Crispy Garlic Baked Potato Wedges

Cafe Delites

• 6 large russet (or brushed) potatoes, rinsed
• 1/4 cup olive oil
• 1 tablespoon minced garlic (or 3 teaspoons garlic powder)
• 3 teaspoons salt (adjust to your tastes)
• 1 teaspoon paprika
• 2/3 cup finely grated or shredded parmesan cheese , divided
• 2 tablespoons fresh chopped parsley

Instructions

1. Preheat oven to 200°C | 390°F. Line 2 large baking sheets / trays with parchment (baking) paper; set aside.
2. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
3. In a small jug, combine the oil, garlic, salt and paprika. Place wedges onto the baking sheets. Pour the oil mixture over the potatoes and toss together to coat evenly. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
4. Sprinkle with parsley and remaining parmesan cheese to serve.

Serve with Chipotle Ranch or Aioli

I served with Roasted Chicken

Spicy Shrimp Bowls

Two Sisters Kitchens- definitely delicious!!!

• Spicy Shrimp:
• 1 and 1/2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 pound shrimp, deveined & shelled
• 1 onion (cut long thin slices) sauteed in same pan after shrimp are cooked
• 
  
• Corn Salsa:
• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
  
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder
• 
  
• Cilantro Rice:
• 4 cups cooked rice
• 2 limes, juiced
• ⅓ cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt
• 
  
• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

optional- Corn tortillas lightly sauteed and wrap everything in the tortillas and devour!!!

INSTRUCTIONS

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
2. Mix the spices together in a small bowl and set aside.
3. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
4. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
5. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Next time I think serving this with a aioli dip 

Zucchini Sticks with Aioli

A thicker coating on the zucchini sticks
Delicious

• 1 cup Panko*
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 4 zucchini, quartered lengthwise
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons chopped fresh parsley leaves
• Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
• In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
• Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
• Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
• Serve immediately, garnished with parsley, if desired.

2nd zucchini sticks recipe, still good but not as good as above
From- Delicious

• 4 zucchini, quartered lengthwise
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoon chopped fresh parsley leaves
• 
  
• (These definitely were yummy, the topping didn't stick very well to the zucchinis.  I sprayed the zucchini with oil first to get the topping to stay but it didn't.  I wonder if I dip the zucchini in egg then in the topping stuff, then repeat again)

1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
4. Serve immediately, garnished with parsley, if desired.

Aioli

small     large
1/2c or 1 cup mayonnaise

1T        2 tablespoons sriracha hot sauce
1/2         1 lime, juiced (or lemon juice)

• Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.