Roasted Thick Potato Chips

Posted by nicki on Jan 31, 2010 in Side Dish

Ingredients
2 large Idaho potatoes, scrubbed
1/3 cup extra-virgin olive oil, for brushing potatoes
2 sprigs rosemary, leaves finely chopped
2 tablespoons grill seasoning
Directions
Heat the oven to 500 degrees F.

Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with extra-virgin olive oil, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.

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Creamy Cucumber Salad

Posted by nicki on Jan 31, 2010 in Uncategorized

Ina Garten recipe, reviews asked for more flavor and less dressing. Read more…

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Lamb and Black Bean Chili

Posted by nicki on Jan 31, 2010 in Tex Mex

Bobby Flay made this Lamb and Black Bean Chili recipe with sides of Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread, recipes for which are also included. Read more…

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Chicken in Garlic Sauce – Pollo al Ajillo

Posted by nicki on Jan 15, 2010 in Chicken Recipes, Latin

Recipe courtesy Daisy Martinez
Prep Time: 15 min — Cook Time: 1 hr — 4 servings
I like to use chicken thighs here-they won’t dry out during cooking. If you like white meat, go ahead and use it, just cook it a little less. A paella pan, with its wide and shallow shape, comes in handy for this dish. If you have a smaller Dutch oven, brown the chicken in batches and rotate the pieces as they simmer in the sauce so the pieces cook evenly. Read more…

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Yellow Spanish Rice With Corn

Posted by nicki on Jan 15, 2010 in Uncategorized

This is a Viva Daisy recipe Read more…

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Beef Bourguignon (Julia’s)

Posted by nicki on Jan 10, 2010 in Uncategorized

To put a healthy spin on Julia Child’s original bourguignon (boor-gee-NYON), we’ve used lean beef and increased the veggies. The recipe uses a beurre manié, a mixture of butter and flour that thickens the sauce so that it, in Child’s words, “enrobes” the other ingredients. Boy, did it. Read more…

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