cheese and I thought this would be the perfect time to make it!

but not just Macaroni and cheese but Fancy Macaroni, it has BACON!

One Year ago: Sweet Spicy Glazed Salmon


4 cups Macaroni
8 Tablespoons Butter (Salted Butter)
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon (I did more than 10)

I LOVE Bacon!


1 Tablespoon Bacon Grease (reserved From Bacon Slices)
1/4 cup All-purpose Flour
2 cups Whole Or 2% Milk
1/2 cup Half-and-half

2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
1/2 cup Grated Gruyère Cheese

1/2 cup Grated Fontina Cheese

1/2 cup Grated Parmigiano Reggiano Cheese


4 ounces, weight Chevre (soft Goat Cheese)

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions.

Drain and set aside.

Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.

Melt 4 tablespoons butter in a skillet


and then saute onions over medium-low heat


for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter

(and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour


and whisk to combine.


Cook, stirring constantly, over medium heat for 1 minute. Pour in milk

and half & half,


then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses

(all the cheeses I added were smelly lol)

and stir until melted.

Add onions

and bacon

at this point I added in about 1/2 a cup of extra sharp cheddar to calm the taste of the other stinky cheese’s down. It was too strong for me.

and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish

I added extra bacon to the top of the macaroni



I covered mine and refrigerated it until I got to Kelli’s and then baked it there…

So I baked it for 15 to 20 minutes or until sizzling and hot. Serve

There was a little girl who was really excited for mac and cheese


See all the computers – this is a LAN party, incase you were wondering

Nerd Central

There’s my Normy

So I got to Kelli’s and starting toasting some buns for the pork Sandwiches
but 1st I had to do this


This sandwich would make anyone happy!



So I ate my dinner and had entertainment while I was eating by Kelli and Dan’s Daughter Kenzie


Cupcake face

She cracks me up!

so Kelli and I were being dorks and I brought my lap top with me and we said we could have our own little nerd girls night too.

Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano

One year ago today: Penne All’Amatriciana

Grilled balsamic steak 



I tripled this recipe and I used only drumsticks

2 chicken drumsticks + 2 chicken thighs
kosher salt and freshly cracked pepper
1/3 cup white wine
1/3 cup olive oil
1/3 cup freshly grated Parmigiano Reggiano

2-3 cloves garlic, minced
a few sprigs fresh thyme

1. Preheat the oven to 450ºF.

Season chicken on both sides with salt and pepper.


2. In a small shallow baking dish such as a pie plate, whisk together the white wine, olive oil, about half of the cheese,


and the garlic.

Throw in the thyme sprigs and the chicken and toss all around to coat.

3. Turn chicken so that the skin is facing up and sprinkle with the remaining cheese.

Place in the oven for 30 minutes. Take a peak. If the skin is getting too brown, reduce the heat to 400ºF. Continue baking for about 20 more minutes, or until the meat is pulling away from the bone on the drumstick. The time it takes to cook this chicken will vary depending on your oven, on the size of the legs, if the chicken was cooked directly from the refrigerator or if it had been brought to room temperature before baking, etc. Trust your nose — if you think it’s done, take a stab. After you’ve made the recipe once or twice, you’ll have a better idea about the timing.




I am about a month behind on my blog! I’m trying to catch up!

So 2 weeks ago on this day Sunday. I had a bunch of men in my house. It always seems to work out that way…There needs to be more ladies here! I need Vagina Time! (ha Some won’t get that, or will find it offensive. But My friend Fawn and I used to say I need Vagina time when we needed girl time).

So Normy was already for some FOOTBALL! Notice Bronco hat, Drink in hand, and laptop up with his stats, yes that means its business time…also known as football time…

So the first man named Russ showed up, He brought Beer…

2nd man showed up named James, he brought Basil…

Just a little…

So I put the men to work!

Pull basil leaves so that I can clean them! and making yummy recipes for yous!





The leaves need a bath…




Then once the basil has had its bath, it needs time to dry…


then you need a bunch of men staring at it…

OK now to make some PESTO!


3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese


1/2 cup olive oil
1/4 cup pine nuts
(I toast my pine nuts a little)
1/2 cup chopped fresh parsley

Combine basil,
Parmesan cheese,
olive oil, and nuts
in a food processor or blender. Blend to a smooth paste. Add parsley if desired.




And here come the Paparazzi…



So when tasting pesto, I put it on bread or a cracker to taste…


And before you taste it, you MUST take pictures…



Is it good?



Then you make a whole bunch and give it to your friends…

More Basil, pesto Recipes to follow…

Emeril’s Crab Cakes


  • 2 tablespoons olive oil
  • 1 cup small diced yellow onions
  • 1/2 cup small diced celery
  • 1/4 cup small diced red bell peppers
  • 1/4 cup small diced yellow bell peppers
  • Salt and pepper
  • 1 tablespoon chopped garlic
  • 1 pound lump crabmeat, cleaned and picked over for shells and cartilage
  • 1/4 cup chopped green onions
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 tablespoons finely chopped parsley leaves
  • 3 tablespoons Creole mustard
  • 4 tablespoons fresh lemon juice, (juice of 2 lemons), in all
  • 2 eggs, in all
  • 3 1/2 cups vegetable oil, in all
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1 1/2 cups fine bread crumbs, in all
  • 1/4 cup all-purpose flour
  • 3 teaspoons Creole seasoning, in all
  • 1 tablespoon water
  • 1/4 teaspoon white pepper
  • Mayonnaise  

Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes.


In a medium mixing bowl, combine the



green onions, grated cheese,

parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside. 

Fold the cooled sautéed vegetables into the crab mixture.


Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side.

Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning.

I topped the crab cake with a Remoulade Sauce:

  • 1 cup mayonnaise
  • 1/4 cup Creole mustard
  • 1 teaspoon cayenne pepper
  • 1/2 lemon, juiced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika

For the Remoulade sauce:

Mix all the ingredients in a small bowl. Serve with crab cakes



This past weekend our friend James brought us some Basil… 

A TON of Basil…

So I made Pesto…Recipe  (Adapted from Show: Tyler’s Ultimate )

  • 2 cups fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • 1/2 cup grated Parmesan or Romano
  • 1/2 cup pine nuts, toasted
  • 4 garlic cloves, roughly chopped
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.

    Garlic bread with melted Parmigiano-Reggiano Cheese slices

     1 loaf of French Bread
    5-6  Garlic cloves, (you could use 3-4, I just use a lot, because I LOVE Garlic) minced
    2 tbsp Olive Oil
    4 Tbsp of butter
    Parmigiano-Reggiano Cheese
    Pre heat oven to 425 degrees
    Slice Bread into 1 inch – 2 inch slices
    Heat skillet to med-med high heat and, melt 4 Tbsp butter and about 2 Tbsp butter
    When butter is melted add Minced garlic and sauté for 2 minutes, do not over cook garlic as it will get bitter or burn and it will continue cooking in the oven, you just want to cook it a little
    Lay slices of bread on a sheet pan and spoon desired butter, garlic, Olive oil Goodness mixture of love on each slice.
    Then take a chunk of the cheese and make sure it’s not grated, but a piece where you can take a  vegetable peeler and peel slices of the cheese off onto bread and layer over garlic and butter mixture, enough to cover bread in cheese goodness.
    Bake 7-10 minutes until edges of bread are golden brown…Then sink your teeth into the garlicky, butter, olive oily, bread, cheesy goodness

    Fresh Mushroom and Parsley Salad

    Recipe  (Adapted from Giada De Laurentiis)

    • 1 pound large button mushrooms, trimmed, cleaned and thinly sliced
    • 1/3 cup chopped fresh flat-leaf parsley
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • Kosher Salt and freshly ground black pepper
    • 2-ounce piece Parmesan

    In a medium salad bowl, mix together the mushrooms and parsley.

    In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.

    Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

    Phyllo Pizza with Feta, Basil, and Tomatoes


    • 1/2  cup  (2 ounces) shredded part-skim mozzarella
    • 1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
    • 1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
    • 1  tablespoon  chopped fresh oregano
    • 1/4  teaspoon  salt
    • 1/8  teaspoon  freshly ground black pepper
    • 10  (18 x 14–inch) sheets frozen phyllo dough, thawed
    • Cooking spray
    • 2  cups  thinly sliced plum tomato
    • 1/3  cup  thinly sliced green onions
    • 1/4  cup  fresh basil leaves


    1. Preheat oven to 375°.

    2. Combine first 6 ingredients in a bowl.

    3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.