I am always looking for new recipes and pinterest has been a great tool that way. We have tried some and most have been a hit. It seems when I try something new, it either falls into 1 of 3 categories:
1. Didn't like it.
2. Liked it, but probably won't make it again.
3. Loved it, will become regular addition to our dinner repertoire.
Number 3 doesn't happen very often. It has to taste REALLY good and also be easy, cheap and my whole family has to like it.
Here are some recipes that have become #3's:
OVEN BAKED PARMESAN SEASONED FRIESOriginal recipe found
here
NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).Ingredients:1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)
Directions:*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.
These are so good that we have made them twice this week already! I am not sure what Old Bay Spice is, so I just used seasoned salt. Also, I cut my potato into 1/9th's, so three slices one way, three the other. Thicker fry, but that makes them really good!!CROCKPOT TERIYAKI CHICKENOriginal recipe found
here12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.
We loved this so much, there wasn't any leftovers! Granted, I did cut the recipe in half. I think the trick was the chicken thighs. That meat is so much more tender and flavorful. I trimmed as much fat off the meat before placing in my crockpot. So delicious!BASIL AND FRESH MOZZ PIZZA
I don't have an original recipe here, I pretty much looked at a few other recipes for marguerita pizza and came up with my own. It was so good! I don't think I will be able to make it any other way now.
I recipe crust (I use Trader Joe's fresh pizza dough)
pizza sauce
parmesan cheese
8 oz fresh mozzarella
fresh basil leaves
Roll out the dough, put a bit of sauce on. Sprinkle Kraft parmesan cheese on top generously. Slice the mozzarella and place on top of sauce. Julienne slice the fresh basil leaves and place on top, sprinkle with more parmesan cheese. Bake at 450 for 10-15 minutes. Really really good.
BON APPETITE!
We had pizza (his favorite) for his actual birthday and had a train cake.
