Thyme Roasted Potatoes

Thyme Roasted Potatoes

2 lbs red potatoes, scrubbed and cut into quarters (or in half for smaller potatoes)
2 - 3 Tbsp olive oil
1 tsp coarse salt (kosher or sea salt)
Plenty of freshly ground pepper
1 Tbsp fresh thyme leaves, roughly chopped

Preheat the oven to 400F, adjust a rack to the middle position, and line a baking tray with a sheet of foil.

In a large bowl, toss the potatoes with the oil, salt, and pepper.

Scatter the potatoes on a baking tray and arrange all the pieces cut side down. Cover the tray with foil and bake for 20 minutes.

After 20 minutes, take out the tray and remove the foil. Flip all the potatoes to cut side up. Sprinkle the thyme over the potatoes and gently toss.Turn the broiler on and broil for about 20 minutes, or until the potatoes are easily pierced with a fork or knife. Depending on the strength of your broiler you may need to adjust the potatoes up a rack if they are not browning enough. After about 20 minutes, turn the oven off and remove the potatoes.

Baked Chicken Cordon Bleu

 

Baked Chicken Cordon Bleu
4 Chicken breasts
1 egg, beaten
4 slices of Proscuitto
4 slices of provolone cheese
4 slices of muenster cheese
2 T. milk
1 Cup breadcrumbs
1 T. Parsley
Salt and pepper

First, pound the chicken with a mallet. Get it as thin as you can, around 3/8 of an inch, without it tearing or falling apart.

Set up two shallow dishes for the breading. In the first put the egg and milk and beat to combine. In the other, add the breadcrumbs, parsley, and a little salt and pepper. This is the order for the breading.

Lay the chicken flat and put a piece of cheese in the middle, top that with a piece of proscuitto, and that with a piece of the other cheese. I used Provolone and Muenster because that's what I had on hand, but swiss would work well too. Next, roll up the chicken tightly and use a toothpick to hold it together.

After all four chicken breasts are bundled up, bread them in the egg mixture followed by the breadcrumbs. Try to seal up the ends and give the chicken a nice shape. Lay them in a baking dish (I used a 9 x 13 pan).

Bake at 375 for about 45 minutes (for convect- 350 about 35 minutes).

Nighttime Watermelon

This is so easy to make, and again I made this for our Fourth of July celebration.

Nighttime Watermelon

• 1 watermelon
• 1 bottle of vodka (I used Three Olives)

Cut a hole in the top of the watermelon big enough for the spout of the bottle to fit. Sit the watermelon to dry for a few hours. I turned it upside down to drain the juices out of the watermelon. Make sure the hole cut is all the way through the inside of the watermelon. Take the spout of the vodka bottle and flip it into the watermelon, letting the vodka soak into the watermelon. Take with a skewer, or really slim knife, and poke two holes in the to left and right side so the air bubbles can have a way to escape. Let the vodka soak until all the vodka is inside.

Cut the watermelon into slices and enjoy!

Rose Petal Cupcakes

I love trying new things. Especially when it comes to baking. I made these cupcakes for Fourth of July and they came off as a big hit.

Rose Petal Cupcakes

For the cake:

• 8tbsp butter, softened
• 1/2 cup generously superfine sugar
• 2 eggs lightly beaten
• 1 tbsp milk
• few drops extract of rose oil
• 1/2 tsp vanilla extract
• 1 1/4 cup self-rising flour
• pearl dragees (decoration balls)

For the frosting:

• 6 tbsp butter, softened
• 1/2 cup whipping cream
• 2 cups confectioner's sugar
• green food coloring

Candied rose petals:

• 12 - 24 rose petals
• lightly beaten egg white, for brushing
• superfine sugar, for sprinkling

To make the candied rose petals, gently rinse the petals and dry well with paper towels. Gently brush the petals with the egg white. Then coat with the sugar. Place the petal on a sheet of wax paper and repeat with the remaining petals. Allow the petals to fully dry, about 24 to 48 hours.

Put 12 cupcake cases inside a muffin pan. Preheat the oven to 400 degrees F. Mix together in a large bowl the butter and sugar until light and fluffy. Gradually add the eggs, beating in well. Stir in the mlk, rose extract, and vanilla extract. Fold in the flour. Spoon the batter into the cupcakes ases.

Bake the cupcakes for about 17 minutes, or until golden brown. Transfer to a cooling rack.


For the frosting, put the butter in a large bowl and add in the whipping cream. Beat the mixture until nice and creamy. Gradually stir in the confectioner's sugar and mix well. Add about 2 or 3 drops of the food coloring if desired.

When the cupcakes are cool, spread the frosting on each cupcake. Top with a candied rose petal and sprinkle with the pear dragees.

Before you know it, they will all be gone!

Who's Counting Calories? Not Me!!!

So, I have mentioned before that I am known for my banana pudding. Any type of function, family get together, holidays, anything, I am always asked to make it. I guess everyone has a signature dessert and this one must be mine. I have been making it for 4 years now and the first few times I would add or take out things until I got the perfect banana pudding. Finally after the third time, I think I had it and haven't changed this recipe since!!

What you will need:

The photos has double ingredients because I had made a lot this time.

• 1 box Nilla Wafers
• 3 bananas
• caramel syrup
• 1 8oz. package cream cheese
• 1 can sweetened condensed milk
• 1 5oz. box instant vanilla pudding (please do not use banana)
• 1 tsp. vanilla extract
• 3 cups milk
• 1 large container Cool Whip

In a large mixing bowl, cream the cream chesse together with a mixer. Add in the condensed milk. Slowly mix in the pudding. Add the vanilla extract and milk and mix together. Take half of the Cool Whip and mix in well.

Line a dish of your choice with the wafers. Layer on top sliced bananas. Drizzle caramel syrup over them.

Add the pudding mix. Repeat layers.

Take the remaining whipped cream and spread over the pudding. Garnish with crumbs of the wafers. Enjoy!