Baby Rosemary Potatoes
2 lbs. small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked, remove skin
2 - 3 Tbs. extra-virgin olive oil, enough to coat potatoes
2 Tbs. fresh rosemary leaves, chopped
Salt and freshly ground black pepper
Preheat oven to 450 degrees F.
Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
Place potatoes on center rack of oven and roast 20 minutes, until just tender.
Best Baked Beans
2 (32-oz) cans baked beans
6 slices of bacon, thickly sliced and chopped into 1/2-inch squares
1/2 cup ketchup
1/3 cup brown sugar
2 Tbsp hot sauce
2 Tbsp honey
In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat, about 4 minutes until the bacon just starts to be crispy. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce to a simmer for 25 to 30 minutes. Even better if made a day ahead.
Cheesy Spinach
3 lbs. fresh spinach, cooked
¼ tsp. hot pepper sauce
½ tsp. salt
4 Tbs. butter or margarine
1 3-oz. package cream cheese
2 Tbs. milk
2 hard-boiled eggs, sliced or 2/3 cup break crumbs
Mix cream cheese and milk together to soften. To hot, drained spinach, add hot sauce, butter, salt and cream cheese mixture. Stir until butter has melted and ingredients are blended. Place in a casserole and bake for 10 minutes at 375 degrees F. Garnish with egg slices or bread crumbs. Makes 6 servings.
