Lemon Spiced Potato Wedges

Lemon Spiced Potato Wedges...weird name right? Well, these are originally called Cajun Spiced Potato Wedges but they didn't taste cajuny. They tasted like what I called them! I definitely thought they were good, my husband thought they had too much lemon. I'd like to make them again and not add so much lemon and add more cajun. Then I think they'd be good. I'll add the recipe the way it is and you can make the adjustments you'd like. I love potatoes!!!

Lemon Potatoes
4 potatoes, unpeeled (hubby used 8 yukon golds) possibly why it had too much lemon?
3 red onions cut into wedges (wow! hubby used 1/2 a red onion)
1 lemon cut into wedges (next time we'll use half)
12 garlic cloves unpeeled
4 bay leaves
1/3 cup olive oil
3 tbsp fresh lemon juice
1 tbsp tomato paste
1 tsp dried oregano
1 tsp sweet paprika
1 tsp dried thyme
1/2 tsp cayenne pepper (maybe next time I will double?)
1/2 tsp ground cumin
Salt and Pepper

You can find the Original recipe  here...
Okay, so it seems like I have a lot of adaptions to this recipe right? I wanted to give you the original with my recommendations to my taste on it. Maybe it will work out better if you make the suggest serving. It's really up to your taste buds. I still decided to add this to my blog because I think it could be a really good side with a few changes. I will have to make them again with my changes and see how I like them.


Prepare ahead: The potatoes can be prepared through step 2 several hours before roasting.
1. Preheat the oven to 400°F (200°C). Cut the potatoes into thick wedges. Parcook in a large pan of salted boiling water for 3 minutes. Drain well. Combine the potatoes, onions, lemon, garlic, and bay leaves in a large roasting pan.
2. Whisk together the oil, lemon juice, tomato paste, paprika, oregano, thyme, cayenne, and cumin, pour over the potatoes, and toss. Season with salt and pepper.
3. Roast for 30–40 minutes, turning frequently with a metal spatula, until the potatoes are tender and have absorbed the liquid. Serve hot.
*I always have a problem with potatoes and timing. I find on most recipes the time is never right. Maybe it's just my oven I'm not sure. Hubby cooked these longer than 40 minutes. Just make sure they're fork tender, all ovens vary! I hope these work for you please enjoy them and let me know how they turn out for you!

Creamy Taco Mac

Looking for an easy weeknight meal? This is it! It's quick and tasty! Another recipe I've found over at Pink Parsley Sometimes around our house, or should I say apartment? No, house sounds better. :) As I was saying, sometimes around our house we just need an easy weeknight meal after all the prep from the other meals. And let's face it we don't want to cook 7 nights of the week. I'll get straight to the point with this recipe because it's pretty simple and basic. It's like hamburger macaroni, but homemade. I personally do not like hamburger macaroni, only because it's processed! That's why I make taco mac! Enjoy!

Creamy Taco Mac
1 lb. ground turkey
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes
4 Tbsp taco seasoning
3 oz cream cheese
1 cup sour cream
salt & pepper
cheddar cheese


Bring a large pot of salted water to a boil and cook pasta until al dente or to your liking. Save one fup of the salted pasta water for later. Brown ground turkey or beef whichever you prefer.  Add taco seasoning and diced tomatoes and simmer for about 5 minutes. Add pasta, salted water, cream cheese and sour cream. Stir until everything is melted and heat a few more minutes.Enjoy!

  

As seen on: Shindig Saturday

Lamb Around

Show and Tell Saturday 

The Girl Creative 

Bacon Time 

Taco Seasoning

This is my recipe for homemade taco seasoning, I told you I didn't like processed foods! Anything I can make homemade, I try to. Not everything, but I'm experimenting and trying new things. This is a pretty good mix and it lasts awhile, and tacos are a staple in our place. It's easy to make and most of these spices are already in everyone's home.

Taco Seasoning
1 tablespoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon paprika
1 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Mix all ingredients together, and store for later use! 

Oreo Stuffed Chocolate Chip Cookies

Another recipe I've been seeing all over pinterest and everywhere else! I figured I had to try it, it intrigued me. And I haven't been posting too many sweets, probably because I always make the same thing  my favorite chocolate chip cookies. This time I thought a little outside the box, or should I say inside the cookie? I know bad joke, whatever let's move on. Cookie inside a cookie? Now I know where my muffin tops come from! These cookies are pretty huge, the hubby and I shared one. They were pretty good. I wouldn't say they're my favorite but it was nice to try and share the recipe with other people. Everyone has their own taste and I'm sure many people will love this. If I didn't think it was worthy of blogging, trust me I wouldn't blog it! I blog for myself and fellow viewers. :) They are pretty easy to make, I also made these because I've had oreos sitting in my cupboard for quite some time and decided they needed to be used once and for all! The recipe I used called for a whole package, I'm pretty sure I only used about 16-20 cookies. I hope you enjoy them!

Oreo Stuffed Cookies
2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies


Preheat oven to 350 degrees.  Cream butter and sugar until white and fluffy, this will take a couple minutes. Add in eggs one at a time incorporating before you add the second egg, add in vanilla. In a separate bowl mix the flour, salt and baking soda and add to the wet ingredients, add in chocolate chips until just combined. Take a small handful of dough and place on top of the Oreo Cookie. Take another small handful of dough and place on bottom of Oreo cookie. Pinch around sides and form into a ball until Oreo is covered in chocolate chip dough..I know crazy right? Bake on parchment lined baking pan for about 9-13 minutes, or until golden. Enjoy! I could only enjoy a half a cookie they were pretty intense! 

  

As seen on: Simply Link Party

Functional Friday 

TatortotsandJello 

Funky Junk Interiors 

Show and Tell 

Saturday Spotlight 

Sweets for a Saturday 

Show and Tell Saturday 

The Girl Creative 

Bacon Time 

That Skinny Chick can Bake 

Death By Chocolate 

Tuesday Talent Show@Chef In Training 

Crazy Sweet Tuesday 

Mrs Foxs Sweets 

Sweet Treats Thursday 

Days of Chalk and Chocolate 

Chicken with Herbed Pan Sauce

I've been seeing this recipe on many blogs I follow lately, and I must say it was a little intriguing, but a was a little hesitant because I feel like I've made something like this before and I was really disappointed. I was meal planning the other day with the hubby and I just decided to go for it because I wasn't finding much else that was catching my eye. I found this specific recipe over at one of my fav blogs..Annie's eats I must say I'm very happy I decided to give it a whirl! It was sooo good. It even looked good! Maybe the last time I made this I just didn't have a great recipe for it. This one is a definite keeper!!! One of those dishes I can't wait to have again. Anyways, I will stop babbling and share this darn good chicken recipe!

Chicken with Herbed Pan Sauce
For the chicken:
2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
¾ cup flour
For the Sauce:
2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.) I don't like these too much, I know call me crazy! I used roma tomatoes instead
1/3 cup dry white wine or chicken broth
1 tbsp. minced fresh parsley

Season chicken with salt and pepper. Lightly coat chicken with flour and shake off any extra flour. Combine butter, garlic, oregano, and paprika in a small bowl. Add 1 tblsp of the butter/oregano mixture to a heated skillet. Cook chicken until cooked though and transfer to a plate, make sure to cover the chicken to try and keep it warm. Increase the heat to high and add the tomatoes. Cook until the tomatoes char and burst open if you are using grape or cherry tomatoes. If using cut roma tomatoes, just cook for a few minutes. Add in the rest of the butter mixture. Crush the tomatoes slightly to release their juices. Add wine or broth, scraping and deglazing the pan. Slice the chicken and serve with the pan sauce. Sprinkle with parsley and enjoy!

 Isn't it Beautiful? I promise one of these days I will get myself an amazing camera so I can take better pictures, until then just use your imagination! ;)

As seen on: Show and Tell
Healthy 2dayWednesdays
Works for me Wednesday
Look what I made
What's Cooking Wednesday
Your Whims Wednesday
Passionately Artistic
This Chick Cooks
Wow us Wednesday
What I Whipped Up Wednesday
Made by me Wednesday 

Menu Plan Monday

I like the idea of Menu Plan Monday, although mine's really like Menu Plan Sunday or Saturday :) Buut here goes:

Monday: Thin Crust White Pizza
Tuesday: Blackened Catfish Fajitas with Corn, Avocado and Cucumber Salad, and Mexican Rice!
Wednesday: Spiced Chipotle Honey Chicken with Sweet Potatoes
Thursday: Spiced Chicken with Brown Butter and Cajun Potatoes
Friday: Creamy Taco Mac



Most of all these are new recipes, so check back next week or during this week and weekend to check out all the new goodies!!!

Mediterannean Chicken Thighs

This is one of my favorite go to meals, it's super easy and super quick. It's also super tasty. I used chicken breasts this time for whatever reason and I definitely prefer thighs over breasts. They probably also make for a better picture! You can serve this chicken with just about any side. I think I'm going to make quinoa next time, it's something I've been wanting to try! The only work this dish needs is marinating, but that's not too hard is it? I served these with crash hot potatoes which you can find here:Crash Hot Potatoes  I hope you all enjoy this dish!


Med Chix Thighs
5 boneless, skinless chicken thighs, trimmed of any fat
4-5 tbsp olive oil
Juice and zest of one lemon
1 tbsp red wine vinegar
2 cloves of garlic, minced
1 tsp dried oregano
Sea salt and freshly cracked pepper, to taste


Combine all ingredients together in a large zip lock bag. Let the chicken marinate in the refrigerator for 2 hours.
Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Coat the skillet with olive oil cooking spray. Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through. Let the meat rest for a few minutes. While the meat rests, pour the marinade into the skillet and cook over high heat until it boils rapidly, about 1-2 minutes. Place the chicken on a serving plate and pour the boiled marinade on top. Enjoy.

 

As seen on: Mingle Monday

Made By You Monday 

Mix it up Monday 

Menu Plan Monday 

The Girl Creative 

Blog Hop Monay