Recipe from Cookin’ Canuck

Wow, do I have a lot to catch up on!?!  I have been such a lazy blogger lately.  I need to get better about this ASAP!

First, I have to say that Jeremy made this meal.  I was actually sick during the first week of January, so he volunteered to do the cooking.  Then, that Wednesday the 5th was my birthday, so he cooked that night, and then decided to finish out the week! 

I was impressed!  I’d never seen him cook more than bacon and eggs, pasta or the occasional meat on the grill.  But he did a great job! 🙂

I really liked this meal. I’ve recently discovered smoked paprika and I absolutely love it! 

We had some fresh broccoli in the refrigerator that I wanted to use up before it went bad, so I had Jeremy add it to this dish.

1/2 t and 1/4 t salt
1 T smoked paprika
2 T olive oil
1 t dried thyme
1/2 t pepper
4 skinless, bone-in chicken thighs
1 lb red-skinned potatoes, sliced thin
1 red bell pepper, diced
1 shallot, minced
2 cloves garlic, minced
1 head broccoli, cut into bite-sized pieces
1/2 c chicken broth

In a small bowl, combine 1/2 t salt, paprika, 1 T olive oil, pepper, and thyme.  Rub onto chicken thighs.

In a large bowl, combine 1/4 t salt, potatoes, pepper, shallot, garlic and 1 T olive oil.

Heat a large skillet over medium-high heat. Add potato mixture and cook for about 5 minutes, stirring occasionally.  Add chicken broth, cover and simmer about 5 minutes.

Uncover and nestle the chicken into the potato mixture.  Cover and cook about 20 minutes (it took closer to 35-40 for ours to completely cook through).  About halfway through cooking, add the broccoli to the mixture.


Adapted from Elly Says Opa!

I got this idea from Elly’s blog. I didn’t want to do the salt and vinegar flavor, so I went with rosemary and sage.

These are a cross between potato chips and baked potatos.  They’re easy to make, especially if you have a mandoline to slice them, and only take about 20-30 minutes in the oven.  These would probably be great grilled as well (you’d just have to grease the grates really well).

3 baking potatoes, sliced about 1/4″
Salt & pepper
1-2 T olive oil
Fresh rosemary, chopped
Fresh sage leaves, chopped

Preheat oven to 400 degrees, with the rack in the upper third of the oven.  Lightly grease a baking sheet.

Toss potatoes with remaining ingredients then place in a single layer on the baking sheet – potatoes can slightly overlap.

Bake for about 20-30 minutes, turning once, until soft and lightly browned.  Serve hot.

My Mom used to make these often when we were growing up.  This is a really simple recipe that you can tailor to fit your taste buds.

Every time I make these, I throw in something different.  Sometimes I mix in some veggies, others I just stick with herbs and spices, and other times I like to add some cheese as well.  I won’t put any measurements, as I tend to just throw things in until it looks good. 🙂

2 medium baking potatoes, cut into slices (like french fries)
Green Onion, sliced
Banana pepper, chopped
Salt & pepper
Fresh rosemary
Grated Parmesan
Olive oil

Preheat grill to medium heat.

Toss the potato slices with some olive oil, salt and pepper.  Lay out two sheets of aluminum foil (these need to be large enough to fold around the potatoes).

Spread some olive oil over the aluminum foil, then place one potato on each foil sheet.

Top with remaining ingredients and wrap the foil over the potato mixture.  Place foil wrapped potatoes on grill (seam side up) and grill for about 30 minutes, until potatoes are soft.

Remove from heat and serve.  Be careful when opening packets as it will be hot!

I really like homemade french fries – especially baked.  None of that grease you get when you fry, and so much healthier. 🙂

Baking Potato(s)
Olive oil

Preheat oven to 450.

Cut your baking potato(s) into strips, trying to keep them as even as possible.  (I used my handy french fry cutter for this – I love gadgets.) 🙂

Place the fries into a bowl and very lightly coat with olive oil, then season to taste with salt, pepper and paprika.  Toss to coat.

Place them on a lightly greased baking sheet.  Bake for about 30 minutes in the upper 1/3 of the oven, turning once or twice, until lightly browned and crispy on the outside.

Recipe from The Pioneer Woman 

I’ve seen this recipe popping up a lot lately in my Google Reader, so I decided to give it a try as a side to Neely’s Roast Beef. These didn’t disappoint.  They were flavorful and had just a bit of crunch on the skin.  I also tried them with some of the gravy from the roast beef – delicious!

I’m not putting exact increments, because it’s really all to taste.

Whole new potatos (or whatever kind you want – I used Red)
Olive oil
Kosher salt
Whatever herb you’d like (PW says to do fresh, but I didn’t have any so I did dried rosemary.. still good!)

Bring a pot of salted water to boiling and add the potatos.  Boil until fork tender.  This took about 35-40 minutes for me.

Preheat oven to 450 degrees.

Remove potatos from water and place them on a baking sheet, with plenty of space between them.

With a potato masher (I don’t have one, so I used a meat tenderizer), gently press down on each potato until it mashes slightly.  Rotate potato masher 90 degrees and mash again.

Generously brush or drizzle each potato with olive oil.  Season to taste with salt, pepper and herbs.

Bake for about 20-25 minutes until golden brown.

Recipe from Elizabeth’s Edibles

Sometimes the best recipes are the simplest, and this one definitely fits the bill.

I loved how these potatos turned out.  They had great flavor and this nice crispness.  So good!  These are definitely on my make again and make often list. 🙂

I was able to toss these together in about 5 minutes before I left for my workout, then I just had J throw them in the oven while I was gone so they were done when I got home.

1 lb red potatos, cut into chunks
3 T olive oil
1/2 t kosher salt
1/4 t pepper
1/2 c grated Parmesan
8 sprigs fresh thyme

Preheat oven to 400.

In a large bowl mix all ingredients.  Place the potatos on a lightly greased baking sheet.

Cook for about 40 minutes, until brown and crisp.

Recipe from Progresso: Soups & More

This was a really quick recipe to make.  Great for a weeknight meal on a cold day.  And it’s definitely been cold here!

I cooked the chicken on Sunday, so that was done and out of the way.  I added cayenne pepper to the soup, just to give it a bit more spice and flavor.  Also – I didn’t have enough Swiss cheese, so I threw in some Sharp Cheddar.  (I think, if you’re not a fan of Swiss, cheddar would be a good overall substitution.)

2 c chicken broth
1/3 c chopped onion
10 ou frozen chopped broccoli
1 1/3 c dry mashed potato buds
2 c cooked cut-up chicken
2 c shredded Swiss cheese (8-ou) (Sharp Cheddar would be good as well, or a mix)
2 c milk
1/2 t salt
Cayenne pepper, to taste (my addition)

Heat broth, onion and broccoli to boiling in a 3-quart saucepan. Reduce heat, cover and simmer about 5 minutes, stirring occasionally.

Stir in potatos until well blended, and then add remaining ingredients.

Heat over low heat about 5 minutes, stirring occasionally, until heated through and cheese is melted.