SANDRA'S HOMEMADE CRISPY FRENCH FRIES

Guaranteed - Perfectly homemade
potato fries homemade every time...

Servings (6)
Prep: 20 mins. |
Cook: Time: 24 mins.

Posted by Sandra

INGREDIENTS

2 russet potatoes, unpeeled
2 cups peanut oil
--(A must as it allows for a high-frying level without smoking, and imparts a great flavor)
½ teaspoon kosher salt
½ teaspoon ground pepper
½ teaspoon paprika

METHOD

Pour peanut oil into a large heavy-bottomed deep-sided skillet so it is 2-inches deep, and heat to medium-high (345 degrees).

Slice the potatoes into 1/4-inch thick sticks and put in a bowl of cold water, swish to rinse starch off, and then remove from water, and place on layers of paper towels, patting dry.

Fry the potatoes for 5 minutes, then remove to a foil-lined baking sheet covered with paper towels, and let cool to room temperature.

Raise the heat of the oil to 360 degrees, or to high-heat. Fry the potatoes the second time, until golden brown and crispy for about 3 to 5 minutes. Remove to a newly foil-lined baking sheet lined with paper towels.
In a small bowl combine the salt, pepper, and paprika. Transfer the fries to a serving bowl, sprinkle with the salt mixture and serve. - Enjoy!

SANDRA'S ZUCCHINI MEDALLIONS with CHIPOTLE DIPPING SAUCE

A surprising delight that I invented out of too
many zucchinis on-hand, and these are
now one of our top favorite appetizers
that are crunchy on the outside and moist
and delicious on the inside...(We eat them like popcorn ;)

Servings (4)
Prep: 5 mins |
Cook: 4 to 6 mins

Posted by Sandra

INGREDIENTS

***Medallions:
· 1/4 cup yellow corn meal
- 1/2 cup all-purpose flour
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· 3 tablespoons parmesan, grated
· 1/4 teaspoon cayenne
· 2 eggs, beaten with a tiny bit of water
· 2 medium zucchini, sliced ¼” thick (pat dry)

***Chipotle Dipping Sauce:
· 4 tablespoons mayonnaise
· 1 chipotle pepper in adobo sauce, finely chopped (I freeze the remaining to use in recipes later on)

METHOD

Heat 1/2" of canola oil in an electric skillet to 350 degrees. Meanwhile, mix together the dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.

Add the corn meal, flour, garlic powder, onion powder, basil, Parmesan, and cayenne in a shallow medium dish, and set aside.

In a small shallow dish, beat the eggs with a tiny bit of water and set aside.

Working in small batches, toss the zucchini medallions in the beaten eggs, then coat in the cornmeal mixture to cover completely.  Place breaded zucchini medallions into the oil for 2 to 3 minutes, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkle of kosher salt while hot, cool for a couple of minutes, and serve with dipping sauce on the side, along with carrot and celery sticks if you wish.


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Note: I discovered many also prefer dipping the medallions in prepared ranch or blue cheese dressing as an appetizer, so I usually provide both; plus I serve mine on the side as a tasty veggie side dish to most any meal.

SANDRA'S ROASTED FALL ACORN SQUASH

A spicy and sweet roasted acorn squash that is
a perfect side dish to most any entree...

Serves: (4)
Prep Time: 10 min |
Roast Time: 45 min to 1 hr

Posted by Sandra

INGREDIENTS

2 acorn squash, cut in half lengthwise
4 tablespoons butter, softened
2 tablespoons maple syrup
Kosher salt, to taste
Cayenne pepper, to taste

METHOD

Preheat oven to 400 degrees.

Wash and dry squash, and then cut in half lengthwise (along the ribs); be super careful. Scrape seeds and pulp from the insides with a spoon and discard.

In a small bowl combine the softened butter with the maple syrup, spread inside of each half with mixture, and then lightly dust all four halves with kosher salt and cayenne pepper.

Place halves cut side up on a baking dish lined with foil.

Bake for 45 minutes to one hour until soft, which will have a pool of goodness in the middle of each half.  Use a pastry brush to evenly distribute pooled sauce on both halves of acorn squash.  Stand to let cool for 10 minutes before serving. - Enjoy!