chaos in the kitchen French Fries: The No-Guilt Version There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. Step 11: Flip and continue to bake for 5-10 minutes. And then, voila… Healthy French Fries *I usually do the same thing with sweet potatoes. Enjoy!
Smoky Chipotle Parmesan French Fries | cooking on the weekends I truly appreciate your visiting my site! If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post. You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce. This french fry recipe is so flavorful that you really don’t need to dip them in anything. Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3 -pounds Idaho Russet Potatoes Preheat the oven to 425 degrees F. Notes Exactly what are chipotle peppers in adobo sauce? Like avocados and french fries? é2012 Cooking On The Weekends/BlazingBright, Inc.
Garlic Butter Rolls › shutterbean For those of you who swoon over garlic twisty bread but can’t bring yourself to order whole pizza to make the delivery worthwhile, this one’s for you! They are scrumptious! Dip some in marinara or serve them with a salad and pasta! You could also eat them alone, directly from your kitchen counter. No one will know. Promise. To push them over the edge of deliciousness, I am going to tuck a little bit of Parmesan cheese in the middle of each roll before I form them into little dough balls next time! I used Trader Joe’s plain pizza dough for this batch! Start by mincing 4 cloves of garlic. While your dough is getting to room temp, get your muffin tin ready and put some oil in a little bowl. Cut the dough into 12 pieces. Put a pinch of garlic on top. Brush the tops with olive oil and place in the oven for 15-18 mins. Here’s what they look like after 17 minutes in my oven. Dip them in a bowl of melted butter and parsley. You have yourself a very delicious little garlic knot/roll. Makes 12
Nibbles & Feasts: Green Enchiladas stuffed with Shrimp &Veggies... A couple of weeks ago I promised you two more recipes that included Melissa’s Produce hatch chile. For this one, I wanted to make something very Mexican that included seafood. Well, here it is ladies and gentlemen, hatch chile recipe number two: Green enchiladas. But these aren’t any ordinary green enchiladas. Green Enchiladas stuffed with Shrimp and Veggies Salsa: 5 large tomatillos, washed and casings removed 6 large Hatch chiles, roasted, peeled and seeded 1 garlic clove, roughly choped 1/2 large onion Salt to taste. Filling: 1tbsp olive oil 3/4 lb. medium shrimp, raw and peeled 3 large gold Yukon Idaho Potatoes, washed and chopped in 1/2″ cubes 2 large Mexican squash, washed and chopped in 1/2″ cubes Garlic salt or salt to taste Garnish: 2 radishes, sliced in matchsticks 1/3 cup cotija cheese, crumbled Salsa: In a large pot, boil one quart of water and add tomatillos. In blender, add Hatch chile, tomatillos, garlic, onion, salt and 1/2 cup water. Plate your enchiladas. Makes: one dozen
Pepperoni Pizza Monkey Bread Recipe Kids can be frustratingly picky eaters. They can also have highly entertaining quirks. My niece used to ask for pepperoni pizza and then proceed to discard all of the pepperoni. But don’t you dare suggest that she order plain cheese pizza! She did not want plain cheese pizza. Un-Pepperoni Pizza. But when you wrap pepperoni pizza into a fun, savory, pull-apart style bread, it’s no longer “icky” pepperoni pizza. I’ve had these Pizza Bites bookmarked for ages, so when I finally found an excuse to make them, I wanted to take it in a slightly different direction: a savory monkey bread. A very light coating of garlicky butter-covered pepperoni pizza bites, piled into a bundt cake pan, makes for a very fun Pepperoni Pizza. Or Pepperoni Un-Pizza. You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. Ingredients Instructions Notes Yields: 48 pieces Adapted from Pizza Bites via Annie's Eats
Corn and Black Bean Quesadillas Flour tortillas filled with melted pepper jack cheese, corn, black beans, diced red onion and spices are destined to become an instant hit with your family. One reason I love these quesadillas so much is that there is little prep and I can have dinner on the table in under 30 minutes. I am always grateful for a quick, easy and incredibly delicious meal, especially on a busy weeknight! My family loves these quesadillas, in fact, we have them so often that I can’t believe that I haven’t posted this recipe before! For a delicious Mexican meal, serve with fresh salsa, guacamole and Mexican Rice. One Year Ago: French Quarter Beignets Corn and Black Bean Quesadillas Printer Friendly Version Ingredients: Directions: Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Yields: 2 folded 8-inch quesadillas Source: Cook Illustrated, March 2005 Leave a Comment
Parmesan Roasted Potatoes Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions Preheat your oven to 425 degrees.Place the cubed potatoes into a baking dish.
Brisket Quesadillas with Mango Barbecue Sauce Pan fried quesadillas filled with slow-cooked brisket, topped with mango barbecue, sliced brie and shredded Monterey Jack Cheese. When I saw this delicious recipe about two months ago over on Nikki’s blog I immediately bookmarked it. Seeing all of that delicious cheese oozing out of the homemade quesadillas, I was hooked! As I read through the recipe I saw intriguing ingredients-Dr. Pepper, brie and mango chutney…Hmmm…what an interesting combination! One Year Ago: Sweet Potato Pancakes Brisket Quesadillas with Mango Barbecue Sauce Printer Friendly Version For the Brisket:3 lb brisket1 tablespoon salt1 teaspoon ground black pepper1 tablespoon chili powder3 cloves garlic, minced16 ounces Dr. For the Barbecue Sauce: 1 1/2 tablespoons olive oil1 medium onion, chopped2 cloves garlic, chopped1/2 cup ketchup2 tablespoons lemon juice1 1/2 tablespoons Worcestershire sauce1 1/2 teaspoon Creole (spicy brown) mustardSalt to tastePepper to taste1/4 cup Mango Chutney For the Quesadillas: Directions: