Roasted Potatoes

I discovered these a while ago off one of the food blogs I follow. We love them.

My husband says, "You've made potatoes good again." He's not a huge fan of potatoes.

Gaby bakes hers in a dish but I prefer baking them on a cookie tray, they get nice and crispy.

These make great leftovers, I just throw them in my toaster oven and they are just as good.

You really need to try these potatoes.

Roasted Potatoes
Ingredients:

• 4-5 c. potatoes, cut into chunks. I've made it with a variety of potatoes, all equally good
• 3 Tbsp olive oil
• 1 tsp garlic salt
• 2 tsp paprika- I add more for more kick
• 1 tsp Rosemary (I added this b/c you just need Rosemary on potatoes)
• 1 tsp pepper
• 1/3 c. Parmesan cheese, and then some
• Dash Salt

Cooking Directions:

In large bowl, pour olive oil over potatoes. Throw in garlic salt, paprika, rosemary, salt and pepper. Stir to coat well. Line a cookie sheet with tin foil, spray with Pam. Pour potatoes on tray. Bake at 425 for 20 min. Stir potatoes and add Parmesan cheese. Bake an additional 10 min, or until potatoes are done. Broil for 30 seconds to one minute. Sprinkle with extra cheese and salt as desired. Stir and serve.

Chicken and Rice Soup

I have tried a number of chicken and rice soups. This one has been our families favorite. Cumin, cilantro, and oregano give it a different flavor than a chicken broth based soup.

Its perfect with left over rice and relatively easy for a soup.

Enjoy!

Chicken and Rice Soup

Ingredients:

• 2 c. shredded or cubed chicken
• 1/2 to 1 c. rice, cooked, any kind (wild rice mix is great in this soup)
• 1 small onion, diced
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 c. cilantro, chopped
• 6-8 c. chicken broth
• 1 Tbsp cumin, more for taste
• 1 tsp salt
• 1 tsp black pepper
• 3 tsp oregano
• Dash Crushed red pepper, optional for spice

Cooking Directions:

Combine all ingredients in a large pot. Bring to boil then simmer on low for about 20 minutes.

Chicken Enchiladas

Okay so it only took me half way through December to mentally return from my month-long vacation. It's always hard to get back into real life for me. but I'm back!
It was especially difficult to start cooking dinner again. After driving across the country and eating Wendy's every meal, we needed a bit of "consistency" back in our diet- aka: fiber.
I finally sat down and planned out the next three months. I'm back at it.


I usually don't like Enchiladas very much, they are often too soggy for my liking.

I like these though, and the best part is they make great left overs.

Chicken Enchiladas
Ingredients:

• 2 c. cooked chicken, shredded
• 1 green pepper, chopped
• 1/2 whole onion, diced
• 1 4 oz. can diced green chilies
• 1/2 - 3/4 c. salsa
• 1/2 c. sour cream, add more to desired consistency
• 2 c. cheddar cheese, shredded
• 8 tortillas, if you like them stuffed, use 7 tortillas
• Lime juice
• 1 tsp cumin
• Salt and Pepper, I use Lowry's seasoning salt
• Cilantro
• 1 10 oz can Enchilada sauce

Cooking Directions

Combine chicken, green pepper, onion, green chilies, salsa, sour cream, cumin, and salt and pepper in medium bowl. Stir until well blended. Dash in lime juice and stir until well blended. Spoon filling onto the middle of the tortillas and spread to make a line down the middle. Sprinkle with cheese and roll.Place in 13 x 9 baking dish, seam side down. Once all enchiladas are in dish, pour enchilada sauce over and spread with spoon to make sure every tortilla is completely covered. Sprinkle more cheese on top.

Bake at 350 for 20 to 25 min, until heated through. Sprinkle cilantro on top.

Serve with shredded lettuce, tomato, corn, salsa, etc.

Omma Rice/ Fried Rice

This is a family favorite. There was rejoicing when Dad cooked it for us.

This is a great way to use leftover rice, it is the recipe to make fried rice, obviously without the egg over it.

Omma-Rice

Ingredients:

• Eggs
• Left over rice (that has been refrigerated)
• 1 onion, chopped
• 1 to 2 c. Chopped veggies (chopped Green pepper, carrots, celery)
• Soy sauce
• Butter

Cooking Directions:

In wok, melt 1 Tbsp butter over medium heat, sauté onions (and any other veggies) in butter. Break up cold rice and add to wok (may need to add more butter so the rice doesn’t burn). Dash in desired amount of soy sauce (I use about 1 Tbs).. Stir-fry rice until heated through. Set on low, don’t let it burn.

In small frying pan, fry an egg. Sprinkle with pepper.

Serve with fried egg over the rice, I really like it with ketchup and I'm not a huge ketchup fan.