These french fries are cooked to the point where there are kind of crisp on the outside, but fully soft on the inside. If you desire crisper fries, consider the double fry method, or cook longer at a higher temperature. As I said in my chicken nugget post yesterday, this was my first time really frying, and so I was impressed these turned out so well!
Heat oil to 350 F. Wash, peel, and julienne potatoes to desired size. Add potatoes to oil and fry for 15 minutes.
Remove from oil and strain on a paper towel for 5 minutes. Transfer to a baking sheet and add to a 250 F oven to keep warm till serving.
On a baking sheet bake 1/2 a bag of chicken nuggets as directed on package.
In a serving bowl, microwave 3 Tbsp of butter for 25 seconds.
Add to melted/softened butter, 4 Tbsp of wing/hot sauce (Texas Pete, Frank’s), 1 Tbsp of worcestershire sauce, 1 tsp of cayenne, and 1 1/2 tsp of garlic powder. Mix and microwave for another 20 seconds.
Once chicken is cooked, transfer into serving bowl. Toss until coated then serve with blue cheese.
Cheese, Sausage, Mustard, & Crackers
Cut up your choice of meats and cheeses. Serve on crackers with mustard.
Cheesy Braided Bread
Preheat oven to 400 F.
Using 1/2 a pizza amount of dough, roll into a rectangle until about 1/4 inch thick.
Place shredded cheese down the center 1/3 of bread. Place cuts down either side of the bread, even on both sides.
Begin braiding by placing one piece from one side over one from the other. Continue until all pieces are tucked under.
Place into a large baking sheet that is sprayed with cooking spray. Top with shredded cheese.
Bake for 22 minutes. Let cool for 5 minutes, slice and serve with choice dipping sauce.
This is a very filling and heavy pasta side. Adding fresh veggies would easily brighten it up and make it a perfect salad for a summers day where you’ve done lots of work, or a great picnic salad to be served with grilled chicken and watermelon. Every time you change the ingredients, it’s like your getting a new salad! I would also add a bit of dill to the salad, but I don’t have any at the moment, so none this time.
Boil 8 oz of pasta until al dente. Strain and rinse with cold water. Shake off excess water and transfer to serving bowl.
Add 1/3 cup of ranch dressing. Add 1 cup of mayo. Add 3 Tbsp of dried minced onion. Add 1 Tbsp of garlic powder. Add 2 tsp of onion powder. Add 1 1/2 Tbsp of chives. Mix together.
This pasta was delicious. I don’t usually make vinaigrettes because they tend to be too bitter for me or over power the dish. The proportions for this dish are perfect for covering the pasta, but still allows the flavor of the pasta to come through. This would be a fantastic summer dish to give a refreshed feeling, or served heartier with the addition of other veggies, cheeses, or even a meat. Some ingredients that would be a good addition include broccoli, zucchini, cucumbers, diced red peppers, diced onion, shredded or cubed sharp cheese, cubed pepperoni or hard salami, etc.
When I made this pasta, I used the ingredients below: apple cider vinegar, canola oil, and buckwheat blossom honey from a local beekeeper. I used the specified vinegar and oil, however, I did add an additional teaspoon of plain honey to add additional sweetness without the additional buckwheat flavor. The buckwheat honey did give it a very unique flavor though! The apple flavor was perfectly complimented by the buckwheat honey, and because of the honey, there was a floral aftertaste that was very unique. Buckwheat honey also added additional bitterness, so that was why I added additional plain honey.
Bring to a boil 3 cups of water in a large pot.
Once boiling add 8 oz of rotini pasta and cook for 15 minutes. Strain the pasta and rinse with cold water. Shake off excess water, then transfer to your desired serving bowl.
In a small bowl/ramekin, mix together 1/4 cup of canola oil, 3 Tbsp of apple cider vinegar, and 1 Tbsp honey. Stir until homogeneous and adjust to taste.
Stir together pasta, apple cider vinaigrette, and any other ingredients you desire. Refrigerate until serving. Serves 4 as a side dish.
My family has been making deviled eggs for almost every picnic and family party since I was a child. We’ve made them on the trunk of our car before, tried to transport them made, and made them at home and stuffed them at our destination. My family also tends to make our deviled eggs more liquidy than others do.
Hard boil the half the number of deviled eggs you want. I used 3 for this recipe. (Boil water, and once boiling lower eggs into water using a spoon and set a timer for 15 minutes. After 15 minutes, immediately submerge in cold water, and refresh with more cold water if it begins to warm for about 10 minute.)
Peel 3 eggs and rinse under cold water to remove excess shell/shell fragments. Place eggs on plate and cut the eggs in half with a butter knife. Cut from top to bottom of egg slowly to not damage the egg white.
Once cut in half, grab another bowl, and place egg yolks into the bowl. The easiest way to do this is to invert the egg half over the bowl, and gently pull back on the egg whites around the edge of the yolk. If it’s really stuck, you can also lightly tap the back side of the egg while holding back the yolk till it falls out.
Mash up the yolks with a fork. Add 1 tsp of mustard powder, 1 1/2 Tbsp of yellow mustard, and 1 cup of mayo or equivalent. Mix and adjust to your taste.
Using 2 spoons or a piping bag, fill the egg halfs. Reserve extra filling to add to potato salad, make a sandwich, smear over ham, or enjoy on it’s own as a snack.
Finish the deviled eggs by gently taping some paprika over top. Refrigerate covered or serve right away.
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