savory

Skillet Potatoes and Onions

If you live in the South, you’re probably harvesting potatoes and onions right about now. Okay, you probably have harvested your potatoes, but apparently I missed a few on the first go round of my harvest session. And the second.

Well, to be fair, my son was part of this process so it’s anyone’s guess how these babies were missed. But here they are, gorgeous and sumptuous as ever.

Potatoes and onions are good friends when it comes to cooking. These two root veggies blend well together morning, noon and night. I prefer mine layered with cheese–as does my family–so I decided to combine them for a side dish at dinnertime. I also prefer cast iron when skillet-cooking in the oven. Adds to flavor, I think. And the dish is definitely a crowd-pleaser. The applause you’ll receive when you pull the skillet out of the oven is wonderful. And well-deserved.

Skillet Potatoes and Onions

2 1/4 lb. potatoes, sliced

2 onions, chopped

2 cloves garlic

1/4 cup butter

1/4 tsp. paprika

8 oz. shredded cheddar

salt and pepper to taste

2 TBSP bacon bits, optional

Preheat the oven to 400°F.

Melt butter in a 9″ cast iron skillet and sauté onions until translucent, about 4-5 minutes.  Add garlic and sauté 1 minute longer. Sprinkle with paprika and remove from heat.

Remove onions to a plate and wipe down skillet. Brush bottom and sides of skillet with shortening or butter. Arrange enough potato slices to cover bottom of skillet, overlapping slices. More

Fall Favorites From the Kitchen

Fall is my favorite time of year and translates to comfort food in my household. In addition to pumpkin spiced coffee and cupcakes, here are some of my favorites.

Cabbage and Potato Bake

potatoes and cabbage steaming hot out of the oven

Decadent Maple Granola

fall pumpkin granola

French Onion Soup

French Onion soup

More

Decadent Pumpkin Granola

This time of year, I love everything pumpkin–coffee, cupcakes, bread, bagels, and now, granola. Yep, granola. Healthy granola, too! Sort of. Everything but the maple syrup, anyway. And really, can’t a girl splurge during the holidays? (My holiday season officially begins when the pumpkin-fall menus enter the scene.)

fall pumpkin granola

I would have to answer, yes, I believe so. This granola is so delicious, you’ll want to eat it with ice cream, yogurt, or straight out of the pan. And while it’s high in fat, it’s mostly healthy fat, I can rationalize it as healthy, because pumpkin and flax seeds are so good for you. Really good.

So how do you make decadent pumpkin granola? That’s also easy. Simply mix oats and seeds, add some of what I call “granola glue” — the stuff that makes granola clumps — and bake.

Decadent Pumpkin Granola

pumpkin granola2 cups rolled oats

1/2 cup pumpkin seed, natural, not salted or roasted

1/4 cup ground flax seed

1/2 cup maple syrup

1/4 cup melted butter

1 tsp orange zest

1/2 tsp vanilla extract

1 tsp cinnamon

1/2 cup raisins

Preheat the oven to 300°F. In a large bowl, combine rolled oats, pumpkin and flax seed. Mix well. For the granola glue, mix together maple syrup, melted butter, orange zest and vanilla extract. Whisk well and pour over oat and seed mixture. Mix all ingredients until well blended. Note: this might be easier done with your hands. If you like the orange zest, go ahead and add some more. It’s a nice compliment to the maple syrup. More

Comfort Food From the Garden

With the recent cold dips in temperature, I’m reminded of what comfort food is all about. Easy, especially when you have a husband who constantly reminds you. “I don’t eat fish when it’s cold outside. Fish is a summer food.”

Hmph. Has the man never tasted a wonderfully warm and succulent bourbon-glazed salmon? I mean, seriously. That’s what I call some comforting food. But I’m not the only one sitting at the dinner table so one must take others into consideration. In light of this fact, I’ve managed to whip up some wonderfully comforting foods that will please even those from the north (who expect their bellies to react to changing temperatures).

French Onion soup

First on the list is Savory French Onion Soup. This is one of my all time favorites and with the recent addition of sweet onions to my garden, a must-eat on the fall grocery list. It’s easy to make though it tends to take a bit of time. And what good soup doesn’t? My daughter is a HUGE fan of this soup and she’s pretty fussy. (Gets it from her momma.) Worth a try for your family.

While we’re on the topic of onions, how about Onions Au Gratin? This one is a spinoff of the French Onion Soup and worth every ounce of effort.

 onion gratin

Last post I mentioned Baked Sweet Onions but have you ever thought to combine them with cabbage? Sautéed Cabbage and Onions is a real treat, one my husband particularly enjoys.

comfort in cabbage and onions

For a tropical flair on comfort, how about Chicken and Yellow Rice with Black Beans?

chicken and yellow rice

It’s not at all difficult to prepare and the taste is out of this world. Talk about filling with comfort, this is one meal I will stuff myself to the seams and enjoy every minute. But then again, I’m from Miami and LOVE all things Spanish. Ever heard of Ottmar Liebert? Great flamenco guitarist.

And to top it off with a sweet, comforting dessert, try these Butterscotch Cookies. Found this recipe while perusing some of my cooking magazines and had to share.

butterscotch-cookies

The butterscotch flavor screams fall and comfort and the soft melt-in-your mouth goodness backs it up. But watch yourself–not only do these taste divine but your belly will fall madly in love and you might find yourself overstuffing!

Now what are you waiting for? Make those promises of comfort to YOUR family and get to the supermarket! You’ll be drifting on a cloud of accolades come bedtime.