Herb Roasted Potatoes

Potatoes are another item that is very versatile and a common staple in my kitchen. This recipe, specifically, I found on Pinterest at Lemon Herb Roasted Potatoes. I have made this recipe several times, and they are delicious every single time. I've used fresh herbs and dried herbs; I've used russet and fingerlings and small golden butter potatoes and more. This recipe is delicious no matter how you decide to try it. I often fix these with my Chicken Piccata, and they accompany it well. The recipe is rather simple, but it does take a bit of time to roast the potatoes correctly, so plan accordingly.

6- 8 large sized russet potatoes, peeled (if desired) and cut into 1½ to 2 inch chunks
juice of one lemon
¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
½ tsp kosher salt
½ tsp cracked black pepper

1/2-1 tsp garlic powder
1½ Tbsp dried herbs, oregano, thyme and rosemary are good choices

Preheat oven to 375 degrees, and while it is heating up, place the roasting pan in the oven to heat up. Allowing the pan to get hot will help keep the potatoes from sticking when you put them in the oven. 

Peel (if desired) and cut potatoes. Boil them for only four minutes.

Drain the potatoes.

Add lemon juice and toss potatoes until they absorb it all.

Add oil and herbs and toss potatoes.

Once pan is hot, pull it from the oven and pour the potatoes in the pan.

Roast potatoes for 60-75 minutes, stirring and turning potatoes every 15 minutes or so, until potatoes are tender with crispy edges. Pair with your favorite meal and enjoy!

Tomato Basil Soup

There's nothing quite like the warm yumminess that is creamy tomato basil soup. I haven't always felt that way though. I didn't start liking tomato soup until I was 18 years old. Now, it's pretty much a staple soup in my house. I particularly like the V8 tomato soup, but I've been searching for one I can make myself, and I think I finally found it... on Pinterest, of course: Fire Roasted Tomato Basil Soup. I've tried this soup several times, and I kept making it too spicy. So, this round, I left the crushed red pepper out completely. Otherwise, this is a really simple, quite tasty soup. It doesn't make too much, but definitely enough for several bowls. If you decide to make this, please, please, please, make sure you have an immersion blender. I've burnt my hands, and made quite a mess in my kitchen because I've had to use my regular blender. Next time, I will be prepared!

2 Tbsp olive oil
1 large yellow onion, diced
6 garlic cloves, chopped
3 (14 ounce) cans of hunt's fire roasted tomatoes
2 cups chicken stock (or vegetable stock for vegetarian)
1/2 cup half and half
1 Tbsp crushed red pepper (if using)
20 fresh basil leaves, chopped (I used two tsps)
salt and pepper, to taste

In a heavy bottomed pot over medium high heat, pour in the olive oil and saute onion until translucent. Add the chopped garlic (except for 1 clove) and sauté with the onion for 2 minutes.

Next, add the cans of fire roasted tomatoes (including the juice) to the pan and cover for about 15 minutes, stirring as needed.

Add the chicken stock and half and half and bring to a simmer. Cook uncovered, for 10 minutes or until it has thickened.

Add the remaining chopped garlic clove, crushed red pepper if using it, basil and season to taste with salt and pepper. 

Lower your heat to medium-low and cook for 5 minutes more.

Using an immersion blender (or carefully transfer soup to a blender in two batches to avoid splattering), puree soup until there are no large chunks of tomato left. 

Soup can be stored in an airtight container in the fridge for up to five days or in the freezer for up to three months.