Oven-Roasted Red Potatoes

Red potatoes are a constant struggle for me. Because of my husband's lifestyle eating habits, we eat a lot of them. I just run out of ideas.

These take a while to bake, but the prep is hardly anything at all. These were soft, yet crispy, and had just enough cheese on them to really add a depth to the texture. I didn't specify how much cheese, salt and pepper to include because I think that's your call. I don't know most of your names, let alone whether or not you prefer one or two tablespoons of cheese on your roasted potatoes.

I trust you with this one.

Enjoy!


Ingredients (4 servings):

• 4-5 medium red potatoes
• Olive oil
• Italian seasoning
• Parmesan cheese
• 5 slices of bacon, cooked
• Salt/pepper
• Shredded mozzarella cheese

Directions:

I know some people would boil their potatoes, but after a long day, I'm just too tired. I microwave my potatoes for about 10 minutes until they're tender.

Cut potatoes into small pieces.

Lightly cover with olive oil.

Sprinkle with Italian seasoning, salt, pepper, bacon crumbles and Parmesan cheese.

Bake at 425 degrees for about 30-40 minutes until potatoes are slightly browned and cheese is melted and somewhat crispy. Top with shredded mozzarella cheese before serving.

Love,

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Sweet Potato Fries (Baked)

I ain't Southern. We've talked about this. It's pretty old news. In fact, I'm going back to the homeland (California) this weekend! I'm going to walk my dog, my mom's going to braid my hair, and my dad's going to take me to Rodeo Drive and buy me diamonds.

Which of those two things are true? Actually, only the middle one is true. Max walks me.

I wuv him.

Anyway, I finally broke down and made sweet potato fries. I was completely against this new fad-fries are not supposed to be sweet. They are supposed to be salty, deep fried, and dipped in highly-processed ketchup. God bless 'merica.

Regardless, Tim has always been a big fan. And if you haven't noticed, I haven't been around much. That's because I haven't been cooking much, and poor Tim has been begging me for a decent meal.

And this is it.

Ingredients (serves 2):

• 2 large sweet potatoes, peeled
• Olive oil
• Fresh sea salt
• Fresh ground pepper
• Garlic salt
• Corn starch

Directions:

• Cut off both ends of both potatoes (the pointier part).
• Cut into fry-shaped cubes. I didn't do steak fries, but used the typical fast food fry shape as my example. But really, no one cares that much what they look like.
• Soak in ice cold water for a few hours. This helps release the starch, and gives your fries a better chance of being crispy.
• After soaking, preheat oven to 450 degrees.
• In a large bag, combine sea salt, pepper, garlic salt and corn starch. There's no set measurements for this; just enough to lightly coat the potatoes. I will say, though, that the corn starch is supposed to be the main character.
• Throw the potatoes in the bag, seal and shake.
• Place on baking sheet, spacing generously. If they're touching, or if there are too many in one batch, they'll steam and they won't be crispy.
• Drizzle olive oil over all fries. I put about 1/8 teaspoon (est.) on each fry and then brushed it lightly with a basting brush to ensure it was evenly coated.
• Baked at 450 for about 20-25 minutes. Try not to open the oven, but keep the oven light on so you can see the fries and keep an eye on them.
• After the top looks generally crispy, take them out and using a spatula, flip them.
• Bake for another 15 minutes (or so). Fries should be crispy but not burnt.

I made these with grilled chicken nuggets. Just chop up a chicken breast, season with salt and pepper, and throw them on the George Foreman until cooked thoroughly. Serve with honey mustard.

Love and bein' Southern, y'all,

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Red Lobster Cheese Biscuits

Truth: I eat no sea food. At all. No, not even crab cakes or clam chowder. The thought of eating a fish or anything originating from the ocean disgusts me. And yes, I am completely comfortable eating a cow or a pig. I'm a mystery.

Another truth: I have never stepped foot into a Red Lobster.

Okay, last truth: Not once in my life have I tasted the famous Red Lobster cheese biscuits. So to be truthful, I don't know if this came even close. But I know someone who does...

Years ago, when my husband was in middle school, he and his classmates visited the museum at Bob Jones University here in Greenville, South Carolina. Being the sophisticated and polished young man that he was, he wore his favorite AC/DC shirt underneath his collared shirt. Unfortunately, as he was gazing upon some renown painting, he got a little warm. So what do you think he did?

Of course. He took his shirt off, revealing Angus Young and his buds. What happened next doesn't surprise me: he was kicked out; left on the streets to fend for himself. This is before protocol and liability. It was the 90's.

Poor Tim found himself stranded at a Red Lobster across the street without a dime to his name. Some waitress took pity on him and gave him all the cheese biscuits and coke he could handle.

All this to say, I may not have any great expertise in Red Lobster cheese biscuits, but the man eating next to me does. And he claims that these.were.INCREDIBLE. I would certainly hope so-he's eaten four.

I rest my case.


Ingredients:

• 1 1/2 cups bisquick or biscuit mix
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup milk
• 2 tbsp butter
• 1 tbsp oregano
• 1/2 tbsp garlic salt

Directions:

• Preheat oven to 400 degrees.
• Mix bisquick, shredded cheese and milk in a bowl.
• Place tablespoon-fulls of mixture on baking sheet.
• Bake for 10-12 minutes.
• While that's baking, melt the butter in a bowl and stir in oregano and garlic salt.
• Remove biscuits from the oven and brush butter mixture over them.
• Bake another 5-7 minutes.
• Serve warm.

Okay, I will admit, if I were one to eat clam chowder or another fishy soup, this would be tasty with it. It would also compliment potato or broccoli soup. Or tacos. Or your Friday night pizza. Anything, really.

They're divine.

Love and cooking-blind,

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Grandma Boomer's Baked Beans

My great grandma Boomer was a peculiar woman. Granted, I only knew her when she was over the age of 90 years old, but what I experienced, I will never forget. a) She slept during the day and stayed up all night. b) She would watch you sleep. c) She hid under the couch for no apparent reason. d) She would give you valuable items that you shouldn't be given. I believe she gave me a few pieces of very expensive jewelry that had been set aside in her will for some other family member, and I had to give it back when she was hiding under the couch.

Now, I don't mean to give Grandma Boomer a bad rap. As I mentioned, she was old. And when you get to be a certain age, I don't think you owe anyone an explanation, really. Just ask my dad.

GOTCHA, DAD!

Kidding. My dad is only 35.

Patrick, me and Grandma Boomer, back in the day

But Grandma had the simplest, most delicious baked beans you've ever eaten. My mom hides these things from me, and then **BAMM,** she hits you out of nowhere with this long-lost, secret family recipe. She's full of surprises. Must be the Boomer gene.

Ingredients:

• 2 large cans of baked beans
• 1 package of uncooked bacon, cut into bite-sized pieces
• 1 box of dark brown sugar
• 1 bottle of ketchup
• 1 yellow onion, chopped finely

Directions:

• Spray a 13x9 pan with Pam
• Combine all ingredients and toss into the pan
• Bake at 325 degrees for hours 

Did I mention Grandma was a minimalist? If it was quick, filling and tasty, it was on her table. Not that I would know. She was too busy hiding under the couch to cook for me.

Love and a-little-nutty-in-every-family,

Rachael

"New & Improved" Buffalo Chicken Cheese Dip

I know what you're thinking. "Rachael, you've already done this recipe. Be creative, already." You're right-I have already posted this recipe; however, I have improved this. Tremendously.

Tomorrow is Labor Day. Actually, depending on when I post this, today might be labor day. And you undoubtedly have some party to go to tomorrow/today. And many of you are expected to bring some sort of dish; something that you'll probably buy at the store for way too much and possibly try to pass off as your own.

Don't do that. Make this instead.

Test this theory: when someone asks you what you're bringing to the party, go ahead and tell them, "I'm bringing buffalo chicken cheese dip." Watch their face. It will either a) light up from sheer excitement, or b)  become pale after realizing that their dish will be nothing compared to yours. Nothing. It will be banned to the side of the table with the fruit salad and nasty cole slaw. Yours will be seated in honor next to the burgers and brownies. Now give the evil laugh and move on. This was a good decision, wasn't it?


Ingredients:

• 2 8 oz. blocks of cream cheese, softened
• Buffalo sauce (near the hot sauce, ketchup and barbecue sauce)
• Garlic salt
• Lawry's seasoning salt
• Pepper
• 6-8 boneless skinless chicken breasts
• 8 oz. bag shredded mozzarella cheese
• 1 cup of another kind of shredded cheese {I chose a pizza blend}
• 1/2 cup ranch dressing

Directions:

• Cut up thawed chicken breasts into small pieces
• Cook on the stove over high heat
• Add some of the garlic salt, seasoning salt and pepper. Mix well.
• Once the chicken is almost done cooking, add about a cup of the buffalo sauce and stir. Turn the heat on medium and let it finish cooking.
• In a separate bowl, mix the cream cheese

• If you forgot to take it out of the fridge and it's hard as a rock, you can microwave it for 30 seconds.
• Add the mozzarella cheese, buffalo sauce and ranch dressing. Mix well.
• Once the chicken is finished cooking, add to the bowl and combine all ingredients.
• Spread mixture into a 13x9 pan.
• Add about a tablespoon of buffalo sauce to the top of the dip and spread with a spoon, lightly covering the top.
• Sprinkle with the cup of shredded cheese you chose.
• Bake at 350 degrees for 20-30 minutes until bubbly.
• Serve hot with vegetables, tortilla chips or Fritos. If you're afraid of carbs, this can also be served solo.
• This can also be garnished with drained, diced tomatoes (not for me, though, thanks) or chopped green onions.

I wish you were in my apartment right now. I wish you could smell what I'm smelling. This.Is.Heavenly.

Love and all-things-new,

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Hot corn dip

I accidentally came across this peculiar dip at a friend's wedding last year. I was extremely hesitant to try it because of the tomatoes (just being honest), but after hours in a bridesmaids dress, I was ready to dive into just about anything. This dip is colorful, spicy, perfectly creamy and is an amazing side dish at a summer barbecue. Plus, it's super quick. And cheap.

Ingredients:

• 1 can white corn, drained
• 1 can yellow corn, drained
• 1 can diced tomatoes with green chile peppers, drained
•  1 package cream cheese, diced
• Make sure it's softened
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Chopped cilantro
• Don't skip this ingredient!

Directions

• Preheat oven to 350 degrees
•  In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers
• Add cream cheese dices, chili powder, garlic powder and cilantro. Combine thoroughly.
• Bake for 30 minutes or until hot 'n bubbly 
• Serve with tortilla chips
• The ones with the hint of lime go great with this dip

Pinky promise, your guests will L-O-V-E this.


Love and chips-'n-dip,
Rachael

"Doney Dip" (Chili cheese 'n bean dip)

This is a staple in the Doney family, thus the fitting name. There have been several times over the years that random people have emerged out of nowhere just to ask for the dip recipe; whether it be on Facebook, via e-mail or a random text. It's that good...perfect for birthday parties, the Super Bowl or pre-Christmas dinner to keep everyone's blood sugar from plummeting. The best part is it is so easy. It's three ingredients and a crock pot :)

Ingredients:

• 2 cans of chili, one with beans and one without
• 1 block of cream cheese
• 1 bag of mexican cheese
• This serves about 6 people. I double the recipe if I need to serve more than that.

Directions:

• Put all the items in the crock pot in that order (chili first, then cream cheese and mexican cheese). As silly as it sounds, I've done it in a different order and it's burned. 
• Do not stir right away. You need to let it sit in the crock pot for about 3 hours before you stir it. I put it on low in the crock pot for a total of about 6 hours. After the first 3, I stir it once an hour. Serve with chips and enjoy!

Love and chips 'n dip,

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