Italian Roasted Fries

I love, love, love French Fries!   I have to say that they are one of my favorite foods...so much that I'd be completely satisfied to eat the fries and leave the hamburger.  Is that bad?

Growing up mom always made homemade french fries.  You know, the kind from real potatoes and deep fried in a pan...none of those frozen fries which were not very good back then.

But in my attempt to eat healthier I had to devise a way to lighten up the french fries and still get the same result.  Roasting is a great technique that creates a nicely crispy on the outside frie, pretty brown, and they look like french fries!  Honestly, I love these just as well as the original fried version.  As a matter of fact I only make these type of fries cause they are easy, tasty, and much healthier!  Oh yea, and tasty..did I say that already?

This version jazzes up the fries a little with some Italian flavorings.  Let me know how you like them!  

Here's how to make 'em.

You will need:  russet potatoes, olive oil, garlic powder, and Italian seasoning.

Peel potatoes and cut lengthwise in to planks.  Cut each plank in to long fries (sticks).

Place fries on a baking sheet in a bundle and drizzle with olive oil.  You will want a light coating so don't overdo the olive oil!  About a couple of tablespoons at most. Toss the fries in the oil to coat.

Spread the fries out evenly on the sheet so they are not touching.  Sprinkle with garlic powder to taste.

Sprinkle with Italian seasoning to taste.

Bake in a preheated oven at high heat - 450 degrees so they roast up really nice.  Bake for 15 min.

Take the pan out and turn each of the fries over ( I know this is a little bit of a pain...) and return to the oven.

This browns the other side.  Bake for another 10-15 min. until nicely browned all over and potatoes are done.

My these look good!

Italian Roasted Fries

Serves 4

Ingredients:

2 large russet potatoes

Olive oil

Garlic powder

Italian seasoning

Directions:

Preheat oven to 450 degrees.

Peel potatoes, cut into planks lengthwise.  Cut each plan into fries.

Place fries on a baking sheet.  Drizzle with olive oil.  Just enough to lightly coat.  Toss fries in oil.

Separate fries out on the pan so they are not touching.

Sprinkle with garlic powder.

Sprinkle with Italian seasoning mix.

Bake at 450 degrees for 15 min.  Take fries out and turn them over so they brown on the other side. Return to oven and bake another 10-15 min. until crispy.

Mom's Beef Stew

Anyone like comfort food?  Anyone having cold weather?

I've got a great solution for both.....Mom's Beef Stew!

This dish is hearty, warming, and brings such a sense of satisfaction!  It's been a family favorite for generations.  It's now a favorite of MGG's as well.  As a matter of fact, it was the first meal I ever made for him.  Such good memories!

Now, this stew takes several hours to cook.  Kinda low a slow, to really create the flavors.  So take some time on the weekend, during these cold winter days, and warm yourself up...make Mom's Beef Stew!

Here's what you need:  stew meat, onion, water, carrots, celery, a can of diced tomatoes, several potatoes, and some salt and pepper.

Cut the stew meat in to bite size pieces.

Cut an onion in to slices.

Add both onion and stew meat to a soup pot or dutch oven, adding water 3/4 of the way to the top.  Add salt and pepper.  Bring to a boil.  Turn down and simmer 1 - 1 1/2 hours.

This is going to make a great broth.  If you loose too much water, just add more, but remember to season the broth again.

Meanwhile, cut the celery and carrots in to small slices.

Add to the pot.  Cook 1 hour.

Add tomatoes and more salt and pepper.  Cook 30 minutes to develop the flavors.

Meanwhile, peel potatoes and cut in to bite sized chunks.

Add potatoes and let them cook another hour.  Taste for seasoning.

Serve and enjoy the warmth and deliciousness!

Mom's Beef Stew

½  lb of stew meat, cut in to bit sized pieces

1 medium onion, sliced

water

3-4 carrots, peeled and sliced

2-3 stalks of celery, sliced

1  14oz can diced tomatoes

3-4 medium sized russet potatoes, cut in to medium chunks

Salt and pepper

In a 5qt stock pot add meat, onion, and enough water to cover 2-3 inches above the meat.  Heat over high heat to boiling and then reduce to simmer.  Add salt and pepper. (you will need to layer your seasonings)  Cook at a simmer for 1 to 1 ½ hrs.  This is going to make your broth.  If you loose too much water, turn your temp down, and add some water.

Add carrots and celery.  Cook 1 hour.

Add tomatoes, more salt and pepper.  Cook 30 min to develop the flavors.

Add potatoes.  Cook 1 hour.  Taste and season as necessary.

Serves 6.

Triple-Chocolate Mousse Cake

So here's the last of my Valentine's Day recipes....you can't have Valentine's Day without chocolate.  Can you??

I was checking out Mom's Kraft Food & Family magazine and on the cover was an amazing bundt cake.  I was a devil's food cake with a mousse layer on top, and even had a chocolate syrup drizzle. 

What really drew me to this cake was the technique.  Don't get me wrong the chocolate is to die for...and I did, trust me, but the method was very unusual.  You see you put the cake layer in first, and then the mousse layer on the top, but by magic they switch places during the baking!!!  How can that be...I had to try it out.

Plus I just wanted a piece of heavenly chocolate cake!

OMG!!! This is all I have to say about this decadent, chocolately, yummy cake.....OMG!!!

Oh yeah, and the layers did switch during the baking!  Amazing!!!

I tweaked the recipe to make this sugar free, but you can just substitute out the Splenda and sugar free cake mix, for full sugar and regular cake mix.

Now be forewarned....this cake takes a lot of time to prep, bake, and refrigerate.  About 5 hours in total...but I had my doubts along the way...but found it was completely worth the effort.

Here's how to make it.

Take a 12-cup bundt pan and spray with cooking spray; pour in chocolate syrup.

 In a large bowl beat cake mix, water, oil and 3 eggs with a mixer 2 min. or until well blended.

Add in the sour cream and mix until smooth. 

Pour this over the syrup in the bundt pan.

Next, in a medium bowl, beat cream cheese and Splenda with mixer until well blended.  

Add eggs, and mix until incorporated.

Add evaporated milk and mix to blend.

In a small bowl melt 4 squares of baker's chocolate until melted.  About 1 1/2 min total. Start with 30 seconds, and stir.  Do another 30 seconds, and stir.  My total was 1 1/2 min.

Add melted chocolate to the mousse mixture and mix to blend completely.

Looks like chocolate milk doesn't it??

Pour the mouse mixture carefully over the cake batter.

Cover with foil and place in a 9x13 pan.  Add about 2" of water.

Bake in a preheated oven at 375 degrees for 1 1/2 hours.  Let cool on a wire rack for about 45 min.  Place in the refrigerator, in the pan and let cool for 2 hours.

Once it has cooled.  Take out of the refrigerator, place a plate on the top and invert cake.  You may need to shake it a couple of time, but it will slide right out.

Holy cow!  Look at this baby!!

See the layers?

Want a piece?

(Oops!  I got in such a hurry I forgot the cool whip!  Oh well! you can add it if you want to)

Gotta go....I need another piece of this cake!  Make this...it's super yummy....Enjoy!!

Triple-Chocolate Mousse Cake

Prep: 40 min.
Baking 1 1/2 hrs.
Refrigerating : 2 hrs

1/2 cup sugar-free chocolate syrup

1 pkg.  (2-layer size) sugar-free chocolate devil's food cake mix

1 cup water

1/3 cup  oil

7 eggs, divided

1/2 cup light sour cream

1 pkg. (8 oz.) Neufchatel cheese, softened

1 cup Splenda

1 can (12 oz.) 2% evaporated milk

4 squares  BAKER'S Semi-Sweet Chocolate, melted

SPRAY 12-cup fluted tube pan with cooking spray; pour in chocolate syrup.

          

BEAT cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan.

          

BEAT cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down.

          

PLACE tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.