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Category Archives: Potatoe

Chili Chicken and Potatoes

It has been quite a few months since I have blogged in any way about my food. Recently by the advice of some wise counselors, I was advised to not share recipes that were my own creation, but instead to save those in case I might like to publish them someday. Seeing as most of my cooking tends to be from my head or a derivation off of some recipe, this posed as a problem for my blog. 

Lately though, I have felt the itch to try new recipes and venture off in directions that are not “home base”. In doing so, I need to follow recipes since I am not yet comfortable with all of these spices or instinctively knowing which of these new flavor “colors” should go where. 

My husband and I have been frequenting more and more Indian restaurants as of late- and when these potatoes mentioned some fun spices- I got to thinking that this dish is “spicy” but more in the sense of an Indian “spicy” rather than a HOT spicy.

Chicken:

5-7 chicken drumsticks, bone in, skin removed

1 tablespoon chili powder

2 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon salt

2 garlic cloves, minced

1 teaspoon Cayenne Pepper (optional)

Place racks in middle and lower third of oven. Preheat oven to 375 degrees F. Place rack in roasting pan; spray with nonstick spray. Spray 9×13-inch baking dish with nonstick spray.

To make spice paste, stir together chili powder, paprika, oregano, cumin, 1/2 teaspoon of salt, and the garlic in a cup. Add enough water to form thick paste. Spread over the chicken.

Potatoes:

3 (10 ounce) baking potatoes, quartered lengthwise.

2 tablespoons of Italian seasoning

1 tsp of salt (or more to suit your taste)

Roast chicken on middle oven rack until instant-read thermometer inserted into drumsticks (not touching bone) registers 180 degrees F, about 1 hour.

Meanwhile, put potatoes in prepared baking dish; lightly spray with nonstick spray and sprinkle with remaining 1/2 teaspoon of salt and additional spices. After chicken has roasted 20 minutes, put potatoes on lower oven rack and roast, turning once or twice, until tender and lightly browned, about 40 minutes.

 
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Posted by on August 9, 2012 in Chicken, Main Dish, Meat, Potatoe

 

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Russet Potatoes and Winter Vegetables with Venison Steaks

Living in the Chicago area has awaked my interests to the world of food. Not just food I’m used to, but all foods from all nationalities and ethnicities. I love the diversity that is here! Now, I am interested in those “other” items in the store, whereas I probably hardly noticed them, and in many places they probably weren’t available. Before you assume I’ve gone and found some extremely *unheard of* vegetable, think again, you have heard of both of these, but I’ve never cooked with them until recently. Parsnips and Butternut Squash. I fell in love, head over heels, with Butternut squash in the last recipe I used it in. I eye it temptingly as I pass it by in the aisles.

Today when I was in the store, I passed by a whole aisle of root vegetables. The turnips looked great, so did the parsnips. I looked across the way and eyed some butternut squash that also looked very lovely. I will do something with the turnips another day, but I so enjoyed using the Parsnips and Butternut squash in this recipe.

I originally was going to use white onions in this dish, but lacked the right amount, and had enough purple onion, and realized how much more beautiful it would look with that instead. Tom loved this dish. He couldn’t quit raving about the quick little sauce I put together for it.

I was not expecting to like this dish as much as I did. I thought it would be good… but I wasn’t anticipating the explosion of flavors and the warm embrace of the butternut squash, potatoe, parsnip, and onion mixture. A beautiful combination I would recommend for the winter especially.

  • 6 or 7 large Russet potatoes
  • 4 large parsnips
  • 1 large butternut squash
  • 1 large purple onion
  • 6 venison steaks (can be subsituted with beef steaks)
  • parsley
  • Olive Oil
  • salt
  • pepper
  • Rosemary
  • Thyme
  • Oregano
  • Celery Stalk
  • Cayenne Pepper

Preheat over to 450 degrees F. Wash and chop Russet potatoes, leaving skin on. Peel and chop the butternut squash, onion,  and parsnips, making sure to leave in large chunks. Toss with a generous amount of olive oil, salt, pepper, rosemary, thyme, and oregano. Add more salt than seems necessary, as the vegetables and potatoes will all soak it up. Place into the oven for 20 minutes covered in foil, check for partial doneness. If at least half way cooked, uncover until cooked thoroughly. If not, recover and cook for 10 minutes more. Using a flat spatula, gently turn the mixture, letting each piece have a chance to brown and crisp slightly. When dish is cooked through, potatoes are soft, remove, add chopped parsley. Set aside.

Pat dry venison steaks or beef steaks. Pierce with a fork multiple times, and massage in your favorite spice for either meat. (I used “Chicago Steak” from Weber Grilling Options. I would recommend anything with a high pepper content to highlight the venison.) In a heated frying pan, sear venison steaks, watching carefully to not let meat overcook.

In food processor, add a handful of parsley, celery stalk, 1/3 cup of Olive Oil, 1/3 raw parsnip, sliced, Cayenne pepper and Italian seasoning. Blend, adding salt and pepper to taste. Use to accompany the meat. Enjoy!

 

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