Golden Olive Oil Roasted Potatoes

Go to any "Country" cafe here in Texas for breakfast and homestyle potatoes are sure to be on the breakfast menu. Crispy golden fried potatoes that are well seasoned.

Loving a hearty breakfast any day of the week and not just for Sunday morning I decided to make a "Sunday" style breakfast for Monday morning. Nothing like starting the day off with good food and a full belly. Breakfast gave me the energy to push through the Monday wall.

Now I know the recipe title says Golden Olive Oil Roasted Potatoes and my photo is telling a different story. The original recipe directed me to soak my potatoes overnight in cold water in the fridge, then in the morning boil for 10 minutes, drain and dry out for 10 minutes, then roast in a 475° oven. I think the 10 minute boiling time was too much making these mushy and more like mashed potatoes which didn't make for very good roasting or for a golden color. (I didn't read the directions correctly, what else is new? The directions say boil until the potatoes are barely fork tender. That would be why.)

The end result was still a very tasty olive oiled potato. It made for a great breakfast side dish with fried egg whites and jalapeno sausage. Since these didn't turn out as they were supposed to I think I like my first breakfast potato recipe I made much better. The Yukon Gold Potatoes Sauteed in Clarified Butter tasted and photographed much better.

I'm not ruling out making these Golden Olive Oil Roasted Potatoes again though because they would make a wonderful side dish with any meat.

Golden Olive Oil Roasted Potatoes

MyRecipes and Sunset, December 2008

Makes 8 Servings

Stars of the Show:

• 5 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
• 3 tbsp extra virgin olive oil
• 1/2 tbsp sea salt

And Action:

Put the potatoes in a large bowl, cover with cold water, and refrigerate overnight.

Preheat the oven to 475°. Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and cook until barely tender when pierced, about 10 minutes. Pour into a colander and let drain and dry for 10 minutes.

Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp salt and stir gently to coat.

Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Sprinkle the potatoes with more sea salt to taste.

Nutritional Information: (per serving)
Calories: 255 (18% from fat)
Protein: 6g
Fat: 5.2g (sat 0.8)
Carbohydrate: 45g
Fiber: 3g
Sodium: 383mg
Cholesterol: 0.0mg

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Coffee and Almond Milk Granita

Happy Valentine's Day!

Reading recipes is an area I really need to work on. I tend to focus on the ingredient list and become so giddy upon discovering all the contents are readily available in my pantry or fridge. I've gotten myself in this pickle before where I hadn't read a recipe through to discover that something needed to be marinated overnight or working with yeast for the first time and not allowing myself enough time for all of the rises to have it ready by dinner.

Just two days ago the weather had us bundled up in jackets and now I couldn't ask for better weather. Sunny and 70. A craving hit yesterday for soaking up the sun and frozen treats. I had come across this recipe for Coffee and Almond Milk Granita and wanted to make it to enjoy outside while watching itty bitty throw rocks, get muddy, and just enjoy our time outside together.

Once again my poor planning meant that we still enjoyed our time outdoors together but without a frozen treat. My hang up came when the almonds needed to soak in the milk overnight and the milk and coffee needed to be frozen longer than the recipe had stated. Thank goodness this weather is here to stay for a couple days and this frozen treat would be ready for today.

Coffee and Almond Milk Granita is a frozen almond latte in a bowl. If you're a coffee lover than this is the perfect treat for you. If your 2 1/2 years old like itty bitty than only Almond Milk Granita for you. If you're not experiencing the kind of weather we are here in Houston, Texas than I am sorry that this will have to stay bookmarked until the nicer weather rolls in. Just keep an eye out on the forecast and when you see the nice weather is two days away then get to making this. If you are looking for a way to warm up than just make the almond milk and pour it into a cup of coffee. Either way this is easy to prepare and provides a creamy and nutty treat.

Coffee and Almond Milk Granita

MyRecipes.com and Sunset, February 2009

Makes 8 Servings

Stars of the Show:

• 1 1/2 cups whole unblanched almonds - I used sliced almonds since that is what I had on hand.
• 3 cups milk - I used skim milk.
• 2/3 cup sugar
• 2 1/2 cups freshly brewed coffee - The coffee I used was a Gingerbread Coffee from Trader Joes.

And Action:

Preheat oven to 350°. Spread the almonds on a baking sheet in a single layer and toast in the oven until fragrant and browned for about 8 minutes.

Heat the milk in a saucepan over high heat until hot. Stir in the almonds and 1/3 cup sugar, let cool. Chill covered for at least 8 hours or overnight.

Pour the almond-infused milk through a strainer in a metal loaf pan and discard the almonds.

In another metal loaf pan, stir coffee and remaining 1/3 cup sugar until sugar dissolves. Wrap both pans airtight; freeze. After 2 hours, stir slushy liquid with a fork, scraping the sides to create large flakes. Return the pans back to the freezer until completely frozen, about 4 hours.

To serve, spoon half coffee and half almond milk granita into each of the 8 bowls. You can make these up to 4 days ahead of time.

Nutritional Information: (Per serving)

Calories: 266 (54% from fat)

Protein: 7.9g

Fat: 16g (sat 3.2)

Carbohydrate: 26g

Fiber: 2.7g

Sodium: 49mg

Cholesterol: 13mg

Don't forget about the Culinary Smackdown Battle. We're half way through the month and you only have until February 27, 2011 to link up your recipe. Best of luck!

Classic Cocoa

With the plummeting temperatures here it was time to make one of my favorite cold weather treats. Hot chocolate, a blanket, and a good movie is enough to make any dreary day brighter. Rather than doing a remake of the Peppermint Stick Cocoa I decided that I wanted to just have plain hot chocolate.

This is another one of those recipes where you can layer it in a glass jar (lesson learned... I've been saving all the glass jars I can get my hands on), tie a ribbon around it, add a cute tag "Classic Cocoa" with directions, and give this as a gift. Homemade goodies are the best.

The original recipe states to mix 1/3 cup of the Classic Cocoa mix with 1 cup of boiling water. I find that water doesn't give that creaminess in a hot chocolate that is comforting so I would recommend adding the Classic Cocoa mix to hot milk instead. Much more creamy that way and so comforting and heart warming!

Classic Cocoa

MyRecipes.com and Sunset, December 2004

Makes 1 quart mix or 12 servings hot chocolate

Stars of the Show:

• 1 cup sugar
• 1 cup unsweetened cocoa powder
• 1 cup powdered milk
• 1/2 tsp salt
• 1/2 cup miniature chocolate chips
• 1/2 cup miniature marshmallows

And Action:

Mix all ingredients together in a large bowl. If giving as a gift, layer the ingredients in a glass jar making sure to keep the ratio of ingredients constant. Add boiling water or hot milk to 1/3 cup of the mix.

Nutritional Information:
Calories: 142 (20% from fat)
Protein: 3.7g
Fat: 3.2g (sat 1.9)
Carbohydrate: 30g
Fiber: 2.6g
Sodium: 131mg
Cholesterol: 1mg

Potato Chips

I love fried foods. Hello Texas State Fair! I have dreams of walking through the vendors and eating rolling my way from the back of the fair to the exit. Deep fried paradise. I'm giddy over the thought of deep fried Oreos and chicken fried bacon.

Frying in my own home scares the bejeezus out of me. I attempted frying for the first time at the beginning of December for our "Christmas Eve" party so Santa could enjoy some Maple Glazed Sour Cream Doughnut Holes with his Peppermint Stick Cocoa (Santa comes early to our house every year since we leave for a two and a half week vacation to Ohio and we enjoy having our own little celebration.) That experience went better than expected. Our apartment was kept intact and didn't burn down from a grease fire and last I checked my eyebrows have finally grown back. Only joking.

My confidence for frying is still somewhat on shaky ground. I really need to invest in a deep fryer. Potato chips make for a good snack for itty bitty and I with our tuna sandwiches at lunchtime. Why not make my own? Fire extinguisher at the ready. Hot oil in the pot. Batches of Yukon gold potatoes frying. Fresh, hot, salted potato chips. Deliciousness!

Not only was itty bitty snatching these as they were cooling down, Mr. Sideline Chef and I couldn't keep our hands off of them. The first batch was gone in the blink of an eye. Crispy with that potato taste you expect in a chip without too much grease. You could season these with any variety of spices that you wish to use. I wasn't feeling up to anything more than a simply seasoned with salt potato chip.

Super Bowl Sunday is quick approaching. Make these for your get together and enjoy with a keg beer.

Potato Chips

MyRecipes.com and Sunset, April 2003

Makes about 2 appetizer servings per 8-ounce potato

Stars of the Show:

• 1 lb Yukon gold potatoes (about 3 potatoes) - You can make any amount worth of potato chips you wish. I ended up using 2 lb of Yukon gold potatoes and it gave me more than 4 servings worth.
• 2 inches worth of vegetable oil in a large deep pot
• salt or any seasonings you wish to use

And Action:

You can choose to either leave the skin on the potatoes or not. Just make sure they are scrubbed cleaned if you choose to keep the skin on. Use a mandolin slicer to slice the potatoes as thin as you can over a bowl of cold water. Let the potato slices soak for 10 minutes. Rinse slices and blot completely dry with paper towels.

Heat 2 inches of vegetable oil over medium high heat to 380°. Fry the potato slices in batches to avoid overcrowding. Stir occasionally to separate and submerge the slices until golden and crispy. Use a slotted spoon to fish the potato chips out of the hot oil and drain on paper towels. Let the oil return to 380° in between batches.

Sprinkle with seasoning as soon as you lay them to drain on the paper towels.

Nutritional Information:

Calories: 69 (59% from fat)

Protein: 2.5g

Fat: 4.6g (sat 0.6)

Carbohydrate: 5.3g

Fiber: 2.6g

Sodium: 7.9mg

Cholesterol: 0.0mg

Perfect Poached Egg

To have the word "perfect" in the title is like stating "World's Best". I'm not saying that these are perfect poached eggs but for being my first attempt at poaching an egg I think I did a mighty fine job if I do say so myself.

This cooking method didn't come without teeth grinding and nail biting. The first egg I slipped into the bubbling water spread across the bottom of the pot and looked like a jellyfish. Quite a turn off. I ended up fishing it out and throwing it into the garbage.

I didn't want to throw in the towel. I had high hopes of making these so called Perfect Poached Eggs and maybe in the future being able to make Eggs Benedict.

My second attempt went much more smoothly with a plan in mind. Rather than cracking the egg shell above the bubbling water I cracked my egg into a small bowl and gently lowered the bowl near the water's surface and let the egg slide out gently into the water. Surprisingly this egg didn't spread out but stayed rather intact. After 4 minutes my poached egg began to float to the surface. I used my slotted spoon and scooped it out of the water.

When I cut into the yolk it was runny with the egg whites cooked to perfection. I now have the confidence that I will be able to make poached eggs at a later date and am excited to be able to add a new breakfast item to the roation.

Perfect Poached Eggs

MyRecipes.com and Sunset, April 2000



Stars of the Show:

• egg(s) - Use how many ever eggs you wish to cook at the time.

And Action:

Put about 3 inches of water in a pot and bring to a boil over high heat. With a slotted spoon, quickly and gently emerse the eggs in their shells, one at a time, for 8 seconds and then lift out. Heating the eggs in their shells helps to prevent them from sticking together when you poach them.

Pour out all but one inch of water. Reduce the heat so that bubbles occassionally rise to the surface. Crack eggs one at a time while holding the shell close to the water's surface and let the egg slide into the water gently. Do not overcrowd the pot with eggs. Only a couple at a time. Cook to desired doneness. 4 minutes will yield a softcooked egg.

With the slotted spoon lift the eggs out one at a time. You can either serve immediately while they are still warm or you can slip them into cold water. You can make these up to 2 days ahead of time. Wrap in an airtight container and chill.

To reheat the eggs, immerse in hot water for 5 to 10 minutes. Lift out with a slotted spoon.

Nutritional Information (per egg)
Calories: 75 (60% from fat)
Protein: 6.2g
Fat: 5g (sat 1.5)
Carbohydrate: 0.6g
Fiber: 0.0g
Sodium: 140mg
Cholesterol: 212mg

Peppermint Stick Cocoa

I am kicking myself right now for not saving even one glass jar this year. Had I saved them I could have layered this Peppermint Stick Cocoa into the jars and tied a ribbon on them and gave them out as gifts and stocking stuffers. I know to do so this upcoming year.

Growing up I don't remember having set Christmas traditions. My memories from Christmas Eve were that us kids were allowed to open up one present and milk and chocolate chips cookies were left for Santa. The next morning we would wake to find that Santa had polished off the chocolate chip cookies and Rudolph had taken a drink of milk. The way we knew Rudolph had drank the milk was because it was tinted red from his nose. It was exciting seeing the cookie crumbles and the evidence that even Rudolph had visited our house while we were all fast asleep. Presents would be opened at either our house or our grandparents home and then we played with our toys until dinnertime.

Having a family of my own and not living close to our family members made me really want to start setting our own family traditions. I think it is so important to have provide those memories for my own child.

Because we go to Jason's hometown back in Ohio every year in December in the middle of the month into the new year we have our Christmas Eve and Christmas the weekend before we leave on our road trip. Last night was our "Christmas Eve" and as our new tradition, if you can call it that, since tradition implies that something is the norm, we decided on having hot chocolate and doughnuts.

Santa isn't going to be seeing milk and cookies in this house but I'm sure he wouldn't mind a change up along his route for some Peppermint Stick Cocoa and Maple Glazed Sour Cream Doughnut Holes (recipe tomorrow).

Before mixing all of the ingredients together I layered them into my Tupperware container to get the visual effect of what the jars would have looked like. It appeared like those bottles of colored sand I created as a kid. After adding 1/3 cup of the Peppermint Stick Cocoa to my oversized mug I added 1 cup of boiling water and just for the occasion five ginormous marshmallows. The original recipe didn't call for the marshmallows but I had them in the pantry and hot chocolate with marshmallows is a must.

I think this would be even better with warm milk instead of the boiling water to give it a creamier taste. This was a festive addition for the holiday and a tradition I'll be looking forward to every year to come. Those doughnuts... they'll be worth checking back tomorrow for the recipe. In the meantime keep those toesies warm and snuggle under a blanket with a big mug of this cocoa.

Peppermint Stick Cocoa

MyRecipes.com and Sunset, December 2004

Makes 1 Quart mix or 12 hot cocoa serving (1/3 cup cocoa mix to 1 cup water)

Stars of the Show:

• 1 cup powdered milk
• 1 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 tsp salt
• 1/2 cup miniature chocolate chips
• 1/2 cup crushed peppermint candy

And Action:

Layer powdered milk, cocoa powder, sugar, salt, chocolate chips, and peppermint candies. Just before serving mix the ingredients. So simple. Store the remaining mix in an airtight container.

Nutritional Information:

Calories: 172 (17% from fat)

Protein: 3.7g

Fat: 3.2g (sat 1.9)

Carbohydrate: 37g

Fiber: 2.6g

Sodium: 136mg

Cholesterol: 1mg

Rosemary Potatoes Anna

MyRecipes.com puts together menu ideas and one I had stumbled across was At The Homegrown Table. This recipe along with the Skillet-Roasted Edamame was on that menu. Being that my pickiest eater in the house, Mr. Sideline Chef, doesn't care for a lot of veggies most of the menu was discarded.

We all know how he felt about the tasteless edamame but the Rosemary Potatoes Anna were well received after a slice of crap-processed-stick-to-the-roof-of-your-mouth-cheese and pickled jalapenos were added as toppings. He did all of this before even trying a bite of it as is. Ugh! Mr. Sideline Chef! I swear I could strangle the man sometimes. This was a dish for him. Nothing but potatoes lightly seasoned. For me, I could care less if this one ever makes an appearance on our dinner table again. It wasn't worth the two inch burn from the pan handle on my forearm. 

"Potatoes Anna" is a classic French dish of sliced and layered potatoes cooked in large amounts of butter. This version was heart healthier with the substitution of olive oil. This potato "cake" was a disappointment on my scorecard. It had a crunchy bottom layer, or top, since it gets inverted onto a platter. At least I got a brand new green platter out of the deal from Bed Bath & Beyond since I didn't own one yet. The potatoes under or above were cooked just until tender and the amount of seasonings used didn't add any flavor whatsoever!

When it came time to inverting the potatoes from the hot out of the oven skillet to the platter this is where things got tricky. Mr. Sideline Chef was still at work and me standing just a hair under 5' tall made this task very difficult. The pan was heavy. I had my trusty Ove-Glove on and attempted to hold the platter over the skillet at the same time and tried to just flip it. Not happenin'. Screw it. I just took the pan and flipped it quickly over the platter. The potatoes folded in half and I just tried my best to reshape it. I did get burned from the pan's handle in the process of flipping after doing my best to pay attention not to do so. Obviously not well enough.

I can't really say too much effort was put into making this dish since the mandolin slicer does most of the work and the oven but the prep and wait time was not worth the end results. That is unless you take the Mr. Sideline Chef approach and use a cheese slice and add some heat from pickled jalapeno slices. If he wants this again he can make it.

Rosemary Potatoes Anna

MyRecipes.com and Sunset's August 2008 issue

Makes 8 servings

Stars of the Show:

• 3 pounds Yukon gold potatoes
• 1 tbsp olive oil, divided
• 1/2 tsp sea salt
• 2 tsp minced fresh rosemary leaves, divided

And Action:

Preheat oven to 375°. Peel the potatoes and cut into 1/8" slices. Heat 2 tsp olive oil in a 10 inch ovenproof nonstick skillet frying over medium-high heat. Arrange about one-fifth of the potatoes in a circular pattern in the pan. The potatoes should sizzle when you lay them down. If they don't, wait for the pan to get hot enough. Mix the salt and rosemary in a bowl. Sprinkle potatoes with about one-fifth of the rosemary salt. When the potatoes begin to brown around the edges, reduce the heat to low. Repeat the layers. Brush the final layer with the remaining olive oil and salt.

With a heatproof spatula, gently pull back potatoes to see if the bottom layer is starting to brown. If it is, transfer pan to the oven and bake until the potatoes are tender when pierced with a fork, 45 minutes. If potatoes start to look dry or curl up cover with foil. (My potatoes started to curl up after 15 minutes in the oven.)

Run the spatula between the potatoes and the sides of the pan and invert onto a platter. Cut into 8 wedges and serve hot or warm.

Nutritional Information:

Calories: 141 (11% from fat)
Protein: 3.6g
Fat: 1.7g (sat 0.2)
Carbohydrate: 27g
Fiber: 1.8g
Sodium: 154mg
Cholesterol: 0.0 mg

Skillet-Roasted Edamame

So maybe I missed the mark on this one for male approved Monday Night Football fare. Truth be told, when deciding to make skillet-roasted edamame Mr. Sideline Chef wasn't in mind. I wasn't that hungry at dinner time and opted out of eating leftovers. Later in the evening I was starting to get hungry and decided to make something light. This was a perfect choice. Easy prep and quick cook time.

Two ingredients. That's it! The edamame take a quick boil in the pot, cool off under cold water, get blackened roasted in a skillet over high heat, and then sprinkled and tossed in sea salt.

I had to forewarn Mr. Sideline Chef that the burning smell was to be expected. Anytime the burners are on he always questions, "Is something burning." Hello! I'm standing right in front of the burner watching your meal like a hawk. I'm not going to let it burn. This is why he holds the title Mr. Sideline Chef.

After the edamame were ready I popped some out of their shells for my guys to try. Little man confused them for being peas and had no hesitation popping them into his mouth. My big boy Mr. Sideline Chef took more convincing. Just try it. Mind you of his words in the past: "Don't tell me what's in it or what it is if you want me to try it." Reminding him of his words, "you make it I'll try it", he finally popped one into his mouth. "It doesn't taste like anything." Then that means he should have had no problem eating more. Wrong. "Why would I want to eat something that tastes like nothing?"

Heart health aside this man wasn't enthused with the snack prepared and opted for Jack and Diet Dr. Pepper. More for me and little man.

Skillet-Roasted Edamame

My Recipes.com and Sunset's August 2008 issue

Makes about 4 cups

1/2 cup serving size

Stars of the Show:

• 1 lb fresh or frozen edamame in the pod - I used frozen since that is what the store had.
• sea salt

And Action:

1. *If using fresh edamame skip this step. Bring a large pot of salted water to a boil. Add edamame and boil for 2 minutes. Drain and let cool.
2. Heat a large skillet (cast iron, if you have it) over high heat. Toss in edamame, half at a time, and roast, turning with tongs, until blackened in several spots, 5 to 8 minutes. Pour into a bowl, toss with salt to taste, and serve immediately. Enjoy! Pop peas out of their pods with your teeth and discard the shells.

Nutritional Information:

Calories: 65 (38% from fat)

Protein: 6g

Fat: 2.8g (sat 0.0)

Carbohydrate: 5g

Fiber: 2.8g

Sodium: 18mg

Cholesterol: 0.0mg

Green Chile Cheeseburgers

Good. Now that I have your attention: That my friends is a 1/4 lb. of beefy-cheesy-roasted green chile heavenliness. If you are looking for a juicy and flavorful burger look no further. When grilled up these babies were the true star of Sunday's BBQ. Succulent enough that they were best left condiment less and everyone agreed. Although, on second thought, bacon and more bacon would enhance the flavor also. The recipe below when followed will produce a mild heat so feel free to really kick it up with other types of peppers and pepper jack cheese.

Even the grown men only ate one (with sides of potato salad and baked beans) and were left comfortably stuffed. It was one of those burgers you eat that leaves you wanting more and craving it for breakfast the next the morning. Crumbled into pieces and scrambled with eggs and topped with salsa... lip smacking and a hearty start for the day.

The recipe calls for roasted green chiles and sure enough I could have just bought canned green chiles but I thought I would try my hand at roasting my own. I had to do my research first and after reading the directions I was shocked to see how easy it was. Broil the peppers until blackened, cover with saran wrap to steam for 15 minutes, peel the skins, seed them, and dice away. We had to open the windows while doing this step of the recipe to air out the house because the aroma they were giving off was the same as someone smoking weed. The smell made me nauseous but I managed for the sake of the final reward.

If you've never roasted your own peppers or even tried your hand at forming burger patties by hand then slap yourself in the forehead and get to the store this morning so you can make yourself (and end up with a happy man) a mouthwatering burger. You could easily double the recipe to feed a crowd. The recipe makes 4 (1/4 lb.) cheeseburgers.

 Green Chile Cheeseburgers

From MyRecipes.com and many thanks to Sunset Magazine's July 2006 issue.

Stars of the Show:

• 1 1/2 lb. ground chuck - Feeling ambitious... grind your own meat... once I buy a meat grinder attachment for my KitchenAid I will be doing so.
• 1 tsp salt
• 2 poblano peppers, roasted, peeled, seeded, and diced (If you want a bit more spice since these were mild than I would recommend not seeding the peppers. If you recall from yesterday's post, Mr. Sideline Chef said "we" should try it with jalapenos next go round.)
• 1 cup grated cheddar cheese (You could even use pepper jack cheese for more heat depending on your taste preferences.)

And Action:

1. Add all the ingredients into a large bowl and gently incorporate the ingredients with your hands.
2. Divide the combined mixture into 4 equal parts and form into patties making the centers thinner. They shrink when cooking.
3. Heat the grill (make sure it's well oiled to prevent sticking) and throw these bad boys on. 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done. We went for medium and they were so moist and juicy. One word to sum it all up... orgasmic!
4. You could top with cheese as we did to make it well, obviously, more cheesy.

Hints:

• The fresher the meat, the more tender and flavorful.
• The more you handle the meat, the tougher it will become.
• Keep formed burger patties chilled until time to grill. This helps the flavor carrying fat stay locked in.
• If using a gas grill cook with the lid on. If using a charcoal grill cook with the lid off.
• Flip the burgers only once and don't press the burgers down. Don't want to lose any of those delicious juices that will drip down your arms.
• Let the burgers rest a few minutes before eating.

Nutritional Stats:

Calories: 439 (62% from fat) Trust me, the hour and half walk to burn off these calories will be worth it.

Protein: 39g

Fat: 30g (14g Saturated fat)

Carbohydrate: 0.8g

Fiber: 0.1g

Sodium: 847mg

Cholesterol: 136mg

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”