Superbowl Munchies : Healthy, Tasty Oven Fries

Superbowl Munchies : Healthy, Tasty Oven Fries

Whether you are Tom Brady or just a football fan like me, you probably enjoy the taste of French Fries. But let's face it, fries are a pain to make and they are not good for you.

This treat gives you the taste of spicy fries without the hassle of frying, the fat calories of fried food, and best of all; less mess to clean up. It goes great with a beer when enjoying a game with the great New England Patriots, the exciting Detroit Pistons, or even the New York Giants. Heck, I think even a Laker fan can enjoy these fries.

My huge teenager likes some of the potatoes sprinkled with sharp white cheddar cheese for extra zing.

You can also make variations on this dish by using herbs like rosemary or parsley.

Ingredients

• 1/4 Cup light olive oil
• 1 tsp Chopped Garlic
• 1/4 tsp Hot Hungarian Paprika
• 1/2 tsp Coarse Sea Salt
• 4 Medium Size Yukon Gold Potatoes

Directions

1. Thoroughly mix the oil, garlic, paprika and salt in a bowl. Let stand 5 minutes.
2. Slice the Potatoes into quarter inch slices. If you prefer, they may be cut into French Fry shapes, but that is more work.
3. Lightly salt the potatoes (salt is optional) and leave out for 10 minutes to bleed out some of the water.
4. Blot dry the potatoes with a paper towel.
5. Lay potatoes on a wire rack over a cookie sheet.
6. Brush the potatoes on the both sides with the oil mixture
   
7. Bake in a 400^o oven for 30 minutes. A convection oven works great for this and adds to the crispiness. No need to flip them; the wire rack lets them cook on both sides !
   
8. Optionally, in the last 5 minutes of baking, sprinkle some shredded sharp cheddar cheese on some of the potatoes.

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Seared Salmon Salad Sandwich

Seared Salmon Salad Sandwiches

This salmon salad is a great way to use up left over fish or can be used to get a little more shelf life out of your salmon. You can make this with any fish; grilled, broiled, or fried.

My favorite way to do is is with wood grilled salmon or trout, depending on the season. You can save a lot of money by eating fish in season, that's when you get the best prices. You can substitute trout,  Arctic char, pollack, haddock, or cod. I like the meatier fish like trout, salmon, char, or swordfish. Farm raised salmon works great and is usually very economical. Remember that the fish oil is very good for your cardiovascular health and the protein is good for muscular development. This dish also contains lots of vegetable fiber and anti-oxidants.

Ingredients:

• 1/2 lb Fresh Salmon (or substitute your favorite fish)
• 4 ounces of daikon radish (Optional, but adds some zing)
  
• 1 carrot
• 1 stalk of celery
• 1 bunch parsley
• 1 juicy lime
• 3 fresh scallions (green onions)
  
• 1 tablespoon fresh chopped garlic
• 1 tablespoon brown or Dijon mustard, must not be sweetened
• 1 teaspoon Cayenne pepper (optional, but highly desirable for you spice hounds)
• 1 tespoon dry oregano
• 1 tablespoon Italian Dressing (or extra virgin olive oil and red wine vinegar; mixed)
  

Directions:

1. Rub fish with some of the garlic, salt, paprika, and olive oil
2. Grill over an open apple wood fire, 4 minutes per side. If this is not convenient you can broil it, or use an electric grill.
   
3. Chop daikon, celery, and scallions.
4. Shred the carrot using a coarse cheese grater.
5. Break up the fish with a fork, squeeze lime onto the fish.
6. Make the sauce : Mix the garlic, mustard, cayenne, salad dressing, and oregano. Set aside.
   
7. Throw the chopped veggies into the fish and mix thoroughly.
8. Mix the sauce into the fish.
9. Let stand 30 minutes. Refrigerate if you will eat it later. It will keep in the fridge for several days.
   
10. Serving Suggestion : Slice tomatoes and cheese and toast on French bread. Add the fish over the warm cheese and serve.
    

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

YUMMY AND QUICK HEARTY CHICKEN NOODLE SOUP

This is a fast and quick version of chicken noodle soup which should satisfy the soup lover in all of us. The most important ingredient is the chicken stock or broth. I like to use my homemade chicken stock which has a rich taste. Mom's chicken soup is acknowledged world wide as the only cure for the common cold.

INGREDIENTS

• 2 chicken thighs
• 1 cup of diced carrots
• 1 cup of diced celery
• 1 small white onion diced
• 1 tbsp of finely chopped parsley
• salt and pepper to taste
• 1 no salt chicken bouillion (optional)
• 1 cup of white zinfandel wine
• 4 cups of chicken stock
• 1 cup of small noodles such as baby bow ties, chili-mac or alphabets (you can use regular size noodles, but kids like the small sized noodles)
• olive oil

INSTRUCTIONS

1. Salt the chicken thighs.
2. Coat the bottom of a medium size pan with olive oil and heat on medium high. When oil is shimmery, add the chicken thighs and brown them on all sides.
3. Remove the chicken and set aside.
4. Add the onions and saute until just wilted.
5. Add the carrots and celery and saute for a minutes.
6. Add the parsley.
7. Return the chicken to the pan and continue cooking with other ingredients.
8. Add the wine and let is come to a boil, turn the heat down and simmer for about 5 minutes.
9. Add the chicken stock and simmer for about 30 minutes.
10. Add salt to taste.
11. At this point, you may want to add the bouillion. It is a matter of taste. If the stock you used was not robust, you might need the bouillion.
12. Add the noodles. I like to add the noodles uncooked and have them cook in the soup. Again, this is a matter of personal preference. By doing it this way, I think the noodles are tastier since they cook in the soup broth.
13. Once noodles are cooked, soup is ready to serve. For us adults, add a handful of chopped parsley. Some might enjoy a squeeze of fresh lemon. Serve it with a thick slice of French baguette. Serves 4-6.

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