Appetizers & Sides

Oven-Baked Rosemary Parmesan French Fries

using frozen, yes frozen fries, I put a new mouth-watering spin on a favorite
Filed Under > Appetizers & Sides

I’ve been meaning to share this recipe for about a year now, because that’s about how long I’ve been making this super easy spin on homemade french-fries.

Using a mix of frozen (yes frozen) sweet potato and regular fries I’ve combined olive oil, garlic, fresh Parmesan cheese and rosemary for a new take on an old classic.

I discovered this combo while vacationing last summer on 30A. We had this big, beautiful kitchen to cook in and had the urge to whip up burgers and all the sides. But without frying or wanting to take the time to cut up the potatoes and soak them I opted for high quality, organic frozen fries (I prefer this brand).

While the fries roast in the oven, per the bags directions, finely chop up a a few sprigs of rosemary and shred about a cup of fresh Parmesan cheese, then set to the side. Next, combine 4-5 cloves of diced garlic to about 1/2 cup – a cup of olive oil on the stovetop and cook until warm. You want to try not to cook olive oil on too high of a temp as that’s when possible carcinogenic toxins can occur.

Anyway, once the fries are done drizzle the garlic-olive oil concoction over the fries and top them immediately with freshly grated Parmesan & rosemary. The result, mouth-watering french fries that transported me to a seat at the bar of my very favorite gastro pub. Trust me, everyone was a fan. Not only of the taste, but also of how easy they were to make.

And while I’ve been loving these as an easy summer side to burgers, this would also be fun for a “fancy” steak night at home, or if you’re trying to be healthier pair them with a great summer salad. And if you’re hosting a party, think about rolling parchment into a funnel shape and filling it with fries. Literally the possibilities are endless. Enjoy! Truly, MKR

Photography: Rustic White Interiors

Rosemary Sea Salt Popcorn

A new twist on everyone's favorite snack!
Filed Under > Appetizers & Sides

Homemade Rosemary Sea Salt Popcorn

I’m not actually much of a popcorn person. Sure, if I go to the movies I’ll order a tub, but it’s more about the liquid gold butter that I’m able to pour on without abandon then the popcorn itself.  However, recently at a Waiting On Martha Home event, a local chef brought in a giant bowl of Rosemary Sea Salt Popcorn, and let’s just say I didn’t leave that bowls side all night.

In fact, I stalked the Chef because I just couldn’t get over how she said she made it. No butter, just high-quality olive oil, fresh rosemary and sea salt on the stovetop.  Stovetop I get, but no butter, I just couldn’t believe it.

But the next night I tried my hand at recreating rosemary sea salt popcorn at home, and while I didn’ t master the recipe until three batches later I now have it perfected and I’m not sure I’ll ever go back to regular ol’ butter popcorn again.

Here’s the key, you’ve got to let it sit overnight.  Very much like pasta and takeout Chinese food, this popcorn is better the next day when it’s completely absorbed all the raw olive oil, sea salt, and rosemary goodness. So while I know if you’re anything like me you’ll sneak a few handfuls straight out of the pot, you’ll be so much happier if you delay the gratification and save the majority of it for tomorrow.

And yes ten sprigs sound like a lot of rosemary, it’s not.  It’s just the perfect subtle hit that rosemary lovers will appreciate and those on the fence about rosemary probably won’t even be able to pinpoint as rosemary.  

Grab the recipe below (Bloglovin followers you’ll need to click into the post to see the recipe in its entirety), and try out a batch of this rosemary sea salt popcorn and enjoy! Truly, MKR

P.S. If you’re looking to try this recipe over an open flame how cute is this popcorn popper?!
 


 

Homemade Rosemary Sea Salt Popcorn
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 10 sprigs of fresh rosemary sprigs
  2. 1 cup organic popcorn seeds
  3. 1/4 cup avocado or canola oil (any oil that can handle high heat)
  4. 1/4 cup organic, high quality olive oil
  5. sea salt
Instructions
  1. In a large, tall pot add the canola oil, popcorn seeds, and 6 rosemary springs.
  2. Turn on the burner to high heat and place the lid on the pot.
  3. Once you hear the corn beginning to pop shake the pot a few times to make sure the bottom kernels don't burn. Once the popping begins to slow remove the pot from the heat and let it sit for 5 minutes.
  4. Then transfer to a very large mixing bowl, add additional 5 sprigs and drizzle with a high quality olive oil, and plenty of sea salt. Stir to well until completely mixed.
  5. Transfer mixture to 1 or 2 large ziploc bags and let sit overnight. It's so much better after resting overnight!
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Photography, Rustic White Interiors

Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries

An easy, one sheet, side dish sure to please everyone
Filed Under > Appetizers & Sides

Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries

One of my favorite, easier than easy, sides to make is sheet pan brussel sprouts.  The problem, they can get a bit boring.  So recently while looking at all of my holiday meal prep ingredients I thought lets just give this combo a whirl; brussel sprouts, butternut squash, pecans, and cranberries.  And to my delight and surprise it turned out amazing.  

The caramelized brussel sprouts pair perfectly with the sweet, cinnamon and tumeric butternut squash.  While the cranberries give it just that right amount of tart, and the pecans the crunch I’m always looking for.  Plus you still have my favorite aspect of sheet pan brussel sprouts at play; the easy clean up.  

Trust me when I say this will definitely be a crowd pleaser. So if you’re still in need for a holiday side, or just looking for a way to add a little more color to your weeknight meal, then this is the dish for you.  Let me know if you try it out! Truly, MKR
 


 

Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1-2 bags of brussel sprouts, halved
  2. 2 cups of pecans
  3. 4 cups of butternut squash, cubed
  4. 4 cups of cranberries
  5. 4 tabelspoons sugar
  6. 1/4 cup orange juice
  7. 1 tabelspoon cinnamon
  8. 1 teaspoon tumeric
  9. 1 teaspoon cayenne pepper
  10. 1 teaspoon salt
  11. olive oil
Instructions
  1. Preheat the oven to 400 degrees
  2. Line a large sheet pan with parchment paper or spray down with non stick spray.
  3. Add brussels and squash to the sheet pan, lightly cover with olive oil, then sprinkle tumeric, cayenne, salt, and cinnamon. Mix together so everything is well seasoned and covered. Place in oven and cook/roast for 15 minutes.
  4. While the veggies are roasting add cranberries, sugar and OJ to a pan on high heat. Cook until a few cranberries begin to burst, but before it turns into a sauce. Cover and remove from heat.
  5. After 15 minutes, remove sheet pan from the oven, add pecans and mix lightly again. Re season if needed.
  6. Roast an additional 15 minutes or until squash is softened and brussels have begun to brown and properly caramlize. Once cooked, remove from oven and add in cranberry mixture and serve.
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Photography, Rustic White

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