Easy Spicy Roasted Potatoes

Ingredients

• 5 medium red potatoes, diced with peel
• 1 medium onion, chopped
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1/4 cup extra virgin olive oil
• 1 cup shredded Cheddar cheese (optional)

Directions

Preheat the oven to 450 degrees F (220 degrees C).

Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.

Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

Breakfast Burritos with Green Salsa

Ingredients

• ·         2 tablespoons olive oil
• ·         8 small red potatoes, cut into 1/4 inch slices
• ·         salt and ground black pepper to taste
• ·         1 tablespoon chili powder
• ·         1/2 pound bulk chorizo sausage
• ·         4 burrito-size flour tortillas
• ·         1 tablespoon butter
• ·         5 eggs, lightly beaten
• ·         1 (4 ounce) package cream cheese
• ·         3 tablespoons chopped fresh cilantro
• ·         1/4 cup green salsa

1.   Direction :


Preheat oven to 200 degrees F (95 degrees C).


Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.


Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
Wrap the tortillas with aluminum foil and place in the warm oven.


Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.


Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.

Chinese Noodles in Peanut Sauce

Ingredients:

• 1 lb or 500 grams Hakka (flat) noodles
• 2 Tbsp. dark sesame oil 
• Dressing:
• 6 Tbsp. peanut butter 
• 1/4 cup water 
• 3 Tbsp. light soya sauce 
• 6 Tbsp. dark soy sauce 
• 6 Tbsp. sesame paste (ground sesame seeds)
• 1/2 cup dark sesame oil 
• 2 Tbsp. sherry or any wine of your choice 
• 4 tsp. white vinegar 
• 1/4 cup honey or sugar syrup 
• 4 medium cloves garlic, chopped fine 
• 2 tsp. finely chopped fresh ginger 
• 1/2 cup hot water   
• Garnish (all are optional, depending on your taste) 
• 1 carrot, peeled, julienned 
• 1/2 firm medium cucumber, peeled, seeded, and julienned 
• 1/2 cup roasted peanuts, coarsely chopped 
• 2 green onions, thinly sliced

Preparation:

Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. For dressing, combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream. For garnish, put carrot julienne in ice water for 30 minutes. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot. Serve at room temperature.

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Bacon Cheddar Jalapeno Poppers

Ingredients :

• 1 (16 ounce) package Cheddar cheese
• 6 jalapeno peppers, seeded and halved
• 12 slices bacon

Directions :

1. Preheat the broiler.
2. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
3. Broil 5 to 10 minutes, or until the bacon is evenly brown.

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