Monday, August 25, 2014

Oven Baked Potato Wedges

Oven Baked Potato Wedges
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 russet potatoes
  • ¼ cup extra virgin olive oil
  • ¼ tsp sea salt or kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley leaves
  • ¼ cup parmesan cheese
  • (I add more spices and more parmesan cheese)
Instructions
(preheat oven to 450˚F)
  1. Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
  2. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
  3. Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
  4. Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
  5. While potatoes are baking, chop 2 tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
  6. Toss potato wedges in the mixing bowl with parsley and cheese.
Serve with ketchup, or ranch,... or fry sauce.

Friday, August 22, 2014

Avocado Cucumber Tomato Appetizers

Avocado Cucumber Tomato Appetizers


1 avocado peeled and mashed
1 cucumber cut into thick slices
1 lime juiced
seasalt or kosher salt
freshly cracked black pepper
grape tomatoes slices
garlic powder

Wash all vegetables and fruit. Juice lime. Peel avocado and remove skin. Mash avocado in a small bowl, add the juice of one lime, 1/4 teaspoon garlic powder, freshly grated black pepper and salt to taste. Smash with a fork leaving some chunks. Slice cucumber in thick slices and slice the grape tomatoes thick round to place on top.
Assembly:

Start with cucumber on the bottom, add a tablespoon of avocado mixture, top with sliced tomato.Pretty delicious, healthy and quick appetizers. Serve them on chilled romaine lettuce for presentation (if you don't eat them all before they hit the plate!)