Slow Cooker Garlic Parmesan Potatoes

Slow Cooker Garlic Parmesan Potatoes

( from Damn Delicious)

3 pounds if baby Dutch yellow potatoes halved

2 TBS EVOO

2TBS unsalted butter

4 cloves of garlic, minced

1/2 tsp dried oregano

1/2 tsp of dried basil

1.2 tsp of dried dill

Kosher salt and freshly ground pepper, to taste

1/4 cup of grated Parmesan

Lightly coat the inside of the slow cooker with nonstick spray.  Place potatoes, olive oil, butter, garlic, oregano, basil, and dill into the slow cooker: season with salt and pepper to taste.

Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.

Serve immediately, sprinkled with the Parmesan and garnished with parsley, if desired.

mark got these cute little potatoes at the store.

I love the purple ones.  What color they add.

Looks great!  Smells even better!

Really yummy!

(Michael thought the purple potatoes were burnt potatoes.)

Roasted Broccoli

Roasted Broccoli

(errenskitchen.com)

4-5 pounds of broccoli

4 garlic cloves, peeled and thinly sliced

good olive oil

1 1/2 teaspoon of Kosher salt

1/2 teaspoon of freshly ground pepper

2 teaspoons grated lemon zest

2 Tablespoons freshly squeezed lemon juice

1/3 cup freshly grated Parmesan cheese

Preheat oven to 425 degrees.

Cut broccoli florets from the thick stalk, leaving about an inch or two of the stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.

You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic and drizzle with 5 Tablespoons of EVOO.  Sprinkle with salt and pepper.

Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets, are browned.

Remove the broccoli from the oven and immediately toss with 1  1/2 Tablespoons of EVOO, the lemon zest lemon juice and Parmesan.

Serve hot.

I used my largest iron skillet instead of the large sheet pan.

Asian Cucumber Salad

Asian Cucumber Salad

(from dinneratthezoo.com) 

3 cups of cucumbers peeled, seeded, and sliced

1/4 cup of a red onion thinly sliced

1/2 cup of red bell pepper chopped

For the dressing:

2 Tbs soy sauce

1 Tbs rice vinegar

1 Tbs toasted sesame oil

2 tsp of honey

2 Tbs chopped cilantro

or sliced green onion

1 Tbs sesame seeds

salt and pepper to taste

Place the cucumbers, red onion, and bell pepper in a large bowl.

In a small bowl, whisk together the soy sauce, the rice vinegar, sesame oil, honey, and the sesame seeds.  Taste and add salt and pepper if desired.

Pour the dressing over the vegetables and toss to coat.  Serve immediately or store in the refrigerator for up to 8 hours.

Just A Little Peach Pie

We bought these peaches in the summer of last year out of the back of a big semi in our church parking lot from Georgia,  A good friend of mine, Sheree, sliced them up and froze them for me.

Ready for the oven.

Right out of the oven.

 I baked it with a liner in my small iron skillet.  I cheated and used boxed crust just because I had some in the fridge.  I found a recipe on Pinterest that looked fairly simple and ran with it.  I liked it but I must have been the only one because I ate the whole thing by myself over about a two week period.