Spicy Fries

Sunday is my day to do chores. My weekly deep-clean took most of my afternoon.

I was out of town for a bit last weekend and will be gone this weekend, so it was like doing three weeks of cleaning. Fun times, I tell you.

A lot of my time was spent scrubbing blackberry puree stains off my counters. The food processor and I got in an argument last week and I lost. The last thing I wanted to do at dinner was to make another mess in my kitchen.

I threw some hot dogs on the grill for the main dish, but I wanted something a little more interesting on the side.

I ended up with oven fries, but with a twist. These are riff off the Chili-Rubbed Fries and very similar to my favorite Spicy Hash Browns. I baked them according to the method in How to Cook Everything Vegetarian.

Spicy Fries
Serves 4.

2 ½ pounds russet potatoes, scrubbed and cut into fries
3 tbsp olive oil
½ tsp chili powder
½ tsp paprika
1/8 tsp cayenne pepper
Salt to taste

Preheat oven to 400°. Line a large baking sheet with parchment paper.

In a large bowl toss together the potatoes, oil, spices and salt. Arrange the fries on the baking sheet in a single layer.

Bake for 20 minutes without touching. After 20 minutes, flip over the fries and bake another 10-30 minutes, until crispy.

The cooking time will depend on how “thick” you cut the fries. I check them after 10, but mine usually go 15-20 minutes after I flip them.

Blackened Chicken with Black-Eyed Peas

Sometimes, I make something so delicious I can't wait to share it. Blackened chicken is one of them.

This is seriously good. The skin on the chicken is like the skin off the rotisserie chickens at the store -- but better. Spicy, salty.. in other words.. perfect.

And according to Cooking Light chicken skin isn't really all that bad for you.. especially if eaten in moderation. Who knew?

The black eyed peas were equally delicious. I've never had them before, actually. But I think I'll be eating some again soon.

Blackened Chicken
Serves 4. Adapted from Everyday Food, July/August 2010

1 tbsp olive oil
1 tsp paprika
1 tsp cayenne pepper
1 1/2 tsp kosher salt
ground black pepper
2.5 pounds skin-on bone-in split chicken breast

Set up the grill for in direct grilling over medium-high heat.

Mix together the spices, salt, pepper and oil. Rub the mixture over the chicken.

Put the chicken skin side down over the direct heat. Cook for 5 minutes, until the skin is a bit charred. Flip chicken and move to the cooler side of the grill.

Cover and cook 35-40 minutes until chicken is cooked through.

Nutritional info: 233 calories, 11.3 grams of fat, 0.7 grams of fiber

Black-Eyed Peas with Tomato
Serves 2. Adapted from Everyday Food, July/August 2010

1 tsp olive oil
4 scallions, white and green parts thinly sliced
1 garlic clove, minced
2 cups chopped tomatoes
1 can black eyed peas, rinsed and drained
2 tbsp water
salt and pepper

Heat oil in saucepan over medium heat. Add garlic and white part of the scallion. Cook until softened, about a couple of minutes.

Add tomatoes, black eyed peas and water. Season with salt and pepper.

Bring to a boil, cover and simmer until tomatoes start to break down -- about 10 minutes.

Nutritional info: 213 calories, 3.9 grams of fat, 8.5 grams of fiber

Fish Tacos

Last weekend, stuff started falling out of my freezer when I opened the door. It was so stuffed I had to reorganize it just to keep from injuring myself.

That's when I found two lonely tilapia fillets. And a bunch of corn tortillas.

Fish tacos it is.

These were simple -- almost too simple. Hot sauce and lime is a must.

If I make these again, I think I'll do the fish on the grill, because that would be make these just that much better.

Cilantro-lime rice and my favorite organic jalepeno black refried beans were the perfect complements.

Now if I only had a margarita to wash it all down...

Nutritional info (for 3 tacos): 440 calories, 14.9 grams of fat, 6.9 grams fiber