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Onion and Herb Roasted Potatoes

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May 072013
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Onion and Herb Roasted Potatoes

We love potatoes. Of Any Kind. But these, ohhhh, these potatoes…they are a big favorite in this house!

This is one of those simple, easy to make recipes that requires few ingredients, is economical yet packs a punch of flavor that you won’t soon forget! Another great thing about this recipe is that it is easy to double if you feed a crowd like I do.

Onion and Herb Roasted potatoes ingredients

All you need are some potatoes, dry onion soup mix, Italian seasoning and olive oil.

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Wash and peel the potatoes, then cut into chunks.

Add the olive oil, dry onion soup mix and mix well.

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Then I top with the Italian seasoning and mix it in…you can do this with the other ingredients but I never measure the amount of Italian seasonings that I use, I just add until it looks right to me. If you are one of those folks that needs exact measurements though, I would guess I use about 1-2 Tablespoons.

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Bake on 400 degrees for 1 hour.

Onion and Herb Roasted Potatoes

2 pounds of potatoes

1 package dry onion soup mix

1/3 cup olive oil

Italian Seasoning

Wash and peel the potatoes and cut into chunks. Place the potatoes in a 9 X 13 baking dish, top with olive oil, dry onion soup mix and Italian seasoning. Mix well, Bake on 400 degrees for 45 minutes to 1 hour. Just check the potatoes to see if they are fork tender to make sure they are done.

I always double this recipe, so if you need to feed a larger crowd it is easy to double and the cooking time only increases by about 15 minutes.

 Posted by The Jilly Bean at 8:57 am  Tagged with: , , , , , , , , , , , , , , , , , , ,

Daddy’s Brunswick Stew

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Sep 242012
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bowl of brunswick stew and slice of bread

My Daddy was well know around town for a couple of his recipes. The first is his secret BBQ sauce recipe. When he passed away over 11 years ago many folks were afraid that recipe had gone with him. But much to their delight I make the sauce in his absence. I get calls on a regular basis from one person or another asking for a batch of sauce which I happily make. It always fills my heart with joy as I watch it simmer, remembering my Dad standing in the kitchen cooking away. My Dad loved to cook…and he loved to go to the grocery store. I think I inherited both of those traits. Oh, sorry, I got off track, I was telling you about the 2 recipes he was well known for. The second recipe was his Brunswick Stew. We all knew Fall had arrived when we would come home and the house would be filled with the aroma of his fabulous stew simmering away.

The funny thing is, I was in the grocery store getting the ingredients to make this recipe and I ran into an old family friend. As we stood there talking and catching up on our families, etc the conversation turned to what I was doing these days. When I explained a little about what I do and that I was at the store that day to get the ingredients to make one of my Dad’s recipes to put on my blog her first statement was “I hope it is his Brunswick Stew!” and then “when will I be able to get the recipe?” Well, you are all getting it today! And it is perfect timing since it is 44 degrees outside this morning and I myself NEED something warm and comforting.

ingredients for Brunswick StewSimple ingredients…

pot of brunswick stew

…Simple recipe

You just dump all the ingredients into a pot and simmer for about an hour

OR

throw all the ingredients in a crockpot and cook on low for at least 4 hours (but can cook for 8).

bowl of brunswick stew

 …serve and enjoy!

Daddy’s Brunswick Stew

1 can whole kernel white corn

3 cans diced tomatoes

1 can lima beans

1 can BBQ pork

1 can BBQ beef

1 14 oz. can chunk chicken

Throw it all in a pot, stir it all together and simmer for 1 hour. Or you can place all the ingredients into a slow cooker and cook for at least 4 hours or up to 8 hours.

Yes, it really is that easy. And the taste is to die for. You are going to love me once you make this dish and serve it with a side of crusty bread.

 

 Posted by The Jilly Bean at 4:48 am  Tagged with: , , , , , , , , , ,

French Onion Soup

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Feb 142012
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I have always waned to try making homemade French Onion soup…and now I have done it. There are just some things that you can’t get at a restaurant in Hicktown, this is one of them. I have been craving it for awhile now and decided it was time to bite the bullet so to speak and make my own. Now, because I like in Hicktown choices for some ingredients are VERY limited. You have to get creative at times. I was a little disappointed with the cheese on top, but I made do and it was still delicious!

homemade french onion soup

French Onion Soup

6 large sweet onions, peeled and thinly sliced.

butter

1/4 teaspoon of sugar

2 tsp minced garlic

3cans of Beef Stock

sprig of Rosemary

Salt and pepper

toasted French bread

1 1/2 cups of grated Swiss Gruyere

saute onions

In a large frying pan, sauté the onions and sugar in the butter on medium high heat until well browned, but not burned. This takes some time, around 45 minutes. Make sure to stir often. After the onions are browned add the garlic  and sauté for 1 minute.

French Onion Soup

Add the stock and rosemary. Cover partially and simmer until the flavors are well blended, about 30 minutes. Remove the sprig of rosemary and season to taste with salt and pepper.

french onion soup

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Spoon the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes on 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately. I didn”t cover mine with toast, everyone wanted their toast on the side.

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 Posted by The Jilly Bean at 11:48 am  Tagged with: , , , , , , , , ,

Old Fashioned Vegetable Soup

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Jan 222012
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old fashioned vegetable soup
I love Old Fashioned Vegetable Soup. My grandmother used to make it for me every time we would visit and most visits she would also send me home with a big mason jar full so I would have lunch the next day. I sure do miss those days but luckily enough I was able to get her recipe before she passed away. I say recipe but it is more of a technique than a recipe.And while hers was always simmering in a big pot on the stover, I know make mine in a slow cooker. It is just easier for my family but either way will work just fine.

You will need a large can AND a small can of diced tomatoes (I froze a ton this past summer and used those but have used canned ones many times), a package of frozen mixed vegetables, a package of frozen okra, cabbage, an onion, 4 bullion cubes, and about 5-6 potatoes (peeled).

Dice up the potatoes, the onion and the cabbage. I usually use about half a head of cabbage but it is give or take. Use as much as you choose for all the vegetables. Do not drain the tomatoes and if you need add enough water to cover the vegetables. Place everything in your crockpot and cook on high for about 6 hours. I use a Hamilton Beach 6 quart slow cooker and it was filled to the rim, the picture above is after several bowls were taken out. If you cook it on the stove top use the largest stock-pot that you have and simmer until your potatoes are tender.

bowl of old fashioned vegetable soup

I have always eaten my soup with cornbread, I have never had it any other way but when Bric moved here he thought that was just weird and he eats his with crackers. How do you eat your Vegetable Soup…cornbread or crackers?

 Posted by The Jilly Bean at 6:16 pm  Tagged with: , , , , , , , , , , , , , , , ,
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