Baked Oven Fries

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I think potatoes have kind of gotten a bad rap. And, that makes me sad. Yes, while they are wonderful deep fried – they can be great when done with a more healthful approach as well. I’ve been making baked oven fries for as long as I can remember being active in the kitchen. They’re so simple, and make the perfect side to so many meals. You can be simple with the seasonings – going for just salt and pepper. Or, spice it up! I love adding oregano, Herbes de Provence, or Montreal Steak seasoning to switch things up a bit.

The key to the awesomeness of these fries, the uber-crispiness, is a result of a soak in the hot saltwater. The undisputed best place in the world for Boardwalk fries is Thrashers, in nearby Ocean City, MD. They do a soak in salt water, which I always knew was the key to their greatness. They also don’t serve ketchup, which most people might find kind of odd. Salt and vinegar only! Anyways, the original recipe calls for regular hot water. Which, is fine too. But, if you’re a sodium hound like I am, add a little salt to the water as well. Either way, make sure the water is good and hot. I’m no AB, but, I think the hot water starts to break down the starches or something. Helping the fries along in their quest for crispiness. I promise you’ll make these again and again!

Baked Oven Fries

3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tablespoons olive oil, divided
1 tablespoon + 1 teaspoon kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste

Preheat the oven to 475? F and move an oven rack to the second-lowest position.  Place the potato wedges in a large mixing bowl.  Cover with hot water and add 1 tablespoon of salt, stir to combine. Soak for 10-20 minutes.  Put 2 tablespoons of the oil onto a heavy, rimmed baking sheet.  Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this).  Set aside.

Drain the potatoes.  Spread the wedges out on layers of paper towels or on clean kitchen towels.  Pat dry with additional towels.  Wipe out the now empty bowl so it is dry.  Return the potatoes to the bowl and toss with the remaining 3 tablespoons of oil, the remaining salt, and pepper.  Arrange the potato wedges on the prepared baking sheet in a single layer.

Bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer.  Continue baking until the fries are golden and crisp, 10 -15 minutes.  Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease.  Season with additional salt and pepper to taste.  Serve warm.

Source: adapted from Cooks Illustrated; via Smells Like Home, and Annie’s Eats.

Spanish Rice

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This rice has been a favorite in our house for a couple of years now. I got it from my good friend Stephanie, who is a California native, and a wonderful cook. It comes together in under a half an hour, allowing you that time to make whatever main dish you may be making. It goes with anything Mexican of course, but we’ve also had it as a side with grilled chicken. Absolutely love it inside a burrito.

I struggled with rice on the stove top for quite some time when I started cooking. It was always mushy, and clumpy. I hate to admit it here – but, for years my preferred method of rice cookery was the microwave. Finally I picked up the tip to sauté the rice in a bit of butter or oil before adding the water. After that, morale improved considerably. I haven’t tried it with brown rice yet, so if you do…please let me know. I’d like to start incorporating more of it into our diet, and I think it would be a relatively easy swap out. I hope you enjoy it as much as our family does. It’s a great side dish to have in your recipe box!

Spanish Rice

1 cup white rice
1 3/4 cups water
1 cup salsa
1 small red onion, diced
1/2 red pepper, diced
1/2 cup black olives, roughly chopped
1 tsp chicken or vegetable bullion (powder, cube, or base)
1 tsp ground cumin
1/2 tsp black pepper
2 tbsp butter

Melt butter in large skillet over medium-high heat. Add onions and peppers to the pan, and sauté until starting to soften, about 3 minutes. Add rice to the pan, and cook, stirring often, for 2 minutes.

Add cumin, black pepper, olives, salsa, chicken bullion, and water. Stir to combine and bring to a boil. Once boiling, cover, reduce heat to low, and cook for 20 minutes. Remove cover and fluff with fork before serving.

Source: Mrs. Stephanie Burke

Baked Macaroni And Cheese

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I confess, I used to be a boxed macaroni and cheese person. As a teenager, I worked front desk at a local hotel. An older lady there made the best baked macaroni and cheese. While at the time I diddn’t have my heart set on re-creating the dish, it managed to stick with me for a decade. My mom always made homemade macaroni and cheese, but it wasn’t a cheese sauce. It was elbows, butter, and lots of cheddar cheese layered and baked. Still delicious, but there’s something about a gooey, cheesy sauce that really captured my heart.

Fast forward 10 years, I decided to try to find a recipe that I would consider “a keeper” for baked macaroni and cheese. I tried several recipes I’d found on the internet that looked good, but none really resonated with me. Then, I decided to give the recipe off the side of the elbow macaroni box a shot. Low and behold, I fell in love. I’ve changed it some over the years, but I’m glad I gave that “side of the box” recipe a shot. You never know! Feel free to top with a seasoned breadcrumb if you like, but I think that’s more of a “Yankee” thing, and just not the way I was raised. I like my macaroni and cheese soft and creamy. But, I have done it that way before…and it was delicious. Enjoy!

Baked Macaroni and Cheese

2 cups elbow macaroni

4 tbsp. butter

3 tbsp. all-purpose flour

1 tsp. dry mustard powder

2 cups milk

8 oz. sharp cheddar cheese, shredded

kosher salt

black pepper

Preaheat oven to 350.

Fill a large saucepan with water, and bring to a rolling boil. Add about a tbsp of salt to the water. Add the pasta, and cook in the boiling water for 5 minutes. Drain pasta, cover with a damp kitchen towel, and set aside.

In the same saucepan, melt the butter over medium heat. Add the flour, and whisk constantly for about 3 minutes…until the flour mixture is a light amber in color. Add in the mustard powder. Slowly whisk in the milk, and continue to whisk for about 5 minutes until the sauce has thickened. Remove from heat and add the shredded cheddar cheese, whisking until cheese is melted. Season with salt and pepper to taste. Add the pasta back into the saucepan with the cheese sauce and stir to coat.

Place macaroni and cheese to a medium sized baking dish. I usually use an 8X8 or a Corningware dish. Cover with aluminum foil and bake at 350 degrees for about 40 minutes, until bubbling around the edges.

Source: Adapted from a Mueller’s  pasta recipe.