[grilled tortilla chips]

Corn tortillas

Olive oil

Salt (mix it up - I like garlic salt)

I use a panini press, but an indoor grill or skillet would work also. 

Heat panini press. Drizzle a little olive oil on corn tortilla and sprinkle with salt. Using a basting brush or fingers, spread oil and salt on one side of tortilla. Put on panini press and grill until turning golden brown. Turn tortilla a quarter turn and continue grilling until crisp, but not burnt. Cut into chips immediately. Enjoy warm or at room temp. 

[new potatoes au gratin]

Serves 2-3
Estimated time: 40min

Ingredients
1 1/2 tablespoons butter
1 tablespoons flour
1 cups whole milk
Salt and white pepper
6-8 new red potatoes, cooked and sliced 1/2-inch thick
3 ounces grated Cheddar cheese

Directions
Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.

[honey glazed carrots]

serves 2 generous servings

1/2 Tbsp vegetable oil

1 pound carrots, cut into 1-inch lengths, halved if thick

1/2 cup chicken broth (or water)

1/4 cup honey

1 Tbsp red-wine vinegar

coarse salt and black pepper

1 Tbsp unsalted butter

In a large skillet, heat oil over medium-high.  Add carrots; cook, stirring once, until beginning to brown, 2 minutes or less.  Add broth, honey, and vinegar; season with salt and pepper.  Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes.  Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).  Remove the skillet from the heat; add butter and swirl skillet until melted.  Season with salt and pepper.

[warm potato salad]

based on Nigella Lawson's recipe of the same name

8-10 small red potatoes, washed and cut into 1 inch pieces

2 green onions, thinly sliced

1/2 Tbsp olive oil

1 garlic clove,  minced

1 Tbsp sherry

1 tsp red wine vinegar

1/2 Tbsp dijon mustard

salt

pepper

In a sauce pot bring 3 inches of water to a boil.  Add a little salt and the potatoes.  Boil the potatoes for 12 minutes, or until done.  Turn off the heat.  Drain the potatoes in a strainer and leave them in the strainer.  Return the pot to the warm stovetop.  Add the olive oil and the garlic clove to the warm pot and stir until fragrant.  Add the red wine vinegar, sherry and mustard.  Stir until combined.  Add the potatoes and green onions to the mustard mixture and stir to coat.  Season with salt and pepper as desired.  Place in serving dish, (or leave in pan), and let sit at room temperature up to 1 hour.  If you want, you can also chill the salad, but serve at room temperature.

[caramelized vegetables]

This recipe is so easy and so tasty, I was kicking myself that I'd never used my balsamic vinegar this way.  I know it's not that hard, and the veggies aren't really caramelized, but they look and taste like they are and we love it.  

2 pounds small red potatoes, cut into 1-inch pieces (depending on how big the potatoes are, I cut them into quarters so I have little 1 inch wedges)

1/2 tsp salt

1 pound asparagus, cut into 2-inch pieces

1/3 cup salted butter or Smart Balance (I always see how much butter this truly is when I'm cutting it, so I tend to use a Tbsp or so shy of 1/3 cup)

1 large onion, chopped (white, yellow or red depending on what you have or like), (about 1 cup)

1/4 cup balsamic vinegar

1/4 cup packed brown sugar

Pepper

Heat 2 inches of water to boiling in a 3-quart saucepan.  Add potatoes and 1/2 tsp salt.  Heat to boiling; reduce heat to medium.  Cover and cook about 12 minutes, or until tender, drain and set aside.

Heat 1-inch water to boiling in the saucepan that held the potatoes.  Add asparagus.  Heat to boiling; reduce heat to medium.  Cover and cook about 5 minutes or until crisp-tender; drain and set aside.  

Melt butter in the same saucepan over medium-high heat.  Cook onion in butter about 5 minutes, stirring occasionally, until golden brown and opaque.  Stir in vinegar and brown sugar.  Add the potato and asparagus to the onion mixture and toss to coat everything.  Season with pepper and serve immediately, or pour contents into large Pyrex pan and keep warm (about 200 degrees) until ready to serve.  (I like to make this first and keep it warm so it sits together and the potatoes soak up even more of the liquid).  

This dish could easily serve 6 people, or 2 very hungry people with a small main dish of fish or chicken.

[honey cornbread muffins]

Based on a recipe by The Neelys

Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
 

Special equipment: 12-cup muffin tin and Pam for baking (the one with the flour in it)

Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
 

Prep the muffin tin by spraying each cup with Pam.  Evenly divide the cornbread mixture into the cups. Bake for 7 minutes, then reduce oven heat to 375 and continue cooking for 8 more minutes (15 total).  At 15 minutes muffins should be golden brown on sides and a toothpick should come out of the center cleanly.

[buttered egg noodles]

serves 2 as a side dish

6 oz wide egg noodles

2 Tbsp butter

chopped parsley or dill

small squeeze of lemon juice

salt and pepper

Cook noodles to al dente (according to instructions on package) in boiling salted water.  Transfer 1/8 cup of the water to a skillet then drain the noodles in a strainer.  Rinse noodles with cold water to stop cooking.  In the skillet with the water, stir in the cold butter and keep heat on low.  Add the parsley or dill (about 1 Tbsp chopped parsley, or 1/4 tsp dried dill), stir in lemon juice and salt and pepper to taste.  Toss the noodles with the sauce and serve warm.

[roasted red potatoes with rosemary]

I don't know why I'm always trying to find a better, easier recipe for roasted potatoes, but I am.  There's something so simple about roasted potatoes that makes them taste like they're fried, but light because they're not.

This makes 3 servings.

6-8 small red potatoes, quartered

1 Tbsp olive oil

1 tsp dried rosemary*

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 400 degrees.  Combine all ingredients in a large bowl to coat potatoes.  Spray a large baking pan (like Pyrex) with Pam, or similar non-stick cooking spray.  Transfer potatoes to baking pan and cook in oven for 35 minutes or until tender and golden.

*Rosemary can also be replaced by dill or thyme.

[rosemary roasted potatoes]

This is adapted from a recipe from Food & Wine Magazine - since there's only two of us, we're often copying flavors but not quantities... 

serves 2

1 large potato

salt

about 1 Tbsp dried rosemary

extra virgin olive oil

black pepper

Cut the potato into 1-inch cubes and place in a pot with cold water (enough to cover the potatoes).  Bring the potatoes and a pinch of salt to a boil and let simmer for 12 minutes.  Drain the potatoes and return to the pot to dry out the chunks.  

Spread foil over a rimmed cookie sheet.  Spread the potatoes on the foil and sprinkle with rosemary.  Drizzle with olive oil and salt and black pepper.  Toss to coat the potatoes.  (There should be enough olive oil to form a thin layer on the bottom).  Roast the potatoes for 45 minutes, stirring a few times and adding olive oil if needed.  When the potatoes are starting to brown, (about 45 minutes), tilt the cookie sheet and pour off any excess oil.  Roast the potatoes for 15 minutes longer, until browned and crisp.  Serve warm.

[potatoes au gratin]

serves 2-3 as a side dish

2 medium russet potatoes, peeled

1/2 cup heavy cream

1/4 cup whole milk

3/4 Tbsp flour

1 large garlic clove, minced

salt and pepper to taste

1 Tbsp butter, softened

3/4 cup grated Cheddar cheese

1 Tbsp or so of freshly chopped parsley

Preheat oven to 400 degrees.

Cut potatoes into 1/4 inch slices, then quarter each slice.

Beat together cream, milk, flour, garlic salt and pepper until well mixed.

Coat the inside of a large baking dish with the softened butter.

Arrange 1/4 of the potatoes on the bottom of the dish.  Pour some of the cream mixture over the potatoes.  Repeat this layering two more times.

Cover the baking dish with foil and bake for 30 minutes.  Uncover and bake another 30 minutes, or until the potatoes are starting to brown on top.  

Sprinkle cheese on potatoes and bake for another 5-10 minutes, or until the cheese is bubbly and starting to brown.  Sprinkle parsley on cheese and let cool for a couple minutes.  Serve and enjoy.

[erin & bobby's potato salad]

bobby made it up - erin perfected it

This is the 2nd best potato salad I've ever had (the first being Jacobson's, which is a family favorite that can never be recreated or beat).  This is based on Bobby Flay's Mesa Grill Potato Salad that I've adjusted and will use any excuse to make it.  

Ingredients:

1 pound new potatoes (8-10 small)

1 cup mayonnaise

1/8 cup Jack Daniels Honey Dijon Mustard

1/2 Tbsp Northwoods Fire from Penzeys or Chipotle

1 Tbsp lime juice

1 green onion (white bulb and 3 inches of green), finely chopped

1/2 medium red onion, thinly sliced

1 small jalapeno pepper, finely diced

2 cloves garlic, finely chopped

2 Tbsp coarsely chopped cilantro

1/4 tsp cayenne

Salt and black pepper

In a large pot of boiling salted water over high heat, boil the potatoes until cooked through, 15-18 minutes.  Drain and slice 1/2 inch thick.

mix this

In a large bowl, combine the mayonnaise, mustard, Northwoods Fire or Chipotle, lime juice, green and red onions, jalapeno, garlic, cilantro, salt and pepper.  Once the mixture is well combined, place the warm sliced potatoes in the bowl and mix carefully folding the mixture until combined.  Season to taste with additional salt and pepper.  Cover and place in refrigerator for an hour, or until ready to serve.  Can also be served immediately, warm.

[steakhouse rice]

Serves 2 as a side dish (but we’re talking 2 hungry people, because Ben and I couldn’t eat it all – but it makes good leftovers too).

Ingredients:
2 cups beef or chicken stock or canned broth
1 cup uncooked long grain converted white rice
1 Tbsp vegetable oil
1/3 cup diced white onion
3 to 4 mushrooms, sliced (optional)
1/2 cup frozen peas
1/4 tsp chili powder
1/4 tsp salt
Bring the stock to a boil over high heat in a medium saucepan.  Add the rice, stir, cover and reduce to low.  Simmer for 20 minutes on low heat. 
When the rice has cooked for about 10 minutes, (with 10 remaining…), heat the oil in a skillet over medium heat.  (Note: use a large skillet – read ahead). 
When the oil is hot, add the onion and mushroom to the pan.  Saute for 5 minutes..  When the rice is done, add it to the skillet and turn the heat to medium/low.  Add the frozen peas, chili powder and salt.  Stir and heat for 3-4 minutes, stirring occasionally.  Serve with grilled steak or chicken.

[cornish hen gravy]

1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth

Once you've made your cornish hens...

Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes. Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. 

Serve.

[bruschetta]

1 baguette
1 1/2 lbs ripe plum tomatoes (about 8-10)
2 tbsp finely chopped onions
2 garlic cloves, minced + 1 clove cut in half to rub on bread
1/4 cup chopped fresh basil
2 tsp balsamic vinegar
3 tbsp extra virgin olive oil
salt and pepper

Cut tomatoes in half, squeeze out seeds and juice. Dice tomatoes and put in bowl. Add onion, minced garlic, basil, vinegar and olive oil. Stir and add salt and pepper as desired. Store in fridge for at least 1 hour, up to overnight. Drain most of the liquid and serve at room temperature.

For the bread: Cut baguette into slices. Rub each side with garlic. Broil on a sheet pan in the oven and flip once until each side is golden brown. Serve bread warm or at room temp.

Note: Any extra bruschetta can be used within a week for pasta sauce or marinade for chicken.

[twice baked potatoes]

Medium to large potato (1 per person)

Vegetable oil

Milk (2 tbsp per potato)

Garlic powder

Dill

Grated cheese (like Colby Jack, at least 3 tbsp per potato)

Salt and pepper

Preheat oven to 400 degrees.

Wash potato prick holes in it with a fork (about 8 stabs per potato). Rub each potato all over with a little oil. Place the potato right on the oven rack (no pan) and bake for 45-60 minutes. (You should be able to tell when it's done by grabbing it with an oven mitt, a little soft, squeezable).

Adjust oven to 350 degrees.

Let potato cool for 5 minutes. Cut top 1/4 of less from potato, lengthwise. Scoop out the potato's insides and put into medium sized bowl. Reserve skin. Mix potato, milk, a couple dashes of garlic powder, a dash of dill, some of the cheese (save a little), salt and pepper. Mash until it's lumpy but well mixed. Adjust seasonings to your liking.

Put potato mixture back into the potato skin, packing it in but letting it overfill. Put it into a baking dish and sprinkle the rest of the cheese on top.

Put into 350 degree oven for 20 minutes. It's done when the cheese is melted to your liking.

Tip: When you've removed after the cheese is melted, cut a small 1-inch cut into the top of each and place 1/3 tbsp of butter in each. Serve while hot.

[parmesean baked potato]

serves 2
an edited version of Paula Deen's 'Half-Baked Potato'

1 large baking potato
2 tbsp Olive Oil
1/4 cup grated Parmesan
1/4 tsp paprika
Garlic Salt or Powder (The salt helps build a better crust, but if you're watching your salt intake, cheat yourself)

Cut the potato in half lengthwise. Brush the cut sides with olive oil. Mix Parmesan, paprika and garlic together. Dip the cut sides in the Parmesan mixture. Place the potato, cut sides down, on a greased pan (Pam), and bake at 350 degrees for 1 hour.

Serve cut side up and enjoy with some Smart Balance or butter, or sour cream... or whatever you want.

[oven roasted red potatoes w/ rosemary and garlic]

serves 6
adapted from Paula Deen

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin Olive Oil
4-6 cloves garlic, crushed
1 tbsp fresh or 1 tsp dried rosemary

Preheat oven to 350 degrees.

Quarter the potatoes. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Season with salt and pepper and stir. Transfer the potatoes to a shallow baking pan and roast in oven until the potatoes are tender when tested with the tip of a knife, (about 45-60 minutes). Serve hot.

[horseradish smashed potatoes]

serves 2
adapted from Rachael Ray

1 pound small red potatoes, cut into quarters
coarse salt
coarse black pepper
1 tbsp unsalted butter
1/8-1/6 cup sour cream
1/2 rounded tablespoon prepared horseradish
1/8-1/4 cup milk, depending on how you like it

Place potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes.

Drain the potatoes and return them to the hot pot on the warm (but turned off) stovetop to dry them out. Add the butter, sour cream, horseradish and milk to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper to taste.

Serve as a side dish with sweet sausages braised in onions

[broccoli salad]

serves 6-8

2 heads broccoli
6-8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins
8 ounces sharp Cheddar cheese cut into very small chunks
1 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup sugar

Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, raisins, and cheese. In a small bowl, combine remaining ingredients, stiring well. Add to broccoli mixture and toss gently. Chill and serve cold.

[parmesan brussels sprouts]

I know a lot of people hate brussels sprouts - but I thought I did too, until I made them them this way.

Serves 2

About 18 frozen brussels sprouts (half of the frozen package)
1/4 cup water
1/4 tsp salt
1 Tbsp butter/smart balance
Garlic Powder
1/2 cup Fresh Parmesan (the stuff in the plastic container in the cold section - not the Kraft crap)

In a skillet over medium heat, add water, sprouts, salt. Combine and wait for boil. Cover with lid and simmer on medium for 8-10 minutes, (until you can pierce them easily with a pointy knife). Give the pan a shake a couple times. Drain Sprouts and return to pan, (keep heat at low). Add butter and garlic powder (depending on how much garlic you like - either 1/4 tsp to 1 Tbsp - I just eyeball it). Add Parmesan cheese and let sit for 1 minute. Season with pepper if desired.