Oven Fries

Have you ever noticed how many different types of fries there are? You have your standard cut fries, then there is the curly kind, the steak cut and the popular crinkle cut. There is also the shoe string, which I seem to down those tasty ones pretty quickly because they are so small, and let’s face it, you can grab a hand full of those beauties. I have even seen smiley face fries, though I’m not really sure I want a fry smiling at me while I dunk it in my ketchup pepper mix and eat it. But I’m sure kids might love them. I usually buy the frozen kind that comes in a bag and pop them in the oven until they get nice and crispy, but as my hubby pointed out the other day, I never make my homemade oven fries any more. I knew that was the hint of want homemade oven fries. So of course, that’s what I made.

Here’s what you need:

*russet potatoes ( I find these seem to work the best, but if you prefer another kind, go for it)

*olive oil

*salt and pepper to taste

Wash and peel the potatoes. I like leaving some skin on them, but you can do it how you prefer. Cut the potatoes into desired thickness.

Place potatoes in a large bowl and cover with cold water.

Let them soak for 30 minutes. This helps get rid of the starch in the potatoes and help them crisp up better.

Drain potatoes then place on a towel.

They look kind of cozy don’t they? Dry them really well.

Preheat the oven to 450°.

Place potatoes in a large bowl, pour in the olive oil and sprinkle the potatoes with salt and pepper

toss to coat.

Spread potatoes in an even layer on a large baking sheet.

Cook for 30 minutes, turning potatoes half way thru cooking time, or until done.

Serve and enjoy!

Buttermilk Biscuits

Sunday mornings are for biscuit making. When I was a little girl, I spent many afternoons in the kitchen watching my mom make biscuits to go with our dinner. This recipe is part hers and some of mine that I tweaked a bit. Like my mom and grandmother, I never measure….. we just kind of add until it all looks right. Mom did write down her recipe with measurements eventually, so when I tweaked it, it took a while for me to be able to get it the way I was happy to show it off…… with measurements. So here they are…..

Here’s what you need:

*2Cups self rising flour plus more for dusting

*1/2 tsp salt

*1 Tbs lard or shortening

*2 Tbs butter (I use salted because that is what I always have on hand) plus more for brushing tops of the biscuits

*1 Cup buttermilk or more ( you can use whole milk or you can add 1 Tbs to the whole milk to make buttermilk)

Preheat oven to 450°.

Melt about 1 Tbs of butter and set aside.

Spray a round 8 inch cake pan with non stick spray. You can also use a baking sheet; set aside.

Cut the 2 Tbs of butter into small pieces.

Place flour into a large bowl; add salt, lard and butter.

With the back of a fork ( or a pastry cutter which I do not have) cut the butter and lard into the flour. Do this until the lard and butter is well mixed into the flour and there are no large lumps.

Slowly pour in the buttermilk, stirring to make sure it all comes together.

Continue stirring slowly until dough starts to pull away from the edges of the bowl .

The dough should not be too dry, in fact I leave it a little sticky to the touch, but not wet.

I’m lazy and by this time I’m hungry and craving biscuits, so I do not roll out my dough. Dust your hands with a little flour and scoop out some of the dough and shape in to rounds.

Do this pretty quickly because you do not want to warm up the butter in the dough or the biscuits do not seem to rise as well.

Place into prepared pan, sides touching ( this helps the biscuits to rise taller). Continue this step with the rest of the dough.

Brush the tops of the biscuits with the melted butter.

Bake for about 12 to 14 minutes or until the tops turn are a little golden.

I know it’s hard, but let cool for a few minutes….. just enough time to pull out plates.

Serve with butter or your favorite jam.

Roasted Garlic Parmesan Bread

This tasty bread is addictive. I think hubby and I ate more of this than the pasta that was for the main meal. Adding roasted garlic and Parmesan cheese to the butter mix really puts this on the next level. The bread is slightly crunchy on the outside and soft on the inside with a nice flavor of garlic and buttery Parmesan ….. heaven!

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 (the kind that looks like sand)

*2tsp dried parsley (all I had was dried)

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 425°.

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.

Parmesan Paprika Potatoes

I made these the other night along with steaks and hubby and I could not stop eating them. They are crunchy on the outside from the Parmesan and soft like little pillows on the inside. These make a great side dish or you could even eat them by themselves. We are in quarantine, no one will know how many you’ve eaten. Your secret is safe with me. Yes, they are that good!

Here’s what you need:

*2 potatoes ( this was just for hubby and me, so you can use more potatoes if you need more servings); peeled and chopped into bite size pieces

*olive oil

*1/2 C Parmesan cheese, finely grated (the kind that looks like sand)

*2 tsp smoked paprika; or more to taste

*2 tsp. garlic powder; or more to taste

*1 tsp. salt or more to taste

*Note:if you are using more potatoes, you may want to increase the amount of the other ingredients.

*no stick spray

Preheat oven to 450°

Spray a baking sheet with no stick spray and set aside.

Place potatoes in a large bowl and drizzle with olive oil, enough to coat potatoes.

In a separate bowl, combine Parmesan cheese, paprika, garlic powder and salt.

Stir together until mixed. Add Parmesan mixture to the potatoes.

Toss until the potatoes are well coated with the Parmesan mixture.

If potatoes appear too dry, add more olive oil.

Pour potatoes onto the prepared baking sheet and arrange in a single layer.

Spray potatoes with cooking spray. Bake for about 15 minutes and flip the potatoes. If the potatoes start to burn or seem to be getting too brown before they are done, turn the oven temp down to 425°. Continue baking another 15 minutes or until potatoes are golden brown and crispy on the outside and soft on the inside.

Serve and enjoy!

Roasted Potatoes

Looking for a good side dish after you scored potatoes during your latest grocery run? This is my go to side.

Here’s what you need:

*potatoes, you can use russet or red potatoes.

*1TBS melted butter

*1/4 C olive oil

*onion powder; to taste

*garlic powder; to taste

*dried dill weed; to taste

*dried Thyme; to taste

*salt and pepper; to taste

Feel free to add any other herbs and spices. At times I will use dried rosemary or oregano if I think it will go better with the main dish that I am serving. Play around with it and make it your own.

Preheat oven to 425°.

Cut potatoes into bite size pieces.

Heat a large cast iron pan on medium high heat. Add potatoes, butter, olive oil land rest of ingredients; stir well to mix all ingredients together. Cook stirring frequently for about 5 minutes. Place pan into the oven and cook for about 20 minutes or until potatoes are crispy on the outside and soft on the inside; stirring occasionally so potatoes do not burn.

Serve on the side with your main meal.


Oven Roasted Greek Potatoes

I make a lot of different kinds of oven roasted potatoes. It’s an easy side dish to throw together….with love of course….when you don’t want to spend too much time in the kitchen, but need a satisfying side.

Here’s what you need:

  • red potatoes cut into bite size pieces.
  • olive oil
  • 2 Tbs melted butter
  • smoked paprika; to taste
  • half sharp paprika; to taste
  • onion powder; to taste
  • garlic powder; to taste
  • dried oregano; to taste
  • dried marjoram; to taste
  • salt; to taste
  • lime or lemon juice; to taste

Preheat oven to 425°. In a baking pan, add potatoes. I used red potatoes for this, but you can use any kind.

Pour olive oil and melted butter over potatoes.

Add rest of ingredients; toss to coat.

Place in oven and bake about 25 to 30 minutes or until potatoes are tender. Stir often to keep the herbs and spices from burning. If the potatoes start to look dry, add more olive oil.

Stuffed Yellow Squash

When I was growing up, we would have squash quite often as a side with dinner. Of course it was fried,because well, back then that’s what most southerners did….. fried everything. That or found a way to make it into a casserole. Don’t get me wrong, I still love fried squash and I can make a good lip smacking casserole (yes, I said lip smacking), but I wanted to come up with some recipes to make this little yellow vegetable healthier. This is really just a stepping stone so to speak. There are so many other ingredients you can add to this to make it your own. You can use different herbs, or throw in a small amount of bacon….I know I know it’s hard to consume bacon in just small amounts, but it can be done.

Here is my recipe, but I’m sure I will be tweaking this each time I make it.

Here’s what you’ll need:

* 1 TBS olive oil

*yellow squash

*1/2 small onion diced (if using more than 1 squash use the whole onion)

*2 garlic cloves, minced

*1/2 tsp Thyme or more to taste

salt and pepper to taste

panko bread crumbs

grated parmesan cheese

Preheat oven to 375°Cut squash in half lengthwise and cut off the bottom tips.. Scoop out the inside pulp leaving a 1/4 inch shell.

I found using a small mellon baller made this easier.

Reserve pulp and set aside. In a large skillet over medium heat add oil.

Throw in the onions and garlic. saute until onions start to become tender. Next add the pulp of the squash and heat until it turns soft, breaking up the larger pieces. Stir in salt, pepper and thyme to taste.

Spray a baking sheet with non stick spray. Arrange squash onto baking sheet.

Spoon squash mixture into shells.

Sprinkle panko crumbs on top of squash mixture.

Then rain on the cheese.

Bake for about 20 minutes or until squash shells are tender.