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  1. Wednesday, March 4

    Crispy Rosemary Roast Potatoes from ‘Brown Eggs and Jam Jars”

    I am SUPER excited about today’s post. First off, I get to brag about one of my very lovely food blogging friends. Second, I get to share an AMAZING recipe with you. Third, I get to do a giveaway. So much goodness in one place!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Aimée Wimbush-Bourque is a friend I met through blogging that I am beyond grateful to know. She is lovely and talented and I am lucky to have her as one of my people. Her blog Simple Bites is wonderful and she is truly an inspiration to me. The woman pretty much makes everything from scratch. When you grow up on a homestead AND you’re a professional chef you tend to do that sort of thing. I know I will never be an “Aimée” myself, but one can always dream…and at least I try!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Aimée just published Brown Eggs and Jam Jars and I am so happy to share this beautiful cookbook with you today! (Congratulations, Aimée!) My friend Allison came over this morning and we made a couple of Aimée’s recipes from the book. It was such a lovely morning, spending time with a friend making recipes written by another friend. I’m feeling all aglow with cheesy friend-i-ness!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Today I get to share Aimée’s recipe for Crispy Rosemary Roast Potatoes with you. Holy HANNAH, people. So good. Allison and I basically ate the entire batch. (We won’t talk about how many potatoes that was!) The technique for cooking the potatoes coupled with a cornmeal coating made for truly perfect roast potatoes. Perfect and dangerous. I wasn’t kidding when I said Allison and I ate an ENTIRE BATCH. At 10:30 in the morning, mind you. SO GOOD.

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Anyway, Aimée’s book is filled with similarly wonderful recipes and I highly recommend you buy the book immediately! Right after you enter today’s giveaway, of course!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    We are giving away a copy of Aimée’s beautiful book to one lucky, randomly-selected winner! Simply leave a comment telling us your favorite thing to make from scratch and you’re entered! Aimée is all about going homemade, so I think chatting about our favorite from-scratch recipes is the perfect way to celebrate her book launch! So, to recap, to enter the giveaway please leave a comment telling us your favorite thing to cook/make/bake from scratch by Midnight PT on Wednesday 3/11/15.  Prize needs to be shipped to a U.S. or Canadian address.

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    And with that I give you Aimée’s recipe for some of the best potatoes you’ll ever eat. Enjoy!

    Crispy Rosemary Roast Potatoes
     
    This recipe is from the book "Brown Eggs and Jam Jars" by Aimée Wimbush-Bourque and makes some of the best roast potatoes this side of anywhere!
    Author:
    Serves: 6
    Ingredients
    • 2 pounds red potatoes (about 6-7 medium), peeled (Please note that I totally did NOT peel the potatoes, whoops! Sorry, Aimée! They still came out perfectly)
    • 2 teaspoons salt, divided
    • 2 tablespoons cornmeal
    • ½ teaspoon black pepper
    • ¾ cup olive oil
    • Leaves from 2 sprigs fresh rosemary, minced, plus more chopped for garnish (I also forgot to mince the rosemary leaves...can you tell Allison and I were chatting while making the recipe? Again, everything tasted great.)
    • 8 fresh garlic cloves, peeled
    Instructions
    1. Position a rack on the lowest level of the oven and preheat oven to 425ºF (220ºC).
    2. Cut each potato in half, then in half again, until you have 4 evenly sized chunks per potato. Place in a medium pot with 1 teaspoon of the salt, cover with cold water and set over high heat. Bring potatoes to a boil, then reduce heat slightly and boil for 2 minutes.
    3. In a large bowl, mix together cornmeal, remaining 1 teaspoon salt and pepper. Drain potatoes, then transfer to the bowl with cornmeal and toss gently to coat.
    4. In a 12-inch cast-iron pan or heavy skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute to infuse the oil.
    5. Carefully add the cornmeal-crusted potatoes all at once to the hot oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet in the oven and roast for 15 minutes. Carefully remove pan from oven and turn each potato so the crispy side faces up. Roast for another 20-25 minutes or until golden all over.
    6. Using a slotted spoon, transfer potatoes to a serving platter. Sprinkle with chopped fresh rosemary and a sprinkling of sea slat if desired. Serve at once.

     


  2. Thursday, May 22

    Easy Homemade Microwave Chips (Yes, MICROWAVE)

    I’ve done a few recipe roundups for Cosmo featuring chips of all kinds. While digging around the web looking for chip recipes, I discovered a tip that I had never known before – you can use the microwave to make chips!

    homemace microwave potato chips from @janemaynard

    I couldn’t believe it. No matter how many blog posts or articles I read about the technique, I just didn’t think the microwave would actually work for making chips. Of course I had to give it a try and, I am here to attest, that this trick works beautifully! You don’t even have to use oil, making these chips healthier than the traditionally fried (or even baked!) variety.

    homemace microwave potato chips from @janemaynard

    The chips come out really light and crispy. My family loved them, especially Nate and Cate. Nate couldn’t believe they were homemade, let alone cooked in the microwave! You can pretty much use whatever kind of potatoes you like, and you can even use other vegetables, too. I saw plenty of microwave chip recipes out there using foods like sweet potatoes. I haven’t tried anything but potatoes myself, but I think I might have to!

    homemace microwave potato chips from @janemaynard

    A quick note on the preparation: while you can slice the potato with a sharp knife, I would highly recommend using a mandoline slicer so that your potatoes are all the same thickness. Plus, a mandoline is just plain faster. (If you’re looking for a mandoline, my friend Angie gave me the Chef’n Sleekslice handheld mandoline  as a gift and it’s awesome. It’s easy to use, works great and takes up a lot less cabinet space than the bigger mandolines you normally see. I highly recommend it!)

    homemace microwave potato chips from @janemaynard

    One more quick note: the process is a little time consuming. It takes a few batches to cook one potato but, while it takes a little time, the process is incredibly easy. Just have a book or a podcast handy while you are cooking!

    (>> Find out more…)


  3. Tuesday, September 18

    Devilishly Delicious Cream and Potatoes

    A side dish that I grew up with were these delicious potatoes…cooked in cream and seasoned simply with salt and pepper. There’s something about the flavor of cream and potatoes paired with pepper that just takes me back in time.

    I realized a few weeks ago that I’ve never actually made these tasty taters myself. Which is crazy because they are easy to throw together and OH SO GOOD.

    And, yes, they are devilishly delicious. I mean, it’s pretty much straight up cream with some potatoes thrown in for good measure. But the peels are healthy, so there ya go!

    Devilishly Delicious Cream and Potatoes
     
    From Phyllis and Hans Wallin (Jane’s parents)
    Author:
    Ingredients
    • About 6 good-sized red potatoes (go with a less starchy potato, like new potatoes, if you can)
    • 1 pint cream
    • Salt & pepper, to taste
    • 1 tablespoon each of olive oil and butter
    Instructions
    1. Chop potatoes into evenly-sized, bite-sized pieces. Heat butter and olive oil over medium heat. Add potatoes and cook over medium-low to medium heat until potatoes have softened and can be cut easily with a thin knife. I usually cook the potatoes with the lid on the pan and stir them every few minutes.
    2. Pour cream over potatoes and season to taste with salt and pepper, about ¼ to ½ teaspoon of each. Make sure there is enough pepper that you can taste it. Heat over medium-low heat uncovered until hot and cream has started to thicken. The potatoes will help thicken the sauce, which is good but is also why I like to use red potatoes so that they hold their shape and don’t thicken the cream too much.

     


  4. Tuesday, February 28

    Twice-Baked Potato Casserole

    My CSA has had Yukon Gold potatoes recently. Before we get to today’s recipe, let us first ponder on just how delicious Yukon Gold potatoes are. Mmmmmmm…

    In an effort to mix things up with all the soft foods I’ve had to eat lately, I wanted to do something a little different with this week’s batch of potatoes.

    I don’t know about you, but I love twice-baked potatoes. But, honestly, scooping the hot baked potato out of its skin is one of my least favorite kitchen tasks. The potatoes are always super hot and I invariably break some of the skins. As I was eating mashed Yukon Gold potatoes with the skins mixed in the other day, I had a revelation…as cute as twice-baked potatoes are, if you just mash the skins in with the potato and make a casserole out of it, it would be easier to prepare and probably taste just as good.

    And so the twice-baked potato casserole was born! A bit easier to prepare than its classic counterpart and easier to serve to a crowd. And, the casserole version did taste just as good. Hypothesis proven correct! Enjoy!

    Twice-Baked Potato Casserole
     
    Author:
    Ingredients
    • 1.5 pounds yukon gold potatoes (other bake-able potatoes will work, too, but yukon golds sure are yummy!)
    • ½ cup warmed cream
    • 2 tablespoons melted butter
    • ⅓ cup sour cream
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ~1 cup shredded cheddar or cheddar-jack cheese
    • sliced green onions (optional)
    Instructions
    1. Poke a few holes in your potatoes, wrap in foil and bake in a 350-degree oven for about an hour, until easily pierced by a knife. Leave the oven on.
    2. Mash potatoes with the skins ON in a bowl by hand. Add cream, butter, sour cream, salt and pepper. Mix and mash some more! Spread in a 1-1/2 quart casserole dish. Top with cheese. Bake for about 10-15 minutes, until cheese is all melted. Top with sliced green onions if desired.

     


  5. Tuesday, June 21

    A Healthy Twist on Classic Potato Salad

    When I discovered my next Newman’s Own “Own It” recipe challenge with Martha’s Circle involved utilizing one of their salad dressings, I immediately knew what I was going to make. Back when I was first married and still learning how to cook, Nate’s Gram Maynard was the one to teach me how to make potato salad. I loved her potato salad. Simple and classic, it always hit the spot. Not too sweet and not filled with too many surprises. (I’m not a big fan of surprises in potato salad.)

    Gram had a trick, one that I have never forgotten and have always used since. Once the potatoes are cooked and cut, instead of using vinegar, she would toss the potatoes in Italian dressing. You get your vinegar in there, along with a bunch of built-in seasonings. It’s a genius idea that I absolutely love.

    Since I needed to also add a “twist” to my potato salad recipe, I decided to go for a healthy twist. In fact, I went for three healthy twists on this classic!

    1. Replace the bulk of the mayonnaise with fat-free yogurt…less fat and the health benefits of yogurt to boot!
    2. Leave the skins on the potatoes…that’s where are all the vitamins are!
    3. Throw in some cauliflower…easily hidden, most people won’t even know it’s there (Nate didn’t notice after eating a whole serving) and this nutrient-packed veggie adds an additional healthy kick to the salad.

    And guess what? This healthier version of the classic potato salad tastes just like…potato salad! Go figure. Seriously, it tasted just like the much less-healthy version I used to make. These twists are here to stay!

    Classic Potato Salad with a Healthy Twist
     
    Prep time
    Cook time
    Total time
     
    Author:
    Ingredients
    • 3 pounds potatoes of your choice (I used russet this time around)
    • 2 hard boiled eggs, peeled and chopped small
    • 1½ cups cauliflower, chopped then steamed
    • ½ cup finely chopped sweet onion
    • ¼ – ½ cup Newman’s Own Lighten Up Italian Dressing
    • ⅓ cup mayonnaise
    • ⅔ cup fat-free strained Greek yogurt or other thick yogurt
    • ½ Tbsp. yellow mustard
    • ⅛ tsp. dry mustard
    • ½ tsp. salt
    • ¼ tsp. pepper
    • ¼ tsp. paprika
    Instructions
    1. Chop unpeeled potatoes into 1″ cubes. Add to a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart. Drain potatoes and put in refrigerator until cool. Feel free to fish out potato peels that have fallen off any potato pieces…some of them may do that after cooking.
    2. Mix together the potatoes, eggs, cauliflower and onion. Pour Italian dressing over the mixture and toss to cover.
    3. Mix together mayonnaise, yogurt, mustard, dry mustard, salt, pepper and paprika. Add to potato mixture and stir to combine.
    4. Place in a serving bowl and sprinkle with paprika. Eat!

    P.S. Part of my participation in this project with Martha’s Circle was my recipe featured in a Newman’s Own advertorial in Everyday Food (kind of like the last recipe I did with them, which appeared in Martha Stewart Living).

    CHECK. IT. OUT. My name, blog, recipe and photo are on the inside front cover of the July issue of Everyday Food! Somebody pinch me! Get out there and get a copy for your scrapbook! 😉


  6. Friday, May 13

    Leftover Boiled Potato Problem Solved!

    I know that leftover boiled potatoes is not a frequent problem for most of us. It isn’t for me. But I’m writing this post anyway because I’m feeling all proud and stuff. Occasionally I end up with leftover boiled red potatoes sitting in my fridge. We always have them with Swedish Meatballs (whether homemade or from the Ikea freezer section), and I almost always end up cooking more than we end up eating.

    We had Swedish meatballs last weekend (the Ikea variety) and have had about 8 boiled red potatoes sadly sitting in our refrigerator ever since. They just wanted to be eaten, but I honestly didn’t have anything to eat them with!

    Then today a lightbulb finally went off in my head. Home fries! I quickly cut the cold, boiled potatoes up into chunks and within minutes we had perfectly cooked home fries. Anna and I ate them alongside french toast made with stale bread. I was feeling quite resourceful…and our bellies were very happy! Plus, they cooked so fast. It was fabulous!

    Leftover Boiled Potato Problem Solved!
     
    From me…this is not really a recipe, more me telling you what I did with my leftover boiled red potatoes
    Author:
    Cuisine: Side Dish
    Ingredients
    • Leftover boiled red potatoes, cut into bite-sized chunks, skin on
    • Salt
    • Pepper
    • Garlic powder
    • Paprika
    • Olive oil
    Instructions
    1. Pour a bit of olive oil into a skillet over medium to medium-high heat. When skillet is hot, add potatoes. Sprinkle evenly with salt and pepper, then evenly with a bit less paprika and garlic powder. Cook until heated through, less than 5 minutes. Stir occasionally during cooking time.

    One more thing…I know most of you are still waiting for Spring to arrive, and I feel a tinge of guilt whenever I mention my CSA, but I just have to say this: the red potatoes we receive from our CSA taste way better than the ones I used to by at the store. Another 10 points for joining a CSA!


  7. Friday, October 9

    Cooking with Evaporated Milk

    I have two yummy recipes to share with you today! One involves chocolate, the other cheese. Hey, I never said they were healthy recipes. Yummy, people, yummy. Carnation recently sent me a $50 gift card for groceries and some free Evaporated Milk to try in a few recipes. The “mission” was to use evaporated milk in one of my own recipes that calls for milk, and to try out a recipe of theirs. I accepted the mission and proceeded to choose the least healthiest recipes possible…and enjoyed every second of it. (Ironic since one of Carnation’s selling points is that there is more nutritional value per ounce in evaporated milk versus regular milk. So much for that!)

    fudge1 web

    First, I tried Carnation’s recipe for Fudge (recipe below). I’ve gotta say, it’s good. And it was EASY. I followed the recipe verbatim…but next time I make it, I’m going to use a higher quality chocolate. Regardless, it was a nice, simple recipe and tasted good.

    twice baked potato web

    For my own recipe, I used evaporated milk in Twice Baked Potatoes (recipe below). The mashed potato filling was mighty fine…Cate couldn’t keep her fingers out of the bowl. And I know that cheese has nothing to do with evaporated milk…but that part was pretty darn good too.

    So, there you have it! Mission complete. In case you are wondering what evaporated milk is, it is fresh milk that has been carefully cooked to remove half the water content, upping the protein and calcium content per serving, and creating a creamier texture. Click here if you want to read more about it.

    And now, the recipes!

    Carnation Famous Fudge
     
    Author:
    Cuisine: Dessert
    Ingredients
    • 1½ cups granulated sugar
    • ⅔ cup (5-oz can) evaporated milk
    • 2 T butter
    • ¼ teaspoon salt
    • 2 cups mini marshmallows (I had big ones, so I broke them up then measured and it came out)
    • 1½ cups semi-sweet chocolate chips
    • ½ cups chopped pecans or walnuts (I nixed the nuts)
    • 1 teaspoon vanilla extract
    Instructions
    1. Line 8-inch square baking pan with foil.
    2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full roiling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.
    3. Stir in marshmallows, chocolate, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours until firm (I just left it on the counter and it got plenty firm). Lift from pan, remove foil and cut.

    Twice Baked Potatoes
     
    From Jane Maynard
    Author:
    Ingredients
    • 4 baking potatoes
    • ¾ cup sour cream or plain yogurt
    • ¼ teaspoon garlic salt
    • ⅛ teaspoon pepper
    • 4 tablespoons evaporated milk (or more if needed)
    • shredded cheddar cheese, optional
    • chopped green onion, optional
    Instructions
    1. Wash potatoes, poke holes with fork. Bake on rack, unwrapped at 425 degrees 40-60 minutes, or until soft all the way through. Cut lengthwise and scoop out potato (I have to hold the potato with an oven mit while I scoop). Mix potato with all the other ingredients, except the cheese, and mash with a potato masher or pastry blender. Spoon potato back into the potato skins, place in casserole dish. Bake at 425 degrees for 20 or so minutes, or until lightly browned. Top with shredded cheese and bake a few minutes more.