Baked Potato Fries, Part II

A few years ago I posted a recipe for Baked Potato Fries, which turned out to be tasty. Lately, however, I have started baking my potatoes at a higher temperature, and I find that they end up with a crispier skin. So, I wanted to share this new recipe with you.


  • 2 Russet potatoes, scrubbed, dried, and cut into 8 pieces (halved, then sliced into 4 pieces lengthwise)
  • Salt
  • Pepper
  • Smoked paprika
  • Generous drizzle of olive oil


Toss the potatoes, salt, pepper, smoked paprika, and olive oil together in a bowl. Line a baking sheet with aluminum foil and spray with Pam. Arrange the potatoes cut-side down on the sheet in one layer. Bake at 425 for 35 minutes.


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Rosemary Olive Oil Potatoes (!!!)

These are the tastiest potatoes I’ve had in a while.  I keep hearing that the ideal temperature to roast potatoes at is 400F. Here’s how I did it:


  • 1 pound Gold yukon potatoes, quartered
  • 2 T chopped fresh rosemary
  • Salt
  • Pepper
  • A generous splash of olive oil


Preheat the oven to 400F. Line a baking sheet with aluminum foil sprayed with cooking spray. Toss the potatoes with the olive oil, rosemary, salt, and pepper. Transfer to the baking sheet and bake in the top rack for 40 minutes. Amazing!!


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Cod with Oranges and Ginger

This recipe calls for halibut, but the fish market told me cod works just fine for this recipe. I’m not sure about this, since the cod completely broke apart in the skillet. It ended up being more of a fish mix than fish with oranges on the side. It tasted good, though!


  • 1.5 navel oranges, cut into segments
  • 1 T olive oil
  • 1-inch piece of ginger, thinly sliced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp cumin
  • 1/2 bunch scallions, sliced
  • 1/2 pound cod
  • Fresh cilantro (optional)


Heat the olive oil in a skillet over medium. Add the ginger and cook 2 minutes. Sprinkle fish with the salt, pepper, and cumin. Add the fish to the skillet and cook 4 minutes. Flip the fish over and add the scallions and oranges. Cook 4-5 more minutes. Serve with the oranges on top of the fish. Garnish with fresh cilantro.

photo 2

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Cranberry Cinnamon Quinoa

This recipe is ridiculously good. I found it on the back of an Earthly Choice quinoa bag.


  • 1/2 cup slivered almonds
  • 1 cup quinoa
  • 1.5 cup boiling water
  • 1/2 tsp salt
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 cup dried cranberries


In a skillet, stir and cook the almonds over medium heat for about 3 minutes, or until golden and fragrant. Add the quinoa and stir for another minute, to lightly toast it.

Transfer the almonds and quinoa to a 2-quart saucepan and add the boiling water, salt, cinnamon stick, bay leaf, and dried cranberries. Bring to a boil, covered. Reduce the heat to a simmer and cook for 15-20 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.


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Dijon-Chili Dipping Sauce

This sauce is so good. I dipped some Parmesan-crusted zucchini sticks I made the other day in it. A great combination of zest!


  • 2 T Heinz chili sauce
  • 1 T Dijon mustard (Grey Poupon)




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Rosemary Chicken with Butternut Squash and Sweet Onions

Happy third birthday to my blog! To celebrate, I am posting a very tasty one-dish chicken dinner I found in a magazine. I made this in a large deep Pyrex, but the recipe calls for a rimmed baking sheet. I like the Pyrex better because it holds more juice.


  • 3 (or 4) skinless chicken breasts (about 2.5 lb)
  • 2 T chopped fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb butternut squash, peeled, seeded, and cubed
  • 2 tsp olive oil
  • 3/4 lb cipollini (sweet) onions (small)
  • 3 tsp balsamic vinegar
  • More salt
  • More pepper
  • 2 T apricot preserves
  • 2 tsp Dijon mustard (Grey Poupon)
  • 2 tsp chopped fresh ginger
  • 1 clove garlic, chopped


Position rack in lower third of oven. Heat oven to 400F. Season the chicken breasts with 1 T chopped rosemary, 1/2 tsp salt, and 1/4 tsp pepper.

In a bowl, combine the cubed butternut squash with 1 tsp olive oil.

In a second bowl, combine the sweet onions with 2 tsp balsamic vinegar and 1 tsp olive oil.

Coat the Pyrex (or baking sheet) with Pam. Place chicken breast side up. Spread the squash and onions in a single layer around the chicken. Sprinkle the vegetables with 1 T chopped rosemary, more salt, and more pepper. Roast for 15 minutes.

In a third bowl, combine the apricot preserves, Dijon mustard, chopped ginger, chopped garlic, and 1 tsp balsamic vinegar. Flip the chicken breasts. Brush with the apricot sauce. Turn the vegetables. Roast another 15 minutes, until the internal temperature of the chicken reaches 165F.

Note: I had to roast mine for an extra 10 minutes, so 40 minutes total. It was cooked just right when I took it out.




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Cocoa-Chili Pork

So, I found this rub recipe somewhere…I don’t remember. It might have been an old issue of Women’s Health…a very old issue. I clipped it and put it in a binder and used it for this week’s meal. This is a cocoa-based rub and I decided to use it on pork. It was very mild and browned nicely on the grill.


  • 2 T brown sugar
  • 1/2 T chili powder
  • 1 T cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp garlic powder
  • 4 pork medallions, about 1/2-inch thick


Smear the rub onto the pork right before grilling. Grill on medium high 5 minutes per side, until internal temperature reaches 165F.


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