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Recipe: Spanish Chorizo with Smoked Paprika Potatoes

In continuing to document the most fun Christmas Eve meal I just had, I have to tell you about this dish!

Chorizo & Potato with smoked paprika

Chorizo & Potato with smoked paprika

Recap: no kids this year, no enduring family traditions, opening the door to the imaginative Spanish-style menu we developed.

I had been keeping an eye out for appropriate ingredients during the week before, and I spotted fresh chorizo at The Berry Farm while making a delivery. I’ll be darned if I can’t remember the brand, but I do recall that there were no gross ingredients, no nitrates or mentions of organ meats, and it was local. (I also picked up a package of huge, moist Medjool dates which got transformed into this recipe.) Read the rest of this entry


Recipe: Oven Roasted Rosemary Potatoes

To me, potatoes are almost a perfect recipe ingredient. They are inexpensive, easy to work with, a comfort food that appeals to almost everyone, and they readily take on the taste of whatever you add to them.

For this recipe, there is the short version and a longer one;  let’s start with the short:


2 lbs potatoes, scrubbed
2 T olive oil
2 tsps Rosemary’s Chicken spice blend by Your Spice of Life
1 tsp sea salt


Preheat the oven to 375 degrees.

If the potatoes have nice skins and are relatively blemish-free, leave the peel on. Otherwise, peel then then proceed.

Cut the potatoes into 3/4″ cubes.

Arrange the potatoes on a large baking sheet that has edges, making sure that all the pieces are touching the sheet.

Add the rest of the ingredients to them, and toss well to coat.

At this point, you can hold them on the baking sheet until ready to bake.

Bake for 30 minutes then start checking them for doneness. You want them to be fork-tender, and have some browning around the edges.

When ready, taste them for seasoning, and add more sea salt and/or Rosemary’s Chicken blend to your taste. Serve within a few minutes. Read the rest of this entry

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