chickinspired

A grilled cheese sandwich made on sourdough bread, with pepper jack cheese, avocado, bacon and apple slices. From Jana Lauren

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Oven Baked Parmesan Seasoned Fries from Playing with Sugar

NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).

Ingredients:

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)

• 2c. cooked sausage (I like the plain kind, but you could do them spicy, if you’re kinda spicy like that)
• 1 1/2 c. cheddar cheese
• 1 1/2 c. monterey jack cheese
• 1 c. prepared ranch dressing (i use a light version, and can’t taste any difference.  i don’t love the completely fat free in this recipe though)
• sliced olives to taste (i just throw in a tiny can of the ones already cut into tiny pieces, drained)
• 1/2 c. finely chopped red bell pepper
• Stir all that goodness into a bowl

Pre-heat your oven to 350

Next you’ll need a package of Won Ton wrappers.  Easy to find.  Usually in the refrigerated section of the produce department.  They have to be refrigerated.

• Take your Won Ton wrapper and press it down into a muffin tin.  As shown above.
• The recipe says to spray the pan with a non-stick spray, but I’ve never had them stick
• They won’t cover the whole thing, but make sure they have a definite “bottom”

cook the formed Won Ton wrappers for 5 minutes
then fill with a couple tablespoons of filling.  Enough.  But don’t over fill.
cook again for about another 5 minutes, or until the cheese is all melt-ee

From fabulous blog Less Cake (More Frosting)

• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

3. Take bread circles and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.

7. Remove from oven when done and pop out using a spoon, serve warm.

From The Noshery Kitchen from The William Sonoma Cook Book