Thursday, August 25, 2011

Parmesan Roasted Potatoes

I found this recipe today for roasted Parmesan potatoes and had to try them. I thought they would be the perfect accompaniment for the London broil I am grilling. I tweaked it to make a bit more than the recipe says, and they turned out fantastic.

4 medium red potatoes
2 tbsp olive oil
1/3 cup Parmesan cheese
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste

Preheat the oven to 400ºF (200ºC).
Cut the potatoes in wedges.
In a small bowl, combine the Parmesan, garlic, and paprika and set aside.
Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat.
Arrange them on a cookie sheet in a single layer.
Bake for about 30-35 minutes then remove from oven and turn over all the potatoes.
Bake for another few minutes until crispy and golden.


Sunday, August 21, 2011

West-Mont United Battle At HillTop Soccer Tournament

The Pottsgrove U10 girls soccer team had an amazing weekend of soccer with a 1st place finish at the 8th annual West-Mont United Battle At HillTop Soccer Tournament. All the girls played fantastic and we are so proud of them. I took a ton of photos of the team in action. See below:

Friday, August 19, 2011

Bell Pepper Egg-in-a-Hole

I just made these for a late breakfast this morning after seeing them on a blog a few days ago. Simple and cool!

Wednesday, August 10, 2011

Jamie Oliver's Perfect Roast Chicken

I cook chicken a LOT. I am always trying to find different recipes to get away from the same old chicken dishes. I grill chicken, saute chicken, skewer chicken, make chicken fajitas, chicken quesadillas, chicken tacos, and the list goes on and on. This summer has been so hot that I have rarely used the oven in my new kitchen to cook. Today the temperature was pretty moderate so I decided to try a roast chicken recipe. I found this one from Jamie Oliver (who I am a huge fan of) on his website, I tweaked it slightly by using fresh rosemary from my garden and already peeled garlic cloves, but other than that I followed it pretty closely. I think it turned out fantastic! These are the photos of my meal (yes we eat early - helped me lose weight):



Here is the recipe from his site:


• 1 x approximately 1.6kg chicken, preferably free-range, organic or higher welfare 
• 2 medium onions 
• 2 carrots
• 2 sticks of celery
• 1 bulb of garlic
• olive oil 
• sea salt and freshly ground black pepper
• 1 lemon 
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture


Having learnt the things I’ve learnt about chickens over the last few years, of course I’m going to suggest that you buy free-range or organic. But if you’re a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets.

To prepare your chicken
• Take your chicken out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird
• Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour)
• Put the lemon inside the chicken’s cavity, with the bunch of herbs

To cook your chicken
• Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy

To carve your chicken
• Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour)
• Carefully cut down between the leg and the breast
• Cut through the joint and pull the leg off
• Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat
• Place these on a serving platter
• You should now have a clear space to carve the rest of your chicken
• Angle the knife along the breastbone and carve one side off, then the other
• When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath
• You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg

• from Jamie's Ministry of Food

Saturday, August 6, 2011