HERB ROASTED POTATOES

Hello! Nothing for dinner on Wednesday? Sometimes having nothing for dinner is a real struggle, especially when you have so much to do throughout the day. Well I'm about to fix the problem and share a recipe of potatoes that is scrumptious and so easy to make. These super tender herb potatoes are going to make you lick the bowl because they are soft and tender, perfectly paired with the right herbs, and so easy to make.

Prep time: 5-7 min

Cook time: 30 min (boiling the potatoes) 45-50 min (cooking the potatoes)

Total time: 1 hour / 25 min

Serves: 4-6 people

Ingredients:

Baby potatoes

1/2 cup of olive oil

2 tbs ground black pepper

2 tbs of salt

2 tbs dried oregano 

Directions: 

1. In a large pot of water with a little bit of salt, add the baby potatoes (leave them whole pieces).

2. Let them cook until they are soft and tender. (You can find out by taking a fork and poking it through the potato).

3. When the potatoes are done, drain them from the water and let them cool off for about 10-15 min.

4. When the potatoes are cool enough to to handle, prepare yourself a cutting bored, a knife and a glass or oven safe pan. 

5. Start by cutting each potato in half and putting them into the pan. When all potatoes are copped up, get your herbs and oil ready!

6. First I like to start by adding the herbs. You can add as much as you like. (I prefer it a little saltier than spicier, and with a little but more oil.)

7. When you've finished adding all the herbs and the oil, you may put the potatoes in the oven to bake at 450* for about 45-50 minutes or until crisp and tender.

      Enjoy!!

EGG AND TOMATO PEPPERS

Lets go back to the "Nothing for dinner on Wednesday" blog post because I'm sure you have missed those because I for sure have! I have so much peppers, tomatoes, and tons of eggs because I never run out of that! But with extras in the refrigerator, what better thing to do than marry them together. I took feta cheese and eggs, stuffed the peppers with the mixture, added a tomato, and baked them in the oven. The result? Beautiful eggs and feta cheese in a pepper bed. Delicious and delightful, not to mention fun. Get creative and most importantly; ENJOY!

Prep time: 10 minutes
Cook time: 70 minutes
Total time: 80 minutes
Serves: 4 people

Ingredients:
Green peppers
12 Eggs
5 Tomatoes (Cut into circular pieces)
5 Cherry tomatoes
Feta cheese
Oil

Directions:
1. Prepare the peppers and place in a large pan; Taking out the inside seeds, rinsing the peppers. etc.
2. In a large bowl whisk 12 eggs.
3. Crumble feta cheese in the eggs and mix.
4. Grab a spoon and add the egg mixture in the peppers; about 2/3 of the pepper should be filled with eggs then add a tomato or two on top of the eggs. Place on the pan and continue process for the rest of the peppers.
5 .Drizzle oil evenly around the pan.
6. If you have extra eggs and feta cheese, add the halved cherry tomatoes and pour the mix on top of the peppers.
7. Bake at 400*

 
         Enjoy!

CHICKEN BREAST SALAD

Nothing for dinner on a Wednesday evening again? This time the canned chicken breast have come to save the day! I'm going to show you how to make chicken salad with canned chicken breast and hot sauce (the two main ingredients). You can add more/less ingredients; whatever you fancy. This is just a good, basic chicken salad recipe. Sometimes I add chopped celery to a cold chicken salad, carrots, or relish. This is a side dish, so don't make a whole bunch for dinner, check out some of my other, "nothing for dinner on Wednesday" recipes and cook a delicious meal for you and your family with this side dish of chicken salad.

Prep time: 5 minutes 

Cook time: 10 minutes 

Total time: 15 minutes 

Serves: 3 people 

Ingredients:

 2 cans of chicken Breast 

 8 ounces of cream cheese 

 1/3 cup ranch

 1/3 cup hot sauce (any level of hotness)

 Black pepper 

Directions:

1. Open the canned chicken breast and take out the juice, and smash the chicken with a fork,

2. In a medium sized sauce pan, and on medium heat, add the chicken breast.

3.Add the cream cheese, hot sauce, and ranch in the chicken.

4. Stir constantly until well combined and until creme cheese is smooth, then add the black pepper. 

          Enjoy!

HERB SALMON IN FOIL

It's a Wednesday evening and you have nothing in mind for dinner; why not go to the grocery store to buy some salmon. This salmon dish is great for any night or any occasion, and can be pared with almost any side dish. The moist, buttery flavor of the fish is divine; it's a simply delicious way to end the day. It's density and texture fills you up on the second piece, not allowing you to feel hunger an hour later. After 15 minutes, you'll have a wonderfully seasoned salmon that easily flakes with a fork. Serve with rice and/or vegetables, and dinner is set. Salmon in foil is not the prettiest fish, but despite its look, it's by far the best way I've baked salmon.

Prep time: 5-7 Minutes 

Cook time: 20 Minutes 

Total time: 30 Minutes 

Serves: 4-6 People 

Ingredients
 2.60lb salmon 

 Butter

 Freshly ground black pepper

 Salt, to taste 

Directions 

1. Place the salmon on a large piece of tin foil, drizzle some black pepper and salt (to taste) on one side.

2. Turn the salmon around and add the same amount of black pepper and salt.

3. Take about a teaspoon of butter and lay about 4 to 5 pieces of butter the one side of the salmon
4. Bake at 350* for 35 minutes.

           Enjoy!