Wednesday, 26 February 2014

Paleo Cinnamon Bun Muffins

   Happy Wednesday, aka huuuuuuuuuuuuuuump day!!!

   How is your week going? Pretty much back to normal around here. Have you seen that commercial where the lady gets out of her car in the snowy driveway, shuffles her way on the ice and then whacks the snowman on her way by? That's a good one, and I think it pretty much sums up how everyone is feeling at this point! It has been in the minus 20's or more for what seems like forever and it isn't easy being stuck inside with the kids like this! Which is why baby Jesus himself brought us nap time and wine. My opinion, anyways. :)

   Lots of people have been asking me for ideas on healthier treats and dessert ideas. A lot of times when I make this kind of stuff it's when we have company over. So it's vital for me to try these things out on my family first! Or my good friend, Tereece! She has been subjected to random plates and containers full of things that I force her to take and try, and report back. I trust these people to give me an honest opinion and I hope they do!

   These are a great choice because they have low glycemic, natural sweetener in them with no refined sugar or grains. Now don't go scarfing down 12 just because I said it was a healthier version! The whole point is everyone wants a treat once in a while. So try making a better choice with natural, real food ingredients.

   I have been holding on to this muffin recipe for a while, and Grey needed some fresh snacks for school this week now that it's back in session. I learned 2 things from this recipe. One being even if you grease the crap out of a pan, things could still stick. And two, it's not wrong to just eat the topping out of the bowl with a spoon. To test it..... obviously.

   I didn't use liners in the pan because I don't usually. Mistake for these ones. The bottoms on most of them stuck to the damn pan, and the rest were like preforming open heart surgery on to get them out alive. One thing was for sure, they were heaven to eat. I fed the ugly, bottomless ones to Kort  (because he's 19 months, he smashes everything anyways) and then sent Grey with the good ones! I have a reputation to uphold for god sakes... :))

   I don't handle failure very well in the cooking department. In fact, it may or may not give me serious rage! I stared at the muffin tin for a few minutes, with all the crumbs and the massacre of trying to get those buggers out. I pretended for a while that I wasn't going to try them again to get them better. Well, that lasted the usual 5 minutes and the oven was back on! Don't judge me. Much better using parchment paper muffin liners. And the taste is still so awesome! Both batches are all gone 24 hours later. I win. :)

Cinnamon Bun Muffins:

You need:

muffin batter:
1/2 cup coconut flour (don't sub this, it's not near the same as other flours)
1/4 tsp baking soda
1/4 tsp sea salt
4 eggs
1/3 cup milk of choice OR plain greek yogurt- (that's what I used)
1/2 cup raw honey

Topping mix:
2 tbsp ground cinnamon
4 tbsp pure maple syrup (honey could be subbed)
2 tbsp melted butter or coconut oil  (measure after melting)
1/4 cup chopped nuts (optional) I didn't use them because I didn't feel like watching Grey gag at them for half the day....)

Pre heat oven to 350

In a large bowl, combine coconut flour, baking soda and salt. Blend well.
Add the eggs, milk and honey. Blend well with a hand mixer, until smooth. Let the batter sit about 5 minutes so the flour can soak up the moisture.

Make your topping mix by combining all ingredients in a small bowl until smooth.

Fill your muffin tins no more than 3/4 full with batter. (don't forget your liners!!)

Using a tea spoon, spoon some topping onto each muffin. Using a toothpick, swirl the topping into each well so that's it's mixed through. (sprinkle nuts on now if using)

Into the oven for 20-24 minutes, until a tooth pick comes out clean. Mine were about 22 minutes. Let cool then transfer to wire racks to set. Enjoy the crap out of these little gems!

Note: in the original recipe it gets you to layer the the batter, then topping, then more batter. Then swirl with the toothpick. The second time I made these I didn't do that, as it seems like an extra step for me? You're already swirling it through anyways, why bother layering. Ain't nobody got time for that........

Original recipe pingback to ""

Monday, 24 February 2014

Coconut Crispy Fingers

  Hello, all! How is everyone? Living in a deep depression because the Olympics is over? Me too!

    Many people have commented to me that they like my posts because they are "real life" and normal. This is how I feel like I sound in my head, so I'm glad that I get the message across! My intention is to never sound preachy or that my ways and ideas are right for everyone. What I know is what worked for me, and I want to try and give others ideas that they can turn into their own! It's all interpretation. 

   Where is this coming from, you say? Since I've started the blog, when I see people in the grocery store-some people stare directly at my cart! Scoping my groceries. I like to think that it's because I have such wicked and glamorous taste...but I know in reality it's because they are scanning it looking for pizza pops and chocolate bars! Fine with me. Do I buy entirely perfect food? Hella no! My kids eat mini pizzas and gold fish sometimes. We get a cookie form the bakery and if you see me at Tim Hortons afterwards...I'm totally having an icy cap!

   We had our good friends Dave and Jody at our house this weekend from Calgary. We had a great meal of steak and lobster accompanied with enough booze to drown an Olympic swimmer. The next morning Jody and I got into a great conversation about the scale (the dreaded scale....) and what does the number mean. When you really break it down, what does that number mean? It can be a representation of time spent kicking ass, working on a goal or it can be a number directly resulted from 2 am nachos from 7-11. Either way, does that change your self worth? Why do we let that number make us feel a certain way?

    Don't compare weight from one person to the next. A certain weight can be so ripped and healthy on one person but flabby and unfit on the next! There are so many factors to consider, it's not black and white. Do your jeans make you feel like you have a blueberry muffin popping out the top? Maybe it's time for a change. Or do you feel sexy in a size that you never did before, and you feel great about getting yourself out there? That's what it's about, being healthy and happy and fit. Not using a coat hanger to do up your jeans because they are so god damn tight. Besides, the camels called and they want their toes back. Don't even try and pretend you don't know what I mean know what tight jeans are capable of............

   I have been the person that refuses to go somewhere because "what would I eat there?" or who has sat by (miserably, I might add) while friends had a few drinks and some fun food, and I didn't because what if the scale went up the next day? I'm not like that anymore and it's a much happier life. In a situation like this weekend, I made healthy snacks as well and had a decent dinner. I hardly ever have drinks these days (because I'm old balls) and I enjoyed having a "few" with good friends. In 50 years from now what will it matter if I enjoyed some drinks and a dirty little snack? I can always get back to exercise the next day, and I did. In fact I'm sure I heard the treadmill cry a little when I stepped on today. Maybe that was me....but in any case... you can never get back the social time you had with friends and family in your lifetime. Make it count, don't make regrets!

    Ok, supper. Tonight I made a crispy coconut chicken strip with the zucchini fritters I posted a while back. Both my kids ate an entire chicken breast which I took a as a major win. These don't have a super coconut taste if you're wondering and you can go a little light on the breading at first to see how you like the flavor. I do the ones for the kids like that. God forbid there was ever a "piece" of anything on Grey's food, it'd be game over right there. I just got my veggie spiraler in the mail and I had intended to use it tonight to try zucchini noodles. Unfortunately, in my rush to slam the bathroom door before Kort pumped all the soap onto the floor at record speeds, I slammed by fingertip in the door. It ruined my life for a good 10 minutes. I think I saw the dark side for a second there. You know when you hurt yourself and you go through severe rage after you recover from the pain? That was me. It made me so mad and it really hurt! Long story longer, I ran out of time to try the noodles. Hopefully in the next few days.

Coconut Crispy Strips:

You Need:
3-4 chicken breasts, cut into strips
1 cup almond flour (regular flour can be subbed at 1:1)
1 cup shredded coconut
2 tbsp coconut sugar (brown sugar can be subbed 1:1)
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp all season
1-2 cups almond, coconut or dairy milk
oil for frying 

Heat oven to 375, line baking trays with cooking racks and tin foil- grease the racks

Mix all the ingredients excluding the milk into a shallow bowl or large zip loc bag. Mix well to combine.
Pour your milk into a separate bowl.
Set yourself up a little assembly line with the milk, your crusting, chicken and the tray.

Dip each piece into the milk, shaking off the excess. Dip into the crust mix, shaking off the stragglers. Onto the tray. Repeat. I think you get the drift?

Bake for 15-20 minutes depending on the thickness of the strips. No need to flip, that's why you used the cooking racks. See what I did there?? You're welcome. :) 
In the frenzy of my smashed finger and my last minute attempt to pull together a side dish- I almost ruined my fritters! I broiled them a bit too long, so they look quite dark. But we ate them and dammit we liked them! :)

I served it with a spoonful of the jalapeno Greek yogurt from Costco. If you haven't tried this, you suck. Get in the car and go find it! It really is amazing.
I usually share my blog on Facebook, so please feel free to give a gal a "like and share" if you enjoy my stuff!

Original recipe pingback to ""

Thursday, 13 February 2014

Jalapeno and Cheese Stuffed Burgers

   Happy Thursday! It's almost the long weekend! Any plans?

   I actually went in to work at the school today to host a talent show meeting. For anyone that knows me, you'll know that ever since I started working at Griffin Park I have been in charge of the talent show, along with my good friends Alicia and Lana, both teachers at the school. It's the 8th year I've done it and it's a basic love hate relationship. It can be very exhausting tracking down the kids to change songs because their original pick had the f-bomb.(yep, that always happens at least twice) But we always get it sorted in the end.

   The day of the actual show gives me anxiety equivalent to that of me hosting the Oscars. I am the "stage boss" as we like to call it! I stand in the wings and ensure each little contestant gets out on stage with tap shoes buckled, hair pieces in and microphones turned on! It's very fast paced, and those little muffins are nervous! I have been barfed on, cried on, stepped on and held hands on stage with a girl who was borderline crapping her pants! I stood there looking like an ass, holding hands while she hit the high notes with Brittany Spears. We've had kids run at the last minute, like a runaway bride. Kids not show up, and even once a gal who had her teenage sister "help" her with her joke routine and had to be quickly escorted off stage! I dare to say we've seen it all. Alicia is up in the sound booth controlling the music and lights, and Lana sits in the audience with a perma-grin on, encouraging the kids from the darkness!

   Every year, at the start of the school year I tell Alicia I'm not doing it. She nods. Every year around this time I get a random text saying "talent show meeting next week". There is no talk of my previous threats to drop out. I do it. Every time. And I secretly love it !:)

   Ok, food time. I made these stuffed burgers last night. They were great, but I made 2 mistakes. I wasn't thinking and grated the cheese. This resulted in the cheese kind of getting lost in the mix. Block cheese is for sure the way to go. Secondly, lord Jesus did I use too much garlic! I suppose it depends on your taste, but I am still feeling it a day later!

   Getting the mix ready is a bit fussy, as it has a secret weapon loaded in, pureed garlic cauliflower!You can totally leave this part out, if you want to be a loser. :)
For real though, it will be fine without. It is a great way to get in a head of cauliflower into a meal without being busted!

Jalapeno and Cheese Stuffed Burgers:

You Need:
Aprox. 1lb beef of choice
1 head cauliflower
6 oz cheddar cheese
1/2 cup diced jalapenos
salt and pepper to taste
2-4 garlic cloves minced, to taste
1 tbsp butter

Steam the cauliflower until tender and mashable.
Once cool, dump onto a clean (duh) dishcloth, and squeeze out as much water as you can. The more the better result.

Dump the squeezed cauli, butter, garlic, 2oz cheese and salt and pepper to taste, into your food processor, and whiz until smooth.

In a mixing bowl add your meat and season with salt and pepper. Add in your cauli mix. In the original recipe it says to add half. But I made smaller patties so I added the whole thing. Do as you like! Mix just to combine, don't over mix.
I put saran wrap down on my cutting board and formed equally sized patties. Remember you need to flatten them out a bit, so they shouldn't be huge. On half of the patties, make an indent in the middle and fill with cheese and jalapenos. These will be the best if you can leave the formed patties in the fridge for about half hour before cooking. If not, they will be fine- just maybe be a bit careful with transferring them, etc.

Once stuffed, put the other pattie on top and shape and flatten to a medium size. See why you don't need to make them huge? A little goes a long way here. Place on a greased cooling rack on baking tray. I did about 30 min at 350. You could also pan fry or grill. Adjust time to your done-ness preference.

I served them with a simple Caesar salad and ketchup, mustard and  pickles on the side! Easy. Salad was just chopped romaine hearts with a dressing of: plain greek yogurt, lemon juice and garlic all whisked together. Just to taste, nothing fancy. Enjoy!!

original recipe pingback to ""

Monday, 10 February 2014

Crock Pot Beef Carnitas

   Anyone still alive out there, or has everyone moved to Mexico at this point? It's -1000 here again, for about the billionth day in a row. I'm slightly over it, anyone else?

   This past weekend we decided to do something fun with the kids and get out of the house. Now, if you have kids you may be familiar with this feeling I'm going to describe. You've been stuck in the house and you are ready to take a hostage.You need to get out! Why not be super-parents and plan a last minute weekend trip, right?? You do your best to make it a fun weekend for the little buggers and it all falls apart and kicks you in the crotch while you're down. Anyone relate to me here? If you are shaking your head telling me no, then you're what I like to call a dirty liar. :))

   We had recently heard really great things about the Holiday Inn in Lethbridge. The wave pool looked fun and there was water slides. There is also a little spray park that was perfect for Kort to toodle around in that wasn't deep. Done. Booked. In the car and on the way.

   When we get there we start to unload the bags. Hmmm, something doesn't look right. Maybe because Grey's suitcase was sitting at the door. At home. Ok, awesome. No problem, we got this. We try to rip over to Target to grab some new swim shorts and an outfit for him. Following the GPS on Shane's phone, it graciously leads us to the "Lethbridge Harold", not Target. Maybe because Lethbridge doesn't even have a god damn Target! So, about 45 minutes later we find a Walmart which was about 5 ft from the hotel in the first place. Patience running thin. Trudge on.....

   Drag the kids to supper so they can fuel up for swimming. Morale is back up as we head back to the hotel finally for the pool. As we get there the lady informs us that due to the magical weather we're having, the waterslides have frozen up (somehow?) and aren't working. After I manage to peel Grey off the floor from his borderline life-ending devastation, we head to the spray part to get Kort busy. One toe in there and it was game over. I am not kidding you, it was ice water. And toddlers just love that, they love being freezing. Now that and the waterslides are both off limits. I am about 2 seconds away from smashing my head itno the wall a few times, it was a disaster! The wave pool was a degree or two warmer, so at least Grey could go in it after some good shifts in the hot tub!

   The rest of the weekend went a little like this: kids running into the walk-in shower wearing full clothing, room heater not working, an attempted trip to the mall ending in flying food and broken dreams, dragging crying kids through the parking lot in -475, a verrrrrrrrry long ride home, and then (wait for it) personal favorite...all 4 of us with some degree of the flu (or food poisoning) by Sunday night. Are you jealous yet? I am available for hire if you need a family vacation planner anytime soon. God knows I'm not doing that again!! :)

   I was up most of the night with at least one person at anytime, so I needed an easy meal today. I had a pot roast thawed already, so I tried the beef carnitas recipe. It was a risky move, as Shane is touch and go (as I've mentioned before) with meat in the crock pot. But I don't care at this point!! And he loved it, I might add. You can adjust the spices as you like, and I would of added jalapenos if I had any. You could also add a can of black beans at the end. In a previous post I showed you how to make savory wraps/crepes for enchiladas. I made up a batch of those and some spicy avocado sauce and dinner was done. Now, fingers crossed no one will talk to me for the rest of the night.

Crock Pot Beef Carnitas 
** note- this recipe requires marinating time, overnight is recommended, but leave at least 2 hours to let it rest before 7-9 hours in the crock pot....)

You need:
2-3 pound pot roast of any cut. (I used sirloin)
1 tsp (ish) of : onion powder, garlic powder, chili powder and a mesquite powder mix (optional)
1 cup beef broth or water
1 jar of salsa

The night before, mix up your spices in a small bowl. Lay your roast on a large piece of saran wrap. Rub down your roast in a living manner with the spice blend until covered.

Wrap the roast up in saran so it's all covered. Then swaddle that thing up in tin foil, nice and tight.

Into the fridge for a sleepover. (or like I said, at least 2 hours)

When you're ready to cook, grease the crock pot and place the roast in.
Dump the salsa on top, followed by the cup of water or broth. Don't stir.
Cook on low for 7-9 hours, checking at 6.

Once it's done, remove from the liquid and onto a cutting board. You should very easily be able to shred it with 2 forks. 
I just served it in a bowl with some salsa and the avocado sauce on the side. Don't forget the wraps!

For the avocado sauce, all I did was put 2 avocado in the food processor with a chopped up garlic clove, 1 tbsp both lemon and lime juice and some salt and pepper. Just blend until smooth. Add a pinch of cayenne for heat if you like. 


Thursday, 6 February 2014

Roasted Crock Pot Chicken with Zuchinni Fritters


 Hello, hello! Happy almost weekend!How is everyone's week going? Try anything new?

      I received a huge bag of cool cooking stuff from my mom for Christmas and finally am getting to try some stuff out! Anyone have a mandolin? It is so fabulous, you need one. I used it to make sweet potatoes "chips"last night. I only made one potatoes as I have a horrible track record with sweet potatoes. Like, potatoes 4857, me 0. I can never get them crispy or I burn the life right out of them. Anyone relate?

    They turned out wicked, and I will totally be doing them again. Only thing was, for some reason they turned out ripper hot! Like they had been doused in death hot sauce or something! I only used red pepper flakes (not chili) and sea salt, as they were intended for trial on the children. They were bordering on too hot to eat! But the texture/crunch factor was there So I win, finally.

   You know the feeling when you've worked hard on a meal, especially if it's a new recipe, and you're so proud and excited? Then the kids (or huzzie) take one bite and make that "face" and you know they don't like it. It makes me want to two-hand push my kids out of their chairs and scream "what the crap is wrong with you losers?" Easy, end your call to Child Services, I'm kidding. Kind of. But it's frustrating, isn't it? When I use the crock-pot and I'm getting it ready in the morning, Grey sometimes likes to tell me "I'm not eating that you know......" Awesome, thanks for the newsflash. Sheesh. I think I need this as a sign in my kitchen!

I have been hoarding this zucchini fritters recipe for a while, and it was a super hit. Shane loved it, which is a miracle straight from baby Jesus himself. He usually hates zucchini, so this was a daredevil move for me! They were easy to flip and fast to make. Fabulous leftover the next day. I had a whole chicken out, so I tossed that bad-boy in the crock pot in the morning. I put about a cup of broth in the bottom, then the chicken on top. Grease the little bugger up with oil, I used garlic infused olive oil, and then some spices. I cube an onion and put it around the chicken, and layer some on top. Then some fresh minced garlic, paprika, onion powder, Herbes de Provence, and oregano. Don't ask me how much of each, just cover it for God's sake! Cover on low, 6-8 hours. Mine was 6 on low. Remember no lifting the lid for the first few hours!


Zucchini Fritters
You need:
2 medium zucchini, no need to peel
2 green onions or half a white onion, diced
1/4 cup almond flour
1/4 cup Parmigiana Reggiano cheese, packed
2 eggs
sea salt and pepper to taste
1 tsp lemon juice
oil for frying

I used a cheese grater to shred the zuch. you could also do it in a food processor. You want a fairly good sized "shred" like you would get from shredding cheese. Sprinkle with salt and place the zucchini shred into a clean dishtowel and squeeze the love right out of it. I mean squeeze. There will be a ton of water that comes out, and it will screw you over if you don't kill it!

Once squeezed, add to a mixing bowl. In a separate small bowl quickly beat the eggs, add them to the zuch. Add the rest of the ingredients and stir to combine.

Add your oil, generous amount that covers the bottom for sure, and heat it up over medium heat. Once it's shimmery hot, add spoonfuls of the mixture to the pan. There is no real need to flatten them out, I did a bit with the back of the spoon, but not too crazy. Make sure you don't cram too many in there or you'll have a terrible time trying to flip them!

I cooked about 7ish minutes a side. This is up to you, but I wouldn't try and flip before about 4 minutes and you can see the crust around the edges. Cook them on the flip for as long and as crispy as you want them, adjusting heat if you need too. This is post-flip....

I kept them in tin foil while I was finishing the potatoes and chicken up.....

Sweet Potato Chips:
You need:
A mandolin or good cutting knife
2-3 sweet potatoes (one actually makes a lit, cut in this size)
olive or coconut oil 
desired spices 

Pre heat oven to 425
Cut your potato in very thin slices. If using a knife, try to keep them the same for even cooking.


I put them in an ice water bath for a half hour. It draws out some of the starch and improves the crispiness a lot! Just out the slices in a bowl, cover with cold water and ice.

Drain and pat dry, making sure they are dry or toy will ruin your hard work! Place in a bowl and cover to coat with your choice of oil.
Line a tray with tin foil for easy cleanup and put on greased cooling racks. (I use these to allow air to flow around, then you get an even cooking temp on all sides without flipping nonsense.) 

Once you've got them lined up all pretty, sprinkle with your chosen spices. Into the oven for 20 or so minutes, until they curl up a bit and are crispy. Broil for a few minutes at the end if you like.

There you have it! I use a jalapeno Greek yogurt from Costco and served the fritters and chips with it for dipping. 

I used the leftover fritters this morning for Shane's breakfast. I Just broiled them to reheat and put 2 poached eggs on top with some bison sausage. Delish.

Original fritter recipe pingback to ""

Wednesday, 5 February 2014

Oven Roasted Honey Mustard Chicken with Dill Potato Wedges

Hello, everyone! Happy hump day!

   I am so glad to be back up on my feet, even if I am a little slow! I've been back in the kitchen the last few days and it feels so good. I didn't really realize how much I love cooking until I wasn't doing it anymore! But it sure was nice to have someone else taking care of it for a while!

   This is a hot topic today. Anyone watch the Biggest Loser? I have always been a fan, and find it inspiring. Love to see the makeovers and the final results. In the last year I've changed my eating habits and thinking, and some of the show's ideas I don't agree with, but that's just my opinion. But at the live finale last night, the winner was totally shocking. And not in a Channing Tatum without a shirt, kinda way. Her name is Rachel, and she was incredibly thin. Her arms were picks and she didn't look right. I'm not saying this in a bitchy-girl kind of way. She was Skeletor. And here was the reaction of the trainers. 

This gal went from 260 pounds to a tiny 105 pounds. I am having a hard time finding her accurate height on line, but regardless.... That is a crazy loss, and in a short period of time. My point in all of this is, where is the line? Of course no one can determine another persons happiness, or their ideal/healthy weight. But if you've seen the pictures of her, I think most will agree she is scary thin. Is it adding more stress on society to have these shows that promote 1200 calorie days and all low fat food? I think so! When I tried to eat that way, I was hungry and miserable. And always gained any weight lost, right back. 

   The main thing is, you must find something that is realistic and sustainable for you. Otherwise you will always be back at the beginning. I have been there more than once, and it's miserable. I hope the Biggest Loser winner is healthy, and she has people around her to support her when she needs it.

Ok, ok. Enough about reality TV! Let's cook something! I have a ton of random things in the fridge and cupboards from when my family was shopping for me that needed to be used up. I needed a nice and easy meal to ease me back in to cooking and still remind my husband how wicked I am. Boom. Honey chicken and potatoes. I had a few Russett potatoes in the cupboard that were threatening to start growing those barfy looking "strings" off them like potatoes do, you know the ones? Sick. I had bone-in chicken thighs out and we usually like to BBQ those. But since it's still -475 here, oven roasted it is. These could easily be made with thighs without the bone or boobies. Adjust cooking time. Bone- in takes the longest. Enjoy!

Honey Mustard Garlic Roasted Chicken:
You need:

6-8 bone-in thighs
2-4 garlic cloves (to preference)
1/4 cup Dijon mustard (I like the spicy kind)
1/4 cup raw honey
1 tbsp olive oil
sea salt/fresh black pepper
2-4 sprigs fresh rosemary or 1 tbsp dried ( I used dried)

pre-heat oven to 400

Grease a shallow casserole dish and place chicken, skin side up, into the pan.
Season to taste with sea salt. Mince garlic and place over the chicken, rubbing in a bit. Get in there and give a little sensual massage, don't be scared. Sprinkle the rosemary over top, or if using fresh, tuck in between the thighs. Tuck between the thighs? Ooooh, this just real up in here, didn't it???

Okeee dokeee, moving on...
 In a small mixing bowl mix up the honey, oil and the mustard. Whisk smooth. Spoon the mixture over the chicken evenly.

Into the oven for an hour or so. Now, everyone has a hotter or cooler oven, so start checking after about 45 min. They will brown on top when the sugar in the honey renders. That is good, you want that. If it seems too brown, lightly put on some foil for the end of baking. In the end, I think mine cooked an hour and 15 min. Adjust the temp too, if you think you know better than I do. :)

Dill Potato Wedges

You need:
2-4 medium sized potatoes, skin on
 1-2 tbsp olive, avocado or coconut oil
1-2 tbsp fresh dill or .5-1 tbsp dried 
1 tsp garlic salt (optional)
sea salt and pepper

Cut each potato in half, then cut that half into wedges.Following? Keep going...
Put the wedges in a bowl and toss in your choice of oil. ( I used the chili infused oil I bough from Costco).

Add on the dill, sea salt, pepper and garlic salt. Stir to coat. Place on parchment lined baking trays and cook for aprox 30-35 min, until desired texture is required. Flip at least once during baking.
I cooked these while the chicken was in, so I just cooked at 400, since the oven was at that already. You can sprinkle with parm cheese at the end and broil for a few seconds, too. Keep an eye out though, they will be black and on fire if you go about your business and forget!

 Chicken is out, let it rest 10 minutes or so and toss on your wedges- BOOM. Done. Enjoy!

Watch this week for zucchini fritters, jalapeno chicken burgers and strawberry muffins. 

original recipe pingback to ""

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