I think that we are all finally back to normal after dealing with a strong case of the stomach flu. Everyone seems to have their appetites back, too.
My son is getting to be quite the helper in the kitchen. I don't mind the help at all. He's even learning to clean up the messes that he makes when he's cooking. ;)
Tonight's dinner, Greek Souvlaki, has become a family favorite. I wanted some form of potatoes to go with the pork so I came up with an easy roasted potato dish with Greek seasonings. This dish turned out lightly seasoned by using the amounts in the recipe below. If you are looking for a stronger taste, double the seasonings but not the lemon juice. IMO, you need the sugar to cut the tartness of the lemon juice. The potatoes were crispy on the outside and soft on the inside -very tasty. My "potato-hating" children complained quite a bit before trying the potatoes but in the end they actually said that it wasn't so bad after all.
10 red potatoes, cubed into medium-sized pieces
1/3 C. olive oil
1/4 C. lemon juice
2 tsp. sugar
1 TBSP no salt Greek seasoning
1TBSP no salt lemon pepper seasoning
1 tsp salt (can add more to taste)
1 tsp oregano
Lightly spray the bottom of a large baking dish with cooking spray. Cover the bottom of the baking dish with parchment paper.
Wash & cube potatoes and set aside.
In a large bowl, whisk together all of the remaining ingredients. Dump the potatoes into the olive oil mixture and toss to coat.
Pour the potatoes into the baking dish and cover with foil.
Bake at 350* for 30 - 4o minutes. Remove foil and stir potatoes. Bake at 400* for another 30 - 4o minutes or until desired crispiness.
I served corn on the cob to round out the meal. :)