Best Oven Fries Ever

Okay, are you ready? These are seriously the best oven fries I have ever had. They are crispy-crunchy on the outside and fluffy baked potato inside. The ingredients aren't anything special; it's all in the method. Maybe you all knew this already, but I did not. My oven fries up until this point have been okay--kind of soggy really. Nothing to write home about. But tonight my life was changed (at least in the realm of oven fries).


3 large russet potatoes with peels,scrubbed
5 tablespoons olive oil, divided (you could use canola, peanut or whatever but I personally love olive oil)
1 teaspoon kosher or sea salt
freshly ground black pepper to taste

1. Scrub your potatoes and cut each potato into 8 wedges. Rinse them off and set aside in a large bowl of hot water for 30 minutes.
2. Heat the oven to 475 degrees. 
3. Spread 4 tablespoons of the oil on a large heavy baking sheet (like a jelly roll pan). 
4. Sprinkle the salt and pepper on the oil. Set aside. 
5. Now drain your potatoes. Dry them well using paper towels or a kitchen towel. 
6. Dry out the bowl they were in and put them back in along with the remaining tablespoon of oil. Toss to coat.
7. Spread potato wedges in a single layer on your sheet pan. 
8. Cover tightly with aluminum foil (this is important!). 
9. Bake the potatoes in the preheated oven for 5 minutes and then remove the foil. 
10. Continue baking for another 10 minutes. Rotate the pan and bake for another 5 to 10 minutes until the bottoms of them are becoming golden brown. 
11. Now remove the potatoes from the oven and using either tongs or a spatula flip them all over so the up sides are down. 
12. Return to the oven and bake for another 5 to 10 minutes depending on desired doneness. 
13. Sprinkle with more salt and pepper if desired. 

I doubled the recipe and my family of six took care of them without any problem.
These would also be awesome with fry sauce or ketchup.

*Recipe found on Pinterest and adapted from HERE.

Yummy Autumn Salad

Okay, so this isn't really a recipe as much as it is a list of ingredients.  Also, you may eat it at any time of the year.  Adapted from a not so yummy salad from Bruegger's.


Salad greens (I like a mix of baby spinach and field greens)
Apple, peeled and chopped
Pecans (toasting them makes them yummier)
Feta cheese
Cooked chicken breast
Balsamic vinaigrette (I love Newman's Own light balsamic)

Toss ingredients together and enjoy!

Jewel Roasted Vegetables

The last time I had Brussels sprouts was probably in 4th grade.  I'm pretty sure that my mom either steamed or boiled them, and I remember my brother getting in trouble when he tried to be sneaky and flush his serving down the toilet.  


Needless to say, mom didn't try serving them again.


I have become a big fan of roasting vegetables, and when I saw this recipe, thought that maybe I'd give the humble sprout another go.  And guess what?  They were fantastic.


I shared this revelation with my brother who is a professional chef and culinary arts instructor.  I got the equivalent of a shoulder shrug over the phone.


Apparently, he's been eating them this way for over a decade.

• 4 medium beets
• 3 tablespoons olive oil, divided
• 1 1/2 pounds carrots
• 1 1/2 pounds Brussels sprouts
• 8 large garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly chopped thyme leaves (I used Herbes de Provence)

Preheat the oven to 375 degrees F.

Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.

In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.

After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

Cauliflower Gratin

Another recipe for when the standard sides get a bit boring.

from Everyday Food

1 large head of cauliflower
1 c. heavy cream (I use 3/4 c. low-fat milk)
1 Tbl. flour
1 c. grated Parmesan/Pecorino Romano
Kosher salt
Black pepper
1/2 c. breadcrumbs (I love using Panko breadcrumbs with this)
Butter

Preheat oven to 400.  In a large bowl, combine cauliflower, cored and cut into florets, cream or milk, flour, and 3/4 c of cheese.  Season with salt and pepper, tossing to combine.  Transfer mixture to a 2-quart baking dish , cover tightly with foil, and bake 30 minutes.  In a small bowl, combine 1/4 c. cheese and breadcrumbs.  Sprinkle over cauliflower.  Dot with 1 Tbl. butter, cut into small pieces, and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 - 15 minutes.  Let cool 5 minutes before serving.

Parmesan Roasted Broccoli

My family would probably choose broccoli for their vegetable at every meal, and while I can't complain about that, steaming it in the microwave does get a little old.  I adapted this from a Barefoot Contessa recipe and it is delicious!

A few bunches of fresh broccoli, washed and trimmed into florets
4 garlic cloves, peeled and thinly sliced
Olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper (freshly ground is best)
1-2 Tbl. lemon juice
1/3 c. freshly grated Parmesan (or...wait for it...Pecorino Romano, my personal favorite)

Heat oven to 425.  "Blanch" broccoli (I usually put it in a covered dish with a bit of water and microwave it for a couple of minutes -- you don't want it completely cooked) and then toss with a few tablespoons of olive oil, sliced garlic, salt, and pepper.  Place on a half-sheet pan or cookie sheet in a single layer and roast for 10-15 minutes, just until the tips start to brown.  Immediately toss with lemon juice and Parmesan and serve.

Twice Baked Butternut Squash

I usually scale this down quite a bit unless we're having company over, because while delicious, my husband and two of my three children are not squash fans.  Another Martha Stewart recipe. :)

6 butternut squash (about 9 pounds total)
1 1/2 tsp. salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 cup plus 1 tablespoon  sour cream
2 teaspoons paprika
6 fresh chives, cut into 1/8-inch pieces
3 tablespoons fresh breadcrumbs, lightly toasted

Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.

Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.

Wild Rice Stuffed Squash

This is a really yummy recipe that I adapted from a back issue of Everyday Food!

2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 Tbl. butter
1 small onion, minced
2 garlic cloves, minced
1/2 tsp. Herbes de Provence
Coarse salt and ground pepper
1 box (6 ounces) wild-rice blend (seasoning packet discarded)
1/2 cup dried cranberries
1/2 cup pecans, chopped, optional

Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

Meanwhile, in a large saucepan, heat butter over medium. Add onion, garlic, and Herbes de Provence; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

Remove rice from heat, and stir in cranberries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

Tahiti Salad

I almost always have all the ingredients on hand to make this salad so it’s easy to whip up. I don’t make it very often but it’s a treat when I do.

1 can pineapple tidbits, well drained

2 cans mandarin oranges, well drained

1 1/2 cups shredded coconut

2 cups mini marshmallows

1 pint sour cream (2 cups)

Mix all together thoroughly and chill for at least 5 hours before serving.

I substituted vanilla yogurt for the sour cream the last time I made it since my sour cream had gone beyond sour when I opened it. It was great with the yogurt too.

Fried Green Tomatoes

My tomato plant on my patio is getting big and I have a feeling we’re going to be enjoying these some time soon. I lived in the South for a total of about 10 years before I ever had an opportunity to try this authentic Southern original. Simple fare, but a tasty way to use up some of those extra tomatoes.

4-6 medium to large green tomatoes

cornmeal

salt and pepper

bacon grease

Heat bacon grease (or vegetable or canola oil if you are a killjoy) in a skillet over medium heat. Cut the tomatoes into 1/2 inch slices. Salt and pepper the slices to taste. Dredge in the cornmeal and fry in the hot grease for about 2-3 minutes or until golden brown on bottom. Gently flip the tomato slices and continue cooking on the flip side for another couple of minutes. Serve hot!

Grandma’s Potato Salad

Potato salad is one of those things that most people probably already have a favorite recipe for. It is also one of those things that I am particularly picky about. I really don’t like potato salad unless it is Grandma’s recipe. Not too gloppy or mayonnaisey. Simple and tasty.

6 to 7 medium potatoes with skins

6 to 7 hard boiled eggs, peeled and cut into pieces

1/2 cup salad dressing (Miracle Whip)

1/2 cup mayonnaise

1 tablespoon mustard (yellow or brown—either works)

salt and pepper

paprika

crumbled bacon, sliced green onions, parsley or other garnish as desired

Boil the whole potatoes with their skins on for about 20 to 30 minutes checking to make sure they are done with a fork or bamboo skewer. Rinse them in cold water and peel while hot. Place them in a bowl and cut them this way and that with a sharp knife into small pieces. Add the boiled eggs to the bowl. Make a dressing of the salad dressing, mayonnaise and mustard. Stir dressing into the potatoes and eggs while they are still warm. Add salt, pepper and paprika to taste. Garnish as desired and serve either warm or cold.

This is a summertime staple at our house. Every meal seems a little bit better with a side of potato salad.

Easy Roasted Green Beans

I have made this using asparagus as well (heaven!). My sister said she tried it with baby crook neck squash quartered lengthwise and they were so sweet they were almost like candy.

1 pound fresh whole green beans

2 tablespoons extra virgin olive oil

1/2 to 1 teaspoon onion salt (or to taste)

1 teaspoon fresh herbs like lemon thyme or summer savory (optional)

Preheat oven to 425 degrees. Trim the ends of green beans, rinse, pat dry and arrange in a single layer on a large cookie sheet with sides (I use a jelly roll pan). Drizzle with olive oil and sprinkle all over with the onion salt. Toss to coat. Sprinkle herbs over all and roast in the pre-heated (this is important—I’ve tried it at a lower temperature oven before and the result was not the same) oven for 12-15 minutes or until a little bit of carmelization starts to appear. This is a quick an easy accompaniment to all kinds of meals. Most recently we had it with these ribs for Father’s Day and it was wonderful.

Salt Potatoes

These are a great addition to any summer meal, or you can dress them up a bit (sour cream, handful of cheddar, a sprinkling of bacon) and serve with a green salad.  Here in NY, you can buy a bag of "salt potatoes,' but I figured I'd post the recipe for those of you who aren't quite as lucky!

from the June issue of Food Network magazine, but seriously, it's not brain surgery.

4 lbs. small potatoes, such as baby Yukon Gold
2 1/4 c. kosher salt (I know this seems like a crazy amount, but trust me)
1 stick unsalted butter, melted

Put the potatoes, 8 cups of water and salt in a large pot.  Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 30 minutes.  Drain the potatoes in a colander and let dry, allowing some of the salt to crystallize.  Return to pot and pour butter over the top, stirring to coat each of the potatoes,

Simple Orzo Pilaf

I found this recipe here, but made a number of changes based on her results.  It was delicious, and the perfect accompaniment to her Grilled Island Chicken!


4 1/2 c. low sodium chicken broth (I used chicken base -- more flavorful and no need to add extra salt)
12 oz. orzo/rosa marina pasta
4 green onions, sliced (I didn't use the white parts)
Freshly grated Pecorino Romano (or Parmesan if you prefer)
¼ teaspoons black pepper
salt to taste

In a large saucepan, bring 3 1/2 cups of the broth to a boil over medium-high heat. Stir in the orzo and reduce the heat to low. Simmer the orzo and broth uncovered, stirring to prevent sticking on the bottom of the pot, about 8-10 minutes, until the orzo is tender. Add remaining broth, green onions, pepper, and salt --  remove from heat.  Let sit for 10 minutes, stirring occassionally. Top each serving with Romano cheese.

Black bean, Corn, and Quinoa Salad

Found this delicious recipe here, and made a few modifications.  Seriously yummy, light, and filling.  This was the first time I've ever used quinoa, and it was delicious!  I found it in the "hippie section" (as my daughter would call it) of the grocery store -- a.k.a the organic/natural foods section.

1 Tbl. oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 c. chicken or vegetable broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper (I think I'll eliminate this next time, I wasn't crazy about the bit of heat it added)
Salt and pepper
1 c. frozen sweet white corn (yellow works too, obviously :)
2 (15 ounce) cans black beans, drained and rinsed (I thought one can was plenty)
1/2 c. cilantro, chopped (I HATE cilantro, so I left it this out)

Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.

Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold.  I tried it all three ways and thought it was most delicious at room temperature.

Velvet Mashed Potatoes

These mashed potatoes are so creamy. I made them to have with our Salisbury Steak tonight and the family could not get enough. They are pretty fattening so I don’t do it this way all the time but they are seriously delicious. We even discussed whether we wanted to just eat more potatoes instead of having dessert.

7 or 8 medium potatoes, peeled and diced
3 ounces cream cheese, cubed and softened
1/2 cup (1 stick) real butter, cut into small chunks for quicker melting
1 teaspoon salt
2-3 tablespoons half and half
a little more milk to reach desired consistency

Put potatoes into a large pot and add cold water until they are just covered. Add a little salt to the water if desired. Bring to a boil and cook the potatoes for about 20 minutes or until done. Drain. Add cream cheese, butter, salt and half and half and stir gently until butter and cream cheese are kind of melty. At this point I usually use my electric beaters to mash the potatoes the rest of the way but if you are not careful the potatoes can become gluey.  The best way to mash them is with a potato ricer or potato masher (I do not own one yet, but I hope to someday own one). Serve while hot. These are wonderful even without gravy.

Sweet Potato Crunch

I wanted to post this recipe before Thanksgiving, but I couldn't find it! My mother in law called my sister in law and we were able to get it on our table. It's a little late for that now, but these are still fabulous. They were the thing I kept going back to for more!

3 1/2 pounds sweet potatoes
1 stick butter
1 tbsp sugar
1 tsp grated orange peel
1/2 tsp pumpkin pie spice
1/4 tsp salt
1 cup corn flakes
1/2 cup brown sugar
1/2 cup chopped pecans

Cook and mash the potatoes. Add 1/2 stick of butter, sugar, pumpkin pie spice, and orange peel.
(The potatoes can be made ahead of time and refrigerated.)
Mix 1/2 cup brown sugar, cornflakes, and pecans, and remaining butter.

Before serving, heat the potatoes. They can be heated in a microwave for 20 minutes on 50% power if desired or heated at 350 in the oven.
Add topping and bake for an additional 20 minutes at 375.

These would be great with any holiday dinner, or just you, a spoon, and a couch, while watching a movie. HA!

Macaroni and Cheese

This was a staple in our house growing up, usually a once or twice a month treat on Saturday nights (with fried chicken and tossed salad), and it definitely found its way to our table every holiday.  I don't usually measure the ingredients when I make this, so you may want to adjust this to taste.

1 lb. box elbow macaroni
8 oz. Velveeta
4 oz. cheddar cheese, cubed or shredded
2 oz. pecorino romano
1/2 c. margarine or butter
1 c. milk
Salt, pepper, garlic powder, and onion powder to taste

Cook macaroni to a bit less than al dente (you don't want it to overcook in the oven).  Drain and return to pot.  Add butter, milk, and cheeses, and cook over low heat until combined.  Add seasonings to taste.  Transfer to an oven-safe dish coated with cooking spray and bake, covered, at 350 for 30-45 minutes.

Escalloped Potatoes/Funeral Potatoes

Some people substitute peeled and diced potatoes for the frozen hash browns, but I'm too lazy for that...

1 (32 oz.) package frozen hash brown potatoes (I usually take mine out of the freezer a bit)
1/2 c. melted butter
1/2 tsp. pepper
1 tsp. salt
1 can cream of chicken soup
8 oz. sour cream
1/2 c. chopped onions
8 oz. shredded cheddar cheese
1/2 c. corn flakes, crushed
3 Tbl. melted butter

Mix first 8 ingredients together and spread in a 9x13 pan. Sprinkle corn flakes over the top, and then drizzle with butter.  Bake at 350 for 1 hour.

My Mom's Mexican Rice

This is one of the 3 things I knew how to make when I got married. Thank goodness my husband likes it. :)

3 Chicken Bullion Cubes
1 small can of tomato sauce
1 can of petite diced tomatoes with green chilies (optional)
Water
1 to 2 TBSP olive oil
1 TBSP Minced Garlic
Diced or Dried Onion to taste
3 cups of white rice
About 1 TBSP Cumin
1 to 2 TBSP of Chili Powder
1/4 tsp Oregano

In a LARGE measuring bowl, let chicken bullion cubes soak in about 1 cup of hot water until they are soft then mix. Add tomato sauce, diced tomatoes, and water until you have 5 cups of liquid.
In a large skillet sautee' olive oil, garlic, and onion. When the oil is sufficiently hot add the 3 cups of white rice. On medium heat stir rice and oil until most of the rice has turned white, rather than translucent.
Add your 5 cups of liquid and stir until it starts to boil.
Cover and turn the heat down to a medium low. Let it simmer for about 40 minutes. Do not remove the lid or your rice will stay crunchy.
After 40 minutes, remove cover and fluff with a fork.

Whole Berry Cranberry Sauce

My mom always made this at Thanksgiving and Christmas growing up and I can't eat any other kind(well I can, but I choose not to) ;) I love this warm, so I make it about 20 minutes before eating, but it can be made ahead and eaten cold or reheated. It is also so good the day after the big feast with some leftover turkey on a roll.

1 lb fresh cranberries
1 cup water
1 cup sugar




Combine all ingredients in a medium saucepan.Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop, stirring ocassionally. Remove from heat and let cool. Refrigerate until cold, or serve warm.