Skillet Red Potatoes

Right after I had made recipes with herbs de Provence, my sister had mailed me some. She thought it would be something I would like. Since I have a nice quantity of herbs de Provence, I decided to try it on some potatoes. Also, I had some left over Gruyere so I sprinkled some on top. Now, Gruyere isn't cheap so I want to ensure I use it up. It was a nice addition to this dish. I had planned on making some mashed potatoes but elected a change. We have mashed potatoes almost every week. My daughter loves them. She would pick either mashed potatoes or rice for every meal (or cupcakes). I am glad I made something different. The kids really liked this dish. This dish would be easy to change the herbs or cheese. It is an easy dish to make.

Skillet Red Potatoes

2 Tbsp olive oil
2 Tbsp butter
12 small red potatoes, cut in quarters
1 Tbsp herbs de Provence
1 tsp salt
1/2 tsp black pepper
1/4 cup Gruyere cheese, shredded

Directions:

1. In a large skillet, heat the olive oil over medium heat. 
2. Add the butter and allow to melt.
3. Add the red potatoes. 
4. Season the potatoes with the herbs, salt, and pepper.
5. Cover and allow to cook for 10 minutes. Stir occasionally.
6. Uncover and allow to cook for another 8 minutes or until done.
7. Season to taste and sprinkle with cheese.

Recipe by Jen of Sweet Morris.

Two years ago..............................I made Chocolate Chip Bars.
Three years ago............................I made Nuevo Texas Waldrof Salad.

Did you already know.............................
-Potatoes were first cultivated by the Incas. 
-Around 1537, Europeans discovered potatoes when the Spanish conquered Peru.
-In Washington D.C., there is a potato museum.

Provence Chicken

When I see our oldest son, we normally talk about different foods we have made. Recently, he told me about his favorite dish. I knew I had to try it especially since it has asparagus in it. Asparagus has been popular in my household since my husband finally tried it. Yes, we wore him down enough to give in to our peer pressure. Hey, it was for a good cause-he should be eating his vegetables. If my children eat their vegetables, then my husband can too.This recipe is seasoned with herb de Provence. It has shallots, asparagus, tomatoes, and topped with Gruyere cheese. I liked it. Good choice, son, good choice.

Provence Chicken
2 tsp olive oil
4 chicken breast
1 Tbsp herbs de Provence
2 Tbsp shallots, chopped fine
10 sweet cherry tomatoes, quartered
10 asparagus, chopped
salt and pepper
4 slices Gruyere cheese

Directions: 

1. Preheat oven to broil. 
2. In a large skillet, heat the oil over medium heat.
3. Add the chicken to the pan.
4. Sprinkle the herbs over the chicken and allow the chicken to brown. 
5. Turn the chicken and season other side with a little herbs. 
6. Remove the chicken onto a plate. Set aside.
7. Add the shallots, tomatoes, and asparagus. 
8. Sprinkle a little herbs on top of the vegetables. 
9. Saute the vegetables for 5 minutes.
10. Add the chicken back to the pan.
11. Season with salt and pepper to taste. 
12. Allow to cook until the chicken is thoroughly cooked and the asparagus is tender.
13. Transfer the chicken to an oven proof pan. 
14. Top with the vegetables. 
15. Cover with a slice of cheese on top.
16. Place in broiler and cook until the cheese is melted.
17. Allow to rest for 10 minutes before serving.

Recipe aspired by my son.

One year ago..........................................I made Steak Sandwiches.
Three years ago.....................................I made Oatmeal Crisps.

Did you already know.......................
-To grow asparagus from seeds, it will take three years to harvest.
- An asparagus crop can be harvested for 15 years.
-White asparagus is grown underground so the lack of sun will prevent the vegetable from turning green.

Almost herbs de Provence

Since I have so many spices in my kitchen, I like to make up my own blends rather than buy them. I make my own poultry seasoning and taco seasoning. Well, now I have added another blend. I will admit I had to buy some more rosemary since I was out. I didn't realize how often I use it but it seems like I go through a lot of it. Also, I had to leave out savory since I had never bought it and couldn't find it. Last year, I had some in my farm share but didn't think to dry it. Since I had so many other herbs, I decided not to go hunting all over town for savory. Why am I showing you this blend? My next posting will probably not surprise you if this blend shows up in it.

Almost Herbs de Provence
2 Tbsp dried rosemary
2 Tbsp dried thyme
2 Tbsp dried oregano
2 Tbsp dried basil
2 Tbsp dried marjoram
1 Tbsp dried fennel seed

Directions:

1. In a zip lock bag, add all the ingredients. 
2. Shake well until combined. 
3. Store in an air tight container.

Recipe adapted from Emeril.

One year ago.................................I made Bunny Cupcakes.
Two years ago...............................I made Fried Cheese Sticks.
Three years ago............................I made Breakfast Bruschetta.

Did you already know......................
-Herbs de Provence are herbs reminiscent of Southern France.
-Different brands have different mixtures of herbs but traditional summer savory is included. 
-The addition of lavender is not a traditional ingredient.