Roasted Red Potatoes

This was the perfect side dish to the Crockpot Roast Chicken last night! I improvised with what I had and it turned out great. I'm sure there are lots of versions floating around there but this is what I came up with.




Ingredients:

5-6 larger Red Potatoes (or the smaller ones too, I made enough for 2 plus leftovers)
1.5 T Minced Garlic or 2-3 cloves of garlic
2 T Rosemary
Kosher Salt
Ground Pepper
2 T Olive Oil

Directions:

I washed off the potatoes and cut into 6ths and 8ths because they were so big. If you have smaller ones quarter or halves are fine. I tossed them in a bowl with the oil and seasonings and mixed them all together to coat everything evenly. Lay them out on a baking sheet. Bake for 25-30 minutes at 450*-500* depending on your oven, flipping at least once. I actually cooked ours for 20 min at 450*, flipped, and then another 10 minutes at 500*. They were crispy and golden on the outside and perfectly cooked on the inside. Plus, the house smelled excellent while they were roasting away!

Enjoy!

Pasta Salad

So of course there are 16 million and 1 ways to make this and of course everyone thinks that theirs is the best so naturally- since I'm the one doing the posting- here is the best pasta salad recipe ever. I mean seriously- who is going to argue with chunks of pepperoni and cheese?!?!

1 box of Tri Color Rotini (you can use plain but then you wouldn't be any fun)
1 stick of pepperoni
- cut to chunks. (slices work but aren't as good IMO)
1 block of mild cheddar cheese
- cut to chunks. I want to TASTE the cheese!
1 bottle of Italian Dressing (I use the light stuff- honest I do!)
If you are feeling healthy you can add some diced tomato (Fresh Please, NO Seeds!)

Cook pasta according to directions
Strain and splash some cold water on them to cool them off,
Add the goods and mix it up
Put spoonful after spoonful on your plate and leave little to no room for anything else.

Enjoy! (with or without fork, spoon, stick, or spork)