Recipes :: lemon and garlic roast

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

- I used russet potatoes, since I didn't have red... and left out the green beans cause I didn't have any.




Directions
1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Recipe :: cheesy potatoes

Ingredients

potatoes

shredded cheese - I used a mixed blend kind

olive oil

pepper

Directions

1. slice potatoes into rounds

2. toss in bowl with olive oil and some pepper - to your satisfaction 

3. lay potatoes in rows on baking pan and top with cheese

4. bake at 400 for about 10-20 mins - depending how dark you want your cheese and how soft you want your potatoes

Recipes :: pot roast

I make mine for freezing, then pull out and cook in the crock pot when wanted/needed. But if you prefer to cook the day you prepare it, you can do so - just cut out the freezing/dividing part.

Ingredients

Pot Roast - pork roast, rump roast, etc, whatever you fancy

Potatoes

Carrots

Celery

1/2 cup water

Pot roast seasoning

Directions

1. Cut the meat and divide into 2 freezer bags.

2. Cut as many potatoes and carrots into chunks as you want.

3. Cut up a few pieces of celery to throw in for taste - throw in with meat.

When Cooking

1. Let thaw - then place in crock pot.

2. Mix about a 1/2 of the seasoning with 1/2 cup water - pour over meat and veggies.

3. Cook on high for 4 hours, or low for 8 hours.

Recipe :: let's make some fries!

Rosemary potatoes (#1 - used red potatoes)

Cheesy potatoes (#3)

Looking for a better and tasty way to make some fries? Try these baked fries recipes! I know my kid is not the only one who loves his fries! 

Better-For-You Baked Fries

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil; brush with 1 tbs olive oil; set aside. Cut 1 lb potatoes into sticks or wedges; don't bother to peel them (the skin is packed with nutrients!). In a large bowl, toss potatoes with 2 tbs olive oil, salt, and pepper, or follow the variations below. Arrange potatoes in a single layer on prepared baking sheet. Bake for 40 to 45 minutes or until browned and tender, turning twice. Allow to cool slightly on the baking sheet on a wire rack before serving.

1. Rosemary: Use russet potatoes and sprinkle with 1 tsp snipped fresh rosemary before baking.

2. Chili-Spiced Sweet Potato: Use sweet potatoes and add 1/2 tsp chili powder to the oil mixture.

3. Cheesy: Use red potatoes and toss with 2 tbs parmesan cheese.

4. Golden: Try yukon gold potatoes; use 1/2 tsp sea salt.

5. BBQ: Omit the salt and add 2 tbs barbecue sauce to the oil mixture.