Mustard-Rosemary Roasted Potatoes

I can tell the seasons are changing just by what I am wanting to cook. Last night I made meatloaf, and wanted something other than mashed potatoes as a side, so I made these yummy roasted potatoes instead.



1 Tbsp Olive Oil
1 Tbsp Dijon Mustard
1 tsp Paprika
1/2 tsp Dry Thyme
Salt and Pepper to Taste
2 Medium Yukon Gold Potatoes, cut into 1/2 - 3/4 inch chunks
1 - 2 Sprigs Fresh Rosemary, broken into 1 1/2 inch pieces

Preheat Oven to 400 Degrees

Spray an 8 inch baking dish with cooking spray.

Whisk olive oil, mustard, paprika, thyme and salt and pepper in a medium mixing bowl. Add the potatoes and stir to coat evenly. Spread the potatoes in the prepared baking dish and sprinkle with the fresh rosemary. Roast in the oven about 25 minutes until nicely brown on the outside and soft in the middle, stirring at least once during cooking.

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Chicken Stew : remodel dinner #31

With the chicken that didn't become fajitas I decided to put together a stew. We got potatoes and spinach from out CSA farm yesterday, so those went in to. I cut up and onion and some garlic and sauteed them until pretty soft with a small palmful of crushed red pepper flakes. Then I pushed them to the side of the pan and added the chicken which I had cut into biggish bite sized pieces. After the chicken had browned, I added about a cup of white wine and stirred it around and let it reduce a bit. Then I added some chicken broth (maybe a cup) and dijon mustard (maybe 2 tsp.), put the lid on and let it cook about 10 minutes. Next came some small red potatoes and another 10 minutes or so of cooking. Last I added the spinach and let it wilt. Voila! Dinner.

Pot Roast : remodel dinner #19

This one was a big hit. After having less than zero energy or motivation to cook the previous night, yesterday I decided to take a leap of faith and make a pot roast in the electric skillet. I had read myriad rave reviews about the process on line but remained skeptical. I also remained hungry for a good dinner, so I decided to give it a go.

This was a somewhat simplified version of my usual pot roast recipe. I bought about a 3 1/2 boneless chuck roast. Heated up the skillet to 350 and browned the roast on all sides after sprinkling liberally with salt and pepper all over.

I removed the roast back to the paper it came in (It's going to cook for at least 3 hours, any buggies it picks back up will be killed!) And sauteed one large diced onion for about 5 minutes. Then I added one can of beef broth and one can of diced tomatoes, with their juice, and a few shakes of Worcestershire Sauce.
Brought this up to a boil and returned to roast right in the center. I put on the lid and let it cook for about 2 hours and 15 minutes. Some quartered red potatoes and one-inch pieces of carrots went in, the lid went back on, and the whole thing cooked for about another hour. It turned out great! We really enjoyed it. I served it with fresh French Bread and roasted broccoli.

Braised Kielbasa with Veggies : remodel dinner #17

This is yet another one pot wonder I whipped up in the electric skillet. Again, not amazing, but it was relatively healthy and cleanup was easy peasy. My sweetie made some delicious garlic bread as an accompaniment.

I started by sauteing a large leek and some green garlic. Then I added the sliced Kielbasa and browned it. Once it was browned I added in some chicken broth (a cup or so?) and some diced potatoes and sliced carrots. After about 8 minutes I added one bunch of chopped collard greens, put the lid on it, and let it all simmer until the veg was appropriately soft.

Leg of Lamb, Fried Potatoes and Grilled Squash : remodel dinner #14

Father's Day was yesterday. My sweetie really likes lamb, but doesn't have it at home very often because I am not a big fan. For father's day he decided to make himself some leg of lamb. So I let him! ; ) He seared the lamb first in a cast iron skillet in the grill, then finished it off in the grill. Before cooking, he coated the lamb with 'The Paste', which is basically garlic, salt, thyme and olive oil. The potatoes were par cooked in the microwave, and finished up in a cast iron skillet. The squash was simply grilled, and very delicious! He had fun making and eating the meal, and I had fun hanging out with him while he did. (I did eat, too, of course, just not very much lamb.)

Braised Chicken Thighs with Mushrooms and Potatoes : remodel dinner #11

Yesterday the workers were only here until 6. Which is much better than 7:45. I wanted to make a special dinner for my sweetie (no particular reason) and took my inspiration from this Chicken with White Wine Sauce recipe.

There were three lonely pieces of bacon in the fridge, so I started with those. Fried up until they were pretty crispy, then took them out and browned the chicken thighs that I had sprinkled with kosher salt.



Once they were browned, I removed them along with most of the grease in the pan (soaked it up with paper towels because it was easy), then added a diced onion and a few tablespoons of chopped green garlic. After a little while, I added 8 ounces of sliced white mushrooms and a few teaspoons or so of dried basil and continued cooking until the mushrooms were brown.

Next I added about 1/2 cup of white wine and maybe a cup or so of chicken broth. I put the chicken thighs back in the pan, covered it with the lid and let it cook for maybe 15 minutes (I wasn't really keeping track of the time). I wanted to minimize the amount of dishes, so rather than make rice I just added some red creamer potatoes to the pan with the chicken and let it cook until they were done, maybe 15 minutes longer. A few Tbsp of wine with a little corn starch stirred in thickened it up just a touch. Then I chopped up the bacon and sprinkled it on top with some fresh flat leaf parsley.


I served this delicious concoction with a tasty green salad with ranch dressing. Yum yum yum! (Too bad the Celtics couldn't have been as successful as this dish!)

Cheesy Scalloped Potatoes Recipe

Potatoes, cheese sauce...what's not to like? We had these with the glazed carrots and a grilled steak, but they go great with just about anything. Roast chicken comes to mind (I feel especially clever when I can cook more than one dish in the oven, or a whole meal even). These can be made in an 8 inch square baking dish or individual ramekins.


Cheesy Scalloped Potatoes

2 Tbsp Butter
2 Tbsp All Purpose Flour
1 3/4 Cups Chicken or Vegetable Broth
1 Cup Milk (I used 2% milk, but go as rich as your conscience will allow, I think cream would be too rich)
1 Cup (4 oz.) Shredded Cheese. I used a combination of cheddar and mozzarella, but any good melting cheese will work. Fontina comes to mind...hm.
1 lb. Potatoes
2 Tbsp Minced Shallots or Onions

Preheat the oven to 375.

Melt the butter in a saucepan over medium-low to medium heat. Whisk in the flour and cook for about 2 minutes. Gradually whisk in the broth so there are no lumps. Simmer until thickened, about 5 minutes. Add in the milk and stir to combine. Slowly add the cheese and stir until melted. This can sit on the stove over low heat while you slice your potatoes.

Butter your baking dish (or dishes).

Thinly slice your potatoes. You can peel them if you feel the need, but I never do. Layer about two layers of potatoes in the baking dish, then sprinkle with some shallots (or onions). Pour on enough sauce to completely cover the potatoes. Continue layering until all the sauce and potatoes are gone, or you run out of room. (Leftover cheese sauce can be used to make macaroni and cheese, or over steamed broccoli). Put your baking dish(es) on a cookie sheet or some foil to catch any spillovers in the oven, and bake until bubbly and brown on top, 40-60 minutes depending on the size of your dish and your oven. Let sit for about 5-10 minutes before serving.