Searching the fridge supper surprise

It’s not all Beef Wellington and succulent side dishes around here. Most of the time I forget about supper until the critical hour is upon us. Then I circle the pantry like a lunatic, trying to assemble some sort of meal that will please the diverse flavor palates at my table.

Sometimes I win. Sometimes I lose. You’d think I would learn my lesson.

Last night at 5:20 p.m. I went into panic mode. Not only had I not prepared supper for cranky children and the man who would be arriving home in 20 minutes, I still hadn’t been to the grocery store since the fair sent life, laundry and my house down a treacherous rabbit hole. The laundry is almost done, by the way (there was an emergency pickle-canning session in the midst of my reformation acts).

So there I was, standing like a dunce in front of the bare pantry shelves. “Well, there’s always spaghetti,” I thought. Then I happened to catch sight of my potted rosemary. A-ha! Inspiration. I cut a few sprigs, some fresh parsley and about eight red potatoes. They were tossed in a skillet.

(Does a recipe with surprise in the name have a negative connotation?)

I’m calling this

Rosemary Potato Surprise

Saute 8-10 red potatoes in olive oil in a large, non-stick skillet
Add sea salt and cracked black pepper to taste
(# of potoates depends on their size and that of your hungry crew)

Finely chop several sprigs of fresh rosemary and parsley; add to potatoes.

While potatoes cook, dice an apple. It’s ok to leave the skins on (lots of fiber, you know). You can also take the time to remove them if you wish. It’s up to you.

And now for the next step …
I’d highly recommend when you plan to make this recipe, you try it with ground sausage — Jimmy Dean Hot Sausage would be very tasty as would sausage from your freezer. I, however, did not have sausage … I had these:

I was saving these for weekend grilling, but hey — desperate times and desperate measures!
Slice the brats into 1/2-inch rounds and add to another skillet. Toss in the diced apples and saute until these beddar cheddars start to sizzle.

Add the meat and apple mixture to the potato concoction. Toss together and dump and serve — or dump the whole mess onto a nice big serving platter, top with a sprig of rosemary and entice your family to believe they’re about to taste a gourmet meal.

 Enjoy!

 

Farmgirl’s Rosemary Potato Surprise

Saute 8-10 red potatoes in olive oil in a large, non-stick skillet
Add sea salt and cracked black pepper to taste
(# of potatoes depends on their size and that of your hungry crew)

Finely chop several sprigs of fresh rosemary and parsley; add to potatoes. Saute until tender.

Note: You could also add finely diced onion or shallots, mushrooms, or diced squash to the mix for more flavor!

In a separate skillet
Option 1: brown ground sausage and drain. Add diced apples and quickly saute.
Option 2: cook cheddar brats, sliced into rounds; add diced apples and saute until they sizzle.

When potatoes are tender, combine meat skillet items with potatoes and herbs. Turn onto a serving tray, top with a sprig of parsley or rosemary, and serve!

Now … what on earth will I make for dinner tonight?

 

Go exploring! You may enjoy these previous posts.

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