I can't believe it's taken me so long to get this post up. Well I guess I can. As my doctor put it so well the other day... I'm not "depressed" I'm "sur-chargé" (ie. I've got a little bit too much on my plate these days... gee... no... ya think?).
I have many excuses... but all I can say is I'm very glad this blog of mine isn't paid gig because I would have lost my job by now (so much for 52 weeks straight of new recipes and getting posts up at leat twice a week!)
My dear readers, I feel like you've missed so much these last couple of weeks - cute moments with the girls, our may long weekend camping experience, my 40-day fast (maybe that has somethign to do with a.o.k. gourmet taking a back seat) and more...
Trust me, although I'm up to my eyeballs (or past there by now) in fundraising activites, fitting in summer vacation plans and the regular day to day life of being a working (part-time) mom... I've still got so much that I want to share and I'm still cooking... and I'm planning an a.o.k. "trial" gourmet come back... soon. Like maybe in September - once we get past the crazy month of August that's just around the corner.
At least we start with a mini-vacation in beautiful Tremblant. ...So you know, I'm planning a nice long solitary hike sometime during those 4 days - to officially begin the proces of breaking in my super cool hiking boots (!) and to get away from it all (myself included - I hope)
With that said... let's move on to the food.
I love potatoes and I love garlic, so when I spotted this recipe for Roasted Smashe Greek Potatoes on the back of the 3lb bag of red potatoes a few weeks ago, I knew I wanted to try it. The recipe calls for an entire head of garlic (I re-read it 3 times and then checked it in french to be sure that I wasn't confused) and I absolutly loved the bites of feta which were mixed in at the very end.
The recipe is below - along with the other "components" of our meal (shared with B's parents). A very yummy meal in my opinion and Layla at an ENTIRE pork chop!
2 lbs red mini potatoes
1 head garlic, peeled (yes. 1 entire head)
4 sprigs fresh oregano
2 tbsp extra virgin olive oil
1/2 cup crumbled feta cheese
1 tbsp fresh lemon juice
- In a roasting pan - Toss raw potatoes together with peeled garlic cloves, 1/2 of the oregano, olive oil, salt and pepper.
- Roast in a 400 degree oven until tender (approx 40 minutes)
- Transfer to serving dish and lightly mash potatoes.
- Stir in feta cheese, remaining oregano and lemon juice.
Apple/Maple BBQ Chops (and my very first original BBQ sauce recipe)
6 pork chops (at least 1/2 inch thick)
Andrea's "random" bbq sauce
1/4 cup ketcup
2 tbsp brown sugar
2 tbsp apple sauce
1 tbsp maple syrup
1 tbsp worchestershire sauce
salt & pepper to taste