6-8 medium to small potatoes
1 T Ranch seasoning
Olive Oil
Salt and pepper
Sriracha Mayo Dip
4 tsp mayonaise
2 tsp Sriracha
Preheat oven to 425 degrees and adjust rack to top position. Wash and dry potatoes. Cut potatoes into 1/2 inch thick wedges. In a large bowl, toss potatoes with a large drizzle of olive oil, ranch seasoning, salt and pepper. Spread on a baking sheet and roast on top rack of oven for 20-25 minutes. Mix mayo and Sriracha together for a delicious fry sauce!
For the meatballs:
1 lb of ground beef (for approximately 20 1 1/2 inch meatballs)
1/2 C panko bread crumbs
Green onions - thinly sliced and separated by color
3 T soy sauce
salt
pepper
Firecracker Sauce
4 T Mayo
3 T Sour Cream
4 tsp Soy sauce
4 tsp honey
2 tsp Sriracha
Rice
Start cooking some rice while you prepare the meatballs. Preheat the oven to 425 degrees. To prepare meatballs, combine beef, panko, onion whites, 3 T soy sauce, 1-1/2 tsp salt and pepper to taste. Form into 20 1-1/2 inch balls. Place meatballs on a lightly oiled baking sheet. Roast on the top rack until meatballs are cooked through, 14-16 minutes.
Prepare firecracker sauce by combining mayo, sour cream, honey, 4 tsp soy sauce, and sriracha in a medium to large bowl.
Once meatballs are ready, add them to the bowl of firecracker sauce and toss (or stir) to coat. Place meatballs on rice and dirzzle with remaining sauce. Feel free to garnish with green onions if you're into that.
This chicken was delicious. The cheese sauce was also really good to dip chips in!
CHICKEN
4 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1. Mix together your seasonings and season both sides of the chicken breasts well.
2. Heat a grill pan over medium to high heat, and grill your chicken until done. (internal temp 165 deg)
3. Set aside.
CHEESE SAUCE
2 tablespoons flour
2 tablespoons butter
1 cup milk
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1 cup extra sharp cheddar cheese, shredded, do not use bags!
1. In a medium sized sauce pot, melt your butter over medium heat.
2. Whisk in your flour and cook until it begins to just bubble around the edges.
3. Add in the milk, slowly, whisking to combine as you go.
4. Continue to whik until your mix is heated through.
5. You'll want to check the temp (I use my finger). You want it to be hot enought to melt the cheese, but not boiling.
6. When the mix is hot, start whisking in your cheese in small amounts at a time until all of the cheese has been mixed in.
7. Once the cheese is melted, stir in your paprika and cayenne pepper. Season with salt if needed. Serve hot over the chicken.
