Roasted Potatoes

This is such a simple recipe, but oh so satisfying. Thanks to my friend Carla for teaching me how to make this - it's a keeper!

Potatoes, and butter, salt and pepper, and a little something else, just to season it a bit more. 

Taco seasoning - who knew? 

My kids have asked for this various times since first having it with friends last week. 

6-8 potatoes, scrubbed, skins on, chopped into 1.5 inch cubes

1/2 cup butter - melted OR Coconut Milk (WFPB)

2 Tablespoons Taco seasoning (Costco brand)   OR a blend of chili pepper, cumin, oregano, sea salt, onion powder, garlic powder, smoked paprika, cocoa powder, jalapeno pepper

Sea salt, Pepper to taste

Heat oven to 375*. 

Place potatoes in large bowl, and add butter OR coconut milk and toss to coat. 

Add spices, toss to coat, and place in glass 9 x 13 baking pan in a single layer (this will make one side crispylicious).

Bake for 45-50 minutes, uncovered, until soft. 

Pairs nicely with steak and chimichurri sauce (yes, because I can't get enough chimichurri!) :)

Lucia's Sour Cream Coffee Cake

Growing up, my best friend's family had 10 kids and their home was pretty busy.  However, when her mom made this cake, kids came running (including me) from all corners of the house. Moist, not too sweet, there's was never a wrong time of the day to enjoy this treat.

Lucia's Sour Cream Coffee Cake - tried and tested for years.
1 cup butter (or 1/2 cup butter, and 1/2 cup chia gel)
1 cup sugar
1 cup sour cream
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Cream butter and sugar together. Beat in eggs thoroughly. Stir together flour, baking soda and salt.  Add this mixture and sour cream to the egg mixture. Add vanilla.

Topping
1/2 cup granulated (white) sugar
1/3 cup brown sugar
1 tsp. cinnamon
1 cup pecans (or nuts of choice)
Put half the batter into a buttered 9x13 inch pan. Sprinkle with half of the topping mixture.
Add remaining batter, evenly on top and sprinkle with remaining topping mixture.
Bake at 350* for 30 minutes.

Chimichurri - I'm in love!

We had an amazing meal at a friend's house last week, where I was introduced to chimichurri sauce, and oh my heavens! It totally struck a chord with me. So much, that I replicated the exact same meal for our dinner the next night, and ate chimichurri with my next three meals as well. My mouth is watering again just thinking about it.

The great thing about this sauce, is that it is so versatile (and it keeps vampires away). It can be eaten on steak, grilled chicken, mixed into pasta, or that spaghetti sauce you were just whipping up, with eggs or potatoes, or on toast with eggs and avocados as pictured here.

1 bunch parsley - washed and minced
1 head of garlic (yep - a whole head, meaning all of the cloves) - finely minced, or processed through a garlic press
2-3 Tablespoons of fresh lemon or lime juice (key lime is my citrus juice of taste)
1/4-1/3 cup olive oil OR 2 teaspoons coconut milk, OR 1 tablespoon chia gel

Mix together in small bowl, and season with kosher or large grain salt, and black pepper (red pepper flakes may also be added for a little more zing, if the garlic isn't enough!)