These delicious thick-cut fries couldn’t be any easier to make! I served them with a smoky Chipotle Mayo dipping sauce along side grilled burgers…sooo good!

Instead of using non-stick spray on the baking sheet, I lined it with parchment paper. In the past, I’ve had potatoes stick to the pan even with the non-stick spray but there was non of that nonsense with the parchment — it worked perfectly! Parchment paper can be found in the grocery store by tin foil, plastic wrap and plastic baggies. I use it all the time for baking.

For the Chipotle Mayo: mix 2-4 teaspoons of minced canned chipotle chiles in adobo with about 1/2 cup of mayonnaise and a squeeze of fresh lime juice (use more or less chiles depending on the desired amount of heat).

Enjoy!

Oven-Roasted Fries
-adapted recipe from Bon Appétit Magazine

Thick-cut oven fries are delicious—and so easy, especially if you don’t have time to make the deep-fried version. Use russet or purple potatoes, or a mixture of both.

Yield: Makes 4 to 6 servings

Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes or purple potatoes, scrubbed, cut lengthwise into 1/2- to 1/3-inch wedges
2 tablespoons olive oil

Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potato wedges with olive oil in large bowl. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.

Tags: baked french fries, baked fries, Bon Appetit Magazine, Epicurious.com, french fries, fries, oven fries, potatoes

Bacon lovers will devour this delicious hash loaded with potatoes, mushrooms, onions and, of course, bacon! For hearty appetites, you’ll want to double the recipe.

Don’t skimp on the bacon here…buy a good quality, thick-sliced bacon. Also, to speed up the morining cooking process, prep the onions and mushrooms and cook the potatoes the night before; just refrigerate everything until you’re ready to start cooking in the morning. Enjoy!

P.S. this would make a fantastic camping breakfast! 

P.S.S. I’m linked to Foodie Friday.

Morning Eggs on Mushroom-Bacon Hash
-recipe from  Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole

If breakfast hash brings to mind memories of something unrecognizable out of a can, this recipe will redefine this quintessential American food for you. Fried eggs top a jumble of crisp bacon, fried potatoes, and mushrooms, creating the perfect breakfast for a crisp fall morning. You may want to start the potatoes the night before, for less prep time in the morning. Serves 4.

8 slices bacon ( about 6 ounces), coarsely chopped
1 small onion, chopped
2 cups cooked peeled russet potatoes cut into 1/2 inch dice (see Note)
Kosher salt
3 tablespoons unsalted butter
8 ounces cremini (baby bella) mushrooms, sliced (2 cups)
1/4 teaspoon freshly ground pepper
4 eggs

Heat a large nonstick skillet over medium-high heat until hot. Add the bacon and cook for 2 minutes, stirring. Stir in the onion and cook for 5 to 8 minutes, or until the bacon is brown and crisp and the onion is lightly browned, reducing the heat to medium if the mixture is cooking too fast. Remove the bacon and onion with a slotted spoon and drain on paper towels. Leave the bacon drippings in the skillet (there should be about 2 tablespoons).

Add the potatoes to the skillet and spread out in a single layer if possible. Sprinkle with 1/4 teaspoon of salt. Cook over medium to medium-high heat for 5 to 8 minutes, carefully stirring and turning the potatoes occasionally until lightly browned. Put the potatoes in a medium bowl, top with teh bacon and onion, and keep warm.

Melt 2 tablespoons of butter in the same skillet and add the mushrooms. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of the pepper. Cook for 4 to 6 minutes over medium-high heat, until the mushrooms are lightly browned and tender. Stir the mushrooms into the potato mixture.

While the mushrooms are cooking, melt the remaining tablespoon of butter in another large nonstick skillet. Add the eggs and lightly season with salt and the remaining 1/8 teaspoon of pepper. Cover and cook over medium to medium-low heat for 3 minutes, or until the whites are set but the yolks are soft. To use the same skillet, put the potato and mushroom mixture in a shallow baking dish and keep warm in a 300°F oven. Serve the eggs over the hash.

Note: To cook potatoes, gently boil 1 pound of diced potatoes in a medium saucepan of salted water over medium heat until tender, 5 to 8 minutes. Drain, cool under cold running water, and pat dry.

Tags: Breakfast, brunch, camping breakfast, Chicken & Egg by Janice Cole, Eggs, mushroom-bacon hash, potatoes

I got together with a group of girlfriends from my bible study on Friday to organize a friend’s garage. The friend we were helping is a mom of two young boys and her husband has been in the hospital for several months awaiting a heart transplant. Needless to say, it’s been a difficult season for this family, so a chilly, overcast November day was not going to deter us from the work we had set out to do. We were there to help a girlfriend, to let her know that she and her family are loved, and in some small way, to offer hope.

After we finished our project, we stood around the kitchen together eating a bowl of this Summer Minestrone with Pesto. Friends sharing life together and a hot bowl of soup…this is what it’s all about!

Now about the minestrone…I doubled the recipe so there would be plenty of soup for all of us. I used vegetable broth instead of chicken broth, russets instead of the red-skinned potatoes, diced canned tomatoes instead of fresh (28-oz can for double recipe), chopped kale instead of spinach, and extra carrots instead of green beans. About 10 minutes before serving, I added a little bit of uncooked pasta to the simmering soup which helped thicken it up a bit. Once the pasta was cooked, we ladled the piping hot soup into bowls and garnished each serving with freshly grated Parmesan cheese. Yumm!

Summer Minestrone with Pesto
-recipe from Bon Appétit Magazine

When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic. Makes 6 servings.

3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons pesto
Freshly grated Parmesan cheese

Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

Tags: cannellini beans, carrots, celery, chicken broth, kale, minestrone, onion, parmesan cheese, pesto, potatoes, spinach, tomatoes, Vegetable, zucchini

I just whipped up this super-easy Country French Omelet from Ina Garten’s Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredientscookbook. Although the omelet is nothing fancy, it is really good. It makes a nice meal for breakfast or lunch.

I used 6 large eggs instead of 5 extra-large, red potatoes instead of yukon golds, and green onions instead of chives. For a nice lunch, serve with a salad. Enjoy!

Country French Omelet
-recipe from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten

Jeffrey and I have a wonderful routine when we go to Paris. We arrive late morning, drop our bags, and rush to Café Varenne for lunch. They make this fabulous country omelet with bacon, potatoes, and chopped chives. It’s such a satisfying breakfast or lunch. If you want to serve four people, double the recipe and make it in two pans.

1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup Yukon Gold potatoes, unpeeled, 1-inch-diced
Kosher salt and freshly ground black pepper
5 extra large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chives, chopped

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Tags: bacon, chives, Eggs, French, omelet, oven-safe non-stick pan, potatoes

I made this soup recently when I was hankering for a hot bowl of soup to chase away the winter blahs. It’s simple yet hearty and delicious.

I loved the combination of turkey kielbasa and smoked paprika, both of which added rich and smoky flavors to the soup. I also added some chopped carrots and diced tomatoes for extra color and flavor. Serve the soup with crusty bread and you’ve got a perfect meal for a dreary Pacific Northwest day!

Kielbasa, Kale and Barley Soup
-recipe from Oregonian FOODday, (December 1, 2009)

This robust, sausage-laden soup definitely fits the bill. It’s filling, flavorful and healthful, too, so you don’t have to feel guilty about tucking into a big bowl.

To keep the fat content low, we used turkey kielbasa instead of regular kielbasa. Then we added barley for its fiber and toothsome texture. Potatoes and kale add loads of vitamins A and C — about double the recommended daily allowance — as well as iron and calcium. This recipe makes a big batch, so you’ll have plenty to stash in your freezer for another rainy day. Makes 8 servings

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
8 cups chicken broth
1/2 cup pearl barley
1 bunch lacinato kale (also called dinosaur kale or cavalo nero) or chard, ribs removed, leaves chopped
4 yukon gold or new potatoes, diced
14 ounces turkey kielbasa, split in half lengthwise and cut into 1/4-inch pieces
1/2 teaspoon smoked paprika (see note below)

Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-low heat. Add the onions and garlic and sauté, stirring frequently, for 5 minutes.

Add the broth and barley, and season with salt and pepper to taste. Bring to a boil and cook barley for 15 minutes. Add the kale and potatoes and cook for another 15 minutes, until potatoes are almost tender.

Stir in the kielbasa and smoked paprika and cook until sausage is heated through and potatoes are tender when pierced with a fork, about 5 minutes more.

Note:Spanish smoked paprika, also called pimentón de la Vera, comes in three varieties: sweet (dulce), medium-hot (agridulce) and hot (picante).

From Linda Faus, FOODday test kitchen director

Tags: barley, chicken broth, garlic, kale, potatoes, smoked paprika, turkey kielbasa

If you’re looking for a twist on traditional chicken soup, then you should try this recipe for Chicken and Vegetable Chowder. It’s simple, easy to make and comforting.

For the blending of the chowder, I used an immersion blender (stick blender) instead of transferring the soup in batches to a blender. If you do use a regular blender, let the chowder cool off a bit before blending. Also, remember to only fill the blender about 1/3 full and hold the lid down tightly with a towel (this is to prevent hot soup from spraying all over you and your kitchen when you turn the blender on). I used whole milk for the chowder, but I’m sure 2% would work fine, too. I would definitely not use nonfat milk, though. Serve the chowder with crusty bread and a salad.  

Chicken & Vegetable Chowder
-recipe from The Big Book of Soups & Stews byMaryana Vollstedt

Pureed vegetables and rice are the thickening agents in this delicious soup. It is made without cream but is still rich tasting. This will be a family favorite. Serves 4-6.

1 cup chopped yellow onion
1 medium russet potato (about 1/2 pound), peeled and cubed
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, sliced
1/4 cup uncooked long-grain white rice
4 cups chicken stock or broth
1 cup buttermilk or milk
2 cups cubed cooked chicken breast
1 cup grated cheddar cheese
3/4 teaspoon salt
1/2 teaspoon dried thyme
freshly ground pepper to taste

In a large pot over high heat, bring vegetables, garlic, rice, and 3 cups of the stock to a boil. Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.

Transfer in batches to a food processor or blender and blend the soup until slightly chunky. Return to pot. Stir in remaining 1 cup stock, buttermilk or milk, chicken, cheese, salt, thyme and pepper. Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes. Serve.

Tags: carrots, Chicken, Chicken and Vegetable Chowder, potatoes, rice

Here’s a delicious, summery salad that is perfect for your next potluck: roasted red potatoes and crisp-tender green beans tossed in a flavorful rosemary dressing. Yumm!!!

For the dressing, I add a little Dijon mustard for extra flavor and a bit of sugar to soften up the acidity. Also, I roast the potatoes until they are nicely browned, which can take longer than 30 minutes (depending on the size of the potato chunks). I use the ice water that the onions soaked in to cool the cooked green beans. The salad is also really good with the addition of crumbled feta, blue cheese or goat cheese. Enjoy!

For other recipes, check out: Ultimate Recipe Swap hosted by Life As Mom.

Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette
-recipe adapted from Gourmet Magazine

Serves 8 to 10

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. Add 1/3 cup of oil to a large roasting pan then add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender in a preheated 425 degree oven. Let the potatoes cool in the pan.

In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified.

In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry.

In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry.

In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

Tags: green beans, kalamata olives, potato salad, potatoes, red onion, rosemary, Salad, Side Dish