Baked Cajun Fries

I was craving french fries, and well I was trying to ignore the craving, but sometimes you just can’t! So I decided instead of going and buying nasty fries from a fast food joint and then feeling sick after, or frying some at home and then having the apt smell like fried food, I decided on baked fries! It cured my craving!

First things first preheat your oven to 450 degrees and grab a cookie sheet

Then grad 4 Idaho or russet potatoes medium in size to large.

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Then peel and wash the potatoes
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then slices them into long strips, ya know into fries or strips that look like fries. Place the fries into a medium-sized bowl
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then run cold water over the potatoes
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Fill the bowl up and then drain it, and fill the bowl up and drain it. What you are basically doing is rinsing the heck out of the potatoes. Do this until the water is clear.

this helps the potatoes from turning gluey or turning a grey like color, and helps them bake crispy!
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then once you rinse them in the coldest the water will get, your hands will be freeeezeing, so drain the potatoes one last time and place them on some paper towels to drain even more.
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Then turn the water on warm and warm your freezing hands back up HA!

then dab the tops of the fries with more paper towels and then place the fries back in the dried out bowl you used earlier, then drizzle some olive oil over the fries, I just eyeballed the amount, maybe a couple of tablespoons
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with your hands flip and mix the fries around in the bowl so that all the fires are coated with the oil evenly

Then grab the best seasoning ever, Creole/Cajun seasoning
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and sprinkle desired amount over fries
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I was very generous, as I LOVE Cajun seasoning.

Then mix that up with your hands again
and then add a little more seasoning to the fries
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then spread the fries out on a cookie sheet pan, I recommend spraying the pan with non stick spray as I did not do this, was thinking the fries wouldn’t stick because they had oil on them, but they still stuck to the pan.

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then once you get the fries on the pan spread them out in a single layer as best you can and sprinkle more Cajun seasoning over them
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At this point I also added a little garlic salt, to taste as well.
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bake at 450 for 15 minutes, then flip the fries, then another 15 and flip, do this until they get nice and brown and to the coloring you would like

Some of the ends on mine got a little too done
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I served my fries with ketchup and guess what? Sprinkled even more Cajun seasoning over the top of them!

Mashed Taters with Greek Yogurt

So I recently have discovered Greek yogurt…Yes I know, it’s been around forever! So lately instead of using sour cream, and buying sour cream, I have been using Greek yogurt instead! (To me) They taste the same, and the greek yogurt is better for you!

So start with 4 Idaho potatoes
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Peel them
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wash each potato after you peel them
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Then cube the potatoes up into chucks
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then grab a pot and throw the potatoes in and fill the pot just until all the potatoes are covered in water
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Place pot with water and potatoes on a large burner and heat to medium high heat and boil 30-45 minutes or until potatoes are fork tender

Then once the potatoes are cooked, drain them, turn burner down to low
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and throw the potatoes back in the pot you used them to boil in and add about 2 tbsp of butter
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Then add some creole seasoning, to taste
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then sprinkle in a little bit of freeze-dried dill and garlic salt

then grab your greek yogurt
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add in about 1/3 a cup
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and get your potato masher and mash everything up so the butter melts and the greek yogurt and spices are well incorperated. I also added in some salt and pepper, to taste
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test for seasonings and adjust as needed.

and then serve a big mountain onto your plate
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dinner is served!
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Chipotle and Lime Roasted Potatoes

Recipe adapted from http://www.insockmonkeyslippers.com/

•1 1/2 to 2 pounds red potatoes
•1 tablespoon + 2 teaspoons extra virgin olive oil
•1/2 teaspoon kosher salt
•1 chipolte pepper from a can of chipolte peppers in adobo sauce*
•2 teaspoons adobo sauce
•1 garlic clove
•1 tablespoon lime zest
•1 tablespoon fresh lime juice
•2 tablespoons fresh chopped cilantro
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*chipolte peppers in adobo sauce can be found canned in most major grocery stores.

1. Preheat oven to 400°F.
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With a knife, slice the potatoes in half.
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Place the halved potatoes in a medium bowl. Drizzle 1 tablespoon of olive oil over the potatoes.
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Add salt
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and toss until the potatoes are thoroughly coated with oil and salt.
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Place potatoes on baking sheet or cast iron skillet (like I did)
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I added a little garlic salt as well, to taste
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then place them in the oven for 30 to 35 minutes,
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stirring once, until golden and can be easily pierced with a fork.

2. While the potatoes are cooking: Remove one chipolte pepper from the can and mince (chop into small pieces). Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl.
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3. Peel and mince the garlic glove. Add it to the bowl as well.
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4. Next, add the lime zest,
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lime juice,
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and the remaining 2 teaspoons of olive oil.

5. Whisk everything together until combined.
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6. Once the potatoes are done and still hot, pour them into the chipolte lime dressing.
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Add cilantro
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and gently stir to combine, making sure every potato is covered. Plate and serve.

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Roasted Red Potatoes and Leeks

Just made this up. I love leeks and I love potatoes, so I thought I would put the two together and create something…

Preheat oven to 400 degrees

So grab 7 red potatoes and 3 leeks. Wash the potatoes.
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So cut the root part off the leek and the green part like so
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Then cut the leek in half, length wise
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and chop the two halves up
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Place in a medium-sized bowl filled with water and let them soak, leeks are very dirty, there is dirt in all those layers! So toss themaround in the water and soak a little and the dirt falls to the bottom of the bowl.

while the leeks soak for a few and work on the potatoes.

Half the potatoes
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then cut those halves in half again
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Do this to all the potatoes
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and place them in a medium bowl and drizzle olive oil on the potatoes
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Then add some Mrs. Dash to potatoes. I added quite a bit cause I am Jamie and I like a lot (of everything).
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Stir the potatoes around again and make sure they are all coated with the olive oil and Mrs. Dash

Place potatoes in cast iron skillet or oven safe skillet
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Then drain the leaks and let them drain on a paper towel for a minute, then sprinkle them over the potatoes
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bake the potatoes for about 30 to 45 minutes or until fork tender

then take them out of the oven and add a few pads of butter, so about 2 tbsp total
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stir the potatoes around a little so they all get butter on them…

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serve potatoes nice and hot and buttery…

 

Beer Cheese Kielbasa Soup

So I came up with recipe one Friday evening and it was chilly outside I wanted to make Beer Cheese soup. But I felt the soup needed a protein so I decided at the last-minute to add in Kielbasa. I thought about adding ham but thought the Kielbasa would taste better so I went with it and this is what I came up with…

So you will need:
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8 Red potatoes, Peeled
1 Yellow onion, Chopped
2 cloves of garlic, Minced
1 12 oz Bottle of Fat Tire beer
32 oz of Chicken Broth/Stock
Kosher Salt & Freshly Ground Black Pepper, To taste
Half Pint Heavy Cream
8 oz of Extra Sharp Cheddar Cheese, Shredded/Grated
13.5 oz Polish Kielbasa
(Not shown in this picture but I added it)
4 tbsp of unsalted butter
Corn Starch
Garlic salt

So start by peeling 8 medium red potatoes, and wash them
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and then place them in a pot with some water
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make sure all the potatoes are completely submerged in the water
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and then boil the potates until they are fork tender 30-45 minutes

then drain them
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Place the potatoes into a food processor
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and add a little chicken stock
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Blend a little, then add a little more stock and cream

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then I changed my mind and added all the cream
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and then blend until the potatoes are nice and smooth
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Instead of using flour to thicken my soup I do the potatoes like this as it adds as a thickener instead of using flour and milk.

Now grab a stock pot or dutch oven and preheat it to medium heat and melt 4 tablespoons of butter
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melt it completely before adding the onions
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ok the butter is melted now add the chopped onions
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Saute them until they are translucent about 7-10 minutes
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stirring occasionally
then once they are cooked to your liking
add the minced garlic
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MMMM garlic

Stir that around with the onions and butter for about a minute.

Now add in the good stuff, the beer
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I actually don’t like beer. I do like it in food, but I don’t drink it ewwww

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Pour the whole bottle in
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foamy
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cook that a couple of minutes and stir it around a little

Then add in the rest of the chicken broth
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32 oz of chicken broth total is what I used
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now add in the potatoes that you blended earlier
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Stir it around, maybe even whisk it some so that it blends all together

Then I take about a cup of the potatoes and broth and spoon it into a measuring cup DSC_0235-1

and add in about 3 tablespoons of corn starch
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mix it well with a fork or whisk

and then add it back to the soup
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and whisk everything together

I like really thick beer cheese soup

Then add in some garlic salt to taste (Lawry’s Garlic Salt with parsley is my FAVORITE garlic salt to use always)


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stir

Then add in some freshly ground black pepper, to taste
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then I pulled out my handy-dandy hand blender and blended the soup
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Blend it until its nice and smooth. Makes for a smooth, silky, beer, cheesy good soup

Then taste it, test it for seasoning.

I ended up adding in more garlic salt
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then I blended it more to make sure to get any chunks out and make sure everything was all mixed in really well
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Then I had Normy grate/shred the cheese for me
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Hey Normy do you like grating the cheese?
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He sure does!

I had him grate 8 oz extra sharp cheddar and I had about 4 oz of Monterey jack that I had and decided to use it too
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Place the cheese in the soup
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and stir it in and melt
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Now let the soup simmer and warm all the way through and let the cheese melt while you cook the Kielbasa.

I used my Cast iron grille pan to cook mine
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once cooked all the way through. 10 minutes! I just guessed. I cooked them until they looked done.

Then pulled them off and let them cool for a minute and then sliced them like so
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and then cut into little chunks like so
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the added them to the soup
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stir in
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let them simmer in the soup for 10-15 minutes and then serve
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You could add more grated cheese or green onions as a garnish or eat just as is…

Cheesy, creamy and salty from the kielbasa and a hint of beer! This is the perfect MAN soup!

Sausage & Potatoes

Recipe

14 oz.smoked sausage, sliced (I used Kielbasa)
2 lb.russet potatoes, cleaned & sliced
1/2 medium onion, sliced or diced
1 Tablespoon olive oil or bacon fat
1 clove garlic, minced
dash cayenne or hot sauce (opt)

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In a large skillet heat olive oil over medium high heat , add in sliced potatoes. (You can lay them out flat to get more crispy on each side, If you do this it will take about 10 mins to cook on each side. And I usually use 2 large skillets for this to make it go faster.
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Or you can just throw them in the pan stir them around it will give you more of a softer potato.) Brown potatoes, stirring occasionally.

When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, and hot sauce.
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Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage

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Homemade Cajun French Fries

Recipe

Canola Oil, enough to fill pot with 3 inches of oil

Cajun Seasoning

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried Oregano

2 large russet potatoes (I did 4)

Sugar water

2 cups cold water

1/3 cup granulated sugar
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1. Heat oil in Dutch oven or large pot
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until temperature reaches 350 degrees F.

2. Place Cajun seasonings into small bowl
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and mix to combine.
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3. Cut potatoes into desired thickness. Place water and sugar into a large bowl, mixing until dissolved. Transfer potatoes into water and soak for 30 minutes.
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Transfer to a paper towel lined plate to dry, 5 minutes.

4. Carefully drop potatoes into oil and fry until golden, for 2 to 3 minutes.
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Remove and transfer to a paper towel lined plate. Right before serving, fry potatoes a second time for 2 to 3 minutes. Remove and transfer to a paper towel lined plate.
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Immediately sprinkle with pinches of Cajun seasoning. Serve immediately.

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dinner is served!
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