Happy Mother’s Day! We had a late breakfast of quiche Lorraine, salad with super simple salad dressing (in today’s variation we used minced fresh garlic, grainy mustard and apple cider vinegar with EVOO) and rosemary and sweet onion breakfast potatoes. I highly suggest making these breakfast potatoes pronto! To make, dice 4 russet potatoes (just scrub and wash, no need to peel) into small 1/2-inch dice. Toss with the leaves of three sprigs of rosemary (pull backwards off the stem). Halve a yellow, Texas 1015 or Maui sweet onion from top to bottom. Then slice the onion thin in half moons. Place everything in a bowl and toss with 4 tablespoons extra virgin olive oil. Spread out in a sheet pan and sprinkle the top evenly with seasoning salt (I like Redmond Real Salt Season Salt) and fresh cracked pepper. We probably used about a teaspoon of seasoning salt and 4-5 turns of fresh cracked pepper. Roast at 425 degrees for 45 minutes. Typically, I line sheet pans in parchment paper sheets but we didn’t have any. This cute pan cleaned up easily with a little Bar Keeper’s Friend, and when you roast without parchment I sometimes think your food crisps up even better. These would also be great with spatchcocked chicken for a weeknight dinner.
Creamy chicken taquitos are so good, and you can also use the filling to make enchiladas topped with verde sauce. I like to serve these with pico de gallo and kale guacamole. Serve a big chopped romaine salad with garbanzos, cherry tomatoes and jalapeño ranch or cilantro-lime vinaigrette on the side.
Tonight we’re having Greek lamb from a roast I’ve had in the freezer since Easter. Follow along on stories and I’ll show you how I stud the meat with slivers of garlic and crust the meat with a yummy rosemary crust. Roasted potatoes on the side (see Sunday!). I also love this Greek green bean side dish with potatoes, which would be a one-pan side.
I’m teaching a FREE live stream cooking class tonight, courtesy of Joan Bremner of Compass Real Estate in Houston. Check out the beautiful home in Houston where I’ll tape the class, and be sure to register for this free appetizer and cocktail class. We’ll make fresh strawberry frozé, healthy Texas caviar and blistered shishito peppers. Sheet pan buffalo chicken wings for the fam!
If you missed my onslaught of farm photos on Instagram, I need to catch you up on some life news. We purchased a farm property in Fayetteville, Texas, that I’ve been looking at online for a loooong time! It’s ten minutes from downtown Round Top, where there’s an amazing antique show twice a year, and where we hosted our last Farm Girls Supper Club dinner. It’s a precious farmhouse with a screened-in porch where I can teach weekend cooking classes and cooking retreats. Follow @kitchenette_farm for updates and information. If you’re not on my cooking class newsletter, be sure to enter your email at the bottom of my cooking class page. I’ll share class schedule and information there. All that to say, we’re headed to the farm!! And let’s be clear, I’m not talking farming in the traditional sense. There are a lot of long term plans to plant an extensive kitchen garden, potted herbs and fruit trees, but for now we’re in the research phase. And I want chickens! As soon as I’m able to welcome groups at the Kitchenette, we’ll have a full schedule of #fridaysatthefarm, so stay tuned. Dinner will be something easy on the grill, like tri tip with a side of okra and Instant Pot Baked Beans.