Load Potato Wedges

These potato wedges are unbelievable.



They are super cheesy, full of bacon and slathered in ranch dressing.


How can you proceed wrong with cheese, bacon and ranch getting dressed?
The recipe calls for real bacon morsels.


I made mine with crumbled bacon I had left over from a recipe I had made the day before.

It is such an easy recipe, much like potato coverings, but less work because you do not have to depression the potatoes out.

I admired being adept to just cut the potatoes into wedges, ovenovenovenbake them, peak them with all the goodies and eat! 

Potato Wedges components:

Wedges: 
4-6 Potatoes, 1/4 cup olive oil, ocean Salt, new ground pepper oceansoning salt tart Cream/Ranch dressing:, 1 cup tart cream, 0,5 cup ranch getting dressed , 1/4 cup milk
Toppings:, 2 cups shredded cheddar cheese, 0,5 cup genuine bacon bits,
Handful of chopped Chives, 

directions:

slash potatoes into wedges. Place wedges into a deep basin, drizzle with olive oil, saline, pepper and seasoning saline. Toss until well coated. location on foiled ovenbaking sheet. ovenbake at 400 for 40 minutes or until fork tender.

While the wedges are preparing food, mix simultaneously the sour elite, ranch getting dressed and milk. When the potatoes are finished cooking sprinkle the dairy cheese and bacon over them. location under the broiler for a couple of seconds to dissolve the dairy cheese. Remove from the baking oven when the cheese is dissolved and bubbly. Drizzle with the ranch mixture and the chives. Serve immediately.

Strawberry Bannana Smoothies

Taylor loves smoothies. Give that kid a smoothie and he is in heaven. It doesn't matter what kind of smoothie either, he loves them all, but his favorite is strawberry banana. He has been on a smoothie kick again, especially the smoothies from Orange Julius and you guessed it, his favorite is their strawberry banana.

So being the coolest mom around, I have been making my little man smoothies. Strawberry banana smoothies to be exact. I like to make them with milk, but we have also made them with orange juice. Those are my favorite. Strawberry, banana and a hint of orange is so delicious and refreshing, especially in the morning.

You can mix it up and add any kind of fresh or frozen fruit you love or have hanging around the house that needs to used up. Strawberry, blueberry and pineapple is also a favorite around this house. Oh, and don't forget about mangoes, mangoes are awesome paired with pineapple and strawberries. Such a nice refreshing tropical smoothie. Makes me think of summer. So hurry up and make a smoothie so you to can dream about summer coming soon.

Strawberry Banana Smoothies

Makes 2 smoothies

or 1extra large delicious smoothie if you don't want to share!

Ingredients:

• 1 cup plain Yogurt
• 1/2 cup Strawberries, fresh or frozen
• 1 whole small Banana, sliced
• 1/4 cup Milk
• a squirt of Honey
• 4-5 Ice Cubes

Instructions:

Place yogurt, strawberries, sliced banana, milk, ice cubes and honey all into a blender. Blend until desired consistency. Taste for sweetness, add more honey if needed. Pour into a nice tall glass and enjoy!

Baked Tacos

This is another quick and easy dinner recipe. Perfect to make on busy weeknight. The tacos are hot, crispy and cheesy after being baked for a few minutes. Pull them out of the oven and load them up with your favorite toppings.

Look at all that cheesy goodness melting over the beef mixture. Pure yumminess.

I topped mine with taco sauce, onions, tomatoes and more cheese. I just couldn't resist the cheese. You could serve this with a side of Spanish rice or guacamole and chips.

When assembling the tacos for the oven, make sure the ground beef mixture is not soupy or greasy. A soupy or greasy mixture will result in the taco shells having a soggy bottom and fall apart when you try to lift them up and devour them. I didn't have this problem, I simmered my ground beef mixture for a few minutes and it turned out perfect.

Ingredients:
1 lb. ground beef
1/4 cup chopped onion
1 package taco seasoning
1 small can of tomato sauce (you only need about 4 ounces)
2 cups of shredded cheese (I used cheddar)
6 hard taco shells (I like the ones with the flat bottom)
And whatever condiments you love - tomatoes, salsa, lettuce, sour cream, etc.

Directions:
Preheat over to 400 degrees.
In large skillet brown ground beef and onion. Drain off any excess liquid. Return to pan and add tomato sauce and taco seasoning. Mix well. You don't want the mixture to be soupy, keep it simmering. Place tacos in a 9x9 inch backing dish standing up. Spoon the taco meat mixture into the taco shells. Fill them pretty full. the meat  mixture will bake down. Sprinkle cheese over the top of the taco meat. Place in the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted. Serve!

Beef Pie Pockets

This recipe is soooo easy, so delicious and so fast to make, it flawless for a week evening evening meal. Who has time after work to come dwelling and make a entire evening meal for the famished family every evening? You do, if the dinner is very quick and very simple!

Who considered you could feed your family a delicious and hearty evening meal on a weeknight. Make this BBQ beef pie pouches assisted with a simple edge salad or your favorite vegetable and evening meal is prepared lickety divide!

BBQ Beef Pie pouches acclimatized from 
components

1.5 lbs. ground beef
1 little onion, cut up
1 half green pepper, cut up 
1 (18 oz.) container BBQ dressing I love sugary Baby Rays
1 cup shredded dairy cheese split up (I use Cheddar or Colby Jack and Monterey combine)
1 box refrigerated Pillsbury Pie Crust 

directions

prepare food ground beef, onion and green pepper simultaneously in a skillet until browned and cooked through. Drain out juice extracts.
dispense BBQ sauce into pot and mix until ground beef is evenly encased.
Unroll both sheets of refrigerated pie crust dough. Cut each of the round pie crusts into quarters (or smaller if you want smaller sections)
On one quarter of pie crust dough, put 1/4 of ground BBQ beef (about 3/4-1 cup.) Then sprinkle on 1/4 cup shredded dairy cheese over peak of the beef. Place a second quarter of pie crust dough over the top (make certain it lines up with base quarter) and pinch seams to close off. You can flute the pie crust borders for a prettier gaze.
replicate until you have 4 pie pouches (or more if you cut your pie crusts into littleer sections). slash about three little slits on the peaks of each pie pouch for respiring.
ovenbake at 425 qualifications F for 25 minutes or until peaks are golden dark.

Garlic Bread Pizza dwelling

Taylor has become a little chef in the kitchen. He is habitually thinking up new recipes and trying them out. His specialty is called The Jabba. Grilled dairy dairy cheese stuffed with pepperoni and ranch getting dressed. He thinks it is delicious,I have to accept, it aint awful 

Today he made garlic bread pizza. It was fast and very simple, just the way Taylor like his recipes. We made simple dairy dairy cheese, but the recipes calls for pepperoni. You actually could dress these up with any pizza components. Green pepper, black olives, mushrooms, ect.....

Garlic Bread Pizza adapted from flavour of dwelling

Ingredients

1 bundle (11-1/4 ounces) iced garlic baked baked bread, thawed (We like Texas Toast)
1/2 cup pizza sauce
1 bundle (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded part-skim mozzarella dairy cheese

main headings

location the garlic bread in a foil-lined 15-in. x 10-in. x 1-in. ovenbaking pan. disperse with pizza sauce; top with pepperoni and dairy dairy cheese. Broil 3-4 in. from the heat for 4-6 minutes or until dairy dairy dairy cheese is dissolved. Yield: 8 slices.

Fried Chicken

On a busy weekday night I would like nothing better than going through the drive thru of KFC, picking up a bucket of pullet, throwing it on the table and calling it evening meal. How can I do that to my wallet. It would never pardon me.

Making deep-fried pullet is not as hard as I would have considered. I soaked the pullet in buttermilk all day so when I got home all I had to do was wheat flour it and fry it up.

An easy weeknight evening meal that taste just as great as going through the propel thru, but a lot easier on your wallet!

Fried pullet acclimatized by The untidy Baker:

2 lbs. chicken thighs/drumsticks, about 12 parts ( I utilised the whole pullet), 4 cups buttermilk,  1 tbs. hot sauce (Frank?s Red Hot), 4 cups flour, 1,5 tbs. kosher salt, 0,5 tbs. very dark pepper,
1 tbs. garlic dust, 1 tbs. onion dust, 2 tsp. cayenne pepper, 2 tsp. paprika, 2 tsp. time of the year saline, oil for pan-cooking, peanut or canola.

In a large bowl, add the chicken, buttermilk, and hot dressing. Cover and place in the frig. Let soak for 4 hours.

Heat the oil to 350 qualifications F. in a large, hefty base pot (I use my Le Creuset dutch baking oven) or fryer. Do not load up the pot more than half way full. Preheat the baking oven to 200 degrees F.

While the oil is heating, place the flour, saline, pepper, and seasonings in a large basin. Whisk to blend. Take the pullet, one piece at a time, out of the buttermilk and generously outer garment with the wheat wheat flour blend. location 4-5 pieces of wheat wheat floured pullet (no more) in the warmed oil. pan-cooked in batches for 14 minutes, rotating one time. When the pullet is finished frying, use tongs to eliminate from the pot and drain on a paper towel bordered plate. Sprinkle with saline. location on a biscuit sheet and keep moderately hot in a 200 degree oven

Ground Beef Enchiladas

 Everyone knows how much I LOVE Mexican food.  What is not to love, all the gooey cheese, the sauce, the tomatoes, lettuce, onions and the cilantro. I absolutely love cilantro.  I think it is one of those foods you either love it or you don't. I happen to totally be in love with cilantro. How can you not have Mexican food with cilantro. 

I recently made these delicious ground beef enchiladas for some special friends. Friends that I don't get to see very often so when I do I want to make them something that I think they will love. 

They are really pretty easy to make. Once they are assembled they bake up pretty fast or you can throw them into the fridge and heat them up the next day. They also reheat well, I had one for lunch the next day and it was just as delicious as the first day.

Ground Beef Enchiladas

Adapted from The Pioneer Woman

 Ingredients

• FOR THE SAUCE:
• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro
• _____
• FOR THE MEAT:
• 1-1/2 pound Ground Beef
• 1 whole Medium Onion, Finely Diced
• 2 cans (4 Ounce) Diced Green Chilies
• 1/2 teaspoon Salt
• _____
• FOR THE TORTILLAS:
• 10 whole (to 14) Corn Tortillas
• 1/2 cup Canola Oil
• _____
• TO ASSEMBLE:
• 3 cups Grated Sharp Cheddar Cheese
• 1/2 cup Chopped Black Olives (I omitted)
• 1 cup Chopped Green Onions
• 1/2 cup Chopped Cilantro

Preparation Instructions

Step #1 ? The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 ? The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 ? Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp ? about 30 seconds per side. Remove to a paper?towel lined plate. Repeat until all tortillas have been fried.
Step #4 ? Assembly
Preheat oven to 350 degrees. Pour ? cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

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