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.

Gyoza, aka Pot-stickers

As I've said before, my parents lived in Japan for a while so we ate a number of Japanese meals in our house on a pretty regular basis. Gyoza is one of our favorite treats that we didn't get so regularly. They are pretty involved but worth every second.

Gyoza
Ingredients:

• Wonton wraps
• 1/2 - 3/4 lb ground Pork
• 2 Tbsp Soy Sauce, more to taste
  
• 1 c. scallions, chopped
• 1 c. cilantro, chopped
• 1 Tbsp ginger, grated or minced
• Pepper, dash to taste
  
• Garlic Salt, dash to taste
  
• Vegetable oil

Cooking Directions:
(Set up: One cup with a little water. Two fry pans, one with vegetable oil. Another with a little water and a lid to cover it)

1. Brown the pork, drain liquid. In large bowl, mix in all ingredients except wonton wraps and vegetable oil. Set aside.
   
2. Cut wonton wraps into circles. The best way to do this is by place a cup upside-down on a few wraps and cutting around the edges to make a circle.
3. Place a spoonful of pork mixture in the middle of wonton wrap.
4. Using your finger, use water to slightly wet one side of the wonton wrap, this helps the two sides of the wonton stick together.
5. Fold the wonton wrap so that it makes a semi-circle. Fold small creases along the top edge and press with finger to close two sides together.
6. Heat vegetable oil over medium heat. Add a few gyoza to the pan.
   
7. Fry on each side until golden.
8. Heat water in a simmer, transfer gyoza to fry pan with water and cover until gyoza are slightly softened. *This step is optional if you would like them crunchy*
9. Eat and enjoy, dip in extra soy sauce.
   

Chicken Lettuce Wraps- Easy!

These are the most basic lettuce wraps and still very tasty!

Chicken Lettuce Wraps
Ingredients

• Oil for cooking
• 2 chicken breasts, cooked & minced
• 2 cloves garlic, minced
• 1 can water chestnuts, drained, chopped, I like a lot so I use an 8 oz can
• 2 Tbsp Hoisin or Oyster sauce
• 3 tsp soy sauce
• 1 tsp brown sugar
• 1 c. scallions, finely chopped
• Lettuce leaves, washed and separated.
  

Cooking Directions
Heat 1 tablespoon oil in wok or large sauce pan. Add chicken and garlic, stir-fry until light brown and cooked through, about 3 minutes. Drain excess liquid. Reduce heat to low. Add water chestnuts, oyster or hoisin sauce, soy sauce, sugar, and scallions. Fill lettuce leaves and enjoy.

Cilantro Lime Rice

This rice is a great addition for any Mexican meal but also good with any Asian dish.

Cilantro-Lime Rice

Ingredients:

• 2-3 c. rice
• 1 bunch cilantro, chopped
• 1 chicken bullion
• 3-4 cloves garlic, minced
• Oil for cooking
• Juice of 2 limes
• Pepper to taste

Cooking Directions:

Heat a little oil in skillet. Add garlic, cilantro, and rice. Sauté 3-5 min. Put in rice cooker or sauce pan with lime juice, bullion, pepper, and amount of water called for on rice directions. Cook as directed.

My sister-in-law brought this dish to a family dinner two summers ago and ever since it's been a favorite. Especially with all the fresh vegetables at my disposal here in Vineland. Yum!

Rattatouie

Ingredients:

• 1 zucchini squash, cut into chunks
• 1 yellow squash, cut into chunks
• 1 small red onion, sliced into strips
• 1-2 tomatoes, cut into chunks
• Pepper-jack cheese, use monetary jack if you don’t like spice, sliced
• 2 tsp Olive oil
• Salt and Pepper
• Fresh Basil Leaves

Cooking Directions:

On a baking sheet, toss both squash’s and onion with olive oil. Spread on sheet and salt and pepper to taste. Bake at 350 for 15 min or until squash is tender. Add tomatoes and cheese and bake until cheese is melted. Add basil leaves and enjoy.

Sweet onions

I love these onions so much, I eat them plain. One of my major complaints about living in the East is that it is difficult to find good Mexican. One of my favorite places back in P-town is Bajios. I love their onion-corn mix, well and a lot of other stuff. So one day I decided to make something like it...here is what it has become. Put them on anything, I mean everything Mexican.
Sweet onions

• Vidalia onion
• Butter
• Brown Sugar, I use around 1 tsp
• Lime juice
• Salt and pepper

Cooking Directions
Throw everything in a fry pan and saute until desired tenderness.