Sweet Potato Fries

This is a healthier, yet still delicious, alternative to french fries.  Start with two large sweet potatoes, and peel them.

 

Cut the potato into long strips, then toss in olive oil, just enough to make them shine.

  

 

Place on a baking sheet, sprinkle with Lawry's Seasoned Salt, and fresh parsley.  Bake at 400 degrees for about 20 minutes, then pull them out and toss them around a bit, bake for another 15 minutes.  Enjoy!

Creamy Orzo

1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1/2 Tablespoon onion salt
2 Tablespoons lemon juice
1 Tablespoon minced garlic
1 can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 1/2 cup sugar snap peas, thawed
1 cup shredded Parmesan
Salt and freshly ground black pepper

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender, stirring often, about 9 minutes. Drain, reserving the cooking liquid. Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the minced garlic, and saute until tender, about 2 minutes. Add onion salt and lemon juice and continue to saute. Add the tomatoes and sugar snap peas and cook until they are tender, about 5 minutes. Stir in the cream and cheese. Add the orzo and toss to coat. Remove the skillet from the heat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season with salt and pepper, and serve.

Roasted Potatoes with Horseradish Cream Sauce

2 pounds new red potatoes
2 tablespoons extra-virgin olive oil
2 tablesppons parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
1 teaspoon prepared horseradish
1 tablespoon lemon juice
Garlic salt

Preheat the oven to 400 degrees F. Line a baking dish with aluminum foil. Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon parsley, salt, and pepper, and toss to coat well. Arrange the potatoes in baking dish, cover with aluminum foil. Roast until the potatoes are cooked through, about 30-40 minutes on 400 degrees.

In a small bowl, mix the sour cream, horseradish, remaining tablespoon of parsley, lemon juice, and garlic salt to taste. To assemble, top the roasted potatoes with a dollop of the sour cream mixture.

Asian Asparagus

I don't even like asparagus (unless it's out a can, which is the opposite of most people), but I got this recipe from Blake's cousin (I think she got it from Paula Deen) and ate WAY more than my fair share.

Asian Asparagus
1 bunch fresh asparagus (look for really skinny, long ones, they have better flavor flav)
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
2 Tablespoons canola oil

Prep the asparagus: Blanch asparagus for 3 minutes (Definition: This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables. The food does not cook all the way through, so crisp texture is preserved.) HOWEVER, do not place in ice water.

Simply place asparagus on tea towels while you prepare the marinade. Also, trim off the white ends of the asparagus at this time.

Mix together soy sauce, vinegar, sugar, and oil.

Put asparagus in a pan, cover with mixture.

Place in refrigerator for about 8 hours. Drain off marinade, serve cold.