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Kitchen Witchery

Rosemary Potatoes

1 1/2 pounds Small new potatoes

2 Tablespoons Olive oil

1/2 teaspoon Salt

2 cloves garlic, minced

1 1/2 Tablespoons Fresh rosemary, chopped

Cover new potatoes with water and bring to a simmer. Cook 5 minutes. Drain and toss potatoes in pan over heat until outside of potatoes are dry. Add olive oil, salt, garlic, and fresh rosemary. Place potatoes in a pan, in one layer, and bake in a 350~ oven until crispy and browned, about 15-20 minutes. Serve with roasted and grilled meats or poultry.

Roasted Garlic

– How-To Recipe
Adapted from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002).

Simple Solution
Roasted garlic is everywhere these days – in crackers, cheese, salad dressings, and pasta sauces.

This is where it all begins. You can multiply this recipe to make as much as you need. Each head will yield about 1 heaping tablespoon of puree. A great way to serve roasted garlic cloves is as an accompaniment to bread.

Offer the roasted cloves in one small dish and a high-quality extra virgin olive oil in another. Diners can dip the bread in olive oil, then smear a clove of garlic on it. Heavenly!

1 head garlic
1 teaspoon extra virgin olive oil

1. Preheat the oven to 425F.

2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed. Or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.

Roasted Fennel and Apple

2 bulbs fennel, trimmed and cut into 1/4-inch-thick wedges
2 Rome apples (about 1 1/2 pounds), cut into 1-inch wedges
1/4 cup olive oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon fresh-ground pepper

Roast the vegetables: Preheat oven to 400 degrees. Place all ingredients in
a large bowl and toss to combine. Arrange in a single layer on a baking
sheet and place in the lower third of the oven. Roast for 20 minutes, turn
fennel and apple pieces over, and roast until golden and cooked
through-about 20 more minutes. Serve warm. Makes 8 servings.

Ranch Style Party Mix


1 1-ounce envelope Ranch salad dressing

2 tablespoons dried dill weed

6 cups cereal, corn and rice

1 10-ounce package oyster crackers, or Ritz Bits crackers

1 6-ounce package pretzel sticks

3/4 cup vegetable oil

Combine dressing mix and dillweed; add cereal, crackers, and pretzels. Combine well. Drizzle mixture with oil; stir to coat thoroughly. Place mixture in a large paper bag; let stand for about 2 hours, shaking occasionally. Store in an airtight container.
Yield: about 16 cups
Category: Snacks

Quick Munchies Mix


1/2 cup unsalted nuts (peanuts, cashews, or almonds)

1/2 cup chocolate M&M candies

1/2 cup raisins (or dried cranberries)

1/2 cup sunflower seeds

Combine ingredients in a bowl and toss to mix. Store in an airtight container.
Yield: 2 cups
Category: Snacks

Potato and Basil Gratin

Present on a bed of bitter greens and serve with a glass of white wine for a fine lunch.2 medium boiling potatoes
1 Tsp each salt, pepper, mace, and allspice
2 cups fresh basil leaves
1/4 pound fontina or domestic provolone
2 1/2 cups heavy cream
cheese, grated
1 TBS ground coriander seed

Preheat oven to 375 degrees.  Cook the potatoes in a pot of salted boiling water for 10 minutes.  Drain and cool to room temperature.  Remove skins and cut into 1/4 inch slices.

Arrange 1/3 of slices in a thin layer on bottom of a round 10” baking dish rubbed lightly with olive oil.  Sprinkle 1/3 of the basil over the potatoes.  Cover with 1/2 of the remaining potatoes and the remaining basil.   Top with the rest of the potatoes.

Combine the cream and spices in a bowl.  Slowly drizzle the mix over the potatoes.  Bake for 1½ hours or until cream is thick and the potatoes are very tender.  Sprinkle cheese over the top and bake until the cheese is melted, about 5 minutes.  Remove from the oven, and let stand for 10 minutes before serving.

Planet Hollywood’s Captain Crunch Chicken

Serving Size : 1
Categories :Chicken
2cups Captain Crunch Cereal, crush
1 1/2cupsCornflakes, crush
1Egg, 1cupMilk, 1cupAll purpose flour
1teaspoon Onion powder, 1teaspoonGarlic powder
1/2 teaspoon Black pepper,
2 pounds Chicken breast; skin, bone1oz tenders
Vegetable oil for frying
Preparation Instructions: Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325~. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.

Pineapple Slaw

1 (15 oz) can pineapple chunks, undrained
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
1/2 tsp. grated orange rind
1/2 tsp celery seeds
1/4 tsp salt
1/4 tsp dry mustard
1 (10 ounce) package shredded cabbage
2 large oranges, peeled and sectioned
1 large apple, cut into small chunks

Drain pineapple, reserving 1/3 cup juice.
Whisk together reserved 1/3 cup pineapple juice, oil, and next 5
ingredients in a large bowl until well blended. Add pineapple chunks,
cabbage, orange, and apple; toss gently. Cover and chill 8 hours.
Yield: 6 servings
Prep. 10 min Chill: 8 hours

Picnic Scalloped Potatoes

  —  Almanac.com

Yield: 8 to 10 servings

9 medium-size potatoes, slice fairly thin

14 slices ham (1 inch square, 1/8 inch thick) or equivalent (preferably leftover bone-in baked ham)

14 slices cheddar or Swiss cheese (1 inch square 1/8 inch thick)

10 slices onion (1/8-inch-thick)

4 tablespoons flour

4 tablespoons butter

1-1/2 cups milk

salt and pepper to taste


1. Heat the oven to 350 degrees F. Peel potatoes and divide in 3 portions.

2. Liberally grease the bottom and sides of a 9x13x2-inch casserole.

3. Place one-third of sliced potatoes in bottom of casserole and dot with half the butter. Spread 7 slices of ham, 5 slices of cheese, and half the onions on top of potatoes. Sprinkle with 2 tablespoons flour and salt and pepper to taste.

4. Repeat layering with second portion of potatoes.

5. For last layer, add third portion of potatoes and remaining cheese slices over top. Salt to taste.

6. Pour milk over layers (it should show when casserole is tipped slightly to one side).

7. Bake until potatoes are tender, about 1-1/2 hours. Precise timing is not important (another 20 minutes won’t hurt). Bake uncovered or cover loosely with foil for the first 40 minutes.

8. Tie up tightly and place in a basket.


Note: To keep the potatoes warm, the Yankee Kitchen highly recommends the newspaper trick. Cover the casserole with foil, wrap it up, and put it in something that will provide another layer of insulation.

Peach Butter

2qts. peach pulp (about 1-1/2 dozen medium ripe peaches)
4c sugar

Wash, scald, pit, peel and chop peaches; cook until soft, adding only enough
water to prevent sticking. Press through a food mill. Measure pulp.

Add sugar; cook until thick, about 30 minutes. As mixture thickens, stir
frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch
head space. Adjust caps. Process  for 10 minutes in boiling water bath.

Yield: about 4 pints

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