This week's feeling is a delectible one...

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FEATURING THESE DELICIOUS RECIPESSSSSS!

Baked Parmesan Basil Fries

Makes 4 servings.

Ingredients

1/4 cup grated parmesan cheese
1 tablespoon olive oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes

Directions
In bowl, combine parmesan cheese, oil, basil, and garlic powder. Cut potatoes into 1/4-inch sticks; add to cheese mixture and toss to coat.

Spread evenly on a large cookie sheet or jelly-roll pan coated with nonstick cooking spray, trying to keep all the fries in a single level. Bake at 425°F for 15 minutes, then flip. Bake 20 more minutes or until crisp and tender. Sprinkle with additional parmesan if desired.

Apple Cake

Ingredients

1/4 cups white sugar

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

2 eggs, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup chopped walnuts

4 cups chopped apples

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.

3. Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.

Asian Chicken Salad

Ingredients

1 rotisserie chicken, pulled apart into bite-sized pieces
1 bunch asparagus, trimmed and cut into thirds
1 red bell pepper, sliced
2 scallions, thinly sliced
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1 1/2 teaspoons honey
1 garlic clove, minced
1 teaspoons fresh ginger, peeled and grated
1 1/2 tablespoons white sesame seeds, toasted
1/4 cup smooth peanut butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 package mixed baby lettuce

Preparation

1. Bring a large pot of salted water to a boil.
2. Add the asparagus to the water and cook until the asparagus are bright green and tender, about 4-5 minutes.
3. When asparagus is cooked, submerge into a bowl of ice water to stop the cooking of the asparagus. Drain and set aside.
4. Make the dressing by whisking together the vegetable oil, vinegar, soy sauce, dark sesame oil, honey, garlic, ginger, sesame seeds, peanut butter, and black pepper. At first, it may look separated, but keep whisking and the peanut butter will mix in completely.
5. In a large bowl, add the chicken, asparagus, red peppers, scallions, and dressing, and toss well.
6. Place the lettuce on a large serving platter, and pile the chicken mixture on top. Serve immediately.

French Toast according to Alton Brown

Ingredients

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Directions

1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.