Cooking · Dinner · dinner in 30 minutes · Home making · Side dish

Rosemary Potatoes With a Secret!

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If you love delicious, buttery, (but still light) seasoned potatoes, but don’t have much time to cook, read on!!

Red potatoes are a favorite side dish of mine.  They’re my favorite for potato salad.  They wonderful in Pioneer Woman’s Hot Crash Potatoes!  It’s hard to beat red potatoes roasted with rosemary in the oven…BUT they take a good bit of time to cook in there!  

I was delighted recently to be thumbing through my Cooking Light Cookbook and find a recipe for  Rosemary Potatoes done in the microwave!  They came out still moist, not withered up like some things when they’re microwaved.  I was so happy with the results, I just had to share this technique with you!  I love to have a side dish that can be ready in 15 minutes and taste like you’ve been working on it for an hour!

 I made these potatoes for Sunday dinner – a day when we come home from church ready to eat!  This meal was so fast!  I had a package of honey-glazed ham in the freezer, so I warmed up slices of ham, cooked my green beans on the stove with this method and popped the potatoes in the microwave.  In FIFTEEN minutes dinner was ready!  That’s faster than we would have been seated at Cracker Barrel!  This recipe is a keeper!

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Here’s how you make them:

Rosemary Potatoes

  • 1 tablespoon butter
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds red potatoes, quartered (about 4 cups)

Instructions:

Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender. (Mine took a little less than this).

 

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I hope these pictures make you hungry for roasted red potatoes and you try this recipe!  All you need is 15 minutes (or less!).

What kind of potato is your favorite?  And are you like me, and want to throw an “e” on the end of “potato?!!”  What in the world??  Oh well….

With love from my country kitchen,

Denise Signature 150 px

Cooking · Dinner · Home making · main dish · Main entree · Side dish

(L)Oven Monday – “Grilled” Chicken Tenders that Taste Like Cracker Barrel’s

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I love it when a restaurant has healthy food that’s so good you don’t feel like you’re missing out when you choose to order wisely!  That’s how I feel about Cracker Barrel’s Grilled Chicken Tenders!  They’re so juicy and flavorful that every bite is like an indulgence.  Recently I found This Copycat recipe on Southern Plate that reminds me so much of that delicious entree!  They’re not really grilled, but they have the taste of it!  Let me show you how simple this recipe is!

“Grilled” Chicken Tenderloins

Ingredients
  • 4 boneless, skinless chicken breasts, cut into strips.
  • 1 cup zesty Italian dressing
  • 2 teaspoons lime juice
  • 3 teaspoons honey
Instructions:
  1. Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour. Doing this step the night before would make supper a breeze!
  2. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. This can take from 30-40 minutes.
  3. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it.

Here’s what it looked like about half way through the cooking process:

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I cooked my chicken in my electric skillet and it took about 30 minutes, so just keep an eye on the your pan to tell when it’s done.  This is so delicious!  I used the leftovers later in the week for wraps for our lunch and it was delicious cold!  This would be a great staple to keep in the freezer!

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If you need a super-simple and fast side to go with a meal, here’s something we love:

Canned Potatoes with Rosemary and Tomatoes

Canned potatoes, drained
1 Tbl. Butter
Grape Tomatoes, halved
Rosemary
Salt
Pepper

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Melt butter in small skillet.  Cube the potatoes and add them to the skillet.  Let them get brown and a little “crispy.”  Add herbs and Grape tomatoes. Let cook until tomatoes are warm.

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This is a super-easy and yummy meal!  I hope you’ll put it on your menu and then let me know how you like it!

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Do you have a favorite Copycat recipe you make?

With love from my country kitchen,

Denise Signature 150 px

Cooking · Dinner · main dish · soup

(L)Oven Monday – Comforting Soup

Hapy Monday and the Day after Christmas!  I trust you had a wonderful time of celebration!  I’ll share about mine on Friday when we hit the highlights!

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Often after all the rich holiday foods, a simple meal of a comforting, homemade soup is just the thing to have for supper. One reason I love this soup is because it’s so incredibly good, but it’s also really simple.

The recipe is for Baked Potato Soup, and it’s from Cooking Light, but I’ve tweaked it a bit.  Baking the potatoes makes it easy to assemble, and I also think it makes the soup so much better than boiled potatoes chunks.  This also means there’s no peeling or cutting necessary!  Just wrap the potaotes in foil, pop them in the oven, and in an hour you’ll be ready to make supper.   The baked potatoes make fine shreds of potatoes that give the soup a creaminess that is irresistable and comforting!

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I had some holiday ham left over, so instead of topping it with bacon, the chunks of ham added the perfect flavor.  So, you add what you have, bacon OR ham, and I think you’ll be delighted with the results!

Baked Potato Soup

4 Baked potatoes
2 Cups milk
1-2 Cups Chicken Stock
3 – 4 T. flour
Salt & Pepper
Sour Cream
Bacon or ham
Cheddar Cheese

Let Baked potatoes cool slightly, then scoop out the potato flesh from the skins and place in a bowl.  Set aside.

Heat milk in a saucepan and slowly add flour, whisking in to combine.  Cook until slightly thickened.  Add Chicken stock, stir to combine.  Add potatoes into mixture.  Cook until thickened.  If using ham, add it at this point.  Cook until heated through.
Remove pan from the heat.  Stir in 1/2 Cup Sour cream.

Ladle soup into bowls.  Top with bacon, (if you didn’t use the ham) and shredded Cheddar Cheese.

My husband declared that this was the “best Potato soup ever!”  Try it and tell me if you agree!

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Enjoy!

Denise Signature 150 px

Side dish · summertime · Uncategorized

Summer Luncheon ~ Salmon Croquettes

A couple weeks ago while visiting my family in Kentucky, my sister had my parents and me over for a summery lunch.  Everything was so delicious, and I promised I would get her recipe for the Salmon Croquettes for you all.  Today’s the day!

This is a great meal – it’s healthy, it’s economical, and it’s so yummy!  These are all things you could keep on hand for a busy night when you need supper in a hurry.  I chop up fresh red peppers and keep them in the freezer for recipes like this.  Why not plan on making this one night this week?

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Salmon Croquettes & Mayo/Herb Topping

WHAT YOU NEED:

15 oz skinless, boneless pink salmon (I used Kirkland brand from Costco)

½ cup panko crumbs

½ cup finely chopped red sweet pepper

½ cup finely chopped green onions

1 egg, slightly beaten

2 TBL mayo

1 TBL yellow mustard

Topping:

½ cup mayo

3 TBL finely chopped fresh parsley

1 TBL fresh lemon juice

1 tsp bottled hot pepper sauce

  1. Mix topping ingredients.  Place in refrigerator until ready to serve.
  2. In a medium bowl combine salmon, bread crumbs, sweet pepper, green onions, egg, 2 TBL mayo, and mustard.  Shape into eight 2 ½ inch patties.  (about 1/3 cup each)
  3. Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat.  Add patties, cook 4-5 minutes or until browned. Spray the tops with cooking spray before flipping.   Continue cooking 4-5 minutes or until cooked through.  (160 degrees F)
  4. Place patties on a platter with a dollop of the mayo topping.

Her potato Salad tasted like something purchased in a nice deli!  This was a great addition to the Salmon!

POTATO SALAD

8 medium red potatoes

¼ cup chopped fresh parsley

¼ cup chopped green onion tops

1 cup chopped celery

3 hard boiled eggs, chopped

¼ cup diced pimento

1 TBL Dijon mustard

1 cup mayo

¼ cup sour cream

salt and pepper to taste.

1 TBL seasoned salt

Wash and cube potatoes, leaving skin on.  Boil potatoes for 15-20 minutes or until tender.  Drain and place in a large mixing bowl. Mix the remaining ingredients and gently fold into potato mixture.

Now, let me end this post with a fun and delicious way to have the taste of S’mores but with a little twist!  Pictured below is what we call Waffle Cone S’Mores:

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Take all the ingredients you would like to melt and roast together, add it to the inside of sugar cone or waffle cone. We have found that a good combination is chocolate, marshmallows and strawberries.  Fruit really adds the “over-the-top” edge!  The mini Reeses cups makes the perfect little cap at the top of the cone, and when it melts…wow!

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Pack it deep inside the cone, wrap in foil and set it on the grate over a fire or grill.  Try to wait patiently for everything to melt together – about 10 minutes.  Unwrap and enjoy!

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These are the kinds of treats summer was intended for!  Plus you have the fun of the fire, everyone standing around making their own dessert, laughing, munching and enjoying the summer evening.  What fun!

I hope you’ll put some part of this on your menu soon.  What a great recipe for your family, and one special enough for entertaining with as well!

With love from my country kitchen,

Dinner · Easter

Do Ahead Easter Menu

The result will be something delicious and beautiful, and you won't be exhausted!

It’s Easter week!!!!  This is my favorite holiday!  Without the resurrection, there’s no hope, no eternity in heaven, no joy for today!  But because Christ lives, we have it all!  He lives within m heart, and as a believer, I should celebrate every single day!  I will definitely celebrate on Easter!  We’ll celebrate at church this Sunday as we worship with the Galkin Evangelistic team.  We’re excited about the day/week with them at BCBC!

Let’s talk about the Easter dinner today!  Some of my favorite foods to fix for Easter are already posted here on my blog, so I thought I’d do an Easter Round-Up and share some of my favorite recipes that would make a wonderful Easter dinner, in case you need some suggestions for your menu this coming Sunday!  These aren’t just good recipes, most of them are things that can be made in advance, which will lighten your load on the weekend!

Let’s talk dessert first!  This Coconut Cake has been an Easter tradition for many years at my house.  On the link you’ll find the recipe and my instructions of how to put the cake together easily.  This cake is THE BEST!  It’s worth the effort, and if you do the steps one at a time, a few days in advance, it won’t even be that much effort!

The result will be something delicious and beautiful, and you won't be exhausted!

This frozen fruit salad is so delicious and is made ahead of time, which is always a winning recipe in my book!

 

Frozen Fruit Salad

1 can jellied cranberry or cranberry sauce
1 can crushed pineapple, drained

2 bananas chopped in small pieces
1 c. chopped pecans
1 8-oz. container Cool Whip

Place jellied cranberries or cranberry sauce in mixing bowl and using a whisk, break it up well. Add pineapple, banana, and pecans and combine. Fold in Cool Whip.

You can put this in a 9 x 13 dish or make individual servings by placing cupcake papers in cupcake pan and filling with mixture. Freeze. When ready to serve, peel paper of and serve on a piece of leaf lettuce.

Fresh Broccoli Salad is often covered with a heavy dressing, but this one is a lighter version, but every bit as good!  We love it.  It would go well with a ham dinner.  You can mix this together the night before.

  • Fresh Broccoli Salad
  • 4 cups broccoli florets (about 1 head)
  • 1/4 cup thinly vertically sliced red onion
  • 1/4 cup (1-inch-thick) slices red bell pepper
  • 1/4 cup raisins
  • 2 1/2 tablespoons sliced almonds, toasted
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 center-cut bacon slice, cooked and crumbled (drained)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons olive oil

    Preparation
    Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.

Do-Ahead potatoes are a great time saver on Sunday.  This recipe has been a favorite of ours for about 30 years!

Gourmet Potatoes
6 medium potatoes
2 C shredded cheddar cheese
1/4 C butter
1 1/2 C sour cream (I used light)
1/3 C chopped onion
1 t. salt
paprika

Peel the potatoes. Leave them whole. Cook in boiling water ’til tender. Cool.
Shred potatoes coarsely. In medium-sized saucepan, melt butter and cheese. Stir ’til melted. Remove from heat; blend in sour cream, onions and salt. Fold in potatoes and pour into a 2 qt. casserole dish.
Sprinkle with paprika on top. Refrigerate overnight. Bake @ 350 degrees for 30 minutes.

Lastly, if you need a great do-ahead roll, these are my very favorite.  You make them up to the point of just par-baking them, then pop them in the freezer.  They only require about 10 minutes of baking from their frozen state when you need them!  I make up half of this recipe and keep these rolls on hand for last minute dinners after the holiday meal is over!

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This is Lee Drummond’s recipe.  You can find it on this post.

Working on your menu a little at a time this week will cause less stress on Sunday.  It’s all about the Lord Jesus Sunday – so make wise choices this week so you can focus on Him rather than having to fuss with the meal!

Do any of these strike your fancy?  What will you be fixing for Easter dinner?

Lovingly,

 

 

Side dish

Sprucing Up The Baked Potato

Often it’s easy to find a great new main dish, but do you tend to get into a rut with your side dishes?  Green beans, corn and baked potatoes can get a little old if they’re not “spruced” up a bit! Let me share two of my favorite ways to fix a potato in the oven.

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Potato Wedges

Potato Wedges

Ingredients

  • 2 tablespoons vegetable oil
  • 1/4 cup Italian-seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 4 medium unpeeled potatoes (about 1-1/2 pounds)

Directions

  1. Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes.
  2. Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes. Yield: 6-8 servings.

Another delicious potato wedge is the Potato Skin.  If I’m in need of something in about 20 minutes, this is my go-to!

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Potato Skins

4 Baking potatoes, washed
Melted Butter
Paprika
Sea salt

Preheat oven to 425 degrees.

Bake the potatoes in the microwave until tender.

Cut into wedges and place flesh side down on a baking sheet.  Brush skins with melted butter and sprinkle with Sea salt. Place in oven for about 5-7 minutes.

Turn potatoes over and brush flesh with butter and paprika.  Return to oven and bake 5-7 minutes, or until crispy.

Serve With sour cream.

I love a good potato, and both of these are great accompaniments to a great main dish!  Do you have a favorite way you fix potatoes fast?

With love from my country kitchen,