Roasted Greek Taters

Mid-week I hit a wall with ideas for supper after getting home late and needing something to go along with my killer turkey-jalapeno-garlic-ginger burgers! Other than salad, I needed (and wanted) a quick side that could be done about the same time I finished the burgers.  And I needed to use the potatoes I had bought.

Someone suggested 'mashed potatoes'...uhh, too long, too rich.

Another suggesion: 'baked potatoe', but to get that crusty skin, it's at least 45 minutes...uhh, no.

I pulled out Cooking Light's 'Dinner Tonight' and Ina Garten's 'Back To Basics' cookbooks to make Greek Roasted Potatoes with Ina's Sour-Cream/Greek Yoghurt & Chive dip--WOWSERS!!! This is a perfect side: easy, fun, healthy, delicious, cheap, and a twist on a traditional veggie.

Tip:

--Double your sauce as you add more potatoes. My adaption below is enough for 2-3 people.

--Use this with grilling, casual or fancy meals, or basically anywhere people throw in baked potatoes.

Equipment:

Mixing bowls

Baking sheet with rim

Pyrex dish to hold 2 lbs potatoes

Ingredients:

2-3 lbs Russet potatoes, peeled and quartered

2 tsp of butter

Marinade:

--4 Tbls of olive oil

--2 Tbls of lemon juice

--2 cloves garlic, minced

--1 Tbls fresh oregano, chopped or 1 tsp dried oregano

--1 tsp salt

--1/2 tsp fresh pepper

Yoghurt Dip:

--1/2 cup sour cream (light or regular)

--1/2 cup greek yoghurt (0% or 2%)

--1-2 Tbls chives, finely chopped

--1/2 tsp salt

--1/4 tsp pepper.

Instructions:

1. Wash your hands.

2. Preheat the oven to 425F degrees.

3. Peel and prep your potatoes in even wedges.

4. Whisk all of the marinade ingredients together in a small mixing bowl.

5. Toss your potatoes in 1/3 of the marinade.

6. Microwave potatoes and butter in pyrex dish and cover with plastic wrap x 5 minutes. 

7. Add remaining marinade to potatoes and spread onto slightly oiled baking sheet.

8. Roast in preheated oven for 25 minutes until golden brown.

9. While potatoes are roasting, combine sour cream, greek yoghurt, chives, and seasoning together.

10. Once potatoes are finished, drizzle a little olive oil and juice a half of lemon. 

11. Sprinkle with parsley and chives and add a side of yoghurt sauce.

Roasted Green Beans

One of the great discoveries in the fitness and "healthy cooking" era is ROASTING--roasting vegetables instead of boiling all the flavor right out of them. Roasting concentrates the unique taste of whatever vegetable you are using. It is perhaps the easiest of cooking techniques a budding college chef can acquire.

As an intro to this technique, I found a simple sidedish to make out of Tyler Florence's Family Meal cookbook: Parmesan-Roasted Green Beans.

Equipment:

Rimmed baking sheet

Ingredients:

1-2 lbs green beans, ends removed

1 cup Parmesan, grated

Salt & pepper

1-2 tsp butter, melted (optional)

Lemon juice (optional)

Instructions:

1. Wash your hands.

2. Preheat oven to 400F degrees.

3. Remove ends of beans.

4. Arrange beans on baking sheet.

5. Sprinkle with grated cheese.

6. Roast x 10-12 minutes until cheese melts and is golden brown.

7. Serve on a platter with salt, pepper.

8. Drizzle a little butter and lemon as a final touch or keep it healthy all the way.

Starter Quesadilla

Sometimes it's ok to let others do the cooking, especially with things like roasting chickens.  And this recipe is one of those go-to meals with few ingredients (unless you are feeling adventurous), but all the flavor, warmth and satisfaction:  Simple Chicken-Cheese Quesadillas.

All you need is a skillet that fits the tortillas you bought, olive oil, shredded chicken, and cheese. And your favorite salsa--homemade or storebought--I personally have just gotten hooked on Mango-Peach-Jalapeno Salsa.  A recipe for a later date.

 If you want to make it into something more, knock yourself out--add minced jalapeños, corn, black beans, shrimp, green onions, or anything else you love.  Have fun!

Equipment:

1. Skillet, 8" or 10" or 12"

2. Stovetop

3. Shallow plate with thin layer of olive oil.
4. Spatula to flip

Ingredients:

1. Tortillas, as many as you want to make

2. Olive Oil

3. Shredded Cheese (cheddar, mozzarella, gouda, cotija, or whatever's in the fridge)

4. Roasted Chicken, pulled apart and shredded

Instructions:

1. Place a tortilla on the oiled plate.  (This is important to get that nice smooth golden brown sear.)

2. Prepare the ingredients of your quesadillas shown.

3. When you are ready to cook the tortilla, have your skillet ready at 'Medium Heat' and transfer the tortilla to the skillet.

4. Once the cheese begins to melt, gently fold the cheese side over onto the chicken side.

5. Continue cooking until both sides are golden brown.

6. Dip in your favorite salsa, sour cream, or have it plain.

Have a Wonderful Week!

Roasted Smashed Hot Potatoes

As promised from last weeks blog, I agreed to posting a recipe I modified from The Pioneer Woman's recipe collection that I'm sure you can make as well: Crash Hot Potatoes

The original recipe came from Australia, and I've simply made a few additions to make this a great side dish with a spicy twist. So far, I have had nothing but rave reviews in that nothing is ever leftover.

If you prefer the tamer, traditional flavors--nothing wrong with that--stick to the original recipe as outlined.  Add it to the meatloaf you just mastered, hopefully! Bound to impress!

Equipment:
5-Qt Saucepan
16" x 19" Sheet Pan (or something similar, oven-proof, flat, and with edges)
Fork

Ingredients:
12 - 15 small new potatoes (depends more on the size of your crowd and size of sheet pan)
1-2 tsp salt
Water

Olive oil
Salt & Pepper
4 Tbls butter, melted
2 cloves garlic, minced

Optional:
Garlic Salt & Lemon Pepper
Fresh herbs, chopped-thyme, rosemary
Jalapeños, sliced

Instructions:
1. Wash your hands.
2. Clean and prepare your space.
3. Preheat oven to 450F degrees.

4. Place potatoes in saucepan.
5. Cover with water & 1-2 tsp salt
6. Boil potatoes until fork-tender.  Approx 15-20 min. (should be small potatoes). Set aside.

7. Prepare sheet pan with olive oil.
8. Sprinkle pan with salt and pepper.

9. Place cooled potatoes on sheet pan.
10. Use fork to gently mash potatoes
11. Drizzle smashed potatoes with olive oil, salt & pepper and thyme/rosemary (herbs optional)

OR Branch Out!

12. Melt butter in small bowl, add garlic and any other fresh herbs.
13. Set aside while taters boil.

14. Once potatoes on pan and mashed, brush with garlic-and herb-infused butter.

15. Scatter sliced jalapeños over potatoes.

16. Salt & Pepper to taste.  Or Garlic-Salt or Lemon-Pepper.

17. Bake @ 450 F degrees x 20-25 minuttes until golden brown.