Tuesday, December 16, 2014

Aunt Melissa's Rosemary Oven Fried Potatoes
Tuesday, December 16, 2014
9:06 PM

Potatoes (Russet or any baking variety)
Olive Oil
Fresh or Dried Rosemary
Tex-Joy Steak Seasoning
Parsley (fresh or dried)

Scrub desired number of potatoes for baking, removing soil.  Prick each potato multiple times with a fork and place directly on racks in the oven.  Bake for approximately 1 hour in 350 - 375 degree oven, or until fork inserted to thickest part of potato does not meet resistance and interior of potato feels soft and done.

Allow potatoes to cool. (If desired, refrigerate overnight).  Once easy to handle, cut potatoes into approximately one inch cubes.     Transfer to large bowl and splash with olive oil.   Toss to coat evenly.

Heat oven to 400 degrees Fahrenheit.
Arrange cut potatoes in a single layer on shallow baking dish (a jelly roll or broiler pan work well).
Sprinkle lightly and evenly with fresh or dried rosemary. 
Next, sprinkle evenly with Tex-Joy Steak seasoning, insuring that all potatoes are lightly seasoned. 
Dice a large onion and sprinkle evenly over potatoes.  Add fresh or dried parsley, if desired.

Bake @ 400 for 20-30 minutes, or until potatoes are lightly browned and slightly crisp.   Serve immediately.

Note:  Measurements are inexact because this recipe is very easy to make in any quantity.   Whenever I bake potatoes, I simply make extra and store in the refrigerator to make Rosemary oven fries for weekend brunch or an easy side dish.

Tex-Joy steak seasoning can be purchased online from the Texas Coffee Company, Amazon or Walmart online.   It is my go-to seasoning for everyday dishes and tastes great on steaks, burgers, ground turkey, chicken and potatoes.  This recipe may work with another type of seasoned salt; however, Tex-Joy Steak seasoning is inexpensive and easy to order online. http://www.texjoy.com/store/c/13-Steak-Seasonings.aspx?sort=PriceAsc  I've tried many other Tex-Joy seasoning offerings and have been happy with all; however, I don't care for the coffee, so my recommendation extends to all of the seasonings and ends at Seaport coffee.   (Sorry Texas Coffee Company, I love everything else).

Friday, September 30, 2011

My new favorite Salad

My new favorite salad is super easy to throw together as I'm rushing out the door on my way to work (usually 5 minutes late.. I might add).

Aunt Melissa's New Favorite Salad

1 handful of pre-washed fresh spinach
1/2 cup low-fat cottage cheese
1 scallion/green onion
1 large vine-ripened tomato
splash of seasoned rice wine vinegar

This doesn't really require directions, does it? Throw a handful of fresh spinach into a bowl. Grab the kitchen shears and snip an inch or two of green onion tops as the next layer, snipping in 1/8 - 1/4 inch snips. I don't even bother with a cutting board for the tomato. Wash tomato, place on top of spinach and onions and slice into bite sized pieces using a small paring knife (being careful not to cut through to the bowl.) Place a large dollop of cottage cheese in the middle and sprinkle with a splash of seasoned rice wine vinegar. By lunchtime, the spinach is wilted and flavors combined to perfection.

Today I paired the salad with homemade samosas prepared by a recipe in Clean Eating magazine. Basic recipe uses whole wheat phyllo dough in place of traditional pastry and is baked instead of fried. I improvised somewhat on the filling, using fresh roasted corn cut from the cob, sauted onions, roasted sweet potato, frozen organic green peas and fresh cooked cauliflower and yellow squash mashed together into an unrecognizeable veggie paste and seasoned with fresh ginger, coriander, garam masala and cayenne, to taste) otherwise, follow Clean Eating's recipe. I love them all!

Happy lunch at your desk.

(Hmm... I think I'll use the time I saved not standing in line at the company cafeteria to sit outside and knit. Why don't you join me?

Happy friday!

Aunt Melissa

Tuesday, January 11, 2011

Sunday, August 15, 2010

2 short weeks

In 2 short weeks grad school will be over. I walked in graduation ceremony on June 19th, but I'm currently finishing up 1 Project Risk Management class which will end in 2 short weeks.

I'm really looking forward to enjoying weekends and evenings with no homework.

I especially miss cooking and yes, blogging, too.

Hopefully soon you will see new recipes, knitting projects and camping journals. Until then, enjoy this photo of my sweet Bashful Bob at the beach.

Sunday, March 21, 2010