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Hasselback Potatoes

June 26, 2012

We love potatoes at our house, don’t you? The Hasselback potato adds a new twist. Crispy on the outside and soft on the inside, doesn’t this Swedish version of a baked potato look delicious? They couldn’t be easier. Something this simple is worth a try. 

Hasselback Potatoes


6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper


Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Source: Sea Salt with Food


Oven-Fried Chicken

June 26, 2012

4 servings

Active Time: 20 minutes

Total Time: 1 hour 35 minutes (including marinating time)

Oven-Fried Chicken

Source: Eating Well

4 servings

Active Time: 20 minutes

Total Time: 1 hour 35 minutes (including marinating time)


  • 1/2 cup nonfat buttermilk, (see Tip)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon hot sauce
  • 2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
  • 1/2 cup whole-wheat flour
  • 2 tablespoons sesame seeds
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • Olive oil cooking spray


  1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigeratorfor at least 30 minutes or for up to 8 hours.
  2. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
  4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Tips & Notes

  • Make Ahead Tip: Marinate the chicken for up to 8 hours.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.


Per serving: 224 calories; 7 g fat ( 2 g sat , 2 g mono ); 130 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 34 g protein; 1 g fiber; 237 mg sodium; 400 mg potassium.

Nutrition Bonus: Zinc (24% daily value)

Carbohydrate Servings: 0

Exchanges: 5 lean meat

How to Roast, Grill, Serve and Love Garlic

June 10, 2012

As garlic roasts, its pungent, aggressive flavor mellows, and the cloves turn into a nutty, sweet, almost buttery spread that’s delicious when slathered on crusty bread as a simple appetizer. – Lisa Holderness Brown

Step 1: Prep the Garlic Bulb

Look for a medium to large bulb (also called a head) of garlic for roasting. Larger cloves are easier to separate and provide more garlic paste per clove. Using a sharp knife, cut off the top 1/2 inch of the garlic bulb to expose the ends of the individual cloves. Leaving the garlic bulb whole, remove any loose, papery outer layers.

Tip: One medium garlic bulb yields about 15 cloves garlic or about 1 tablespoon of garlic paste. You can roast multiple bulbs at once.

Step 2: Prepare garlic for roastingPlace the bulb, cut end up, on a double thickness of foil or in a custard cup or small baking dish. Drizzle bulb with 1 tablespoon olive oil. If desired, season with salt and pepper. Bring foil up and around bulb and fold edges together to loosely enclose. If using a custard cup or baking dish, cover with foil.Step 3: Roast until softRoast the garlic in a preheated 400°F oven about 25 minutes or until garlic feels soft when squeezed. Cool slightly before handling.

Step 4: Serve the Roasted Garlic

You can serve the paste warm or cooled to room temperature. For an appetizer, serve the whole bulb warm with slices of baguette or crackers for spreading; add a wedge of cheese, if desired. Use the tip of a small knife to remove the paste from each clove. To use roasted garlic in cooking, squeeze the cooled bulb from the bottom of the papery husk, and the garlic paste will pop out.

6 Easy Ways to Love Roasted Garlic:1. Mix roasted garlic paste with a little olive oil and toss with hot cooked pasta and grated Parmesan or pecorino cheese.2. Stir it into plain soft-style cream cheese, add a little softened butter, and season with a sprinkle of snipped fresh thyme and rosemary or Italian seasoning. Spread onto crackers or toasted or grilled baguette slices.

3. Add it to a vinaigrette made with one part red wine vinegar or balsamic vinegar to two parts olive oil. Season to taste with salt and pepper.

4. Combine it with softened butter and rub over a roasting chicken.

5. Toss it into tomato sauce or pesto and use as a sauce for pizza.

6. Stir it into olive oil or butter, add a squeeze of lemon, and toss with hot cooked new potatoes, asparagus, carrots, or a veggie mélange.

Grill-Roasted Garlic:Prep garlic bulb as directed for roasting except fold a 20×12-inch piece of heavy foil in half crosswise. Place garlic bulb, cut end up, in center of foil square and drizzle with the oil. Bring up opposite edges of the foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving space for steam to build. For a charcoal grill, arrange preheated coals around edge of grill. Test for medium heat. Place garlic on the grill rack in center of grill. Grill, covered, about 30 minutes or until garlic feels soft when packet is squeezed. For a gas grill: Preheat grill. Adjust heat for indirect grilling. Reduce heat to medium. Place garlic on the grill rack over unlit side. Cover and grill as above.
Source: BH&G

Tuna, Artichoke, and Noodle Casserole

May 15, 2012

I know, I know. It’s tuna casserole. Be nice, now. What casserole can claim to have been the object of ridicule more than “tuna” casserole? Not a one. Still, this tuna casserole recipe sounds interesting, and I’m going to try it. It’s very different from the recipe I’ve been using for over forty years, and it has artichokes in it. That’s always a good thing.  [Tuna, Artichoke, and Noodle Casserole]

Zia Donata’s Ricotta Cheesecake

March 23, 2012

Cheesecake is one of my favorite things in the world. Limoncello and ricotta cheese make this cheesecake something special. See the video here.  Get the written recipe here.



5 ingredients (or less) recipes

March 4, 2012

Do you remember that Gordon Gekko quote? “Greed is good.” I have a motto, too. Simple is good! In fact, simple is great, and that’s why some of these recipes appeal to me. First of all, I love pasta, and there are a couple of pasta recipes in this group. Why not? It’s one of the simplest things in the world to cook. I don’t think I’d enjoy the hotdog recipe, but kids might go for it. Decide for yourself.

We make a version of
Spaghetti Aglio, Olio, e Peperoncino

all the time at our house. It’s great for those nights when you’re pooped or have been rushing all day. Toss a salad and open a bottle of wine and enjoy. For me, the chili pepper flakes make this dish!

(Translated: spaghetti with garlic, oil, and chili pepper flakes.


I am so going to make this next one.

Chicken Breast with Goat Cheese and Basil

Check out all five of the 5 ingredients (or less) recipes!

Thank you to my daughter-in-law for tipping me off to these recipes.

Set a stunning table for any occaision!

January 6, 2012

Tips for setting a stunning table for any occasion!

Choose a Limited PaletteCharles Walton IV / Styling Rose Nguyen / Food Styling Lyda Jones Burnette, Vanessa McNeil Rocchio


Mix China Patterns

Photo by Ralph Anderson / Styling Scott Martin


Pair Glamor with Nature~

Use Vintage Touches

Photo: Laurey W. Glenn

More tips for setting a stunning table at Southern Living