thai chicken meatball khao soi

 

This was a great soup!

thai chicken meatball khao soi (adapted from half baked harvest)

1 pound ground chicken

2 green onions, finely chopped

1 inch fresh ginger, grated

1 love garlic, minced

black pepper

2 tablespoons olive oil

4 baby bok choy, chopped

1/4 cup Thai red curry paste

1 (14 ounce) can coconut milk

1 1/2 cups chicken broth

1 1/2 tablespoons fish sauce

1/2 tablespoon honey (I used pure maple syrup)

1/4 cup eat fresh cilantro and basil, plus more for serving

8 ounces egg or rice noodles

sliced limes and thinly sliced green onions for serving

chili oil for serving

Add the chicken, green onions, ginger, garlic and a pinch of pepper to a bowl (also add some salt!).  Mix until just combined.  Roll the meat into tablespoon-size balls.

Heat a large pot over medium-high heat and add 2 tablespoons oil.  When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times.  Toss in the bok choy and cook 2 minutes more, until just charred on the edges.  Transfer everything to a plate.

To the same pot, add the remaining 1 tablespoon oil and the curry paste. Cook until fragrant, about 2 minutes.  Stir in the coconut milk, broth, fish sauce, and honey.  Slide the meatballs and bok choy back into the soup.  Simmer over medium heat until the meatballs are cooked through 5-8 minutes.  Stir in the herbs.

Meanwhile, cook noodles according to package directions.

Divide the noodles between bowls and ladle the soup over.  Top each bowl as desired with basil, green onions, shallots, lime juice and chili oil.

crockpot spicy queso ground chicken chili

 

I substituted ground chicken for the ground beef and really, really enjoyed this chili.  I added a sprinkling of cheese, dollop of sour cream and dash of hot sauce after the photo was taken- I wish I'd done that before because it looked even better!  

crockpot spicy queso ground chicken chili (adapted from half baked harvest)

2 pounds ground chicken

2 yellow onions, chopped

2 poblano peppers, seeded and chopped

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

1 (28 ounce) can crushed fire roasted tomatoes

1 (8 ounce) can tomato paste (I just realized I forgot this!  I'll just make it again!)

1 (4 ounce) can diced green chilies (I used medium hot)

1/3 cup hot sauce (I omitted so we could add our own as we like it)

2 bay leaves

salt

2-3 cups chicken broth

6 ounces cream cheese, at room temperature

2 cups shredded cheddar cheese

1 can mixed chili beans

1/2 cup chopped fresh cilantro

1/4 cup chopped green onions

avocado and light sour cream for serving

In a large dutch oven set over medium heat, brown the meat all over, breaking up the meat until cooked through.  Transfer the meat to the bowl of your crockpot.

Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne.  Mix in the tomatoes, tomato paste, hot sauce and diced chilies.  Pour in 2 cups broth.  Add the bay leaves, season with salt.  Stir to combine.  Cover and cook on low for 6-8 hours or high for 4-5 hours.

Towards the end of cooking, stir in the cream cheese, cheddar cheese and beans.  Cook until the cheese melts, about 5 minutes.

Ladle the chili into bowls.  Top as desired.

best anytime baked chicken meatballs

 

I'm so glad to finally post this recipe because I've had to search for it every time.  It's my new favorite meatball recipe.  I love it so much!  We had them with different dipping sauces for Conference weekend...and fresh homemade sourdough bread and a delicious salad...

best anytime baked chicken meatballs (pinch of yum)

1 pound ground chicken

1 egg

1/2 cup panko breadcrumbs

1/2 cup grated Parmesan

2 tablespoons olive oil (I use 1 tablespoon)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

black pepper to taste

Preheat oven to 400 degrees.  Line a baking sheet with foil and a little cooking spray.

Mix all the ingredients together in a mixing bowl.  Roll the mixture into about 30 small balls. 

(I used a 1 1/2 tablespoon cookie scoop)

 Place on baking sheet.

Bake for 25-30 minutes.

maple cookies

 

I made these cookies to go with an assortment of fall cookies to deliver to LOTS of neighbor friends.  Don't they look amazing?

maple cookies (i heart nap time)

3/4 cup butter softened (1 1/2 sticks, divided)

1 cup brown sugar

1/4 cup pure maple syrup

1 egg

1 teaspoon vanilla extract

1 teaspoon maple extract

2 1/3 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup finely chopped pecans, optional

maple glaze

3 tablespoons salted butter

1/3 cup pure maple syrup

3/4 cup powdered sugar

pinch salt

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Brown 1 stick of butter:  Melt 1 stick of the butter in a pan over medium-heat.  Cook for about 3-5 minutes, swirling the pan every so often.  Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it's done).  Remove from the heat and then pour into a bowl and chill for 5 minutes.

In a large bowl, combine the remaining 1/2 stick softened butter, 1 cup brown sugar and 1/4 cup maple syrup.  Mix for one minute, until smooth and creamy.  Add in the melted brown butter and stir until combined.  Mix in the egg, 1 teaspoon vanilla, and 1 teaspoon maple extract.

Add the 2 1/3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 teaspoon salt.  Fold in the optional 1/2 cup of pecans.

Use a medium sized cookie scoop, or roll the dough into rounded 2 tablespoon sized balls and place 3 inches apart on the prepared baking sheet.

Bake 9-10 minutes.  Let the cookies cool on the baking sheet.

Meanwhile, in a small pot over medium heat, melt the 3 tablespoons butter and 1/3 cup maple syrup.  Remove from heat and whisk in 3/4 cup powdered sugar and a pinch of salt.  Drizzle over warm cookies and allow to set.

favorite balsamic dressing

 

I discovered my new favorite salad dressing while making a pear and goat cheese salad which I forgot to post.  The dressing works magic with all of the salads I have tried ever since.  Loving it!

favorite balsamic dressing (two healthy kitchens)

2 tablespoons balsamic vinegar

1 1/2 tablespoons pure maple syrup (I always use 1 teaspoon)

1 tablespoon olive oil

1/2 teaspoon dijon mustard

pinch of kosher salt

Whisk together or shake together in a small jar with a fitted lid.

feta stuffed peppers

 

I lightened up a recipe that looked SO delicious and it was as delicious as I expected it to be.  I needed to make good use of some red peppers and glad I chose to experiment with this recipe.

feta stuffed peppers (adapted from My Worldwide Recipes)

3 red peppers

little bit of olive oil

filling

1 cup crumbled feta

3-6 tablespoons Greek yogurt

1/8 cup fresh dill, chopped

1 clove garlic, grated

two big handfuls of spinach cut and cooked long enough to wilt (30 sec in the micro is great)

dressing

1 tablespoon oil

1/2 clove garlic, minced

1 tablespoon lemon juice

pinch of sea salt

Preheat your oven to 420 degrees.  Line a baking pan with parchment paper.  Make a slit on each pepper and brush their skin with olive oil.  Bake for 5 minutes until they soften slightly (I baked mine longer).  Let them col for 10 minutes.  Use a spoon to discard the seeds and discard any juice.  Note:  Next time I will discard the seeds before baking.

In a bowl, combine feta, yogurt,  chopped dill, garlic and spinach.

Fill each pepper with the feta mixture.  Return them to the oven for another 10 minutes until the filling is slightly golden.  Note:  I cooked mine much longer.

Whisk together the dressing and drizzle over the top.

best steak marinade

 

This marinade is great!  I used really thin cut steak and it turned out great!  I didn't have lemon juice so substituted lime juice.

best steak marinade (allrecipes)

1/2 cup olive oil (I omitted the oil completely)

1/3 cup soy sauce

1/3 cup lemon juice

1/4 cup Worcestershire sauce (I omitted)

3 tablespoons dried basil

1 1/2 tablespoons garlic powder

1 1/2 tablespoons dried parsley flakes

1 teaspoon white pepper

1/4 teaspoon hot pepper sauce

Combine all the ingredients and use to marinade your steak.

slow cooker chicken, spinach and hearts of palm soup

 

This was a very nice soup.  I loved swapping out the artichoke hearts in this soup for hearts of palm and I loved having them in a soup.  I'd never tried that before.  I omitted the spinach for dinner because my youngest doesn't like spinach but in a couple years when he's on his own I will put SO much spinach in it!  I also love the "hidden" cauliflower.

slow cooker chicken, spinach and hearts of palm soup (adapted from EatingWell)

1 pound boneless, skinless chicken breasts

1 jar hearts of palm in brine

4 cups frozen riced cauliflower

8 ounces light cream cheese

4 cups chicken broth

1 medium onion, finely chopped

1 cup reduced fat milk

1 teaspoon garlic powder

1 teaspoon salt

3/4 teaspoon ground pepper

3/4 teaspoon onion powder

1/2 teaspoon crushed red pepper

1 cup shredded whole-milk mozzarella cheese

1 (5 ounce) bag baby spinach, about 5 cups

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh chives

Add the chicken, hearts of palm, cauliflower, cream cheese, broth, onion, milk, garlic powder, salt, pepper, onion powder and crushed red pepper to a 6-quart slow cooker; stir to combine.  Cover and cook about 4 hours on high of 6-7 hours on low.  Transfer the chicken to a cutting board and shred.

Stir in mozzarella, spinach and the shredded chicken.  Cook on high until the soup is thickened and the spinach is wilted, about 15 minutes.

Divide the soup among bowls.  Sprinkle with parsley and chives.

bakery style strawberry muffins

 

I have made these muffins twice and they are GREAT!  I love ALL the fresh strawberries and how moist and flavorful they are- natural flavors!!

Note:  The recipe makes a lot of topping!  Cut in half or store in the refrigerator to top other muffins or sweet breads.

bakery style strawberry muffins (Home Cooked Harvest)

1/4 cup unsalted butter, softened

1/2 cup granulated sugar

1 egg

1/2 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups flour

2 teaspoons baking powder

pinch of salt

2 cups fresh strawberries, diced

crumb topping

1/2 cup flour

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 cup unsalted butter, chilled and cut up

Preheat your oven to 350 degrees.

Add liners to a standard 12 cup muffin pan with liners or use nonstick cooking spray on each.

In a mixing bowl, cram together butter and granulated sugar until creamy.

Add in egg, buttermilk, and vanilla extract.  Mix till combined.

In a separate bowl, combine the flour, baking powder and salt.

Slowly add the flour mixture to the wet ingredients.  Beat on low speed until combined.

Add about half of the diced strawberries to batter and gently fold in with a spoon.

Fill the prepared muffin liners about 3/4 full.  Top each muffin with the remaining strawberries.

To make the crumb topping:

In a medium bowl or food processor add in brown sugar, granulated sugar, flour and butter.

Stir with a fork or pastry blender.  Or pulse 13-15 times in food processor until mixture looks crumbly.

Sprinkle over the tops of muffins.

Bake for 23-25 minutes in the middle oven.  Muffins should be lightly browned and toothpick inserted in the center of the muffin should come out clean.

curried cauliflower soup

 

Hall of Fame.  This soup is SO good.  It was so good I couldn't wait to be hungry again so I could have more.  My husband also loved it.  It's such a simple soup yet the flavors are unique and delicious.

curried cauliflower soup (cookieandkate.com)

1 medium to large head of cauliflower, broken into small florets

up to 4 tablespoons olive oil, divided

1 medium yellow onion, chopped

1-3 tablespoons Thai red curry paste (I used 1 tablespoon)

2 cups vegetable broth

1 can (14 ounces) light coconut milk

1-3 teaspoons rice vinegar, to taste (I used 1 teaspoon)

salt and freshly ground black pepper

for garnish:  1/4 cup chopped green onion

Preheat the oven to 400 degrees.  Toss the cauliflower with enough oil to lightly coat.  Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25-35 minutes.

Wait until the cauliflower is done before starting the soup (this is a good time to prep the remaining ingredients).  

In a Dutch oven or large pot over medium heat, warm 1 tablespoon of the oil until shimmering.  Add the onion and a pinch of salt.  Cook, stirring occasionally, until the onion is turning translucent, about 3-4 minutes.  Add the curry paste and stir to incorporate.

Add half of the cauliflower florets and all of the stems to the pot.  Add the broth and coconut milk.  Bring the mixture to a gentle simmer, stirring occasionally.  Continue simmering for 5 to 10 more minutes to meld the flavors, reducing the heat to maintain a gentle simmer.  Remove the pot form the heat.

Let the soup cool for a few minutes.  For the creamiest results, transfer the soup to a blender, blending until smooth.

Stir in 1 teaspoon vinegar and season with salt and pepper to taste.  Ladle the soup into 4 bowls.  Top each with 1/4 of the cauliflower florets and a sprinkle of green onions.

grilled spiced chicken skewers with cucumber salad

 

Honestly, these were even better as leftovers as I enjoyed mine poolside at the resort.  The combination of the chicken with the cucumbers and tzatziki is delicious!

grilled spiced chicken skewers with cucumber salad (slightly adapted from             Country Living)

1 1/2 pounds chicken breasts                                                                         

1 tablespoon oil

2 teaspoons curry powder

2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

kosher salt and black pepper

cucumber salad:

1 sliced english cucumber

2 sliced scallions

1/4 cup chopped fresh mint (I didn't have that; wish I would've had cilantro)

1 tablespoon oil

1 tablespoon chopped fresh lime juice

1 garlic clove, minced

tzatziki sauce for serving

Cut chicken into bite-sized pieces.  Toss with oil, curry powder, smoked paprika, cayenne pepper, kosher salt and pepper.  Let marinate in the fridge for a few hours.

Heat grill to medium-high.  Thread marinated chicken onto skewers.  Grill, turning occasionally until charred and cooked through 8-10 minutes.

Meanwhile, toss together cucumber, scallions, mint, olive oil, fresh lime juice and garlic.  Season with salt and pepper. 

Enjoy the chicken, cucumbers and tzatziki sauce with some rice.

blueberry preserves (no pectin)

 

I found the best deal on organic blueberries from Hood River, Oregon so I had to make some lemon blueberry bread and some blueberry preserves.  It was an unexpected turn of events for my day and it made me so happy!

blueberry preserves (creative canning)

8 cups blueberries (approximately 4 pints)

4 cups granulated sugar

1/2 cup lemon juice

Pick through your blueberries carefully, remove the stems and rinse your berries with clean water.

Place the blueberries and lemon juice into a large pot.

Over low heat, slowly cook the blueberries until they begin to pop and produce their own juices.  Stir and carefully watch to prevent scorching, especially at this early stage.

Lightly mash the blueberries as you stir and cook them, allowing them to break apart.

Once the blueberries and lemon juice have created a significant amount of juice, add the sugar, stirring to dissolve.

Turn the heat up to medium-high, and continue to stir and check to make sure the jam is not scorching.

Cook the jam until it has reached the gel stage, which should be approximately 20 minutes (or 220 degrees).

Ladle or pour the jam into prepared jars.

Preserve the jam by processing in a water bath for 10 minutes or by steaming for 10 minutes.

spicy cashew chicken

Note to self:  Youngest and only child at home ate two big helpings.  Make again.

This dish was really good!  I forgot the cashews and should have sprinkled sesame seeds over the top but I'll add those things next time. 

spicy cashew chicken (slightly adapted from jar of lemons)

8 ounces rice noodles

1.5 pounds chicken breasts

2-3 tablespoons olive oil

1 tablespoon minced garlic

1/2 cup green onion

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1 medium zucchini, chopped

2/3 cup roasted cashews

I threw in some baby bok choy we had in the fridge too.

sauce:

1/2 cup chicken broth

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon ginger

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon cornstarch

1 tablespoon honey

1/2 teaspoon red pepper flakes

Bring a pot of salted water to a boil and cook the noodles according to package instructions.

Whisk together all ingredients for the sauce and set aside.

Cut the chicken into small cubes.

Heat the oil in a large skillet over medium heat.

Once warm, add the garlic and green onion.  Sautee for a couple of minutes.

Add in the chicken and cook on each side for 3-4 minutes or until lightly browned but not totally cooked through.

Add in the bell peppers, zucchini and any other veggie and saute for an additional 5-6 minutes.

Pour the sauce into the pan with the chicken and veggies.

Simmer for 3-4 minutes to let the sauce thicken and flavors blend.

Stir in the roasted cashews.

Serve over the noodles.

fig salad with goat cheese and baby arugula

 

Excellent salad.  Hall of Fame!  The fresh figs from the tree is what did it for me.  To pick fruit and put it right into our dinner just felt right.  The cheese and toasty nuts too.  Excellent combination.  I grilled some chicken and added it to my salad.  Lovely addition.

fig salad with goat cheese and baby arugula (striped spatula)

1/2 cup pecans, toasted in the oven at 350 degrees for 10 minutes

vinaigrette:

1 1/2 teaspoons minced shallots

1 to 1 1 /2 tablespoons white balsamic vinegar

1 teaspoon honey

1/8 teaspoon kosher salt or fine sea salt

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

fig salad:

4 large fresh figs

5 cups baby arugula

2 ounces goat cheese, crumbled

Make the vinaigrette by stirring together shallots, 1 tablespoon vinegar, honey, salt and pepper.  Drizzle in oil.

Taste the dressing and if you like a more tart flavor, add additional vinegar.  Season to taste with additional salt and pepper.

Assemble the salad by cutting the stems from the figs and slice in quarters.

Toss baby arugula with the toasted walnuts and half the vinaigrette.  Arrange the figs on the top of the salad and drizzle with remaining vinaigrette.  Sprinkle the salad with crumbled goat cheese.

If desired, finish the salad with  a few grinds of cracked black pepper and a few pinches of sea salt.

Serve immediately.

frozen sour grapes

 

In my produce box I received two boxes of grapes- cotton candy grapes and red grapes.  That's a lot of grapes for three people when in addition we have lots of grapes growing in our garden.  I decided to try making frozen sour grapes.  It was fun and super easy!!  I used both types of grapes.

frozen sour grapes

2 cups grapes, rinsed and dried

2 tablespoons lemon or lime juice (I used lemon)

2 tablespoons granulated sugar

1-1 1/2 teaspoons food grade citric acid

In a bowl combine grapes and lemon juice.  Mix to combine.

On a small platter combine sugar and citric acid.

Roll the grapes around in the sugar/citric acid mixture.

Place the grapes in a single layer on a small tray and put in the freezer for 2 hours.

chicken feta bake

 

I loved the lemony, herby flavor of this dish and it was quick to throw together.  I added more veggies than the original recipe and was glad I did.  The image above is unbaked.  

chicken feta bake (adapted from oh snap macros)

1 pound boneless, skinless chicken breasts, cubed

1 medium zucchini, cubed

1-2 Roma tomatoes, cubed (I prefer Roma to cherry tomatoes)

1/2 cup jarred red pepper strips

1/4 cup kalamata olives

handful of baby spinach, stems removed

1 tablespoon olive oil

1/2 large lemon, juiced

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

salt and pepper

8 ounce block of feta cheese

parsley for garnish (I had dill so I used fresh dill and it was great!)

Preheat the oven to 400 degrees.

Add the cubed chicken, zucchini, tomatoes, red pepper strips, olives, and spinach.  Top with olive oil, lemon juice, garlic, oregano, paprika, salt and pepper and mix together evenly to coat.

Make a hole in the center and lay the block of cheese in the center (I didn't have a block so used feta crumbles and just mixed them up).  Place in the oven and bake for 25 minutes.

Remove from the oven, break the cheese up and stir into the mixture.  Mix everything to combine and place back in the oven for 5 minutes or until the chicken is fully cooked through.  Serve over rice or pasta.

strawberry peach jam (no pectin)

 

I'm pretty sure that AI created this recipe but it's fine because it's awesome! I was searching for a strawberry peach jam without pectin.  I've never made this fruit combo and I've never tried a recipe without pectin so it was an experiment.  One that worked! This jam is delicious.  The peaches were home grown by my husband and the strawberries came with my produce from a co-op.  I've got some loaves of bread rising right now for some homemade bread and jam this evening.

strawberry peach jam

4 cups strawberries (I blended them in the Vita-mix)

4 cups peaches (blended them in the Vita-mix with the peels on)

4 cups sugar

1/4 cup plus 2 tablespoons lemon juice

Combine fruit, sugar and lemon juice in a large pot.

Let the ingredients simmer for 10 minutes to meld the flavors together.

Boil to dissolve the sugar.

Reduce heat and cook for 25-35 minutes.

Ladle in to jars.  Top with lids.

Process in a steamer for 10 minutes.

Yield: 7 jam jars

lemon-garlic salmon and broccoli bowls

 

Hall of Fame!  Best thing I've eaten all week.  By far.

The sauce does the trick- the fresh dill is so delicous!

lemon-garlic salmon and broccoli bowls (EatingWell)

4 cups broccoli florets

2 tablespoons extra-virgin olive oil, divided

1 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1/4 cup Greek style plain yogurt

2 tablespoons light sour cream

4 teaspoons lemon juice

2 teaspoons dijon mustard

1 teaspoon finely chopped dill, plus extra for serving (I used 2 teaspoons in the sauce)

1/4 teaspoon garlic powder

4 (5 ounce) skinless and boneless salmon fillets, cut into 1 1/2" chunks.

3 cups hot cooked brown rice

Preheat oven to 400 degrees.  Line a large rimmed baking sheet with foil.  Toss 4 cups of broccoli with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on the prepared baking sheet until evenly coated.  Spread into an even layer.  Roast for 8 minutes.

Meanwhile, combine 1/4 cup yogurt, 2 tablespoons sour cream, 4 teaspoons lemon juice, 2 teaspoons mustard, 1 teaspoon dill, 1/4 teaspoon garlic powder and 1/4 teaspoon salt in a small bowl; stir until smooth.

Place salmon chunks in a medium bowl.  Add the remaining 1 tablespoon oil (I omitted), 1/2 teaspoon salt and 1/4 teaspoon pepper.  Toss to coat.  Remove the baking sheet from the oven; push the broccoli to one side and arrange the salmon in a single layer on the other side.

Roast until the salmon flakes easily with a fork, 6-8 minutes.

Divide 3 cups rice among 4 shallow bowls.  Top with salmon and broccoli.  Spoon the sauce over the top.  Garnish with additional dill, if desired.

roasted carrots

 

Such a simple recipe but so delicous!

roasted carrots  (love and lemons)

1 pound carrots, peeled and cut into 2" barrels

1 tablespoon extra virgin olive oil

1 teaspoon maple syrup

1/2 teaspoon sea salt

freshly ground black pepper

chopped fresh parsley, for garnish

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  In a large bowl, toss the carrots with olive oil, maple syrup, salt and several grinds of pepper.

Transfer the carrots to the baking sheet and spread in a single layer.  Roast for 15-25 minutes, or until fork-tender and lightly browned but not mushy.  Remove from the oven and season to taste.  Garnish with parsley and serve.

crispy homemade seasoned steak fries

 

So I cooked them a little too long.  That's alright.  It didn't stop my two youngest and a friend from eating all of them alongside a sandwich for lunch.  GREAT recipe!

crispy homemade seasoned steak fries (Costco Connection, July 2026)

1 pound russet potatoes

1 tablespoon extra-virgin olive oil

1 tablespoon Montreal steak seasoning (I used the lower salt version)

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper.  Scrub the potatoes and dry.  Cut each potato into wedges.  Quarter the the potatoes lengthwise, then slice each wedge 1/2 to 3/4 inch thick.

Add the potato wedges to a large bowl with the oil and steak seasoning.  Use a wooden spoon to toss the potato wedges until they are coated well. 

Spread the seasoned fries on the baking sheet in a single layer.  Bake for 30 minutes or until the fries are browned and crispy.  Makes 4 servings.