Rosemary Red Potatoes

I know you're not supposed to "love" food... but I "LOVE" these potatoes!! I grew up enjoying these rosemary red potatoes my mom used to make as a side dish for chicken, turkey and fish. The flavors of the fresh rosemary, buttery potatoes is unmatched and well worth the wait.

Ingredients:

4 Red Potatoes (sliced in cubes)

3 Small yellow onions (chopped)

2 Tbs. Fresh (or dried) Rosemary

Kosher salt and freshly ground pepper, to taste

1 1/2 tbs. Salted butter

2 tbs. EVOO

Directions:

Boil the cubed red potatoes with a dash of salt for 15 minutes. Heat a shallow skillet pan on medium-low heat, add EVOO and chopped onions. Cook onions for about 7 minutes, until soft/translucent.

Add the cooked potatoes to the skillet, add 1 tbs. salt, 1 1/2 tbs. butter, and 2 tbs. rosemary to onions and potatoes. Stir and mix well. Add a dash of salt & some pepper, then cover with the lid. Cook for about 5 minutes at a time while stirring / tasting the potatoes to adjust salt and pepper needs. Repeat stirring for 20 minutes allowing the potatoes to slightly brown, may reduce to low heat to cook slower if you prefer.

Chicken Burgers with Garlic Rosemary Mayonnaise

Well, I can't take the credit for this recipe... BUT it is SO good that I had to share. Plus, I made a few adjustments that I think you will like!

Ingredients:
Mayonnaise:
1 Cup mayo
1 Clove garlic minced
1/4 Cup dried or fresh rosemary

Burgers:
1 lb. Ground chicken
1/2 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper
4 Sandwich rolls or burger buns
1 Cup sweet baby lettuces, divided

Directions:
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Combine the ingredients by hand and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each roll with 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of the sweet baby lettuces and finish with the top half of the bun.

PS... Pair with baked rosemary sweet potato fries for the ultimate gormet burger experience.

Twice Baked Potatoes

Ingredients:
4 Large russet potatoes
1/2 stick of salted butter
1/4 cup sour cream
1 Tbs. Salt
1 Green onion diced
1/2 cup of shredded cheddar cheese
Salt & Pepper
EVOO for drizzling

Directions:
Preheat the oven to 400*.

Pierce the potatoes in a couple of spots with a fork and place them in the microwave for 5-7 minutes, until tender.

Hold the potato with an oven-mit or towel, carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the green onions and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Top with the remaining butter and season with salt and pepper.

Set the potatoes on a baking sheet, and bake in the oven or toaster oven for about 20 minutes. Serve immediately.

Turkey Burger with Pepper Jack Cheese

If you haven't guessed already that I don't eat red meat, well I haven't for a very long time... try 16 years. Ground chicken and turkey meat are the next best thing - with added health benefits and nutrition, its worth the switch for a delectable alternative. I have been experimenting with recipes for both chicken and turkey meats and I like this combination the best!

Ingredients:
1 1/2 Lbs. Fresh ground Turkey (97/3 lean)
1/4 Cup of Italian bread crumbs
1 Tbs. Dijon mustard
2 Dashes of Worcestershire sauce
1/2 Tbs. Garlic Salt
1/2 Tbs. Onion Salt

1 Egg
Pinch of Salt and freshly ground black pepper
6 Slices Pepper jack cheese
6 Sesame seeded hamburger buns, Split and lightly toasted

Directions:
Preheat the grill to high. Mix all dry and wet ingredients together in a large bowl and combine mixed ingredients with ground turkey meat. Form the meat into 6 patties. Season the burgers lightly on both sides with salt and pepper, to taste. Grill until cooked through, about 4 minutes on each side. During the last minutes of cooking add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, approximately 1 minute. Now, that's what I call a BURGER!

Spicy Chicken Fingers

Ingredients:
1 cup all-purpose flour
1 tablespoon kosher salt
2 large eggs, at room temperature, beaten
3 tablespoons Tabasco
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 1/2 pounds chicken tenders, halved lengthwise
Olive oil, for drizzling
Kosher salt

Directions:
Preheat the oven to 425*.

Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and Tabasco sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. . Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.

Pair with baked sweet potato fries and honey mustard.