Parmesan Roasted Potatoes There’s one very important fact I have not shared with you yet. You know what? I love potatoes. See? I told you it was important. Cause it was. Not only do I love potatoes but I also am a very avid potato recipes collector. I’ve already gathered many potato related recipes and I am definitely going to share many of them with you. I’ve discovered this gem of a recipe over at sweet Gaby’s blog, and I will forever be thankful for that moment. These potatoes have cheese, these potatoes have garlic, these potatoes are simply good… To prepare them, you need these simple ingredients. The preparation is very simple too. 1. 2. The sides of the potato cubes should be about 3/4 inch long (2 cm). And the cubes are definitely not going to be even, but don’t let that bother you. 3. 4. 5. 6. 7. 8. Serve with a little dusting of sea salt if desired. Oh, and most importantly – enjoy, dear friends. Love, Petra (This recipe serves 3-4 people. <A HREF="
Craving Curly Fries? Biggest Loser chef, Devin Alexander Shares Her Healthy, Easy Recipe As host of “Healthy Decadence with Devin Alexander” on FitTV and the bestselling author of numerous cookbooks including “The Biggest Loser” cookbook series, Devin Alexander is dedicated to making good food with a healthy twist. Her passion for the subject began 15 years ago, when she lost 55 pounds. Since then, she’s been able to keep the weight off by focusing on delicious (even decadent!) dishes that are high on flavor but easy on the waistline. Here, she shares her incredible secret for making curly fries that taste just like my kids favorite fast food fries (we’d eat at Arby’s twice a day if it was up to them!) When I was a kid, I would have eaten any food that was curly—curly fries, chocolate curls, curled carrots, even green onion curls and fusilli (spiral pasta). By junior high, I’d found Arby’s Curly Fries to satisfy my curl craving. Don’t have the time (or patience) to curl the fries?
Man-Approved Spicy Oven Fries I have always been a big fan of baked potatoes. So it is no surprise that when I came across this lovely recipe my destiny had been sealed. Not only did I end up with a good amount of delicious fries that made both me and my man very happy, but during making of this dish I learned a few useful tricks. One of them is how to cut neat french fries. That is a precious trick that I will definitely cherish and use again. And the next trick I learned is how to make sure that your fries keep their shape and do not break while baking. Would you like to know the details? Then you are invited to have a look at it all… This is what we need. Very basic stuff. If you do not have Italian seasoning on hand though, you can easily replace it with oregano and thyme. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. To make sure that your fries will keep their nice shape and will not break, move them around (using a spatula) every 5-7 minutes. And here they are in all their golden beauty. Enjoy, dear friends!
Oven Fried Chicken This recipe takes more effort to write than it does to make. So, so simple, it is also pretty inexpensive, versatile and relatively diet friendly. Oh yeah – it tastes reeeeeeally good! That is kind of important. The amounts I am giving you here were sufficient for 3 medium sized chicken breasts. Begin by combining, in a shallow dish, like a pie plate: 1/2 cup buttermilk 1/4 teaspoon garlic powder 1/2 teaspoon kosher salt 8-10 grinds of pepper Mix Trim the chicken beast of fat and other nasty bits. and gently pound to an even thickness Till it looks like this Place each one in the buttermilk mixture Make sure you use a dish that is wide enough so that all of the chicken can lie flat. In another shallow dish – again I use pie plates for this – combine bread crumbs and seasonings. Stir till evenly combined Take each breast, one at a time, from the buttermilk [leave all the buttermilk on there - no shaking it off or anything]and place it in the bread crumb mixture. Preheat the oven to 400º.
Cajun Chicken Pasta Recipe There are so many good chicken pasta dishes out there but this recipe for Cajun chicken pasta is definitely one of the best! Cajun chicken pasta is Cajun seasoned chicken tossed with a cream sauce and linguini. The highlight of this recipe is the cream sauce, this well seasoned alfredo style sauce is nothing short of amazing. The good news is, you probably have a lot of the ingredients for this recipe on hand. I really enjoyed the sundried tomatoes, but they can be left out if you choose. Ingredients: 2 boneless skinless chicken breasts (cut into small strips) 4 ounces linguini (cooked all dente) 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green onion (thinly sliced) 2 cups heavy whipping cream 2 tablespoons sun-dried tomatoes (chopped) ¼ teaspoon salt ¼ teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder ¼ cup parmesan cheese Cooking Instructions:
The Best Macaroni and Cheese I've Ever Made We make a lot of mac and cheese at my house. Not the orange, powdery mac and cheese, but the real stuff. The winter makes mac and cheese some how imperative in one’s weekly diet. Well, maybe not at your house, but it most definitely is at ours. Despite my endless attempts at making totally fabu mac and cheese (and believe you me, there have been more than a few), I can hands down say that this weeks most recent recipe was a superb victory. The Best Macaroni and Cheese Ever1 (8-ounce) package elbow macaroni, cooked and drained 2 tablespoons butter 1 clove garlic, crushed 1 teaspoon onion powder 2 cups whole milk 1/4 cup all-purpose flour 6 cups sharp cheddar cheese 2 cups panko breadcrumbs 1/2 cup butter, melted Preheat oven to 400 degrees. In a small bowl, stir together the breadcrumbs and melted butter.
Caprese Grilled Cheese You're probably hoping that I'm back from Florida by now. You're hoping that I'll shut up about my endless days of sunshine and beaches and just get on with the food. You're hoping that I'll go back to the frostbitten netherworld of Michigan where I belong. Well, I'm not going to. Do you know why? 1. 2. Top Left: Piggie sitting under a tree. Obviously this is all very important business. Don't you want to just lay there in that toaster oven amid all that deliciousness?? Don't actually do it though. This is the lunch of kings. Actually, more like the lunch of queens, because I imagine kings eating just a bunch of meat all day. Again, I speak from experience. Guys just don't understand. Don't worry about exact measurements here. Caprese Grilled Cheese 2 Slices sourdough bread 1/2 cup shredded mozzarella cheese (or fresh mozzarella if you have it!!)
Mmm...is for Mommy: Easy Barbecued Ribs I’ve never cooked ribs before. It’s something I’ve left to the pros, like my favourite, favourite, favourite BBQ joint, Boneheads BBQ. When we were out shopping Thursday night though, there was a pretty good deal on some small packs of pork back ribs, so I decided to give it a go. The original recipe is fairly large and should be made in a large oval slow cooker. Easy Barbecued Ribs 1.5 tbsp sweet paprika (3tbsp) (Edited Feb ’12 to say I’ve also used mild smoked paprika with fantastic results)1 tbsp light brown sugar, lightly packed (2 tbsp)1/8 tsp cayenne pepper (1/4 tsp)S&P to taste (about 1 tsp each is what I used)2 lbs pork (baby) back ribs (6 lbs) – leave the membrane on the ribs to help hold them together1 cup barbecue sauce (3 cups)Vegetable oil spray. In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler. Enjoy!
Linguine with Garlicky Bread Crumbs With My Husband away on a business trip for a few days this week, I kept the cooking simple. Often letting the boys choose their dinner, thankfully, a vegetable was always chosen as part of the meal since they both have been learning about eating healthy foods. I don't always indulge my little men, but with Daddy away I thought I'd be extra nice to them - and, it doesn't hurt that their desires are simpler than what I normally make. I must admit that I am a pasta lover. Yes, in addition to my addiction to chocolate you can add pasta to that list. I have managed to acquire a taste for whole wheat pastas, even though my family has not fully taken to them. So, what did I make you might be asking? My Oldest didn't care for it, but the garlic flavor was perhaps a bit much for his taste. Now, if you are in the mood for some pasta creations, you may want to check out these ideas: Good Things Catered made a Spicy Garlic Herbed Pasta that is a simple side dish for any night of the week.
Perfect Mac-n-Cheese « My Cooking Quest November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own. I’m sure I frustrate the crap out of Nancy sometimes because I’m always looking for something better when it comes to food and recipes. Now mind you , this mac-n-cheese is not Bobby Flay mac-n-cheese with some crazy-sexy ingredients, but it is really, really good! My first attempt was with a Jamie Oliver version that didn’t include a bechamel sauce but instead called for mixing the cooked pasta with the cheese and then baking it. The second version, I made a few nights ago for my best bud Chad, Nancy and the boys. Chad is up from San Francisco and has been visiting for the past week. Last night was particularly funny though since you can customize your player characters. Well back to the mac-n-cheese. Chad, who is like me, super-competitive and a bit of a perfectionist said “Let’s do it again and do it right this time!” Like this:
Garlicky Baked Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides