CV of Justin Lang

• 4 russet potatoes, cut lengthwise into 12 wedges
• 2 egg whites, lightly beaten
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper

Ingredients

• 6 Medium Size Potatoes
• 2 – 3 Cloves Garlic, thinly sliced
• 2 Tbsp Olive Oil
• 30 g Butter
• Maldon Sea Salt
• Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

I’ll be honest, I have never heard of these or have ever had these.  Apparently that are a HUGE deal and only Red Lobster makes them.  Maybe I will have to experiment….

Ingredients:

• 2 cups Bisquick
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Old Bay Seasoning

1. Heat oven to 450.
2. Combine Bisquick, milk, and cheddar cheese.
3. Stir together.
4. Spoon onto an ungreased cookie sheet.
5. Bake for 8-10 minutes.
6. In a small sauce pan combine butter, garlic powder and old bay seasoning.
7. Heat until butter is melted.
8. Spoon butter mixture over hot biscuits.

Ingredients

• 1 container cherry tomatoes, cut in half
• 1 carton fresh mozzarella cheese pearls, drained
• 1 avocado, peeled and diced
• 1/3 cup basil, julienned
• 2 tablespoons fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil
• salt and pepper
• baguette-optional

1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside.
2. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3. Just before serving the salad, stir in the chopped avocados. Serve salad with toasty bread.

Source: EveryThingFab