Tag Archives: rosemary

Happy Birthday America!

Hello hello! I hope everyone had a really fun and safe Independence Day! We had a really fun time with our friends Amber and Richard; we invited them both over for some dinner. It all started with them bringing one of their dogs so Gryff could meet him. The four of us are renting a cottage in Northern Michigan for the last week of summer, so we thought it might be good for our dogs to meet and make sure they get along!

It should come as no surprise that Andy and Gryff got along wonderfully! Now we just need to have him meet Dex, the other pup, and we’ll be all set! Anyway, so we had them over for dinner and we bought a grill so we could grill up black bean burgers and corn! Mmmm grilled corn is probably one of my all time, favorite foods of summer! We ended the night with some vino, beers, sparklers, drunk “golfing” on the golf course, and watching stand up on Netflix!


So anyway, onto the other parts of our dinner. I wanted to make potato salad. I love potato salad, but I hate gloppy, disgusting mayonnaise-based potato salad. REB and I are not a pro-mayo household. It’s unhealthy, tastes like pure salt and has the texture of mucus. Sorry to anyone out there who has the Jones for it. Point blank: it ain’t our cup of tea. So I made my own version with a mustard vinaigrette.


Lookie how patriotic we are! It was REB’s idea to use the red, white and blue potatoes, too. Glad he decided to do that! I was going to be happy with just redskin potatoes.

Perfectly roasted and vinaigretted, this salad turned into a huge hit. We also have leftovers, which is good because any holiday food that is saved for the day after the holiday is always a good thing. Speaking of holidays, how many people thought Thursday felt like Monday again?? I had the hardest time getting my butt to work. It didn’t help that our power went out from a freak thunderstorm at 3 a.m., and I had shower and get ready in the dark thereby making myself look like the world’s hottest bag lady. Keep your hands off. I’m all REB’s! Poor guy.

I hate the humidity that comes with thunderstorms. It makes my cute blow-dried, straightened, Aveda’d hair turn into a frizzy ball of dry nast. Sexy, I know.

Heat and humidity aside, we had a fun July 4 and I hope the rest of you did too!

So, happy birthday America!! Here’s to you and your big 236! Can’t wait to celebrate again next year! :)

Roasted Potato Salad
 
Prep time
Cook time
Total time
 
Recipe type: roasted potato salad, rosemary, mustard vinaigrette
Serves: 6
Ingredients
  • POTATOES:
  • 2 pounds baby potatoes; half or quarter the bigger ones
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • MUSTARD VINAIGRETTE:
  • 2 tablespoons Dijon mustard
  • 1 tablespoon French’s yellow mustard
  • 1 tablespoon white wine vinegar
  • ¼ cup shallot, finely chopped
  • 1 cup (3 stalks) celery, chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, drizzled in
Instructions
  1. Preheat oven to 400°F
  2. Half or quarter the baby potatoes, leave the small ones alone, and spread onto a baking sheet in a single layer
  3. Drizzle olive oil, salt, pepper and rosemary on the potatoes and coat well
  4. Bake for 30-35 minutes or until slightly browned and fork tender
  5. Once the potatoes are done, let them cool completely for 15-20 minutes.
  6. In a small bowl combine the mustards, vinegar, celery, shallot, salt, pepper and stir. Then whisk in the olive oil until it’s smooth. Taste and add more pepper if you need more oomph.
  7. Transfer the potatoes from baking sheet to bowl and pour enough dressing over the top to coat well without being too heavy. Combine and give a potato a taste. You can add more dressing as needed. Cover the bowl with plastic wrap and refrigerate for up to 2 hours so the flavors really sit. Enjoy!

How did you spend America’s Birthday?

Roasted Chickpeas with Rosemary and Sea Salt

While REB and I are back on our health track, I have to admit I’ve had some cravings for bad, salty treats that I shouldn’t eat. You know, things like chips, chex mix…those kinds of bad things. So instead, I decided to make a snack that’s so easy to make and not terribly bad for you, and full of protein!

I’ve made roasted chickpeas before and last time I made them, I made them spicy. This time around I wanted to try a more savory combination. So I thought rosemary and sea salt would be a nice!

Rosemary is a great herb, but it’s extremely bold in my opinion. I never use a lot because it’s so strong. But it has a woodsy smell, looks kind of like the woods – a pine tree or something – and is full of this flavor that I can only define as “savory”. When I think savory, I think of this herb paired with cheese, salt, or on potatoes or fish or something.

It did take some time to cook, but it was totally worth it. They were crunchy on the outside and a touch soft on the inside and it was bursting with delicious flavor.

It would be a perfect snack for Superbowl Sunday, or just pack it up, take it to work and munch on during the mid-afternoon cravings. I know that’s what I’ll be doing! I hope you all enjoy!

Here’s what you need:
•2 15-ounce cans garbanzo beans, drained and rinsed
•2 tablespoons olive oil
•1 teaspoon rosemary leaves, minced
•1 teaspoon salt (plus a pinch sprinkled at the end)

Preheat your oven to 400°F
Start by draining and rinsing the beans under cold water. Place a couple sheets of paper towel on a rimmed baking sheet and pour the beans on it. Then take each end of the paper towel and put them over the beans and roll back and forth to help dry them off. This will also take the skin off some of the beans.
Pour 2 tablespoons of olive oil over the beans. Then I took a teaspoon of the dried rosemary leaves and used my mortal and pestle to help smush it up. Sprinkle that over the beans along with a teaspoon of sea salt.
Use your hands or a spatula and toss the ingredients with the beans so it’s well coated. Arrange them in a single layer on the pan.
Bake for 45 minutes, checking them every 15 minutes to make sure they aren’t burning and to also stir/toss them.
When they come out, sprinkle a pinch of salt on top and enjoy!

Is there a healthy go-to snack you love and can get enough of?

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