Recipes

It is high time that I share a few recipes. Since things are going to get progressively more chaotic over the next couple of weeks, I am planning ahead and doing a few blog posts ahead of time! :o) Thank goodness for the 'scheduled posts'---I will be posting even when I don't have internet--ha!

1. Over Roasted Garlic Potatoes (this one is for Heather)

The first recipe I found used pounds, which is great if you have a scale, but if you don't then it is a guessing game. So yay this one tells me 'how many' potatoes to use and I don't have to guess! You would think that my family would be big potato eaters (you know with me growing up on a potato farm), but we aren't and Zech actually hates them! :o( However, these are pretty good and I did manage to get him to eat a couple!

ROASTED NEW POTATOES WITH ROSEMARY AND GARLIC

8 red skinned potatoes, about 2 inches long, unpeeled, scrubbed 1 tbsp. fresh rosemary, chopped (1 tsp. crumbled dried) 1 tbsp. olive oil 1 tsp. salt Freshly ground black pepper to taste 2 lg. cloves garlic, coarsely chopped Preheat oven to 450 degrees. Cut potatoes in quarters. Place in bowl and add 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Pour 2-1/2 teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed. Place them in single layer on heavy baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, turning every 5 minutes. In small bowl, mix garlic with remaining 1/2 teaspoon oil. Add to potatoes and continue roasting for 10 to 15 minutes or until potatoes are crisp and browned and easily pierced with fork. Transfer to serving dish, season with fresh pepper and remaining 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Serves 4

2.) Greek Salad Dressing Recipe (this one is for Ruth)

Dressing:

1/4 c. red wine vinegar
1/2 c. olive oil
1 Tbs. oregano
salt & pepper


3.) Fruit Salsa & Cinnamon Tortilla wedges

1 mango diced
2 kiwis diced
2 cups strawberries diced
1 lemon zested (cut lemon in half and squeeze into the bowl)
1 Tbsp. Shredded Coconut

* Can add pineapple

Tortilla Chips

10 tortilla's quartered
1/4 c. butter
cinnamon
sugar

Melt 1/4c. butter and brush the wedges. Sprinkle with cinnamon and sugar.

* If you do not want to use 'butter', I simply sprayed the tortillas with a bit of water and then added the cinnamon and sugar.

Bake at 350 for 10 min. turn and then bake at 400 for 1 min.


I was sooo excited to find this recipe as it was the ONLY ONE that did not require loads of sugar! It is so TASTY and the coconut totally adds to it. I also added banana. Enjoy!