Tag Archives: French fries

Superbowl Extravaganza: Seasoned Potato Wedges

5 Feb

I’ve been making fries, like the ones in this post, for about 1 year and 1/2 now. Like other times in my life, I’ve come across a better way to make them. And this is a case of learning on the job. These potato wedges make my french fries look so average! And you won’t believe the trick I learned to make them crispy outside and soft inside without frying them!

*Note: Due to a photo editing error, these pictures are smaller than usual, sorry!*

First, pre-heat your oven to 425 and then fill a medium sized pot with water and  bring it to a boil.

Next you’ll need to peel your potatoes. For two of us, I used four small-medium russet potatoes.

After peeling them slice them in half, then again, and then again. So you’ll have 8 pieces for each potato.

Once you have cut all your potatoes, add your potatoes to the pot. By boiling them first, we are allowing them to cook so that the inside will be soft and the outside will remain crispy from the oven.

While the potatoes boil, its a great time to get your other ingredients ready. I like to blend all my seasonings together and then add them at once to the potatoes. For this seasoning mixture, you’ll need 1 1/2 tsp onion powder, 1 tsp garlic salt 1/2 tsp garlic powder, 1/2 tsp pepper, and 1 1/2 tsp chili powder. Yes, chili powder is the great and secret ingredient to these potato wedges!

After about 5-7 minutes in the pot, drain your potatoes and let cool slightly. For the next step, you’ll be putting them into a plastic bag, so you won’t want them boiling hot for that!

Grab a bowl and a gallon sized plastic bag. Roll over the edges so its easy to add to the bag.

Then carefully add the hot potatoes to the bag. Make sure they aren’t too hot, otherwise they will melt the plastic. Whoops!

Then grab your olive oil and add around 2-3 tablespoons. I eyeballed it and just added it straight from the bottle. Don’t do this unless you are familiar with the speed that the oil comes out of the bottle.

First, shake up the potatoes with the oil. The bag will be hot to the touch, so use caution when handling it. After the potatoes are evenly covered with oil, place the bag back in the bowl, open it back up, and roll the edges again.

Now add the dry seasoning mixture from earlier.

And then shake it, shake it, shake it. (Once again, carefully…that is!)

The potato wedges should look like this once they are fully and evenly covered with oil and seasoning.

Open the bag and then wiggle the bag across a cookie sheet to get all the wedges out in the most mess free, and fastest way possible.

And then separate them before they go into the oven.

Put them in the oven for 20 minutes. If you’re not too busy, get them a flip half way through. Another trick for crispier skin is to put them under the broiler for about 2 minutes before you take them out. I left them in about 10 seconds too long, but my husband loves burnt things (go figure – he loves it when I burn stuff??).

These are so good, you can eat them without ketchup! They’d also be great with a chipolte ranch or BBQ sauce.

Wendy’s: Free Fries + Much more!

28 Jan

Just found this deal on a deal site and had to share with my readers. Exclusive, Limited-Time Offers Only Through Your Mobile Phone! **By opting in to mobile alerts, you will receive up to 3 messages per week. Message & Data Rates May Apply. Reply HELP for help. Reply STOP to cancel.**

Once you text the code, you will get a reply within a few minutes. The code to get your freebie or deal will be good for seven days. Eat up and enjoy your free/discounted treat! (Ok…now I need a frosty…)

Text FRIES to 81229 for a free small Natural-Cut French Fries.

Text BAKED to 81229 for a free Sour Cream and Chives Baked Potato with purchase of a regular size Chili.

Text KID to 81229 for a free Kids’ Meal with purchase of an Entrée Salad.

Text 242F to 81229 for any 2 small Frostys for $2 between 2pm and 4pm every day.

Text 242D to 81229 for any 2 small Drinks for $2 between 2pm and 4pm every day.

Text 10410 to 81229 to get these 10 items for $10 after 10PM:

  • Two orders of 5-piece Chicken Nuggets – choose from Spicy or Regular
  • Two orders of small French Fries
  • Two small Drinks
  • Four Value Sandwiches – choose from Jr. Hamburger, Jr. Cheeseburger, Cheesy Cheddarburger or Crispy Chicken

Text FEAST to 81229 for a Family Feast of 4 Combo Meals for $20! Create 4 Combo Meals with a Main, Side and Drink in each. Choose from:

  • Main: 10-piece Chicken Nuggets, Ultimate Chicken Grill, Asiago Ranch Chicken Club, Homestyle Chicken Fillet, Spicy Chicken Sandwich, Bacon Deluxe Double, Bacon Deluxe Single, Baconator Double, Baconator Single, 1/2 lb. Double, or 1/4 lb. Single
  • Side: Sour Cream & Chive Potato, small Chili, Caesar Side Salad, Garden Side Salad, or Small French Fries
  • Drink: Nestlé Pure Life Bottled Water, small Wild Berry Lemonade, small All-Natural Lemonade, small Minute Maid Light Lemonade, small Nestea Unsweetened Iced Tea, small Nestea Sweetened Iced Tea, small Coke Zero, small Pibb Xtra, small Fanta Orange, small Barq’s Root Beer, small Hi-C Flashin’ Fruit Punch, small Sprite, small Diet Coke, or small Coca-Cola.

For more details about these offers, click here.

Crispy Chicken Tenders and Homemade Fries

13 Jan

When it comes to frying things, it usually reminds me of a big, greasy mess. Both on the counter and later in my stomach. But they are just too good to pass up sometimes. And what works even better when I have those greasy cravings, is to make my homemade version.

Pre-heat your oven to 400 degrees. First grab your chicken batter ingredients. For these, I used a dijon/mayo egg mixture (see in two bowls below. I just used egg white, 2 tbsp mayo and 2 tbsp of dijon mustard. I then mixed them together right before I used it. On the white plate is a 2 part cornstarch, 1 part flour mixture with about 1 tbsp of cornmeal mixed in. You could also just use egg and flour and season the flour to your liking as well (salt, pepper, garlic, parsley, etc.)

Next, grab about 1.5 medium sized potatoes per person. Wash, peel, and slice the potatoes into even thickness to ensure even baking. I used my mandoline slicer, but you can use your knife too…and lots of patience!

Try to get as much moisture out of the potatoes as possible. This is important so that you get crispy potatoes and not soggy limp ones. After they are mostly dry, separate them and sprinkle with cornstarch. Toss together and then separate the fries again to let them dry. Leave them aside while you prepare your chicken.

Since this is so messy, I don’t have a step by step process of making the tenders. Its quick and easy though – just use one hand for wet ingredients and one hand for dry. First lightly coat the chicken with flour. Then dip it in your egg mixture. Next put it into the cornstarch mixture. Have a plate ready for transport to the frying pan.

Before you start your chicken, toss your fries with some olive oil, dash of salt and pepper and about a 1 tsp paprika. I use stoneware for the best crispy texture. If you use a cookie sheet, be sure to spray with oil so the fries don’t stick. Also, with a cookie sheet, I recommend turning over the fries halfway through baking them.

Heat about 4 tbsp vegetable oil in a frying pan. Add about 4 or 5 tenders at a time. If you add too many, the oil temp will decrease, causing your tenders to become soggy and just absorb the oil as opposed to getting a nice crispy skin. In this step, you are just browning the chicken. Each batch should take between 3-5 minutes. Chicken should not be cooked through when you remove it from the pan. The outside should be a nice golden brown.

Place chicken on an ungreased cookie sheet, as the chicken already has oil on it, and place in oven for 10 minutes or until cooked through.

Pull  both fries and chicken out of the oven. Immediately sprinkle fries with salt and pepper and toss. Transfer to serving dish and enjoy your not-so-deep-fried crispy chicken and french fries!

 

TK’s is much more than OK

11 Jan

It’s hard to find a restaurant that makes fresh and flavorful American cuisine and bar food favorites without compromising service, quality, or atmosphere. A restaurant that feels like a home kitchen filled with gourmet flavors and concepts but that offers something different from a local self-proclaimed fast-casual concept chain. If simple, good eats is what you’re after, then TK’s Urban Tavern is the place.

TK’s Urban Tavern is a moderately priced casual eatery offering everything from comforting bar classics like mac ‘n cheese to grilled halibut filets that might just put your favorite seafood restaurant to shame. The bar hosts a variety of craft beers, a familiar wine list, and some unique specialty cocktails. The atmosphere is just like a tavern should be – dark wood floors, exposed brick walls, a vaulted ceiling with small spotlights, and floor to ceiling windows for natural light when there is some.

During the warmer months, outdoor seating is located on a small patio and offers guests an even better people-watching vantage point while they enjoy their cuisine. During our visits, the staff and service was truly refreshing and added to the enjoyable and relaxing atmosphere. Every person we encountered, whether one of the friendly owners, Tom Kelly and Brian Pierce, our server, or someone clearing the table, made sure our dining experience was perfect.
Our server treated us like we were all friends hanging out for the first time in years. She welcomed us to the restaurant like we were at her house and she was the one cooking the meals. She answered questions with ease and made us very comfortable – water glasses were always full, and empty plates never lingered.

On one occasion, we chose the barbeque chicken quesadilla. Not being the biggest fan of barbecue flavors, I was skeptical to put something smoky in what should be a spicy Mexican dish. The appetizer came out hot, fresh, and presented in way that you would find at most upscale restaurants. It came with a delicious side of guacamole and had the perfect combination of meat and cheese. This is the kind of quesadilla that requires some fork and knife attention. It’s gooey, messy, and flavorful. Excellent.

Our gang of four ordered the Cobb salad, the pulled pork sandwich, yet another barbeque chicken quesadilla, and an order of the special that night: mahi mahi street tacos.

Admittedly, Cobb salad might not sound like anything fancy; particularly when most dinner salads these days come with five parts greens to one part toppings. TK’s Cobb salad came already tossed with large pieces of tomato, avocado, and tender chicken breast. Bacon, egg, and mild blue cheese crumbles served as the perfect complement to the mixed greens. The salad is served with tasty ranch dressing that beautifully brings the flavors together. While a simple dish, it was a memorable salad.

The fish tacos were a special that night and could be ordered individually or as an entrée. The entrée came with four small tacos. There was some sort of seasoning on the fish that didn’t quite mesh with the other ingredients like theguacamole. But the mahi mahi was grilled perfectly and each street-sized taco was amply filled with fish. The entrée wasn’t large by any means, but enough for one person to be very satisfied.

The pulled pork sandwich is a TK’s Tavern favorite and has made quite a name for itself with frequent visitors. On top of a large toasted baguette comes a heaping portion of pulled pork, topped with Havarti cheese and cold apple slaw. Served up next to this monster sandwich is a mound of homemade French fries and a spicy ketchup accompaniment. Unlike most pulled pork sandwiches, which offer more sauce and mess than meat, this sandwich is all about the protein. And then French fries are hot, crispy, and worth every calorie. Out of the four items we sampled, this was the clear winner and easy to see why it was such a favorite among regular visitors.

Once again too full for dessert, our eyes did happen to glimpse (or maybe stare) at some of the desserts on our neighbors’ tables. We did see a root beer float, served up in a chilled mug with vanilla bean ice cream. And for chocolate lovers, a decadent layered chocolate cake is served with caramel ice cream – and definitely big enough to share.

Overall, we enjoyed our dining experience at TK’s. Even though the restaurant was closing by the time we left, we never felt rushed to order or eat; and we even lingered a bit afterwards. TK’s Tavern is a great place to eat quality food in a relaxed environment. Almost like your best friend had become your very own personal chef, and happened to re-do his living room to look like a dimly lit, yet modern tavern. For lunch, dinner, or happy hour, TK’s Urban Tavern is worth the visit. Your taste buds will thank you.

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