Delicious and Easy Cajun Oven Fries

These are absolutely one of my favorite sides. Sorry the picture has some corn in the picture, but that was another fabulous side I'll post later! We have these with ribs, hamburgers, steaks, you name it! Because I've found this fast recipe we no longer buy frozen fries. So good and they pack a little heat so try them! If you're not a fan of the heat, just skip the cayenne pepper. Here's what you'll need:

Ingredients

• 2-4 medium thin-skinned Russet potatoes
• 3-4 tablespoons of olive oil (I just pour it from an oil thingy and guess)
• 2 tablespoons cayenne pepper sauce (I just sprinkle cayenne pepper powder)
• 1 teaspoon paprika (again I just sprinkle)
• 1 teaspoon ground cumin
• salt and pepper

Directions

Preheat oven to 450 degrees. Cut potatoes into wedges. The easiest way to do this is to cut a potato in half length-wise and then cut each half into thirds. Place potato wedges on a large cookie sheet (with edges that lip up to keep liquid from draining into oven). Sprinkle all ingredients over the potatoes and then toss the potatoes to cover all sides. Cook in the oven turning them once after ten minutes.

These are my favorite! I hope you enjoy!

A Pioneer Woman Night!

Last night we tried a new recipe along with an old one that we love. For dinner last night we had The Pioneer Woman's Grilled Ribeye Steak with Onion-Blue Cheese Sauce:

with this:

and you can find the recipes here and here. They were delicious and the perfect meat and potatoes meal that makes me crave summer when we can eat outside with flip flops on listening to the crickets.

After dinner we were still a little hungry so I made a quick batch of chocolate chip cookies that I'll post soon.

I'm so glad Monday's over. It was cloudy and rainy and yuck! I hope we're getting it all out of the way before Spring Break!

Omelet for Two A La Barefoot Contessa

This recipe is good. Don't get me wrong, it is not good FOR you. But it is good.

Every now and then we like to have breakfast for dinner. Most nights we try to have a big meal with leftovers for the following day, but since today is a holiday (HAPPY LABOR DAY PEOPLE!) we decided last night would be the perfect night to have breakfast for dinner.

I made this recipe probably a year ago and then thought nothing of it. It was good, but we don't have breakfast for dinner that often so it just got filed in my recipes to keep and that was it. However, good ol Ina Garten popped up on my DVR with this recipe again and watching it made Tony and I drool. I added it to the grocery list for this week and here we are.

Here is what you'll need.

Ingredients:

• 1/4 pound good thick cut bacon
• 1 tablespoon butter or margarine
• 1 cup medium diced Yukon-gold potato (or regular old Russet and I just used one medium potato)
• 1/2 cup chopped yellow onion
• 5 extra large eggs (see, I told you it wasn't too hot for you)
• 2 tablespoons milk or cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped scallions or green onions (white and green parts)
• 4 ounces shredded cheddar

Directions:

Preheat oven to 350 degrees.

Cut the bacon cross-wise in 1/2 inch slices. Cook the bacon in 8 inch oven safe saute pan over medium high heat for 5-7 minutes. (Here is where I veered off. We like to have refried beans with eggs so I cooked the bacon in a small pot and saved the grease to use as seasoning for the beans.)

Drain the bacon on paper towels and discard the fat from the pan (or be a genius and save it for refried beans out of a can). Add the butter to the pan and then add the potato and the yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally (or stirring if you can't toss like a pro), until the onion starts to brown and the potato is tender but firm (?).

Meanwhile, in a medium sized bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and cheddar.

When the potato is cooked add the bacon to the pan and pour the egg mixture over all of it like above picture.

Place the pan in the oven for 15-20 minutes (it feels so scandalous to put a oven pan in the oven!), until the omelet puffs and the eggs are almost cooked in the center like above picture. Sprinkle with a handful of cheddar and bake for another minute. Serve hot directly from the pan.

As I said before, we served ours with refried beans (blame it on my Hispanic side) and also with biscuits. It was a feast! There's something so fun about being in your pajamas and eating breakfast for dinner that you need to do every once in a while. Also, the part I dread the most about omelets is taken out of this recipe: no flipping it over! If you make it, let me know what you think!