My Latest Favorite Recipes

As many of us have over the past year, I've been doing significantly more cooking (and baking) during the pandemic. And not only cooking, but experimenting with new recipes and trying recipes that are a bit more time-consuming. Here are a few of my family's favorites that we've discovered (or rediscovered) over the past year. 

Chicken Pad Thai

Some time before the world shut down, my daughter had gone on an Asian food kick, and I'd picked up (among other things) a box of soba noodles. But I'd never gotten around to using them. So when I was poking around in the cupboard one day, I decided to use them, and I stumbled across this wonderful recipe. I made a few alterations and substitutions (I don't keep fish sauce on hand and my kids are not bean sprout or cilantro fans), but you can use the link above to go to the original recipe. 

5 oz soba noodles
2 tablespoons olive oil
1 lb chicken breasts, pounded thin
1 red pepper, sliced thin
2 lbs carrots, cut into matchsticks
1/2 cup chopped onion
1 tablespoon minced garlic
2 eggs
1 tablespoon peanut butter
2 tablespoons honey
2 tablespoons lime juice
1-1/2 tablespoons rice wine vinegar
1/4 cup soy sauce
1/3 cup chopped peanuts

Cut chicken in 1 inch square pieces. In a large sauté pan, heat olive oil over medium-high heat. Add in cubed chicken to the pan and cook over medium high heat for 12-15 minutes until completely browned and cooked through. While chicken is cooking, bring a pot of water to a boil and cook rice noodles according to the directions on the package. Whisk together the peanut butter, honey, lime juice, vinegar, and soy sauce, and set aside. 

Once chicken has cooked, remove from the pan and set aside. Add the peppers, carrots, garlic and onion to the same (unwashed) pan and sauté uncovered for 10 minutes. Push vegetables to the side of the pan and scramble eggs in the center of the pan until cooked. Stir vegetables and eggs together. Remove from pan and set aside.

Add the sauce mixture to the same (unwashed) pan and bring to a boil. Simmer for 1 minute, stirring constantly, until slightly thickened. Return vegetables, chicken, and noodles to the pan with the sauce and toss to combine. Garnish with chopped peanuts. 

Chicken Fajitas

My family prefers chicken fajitas, but it's easy enough to adjust the recipe to use steak or any other protein you prefer. Again, I've adjusted the recipe for our preferences, but the original is linked above.

1-1/2 pounds boneless, skinless chicken breast, sliced in half horizontally (do not pound)
Salt
Olive oil
1 large onion, sliced root-to-tip in 1/4 inch slices
2 sweet bell peppers, sliced into 1/4-inch strips
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
8-12 flour tortillas
Optional toppings: shredded cheese, sliced avocado or guacamole, salsa or salsa verde, sour cream 

Combine lime juice, 3 tablespoons olive oil, garlic, cumin, chili powder, and 1/2 teaspoon salt in a glass or plastic container and mix well. Add chicken and toss to coat. Marinate at room temperature for up to 30 minutes or in the refrigerator for up to 8 hours. 

Drain the excess marinade and salt each piece of chicken. Heat a tablespoon of oil in a heavy frying pan over medium-high heat. Lay the chicken breasts in the pan (you will need to do this in several batches) and allow to cook undisturbed for about 3 minutes, until well seared. Flip and cook for an additional 3 minutes. Use the tip of a knife to check the centers for doneness. Set aside, cover with foil, and allow to rest.  

Add another tablespoon of oil to the pan and increase heat to high. Saute onions and peppers, using a spatula to scrape the browned bits off the bottom of the pan. Allow to cook undisturbed for 2 minutes, being sure to get a good sear with a bit of charring. Stir and cook for an additional 2 minutes.

Slice the chicken into thin strips across the grain. Spoon chicken, peppers, and onions into warm tortillas and serve with your choice of toppings. 

Lobster Mac 'n' Cheese

Our local supermarket frequently has fabulous sales on chicken lobsters, so we pick up a couple any chance we get. Most of the time we use them to beef up ("lobster up"?) ready-made lobster bisque, but sometimes we get inspired to make lobster mac. Using a fancy pasta shape, like cavatappi or orecchiette, makes the meal feel even more decadent. I don't even know where I originally got this recipe, but it's a good, basic starting point for you to adapt to your own preferences.

8 oz pasta, any shape
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
freshly ground black pepper
1 cup milk
1 cup light cream (I usually use half and half)
2 cups shredded cheddar cheese
Lobster meat from 2 chicken lobsters (roughly 1 cup)
1/2 cup breadcrumbs
2 tablespoons melted butter

Cook the pasta according to package directions. Drain and set aside.

Melt 4 tablespoons butter in large saucepan. Whisk flour, salt, and pepper (to taste) into butter until well-blended. Gradually pour in milk and cream, stirring constantly. Bring to a boil and boil for 2 minutes, stirring constantly. Reduce heat and simmer for 10 minutes. Add the cheese little by little, then simmer for 5 minutes more, stirring, until melted and smooth. Remove from heat. Add lobster and pasta to pan and toss to coat. Transfer to a buttered baking dish. 

Toss together the breadcrumbs and melted butter, then sprinkle over pasta. Bake at 400 degrees F until top is golden brown. 

Potatoes Gratin

Anything involving potatoes and cheese is a guaranteed win in my house, but this recipe is especially delicious. You can slice the potatoes on a mandolin, but I prefer them a little thicker, so I cut them by hand. You can either dip the individual slices of potato into the sauce as you lay them in the dish, or pour the sauce over each layer. It's delicious either way. Also, adding a little bacon on top of each layer is a great addition. 

3 tablespoons butter

1 small onion, finely diced

1 clove garlic, minced/grated

1/2 teaspoon dried thyme

3 tablespoons flour

1 1/2 cups milk

1 1/2 cups gruyere cheese, shredded

1 pinch nutmeg (optional)

salt and pepper to taste

4 pounds potatoes, thinly sliced

Melt the butter in a pan over medium heat. Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute or so. Sprinkle in the flour, mix well and cook until it starts to turn lightly golden brown (about a minute).  Add the milk and cook 1-2 minutes, until thickened. Reduce the heat, add 1/2 cup cheese, mix, and let melt into the sauce before adding the nutmeg and seasoning with salt and pepper to taste.

Spread some of the sauce over the bottom of a large baking dish and layer the potatoes, covering each layer with sauce. Pour any remaining sauce over the top, then sprinkle on the remaining cheese.

Bake at 350F until potatoes are tender, about 45-60 minutes.

 Chicken Pot Pie

This recipe is a combination of a bunch of other recipes. I adapt it based on what I have on hand at the time in terms of fresh vegetables and herbs and whether I have frozen puff pastry or refrigerated crescent roll dough on hand (I've even been known to slum it with fresh or frozen pie crust). You can easily use a mix of fresh, frozen, and/or canned vegetables. 

3 chicken breast halves, skinless and boneless
1/4 teaspoon garlic powder
Salt and pepper
2-3 small potatoes
1 cup chicken broth
¾ light cream, half and half, or milk
1 medium onion, chopped (or ~1/4 cup frozen onion)
2 tablespoons butter
2 cups frozen mixed vegetables (corn, peas, carrots - I use thinly sliced fresh carrots and a mix of frozen peas and corn)
2 tablespoons all-purpose flour
salt and pepper to taste
dash poultry seasoning
1 package single-sheet crescent roll dough (or frozen puff pastry, thawed)

Place the chicken breasts in a pot of enough water to just cover the chicken and add salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot. 

Peel potatoes and cut into bite size pieces. Boil till almost fork tender. Drain and set aside. 

In a large heavy skillet over medium heat, melt 2 tablespoons butter and saute onions for 5-8 minutes, until tender. Add the vegetables and cook another 5 minutes. Add flour and cook about 30 seconds. Add chicken broth and cream/milk and bring to a boil. After it has become thick, add potatoes. 

Remove chicken from pot and cut into bite-size pieces. Add to vegetable mixture and season with salt and pepper and poultry seasoning to taste. Pour mixture into a 9 inch deep dish pie plate (or other deep baking dish) and cover with dough. Make a few slits in the dough and seal the edges to the plate to avoid spillage. 

Bake at 350 degrees F for 45 minutes or until pastry is cooked and golden brown. 

Twice Baked Potatoes

When my husband requested twice baked potatoes, my Google search immediately sent me to the Pioneer Woman, Ree Drummond, who has never steered me wrong. Her original recipe (linked above) is double the one below. The recipe below is my adaptation of her recipe.

4 large baking potatoes, scrubbed
Vegetable oil
1 stick butter
1/2 cup bacon bits (I fried up 6 or 7 slices of bacon and cut them up)
1/2 cup sour cream
1/2 shredded cheese (cheddar, pizza cheese, or Mexican blend all work well), plus additional for topping
1/4 cup milk
1 teaspoon salt
1/8 teaspoon smoked paprika
1/8 teaspoon garlic powder
dash onion powder
dash black pepper
pinch sugar

Rub the potatoes with vegetable oil and place on a baking sheet. Bake at 400 degrees for 1 hour, until tender. While potatoes are baking, cut the butter into slices in a large mixing bowl and stir in bacon bits and sour cream. When potatoes are ready, remove from oven and reduce temperature to 350 degrees.

Slice each potato lengthwise with a sharp knife. Using a large spoon, scoop out the center of each potato and add to bowl with butter, sour cream, and bacon, leaving just enough to allow the potato skin to hold its shape, and place the skins back on the baking sheet. Smash the potato/sour cream mixture with a potato masher or the back of a large spoon until well blended. Add cheese, milk, and seasonings and stir until completely combined.  

Spoon the potato mixture into the potato shells, rounding gently. Sprinkle additional cheese on top and bake at 350 for an additional 15-20 minutes. If desired, potatoes can also go under the broiler for a few minutes to crisp the cheese. 

Soft Breadsticks

My family loves bread in any form, but these "Olive Garden" style breadsticks are one of our new favorites. They're a little time-consuming to make, but not especially difficult. The recipe calls for garlic salt and/or Italian seasoning sprinkled on top along with some melted butter, but we love them with just butter and coarse sea salt. 

1 cup warm water
1 tablespoon yeast
2 tablespoons butter, softened
1 egg
3-1/4 cups flour
1/4 cup sugar
1 teaspoon salt

For topping:
3 tablespoons butter, melted
coarse sea salt, or garlic salt or Italian seasoning

Using a stand or hand mixer with dough hooks at low speed, combine all ingredients except topping. Continue mixing for about 5 minutes, adding a little more flour if needed. Dough will still be fairly sticky and will not pull away from the sides of the bowl. Turn dough out onto a lightly floured board and knead a few times until smooth and elastic. Place in a greased bowl and cover with plastic wrap or a damp towel and allow to rise in a warm place for 1 to 1-1/2 hours, until nearly doubled. 

Turn out dough on a lightly floured board and roll out into a roughly 12"x16" rectangle. (Note: It's easier to stretch the cut sticks a little if they're less than 12" but if they're longer than that they may be hard to fit on the cookie sheet!) Using a pizza cutter, cut into 16 strips. Smooth the sides of each strip to form a stick shape and place on a greased cookie sheet, leaving a little space between strips. Cover with a towel and allow to rise in a warm place for 30 additional minutes.

Bake at 350 for 15-18 minutes, until golden brown. (If baking on both the upper and lower oven rack, swap the racks halfway through to ensure even browning.) Remove from oven, brush with melted butter, and sprinkle with desired seasonings. 

Grow Fat with Me: Cooking in the Time of COVID-19

Judging by my Facebook page, I am not the only one turning to "comfort cooking" to keep my sanity while I am trapped inside with my family 24/7. I've always enjoyed cooking and, to a lesser degree, baking, but now that I have more time to prep for a particular dish, and now that I am cooking more meals than ever (I won't say every meal, because my sainted husband frequently makes dinner), and now that I am forced to be creative with substitutions and menus because I can't just run to the store to pick up an ingredient, I am taking on the challenge with great enthusiasm.

Over the past three-and-a-half weeks, I've discovered a number of delicious new recipes, and rediscovered (and occasionally tweaked) an old favorite. Here are some of the recipes that have been getting me and my family through this challenging culinary time. Let's start with breakfast and work our way through the day.

Fluffy Buttermilk Pancakes (original recipe posted on Lil Luna)
My family loves Krusteaz Buttermilk Pancake Mix from Costco. But with Costco runs few and far between, and mix not readily available, we had to find a new option. One thing we did score at Costco recently was a 50-lb bag of flour, so making pancakes from scratch is definitely an option. Other than milk and eggs which (so far) we haven't had too much trouble getting regularly, all the ingredients are items I have in the pantry all the time.

Note: I doubled the recipe and it made 4 generously-sized pancakes, which my 3rd- and 4th-grader devoured between the two of them. So don't believe it when it says it serves four. The recipe below is the doubled recipe.

1-1/2 cups milk
2 Tbsp white or cider vinegar
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs (or 1 whole egg and 1 egg white, or even 2 egg whites)
1/4 cup butter, melted

Combine milk and vinegar in a large bowl. Allow to sit for 5 minutes. Whisk together dry ingredients (I do this directly in the measuring cup) and set aside. Whisk egg and butter into milk mixture, then add flour mixture and whisk until all lumps are gone. Batter will be quite thick. Allow to sit for 10 minutes.

Heat skillet or griddle on medium heat (should be slightly cooler than regular pancakes) and spray with nonstick spray or coat with vegetable oil. Ladle batter onto grill and cook until edges begin to dry (2-3 minutes). Flip and cook other side until browned. Serve with butter and maple syrup.


Fancy Egg Salad Sandwiches (a la Downton Abbey)
My son recently discovered a love for hard boiled eggs, which I find extremely easy to make using my Instant Pot and the 5-5-5 method. We had visited the Russian Tea Room for high tea over Christmas, and he was smitten with their egg salad sandwiches, so I searched the internet for a recipe that would approximate theirs. The Downton Abbey version fit the bill nicely. The recipe is for a whole loaf of bread's worth of sandwiches, but it's quite easy to approximate it down to a single generous sandwich using a single egg.

6 hard boiled eggs, peeled and mashed (or diced)
6 tablespoons celery, finely chopped
6 tablespoons red onion, finely chopped (you can use any kind of onion, but red onion really does give it a special kick)
4 teaspoons Dijon mustard
4 teaspoons lime juice
1/3 cup mayonnaise
1 loaf bread, crusts removed (I used hearty Canadian white)

Combine all ingredients except bread in a large bowl. Spread over bread to make sandwiches and cut into fingers or triangles.


Smoky Lentil and Potato Soup (from Mel's Kitchen Cafe)
I am a big fan of lentils and smoked paprika, so when I found myself in possession of a 20-lb bag of russet potatoes and searched for recipes, this one caught my eye. My family does not love lentils the way I do, so I have been eating this soup for a week, but I don't even mind. It's especially good paired with the French bread, below. It would also be even more delicious and hearty with the addition of ham or sausage, or even bacon. The original recipe calls for half red lentils and half brown lentils, which I used simply because I happened to have both on hand, but it's perfectly fine with a single type. I also omitted the spinach because I didn't have any on hand. It's a very flexible recipe, as soups tend to be. I made it in the Instant Pot, but the link above also provides stovetop directions.

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup diced carrots
1/2 cup diced celery
2 teaspoons cumin
1-1/2 teaspoons smoked paprika
1 teaspoon salt
1 lb potatoes, cut into 1-inch chunks (peel if you prefer)
2 cups lentils, rinsed
8 cups chicken or vegetable broth (or a combination)
8-10 ounces kale or spinach (optional)
Salt and pepper
Grated parmesan, for garnish (optional)

Set the Instant Pot to saute (medium). Heat the oil, and saute the onion, garlic, carrots, and celery for 1-2 minutes, stirring constantly to avoid burning the garlic. Stir in the cumin, paprika, and salt. Add the potatoes, lentils, and stock. Secure the cover and cook for 3 minutes on manual pressure. (It may take 10-15 minutes to come to pressure). Quick release the pressure and add spinach or kale, if using. Add salt and pepper to taste. Garnish with grated parmesan, if desired.


French Bread (from Easy Budget Recipes)
I love making bread, and my kids love helping me make bread. There's something incredibly soothing about kneading bread, and there's nothing like the smell of baking bread filling the kitchen. This recipe is more of an Americanized version of a baguette, with a less crispy crust, but truly delicious. And it has a very short rise time, which makes it very convenient to make. I used a hand mixer, but see the link above for stand mixer directions.

2 cups warm water ("hand washing warm")
2 tablespoons instant yeast
2 tablespoons sugar
3 tablespoons vegetable oil
2 teaspoons salt
5-1/2 to 6 cups flour
1 large egg white mixed with 1 tablespoon water (optional; I didn't bother)

In a large bowl, combine water, yeast, and sugar, and let sit for 5 minutes. Using a hand mixer with dough hooks, blend in oil, salt, and 5-1/2 cups of the flour, one-half cup at a time, until the dough pulls away from the sides of the bowl. Either in the bowl or on a lightly floured board, knead the dough for 7-8 minutes, until smooth and elastic, adding flour as needed. Dough will be quite soft. Place dough in a clean, greased bowl and cover with plastic wrap, then allow to rise in a warm place for 15 minutes. Remove the wrap and punch the dough down, then divide into two equal parts. Form each half into a long about 16-17 inches long and place on a jelly roll pan lined with parchment paper. Use a sharp, floured knife to make 5-6 diagonal slits on the top of each loaf. Allow the loaves to rise at room temperature while the oven preheats to 375 degrees. Bake on a rack in middle position for 23-26 minutes, then crush with egg whites mixed with water and bake for an additional 3-5 minutes. (If not using egg whites, bake for 26-31 minutes.) Cool the loaves on a wire rack for 5 minutes before slicing.


Lasagna with Sausage and Beef
My late mother-in-law was known for her lasagna, which made an appearance at many holiday dinners. This recipe is my own and has met my husband's high standards as set by his mother. You can make it with just beef, but the combination of beef and sausage together gives it a wonderful spiciness and flavor. I tend to use more meat than the recipe calls for. I also sometimes use fresh tomatoes; I add a little extra tomato sauce and salt when I do. This is also delicious served with a slice of the French bread, above, and a nice Caesar salad.

½ lb. Italian sweet sausage
½ lb. ground beef
3 cloves garlic
1 medium onion, chopped
2 tbsp parsley
1 tsp sugar
1 tsp basil
½ tsp salt
1 (16 oz.) can whole or diced tomatoes, undrained
1 (15 oz.) can tomato sauce
16 oz. ricotta
1 egg (optional)
¼ c. grated Parmesan
1 tbsp parsley
1-1/2 tsp oregano
2 c. shredded mozzarella
¼ c. Parmesan
12 lasagna noodles, cooked or uncooked (I use uncooked)

Cook sausage, beef, garlic and onion in a frypan until browned; drain fat. Stir in parsley, sugar, basil, salt, tomatoes, and tomato sauce. Break up tomatoes. Heat to boiling, stirring occasionally. Reduce heat and simmer 45 minutes. Combine ricotta, egg, Parmesan, parsley, and oregano in a large bowl. Spread 1 c. sauce in ungreased 9x13” pan, top with 4 noodles. Spread with 1 c. cheese mixture and 1 c. sauce. Cover with 2/3 c. mozzarella and 4 more noodles, then the rest of the cheese, 1 c. sauce, 2/3 c. mozzarella, and 4 more noodles. Finish with the rest of the sauce, the rest of the mozzarella, and Parmesan. Bake uncovered at 350 for 45 minutes. Let sit for 15 minutes before cutting.



Shepherd's Pie
This is really cottage pie, since it is made with ground beef rather than ground lamb, but my family has always called it shepherd's pie. My mom's recipe used beef seasoned with only salt and pepper, and mashed potatoes made with only butter, milk, and salt, but I like to "fancy" it up a little.

1-1/2 lb ground beef
1/2 onion, chopped
2 cloves garlic, minced (or 1-2 teaspoons garlic powder)
Salt and pepper to taste
2 cups frozen corn
6 servings mashed potatoes (instant, prepared according to package; or real, made with milk, butter, and salt)
sour cream (optional)
2 cups shredded cheddar (or other cheese blend - "pizza cheese" from Costco is our favorite)

Brown the beef, onion, garlic, and salt and pepper in a frypan. Drain fat. Layer beef in the bottom of a deep baking dish. Top with corn. If using sour cream, stir desired amount into potatoes. Layer potatoes over corn. Top with cheddar cheese. Cover with foil and bake at 375 for 25 minutes. Remove foil and bake for 5 additional minutes, until cheese starts to brown.


Chicken Fajitas (based on Simply Recipe's recipe)
My husband often orders fajitas when we go out to a Mexican restaurant, so I finally got brave enough to try them at home. To my surprise, not only did he love them, but both of our kids loved them as well. You really do need fresh bell peppers, but other than that, the ingredients are items that you (or at least, I) tend to have on hand anyway. (I don't bother with the jalapeno or cilantro, since my family isn't fans, even though I am.) If you don't have flour tortillas, you can also serve over white rice.

1-1/2 lbs skinless, boneless chicken breasts (or tenderloins)
2 tablespoons lime juice
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced (optional)
1/4 cup chopped cilantro (optional)
Salt, to taste
2 tablespoons vegetable or olive oil
1 large onion, sliced into 1/4-inch strips
3 bell peppers (any color), sliced into 1/4-inch strips
8 flour tortillas

Optional garnishes:
Sour cream
Avocados, sliced
Salsa and/or salsa verde
Iceberg lettuce, sliced
Fresh tomatoes, chopped

Slice the chicken breasts in half horizontally. (Do not pound; chicken will be tough.) Center thickness should be 1/2- to 3/4-inch thick. Combine lime juice, olive oil, garlic, salt, cumin, chili powder, jalapeno, and cilantro in a heavy plastic bag or glass or plastic container and add chicken. Shake or stir to coat. Allow to marinate at room temperature for 30 minutes or in the refrigerator up to 8 hours. Remove the chicken from the marinade and salt lightly. Heat a tablespoon of oil in a heavy frypan on high heat. When hot, lay the chicken pieces in the pan and allow to cook for 2-3 minutes per side, until well-seared. Depending on the size of the pan, you may need to do 2 or more batches. Once seared on one side, turn and cook on the other side for an additional 2-3 minutes. Stack chicken and allow to rest, covered with foil. While it is resting, add the remaining tablespoon of oil to the pan and scrape up and browned bits with a spatula. When hot, saute the onions and peppers. Allow to cook undisturbed for 2-3 minutes, to get a good char. Stir and cook for an additional 2 minutes. Slice the chicken into strips and serve. Place desired ingredients on the center of a warmed flour tortilla, turn slides in slightly, and roll into a burrito shape. (May also be served over rice.)


Swedish Meatballs (from The Typical Mom blog)
Swedish meatballs were a staple in my house as a kid, and I love making them in the Instant Pot for my family, usually using frozen meatballs as a base, which makes for a fast and easy meal. (The linked recipe above includes a recipe to make the meatballs from scratch, if you prefer.) Serve over egg noodles, rice, or mashed potatoes. Lingonberries is the traditional side dish, but I usually go with canned cranberry sauce plus whatever vegetable I have on hand. This recipe is also easily adaptable for the stovetop.

2 cups beef broth
1 tablespoon Worcestershire sauce
1/4 cup butter, melted
1 cup half and half (or heavy cream)
1/2 onion, diced
1/2 cup sour cream
1 tablespoon cornstarch
1 tablespoon dijon mustard
1/2 bag frozen cocktail meatballs (~40-50)

Whisk together all ingredients except meatballs. Pour into Instant Pot. Add meatballs. Close and seal lid. Cook on manual pressure for 5 minutes for frozen meatballs (3 minutes for fresh or thawed; full-sized meatballs will need additional time). Quick release pressure. Remove meatballs and set to saute low. Add another tablespoon or two of cornstarch and whisk into liquid, continuing to stir until bubbly and thickened. Return meatballs to sauce and serve.


Roasted Potatoes (based on a recipe from Spend with Pennies)
This is a wonderful summer recipe to cook in foil on the grill with fresh herbs, but it's also tasty and easy to do on a sheet pan in the oven with whatever simple seasoning you have on hand: poultry seasoning, Italian seasoning, etc. You can even toss in some big chunks of onion. It's especially delicious if you happen to have saved some bacon grease or duck fat to use in place of vegetable or olive oil.

2 lbs potatoes, scrubbed and cut into 1" chunks (do not peel)
2 tablespoons oil (bacon grease, duck fat, vegetable oil, olive oil, etc.)
1 teaspoon garlic powder
3 tablespoons chopped fresh herbs or 1-2 teaspoons dried herbs
1/2 teaspoon paprika
coarse salt and pepper to taste

If time, soak cut potatoes in cold water for 1 hour, then drain and dry. In a large bowl, toss potatoes with oil and seasonings. The seasonings in the recipe are merely a suggestion; use whatever you have on hand, or use just salt and pepper. Arrange potatoes in a single layer on a baking sheet lined with foil. Roast at 425 for 30-35 minutes, until browned and tender, turning once or twice during cooking. (You can also add salt after turning.) If cooking on a grill, seal into a foil packet before roasting and flip once or twice during cooking.


Snickerdoodle Muffins (from Recipe Girl)
This recipe is so easy that my 8- and 10-year-old made it together with essentially no help from me (other than lurking in the next room listening for the sounds of incipient disaster - none was heard). The original recipe makes mini muffins but we prefer full-sized, even though the recipe only makes about half a dozen.

For the batter:
6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon cinnamon

For the topping:
1/3 cup sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

In a medium bowl, cream the butter and sugar using an electric mixer. Beat in egg, milk, and vanilla. In a small bowl (or large measuring cup), whisk together remaining dry batter ingredients. Gradually beat into egg mixture, just until flour is completely incorporated. Do not overbeat.

Spray a mini (or full size) muffin tin with non-stick spray. Full each tin 3/4 full. Bake at 350 for 9-11 minutes for mini muffins or 14-16 minutes for large muffins. While muffins are baking, combine sugar and cinnamon for topping in a small bowl and melt butter. Do not combine! (If you accidentally do add the butter, you can press spoonfuls of the resulting streusel onto the muffin tops while warm. Guess how I know this.) When muffins come out of the oven, dip the tops in the melted butter and then rolls the tops in cinnamon sugar. Best served warm.


And of course, any food blog of mine would not be complete without a cocktail recipe or two:

Man o' War
2 oz bourbon
1 oz orange curacao or triple sec
1/2 oz sweet vermouth
1/2 oz fresh lemon juice

Pour all ingredients into a cocktail shaker with ice; shake well and strain into a chilled martini glass. Garnish with a dark cherry and a twist of lemon.

Vodka Gibson
3 parts vodka
1 part dry vermouth

Pour into a cocktail shaker with ice; shake well and strain into a chilled martini glass. Garnish with 2 or 3 cocktail onions.

Almond Joy
3 parts vodka
1 part amaretto
1 part white creme de cacao
(optional: splash of half and half or light cream)

Pour all ingredients into a cocktail shaker with ice; shake well and strain into a chilled martini glass. If you want to be fancy, drizzle chocolate sauce in the glass before pouring.