Herb Roasted Potatoes

If you have a little extra time these potatoes are a great compliment to any meal.  The dijon gives them a subtle kick.

Ingredients:
6 large red potatoes, cut into 1/2 in cubes
1/3 cup dijon mustard
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon Italian seasoning
salt  
fresh ground black pepper


Preheat the oven to 425 degrees F


In a small bowl add all the ingredients except the potatoes.  Whisk to combine.  Place the potatoes in a greased 13x9 pan.  Pour the mustard mixture over the pototoes and mix to combine.  Bake for 30-40 minutes or until fork tender.  Stir occasionally. 

Crunchy Avocado Fries

Julee gets all the credit for these. These are quick and easy. They are done in the oven so there is no need to feel guilty.

Ingredients:

1/4 cup all-purpose flour

2 eggs

1 1/4 cup Panko breadcrumbs

2 Avocados

Salt
Fresh cracked black pepper

Preheat the oven to 450 degrees F.

In three shallow dishes, set up your breaking area. In the first dish, combine the flour and salt and pepper to taste. In the second add the eggs and whip slightly with a fork. In the third add the Panko.

Slice the avocados lengthwise into about 1/2 slices. First dredge in flour, shaking off the excess. Then dredge though the eggs and roll in breadcrumds. Make sure to cover the avocado entirely.

Place on a baking sheet with the cooling rack. This lets it cook from the bottom too allowing all the sides to get crunchy. Bake at 450 degrees for 20-30 minutes or until brown and crispy.

Oatmeal Crusted Chicken Fingers

This works great for a healthy weeknight dinner. I was looking for different ideas for the breading other than my go to Panko for chicken fingers. Julee suggested oatmeal. I was a bit worried about how the final product would turn out but was rather impressed with the results. Not to mention, no deep-frying needed. Serve them for dinner with your favorite dip on the side.

Borrowed the photo from Weight Watchers

Ingredients
1 pound boneless skinless chicken breast
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon garlic powder
2 large eggs
1-1/2 cups oatmeal
Olive oil or canola oil cooking spray

Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Cut chicken breast into about ½ inch strips lengthwise. Combine flour, salt, pepper, and garlic powder in a shallow dish. Lightly beat eggs in another shallow dish. Place oatmeal in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the oatmeal, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more.

Homemade Turkey Stock

You can make this stock up to 4 days ahead.

Makes about 2 quarts

Ingredients

5 pounds turkey wings

1 turkey neck

2 tablespoons vegetable oil, separated

3 carrots

2 celery stalks

2 onions

Giblets (heart, gizzard, liver) of 1 turkey

Preparation

Preheat oven to 450°. Spread turkey wings and turkey neck on a rack set in a large heavy roasting pan. Brush with 1 Tbsp. vegetable oil; roast until browned, about 1 hour. Chop carrots, celery stalks, and onions; toss with 1 Tbsp. vegetable oil. Arrange around turkey parts. Roast until vegetables brown, about 25 minutes. Transfer to a large pot. Add giblets and 1 gallon water. Bring to a boil, reduce heat to medium-low, and simmer, skimming surface occasionally, for 3 hours. Strain into another pot; boil until reduced to 2 quarts, about 30 minutes longer.