Baked – Potato Nachos

A couple of weeks ago my brother was over and I was trying to think of something easy and filling to make. I know both him AND my hubby LOVE potatoes and bacon. Then again, there are few that DON’T love that combination. Am I right?! So I cut up a few potatoes and just kept adding stuff I had in my fridge to the pan and VOILA! DINNER!

You want to know something weird though? My kids don’t love potatoes. The only type of potatoes they like are french fries. It’s a no to mashed potatoes, tater tots, hash browns, etc. Aren’t they weird. Who doesn’t love potatoes in all shapes, sizes and forms? MY CHILDREN. It’s like I don’t know who they are! They have some serious training to undergo. We’ve gotta work on them. Hopefully by Thanksgiving their MAJOR problem and pickiness of potatoes will be transformed. I will let you know. šŸ™‚

So…. here is the HIT OF THE NIGHT with the adults. The kids had sandwiches. So THERE.

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Ingredients:

  1. 6-10 slices of precooked bacon (I used black label hormel pre-cooked. You can also “pre-cook your own in the oven and then freeze what you don’t use and pull out as needed! Great trick for bacon cravings!!)
  2. 4-5 Yukon gold potatoes scrubbed and diced into bite size pieces (You can also buy the “pre chopped” homestyle fries from the frozen section of the grocery store for an easy option.
  3. 4 chicken tenderloins cooked (I sauteed with 1 TB olive oil, salt and pepper) and diced. You can also use leftover rotisserie chicken. That would be EASY and TASTY!
  4. 1 teaspoon kosher salt
  5. 2-3 TB olive oil
  6. 3/4 teaspoon freshly ground black pepper
  7. 2 sweet mini red bell peppers diced
  8. 2 tsp chili powder
  9. 1 tsp garlic powder
  10. 1/2 tsp cumin
  11. 1 avocado (for topping)
  12. Greek yogurt (for topping)
  13. Salsa (also for topping)
  14. 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
  15. 3 green onions, sliced thin
  16. OPTIONAL: sprinkle with red chili flakes

 

 

Directions:

Bacon: Microwave the pre-cooked bacon on a plate with paper towel as directed on packaging. You can also cook raw bacon in the oven as directed. I just go for easy and quick bacon on nights like this!

Potatoes: Preheat oven to 350 degrees. Scrub and diced the potatoes into bite size pieces. ( like the peel to still be on the potatoes. You can peel if you’d like to). Drizzle the potatoes with olive oil and sprinkle with salt and pepper, cumin, garlic powder, and chili powder on the pan and stir around a bit. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 15 – 20Ā minutes or until soft.Ā Stir again and if needed bake another 10-15 min.

(If you need to saute chicken because you do not have leftover rotisserie chicken, do it NOW while potatoes are baking. Then set aside and rest once cooked. Dice right before you put onto the potatoes.)

Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese, peppers, chicken, and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions, avocado and greek yogurt (or sour cream) just before serving. Enjoy!

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And now, for the song of the day:

Honey Sesame Glazed Chicken Wings – Baked!

Earth Fare had a sale on wings the other day, and they were SUCH a good price… I got two packages of them!!! I took forever to actually make them though because I was trying to figure out how to make them crispy WITHOUT frying them like they do at restaurants. I also didn’t want to do crock pot wings, because then the skin just gets soft and… goopy. So… I was on a mission… how to make crispy wings in the oven?! And… I found it!

Crispy Oven Baked Wings

You’ll want to check out her blog! I used a completely different sauce, but her method on how to make oven baked wings CRISPY and CRUNCHY like you’ve gotten at a restaurant… worked PERFECTLY!!! I will credit her below again when I explain how to do so.

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2 Servings

Ingredients:

  • 2 lbsĀ chicken wings, cut into wingettes and drumettes (tips discarded)
  • 2 tbsp baking powder (NOT BAKING SODA / BI-CARB SODA!!)
  • Ā¾ tsp salt

For the Sauce/Glaze

  • 1 TB toasted Sesame Oil
  • 2 TB local organic honey
  • 2 TB brown sugar
  • salt and pepper to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1 tsp worcestershire sauce
  • dash cayenne powder
  • 1/2 tsp hot sauce of your choice
  • 1-2 TB apple cider vinegar (depending on how liquidy you want your sauce)
  • 1 TB lemon juice

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Directions:

Crispy Wings taken from blog: Recipe Tin EatsĀ How to make Crispy Oven Baked Wings
  1. If you are organized enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
  2. Adjust oven racks to upper-middle and lower-middle positions.
  3. Preheat oven to 250F/120C.
  4. Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with olive oil cooking spray.
  5. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
  6. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
  7. Place wings on the lower middle oven rack and bake for 30 minutes.
  8. Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 – 50 minutes, rotating the tray halfway through. (If you use convection on your oven, this time can be cut to 30 minutes)
  9. Remove baking tray from the oven and put into the bowl with the sauce, immediately toss wings in the sauce and glaze.
  10. Serve and enjoy!.

Sauce:

  1. Add all ingredients into a large bowl and whisk each ingredients together until well incorporated
  2. When you toss the wings into the glaze, make sure the wings are HOT, right out of the oven, to help melt the brown sugar and become a perfect glaze on the wings.

ENJOY!

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I served these wings with the below recipe:

  • 2 large yukon gold potatoes sliced
  • 1 large yellow summer squash sliced
  • 1 TB unsalted butter
  • 1-2 TB olive oil
  • dash cayenne pepper
  • 1/2 tsp smoke paprika
  • salt and pepper to taste
  • 1/4 cup parmesan cheese

Directions:

In a small baking dish, place the potatoes and squash and drizzle with olive oil. Sprinkle all of the seasonings all over the veggies and then stir and toss until everything is coated evenly. Dot with the butter and bake with the wings above. OTHERWISE, bake at 425 for 30 minutes, or until the potatoes are soft.

And now, for the quote of the day:

You cannot be both either you are or your not. Im not wishy washy unlike some. My family and friends see me online and in person. Theres no difference when your heart is right. Get right with God youll see

Oven Roasted Broccoli and Spicy Shrimp

So, I haven’t posted in a while… we very spontaneously went out of town to visit my husband’s grandfather. We have been asking him if we could visit him for a while and he would always come up with a reason we couldn’t visit: hurricane season, ebola… etc. You get the gist. Well, my hubby was talking to him and he said we could come and visit, but only of we came before June 1st (hurricane season)! So… we packed up and drove 8 hours and spent the weekend with him! He is 95, and we felt like… you never know how many more visits we will be able to make, so we went down to visit him! I did cook quite a bit while I was down there, but did not document any of it… but these are a couple of dishes I made before and after the trip!

Oven Roasted Broccoli and Spicy Shrimp

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Ingredients:

1/2 lb peeled and deveined wild Caught Shrimp (I used TJ Argentinian Red Shrimp)
2 TB unsalted butter
1-2 cups frozen (or fresh) broccoli
1/4 tsp Himalayan sea salt
1/4 tsp fresh ground pepper
Drizzle of olive oil
1/2 tsp Cajun seasoning (Emeril’s Bayou Blast is great!)
1 TB lemon juice drizzled over top
Parmesan cheese if desired

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Directions:

Preheat the oven to 375 degrees. Line a baking sheet (that has a raised lip… like a cookie sheet) with tin foil and either grease with a bit of butter or cooking spray. Put raw shrimp and broccoli in a bowl and toss with the ingredients until well coated. Spread so there is a single layer out on the baking sheet. Place in oven for 12 to 15 minutes until shrimp is cooked thru and no longer translucent, but also not over cooked. Remove and squeeze a bit of lemon juice over top and serve immediately.

Enjoy! This one is a quick and easy filling dinner. Serve it over rice, as is, or with a bit of fruit! This one was delicious!

And now, for the quote of the day:

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Baked Chicken Fajitas

This recipe is a very easy one! And it’s baked, not sauteed! You get protein and veggies! Also, if you want to save a bit of calories, you can eat it over a bed of spinach or a big green salad!
Today was a bit crazy. I homeschool my daughter and this morning we decided to start school as soon as she was done with breakfast instead of waiting until our normal start time. It actually started our day our marvelously! Then, my threenager made an appearance. Did you know that a feisty 3 year old can inhibit clear thinking school time? 5 time outs and many toys and privileges taken away later… school was over, and I told my kids they must need to play outside! Luckily, they agreed! šŸ™‚
By the time dinner time rolled around I had very little sanity or energy left! So, fajitas is easy filling and also quite delicious! Try this quick one for sure!
My recipe took a total of about 25-30 min including prep and baking time.

This is for 4 servings :

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Ingredients

1/2 pound chicken tenderloins – sliced thinly
6 mini sweet peppers – multi color – sliced
1/2 onion – cut in thin slices
2 TB olive oil
1 teaspoons chili powder
1/2 teaspoon cumin
Ā½ teaspoon garlic powder
1/4 tsp cayenne powder
1/4 tsp smoked paprika
1/2 lime plus lime zest
1 teaspoon salt
Ā½ teaspoon ground pepper

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Instructions

Preheat oven to 375 degrees
Place chicken, onions and peppers on a greased cookie sheet. Drizzle olive oil over the chicken and veggies.
In small bowl combine chili powder, cumin, cayenne powder, paprika, garlic powder, salt and pepper.
Sprinkle dry ingredients over the chicken and veggies and toss together on a large cookie sheet with a lip on each side.
Spread out evenly.
Bake for 20-30 minutes until chicken is cooked and the veggies are soft with a crispy edge. Zest lime over top of chicken fajitas and serve with a lime wedge to squeeze over fajitas if desired.
Serve with tortillas, sour cream, avocado, salsa, and all your favorite fajita fixins!

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And now, an idea to have a little fun… a “quote” I saw online!

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