Greek Lemon Potatoes

2 1/2 pounds russet potatoes, peeled and sliced into thick wedges1 1/2 cups chicken broth1/2 cup olive oil1/3 cup lemon juice2 t minced garlic1 T dried oregano2 t salt
Toss all this together, and put in a roasting pan. Bake for 20-25 minutes at 350, toss again, and bake 20-30 more minutes. 
If you want them crispier, put on a foiled baking sheet and drizzle some of the remaining oil on them, and bake another 20-30 minutes.

Another recipetineats find and SO good. Lots of flavor!

Greek Chicken

Marinate chicken legs, wings, thighs, or breasts in the following for several hours or a day:

2 T minced garlic

2 T white wine vinegar

1/2 C of lemon juice

2 T olive oil

3/4 C Greek yogurt

2 t dried oregano

salt and pepper to taste

After marinating, place on a cookie sheet lined with foil and lightly coated with olive oil or cooking spray. Bake at 350 for 30 minutes, turn and baste with marinade, and bake again till golden brown - 20-30 minutes. 

I found this recipe on RecipeTinEats and it sounded so good. I served it with Lemon Potatoes and a Greek salad. It all really hit the spot and was easy to make.

Katie Hayes Soup

 One pound hamburger crumbled and seared. Add one onion diced with three Bell peppers (all colors). Let them soften a bit. Then add a can of stewed tomatoes, and three cans of beans (navy, kidney, black...whatever - just different). Garlic, Italian Seasoning (a palm-full), salt, pepper. I add a can of green chiles, salsa if I feel like it, and diced seedless jalapeños - unless you want the seeds. 

Put it on the stove to simmer for a bit. 

Serve with any kind of shredded cheese on top - Parmesan, Cheddar, Jack...

Maybe a dollop of greek yogurt. Maybe serve with tortilla chips. 

Lots of maybes, cause I don't have the original recipe. No maybe that this is a great soup/stew. Great frozen for last minute dinners.

Thank you, Katie!

Emily's Chocolate Chunk Cookies

Preheat oven to 350 degrees.

3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 egg - room temperature
2 tsp vanilla
2 cups AP Flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chunks
 - also good with white chips & cranberries

Cream butter and sugar. Add egg and vanilla. Add dry ingredients. Add sweet chunks and bits.

Refrigerate dough for at least 30 minutes to overnight.

Bake lumps of dough for 10-12 minutes.

Allow to cook to room temperature.

These are yummy! Thanks, Emily!

Chicken Avocado Salad

Gluten Free!

Use a roaster chicken, and pick all the chicken off it. Put it in a large bowl.

Add:

About a cup of corn (I use frozen)
1/2 red onion or a bunch of sliced scallions
2 avocados diced
Cilantro - as much or as little as you want - cut up
Salt and Pepper
Jalapeno - use discretion

I mix all this up, and serve my husband. And then I add:

Bacon, cooked to a crisp, crumbled

to mine!

Yum. Good summer food!

Baked to a Crisp New Potatoes

Better than French Fries!

Parboil new potatoes. Just enough so that when you put them on a cookie sheet rubbed with olive oil, you can gently squash them with a fork so they look like fat peanut butter cookies.

Melt butter, and drizzle a little bit over each potato, and then drizzle a tiny bit of olive oil as well. Salt and pepper.

Bake at 400 till they are golden brown.

Don't make too many, or you will get fat - you can NOT stop eating them!

Stuffed Peppers

I think the easiest way is to start with a roasted chicken, and pick all the chicken off the bone. Failing that, poach or bake chicken in a foil pack, and cut in small pieces, or shred. You can use as little as one large breast.

In a bowl, combine chicken with:

8 oz cream cheese
1/2-1 cup salsa (I did this to taste)
a handful of sliced jalapeños - I unseeded them for the most part
shredded jack and cheddar cheeses - maybe 1 to 1 1/2 cups
salt & pepper to taste
1 t cumin (or whatever you like)

Cut in 1/2 2 green peppers, though I had leftover filling, so I used corn tortillas for the rest. Maybe just cut up more like 3-4 peppers.

Put the halved peppers on a cookie sheet sprayed with cooking spray (I used olive oil spray, but you could actually just rub the sheet with olive oil, too).

Fill the peppers with the filling, and bake at 350 for 20 minutes. I like the peppers al-dente, so this was about the perfect time.

These are REALLY good!