From The Kitchen Of Rachelle Underwood

Saturday, June 30, 2012

Garlic, Rosemary and Parmesan Oven Fries

I have been making oven fries for a long time.  I started out just sprinkling season salt on the potato wedges, and while that is good, this recipe is better.  These have a ton of flavor, and go with any meal. I usually always make these to go along side a burger to get the "burger and fries" feel.  Tonight I made them with grilled chicken and a salad.  My husband, and two boys don't like potatoes very much, but they love these.  In fact, my 3 year old eats the brown skins off the potato wedge first because they are his favorite part.  Fiberlicious!
You can really add any dry herb you want.  Thyme, oregano, basil are some variations that would be good. Don't waste your money on getting freshly grated Parmesan, you really can't tell the difference.  I normally don't use canned Parmesan cheese on anything except marinades and roasted vegetables.  You get the same flavor as using expensive, freshly grated Parmesan in this recipe.

Garlic, Rosemary and Parmesan Oven Fries

4-5 russet potatoes (you could use red potatoes too.)
4 garlic cloves, pressed
2-3 tbs olive oil
1 1/2 tsp dried rosemary
1/3-1/2 c Parmesan cheese (in the can)
1 1/2 tsp salt or more to taste

Preheat oven to 450 degrees.  Slice potatoes in half the long way, take the 2 halves and slice again the long way. Cut 3 wedges of potatoes from what is left after you cut the potatoes.  Place potato wedges on a jelly roll pan or large cookie sheet.  Add olive oil, salt, herbs, 1/4 cup of cheese and garlic.  Toss potatoes to coat evenly, and settle potatoes into an even layer on the pan.  Sprinkle with remaining cheese. Bake for 30-40 minutes or until golden and crisp. 

Saturday, June 2, 2012

Healthy Mexi-Bowls

As I have said in recent posts, my family LOVES Mexican food.  I made these healthy Mexi-bowls last night for dinner, not because I planned it really.  Two nights ago I had made tacos for dinner, and with those tacos I had made some Pico De Gallo (minus the avocado).  I had some left over.  And while I was at the beach with my kids, I of course was thinking about what I was going to throw together for dinner.  I had leftover grilled chicken from tacos, leftover Pico De Gallo, Crock Pot pinto beans in the mind started to put all these things together.  I made some white rice with a little bit of toasted orzo in it,  and cooked it with chicken broth.  Then when the rice was done, I fluffed the rice while incorporating the Pico De Gallo.  So really, that was only thing I actually cooked.....rice.  This is a great, healthy, well balanced meal that does wonders for leftovers. If your kids are picky...just serve them rice by itself, beans by itself and chicken by itself.  Then you can please both kids and adults. All recipes for this meal are highlighted here for your convenience.
Healthy Mexi-Bowls

1 c white rice
1/2 c orzo (if you don't have orzo, just use another 1/2 c rice)
1 tbs olive oil
2 c chicken broth
1 c pico de gallo
2 c whole pinto beans (or 1 can pinto beans, heated)
2 chicken breasts, cubed, shredded or sliced (cooked however)
2 c lettuce, finely shredded

salsa (optional)
avocado (optional)
sour cream (optional)
cheese (optional)

For the rice, heat olive oil in a medium pot, add orzo and stir over medium heat until orzo is golden.  Add white rice, and stir around for about a minute.  Add chicken broth, and bring to a boil.  Cover and let simmer on low for 17 minutes.  Fluff rice with fork and drain any juice on the pico de gallo and add pico de gallo to the hot cooked rice. 
To assemble the mexi-bowls:
In a bowl start with rice, then beans, then chicken, then lettuce, then any garnishes you would like.