Well, last week did not go quite like I had planned. We ended up being gone every night but Monday. So, I did not make any of the things from last week except the Caesar Pork Chops, which did not turn out that great. The Seasoned Potato Wedges were good. Here is the recipe:
1/3 cup flour
1/3 cup grated Parmesan Cheese (I also added some shredded because I had it for the pork chops)
1 tsp paprika
3 large baking potatos (about 2-3/4 lbs)
1/3 cup milk
1/4 cup butter, melted and divided
In a large resealable plastic bag, combine flour, Parmesan cheese and paprika. Cut potatoes into eight wedges each; dip in milk. Place in the bag, a few at a time, and shake to coat. Place in a greased 15-in. x 10-in baking pan. Drizzle with 2 tbls butter. Bake uncovered at 400 for 20 minutes. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer until potatoes are tender and golden brown.
Sour Cream Dip:
2 cups (16 oz) sour cream
8 bacon strips, cooked and crumbled
2 tbls snipped chives
1/2 tsp garlic powder
In a bowl, combine ingredients. Serve with warm potato wedges.
So, here is the menu for this week:
Monday: Vegetable Beef Stew
Tuesday: Spaghetti
Wednesday: Root Hog
Thursday: We are leaving for Tennessee to see my nephew play football, so we will probably grab something on the way. If we wait to leave until Friday, we will have leftovers.
Friday/Saturday: Tennessee
Sunday: Shower- Leftovers
Slow Cooker Troubleshooting
1 year ago
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