Oven Fries

I found this recipe from my friend's cooking blog. I looove this recipe because I love french fries (don't most people?) but I hate buying them and eating so much grease and junk. These are a great alternative!

(I'm posting her recipe, with a couple of my modifications.)

3 russet potatoes (8 oz each), peeled, each potato cut lengthwise into 10-12 evenly sized wedges (I always cut more than 3 potatoes. We really like to eat in my house! :) And I never worry too much about getting them the same size.)
5 tablespoons vegetable or peanut oil (don’t substitute olive oil)
Salt and ground black pepper

Adjust oven rack to lowest position and heat to 475. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. (Don't be tempted to skip soaking, as this is what will give you the crisp crust and soft innards.) (I usually soak them longer, like 20 minutes, and find them to be even softer this way.) Meanwhile, coat 18 x 12 heavy-duty baking sheet with 4 T oil and sprinkle evening with ¾ t. salt and ¼ t. pepper.

Drain potatoes and thoroughly pat dry with paper towels. Toss potatoes in dry bowl with 1 T oil. Arrange potatoes in single layer on baking sheet, cover tightly with foil (I just use a cookie sheet) and bake 5 minutes.

Remove foil and continue to bake until bottoms of potatoes are spotty golden brown (15-20 min), rotating the pan in the oven after 10 minutes. Using metal spatula and tongs, flip potatoes to other side, keeping in single layer. Continue baking another 5-15 minutes until fries are golden and crisp, rotating pan as needed for even browning.


Yum yum!

Spinach-Mozzarella Stuffed Chicken

I volunteered to make dinner again tonight. I love cooking for my family, although sometimes we end up calling for take out! I guess that's part of the wonderful life of experimental cooking!
(I didn't take this picture but it gives you an idea of the final product. Except, my chicken was swimming in bright, delicious tomato sauce.)

Spinach-Mozzarella Stuffed Chicken
Servings: 8

Serve with rice, noodles, or, my personal favorite, sourdough bread!

Ingredients:
18 ounces packaged prewashed fresh spinach
2 1/2 cup part-skim mozzarella cheese, divided
Freshly ground black pepper
Salt
Ground nutmeg
8 (6-ounce) skinless, boneless chicken breasts
1 family-sized can garlic and herb spaghetti sauce
1 14-15 oz. can of diced tomatoes
1/2 onion, chopped
1/2 cup parmesan cheese

Preheat oven to 450°.

To prepare chicken, heat a large nonstick skillet over medium heat. Add spinach to pan; cook 5 minutes or until spinach begins to wilt, stirring frequently. Drain any excess liquid and finely chop spinach. Place spinach, 2 cups mozzarella cheese, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and a dash nutmeg; stir well to combine.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place 1/4 cup mozzarella mixture in the center of each chicken breast, fold over, and secure with 1-2 toothpicks. Place rolls in a 13 x 9-inch baking dish (I used a slightly larger dish). Sprinkle salt and pepper evenly over rolls. Combine spaghetti sause, diced tomatoes, and onion. Pour sauce over chicken and sprinkle with 1/2 cup mozzarella and 1/2 cup parmesan cheese. Bake at 450° for 25-30 minutes, or until chicken is done (gage with meat thermometer. Poultry is thoroughly cooked once the meat reaches 180° F).

Don't forget to remove toothpicks before you dig in! That would be a nasty surprise..

Fresher Fish Tacos

What to do when there is a sale on tilapia and you buy 10 pounds of fish? Have a FIESTA!

Fresher Fish Tacos:
4 servings (serving size: 2 tacos)

Fish:
1 1/2 pounds white fish (I prefer tilapia)
Cooking spray
ground cumin
smoked paprika
ground red pepper
chili powder
cajun seasoning
dash of salt and garlic powder

Lime-Cilantro Crema:
1/4 cup chopped red onion
1/4 cup chopped FRESH cilantro
4 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon lime juice
1/4 teaspoon salt
1 garlic clove, minced

(If you're looking for a little bit lighter version, use reduced-fat sour cream and mayonnaise!)

Additional Fix-ins!:
8 (6-inch) corn tortillas
1 bag pre-shredded cabbage
Lime wedges
Avocado
Your favorite tomatoe salsa (My favorite can be found at Ridley's. Their fresh made salsa is absolutely devine!!)

Preperation:

To prepare crema, combine ingredients in a small bowl and store in fridge.

To prepare tortillas, heat a large, dry skillet over medium-high heat, toast tortillas one at a time until crisp and slightly charred on each side. Wrap in a cloth napkin to keep warm.

To prepare fish, preheat large skillet. Sprinkle both sides of fish with seasonings. (I never pre-measure the seasoning for my meat or protein, just go with my instinct. If you don't want super spicy fish, ease up on the chili powder, red pepper, and cajun seasoning. Or, make your own mixture!) Coat skillet with cooking spray. Cook fish about 4 minutes on each side until it flakes easily with a fork. Break fish into chunks and place in a bowl. Keep warm.

Top tortillas with golden fish, crunchy cabbage, a dash of crema, zesty salsa, a slice of avocado, and a spritz of lime!