Author: Nicole

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Recipes

Yumm Yumm Oven Baked Fries

Nicole
This is a simple recipe that comes out like fried french fries, but with less fat, and less work. I really like how simple it is, and the flavor is great too. To my surprise, the fries came out nice and crunchy, but fluffy inside. I was a little afraid of how the parmesan cheese would taste on the fries. I thought the cheese would be overwhelming, but to be honest you don’t really notice the cheese at all. The flavors mingle well. I would say to watch your cooking time. It really will depend on the thickness of your fries. I use a veggie cutter, so my fries for the most part are uniform.

Ingredients

  • 2 large baking potatoes, peeled and cut into thin strips
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper

 
 
Directions

  1. Heat oven to 450°.
  2. Cook on parchment paper, and spray it with cooking spray.
  3. Combine all dry ingredients and combine with potatoes, tossing to coat.
  4. Drizzle with oil, tossing again to coat.
  5. Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.


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Recipes

Chili Fries

Nicole
I could have continued to eat these like an oinker all night long if we had any left. They went very quickly. These fries have a nice spice to them, and are nice and crispy if you cook them long enough. I had someone asked me once how I got my homemade fries to actually look like fries. My secret isn’t really a secret. I have a French fry/Veggy cutter. I got it for Christmas and LOVE IT! These fries just can’t be beat. You are baking them, they are fresh, and the taste is amazing. I am thinking we may have to find a way to incorporate them into our menu again this week. Thank you for this great recipe Poker!! If you have any recipes you would like to have featured email me colie@colieskitchen.com

Ingredients

  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon chili powder
  • 1 tablespoon honey
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground pepper
  • 2 lbs medium red potatoes, quartered

Directions

  1. Preheat oven 400°F.
  2. In large bowl, combine, chili powder, honey, garlic powder, pepper and butter.
  3. Add potatoes; toss to coat.
  4. Spoon potatoes in greased 11×7-inch baking dish.
  5. Bake 40-50 minutes maybe even longer if you want them crispy or until potatoes are tender. 


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Recipes

Sautéed mushrooms

Nicole
One of my favorite guilty pleasures is sautéed mushrooms. I love the flavor, and I love them with anything. The is the ultimate recipe. They come out so tender, and with amazing flavor. You can’t go wrong serving these with just about anything.

Ingredients

  • 1/4 cup butter or margarine, melted
  • 2 -13.25 ounce cans of pieces and stems mushrooms
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder

Directions
Simple! In a sautee pan add all the ingredients and stir everything together. Cook, uncovered, over low heat 30 minutes or until mushrooms are tender.

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Recipes

Say Goodbye to Vampires Chicken Strips

Nicole
The name of this chicken says it all. A word of caution this shouldn’t be a first date recipe. It’s very garlicky, but if you like garlic you will love this recipe. To cut down on the garlic taste you could leave out the fresh garlic, but I think you would be doing this recipe injustice. When I made this, my family had no idea it was baked not fried. The first thing I heard was wow this fried chicken is good. Nope not fired. The flavor is amazing, and the crispiness leads you to believe this is fried chicken. I love this recipe because it’s something that could be very versatile. I think the breadcrumbs; with the cornbread, crumbs are what give it the extra crunch.

SERVES 4 (change servings and units)

Ingredients

  • 1/3 cup butter, melted
  • 2 tablespoons minced garlic
  • 2 teaspoons garlic powder
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon onion powder
  • 1/2 cup seasoned dry bread crumb
  • 1/2 cup seasoned cornbread dry bread crumb
  • 1/2 cup finely grated mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon ground black pepper
  • 4 boneless skinless chicken breasts cut into strips

Directions

  1. Preheat oven to 350°F. 
  2. Spray a jelly roll pan with cooking spray
  3. In a bowl a food processor combine fresh minced garlic, garlic powder, bread crumbs, season salt,  onion powder, pepper, both cheeses, and process until well mixed.
  4. In a large bowl place the dry breadcrumb mixture out of the food processr.
  5. Melt butter , then dip chicken in butter mixture; then in crumb mixture, and repeat until all the chicken is breaded.
  6. Place in prepared pan and bake uncovered for 30-45 minutes turning the chicken every 15 minutes or until cooked through.

 

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Recipes

Quick and Easy Refried Beans

Nicole
This recipe is great. Not only is it much easier than making refried beans from scratch, but the flavor is just as good, if not better. Most restaurants that serve refried beans serve them dried out and tasteless, some even have a chalky taste. Yuck! 

With this recipe I took a few recipes that were OK, and put them altogether to get this one. They turned out so good! My husband freaked over them, and to be honest so did I!
Ingredients:
  • 19.75oz (or similar size) can whole pinto beans (Drained)
  • 1/4lb bacon
  • 2 cloves of garlic
  • ½ onions chopped
  • ½ cup chicken broth
Directions:
1.      Cut your bacon up into ¼-inch slices. Fry until crispy.
2.     Remove Bacon and dry on a paper towel while leaving the bacon drippings in the pan.
3.     To the drippings, add onion, and the garlic. Cook until tender and translucent.
4.     Remove 1 cup of beans from the can and leave them in reserve.
5.     Take remaining beans and mash them in the pan of onion and garlic. Mix it all together, and Add Chicken Broth. Stir ingredients well.
6.     Add remaining beans and mix all together.
7.     Add the cooked bacon back to the pot. Cook until bacon is no longer crisp, but tender.
8.     If needed add additional Chicken Broth to the beans.

Enjoy!

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