Salt & Vinegar roasted potatoes

If you love salt & vinegar chips like my family and 

I do then this is the recipe for you!

These were SO GOOD!

I originally found the recipe HERE.

Salt and Vinegar Broiled Fingerling Potatoes

Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness (I tried to go even thinner.  They get crisper that way)
2 cups white vinegar
Extra virgin olive oil
Kosher Salt
Pepper
Method
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until
fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.

2.  Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer.

3. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

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Zucchini boats YUM!

I made these last night and they were so delicious!

I did change the recipe just a bit from the original.

I omitted the curry and added a 1/4 cup of mozz.

cheese.  I used grated Parmesan on the top.

Here's the original recipe I got from Kayotic Kitchen.

Ingredients:
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder (I omitted)
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese (I used Parm. to top it and 1/4 mozz. mixed in with the veggies.)
pepper
Optional:2 slices bacon, cooked and crumbled

Directions:Preheat your oven to 400 (200C).
Give the zucchini a good scrub.
Slice them in half length-ways. You can trim the ends if you like.
Spoon out the guts.
Now give the zucchini pulp a good chop, also chop a small onion and
1/2 a tomato while you’re at it.
When the onions are almost done, add 1/4 tsp curry powder and cook
everything for an additional 30 seconds. No longer or the curry powder
will turn bitter. When they’re done, transfer them to a big bowl.
Cook, drain and chop bacon.
Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt,
1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp,
the tomato and crumble the bacon in as well.
Lightly butter a baking dish and put the zucchini boats in.
Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.
Put them in a preheated oven, give them about 20 minutes and then turn on the
grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf
parsley on top and you’re done.

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French onion & asparagus pasta

 This is a photo from the website I got the recipe on.

My photo is below.

You can click the photo to be taken to the website.

I thought this was a wonderful main dish.  It doesn't contain

any meat so it would also be a great side dish as well.

French Onion and Asparagus Pasta
1 stick butter
2 large onions, thinly sliced
2 cloves minced garlic
2 sprigs fresh thyme leaves
1 bay leaf
Salt and pepper
12-16 ounces penne pasta
1 pound asparagus spears, ends trimmed and sliced into thirds
2 tablespoons flour
1 can beef stock
1 packet onion soup mix
1/4 cup cream or half-and-half
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 cup seasoned breadcrumbs

1. Melt butter in a Dutch oven or large skillet. Add onions, garlic, thyme and bay leaf;
season with salt and pepper. Cover and cook over medium-low heat, stirring frequently,
until onions are softened and caramel in color, about 30 minutes.
2. Meanwhile, cook pasta according to directions on package in boiling salted water.
During the last 4 minutes of cooking, stir in asparagus spears. Drain pasta and asparagus;
set aside and keep warm.
3. When onions are caramelized, stir in flour until coated. Stir in beef stock, scraping
browned bits from the bottom of the pan, and onion soup mix. Heat to boiling, then
reduce heat to low and simmer 10 minutes. Stir in heavy cream. Add onions and sauce
to the reserved pasta and asparagus.

4. Spread the pasta in an oven-safe dish. Sprinkle with mozzarella cheese.

5. Combine olive oil and breadcrumbs; sprinkle evenly over cheese.

6. Broil until the breadcrumbs being to brown and the cheese is melted.

I always have so much fun trying new recipes.

Next to card making it's my favorite hobby.

The great thing is that this is a hobby my whole

family can enjoy!  They love trying new meals and

every once in a while they hop in the kitchen with me.

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