Baked Garlic Cilantro Fries

I’ve figured out, I really can’t eat plain fries anymore. I recently took my nephew to BRGR and said “we should order the truffle fries”. As a 16 year old, I think he was a little scared because he asked if we could order regular fries. Although we intended to share, we both gravitated toward our personal picks. This is for my friends with adult palates.

Cilantro FriesBaked Garlic Cilantro Fries on Pinterest
2-3 potatoes
1 T. olive oil
1/8 to 1/4 tsp. garlic powder
1/4 to 1/2 tsp. sea salt
pepper
1/8 c. cilantro

Preheat oven to 425 degrees. Line cookie sheet with foil and place a wire cookie rack onto it. Cut potatoes and soak in cold water for a few minutes. Dry. Toss in olive oil, garlic, salt, and pepper. Bake for 20-25 minutes. Once fries are done, toss in cilantro.

Notes:

  • If you don’t use a wire rack, flip fries half way through baking.
  • Shortcut recipe, use coating on pre-made frozen fries. I baked 20 minutes and it was probably a little too long.
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Herb-Roasted Pork Chops

One of the best cooks I ever dated was D. His parents owned a restaurant and he taught me a lot about seasoning. Pork chops were his favorite food. He used to put flour, seasoning salt, garlic, and black pepper in a plastic store bag and coat the pork chops. The other day, I decided to do something a little different with my pork chops and ran across this diabetic friendly recipe. I hope you enjoy this refreshing pork recipe. It reminded me a little of my Bacon-Wrapped Pork Tenderloin recipe – minus the bacon. I think it would taste great with a scampi pasta side dish.

Lemon Herb Pork ChopHerb-Roasted Pork Chop by Mr. Food
3 T.  lemon juice
3 scallions, thinly sliced
3 garlic cloves, minced
1 1/2 tsp. dried rosemary, crushed
1/4 tsp. black pepper
4 pork chops

Preheat oven to 400 degrees. Spray a baking dish with non-stick spray. Mix tops in another bowl, placing meat inside, and coating both sides. Place in baking dish and cook for 20 minutes. Serves four.

Nutritional Facts Per Serving: 177 calories (64 calories from fat), 7 g. fat (3 g. saturated fat), 71 mg. cholesterol, 58 mg. sodium, 2 g. carbs, 0 g. fiber, 1 g. sugar, and 25 g. protein.

Notes:

  • I used a boneless pork loin chop.
  • I used chopped garlic in a jar.

Chicken Nuggets

I’ve worked in the hotel industry for nearly 14 years now. Over the years, I’ve seen many brides and grooms create gift bags for their out of town guests. A few weeks ago, one of my co-workers told me when she gets married some day that she will include Cheetos for guests. It made me laugh. Renee proclaimed, “Everybody loves them even if they don’t admit it.” I said, “It’s like KFC. Everybody has a favorite kind or side dish but you don’t eat it every often.”

Although this recipe is no KFC secret recipe, it is a healthier way to serve your family something every kid will eat.

Chicken NuggetsBaked Nuggets by Parade Magazine
1/4 c. flour
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1 pound boneless, skinless chicken breast (cut into 2 inch pieces)
1/4 c. skim milk
1/2 c. plain dried bread crumbs

Mix flour, onion powder, garlic powder, salt, and pepper in a shallow dish. Pour milk into a separate shallow dish. Pour bread crumbs onto a third shallow dish. Place chicken piece in flour mixture, then milk, and roll in bread crumbs. Place coated pieces on a parchment lined cookie sheet. Spray with cooking spray. Bake at 400 degrees for 20 minutes.

Nutritional Information: 220 calories per serving, 17 g. carbs, 26 g. protein, 4 g. fat, 65 mg. cholesterol, 220 mg. sodium, and 2 g. fiber. Recipe makes four servings.

Note: One of my friend’s children is allergic to milk. I’m sure this would work just as well with soy milk.

Tangy BBQ Sauce
1/3 c. barbecue sauce
1 T. cider vinegar
2 T. honey
1 tsp. grated orange rind

In a small sauce pan, bring ingredients to a boil. Reduce heat and simmer for 4 minutes. Serve warm.

Note: I didn’t have an orange so I used orange juice. I thought the sauce was great.

Mr. Food’s

I don’t know about any of you but I was a news junkie as a kid. On my days off, I would watch about every newscast during the day – including KTIV Channel 4 for News at Noon with Al Jones. For those of you still in the Sioux City viewing area, Al still does the Noon news. My father was telling me though that he has a co-anchor now. But I digress. In addition to getting the latest in farm news like the price of cattle, corn, and soybeans, you could also catch a segment with Mr. Food’s. Now I am assuming that Mr. Food’s is a syndicated segment that stations can add but I don’t think they still carry it on KTIV. One of the favorite recipes and first cheesecake I ever baked from scratch was a Mr. Food’s Heath Bar Chocolate Chip Cookie Cheesecake (one of my sister’s favorite recipes I promise to share in a future post).

While home for Thanksgiving, my sister gave me a stack of cookbooks and cooking magazines to review. She told me if I wanted any of them, I could have them. One of the cookbooks was Mr. Food’s Quick & Easy Diabetic Cooking. My sister isn’t diabetic so I am going to assume she got it from my grandmother. But I love Mr. Food’s and he has some great recipes in it. This recipe is a slight variation on one in his cookbook. Instead of hot sauce, I substituted sweet and sour sauce. Probably a little less healthy but turned out pretty good.

Buffalo Chicken Strips
Chicken Fingers
1 & 1/2 lb. chicken breast, cut into strips
one small can of French’s Onions, crushed (the ones you put on green bean casserole)
1/4 c. sweet Thai sauce

Cover a cookie sheet in foil. Lightly coat the chicken with sauce, then do the same with French’s onions. Place chicken strips on baking sheet and cook for 10 minutes at 450 degrees.

Note: If you cook with hot cayenne pepper sauce instead of sweet Thai sauce, here are the nutritional facts based on eating three – 1 oz. strips. 196 calories (84 calories from fat), 9 g. fat (3 g. saturated fat), 51 mg cholesterol, 255 mg. sodium, 0 g. fiber, 0 g. sugars, and 20 g. protein.

Overnight Caramel French Toast

Yesterday was the one year anniversary of my blog. I had the best of intentions to post but got caught up watching the Oprah interview with Lance Armstrong. As a celebration of one year sharing my favorites and testing new recipes, I thought I would share one of the best new recipes I’ve made in 2013.

I hope you enjoy this recipe from “Favorite Recipes – MS Forward.” I got this cookbook from my aunt Linda. Two of her daughters (Jenny and Jeanna) battle MS every day. Jeanna was one of the people who helped put this fundraising cookbook together. You know what I say, the best recipes come from cookbooks like this because people only share their best recipes. Hope you make this for your family on this long holiday weekend.

Caramel French ToastOvernight Caramel French Toast by Carol Hendrix
2 T. light corn syrup
1/2 c. butter (1 stick)
1 c. brown sugar
12 slices of bread
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt

In a saucepan, combine corn syrup, butter, and brown sugar. Simmer til syrupy. Pour mixture into the bottom of a 13 x 9 sprayed glass baking dish. Layer with six slices of bread. Stack second layer of bread on top. In a bowl, beat together eggs, milk, vanilla, and salt. Pour over bread. Cover pan and refrigerate overnight. Preheat oven for 350 degrees. Uncover pan and bake for 45 minutes. Serve hot or warm.

Notes: This reheats well and doesn’t leave a messy pan.

Panko Salmon

I was having dinner with my friend Kelly over Christmas break. I was telling her how I was going to be cooking a bunch of meals for my grandparents while I was home. The goal is to make it like Social Supper for them – prep, freeze, thaw, and cook. I also told Kelly that I needed some healthier dishes that were not chicken or turkey based as my Grandpa won’t eat those meats. She had this great Weight Watcher recipe suggestion. I’ve eaten something similar with chicken so it sounded perfect. Give it a try to help you achieve those New Year’s resolutions.

HoneyMustard_SalmonPanko Salmon by Kelly Howard
4 salmon filets
1/2 c. Panko bread crumbs
3 T. honey mustard
1 T. honey
a touch of paprika and thyme (optional)

Mix mustard and honey together. Brush on thawed salmon. Roll in bread crumbs. Bake at 375 degrees for 20 minutes.

Note: I served it with a half serving of Weight Watchers Smart Ones – Mac and Cheese.