Wow another busy weekend and I’m beat. We unloaded 1 yard of sand to level out the yard Friday night and another Saturday morning. Then we had a bunch of friends over to smoke some meat and boil crawfish. Yummy!! Sunday I planted some flowers I bought and also a little pot of rosemary, basil and cilantro. Now if the summer heat doesn’t kill them I’ll be able to enjoy them. I love steak night! I tried a new experiment with potatoes and it turned out terrific. I scaled it back for the two of use so it doesn’t look like much in the picture but it worked with the amount of food we had. I can’t wait to whip up a batch of these for Easter.
I just realized I promised to start doing more giveaways, but I haven’t done any in March. Good news is I’ve teamed up with a great sponsor so be on the lookout soon because I’ll be doing a monthly giveaway for them that’ll get you ready for summer in no time. So for this month I’ve been going through all the cookbooks I have (I umm….I kinda sorta maybe have a slight addiction to cookbooks) so I’ve decided to clean out some that I’ve bought and never used and who better to give them to then my readers.
-Leave a comment telling me which book you would like and if you normally host Easter at your house or do you head over to someone else’s?
-For an extra entry become a Finding Inspiration In Food follower and be sure to leave a separate comment telling me you are.
Be sure to leave me an email to contact you if you don’t have a blog. Contest ends this Friday, April 2nd at midnight central time and I’ll pick 2 winners then. Good Luck!!
Maple-Glazed Potatoes
3 pounds fingerling potatoes
1/4 cup butter, melted
salt and pepper
3 tablespoons white balsamic vinegar
2 tablespoons maple syrup
3 cloves garlic, thinly sliced
1/4 cup chopped green onions
2 tablespoons chopped thyme or rosemary
splash of lemon juice
Preheat oven to 325 degrees F. Combine potatoes, butter, salt and pepper in a shallow baking dish. Roast uncovered for 45 minutes, tossing once or twice during roasting.
Stir together vinegar, syrup and garlic. Drizzle potatoes with mixture and toss with a spoon to coat. Continue to roast an additional 10 minutes or until potatoes are fork-tender and glazed.
To serve, sprinkle potatoes with green onions, herbs and splash of lemon juice.
