Jolene's Recipe Journal

I am a big fan of potatoes in all the forms, baked, fried, hashbrowns, tater tots, roasted, grilled, gnocchi. They are a constant presence on our table and I'm always looking for a new way to add them to the menu. I found the recipe for Herbed Garlic Potatoes on the Taste of Home website, and I picked up a bag of the Little Potato Co. Little Trios, which are baby red, purple and gold potatoes. They are great because you don't have to peel them.  For this recipe you just need to cut them in half, place them in a large pot and cover them with water.  Bring it to a boil, cover it and then simmer them for about 15 to 20 minutes. In a skillet, melt butter and then add garlic, chives, parsley and tarragon.  Fresh is preferred for all but I could only get fresh chives. The parsley was semi dried and the tarragon completely dried.  One of the things that drives me nuts is when a recipe title says the word garlic and then uses one clove. I'm Italian, I've never used one clove of

Though I'm a big vegetable lover I live with two people who have limited favorites, corn, green beans and carrots. I always have a few of the steam in bag variety in the freezer at all times. They're quick to make and easily dressed up with a compound butter or glaze. I was inspired to make this dish from a recipe I saw on the Taste of Home website, Cider Glazed Carrots.  I used two 12oz bags of steam in bag carrot coins and partially cooked them in the microwave before moving them to a skillet with some butter.  I had light brown sugar on hand but dark brown would work as well. Be sure to move the carrots around so that the sugar dissolves.  Process shot failure ...  Next you add cider and water to the pain, and bring it to a boil.  I used leftover  Vanilla Citrus Cider , which had orange juice, brown sugar and spices added to it.  Then lower the heat and cook the carrots, covered for about 10 minutes. Remove the lid, toss them gently around the pan until they're all nicel

We're pretty basic when it comes to side dishes but during the holidays I try and step it up a little bit. Usually I take something that we normally like and just elevate it a touch.  We do lots of bread and rolls so a step up would be these Easy Popovers. All you need is six ingredients, eggs, milk, butter, flour, salt and shortening. You definitely want to use whole milk and you want to let your eggs come to room temperature. I like to make the batter in a 4 cup Pyrex because it makes pouring the batter out super easy.    First up, preheat the oven to 450.  You want it screaming hot when you pop the pan in. Then beat the eggs. I just use my silicon whisk but you could use a hand mixer. You could actually make the whole batter in the blender if you like, just be sure not to over process it. Next up, add the milk and the melted butter and whisk them well. Add the flour and salt and whisk together.  Small lumps are okay, you just don't want big clumps of unmixed dry ingredien