A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 4 tablespoons olive oil 1 yellow onion, halved and sliced 1 teaspoon smoked paprika ½ teaspoon garlic powder 1 teaspoon seasoned salt ½ teaspoon freshly ground black

Madison County Championship Rodeo

Yield: 6 servings. 4 tablespoons olive oil 1 yellow onion, halved and sliced 1 teaspoon smoked paprika ½ teaspoon garlic powder 1 teaspoon seasoned salt ½ teaspoon freshly ground black

Rosemary and Goat Cheese Strata

Yield: 6 servings. 4 tablespoons olive oil 1 yellow onion, halved and sliced 1 teaspoon smoked paprika ½ teaspoon garlic powder 1 teaspoon seasoned salt ½ teaspoon freshly ground black

Crispy Home Fries with Sweet & Spicy Ketchup

Yield: 6 servings.

4 tablespoons olive oil
1 yellow onion, halved and sliced
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon seasoned salt
½ teaspoon freshly ground black pepper
4 medium russet potatoes, peeled and cut into 1-inch cubes

Preheat oven to 425°. Line a large baking sheet with parchment paper and grease with cooking spray.

Coat the bottom of a heavy-duty sauté pan with 2 tablespoons of olive oil on medium-high heat. Add sliced onion. Cook over low heat for 30 minutes, stirring frequently.

In a large mixing bowl, stir together paprika, garlic powder, salt, and pepper. Add potatoes to the seasoning mixture, tossing until evenly coated. Pour the remaining 2 tablespoons of olive oil over the potatoes and toss to coat.

Spread the potatoes on the prepared baking sheet in a single layer and bake until golden brown, about 25 to 30 minutes. In a large bowl, combine home fries with onions and serve.

Sweet & Spicy Ketchup

Yield: 1 cup.

1 cup ketchup
1 teaspoon apple cider vinegar
½ teaspoon chili powder
1 teaspoon sugar
1 teaspoon Sriracha or hot sauce
1 teaspoon soy sauce

In a small mixing bowl, combine all ingredients. Refrigerate until ready to serve.

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This story was published on Jan 31, 2022

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.