Roasted Garlic Potatoes

I love to make these. They are so yummy, not too garlicky, and my kids absolutely gobble them up. There's 5 of us, and as a side dish I make just 1 batch. I love to serve them with kebabs. Another hit from Cook's Country (did I mention that's my favorite magazine?)

Roasted Garlic Potatoes
serves 4

2 lbs. large red potatoes, scrubbed, dried, and each cut into 8 wedges.
1 Tbsp. cornstarch
1/2 tsp. garlic powder
Table salt and black pepper to taste
3 Tbsp. vegetable oil
1 Tbsp. unsalted butter, softened
1 large clove garlic, minced
1 tsp. minced fresh parsley leaves
1/8 tsp. grated lemon zest

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat to 450 degrees.

Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 tsp. salt, and 1/4 tsp. pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.

While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10-15 minutes.

Transfer potatoes to bowl with butter mixture and toss until evenly coated. Season with salt and pepper. Serve.

Baked 4 Cheese Pasta

I made this for dinner tonite and it was a hit! We ate almost the entire pan. I served it with pork chops and it was delicious. It could also be served by itself as a main dish or add chicken to it. Any package of preshredded Italian cheese blend that has 3-7 different cheeses can be used here.

4 slices bacon, chopped fine
1 small onion, chopped fine
2 garlic cloves, minced
3 cups chicken broth
1 cup heavy cream
3/4 lb. penne or ziti (about 4 cups)
Salt
1/2 c. grated Parmesan Cheese
1 cup frozen peas
Pepper
1 cup shredded Italian 4 cheese blend

Have oven rack in upper-middle position and heat oven to 500 degrees. Cook bacon, onion, and garlic in a large nonstick over medium-high heat until onion is softened, about 5 minutes. Add broth, cream, pasta and 1/2 tsp. salt, cover and bring to a boil. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender about 15 minutes.
*when there was about 3 minutes to go, I ran out of liquid and the pasta wasn't done. I added about 1/2 cup more of a combo of broth and cream.

Remove from heat, stir in Parmesan and peas and season with salt and pepper. Transfer to 2 qt. casserole dish and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serve.

Wonton Salad

Our playgroup started a new "dinner recipe" lunch once a month and I LOVED this salad that Nichole brought.
Instead of frying the wontons she puts them on a baking sheet that has been sprayed with Pam. Put them in a single layer and spray the tops with Pam. Brown the in an oven at 400.

1 pkg. wontons, slightly browned
2 cups cooked diced chicken
1 small head of lettuce (or 2 pkgs of ready to eat)
4 small green onions
1/4 c. toasted sesame seeds
1/4 c. or less parsley (optional)
A couple handfuls of peanuts or another nut (optional)
1 cup halved red grapes (optional)

Dressing:
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. sugar
3 Tbsp. red wine vinegar
2 Tbsp. vegetable or olive oil
2 Tbsp. sesame seed oil

Mix greens, chicken, sesame seeds, parsley, nuts and grapes. Mix dressing ingredients in a separate container. Add dressings, onions and crushed wontons to the salad just before serving. (Do not mix it all together until the last minute - the wontons will go soggy and the entire salad will taste like an onion)

Susan's Rice Pilaf

1 c. rice
1/4 c. butter
1/2 onion - diced
1 clove garlic - minced
1 can chicken broth
Salt & pepper to taste

Melt butter in a saute pan. Saute rice, onion and garlic. Add broth, salt & pepper. Bring to a boil, cover & simmer for 20 minutes. Makes 2 cups rice.