Garlic, Rosemary Potatoes

I was watching the Food Network the other day, I can't remember who it was.

But they were making these really pretty potatoes.  So I decided that I'd make them, but with a twist.  They were using just plain old butter and salt.

But I thought about garlic and rosemary and olive oil.  I love when you can look at something and put your own twist on it.  And when they turn out delicious, it's even better!

What you'll need:

6 new potatoes

2 cloves of garlic, minced

3 tablespoons olive oil

2 teaspoons rosemary, chopped

How you do it:

Preheat oven to 350 degrees.

Clean potatoes. Make several horizontal slices across the potato, making sure not to cut all the way through.

Mix together olive oil, garlic and rosemary in a bowl.

Take a spoon and drizzle oil mixture into the slices of the potato.

Bake for 50 minutes or until the potato is soft in the middle.

Delicious! 

Potato Salad

I almost made this dish for my picnic, but I was too lazy to boil the potatoes. And it was already too hot in my kitchen.
But the great thing about potato salad is that you can make it the night before. It's actually better. The vinegar and oil have time to really soak into the potatoes and red onions.

It was so good, it's all I ate for lunch...

What you"ll need:

1 pound small potatoes

1 tablespoon fresh Italian parsley

1 tablespoon capers

1 medium red onion

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup oil

1 cup apple vinegar

How you do it:

Boil the potatoes until soft, but not too soft. Drain them and run under cool water. Peel the potatoes and cut them into bite-sized pieces. Chop the onion and parsley and mix with the potatoes. Mix vinegar, salt, pepper and capers together in a small bowl; after they are well mixed, add the oil and stir well. Pour the dressing over the potatoes and onions. Refrigerate for at least 2 hours before serving.

Rainy Ribs

We've had a ton of rain in New York.  And by a ton, I mean pretty much a rain shower a day.

When the sun does come out, I'm usually at work and unable to bask in it's light and warmth.

I'm ready for summer with a little less rain.

So, I made ribs.  Because in my mind, ribs equal a beautiful, rainless day.

 I made these ribs in the oven, because I live in New York with no outdoor space.  I feel like I should throw that out there as much as possible.

If you have outdoor space and a grill, I bet these would taste just as good.

But I should warn you, these ribs didn't make the rain stop, but they were absolutely delicious.

What you need:

2 lbs ribs

3 tablespoons chili powder

2 tablespoons sugar

3 tablespoons garlic powder

2 tablespoons ground cumin

1 tablespoon thyme

1 tablespoon brown sugar

1/2 tablespoon salt

1/2 tablespoon ground pepper

1 tablespoon olive oil

How you do it:

Preheat oven to 250 degrees.

Combine dry ingredients into a bowl that can fit a rib lengthwise. Cover each rib into the dry ingredients and make sure each side is coated, knocking off any extra seasoning.  Rub the olive oil over the ribs.  Place ribs in a baking pan with sides, I covered mine with tinfoil for an easy clean up.  Cook in the over for about 90 minutes or until ribs are tender.  No sauce is required.  Serves two or three people.

I served mine with this corn and cheesy mashed potatoes.

I started with this recipe: http://tinyurl.com/l6wwde

Turkey...I Mean Corn

Do you watch Family Feud? Have you ever seen Family Feud's blooper clips? There's a really funny clip of a contestant giving "Turkey" for 3 out of 5 of the final questions. If you haven't seen it, click here.

That's what it was like in my apartment last week. Only instead of "turkey" my answer was corn.

"What smells so good?"

"Corn."

"What are you taking pictures of?"

"Corn."

"Has anyone had dinner? Tracy what'd you eat?"

"Corn."

It was really good corn...made in the oven. I would have rather made it on a grill, but remember I live in an apartment in NYC--with no outdoor space to call my own. It's really sad. But this corn tastes just as good as grilled corn and goes well with stoved cooked hamburgers!

What you'll need:

Corn on the cob

Olive Oil

Tinfoil

How you do it:

Preheat the oven to 350 degrees.

Peel off the husks. Place corn on a sheet of tinfoil and drizzle with a little olive oil. Add salt and pepper to taste. Wrap each cob separately and tightly. Place each tinfoil wrapped cob in an oven safe dish with sides, just incase some of the oil leaks.

Cook for 30 minutes turning once.

Unwrap, watch your face for escaping steam, watch your fingers for hot tinfoil, and tell everyone you're eating corn!