Shortcut Oven Roasted Potatoes

I am a huge fan of the potato. I love them mashed, oven roasted, fried, cheesed up and lovingly dolloped with butter and sour cream. Potatoes are one of my go to side dishes for so many meals. But what I’m not a fan of, is waiting for those oven roasted potatoes to cook through and crisp up nicely in the oven. It takes a good 30 minutes or more to get those suckers done. Don’t get me wrong, there are times when the main meal takes a while to prepare so I don’t mind if said potatoes take their sweet time in the oven, but on some days, they need to get done already.

Enter the microwave. I know, I know….some have a look of horror at the mention of cooking with the microwave. Yes, they are great for rewarming and for cooking certain frozen foods, but the ye old microwave can be a hot topic for some. But I found, quite by accident, these little guys that make my oven roasted potatoes cook so much faster.

These little bagged potatoes are cooked in the microwave bag and all. How easy is that. Now granted, these are supposed to be cooked and served straight from cooking them in the microwave, but I do love how potatoes get when roasted in the oven. So instead of cooking these completely in the microwave, I cook them about 2 minutes less than the package directions, then cut them in half (or bite sized pieces if they are a little bigger), drizzle with olive oil, add some tasty herbs to season them and finish cooking them in the oven. So that means that dinner is on the table in half the time and I’m not so hangry….which my hubby does appreciate. These potatoes still come out crispy on the outside but soft on the inside and oh so tasty.

If you can’t find any prebagged microwavable potatoes, don’t fret because you can still use this same method with ordinary potatoes.

Here’s What you need to make these Shortcut Oven Roasted Potatoes:

* one bag of microwavable potatoes; my store only carries this brand Tasteful Selections but you can use any brand. If you can’t find any that are prebagged, just grab your desired choice of potatoes and wash them.

*olive oil

*salt to taste

*cracked pepper to taste

*1 tsp. dried sage or more to taste

*1 tsp. dried Thyme or 1 TBS. fresh Thyme or more to taste

*1/2 tsp dried dill or more to taste

*1 tsp. garlic powder or more to taste

Pre heat oven to 400°.

Microwave bagged potatoes 2 minutes less than package directions; let cool some until they are easy to handle. Take out of the bag and cut into bite size chunks.

For Potatoes That Are Not In A Microwavable Bag:

cut into bite size chunks and place in a microwave safe bowl. Microwave on high for 12 to 15 minutes tossing occasionally until potatoes can be pierced with a fork but not fall apart.

Place potatoes on a baking sheet and drizzle with olive oil then add the herbs and seasonings; toss to coat.

Place in the oven and cook for 15 to 20 minutes stirring occasionally until the potatoes are crispy on the outside and tender on the inside. If the potatoes start to dry out while cooking, add more olive oil.

Serve with you favorite meal and Enjoy!

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Roasted Garlic Parmesan Bread

Original Date: May 16, 2021 Revised Date: February 24, 2023

This tasty bread is addictive. I think hubby and I ate more of this than the pasta dish that we had for dinner. Adding roasted garlic and Parmesan cheese to the butter mix really turns ordinary garlic bread into something epic. The bread is slightly crunchy on the outside and soft on the inside with a delicious flavor of garlic and buttery Parmesan …. heaven! This is great with pasta, steak or just about any main meal, but fair warning, you might find yourself devouring more of this than your main meal.

Ready to make some for yourself?

Here’s what you need:

*5 garlic cloves (or more for a more garlic taste); peeled

*olive oil

*French bread

*1/2 stick butter, softened ( I used a small loaf of French bread so if you are using a bigger one use 1 stick of butter.)

*2 TBS finely grated Parmesan cheese

*2tsp dried parsley or 1 TBS. fresh parsley

Preheat oven to 350°. Place a small sheet of foil on a baking sheet. Drizzle garlic cloves with oil.

Fold foil over cloves to seal them. Roast garlic in oven for 20 minutes or until soft. Remove from the oven and set aside to cool

Turn oven temperature up to 400°.

Slice bread in half lengthwise and place on to a baking sheet.

Place roasted garlic cloves in a small bowl, with the back of a spoon or fork, mash until it forms an almost paste like consistency.

Add butter, Parmesan cheese and parsley in the bowl with the garlic.

Mix well.

Spread evenly on each half of the bread.

Bake for about 15 minutes or until edges and the cheese start to turn a golden brown.

Slice and serve.

Enjoy!

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Utterly Delicious Mashed Potatoes

Original Date November 28, 2021 Revised Date November 23, 2022

These mashed potatoes are not skinny by any means. These are the indulgent mashed potatoes that I’m always asked to bring to family gatherings or put on the table when friends come over for a down home dinner. These are buttery….yes, there’s 3sticks of butter in there….I did say these were indulgent. These heavenly mashed potatoes are a little creamy with just a few tiny chunks of potato throughout to satisfy those who love a few lumps or two in their mash. These are indeed mashed, but then they are whipped to result in that perfect texture.

Growing up my mom and my grandmother made mashed potatoes from scratch, but they not only mashed them, they would pull out the hand mixer. They would mix together all of those wonderful, indulgent ingredients until everything was just right. Back then I thought that’s how everyone made “mashed” potatoes. It wasn’t until much later that I learned about instant potatoes. I’m not knocking instant potatoes in any way. I myself have made them and there are some pretty tasty ones out there. But there is something comforting about the process of making them from scratch, not to mention the taste. It always makes me think of my mom and my grandmother in the kitchen. It’s one of my favorite side dishes, ok not just as a side. I could grab a spoon and a bowl full and I’d be happy with that as my main meal.

Because they are so indulgent, and yes a little more time consuming, I don’t make them as often and, well, because my hubby is not a mashed potato lover. I still shake my head in wonderment as to how someone can not like mashed potatoes? That being said, with Thanksgiving only a few days away and the holidays nearing, I will be making and eating my share of these. I better get out my stretchy pants. So with spoon or fork in hand…which ever you prefer…. here is how you can make these utterly delicious mashed potatoes to add to your holiday dishes or for just a get together with family and friends.

On a side note, I know when I mention pulling out the hand mixer for the potatoes, some will gasp and some might be a tad appalled. It is true, if you over mix them, they will turn rather glutenous, but I promise, if you take care these will be a winner for you as well.

*4 lb or more potatoes; peeled and cut into cubes. I like to use russet but Yukon gold are good as well.

*1 Tbsp. salt for the cooking water + more to taste in the potatoes

*pepper to taste

*3 sticks of good quality butter or more to taste

*1 to 2 cups evaporated milk or half and half, warmed; I start out with a cup and add more if needed

*fresh or dried parsley

Place the potatoes in a large pot.

Fill with water until the potatoes are covered and add the 1 Tbsp. of salt.

Bring to a boil, then cover and simmer until the potatoes are fork tender.

Drain well.

I learned the hard way that if they are not drained of all the cooking water, you do not get a nice consistency in the end.

On a side note, no, there is nothing wrong with your eyes, the potatoes were still steaming when I dumped them into the colander and kept steaming up the camera.

Place the potatoes into a large, mixer proof bowl and add salt and pepper.

Add in some of the butter and with a potato masher, begin mashing the potatoes.

Slowly add in some of the milk about 1/4 of a cup and continue mashing until most of the larger chunks are broken down.

With a hand mixer set on one of the lower speeds, begin to incorporate the butter and the milk.

Start adding in more butter, salt and pepper. Slowly add in more milk until you get the texture that you want. Do not pour in all of the milk at once or you may end up with potato soup. Yes, I have done that as well. Keep tasting and adding more butter, salt and pepper until the taste is to your liking. Sprinkle in the parsley and mix just enough to blend it into the potatoes. Be careful not to over mix. Once you reach the desired texture, I bring out the wooden spoon to stir in more butter, salt or pepper if needed.

Serve warm and Enjoy!

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Garlic Chili Spiced Cheese Fries

These Garlic Chili Spiced Cheese Fries are so easy to make. They are crispy and packed full of flavor. They are tossed in garlic and chili powder then smothered with cheese. They defiantly take your ordinary fries to a whole new level.

This is a great way to use up any leftover fries that you might have stashed away in the fridge from last night’s take out. These can make a great snack, appetizer or you can do like I did, just grab a fork and huddle down for a cheat day lunch. What can I say, it had been a stressful week and I needed some indulgence. The only thing that I would have added is bacon, but I didn’t have any on hand…shocking I know. Who lets themselves run out of bacon?! Anyway, feel free to add this as well.

So if you are craving fries with a bit of a kick and smothered in glorious cheese, grab some of those tasty potatoes and lets get started,

Here’s what you need:

*Cooked or frozen French fries, any cut will do

*non stick spray or canola oil

*garlic powder to taste

*chili powder to taste

*salt to taste (if the fries are already salted you might want to skip this)

*shredded cheese to taste; I used a blend of cheddar and Monterey Jack

*chives or scallions (optional)

If fries are the frozen variety, cook according to package directions.

Preheat oven or toaster oven to 375°

Place the fries on a baking sheet.

Spray with non stick spray or drizzle with canola oil very lightly.

Sprinkle the garlic, chili powder and salt over the fries; toss to coat

Cook for about 5 minutes.

Take out of the oven and layer on the cheese.

Place back in the oven and cook until cheese is melted.

Sprinkle chives or scallions, to taste, over the top.

Serve with a ranch dipping sauce or any of your favorite fry sauces.

Enjoy!

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Oven Roasted Potatoes with Pancetta

Potatoes are a great side dish that goes with so many meals. When I need a side dish, I love to grab a few spices, some butter…..because there’s always butter…..and mix them with some chopped potatoes. Throw them into the oven and you have something that is almost as good as the main meal.

These oven roasted potatoes with pancetta are indeed a delicious side dish. You might find yourself grabbing a fork and eating more of these than the main meal. Let’s just say there were many of these delectable potatoes that didn’t make it to the table. These are easy to make and take no time at all to throw together. These are crispy on the outside and soft on the inside with a tasty blend of sage and Rosemary roasted in butter and olive oil. The pancetta adds a nice salty flavor that blends well with the herbs. Fresh grated Parmesan is sprinkled in adding even more flavor to these swoon worthy potatoes.

Here’s what you need:

*2 pounds small red or Yukon gold potatoes (unpeeled) cut into about 1 inch cubes

*2 TBS butter; melted

* 1 TBS. olive oil

*2 tsp. dried sage or more to taste

*2 tsp. dried rosemary or more to taste

*1 1/2 tsp. onion powder or more to taste

*1 1/2 tsp. garlic powder or more to taste

*salt and pepper to taste

*1/2 cup diced pancetta

*Fresh grated parmesan to taste

*chopped parsley for garnish (optional)

Preheat oven to 400°

In a large roasting pan add all of the ingredients except the parmesan and parsley; toss until well mixed.

Cook for 30 minutes stirring at least once. If the potatoes look like they are drying out add more butter or olive oil.

Turn the oven temp up to 425° and continue to cook for another 10 to 15 minutes stirring halfway thru cooking time. When potatoes are crispy on the outside and tender on the inside, take out of the oven.

Place in a serving bowl and top with fresh parmesan and parsley.

Serve and Enjoy!

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My Food Journey To England Pt2

Pigs In A Blanket

I simply could not turn down the chance to make these, it has bacon after all. How can it not be good.

I have made my share of the U.S. version, which is sausages wrapped in some sort of dough like biscuit dough or croissant dough. I’ve even had them with hot dogs instead of sausages, but never just the sausage wrapped in bacon and baked to a crispy perfection. These were sinfully good. It was very hard not to eat the whole tray.

Pigs in a blanket are traditionally served as a side with a Christmas turkey dinner. These are great also with a roasted chicken or even as an appetizer for New Year’s.

Here’s how you make them…..just in time for Christmas lunch or dinner:

*8 to 12 slices of bacon

*cocktail sausages

*preheat the oven to 400°

Spray a baking sheet with no stick spray or line with parchment paper; set aside.

Cut each slice of bacon in half.

Place one of the sausages on one end of the bacon slice.

Wrap the bacon around the sausage.

Place on the baking sheet seam side down.

Bake for about 20 minutes or until the bacon is as crispy as you prefer.

*Note* These can be made ahead of time. Just place on the baking sheet and cover with plastic wrap. Remove the plastic wrap when ready to bake.

Enjoy!

The Journey Continues

The Journey Continues to

England

Part One

For this country I chose two little dishes, Yorkshire Pudding and Pigs in a Blanket.

The journey to this country is special to me. Ever since I was a little girl and discovered a little sci-fi British show called Doctor Who (ok not so little), I have been drawn to our friends across the pond. It wouldn’t be until many years later that I would actually make friends and meet with some wonderful people from there via online and in person. One in particular helped me immensely in trying to decide what delicious foods I should discover from here. Liz has been a friend for several years. We met online and later I had the pleasure of meeting her in person (wave Liz). If it were not for her and another in particular (yes, you too Ali my friend, I would never forget you.) I would not have met my hubby and had some memorable times that I will always cherish. Those were indeed some of the best times. But that is another story of a group of wonderful people, that although we may not chat everyday, I still consider them as my life long friends.

As I said before I have been drawn to this country, the history, the people, the magnificent shows, and yes, as a child I would even try the accent.

I really hope that I did these two dishes justice. I hope Liz and the UK FoodTribers at my home away from home, FoodTribe, think so at least. So let’s begin with the first one…the one that when I looked through the oven door and saw that those little golden delights had poofed up (not sure if that’s the correct term but hey, it was a proud moment) I did let out a joyous yell.

Yorkshire Pudding

I will confess, for the longest time I thought Yorkshire pudding was…well…a pudding. It wasn’t until I started watching British cooking shows that I found out it is pretty similar to popovers. Yorkshire puddings are commonly a side dish made from a batter of eggs, flour, milk or water and cooked in a bit of oil or beef fat. The first ever recipe for this was in a book titled The Whole Duty of a Woman in 1737. It was listed as a dripping pudding. Wheat flour began to come into common use for making cakes and puddings. Cooks in the north of England had begun baking batter puddings while their meat roasted to make use of the fat that in the dripping pan. It was later published in 1747 in the book The Art of Cookery made Plain and Easy by Hannah Glasse with the name Yorkshire Pudding. It was she who renamed the original version. Originally the Yorkshire pudding was served with gravy as a first course to help fill the appetites so diners would not eat so much of the more expensive meat.

Today Yorkshire pudding is still as popular as ever. It still mainly accompanies a Sunday roast dinner. It can be served as a whole in a cast iron type pan or baked in individual tins and is still served with gravy. There is also the ever popular Toad in the Hole which is roasted sausages enveloped in a giant, crispy Yorkshire pudding.

I opted to do individual ones baked in muffin tins. The key to making a successful pudding is letting the batter rest and, as Liz warned, getting the oil very hot before adding the batter. I will admit, I was really skeptical that mine would come out right the first time, but as I stated earlier, those babies did indeed rise. The outside was a nice crispy shell while the inside was tender and moist with an eggy texture. I can see why these are still popular to this day.

Here’s how you can make a Yorkshire Pudding:

*3/4 cups all-purpose flour

*1/2 tsp. salt

3 eggs

*3/4 cups milk

*pan drippings from a roast or canola oil; enough for 1 tsp in each muffin tin

In a bowl, sift together the flour and the salt.

In another bowl add in the eggs and the milk.

whisk until well combined.

Slowly add the flour to the egg and milk mixture.

Whisk until the batter is smooth.

Let the batter rest for about an hour.

Preheat oven to 450°

Pour in 1 tsp. of drippings from a roast or any other meat drippings you can save in each cup of the muffin tin. I used drippings from some bacon I had cooked earlier. If you do not have any meat drippings you can use oil such as canola, although the puddings will not be as flavorful, but they will still be mighty tasty.

Place the tin in the oven until the drippings are hot.

Take out of the oven and fill the muffin cups about 3/4 full with the batter.

You should see the batter start to bubble as soon as it hits the liquid.

Bake until the puddings have puffed up about 15 to 20 minutes.

Serve immediately.

You can store leftovers and reheat in a toaster oven. They also can be frozen in a freezer bag for up to 3 months.

Enjoy!

Don’t worry, part two of my English food journey featuring pigs in a blanket will be posted soon. I’m getting hungry just thinking about it.

Mashed Potato Muffins

Yes folks we are once again on the topic of one of my favorite comfort foods….mashed potatoes. I always seem to make way too many, but it’s better to have more than enough than not enough right? These little gems are great for using up any leftover mashed potatoes that you have. It turns something that is already delicious….like my Utterly Delicious Mashed Potatoes into something swoon worthy. Seriously, I had to step away from these because I could not stop eating them. Not only does it have your awesome mashed potatoes, but it is mixed with some smoky bacon, cheddar and Colby Jack cheese and chives. These are great as a side or even as a meal all by it’s self.

Here’s what you need:

*cold mashed potatoes; I used my Utterly Delicious Mashed Potatoes but you can use your own. I don’t really recommend using instant because it does not seem to hold up as well.

*1 beaten egg; if you have more than 2 cups of potatoes use 2 eggs.

*1 cup shredded cheese per 2 cups of mashed potatoes (if you have 3 cups mashed potatoes use 2 cup etc.) + more for the top; I used cheddar and Colby Jack but you can use any kind that you prefer

* 5 slices of bacon cooked and crumbles; if you have more than 2 cups of potatoes you may want to use more

*1 1/2 Tbsp. or more dried chives or 2 Tbsp. fresh chives

*salt and pepper to taste if needed

Preheat oven to 400°

Place cold mashed potatoes in a bowl and add in rest of the ingredients. Make sure you taste the potatoes before adding in the beaten egg to see if you will need to add any salt or pepper.

Mix all of the ingredients together until well incorporated.

Spray a muffin tin with no stick spray.

Fill the muffin tins to the top with the mashed potato mixture.

Bake for 20 minutes or until the edges are golden.

Sprinkle the tops with more of the cheese.

Continue baking for another 5 minutes or until the cheese is melted.

Serve with butter or sour cream.

Enjoy!

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Dad’s Cheese Potatoes

These little slices of cheesy potatoes bring back so many memories for me. My dad was always trying to invent new recipes by putting together what he knew best. They were usually something simple and didn’t take much time, but they would come out really tasty. These potatoes was something he came up with as a side dish when he grilled bbq chicken or sometimes even steaks. Whenever I make these, I can see my dad in the kitchen slicing potatoes and putting these together while running back and forth outside to man the grill.

I knew his recipe by heart because he’d make them so many times and I would help him slice the potatoes or shred the cheese. Recently I was going thru my old recipe box. It contains so many recipes that my mom, dad and me had kept over the years. Most were just written down on those little recipe index cards that you would find many moons ago. I came across the one that my dad jotted down for these potatoes.

You know that feeling you get when you see something written by someone that you have lost a while ago. It’s that warm sensation….like a hug from that person, but yet you still feel the tug of the heart strings because after all the years that pass, you still miss them like it was yesterday. But it still makes you smile because it brings back so many wonderful memories. We do share memories through food so I wanted to share this as well. Of course over the years I have tweaked it a bit. I know if dad were here, he would probably be tweaking them again with me.

These little round, slices of potatoes are covered in cheese and topped with bacon. They make a great side dish for BBQ chicken, steak, roasted chicken or just about anything else that you might crave something simple, but packs great flavor.

Here’s what you need:

*Potatoes cut into 1/2 inch rounds; these can be peeled or unpeeled, I leave the skin on; 1 large potato usually makes about 2 servings

*1 TBS butter melted

*1 TBS canola oil

*1 tsp. onion powder or more to taste

*1 tsp. garlic powder or more to taste

*1 tsp. salt

*1/4 tsp. sweet paprika or more to taste

*cracked pepper to taste

*bacon; I use 2 strips of bacon per potato

*shredded cheese; I used sharp cheddar

Preheat oven to 400° (I know my dad’s original recipe card shows 375° but I have found that 400° works best)

In a cast iron pan, cook bacon until crisp; crumble and set aside. Wipe out the excess bacon fat but leave a small amount in the pan.

As you can see I did not take any pictures of the bacon, I think I was just so hungry and enthralled by the smell that I forgot. So just picture the bacon cooking here —–>

While the bacon is cooking, mix together the onion powder, garlic powder, salt, paprika and pepper; set aside.

Pour in the canola oil and brush the oil all over the bottom of the pan.

Place the sliced potatoes in the pan leaving a small space between each slice if possible. This will make getting the potatoes out of the pan easier.

Brush the tops of the potato slices with the melted butter.

Sprinkle the seasoning mixture over the potatoes.

Place the pan in the oven and bake for about 20 minutes or until potatoes are tender. Check during cooking time to see if the potatoes appear to be drying out too much or the season mixture is getting too done, if so brush with a little more butter and continue cooking.

Sprinkle the shredded cheese generously over the potatoes and top with the crumbled bacon.

Continue cooking a few minutes more until cheese is melted.

Serve as a side or you can even do what I’ve been known to do a few times, start eating them right out of the pan. I know, I have no self control at times but it’s worth every cheesy bite.

*These can also be cooked on a baking sheet. Cook the bacon; set aside. Spray a baking sheet with no stick spray or brush with canola oil. Place the potatoes on the baking sheet and follow the directions above. Bake for 20 minutes are until tender.

Enjoy!

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Air Fryer Corn on the Cob with Smoky Parmesan Cilantro Butter

One thing I love about summer is getting fresh corn. My step dad scored well with some right out of the garden….a friend’s garden at any rate… and passed some of that delicious bounty on to us. At first I was going to do the normal salt and butter and that’s always good too, but this corn already has such a great, sweet flavor that I wanted to add a little something to it to make it extra special. My second thought was I really wanted to grill the corn, but it’s been so hot here in the south that the thought of standing outside in the heat over a hot grill really didn’t thrill me. So what is a girl to do, but turn to the air fryer. I don’t know if you have ever cooked corn in an air fryer…. it was my first time…but if you can’t grill it, the air fryer is defiantly the next best thing.

This corn turned out really tasty. It had a few light charred bits that really gives it that grilled taste and adding the smoky parmesan cilantro butter….oh my! It really adds so much to an already great tasting corn. The butter takes on the subtle flavor of the paprika and cilantro, then you get the slight nutty taste of the parmesan and a little heat…not too much mind you unless you want more….from the chili. The hint of lime really adds so much to it as well. Don’t shy away from the mayonnaise, it adds a nice silky texture without tasting…well…like mayonnaise.

We had this paired with homemade cheese burgers. I think hubby and I ate more of this corn than we did the burgers.

If you don’t have an air fryer, don’t fret, this will still taste just as amazing even if cooked on the grill, boiled or even in cooked in the microwave. Just slather on that smoky parmesan butter at the end to make your taste buds sing.

I also have included below not only air fryer directions, but other methods as well.

Here’s what you need:

*1/4 cup softened butter
*1 TBS mayonnaise
*1/2 tsp. smoked paprika
*1 tsp. dried cilantro or 1 TBS fresh cilantro plus more for garnish; I used dried because it seemed to work better for this
*1 1/2 TBS grated parmesan cheese
*1/4 to 1/2 tsp chili powder
*1 tsp. lime juice
*olive oil or canola oil; you can omit this if you are not cooking the corn in the air fryer or on the grill.
*corn on the cob, husks and silk removed

In a small bowl mix together the butter, mayonnaise, paprika, cilantro, parmesan cheese, chili powder and lime juice; set aside.

If you are making this a head of time wait to add the lime juice right before using.

Air Fryer Directions

Preheat the air fryer to 400°

Brush the corn with canola or olive oil

place in to the air fryer basket.

Cook for 5 minutes and turn the corn over. Cook for another 4 minutes or until corn is cooked.

*Note* Cooking time will depend on the size and brand of the air fryer.

Carefully remove the corn and brush or spoon the butter mixture on to the corn.

How can you resist that delectable looking buttered corn.

Serve as a side or grab a few ears and make it a meal. I can assure you this will end up being the star of your plate.

Grilling Directions:

Brush the corn with oil

Place the corn on the grill at medium high heat.

Grill for about 6 to 8 minutes or until the corn is done, turning frequently.

Brush or spoon the butter mixture on to the corn.

Microwave Directions:

Place the corn in a deep microwave safe cooking dish. Add about 1/4 cup of water to the bottom of the dish. Place plastic wrap over the top and microwave on high

For 1-2 ears 3 to 4 minutes or until corn is tender

4 ears 5 to 6 minutes or until corn is tender

*Note* cooking times may depend on the size and power of the microwave

Brush or spoon the butter mixture on to the corn.

Boiling Directions:

Fill a large pot with water, season with salt if desired. Bring the water to boil and add the corn. Be sure not to over fill the pot or the water will splash out when you add the corn.

Boil for about 4 to 5 minutes or until the corn is tender.

Carefully remove the corn

Brush or spoon the butter mixture on to the corn.

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