Advertisements

Tag Archives: Crispy

Baked Garlic Parmesan Potato Wedges

Three of my biggest weaknesses are coffee (as some of you already know), chocolate, and last but not least fries. If I could, I totally would go on a midnight french fry run to my favorite fast food joints Chick Fil A, Whataburger, and Raising Cane’s. However, I have been trying really hard to get a grasp on my obsession in the recent years by ordering fries on the side only here and there when eating out.

I do confess though that I sometimes like today, for example, have cravings of some variety of fries, while at home in my comfy clothes on the computer looking desperately for a homemade french fry recipe. Haha! 😀 So too, satisfy my wanting I got my sweet sister (Caylee) to help me make these latest semi french fries, and they sort of blew my brain. So crispy and loaded with yummy garlic and full of Italian flavors. I would never ever turn down garlic and cheese. On french fries nonetheless!

So, with that being said, I’m certain Raising Cane’s normal cut fries have nothing on these baked garlic parmesan potato wedges. And same I said, I’m a sucker for those. So when I say these are worth making, I really mean – GO MAKE THESE!

Baked Garlic Parmesan Potato Wedges

INGREDIENTS

3-4 large russet potatoes
4 Tbsp. Olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
½ C. shredded parmesan cheese

Optional:
fresh parsley (or cilantro),
ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375.

1. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray and set aside. On a cutting board slice potatoes into wedges and place them in a large mixing bowl.

2. Pour with olive oil and toss to cover. In a small mixing bowl combine salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, stirring to coat, then pour the seasoning mixture on top.

3. Place potato wedges on the previously prepared baking sheet in a single layer with skin-sides-down. Bake for twenty-five to thirty-five minutes until potatoes are fork-tender and golden brown. Sprinkle with parsley and dressing for dipping.

image

Recipe adapted from Creme De La Crumb

Advertisements

Flavorful chicken tenders

I’m going to be showing a chicken tender recipe that is so crispy and packed with flavor that when you bite into one, you’ll send your taste buds into a frenzy. They are messy but very easy to prepare and quickly baked in your oven; these Parmesan Ranch Chicken Tenders are sure to become a new family favorite!

Believe me on this one: everyone will LOVE this dinner!

Parmesan Ranch Chicken Tenders

Ingredients

½ C. grated Parmesan cheese
1 ½ C. crushed corn flakes
One packet of ranch salad dressing mix
2 lbs. boneless, skinless chicken tenders, patted dry
½ C. (1 stick) butter, melted

INSTRUCTIONS

Preheat oven to 350 degrees F.

1. While the oven is heating up, prepare the chicken tenders by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a baking sheet with foil and spray with cooking spray. Set aside.

 

2. Stir cheese, corn flakes, and dressing mix in a shallow bowl.
Place melted butter in a separate shallow dish.

 

3. Dip dry chicken in butter and then dredge in cornflake mixture. Place tenders on prepared baking sheet. Top with remaining crumbs and drizzle with any remaining butter.

 

4. Bake for about 20 minutes, or until chicken the is finished cooking, and the coating is brown and crispy.

 

 

Recipe from The Seasoned Mom

We received our new lid for our crockpot. 🙂 So, keep an eye out because beginning next week, I will start making and blogging about recipes using the crockpot. And of course, I already have several of those lined up for the next couple of weeks.

 Keep up the great work. I know you’ll be an excellent chef someday.

 

Quote of the day: “No one is born a great cook, one learns by doing”.

                                                                                                       ~Juila Child