Spicy Roasted Potato Wedges

Another Rachel hit. Go figure..... ;) And I tell you what.....YUM!!! The perfect blend of spices. Super good!

Spicy Roasted Potato Wedges

Serve with flank steak, pork tenderloin, or roasted chicken.

Yield: 6 servings (serving size: about 1 cup)

1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon salt1/2 teaspoon paprika
1/8 teaspoon crushed red pepper
4 red potatoes, each cut into 8 wedges (about 2 pounds)
Cooking spray
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 450°.

Combine first 6 ingredients in a large bowl; toss well. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until golden. Sprinkle potatoes with Parmesan cheese, and bake an additional 2 minutes or until cheese melts.

recipe courtesy of Cooking Light

Korean-Style Beef Skewers with Rice Noodles

Okay, these are ridiculously good and easy to make. Another great recipe from the magical combination of Rachel and Cooking Light.

Korean-Style Beef Skewers with Rice Noodles

Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.
Yield: 4 servings (serving size: 2 skewers and 1/2 cup noodles)

6 tablespoons less-sodium soy sauce
1/3 cup sugar
1 1/2 tablespoons sambal oelek (chile paste, such as Huy Fong)
1 tablespoon canola oil
1 tablespoon fresh lime juice
4 garlic cloves, minced
1 (1-pound) top sirloin steak, sliced against the grain into thin strips
1/2 cup water
8 ounces wide rice sticks
3 tablespoons thinly sliced green onions

1. Prepare grill to medium-high heat.

2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.

3. Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.

(recipe courtesy of Cooking Light)