Ultimate Oven Fries

This is a quick and easy recipe for oven fries I got from Tyler's Ultimate (Tyler Florence, Food Network) and they are tasty. Great side dish for summer BBQ's. My boys loved 'em but who doesn't like a good french fry?!

Ultimate Oven Fries

Preheat oven to 425 degrees. Preheat baking sheet in oven five minutes. Wash potatoes (any large baking potatoes), cut into lengthwise wedges. Leaving the skins on, cut each potato into eight wedges. Coat potato wedges in olive oil and season with kosher salt. Dump onto baking sheet in single layer. Roast 30-35 minutes, shaking or turning potatoes now and then during baking. Toss in a bowl with parmesan cheese and parsley.

Fresh Strawberry Tarts

I found this quick and easy recipe for Strawberry Tarts on Pillsbury.com. Oh, we loved 'em! A tasty way to use fresh strawberries this time of year.

Fresh Strawberry Tarts

1 Pillsbury refrigerated pie crust
3/4 tsp sugar

2 1/2 c sliced strawberries
strawberry glaze (I used strawberry Danish Dessert)
whipped topping

1. Heat oven to 450 degrees. Place pie crust (softened at room temp) on flat surface. Sprinkle sugar over crust. Cut rounds from crust with cookie cutter or large glass.
2. Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, over backs of muffin cups. Pinch pleats around side of each cup. Prick each pastry with fork.
3. Bake 5 to 7 minutes or until lightly browned. Carefully remove from muffin cups, cool completely.
4. Meanwhile, mix strawberries and glaze. Refrigerate until chilled, about 30 minutes.
5. Just before serving, spoon berry mixture into each shell. Garnish with whipped topping.

Deli Potato Salad

I worked at a deli for a few years through high school and learned to make this yummy potato salad. I don't really have exact measurements for everything since I was used to making it in bulk, but it's pretty easy to figure out as you go. Perfect as a side dish for your next summer BBQ!

Deli Potato Salad

6-8 red potatoes

2 eggs, hard-boiled

1 cucumber

mayo

mustard

salt, pepper, and dried parsley

Cut the potatoes in half (or more if they're big--just so they'll cook faster), and boil in water until fork tender. Drain and let cool, then peel the skins off using a knife. It's easier to take the skins off this way after they cook than using a peeler beforehand. Place all the peeled potatoes in a large mixing bowl and using a knife, cut through the potatoes chopping them into smaller pieces. Next stir in mayo and mustard to taste. I start with a couple big scoops of mayo, then add some mustard. Some people like their potato salad more runny; I prefer mine more dry so it's a matter of taste. Chop up the hard-boiled eggs and add. Peel and cut the cucumber in spears, then smaller chunks (sounds tasty, but that's the best way to describe it--you don't want the pieces too small)! Continue to add the remaining ingredients: salt, pepper, dried parsley, and more dressing as needed. Enjoy!