Potato Wedgies

Well, I’m really not on the ball here anymore. But.. My hockey billet is gone for 2 weeks, well pretty much gone forever!

I finally have my laptop to myself and, actually, the house to myself! I’ve been doing a bit of blog reading today and I came across something called just4today. Basically, you come up every morning with 4 things that you want to get accomplished that day, 4 daily goals. This helps in the whole 1 day at a time theory I’m “really really really trying” to follow.

So, just for today, I’m going to take 20 minutes to write in my blog(check), I’m going to walk 4 km at lunch (which I did), not eat any “tempting sweet/junkie” foods (days not done yet!), and take my vitamins before bed(see previous goal).

Today I thought I would post a recipe I have been meaning to post since last weekend.

Potato Wedgies

1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 russet potatoes, scrubbed and cut into eighths

Preheat an oven to 425 degrees F (220 degrees C).

Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.

Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

We dipped these in ranch dressing.. yum yum!

Dilly Baby Potatoes

Well we did it! Dan and I successfully had my Aunt, Uncle and their two kids over for supper with nothing bad happening and supper turned out to be wonderful! I left work an hour early to come home and clean up, finish supper, shovel the sidewalk, etc. I’m glad I did though, supper was ready pretty much just on time. The ham was simple just put in a bit of water and pepper, baked it at 325F for 2 1/2 hours… but then there was these… these new baby potatoes that I found in the store..

 

Dilly Baby Potatoes

1 lb baby potatoes
1/2 cup (1 stick) butter
1 1/2 – 2 tbsp dried dill

Boil the potatoes for about 15 minutes or until done. Meanwhile in a small pot, melt the butter on low heat so it doesn’t burn. Add the dill and cook while stirring for 5 minutes. Pour over the potatoes to coat. Serve immediately.

I didn’t use all the butter/dill sauce.. but these potatoes were to die for! They pop in your mouth when you bite into them and then they just melt. My Aunt and I were putting away dishes and we couldn’t stop eating them!

The pie turned out great.. soo good with vanilla ice cream… thanks Dan!

So yes, I think it was a very successful supper. I didn’t even realize that my two cousins love ham.. hmm.. its a good thing thats what I made!

I just have such a hard time with my Aunt, because of the way she brought up her kids, they are very spoiled. And they are terrified of dogs, which is weird because they used to have a huge dog that loved to  lick and bark.. and if their mom didn’t encourage them to be scared of the dog I’m sure they would be fine… Kato is after all just a puppy.

February 3, 2010

Sometimes in the morning I have a hard time thinking of a witty name for my post, so I’ve decided to just start putting the dates up ontop.. isn’t that so much easier?

So for supper, I’m making something that will always be one of my favorite things to eat. I am Irish/German and French.. and I’m not sure which nationality sauerkraut comes from, I’m thinking more German than anything.. but my family has made this for years.

We have a couple variations of it, we sometimes use pork hawks, or sausage. I’m using sausage.. and its usually served with either perogies or baked potatoes. My Grandma makes the best sauerkraut I think I have ever had, but lately mom told me she has been buying the big jars from Costco and freezing left overs and it tastes almost as good as Grandma’s.

So here is my recipe for today. Not sure how healthy it is or anything.. but its a treat.

Sausage and Sauerkraut

2 teaspoons extra-virgin olive oil, divided
1 lbs sausage (I used pork/beef sausage from my farm)
3/4 cup 1/2-inch diced red potatoes
2 cups sauerkraut
1 small onion, sliced
1/2 teaspoon chopped garlic
1/2 teaspoon freshly ground pepper
1/2 cup reduced-sodium chicken broth

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. Transfer the sausage to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)

Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. Add sauekraut, onion, garlic  and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.

Add broth; bring to a simmer. Place the sausage on top of the cabbage mixture; cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes.

Of course I do everything seperately incase someone doesn’t like something, and ended up making perogies instead of potatoes, because I wasn’t sure if the hockey billet would eat them.. So yah, thats my night in a nutshell.. Not much time left to do anything after that.