Herb Roasted Potatoes

Herb Roasted Potatoes are the perfect side dish for just about any meal. They're filling and flavorful. The seasonings can be altered to suit your tastes by swapping the rosemary with thyme or sage. I served these herb roasted potatoes as an accompaniment to our Christmas dinner of honey glazed ham and lemon almond asparagus (recipe to come). You should definitely give these a try tonight just make sure you give yourself about an hour total.

Herb Roasted Potatoes

Harmon's Neighborhood Grocer

Makes 4 Servings

Stars of the Show:

• 3/4 lb fingerling potatoes, quartered
• 2 tbsp rosemary, chopped
• 1 tbsp parsley, chopped
• 2 garlic cloves, chopped
• 2 tbsp olive oil
• salt and pepper

And Action:

Preheat oven to 375 degrees. 

Combine all ingredients in a bowl.

Spray baking sheet with nonstick spray.

Pour mixture onto baking sheet in a single layer and place in the oven.

Cook the potatoes until they are tender, about 45 minutes. 

Remove from the oven and enjoy!

Lemon Herb Chicken

Lemon Herb Chicken

Women's Health

Makes 2 Servings

Stars of the Show:

• 2 tbsp olive oil + 4 tsp
• 2 chicken cutlets
• juice and zest of 1 lemon - The juice alone makes this dish very lemony.
• 1/3 cup fresh parsley
• 1/3 cup fresh mint
• 1/3 cup fresh basil
• salt and pepper
• 1/3 cup white wine

And Action:

Heat 2 Tbsp olive oil in an oven-proof skillet on high heat. Place the chicken in the skillet and sear for 2 minutes per side. While the chicken cooks, put the remaining 4 tsp oil, along with the lemon juice, zest, and herbs, into a blender or food processor and pulse until well mixed. Place the skillet with the chicken in a 400°F oven to roast for 8 minutes. Remove the skillet from the oven and place the chicken on a plate. Season with salt and pepper, then pour the wine into the skillet, scraping up any brown bits from the bottom of the pan. Add the herb sauce to the skillet and cook on the stove top for 1 minute, stirring frequently. Pour the sauce over the chicken.

Parmesan Parsley Biscuit Flatbreads

This one had me laughing to myself and shaking my head. Wanting to continue on with my vow to try and eat up the contents of our food items on hand before heading back to the grocery store before our vacation I decided to give this recipe a try.

Flatbreads make me giddy. They make the perfect vehicle for pizza toppings and sandwiches and such. Much to my disappointment these did not turn out to be flatbreads but instead biscuits that were smooshed down with a flavorless Parmesan cheese-parsley topping. What made these refrigerated biscuits amazing was the fact that the original recipe called for the biscuit to be dipped in olive oil on both sides. When the biscuits came out of the oven the bottoms were beautifully browned and crisp. That was the addicting part. It was like biting into Pizza Hut's pan pizza crust.

Okay so the results were nothing like I expected. No flatbread. What lesson I did learn was this: anytime refrigerated biscuits are made they will take a quick dip into an olive oil bath before baking for that crisp bottomed effect. Lip smacking deliciousness. Probably explains why I ended up eating four of them. Slapping hand and jumping on the treadmill now to burn off the calories I just inhaled.

Thoughts on a redo would include a dip in olive oil on both sides, the tops being sprinkled with more Parmesan cheese than the original recipe calls for and adding garlic as well. I could see these being served in a pinch to go along with a pasta dish.

Parmesan Parsley Biscuit Flatbreads

MyRecipes.com and Southern Living, March 2008

Makes 8 servings

Stars of the Show:

• 1 (16.3 oz) can refrigerated jumbo biscuits - I used Pillsbury Grands Butter Tastin' Jumbo Biscuits.
• 2 tbsp olive oil
• 1 tbsp grated Parmesan cheese
• 1 1/2 tsp fresh parsley - I used dried parsley.
• pinch of salt and black pepper

And Action:

Preheat oven to 400°. Dip both sides of the biscuit rounds in the olive oil and arrange on a baking sheet. *I would skip the following step if I was to make these again.* Using fingertips, press each round into a 4-inch free form flat round. Sprinkle each biscuit top with the Parmesan cheese, parsley, salt, and pepper. Bake for 10 to 12 minutes.

On to more exciting news!... I got my first shout out on another food bloggers page! After suggesting that she turn her guilty pleasures into healthier versions to enjoy whenever she wants she took my idea and did so. You can click HERE to check it out and give Alexandria kudos for a healthier swap!