Golden Parmesan Potato Wedges

Golden Parmesan Potato Wedges

1/2  Cup  Flour

1/2  Cup  grated Parmesan Cheese

1-1/2  teaspoons  Seasoned Salt

1/4  teaspoon  Black Pepper

8  large  Russet Potatoes, each cut into 6 wedges if you have a crinkle cutter, now is an excellent time to use it

1/2  Cup  Butter, melted

Your favorite dipping sauces for serving: BBQ, Ranch, Honey Mustard, Buffalo...

Preheat oven to 375*.  In a large bowl, mix together dry ingredients.  Rinse prepared Potatoes, shaking off excess water; coat well with Parmesan mixture.  Place Potatoes, skin side down, on a foil-lined rimmed baking sheet.  Sprinkle with any remaining Parmesan mixture.  Drizzle with melted Butter.  Bake at 375* for 1 hour.  Serve with your favorite dipping sauces to 6-8 hungry people--teenagers especially love this recipe!

Variation:  Add 1/4- to 1/3-cup of your favorite BBQ Dry Rub to the dry ingredients for BBQ Parmesan Potato Wedges.  I get my dry rub in bulk at WinCo.  Yummy!

"And whatsoever ye do,

do it heartily,

as unto the Lord,

and not unto men;

Knowing that of the Lord

ye shall receive the

reward of the inhieritance:

for ye serve the Lord Christ."

Colossians 3:23 & 24

   

Make Your Own BLT Bar

Carne Asada for a Crowd

Carne Asada

for a Crowd

Plan ahead--start marinating the day before!

5  pounds  Carne Asada, cut in slices, not cubes; if your grocery doesn't carry Carne Asada, ask the butcher to cut a roast (we prefer Chuck Roast) into 1/4-inch slices

For the Marinade:

3-3/4  Cups  Cilantro, roughly chopped 

4  large  Red Onions, roughly chopped

2/3  Cup  White Wine Vinegar

1-1/4  Cups  Lime Juice

2-1/2  Cups  Olive Oil

1  head  Garlic, crushed about 20 cloves

2-1/2  teaspoons  Cumin

3  Tablespoons  Kosher Salt  use less if using table salt

1-2 heaping teaspoons  Chipotle Chili Powder

 2  7-oz. cans  Chipotle Chilis in Adobo

For Serving:

Burrito-size Tortillas

Rice

Beans

Queso Fresco (Cotija)

Crema Fresca

Guacamole

Grilled Corn

Cilantro

Salsa

Lime Wedges

Pickled Jalapenos and Carrots

Radishes

Place Carne Asada in a 2-gallon zip-top bag.

Mix together all Marinade ingredients; reserve 1/5 of Marinade and refrigerate for later use.  Pour remaining 4/5 over Carne Asada and refrigerate 12 to 24 hours (I recommend 24 hours), turning several times to marinate thoroughly.

Grill Carne over a very hot grill (450*-550*) until done, about 2-3 minutes per side.  Roughly chop meat, trimming fat as needed.  Place Carne in slow cooker and pour the reserved Marinade over meat, stirring to coat well.  Simmer on Low for 2-4 hours to blend flavors.

Serve with your favorite toppings.  Serves about 20 adults.

"...in all things we are

more than conquerors

through Him that loved us.

For I am persuaded that neither

death, nor life, nor angels,

nor principalities, nor powers,

nor things present, nor things to come,

nor height, nor depth,

nor any other creature,

shall be able to separate us from the love of God,

which is in Christ Jesus our Lord."

Romans 8:37-39

I like love Taco Truck Burritos.  Want to make me happy? bring me a burrito.  Nothing tastes better after a hard Saturday's work in the yard than an extra-spicy Burrito with loads of lime juice and an icy Pepsi with more lime juice.  I've been trying to mimic Taco Truck Burritos, and it's been a year-long challenge on several different levels:  1) I'm not Hispanic, and haven't grown up cooking with all the 'proper' ingredients, so I've had to stumble through finding the right flavors, and 2) it seems like each time I have a Burrito from a Taco Truck--and it's always the same truck--it tastes slightly different.  So, if you're familiar with the, shall I say, 'authentic' or 'proper' way to make a Taco Truck Burrito and I'm not doing some step in the process right, let me know.  I'd love your feedback.  And Enjoy!

    

BBQ Chicken Quesadillas

Summer Lunch Program

a semi-sporadic series

with

fun lunchtime menus

Just In Time For Summer Vacation

  

BBQ Chicken Quesadillas

For yummy BBQ Chicken Quesadillas you will need:

 

Cooked Chicken

Shredded Cheese

Chopped Red Onion

BBQ Sauce

a wee bit of Mayo

Tortillas

non-stick spray or some form of grease

To serve my four (hungry) kids and myself, I used:

1  pint  home-canned Chicken Breast

1-1/2  Cups  finely shredded Mexican Cheese

1/4 Red Onion, roughly chopped

1/4 to 1/3  Cup  BBQ Sauce

4-1/2 teaspoons  Mayo, approximately, enough to help bind together

and, (I admit it)  Bacon Grease, a small spoonful in the pan as grease for each Quesadilla

 You'll just want to mix everything (but the grease) together in a medium bowl

Spray your reheated pan (medium heat) with non-stick spray or melt in your Bacon Grease, place the bottom Tortilla in the pan, spread with a portion of the filling,

 top with the second Tortilla, and toast on both sides, until Cheese is melty and Tortilla is crispy.  Cut into wedges, thank the Lord for His goodness, and enjoy!

"Bless the Lord,

O my soul,

and forget not all His benefits...

Who satisfieth thy mouth with good things;

so that thy youth is renewed like the eagle's."

Psalm 103: 2, 5

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Here are a very few snapshots of our hectic May:  

5th- 6th Grades California History Night

at Mrs. Schaurer's home:

  

1st & 2nd Grades planned a surprise birthday party for dear teacher Miss Jaima.  It was a surprise to the Moms who found out about it the night before, too!

8th Grade Graduation: