Garlic Parmesan Roasted Red Potatoes

This roasted red potatoes recipe was very easy to put together and so delicious.  I was worried the parmesan or herbs would burn, but it all came out perfect.

Garlic Parmesan Roasted Red Potatoes

Ingredients

1 1/2 pounds baby red potatoes halved (or large red potatoes cut into 1 inch pieces)
1/4 cup olive oil
2 teaspoons garlic minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
2 teaspoons dried parsley
1/4 cup finely shredded parmesan cheese

Directions

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning, parsley, and parmesan cheese. Toss to coat.

Spread the potatoes in a single layer on the prepared baking sheet. Bake for 30-40 minutes or until golden brown and fork tender. Serve.



Original link:

https://www.dinneratthezoo.com/roasted-red-potatoes/

Comeback Sauce

Even more sauces for fried green tomatoes.  I haven't tried the tomato recipe at the original link, but the sauce is delicious.

Comeback Sauce

Ingredients

½ cup mayonnaise
2 tablespoons sriracha
2 tablespoons ketchup
2 tablespoons vegetable oil
2 tablespoons minced red onion
1 clove garlic, minced
1 teaspoon Worcestershire
½ teaspoon Creole mustard, or spicy brown mustard
½ teaspoon freshly ground pepper

Directions

In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.

Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.

Original link:

https://cookingwithcocktailrings.com/fried-green-tomatoes-with-comeback-sauce/

Garlic Aioli

Making fried green tomatoes and looking for sauces that will pair well... 

Garlic Aioli

Ingredients

3/4 cup mayonnaise

3 cloves garlic, minced

2 1/2 tbsp fresh squeezed lemon juice

3/4 tsp salt

1/2 tsp ground black pepper

Directions

Mix ingredients in a bowl.  Cover and refrigerate at least 30 minutes before serving. Sauce will last 7-10 days in the refrigerator in an airtight container.

Original link:

https://www.allrecipes.com/recipe/213608/garlic-aioli/

Red Cabbage Salad

This copycat recipe from Northwoods Inn makes a great snack in the summer heat.  You can make a big batch, throw it in the fridge, and it will still be crispy and delicious all through the week.

Red Cabbage Salad

Ingredients

1/2 c vegetable oil
1/2 c + 2 Tbsp red wine vinegar
3 Tbsp sugar
1 tsp seasoning salt
1/4 tsp black pepper
1/4 tsp onion powder
1 md head red cabbage

Directions

Wash cabbage, pat dry, and peel off any wilted outer leaves.  Slice into thin ribbons and place in a large bowl.

Measure out remaining ingredients in a separate bowl and stir together to blend (or mix in a covered jar to shake). Pour vinaigrette over cabbage and toss.  Cover and chill.  Best if marinated overnight.

Original link:

https://www.justapinch.com/recipes/salad/other-salad/northwoods-inn-red-cabbage-salad.html

Chicken Lettuce Wraps

 This copycat recipe for PF Chang's Chicken Lettuce Wraps is very easy and super delicious.

Chicken Lettuce Wraps

Ingredients

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Directions

Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Original link:

https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

Chicken Cracklings

Last time I made these I seasoned them with Pappy's seasoning salt.

Oven directions are below. Can also be made with the air fryer at the original link.

Chicken Cracklings

Ingredients

8 chicken skins

1/2 teaspoon kosher salt

Directions

Pat chicken skins dry with a paper towel and sprinkle salt on both sides.

Heat the oven to 425 (non-convection) with the rack in the middle. Place the chicken skins in a single layer, skin-side down, on top of stainless steel wire rack on a foil-lined rimmed baking sheet.

Pop the tray in the oven and bake for 10 minutes.

Flip the chicken skins skin-side up and back for 10 more minutes or until golden and crispy.

Original link: https://nomnompaleo.com/chicken-cracklings

Banana Waffles

Made some modifications and added even more bananas than the recipe calls for.  10/10, would recommend.

Banana waffles

Ingredients

1 1/4 cup all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
pinch nutmeg
pinch cinnamon
1 cup milk
1 egg
1 tsp vanilla extract
2-4 bananas, mashed

Directions

Preheat waffle iron

Sift together flour, sugar, baking powder, salt, nutmeg and cinnamon in a large mixing bowl.

Whisk in milk, egg, vanilla and mashed bananas and mix until just incorporated (you don't want to over-mix).

Pour batter onto greased waffle iron and cook until golden. Serve warm.

Original link:

https://lilluna.com/banana-waffles/