Crispy & Savory Oven Roasted Potatoes

These potatoes are perfectly seasoned & crispy!

Ingredients:

2 1/4 to 2 1/2 pounds russet potatoes, peeled and rinsed

1 tablespoons white vinegar or white wine vinegar 

1 tablespoon coarse sea salt

1 tablespoon butter, melted

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teasppon chili powder

1/4 teaspoon dried basil leaves

1/8 teaspoon ground cumin

1/8 teaspoon black pepper

1/4 - 1/2 teaspoon pink Himalayan or fine sea salt

fresh chopped chives, optional garnish

Method:

Place the potatoes in a large cooking pot. Cover with cold water to 1 inch above the potatoes. Add the vinegar and salt. Bring to a boil over high heat. Reduce the heat to low or medium-low. Simmer for 10 minutes or just until the outsides of the potatoes begin to be tender. (The potatoes shouldn't be cooked all the way through.)

Adjust an oven rack to the upper position. Preheat oven to 500*. Line a rimmed baking sheet with aluminum foil and set aside. 

Carefully drain the water from the potatoes. Cut the potatoes into 2 inch chunks. Place the chunks in a large bowl. Drizzle the melted butter and olive oil over the potatoes and sprinkle with the spices. layer the seasoned potatoes evenly onto the prepared baking sheet. 

Place on the top rack in the oven and roast for 20 minutes or until the bottoms of the potatoes are golden and crispy. 

Remove from the oven and turn the potatoes over. Return to the oven and roast for an additional 15 minutes or until the other side becomes golden and crispy. If desired, garnish with chopped chives. Makes about 4 to 5 servings.

Notes:

This is my favorite way to cook potatoes ~ It is simple and flavorful ~ The potatoes are crispy on the outside and tender on the inside. ❤

To double this recipe, double all of the ingredients and use two baking sheets. Place one on the upper rack of the oven and one on the lower rack.

Crumbl Heath Toffee & Chocolate Cookies (Copycat Recipe)

These giant frosted dark chocolate cookies
with Heath toffee bits are impressive and
delicious! (And suprisingly, not oversweet)

Ingredients:

parchment paper

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

3 eggs

2 tablespoons light corn syrup

1 tablespoon pure vanilla extract

1 cup special dark cocoa powder*

1 tablespoon cornstarch

2 teaspoons baking soda

1/2 teaspoon fine pink Himalayan or sea salt

Frosting Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

3 cups powdered sugar

1/4 cup heavy whipping cream

2 teaspoons pure vanilla extract

large piping bag with round tip or Ziplloc bag with corner clipped

2 cups (approximately one 8 ounce bag) Heath toffee bits**

Method:

In a large bowl beat the butter and sugars, at medium speed, for 3 to 5 minutes or until light and fluffy. Add eggs one at a time, beating after each addition, just until the egg is mixed in. Mix in the corn syrup and vanilla.

In a separate bowl, sift together the flour, cocoa, cornstarch salt and baking soda. Gradually mix, at low speed, into the creamed ingredients until a dough forms. Cover and refrigerate for 30 minutes or longer.

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Use a 1/4 cup cookie scoop to measure a rounded mound of dough. Form into a ball. Place on a prepared baking sheet.

Lightly press to make a thick disc. Make certain the discs are 3 inches apart on the baking sheet.

Bake for 15 minutes or until the edges are set. Cool for 10 minutes on the baking pan. Transfer to a wire rack to finish coling completely.

In a large mixing bowl, beat together the butter, powdered sugar, cream and vanilla until the mixture is smooth. Add the frosting to a piping bag or large ziploc bag. Beginning in the center of the cooled cookie, pipe a tight spiral of frosting on top of each cookie. Sprinkle 1 1/2 tablespoons of toffee bits on top of the frosting. (Lightly press the toffee bits into the frosting to help them stick.) 

Refrigerate in a single layer for 15 to 20 minutes to set. Transfer to airtight storage cointainers with sheets of waxed paper between layers of cookies. Store in the refrigerator. Serve chilled or at room temperature. Makes 20 giant (4 inch diameter) cookies.

*Heshey Special Dark Cocoa was out of stock, so I used half of a "black" cocoa and half regular cocoa.

**I used packaged toffee bits, but chopped Heath toffee bars may be used instead.

Notes: Just one of these deluxe cookies individually wrapped makes a delightful gift! They are wonderful to serve for a special occasion ~ my nephew mentioned Crumbl Bakery cookies to me. A few months later, I surprised him with these cookies for his 25th birthday. He loved them and said that they were even better than Crumbl Bakery cookies! ❤

A happy birthday guy! 🎉

Lindsay & Sean's Perfect Guinness Corned Beef With Mustard Glaze (Family)

This truly is a Perfect Corned Beef Brisket ~
It's tender, lean, savory & tasty!

Ingredients:

1 corned beef brisket

3 - 4 bottles Guinness beer*

1/2 cup packed brown sugar

1/2 cup water

1/2 cup spicy brown mustard

Method:

Rinse the corned beef brisket and trim away visible fat. Place in a Dutch oven on top of the stove. Open the spice packet and sprinkle over the meat. Cover with Guinness. (I used 3 bottles plus enough water to cover.) Bring to a boil over medium heat. Reduce the heat to low and simmer for 4 hours.**  

Preheat oven to 325*. Line a baking dish with foil. Remove the brisket from the pot of Guinness and transfer the brisket to the lined pan.*** Add the brown sugar and water to a small saucepan over medium heat. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Stir in the mustard and cook for an additional 3 to 4 minutes. Spread the mixture over the brisket and bake for 30 minutes, basting every 10 minutes. Serve with steamed or air fried cabbage and potatoes.

*Sean uses Killian's Red Ale (when he can find it) instead of Guinness Stout. 🍀

**Crockpot Method: Instead of placing the brisket in a Dutch oven, place in a slow cooker. Add the Guinness and spices. Cook on low for 3 to 4 hours.

***Before baking, I removed additional fat from the middle of the brisket.

Notes: 

Lindsay and Sean's Glazed Corned Beef really is delicious and elevates this seasonal classic to gourmet status! ❤

I like to purchase a few corned beef briskets when they are on sale each year. (They can be frozen.) Then I can cook them later and use them for sanwiches and other recipes.

Here are links to a couple of delicious recipes that include corned beef:

Deluxe Reube Coleslaw:  

https://carriekitchencreations.blogspot.com/2019/03/keto-friendly-deluxe-reuben-coleslaw.html

Low Carb Corned Beef Reuben Casserole

https://carriekitchencreations.blogspot.com/2019/03/keto-friendly-corned-beef-reuben.html