Garlic Rosemary Roasted Baby Potatoes

1 1/2 lb fingerling or baby potatoes, washed (try to pick bite-sized potatoes)
2 1/2 TBS extra-virgin olive oil
2 1/2 TBS coarse-grain or Dijon mustard
2 1/2 TBS chopped fresh rosemary (no stem)
5 cloves of garlic, minced
black pepper
salt

In a large pot of salted, boiling water, boil potatoes for 10 minutes or until they are easily pierced with a fork. Preheat oven to 425

While potatoes are boiling, combine olive oil, mustard, rosemary, and garlic. When potatoes are done, drain and then toss with mustard mixture. Spread out on a foil lined sheet pan and sprinkle with salt and pepper. Bake at 425 for 10-15 minutes - until the skins are browning and sizzling. Be sure to scrape all the seasoning bits off the pan and pour over potatoes when serving.

(May prepare ahead up to the baking - refrigerate covered for up to 6 hours. When ready, preheat oven to 425 and bake.)

Avocado Edamame Tomato Salad

1 medium avocado
1 cup cherry or grape tomatoes
3/4 cup shelled edamame
1/4 cup finely diced red onion or shallot (I prefer shallots - they're more mild and I go easy on them)
1 TBS fresh lime juice

Dressing:
2 TBS fresh lime juice
1/4 tsp cumin
1/4 tsp Spike! seasoning (I had never heard of this before, but had no problem finding it in the spice aisle and it really is good.)
1/4 tsp salt
1 1/2 TBS extra virgin olive oil

Dice avocado into bite size pieces and immediately toss with 1 TBS lime juice. Halve or quarter cherry tomatoes into bite size pieces. If using frozen edamame, thaw. Finely dice onion or shallot. Combine all ingredients.

For the dressing: combine lime juice and seasonings and then slowly whisk in the olive oil. pour over salad and gently toss. Serve immediately.

Pork Tenderloin with Chimichurri

2-3 lb pork tenderloin (2 small-med pork loins)
1 1/2 cup chopped parsley
1 1/2 cup chopped cilantro
1/2 cup loosely packed oregano leaves (fresh is best, but if you don't have access to fresh oregano, you could use 1 TBS plus 1 tsp of dried oregano leaves)
2 TBS fresh lime juice
1 TBS red wine vinegar
3 TBS chopped garlic (6-7 cloves)
1/2 tsp red pepper flakes
1 tsp salt
1/4 tsp black pepper
1/2 cup extra virgin olive oil

Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt and pepper in a food processor. Pulse several times until finely chopped.

Transfer to a bowl and add the red pepper flakes. Stir in extra virgin olive oil by hand. Don't put the olive oil in the food processor because you run the risk of turning the entire sauce bitter.

Put about 1/2 - 3/4 cup chimichurri and place in a ziploc bag with the pork. Cover the remaining chimichurri and set both aside for about an hour.

When ready to cook, preheat grill. Remove tenderloins from bag and let excess marinade drip off. Place on grill and cook for about 5-8 minutes before flipping to the other side. You want the internal temperature to be about 160, so check with the thermometer and take it off the grill when it reaches 155-158 since it will continue to cook a bit as it sits. Remove from the grill and let stand 5 before cutting. Slice and serve with remaining chimichurri drizzled on top.

Taken from Our Best Bites

Caramelized Onion and Goat Cheese Tarts

2 TBS extra-virgin olive oil

1 TBS butter

1 1/2 cups chopped onions

1 TBS sugar

salt

4 oz goat cheese, room temperature

1 large egg

2 TBS heavy cream

1 tsp freshly chopped thyme leaves

1 (14 oz) box refrigerated pie crust

mini muffin tin

In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10-15 minutes. Remove the onions from the heat and set aside to cool.

Preheat oven to 375.

In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.

Lay the pie crusts out flat on a clean surface and with a 2 1/2 inch round cutter, cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15-20 minutes. Let the tarts cool slightly and then remove them from the muffin tin and serve.

Makes 12 tarts.

Bangers and Mash

2 pounds potatoes

8 links Italian sausage

1 TBS oil

1 large onion

2 TBS flour

4 cups chicken stock

4 TBS cream

2 TBS butter

2 TBS creme fraiche (to make: 1 cup whipping cream, 2 TBS buttermilk. Combine in a glass container. Cover and let stand at room temperature from 8-24 hours or until very thick. Stir well. Refrigerate up to 10 days.)

2 TBS grainy mustard, plus more for dipping

salt and pepper

Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 TBS oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 TBS flour, cook for 1 minute. Add the chicken stock and return the sausages to the pan, cooking it through for about 15-20 minutes.

Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season salt and pepper.

Serve potatoes, sausages, and gravy. May serve with a side of grainy mustard for dipping.

Serves 4

Double Dark Chocolate Pomegranate Cookies

Double Dark Chocolate Pomegranate Cookies
Makes 2-3 dozen
bake at 350 for 9-10 minutes

1/2 Cup (1 stick) Butter--don't use margarine
1/2 Cup Vegetable Shortening--you can substitute more butter or Coconut Shortening here but shortening gives cookies a flaky crisp

*I thought the cookies were too flaky with the shortening. I prefer 1 cup butter instead of 1/2 cup butter and 1/2 cup shortening.

3/4 cups White Sugar
3/4 cups Brown Sugar
2 eggs
1 tsp Vanilla

2 cups Flour
3/4 cup Cocoa Powder
1 tsp Baking Soda
3/4 tsp Salt

2 to 2 1/2 cups choc chips--appx 1 bag of chips. (I prefer mixing 1/2 bag of semi-sweet and 1/2 bag of milk chips)
1 cup pomegranate arils (those red seeds. 1 Pomegranate is more than enough)

In a Kitchenaid mixer (or in a bowl with a handmixer) cream together the butter, shortening, 2 sugars, vanilla, and eggs. Beat the mixture on medium-high for a full 3 minutes--this is important. During that time you'll watch the chemistry of the ingredients change into a very creamy mixture.

In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix till everything is incorporated.

Then comes my favorite part...
Add the pomegranate arils and chocolate chips. In my opinion, more chips is better than less. So I add about 2 1/2 cups of chips (or 1 bag of chips). And I prefer using a mixture of semi-sweet and milk chips. Dump in the chips and arils and mix briefly to incorporate everything. A few seeds may burst while mixing but that's fine.

Scoop the dough into 15 small balls on an ungreased cookie sheet and bake at 350 for 9-10 minutes (10 mins was perfect in my oven). And you have tasty rich cookies!

*I have a hard time telling when these cookies are done. Don't over cook!! But it took closer to 12 minutes in my oven.

Creamy Chocolate Fudge

Creamy Chocolate Fudge
Recipe adapted by Our Best Bites from Kathy Jacobs

1 12-oz. can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows
1 12-oz. bag milk chocolate chips
1/2 c. semi-sweet chocolate chips
2 sticks butter
1 teaspoon vanilla

In a large heavy saucepan, combine the milk, sugar, and marshmallows and insert a candy thermometer into the mixture. Cook over medium heat, stirring frequently (constantly at the end) until the temperature reaches 240 degrees.

While the marshmallow mixture is cooking, line a 9×13″ pan with foil and spray it with non-stick cooking spray and set it aside.

After you spray the pan, combine the butter, chocolate chips, and vanilla in a large glass or metal bowl (or the bowl of your stand mixer). When the marshmallow mixture is cooked, pour it over the chocolate chip mixture. Beat the mixture with a hand-held electric mixer, your stand mixer, or a hand-held whisk on low speed until the mixture is well-combined, smooth, and just starting to lose its sheen. Pour it into the prepared pan. Chill completely in the refrigerator before cutting into 1″ squares.

Optional Mix-Ins, Toppings, and Changes:

-Use peppermint marshmallows and top with chopped Andes mints for peppermint fudge

-Use 1/2 chocolate chips and 1/2 peanut butter chips (in 2 separate bowls) and then swirl the two mixtures together for peanut butter fudge.

-Add 1 1/2 cups chopped walnuts or pecans

-Top with chopped walnuts or pecans and marshmallows for rocky road fudge

Makes 117 1″ squares/5 pounds of fudge.