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Monthly Archives: April 2014

Roasted Cherry Tomato Sauce

I love roasted tomatoes and garlic and balsamic vinegar and olive oil.  So when I saw this recipe in Martha Stewart living, I knew I would love it.  I was not planning on planting cherry tomatoes this year but I think this recipe changed my mind.  It also makes your house smell wonderful.

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Roasted Cherry Tomato Sauce

1 pound 6 ounces cherry tomatoes (seemed like a strange amount to me—why not 1 ½ pounds!!!)

3 cloves garlic, smashed   (I think next time I will increase this a little)

½ cup extra virgin olive oil

2 TB balsamic vinegar

1 TB fresh thyme (need to add this to my herb garden)

2 tsp. packed brown sugar

1 tsp coarse salt

Preheat oven to 325. Mix together all of the ingredients except the tomatoes.   Place the tomatoes in a 9×13 baking pan and pour mixture over.  Bake until tomatoes are softened and caramelized, about 1 hour.  May serve warm or at room temperature.  Store in the refrigerator.

I served these right out of the oven on toasted baguette chips.   I used the already baked ones from Harmon’s bakery.  Just the right amount of added garlic.

This was great the next day with some angel hair pasta, parmesan cheese and some fresh basil.  Next time I am going to try some grilled chicken;

I am thinking it would also be good on flatbread with some mozzarella and parmesan cheese.   Oh yum — be still my heart!!

 

 

 

 

 
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Posted by on April 29, 2014 in Recipes

 

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Herbed Curly Fries

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This year I got my own Easter Basket for the very first time since I was a little girl  Thanks to my wonderful daughters Jordan, Kallie and Krystal.  I love you Dave but my gifts have sure improved since the girls started doing your shopping.  I always seem to get just what I wanted.

I got the greatest spiral veggie cutter from Williams and Sonoma.  Now you can make all kinds of healthy dishes like Zucchini pasta, but I had to try curly fries first.

There used to be this great Restaurant  in Bountiful that served herbed shoestring fries.  They were voted “best in Utah” and for good reason.  I am not sure why they went out of business but I was so sad to see them go.  One reason was for these fries,  They were so thin and crunchy and salty and herby ( not sure if that is a word) but they were amazing.

Well I think I nailed it with these curly fries.  They tasted just like them and I have to think that because they are so thin, and cook so fast, they must be healthier.  Now I just need the low fat deep fryer at Williams and Sonoma–hint hint!!!!

http://reviews.williams-sonoma.com/3177/paderno-sprializer/reviews.htm

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 Herbed Curly Fries

Now this is not so much a recipe as a brief description of how I made these curly little bunches of heaven!!!

First I cut up the potatoes with my spiral cutter.  You will need some kind of spiral cutter to make these come out in this shape and size.  I really think that is the secret to how good these are.  This cutter is so easy to use and you can have a plate full of spirals in minutes.  I didn’t even peel the potatoes. I heated some oil in a pan until it was just hot enough that when I dropped in a small piece, it bubbled and rose to the top quickly.

Usually I soak my French fries in water and pat dry, but with these I just cut and fried .  I used about one potato per person–we could have eaten more so it is a good thing I only made this much.  I cooked mine until they were a golden brown.  I turned the whole bunch one time to make sure they were browned evenly. When you lift them out, they kind of come out as one big piece so it is really easy to get them all out.

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After I cooked the fries, I placed them on a plate lined with paper towels and kept them warm in a 200 degree oven until I had finished all of the potatoes.

I seasoned them well with seasoning salt (I love this on all of my homemade fries much better than just salt).  I then went out to my little herb garden and grabbed some herbs.  I used parsley, basil, chives and dill.  I minced them up really fine and sprinkled over the fries.

I usually love my fries with ketchup or fry sauce but these were too good to put anything on them.  I wanted to lick the plate.  I can’t tell you how good these were.

I LOVE this little kitchen gadget!!!!!

 

 
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Posted by on April 29, 2014 in My Favorite Things, Recipes

 

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Soy Lemon Flank Steak with Arugula

 

life has been so crazy the last month and each night when I crawl into bed (and I mean crawl), I have great plans to post, but after catching up on work emails, fulfilling my goal of nightly scripture reading and then feeding my recent Pinterest addiction, I have run out of steam Every time I try something new, I think “that will be a great post” I even take the pictures, but they have just not made it to the blog. Well I have a lot to catch up on so I may go a little crazy the next few days. The first one is a great recipe that I tried yesterday for Sunday dinner. Let me just tell you the menu. Lemon Flank Steak with Arugula, Spinach Strawberry Salad, Corn on the Cob and the most amazing curly herb fries. I will post all of the recipes, they were amazing. Dave was doing his What About Bob sound effects for most of the meal.

I am reeled in by recipes that include lemon and arugula. I saw this in a Martha Stewart Magazine and had to try it. So good and easy. A great summer entrée.

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Lemon Flank Steak with Arugula

¼ cup extra virgin olive oil
¼ cup soy sauce
¼ cup lemon juice (2 lemons)
2 TB packed brown sugar
2 cloves garlic, smashed
1 ½ pounds flank steak

½ bunch of arugula
Salt and pepper
Lemon wedges for serving

Whisk together the first 5 ingredients. Place flank steak in a large ziplock bag. Pour marinade over the meat. Let stand at room temperature for one hour or up to 6 hours in refrigerator, turning bag occasionally.

Heat grill to medium high. Remove meat from bag, reserving marinade. Grill uncovered, turning once until thermometer registers 130 degrees. I did not use the thermometer, but cooked it until just pink in the middle. It will continue to cook while it sets, so do not overcook. (it was about 8 minutes on each side) Transfer to cutting board and let rest for 10 minutes. I cover with foil to keep warm.

Meanwhile transfer reserved marinade to saucepan and bring to a boil, remove from heat.

Slice meat against grain and arrange on a platter. Arrange arugula on top of meat. Season with salt and pepper. Drizzle marinade over the arugula. Serve with lemons and remaining sauce.

 

This is somewhat like “Where’s Waldo?”   Instead it is “Where’s Layne?”

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Posted by on April 28, 2014 in Recipes

 

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