Fiesta Fries

Pop Open the Jarritos!

I really don't know what to say about these fries. OK I feel like I have a few words, lol. These fries are delicious! I was at home and looking in the pantry and I saw four potatoes and figured it was fry time.

Fry time is when you take some homemade, hand cut fries and you smother them with all kinds of goodness. Today I decided to go with a fiesta theme, but next time I am going to show you what else can be done to a potato...

Yes, I know it's a lot quicker to buy frozen potatoes, but  you can never get the same homemade taste out of a frozen potato. I peeled my Idahos and cut them into fry strips about 1/2 inch slices. I soaked them in cold water for about 30 minutes and rinsed and dried them well.

While the fries were soaking I seasoned up a couple of chicken breast, cooked the bacon and prepared this wonderful  guacamole.

After my chicken breast rested, I chopped that baby up to top my Fiesta Fries with.

Yes, it's that time again.....Let's EAT! Oh, don't forget the Jarritos!

Fiesta Fries

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

4 Idaho Potatoes, washed, peeled, cut
1 pack of bacon
2 chicken breast
2 tsp. creole seasoning
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. crushed oregano
1 tsp. black pepper
1 lemon, zested, juiced
1 lime, juiced
3 c. sharp cheddar cheese, grated
1 jar of jalapenos, sliced
1 tomato, seeded, diced
3 stalks of green onions, sliced
1/4 c. red onion
guacamole (recipe below)
extra virgin olive oil
sour cream to top

Directions:

Preheat oven to 375 degrees

Wash, peel and slice potatoes into about 1/2 inch slices. Soak in cold water for about 30 minutes. Drain, rinse and dry well. Heat a pot half full with cooking oil to 360 degrees.

Place fries in hot oil in batches and cook for about 10-12 minutes, until fries are golden brown. Remove from pan, drain on paper towels and sprinkle lightly with salt.

Rinse chicken and pat dry. Season chicken with all the seasonings, lemon juice and zest and lime juice. Add about 2 tablespoons of olive oil to the chicken and mix well. Refrigerate chicken until ready to use.

Place bacon on a baking sheet and bake at 375 degrees until nice and crispy about 20 minutes. Remove from oven and drain on napkins.

In a skillet add a couple of tablespoons of extra virgin olive oil over medium heat. Add chicken to pan and cook for about 6-7 minutes per side, until chicken is no longer pink and cooked through. Remove from pan and allow chicken to rest, then chop chicken into bite size pieces.

To Assemble:

Pre heat oven to broil. Place fries on a baking sheet, top with cheese, chicken, crumbled bacon, jalapenos. Broil about 5 minutes until cheese is melted. Remove from oven, top with tomatoes, green and red onion, guacamole and sour cream. 

Guacamole:

2 avocados
1 Serrano, seeded, chopped
1 lime, juiced
1 tsp. black pepper
1/2 tsp. salt
1/4 c. red onion, chopped
1/4 c. chopped cilantro (optional)

Directions:

Cut avocado in half, with a spoon scoop out the avocado. Place avocado in a bowl, all remaining ingredients and mix well with a fork.

Pop Open the Jarritos!

I really don't know what to say about these fries. OK I feel like I have a few words, lol. These fries are delicious! I was at home and looking in the pantry and I saw four potatoes and figured it was fry time.

Fry time is when you take some homemade, hand cut fries and you smother them with all kinds of goodness. Today I decided to go with a fiesta theme, but next time I am going to show you what else can be done to a potato...

Yes, I know it's a lot quicker to buy frozen potatoes, but  you can never get the same homemade taste out of a frozen potato. I peeled my Idahos and cut them into fry strips about 1/2 inch slices. I soaked them in cold water for about 30 minutes and rinsed and dried them well.

While the fries were soaking I seasoned up a couple of chicken breast, cooked the bacon and prepared this wonderful  guacamole.

After my chicken breast rested, I chopped that baby up to top my Fiesta Fries with.

Yes, it's that time again.....Let's EAT! Oh, don't forget the Jarritos!

Fiesta Fries

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

4 Idaho Potatoes, washed, peeled, cut
1 pack of bacon
2 chicken breast
2 tsp. creole seasoning
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. crushed oregano
1 tsp. black pepper
1 lemon, zested, juiced
1 lime, juiced
3 c. sharp cheddar cheese, grated
1 jar of jalapenos, sliced
1 tomato, seeded, diced
3 stalks of green onions, sliced
1/4 c. red onion
guacamole (recipe below)
extra virgin olive oil
sour cream to top

Directions:

Preheat oven to 375 degrees

Wash, peel and slice potatoes into about 1/2 inch slices. Soak in cold water for about 30 minutes. Drain, rinse and dry well. Heat a pot half full with cooking oil to 360 degrees.

Place fries in hot oil in batches and cook for about 10-12 minutes, until fries are golden brown. Remove from pan, drain on paper towels and sprinkle lightly with salt.

Rinse chicken and pat dry. Season chicken with all the seasonings, lemon juice and zest and lime juice. Add about 2 tablespoons of olive oil to the chicken and mix well. Refrigerate chicken until ready to use.

Place bacon on a baking sheet and bake at 375 degrees until nice and crispy about 20 minutes. Remove from oven and drain on napkins.

In a skillet add a couple of tablespoons of extra virgin olive oil over medium heat. Add chicken to pan and cook for about 6-7 minutes per side, until chicken is no longer pink and cooked through. Remove from pan and allow chicken to rest, then chop chicken into bite size pieces.

To Assemble:

Pre heat oven to broil. Place fries on a baking sheet, top with cheese, chicken, crumbled bacon, jalapenos. Broil about 5 minutes until cheese is melted. Remove from oven, top with tomatoes, green and red onion, guacamole and sour cream. 

Guacamole:

2 avocados
1 Serrano, seeded, chopped
1 lime, juiced
1 tsp. black pepper
1/2 tsp. salt
1/4 c. red onion, chopped
1/4 c. chopped cilantro (optional)

Directions:

Cut avocado in half, with a spoon scoop out the avocado. Place avocado in a bowl, all remaining ingredients and mix well with a fork.

Italian Scallion Cheese Bread

Mama Mia!

You all know the story, I love cheese, I love bread, I love food. But, yes, but, more than anything I love homemade Italian Cheese Bread. This bread is a winner, and you can't beat the taste of fresh, cheesy, ooey (new word), gooey, hot bread, right out the oven!

The key, fresh bread. I went to the baker first thing in the morning and purchased fresh Italian bread. Then I took the bread home, cut it and half, lengthwise, and gutted some of the filling out the middle.

Now, you can take this gutted filling and slather it with some butter like I did, just don't throw it away. I then took all my cheeses, half the scallions and some spices and mixed them well in a bowl. Spread this mixture on the bread, you should be able to cover four loaves with this amount of spread.

Bake the bread at 375 degrees for 15 minutes, then broil for a couple of minutes and look what we have! This is bread heaven all that is missing is a big bowl of my Creole Sunday Ragu.

Italian Scallion Cheese Bread

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 loaves of bread

Ingredients:

2 loaves of Italian Bread, sliced in half
1 bunch of green onion (scallions) chopped , divided
1 pack of cream cheese, softened
1 c. jack cheese
2 oz. of crumbled Gouda cheese
2 oz. of feta cheese
4 oz. Parmesan cheese
1/2 stick of butter, room temperature, unsalted
2 tbsp. extra virgin olive oil
1 shallot, diced
3 cloves of garlic, chopped
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. crushed oregano

Directions:

Preheat oven to 375 degrees. Place sliced bread on a baking pan. Remove about 1" of bread out the center of each loaf. In a large bowl, mix all the ingredients together.

Spread mixture on the four bread loaves and bake for 15 minutes then broil for 3-4 minutes, until bread is golden brown. Remove bread from oven and top with remaining green onions.

Mama Mia!

You all know the story, I love cheese, I love bread, I love food. But, yes, but, more than anything I love homemade Italian Cheese Bread. This bread is a winner, and you can't beat the taste of fresh, cheesy, ooey (new word), gooey, hot bread, right out the oven!

The key, fresh bread. I went to the baker first thing in the morning and purchased fresh Italian bread. Then I took the bread home, cut it and half, lengthwise, and gutted some of the filling out the middle.

Now, you can take this gutted filling and slather it with some butter like I did, just don't throw it away. I then took all my cheeses, half the scallions and some spices and mixed them well in a bowl. Spread this mixture on the bread, you should be able to cover four loaves with this amount of spread.

Bake the bread at 375 degrees for 15 minutes, then broil for a couple of minutes and look what we have! This is bread heaven all that is missing is a big bowl of my Creole Sunday Ragu.

Italian Scallion Cheese Bread

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 loaves of bread

Ingredients:

2 loaves of Italian Bread, sliced in half
1 bunch of green onion (scallions) chopped , divided
1 pack of cream cheese, softened
1 c. jack cheese
2 oz. of crumbled Gouda cheese
2 oz. of feta cheese
4 oz. Parmesan cheese
1/2 stick of butter, room temperature, unsalted
2 tbsp. extra virgin olive oil
1 shallot, diced
3 cloves of garlic, chopped
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. crushed oregano

Directions:

Preheat oven to 375 degrees. Place sliced bread on a baking pan. Remove about 1" of bread out the center of each loaf. In a large bowl, mix all the ingredients together.

Spread mixture on the four bread loaves and bake for 15 minutes then broil for 3-4 minutes, until bread is golden brown. Remove bread from oven and top with remaining green onions.

Applewood Smoked Chicken Kabobs

Grilling Time!

Grilling Time! I have put my Mother's Day present to great use. I have grilled everyday and I just love it! I decided that I wanted to grill some Kabobs today. I just bought some new Applewood Smoked Salt and it smells delicious. If you have never used smoked salt, it's a must for those of us who are serious about grilling. 

This recipe is so simple. Cut up your chicken breast into large chunks. I cut the chicken breast in half and then cut it into chunks about 1-2 inches. Chop the bell peppers and place everything in a bowl.

Season with the Applewood Smoked Salt, creole seasoning, garlic and onion powder and a little black pepper. Toss all this with a little extra virgin olive oil and that's it. Don't forget to soak your bamboo skewers  for at least a few hours, if not, be prepared for them to catch a fire on the grill, #dangerous!

I lightly greased my grill with a little olive oil to help prevent the kabobs from sticking. You can make these skewers in advance and marinate overnight if you choose. I couldn't wait so I went straight to the grill.

Grill the kabobs for about 12-15 minutes. You can baste with a little barbeque sauce while cooking but not too much because, it can cause the chicken to burn.

For those of you wondering, those hotlinks in the back of the grill is all Big Goo. I said chicken, he said Pork...lol! 

Applewood Smoked Chicken Kabobs

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 skewers
 

Ingredients:

4 chicken breast, diced into 1-2 inch chunks
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. black pepper
1 tsp. applewood smoked salt
3 tbsp. extra virgin olive oil
3 bell peppers, diced into chunks
10 bamboo skewers, soaked in water for a few hours
1 c. barbeque sauce

Directions:

Rinse chicken and pat dry. Place in a large bowl. Add all seasonings, olive oil and bell pepper chunks. Mix well. Thread onto bamboo skewers and set aside. Set up grill and lightly grease grates with a little olive oil, cook chicken for  12-15 minutes until chicken is no longer pink. Baste with a little barbeque sauce while cooking if desired. Be careful not to add to much sauce because you do not want the chicken to burn.

Grilling Time!

Grilling Time! I have put my Mother's Day present to great use. I have grilled everyday and I just love it! I decided that I wanted to grill some Kabobs today. I just bought some new Applewood Smoked Salt and it smells delicious. If you have never used smoked salt, it's a must for those of us who are serious about grilling. 

This recipe is so simple. Cut up your chicken breast into large chunks. I cut the chicken breast in half and then cut it into chunks about 1-2 inches. Chop the bell peppers and place everything in a bowl.

Season with the Applewood Smoked Salt, creole seasoning, garlic and onion powder and a little black pepper. Toss all this with a little extra virgin olive oil and that's it. Don't forget to soak your bamboo skewers  for at least a few hours, if not, be prepared for them to catch a fire on the grill, #dangerous!

I lightly greased my grill with a little olive oil to help prevent the kabobs from sticking. You can make these skewers in advance and marinate overnight if you choose. I couldn't wait so I went straight to the grill.

Grill the kabobs for about 12-15 minutes. You can baste with a little barbeque sauce while cooking but not too much because, it can cause the chicken to burn.

For those of you wondering, those hotlinks in the back of the grill is all Big Goo. I said chicken, he said Pork...lol! 

Applewood Smoked Chicken Kabobs

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 skewers
 

Ingredients:

4 chicken breast, diced into 1-2 inch chunks
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. black pepper
1 tsp. applewood smoked salt
3 tbsp. extra virgin olive oil
3 bell peppers, diced into chunks
10 bamboo skewers, soaked in water for a few hours
1 c. barbeque sauce

Directions:

Rinse chicken and pat dry. Place in a large bowl. Add all seasonings, olive oil and bell pepper chunks. Mix well. Thread onto bamboo skewers and set aside. Set up grill and lightly grease grates with a little olive oil, cook chicken for  12-15 minutes until chicken is no longer pink. Baste with a little barbeque sauce while cooking if desired. Be careful not to add to much sauce because you do not want the chicken to burn.