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Roasted Potatoes with Tomatoes and Rosemary

Ingredients: 6 Potatoes, pref. long narrow 6 Ripe plum tomatoes, sliced 1 Olive oil 1 Tablespoon(s) Minced fresh rosemary, dry 1 Minced chives 1 Salt and pepper Directions: Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge.
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SOURCE: Southern Living Magazine, March Chicken stew with tomatoes and white beans Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and saut until Mexican corn and potatoes * Use either 1 or 2 of the chiles that have been seeded and chopped. To your own taste. Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, st Greek potatoes Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan. Add water. Bake uncovered for 1 1/2 hours at 475F. Stir every 20 minutes. Add more water if necessary. Allow the potatoes to evaporate the water during the last 20 Roasted corn and shrimp salad Get your grill warm or preheat your oven to 450 degrees. In a non-stick pan with a little oil cook the shrimp until pink and firm. Remove the shrimp from the pan to a plate covered with paper towels and let them rest until cool. Cut each shrimp into bi Stuffed cherry tomatoes cut the tops off the tomatoes with a serrated knife. cut the inside tendons with a small knife and scoop out the pulp with a small spoon. drain upside down on papper towell. drop a small clam, oyster or mussel into each tomato. garnish with a drop of may "rotel" mashed potatoes Mix potatoes, Rotel and sour cream in a large bowl. Spoon into a 2-quart baking dish. Bake 25 minutes at 350. Sprinkle with cheese. Bake an additional 5 minutes or til cheese melts. Spicy jacket potatoes Preheat the oven to 400F degrees. Scrub the potatoes and pat them dry with absorbent paper towels. Prick the potatoes all over wit a fork, brush with oil and season with salt and pepper. Place the potatoes on a baking sheet and bake for 1 - 1 1/ White beans with sun-dried tomatoes In small bowl, soak tomatoes in enough warm water to cover until soft, about 1 hour. Drain, coarsely chop. In saucepan, heat oil over medium-high heat. Add onion and garlic, cook, stirring, until onion is soft and translucent, about 4 minutes. Add beans, Grilled vegetables with rosemary Instructions: Heat the grill. Baste the sliced veggies with the rosemary olive oil. Grill the veggies until they are just seared and tender, about 3- 5 minutes per side. When veggies are cooked brush with the balsamic/lemon sauce. Serve with rice. Sauce: Rosemary balsamic marinade Whisk together vinegar, oil, garlic and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover; refrigerate for lengt Roasted chicken breasts with cranberry port sauce To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact. It is a much more beautiful presentation and it keeps the chicken moist. Bones can be Potatoes nicoise 1. Preheat oven to 400F. Cut garlic in half lengthwise. With cut garlic, rub inside of 1 1/2 quart shallow baking dish; set aside. Peel potatoes; cut into 1/4 inch slices. Place in bowl of cold water and set aside. 2. Peel tomatoes (to make this Braised potatoes Preheat oven to 375F . Heat oil and butter over medium low heat in a large oven proof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season. Raise heat to medium high and cook un Broiled tomatoes Combine stuffing mix, butter, and cheese; mix well. Spread mustard over surface of tomatoes. Spoon stuffing mixture over mustard. Broil 4 inches from heat about 7 minutes or until topping is lightly browned. SOURCE: Southern Living Magazin Roasted aspragus (ew) Preheat oven to 450 F. Snap off the tough ends of the asparagus and, if desired, peel the stalks. In a shallow roasting pan or baking sheet with sides, toss the asparagus with oil and season with salt and pepper. Spread the asparagus in a sing Scalloped potatoes* * Peel potatoes if desired. Saute garlic in melted margarine in a small saucepan until tender. Stir in cornstarch, salt and pepper. Add milk, stirring well. Cook over medium heat, stirring constantly, 2 minutes or until mixture is thi Orange-rosemary steaks Combine orange juice, vinegar, onion and rosemary. Place beef steaks in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 6 hours, turning occasionally. Remove steaks from marinade Cabbage and potatoes Cut the cabbage in half and soak in salted water for 15 minutes. Agitate and drain well. Shred the cabbage. Heat the bacon fat or butter in a large, heavy skillet and add the diced potatoes. Cook over medium heat until lightly browned. Add 2 Apple and sweet potatoes Place sweet potatoes in a saucepan and cover with water. Bring to a boil and cook 30 to 40 minutes or until tender. Remove from water, peel and mash. Add butter, apple juice, salt and pepper. Stir in apple, cloves and dash of nutmeg. Place in Whole roasted chicken Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast-side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. When chicken is fully browned, turn Oven-roasted carrots and parsnips with rosemary and honey Heat oven to 425 degrees. Halve parsnips and carrots lengthwise and cut into 3 x 1/4-inch strips. In large bowl, combine parsnips, carrots, onions, and 2 teaspoons of the rosemary. In small bowl, whisk together oil, salt and pepper. Drizzle over veget Romaine roasted corn In a mixing bowl, combine the butter, rosemary and marjoram; spread over corn. Wrap each ear in two or three romaine leaves. Place in a 13x9x2in. baking dish. Cover and bake at 450 for 30-35 minutes. Sprinkle corn with salt and pepper. Note: Can be ro