Crispy Oven Roasted Parmesan Potatoes

Ingredients:

• 6 Medium Potatoes, peeled
• 1 1/2 cups of Beef or Chicken Broth
• 2 Tablespoons of butter
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 Tablespoons Olive Oil
• 1/3 cup Parmesan cheese, freshly grated

Directions:

1. Preheat oven to 400 degrees F.
2. Cut the potatoes in 1 inch cubes and place in a bowl with the olive oil, pepper, garlic powder & onion powder then toss until the potatoes are well coated.
3. In a medium pot, pour the broth & butter together, bring to a simmer.
4. Add the coated potatoes in and bring to a boil for 5-8 minutes, stirring gently until slightly tender.
5. Transfer the potatoes to a baking dish with the broth/butter mixture, making sure the potatoes are not overlapping each other, spread them out into one layer.
6. Sprinkle with Parmesan cheese & gently mix to ensure they are all coated.
7. Bake in the oven for 45 minutes to 1 hour or until browned and crisp.
8. Flip once with a spatula during cooking to ensure even crisping.
9. Remove the potatoes from the oven, season to taste & serve hot.

Source: myincrediblerecipes.com

Crispy Southwest Chicken Wraps

Ingredients:

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Directions:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.