Monday, October 1, 2012

Oven Fresh Seasoned Potato Wedges

The case:
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder 
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 russet potatoes, scrubbed and cut into eighths
  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet. 
  3. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

The ruling:
These were very good, but I do think the wedges I made before were better.  (Easy Baked Potato Wedges)

Slow Cooker Swedish Meatballs

I'm not entirely sure how to introduce this recipe.  I've never had Swedish meatballs nor have I had someone tell me how good they are.  I can't even remember where I first saw the recipe for them, but I do know when I saw this recipe and the good reviews, I had to try it.  I love dishes that I can throw in the Crockpot with little effort and come home to a delicious meal. 

The case:
Slow Cooker Swedish Meatballs
  • 1 (38 ounce) packages frozen meatballs
  • 2 (10 3/4 ounce) cans cream of mushroom soup ( you can mix and match the soups, like cream of celery, cream of chicken, golden mushroom soup, etc) 
  • 8 ounces sour cream
  • 2 teaspoons soy sauce
  1. Place all ingredients in a crock pot.
  2. Cook on low for at least 5 hours

The ruling:
This was good, not great.  It couldn't have been simpler and for that, I am thankful, but I'm not sure if I'll ever make it again.