Tuesday, November 20, 2007

Oven Roasted Red Potatoes

Yes, another Paula Deen recipe. Well, I've made this before, but I like how she pares the strip in the center of the potato so that the flavor of the olive oil and rosemary will blossom into the potato (hey, I really sound like I know what I'm talking about, don't I?!) These are yummy!!

  • 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
  • 1/4 cup extra-virgin olive oil 4 to 6 cloves garlic, crushed
  • 1 tablespoon fresh or 1 teaspoon dried rosemary


  1. Preheat the oven to 350 degrees F.
  2. Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Green Bean Bundles

OK. I am not a vegetable lover. I know, I know, they're good for me, they're good for my waist line, blah blah. Green beans, in particular, are my arch nemesis. That being said, if I really like these!! Of course, they're fried...oops, so not terribly healthy. But a fried green bean has got to be better than no green beans, right? Come on, work with me here....these are from the fabulous Paula Deen!

  • 1 pound fresh green beans
  • 1 bunch green onions, cut into strips
  • 2 tablespoons House Seasoning, recipe follows
  • 2 cups all-purpose flour
  • 1 cup buttermilk Oil, for frying

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder


  1. Bundle about 5 green beans by tying in the center with a green onion strip. Combine house seasoning and flour. Dip green beans in buttermilk and roll into flour mixture.
  2. In a deep frying pan or Dutch oven, fry in hot oil until golden brown. Drain on paper towels.

**House Seasoning - Mix ingredients together and store in an airtight container for up to 6 months.

Lemon Bars

My mom used to make these for me when I was a little girl, and they have long been a favorite. My friend Katie swore she hated all things lemon, until I made these bars for her. Yes, they are THAT good!

  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar, plus more for dusting
  • Pinch salt
  • 2 sticks butter, at room temperature, plus more for greasing


  • 4 eggs
  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons fresh lemon juice


  1. Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
  2. Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
  3. Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.

Sunday, November 18, 2007

Pumpkin Stew

Yes, everyone questions this dish when I tell them about it. But realy, it's amazingly delicious! I serve this with fresh sourdough bread or rolls. It's pleasantly filling, and perfect for a cold night.

  • 1 TBS Olive Oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 TBS dried basil
  • 2 lbs lean pork tenderloin, cut into 1 inch cubes**
  • (1) 28 oz. can diced tomatoes, undrained
  • (1) 28 oz. can pumpkin puree
  • (1) 14.5 oz. can vegetable broth
  • 1/2 cup white zinfandel
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  • 5 Yukon gold potatoes, cubed
  • 2 cups fresh green beans, cut into 1" pieces
  • 1 cinnamon stick


  1. HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
  2. ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.