Baked Potato Wedges

This is a great side dish to almost any kind of meal. Its simple and made with things you already probably have lying in your kitchen.

Ingredients:
1 pound potatoes (russet, idaho, red, any work)
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon olive oil

Cut the potatoes into half, then the halves into 3 or 4 wedges each. Add all of the above ingredients, and mix to coat them all.

Add the potatoes to a well greased baking sheet, and cook in a preheated over at 375 on the lower rack. After 20 minutes, flip the potato wedges to the other side. Cook 20 more minutes, then serve.

Chicken and Mushroom Bake

One evening I looked into the fridge and pantry, and this easy recipe formed. It is a creamy, mushroomy dish that hits all the right spots.

Ingredients:
1 pound chicken breast tenders
1 can cream of mushroom soup
2 cloves of garlic
1/4 cup of cream
1/2 cup of water
1 chicken bullion
1 medium onion
1 package fresh button mushrooms

Begin my sauteing half of the onion in a tablespoon of olive oil on medium heat. After about 5 minutes, add the chopped up mushrooms. Season with salt and pepper, and saute for another 5 minutes. Set aside.

In another pan, add another tablespoon of olive oil, and heat to medium high. Add the chicken tenders, and sear each side for 4 minutes. Take chicken out and put in a buttered baking dish.

 To the pan you cooked the chicken in, add another tablespoon of oil, and the other half of the onion. Saute for 5 minutes on medium, then add the minced garlic, cream, chicken buillion, water, cream of mushroom soup, salt, and pepper. Cook on medium until heated through and simmering, about 10 minutes. Add the sautéed mushroom and onion to the sauce.

Pour the sauce on top of the chicken. Place in a preheated oven at 350 degree's. Bake for 35 minutes, until the sauce is bubbly. 

Serve over plain white rice and garnish with chives.