Who doesn't love a french fry?! Well these oven fries are super tasty and (dare I say) healthier! I make them often in place of baked potatoes or mashed potatoes. I would add the steak recipe but it wasn't what I deem "blog worthy" so the finished product includes our entire dinner, but the pomme frites are the true star of the show here.

3 medium/large potatoes peeled and cut (see pictures for better idea of how I cut them)
3 tbsp EVOO
1 1/5 tbsp of garlic salt
1 tbsp pepper
3 tbsp freshly grated (or store bought) parmesan cheese

Set oven to 450.
In a large bowl mix sliced potatoes, EVOO, garlic salt, pepper and parmesan. Make sure to get all the potato fries covered in the mixture. On a cookie sheet covered in foil (this makes for the EASIEST clean up) spread out fries and if you like, add another sprinkle of parmesan cheese.


Pop them in the oven for about 20 mins or until cooked through/golden brown. A quick word of caution they might stick to the foil but usually peel off easily.

Oh Fall how we love you because of all the good fall-inspired treats you bring! I had some pumpkin cheesecake at a restaurant a week or so ago and it was absolutely fantastic. All week long I had been thinking about possibly trying to make one at home but I was worried I wouldn't like it once I made it. Well I made it and we ALL loved it, however I didn't take all the "usual" blog pictures so the finished product will have to do. I found this recipe online and changed some things to fit my "the less I have to do the better" attitude. The only downside (if there could be one) is that it is a large recipe, it yielded THREE cheesecakes. So I'd say making this for a party would be just the ticket!

For the crust I just bought a pre-made ones (again the less steps the better)

1 15oz can of pumpkin puree
3 8oz packages of cream cheese at room temperature
3 eggs plus 1 egg yolk
1/4 cup of sour cream
1 1/2 cups sugar
1/4 teaspoon of pumpkin pie spice
1/2 teaspoon of ground cinnamon
2 tablespoons of flour
1 teaspoon of vanilla extract

Preheat oven to 350 degrees.

Beat cream cheese until it's smooth, add pumpkin puree, eggs, egg yolk, sour cream, sugar and pumpkin pie spice. Beat well, then add flour and vanilla. Beat the mixture until it's combined with few to no cream cheese lumps. It will be runny.

Pour into crust (don't fill it to the top) and place in the oven for 1 hour.
Let it cool for 15-25 minutes and cover it with plastic wrap/or pie tin cover and place it in the refrigerator for at least 5 hours.

ENJOY!

I have to say this dinner may not look pretty but it's delish. I haven't posted anything in a while because we literally had soup for daaaaays. So as I cautioned in that recipe I'm going to say it again- it makes a LARGE portion, cut it in 1/2 if you wish.

So back to the quesorittos: the name originates from the basic idea of a quesadilla with the fixings of a burrito but assembled like a pizza. Whew! That's a mouthful. Anyway I have to start by saying that in case you don't know, the EASIEST way to shred chicken is to cook it in the crockpot. I just recently learned this and am SO happy I did because shredding chicken with two forks was much too much work if you ask me. Anyway, once it's cooked it will fall apart and is SO easy to make so many different things. Ok enough of my fantastic new found information and on to the recipe!

1lb of boneless skinless chicken breast (you can use dark meat as well)
1 package of Lawrys chicken taco seasoning
1 1/2 cup of water
1 15oz can of Bush's black beans
1 15oz can of sweet corn
1 package of tortillas
1 package of mexican blend cheese (or whatever you have on hand)
*Optional:
 your favorite salsa
 avocado
 sour cream

Turn your crock pot on low and place either frozen or thawed chicken in with 1 1/2 cups of water and taco seasoning (you can just toss it on top no worries on mixing or anything, that easy!)
If you are cooking frozen chicken it takes about 4-5 hrs, thawed takes an hour maybe 2, (cooking times can vary) but it wont dry out because of the water as long as its on LOW.


Once the chicken has cooked through you can use a fork to pull it apart in the crockpot. Meanwhile heat up beans as well as the corn. Heat up tortillas and you begin the "pizza" making. Heat one tortilla sprinkle some cheese, pulled chicken, a layer of beans and corn, another sprinkle of cheese and top it off with a tortilla. Put it on flat griddle until tortilla crisps on both sides. We like to use a pizza slicer to cut it into smaller, easier pieces to eat. Top it with slices of avocado and salsa, or you can also choose to add salsa IN the quesorittos while you are layering, but it's all preference.


BONUS :)
I also happen to make these with left over pot roast and it's just as fantastic. But I add a few things, you'll have to keep checking for that recipe but I promise you won't be disappointed.