Guilt-Free Potato Chips

Tara’s mom here. Just thought I’d offer a blog post to a very overworked daughter. Besides, I received a new kitchen toy for Christmas and I’ve been having a great time with it and would love to share my biggest success so far. Have you ever used a mandoline? I never realized I needed one, and actually probably don’t, but if you want to make potato chips, it’s a necessity. I will eventually try other sliced veggie variations, but for now, potato chips have captured my attention.

I love potato chips, but they are way too calorific and salty for someone my age. (Don’t ask.) When you make your own – ‘from scratch’ as the blog title says – you can have them your way. The potato-y taste and crunchiness that comes from having absolutely no oil on these things is fantastic, and you can use only as much salt as you think you can tolerate…or not.

This mandoline is stainless steel, with an adjustable blade that will take your fingertip off, so you want to make sure to use the pusher and keep those fingers safe. It also has four other cutter inserts that make various-sized veggie strips from julienne to french fry. But you don’t need this fancy a mandoline; you just need one that can cut veggies into very thin, even slices so that they dry fairly evenly into crispy slices.

Now I’m not saying these are quick – they definitely are labor-intensive, and you can’t make a lot each go. But I’ve found that the more I make, the quicker I get at it, and I only have to watch closely during the last minute or so in the crisping process. For me, they’re worth it because I usually try to avoid store-bought potato chips; they’re just not that good for my health.

Guilt-free potato chips require two ingredients (russet potatoes and salt) and four basic steps.

1. Slice the potato with a mandoline. I start with one monster russet potato, the fatter and rounder the shape, the better. I’ve tried new potatoes, but the russets are bigger and they have better flavor. You might experiment with Yukon Gold or others too. I cut 1/16” slices on my mandoline, which produces very thin chips that crisp easily.


2. Soak the slices in cold water to remove excess starch. You could skip this step if you’re in a hurry, but I think the chips taste better and are crunchier if you soak them. Maybe that’s my imagination, but when you see the murky water that results when you soak the slices, somehow it just seems better to get that out! I‘ve tried both ways, and prefer soaking.


3. Sandwich the slices between two towels, paper or cloth, to dry; the drier they are, the faster they’ll crisp. After pressing them a bit, I uncover them and add whatever salt I want (for me, not a lot). This will pull out a bit more water, which you can daub off after a few minutes. Then you can let them dry a couple more minutes. But I often get impatient at this stage and put them right into the microwave.


4. Nuke the slices in a microwave oven. I cut a piece of parchment paper the diameter of my glass rotating tray and lay the slices in a circular pattern on that. Depending on the size of the slices, I can do maybe 20 to 30 slices at a time. Since they shrink as they dry, I sometimes overlap them a bit to cram more in, but they can stick together if you don’t separate them after the first five minutes. Microwave on high for five minutes. You will have to do some experimentation here because every microwave oven is different. Your times may be more or less than mine. The first five minutes releases a fair amount of water from the slices.

After the five minutes, I gently pull out the parchment with the slices on it onto the counter in front of the oven. I find if I mop up the water that collects on the glass tray beneath it, things go a bit faster. You will discover your own shortcuts as you keep at it, depending on your oven and patience.


You can either slide the paper with the slices back into the oven, pushing them around a bit to make sure they’re not sticking, or arrange them directly onto the glass tray. It goes somewhat faster without the wet paper. Also, my oven tends to cook the center ones faster, so since I’m rearranging slices anyway, I eliminate the parchment.


Now I turn the oven on for three minutes. If the slices are big and they haven’t started to crisp much in the first five minutes, I ignore them again for this time period. As you continue for one minute bursts, you’ll notice some are starting to get tan, then brown. I happen to like my chips a bit on the brown side, but some of you will consider that too done, so watch them and take them out when they suit your taste. You do need to get them crisp though. Put them on a paper towel, and they will crisp further as they cool. If I am going to store a bunch of these, I want to make sure they are all very dry, so as each batch comes out of the microwave, I put them onto a cookie sheet and hold them in my regular oven at only 150 degrees. That way, by the time I’m done with all the slices, I know every one of them is crisp and they won’t become soft in the storage bag.



These are great as appetizers with dips, and just for snacking. What more could you ask for? Fantastic guilt-free potato chips!

Trifle Spectacular

recipe from Miko Baca

1 pkg. chocolate or white cake mix prepared
1 14 0z. can sweetened condensed milk
1 c. cold h2o
3 oz. vanilla instant pudding
2 c. fresh sweetened whipped cream
2 T. orange juice, divided
2 1/2 c. sliced fresh strawberries, divided
1 pint fresh raspberries, divided
2 kiwi, peeled, sliced, and divided
1 1/2 c. cool whip, thawed for garnish
mint leaves for garnish (opt.)

Cook cake in two 9" round pans. Cool and cut one layer into 1" cubes. Freeze other layer for later use. Combine and stir milk and water in large bowl. Add pudding and beat. Chill 5 min. Fold whipped cream into pudding mixture.

Assembly:
Spread 2 c. pudding mix into a 3 qt. tall trifle dish. Arrange half the cake cubes over and then sprinkle with 1 T. orange juice. Layer with 1 c. strawberry slices, half the raspberries, and 1/3 of the kiwi slices and assemble to make the sides of the dish decorative. Repeat layers. Top with remaining pudding mixture. Garnish with cool whip and remaining fruit and mint leaves. Beautiful and impressive! * The picture shown has different fruit and lady fingers decorating the side. That's the beauty of a trifle---make it however you please!

Ham Hash

Prepare yourselves!! This is one of those dishes that requires leftovers and the best time to get the right kinds of leftovers is a holiday. When else do you end up with tubs of leftover ham? And if you don't normally prepare a ham, maybe you should think about it. It is Easter next week, after all. So, get a ham... get a big ham... and revel in the leftover possibilities.

I made this after our Christmas feast with my husband's family. We had oodles of spiral ham left over. Hash doesn't always look like much, but it really is the cat's meow. Trust me.

You can use whatever mix of goodies strikes your fancy, but I typically turn to potatoes, onions (both regular and scallions), and eggs, along with my ham. Oh yeah, and cheese. You can't forget the cheese! Since the potatoes have to be cooked first and take a little bit, you can get them going and then prepare your other ingredients while they cook.

Heat a 3-4 TBS of oil in the bottom of a large skillet. I like to use a non-stick skillet for this recipe, but you can use whatever you've got. Heat over medium-high heat and - once it is preheated - add your 1/2 inch diced potatoes and regular onion. I like to leave the peel on, but you can peel them if you like, of course. Save the green onion until the very end to keep it tasting nice and fresh.

Continue cooking the potatoes, turning occasionally. When they have a nice, golden crust and are tender through (anywhere from 10-20 minutes depending on your stove), add the ham and cook for 3-4 minutes. Then, push the mixture to the sides so that you can pour the eggs into the middle to cook.


As the eggs cook, start to stir and turn them. When they are almost completely done, you can start stirring the whole mixture together. I like what this does to the overall texture... you end up with nice clumps of flavor "glued" together by the eggs.

The dish is now just about finished. The last step is to add the scallion and cheese. Add salt and pepper to taste and then serve. Remember, this is one of those dishes where the actual proportions and ingredients are completely up to you. That's the joy of hash. It's a blank slate waiting for your loving, tasty touch.

Now, go buy the biggest ham you can find! Hash on!

Pop Up Pancakes with a Twist

 Yes, these are green but only because I made them for St Patrick's Day.  Yours do not have to be green!  These are basically "german pancakes" made individual  by baking in muffin tins.  I loved it for portion control plus you get the yummy crust on every piece!

Pop Up Pancakes With a Twist
from Marie of Make and Takes…

Ingredients:
1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt

1. Preheat oven to 400ºF.
2. Blend all the ingredients, works best in a blender to get the batter smooth.
3. Grease your muffin tins or baking pan very generously. Makes 24 muffins or fills a 9×13 inch baking pan.
4. Bake them for 15 minutes, or until puffy and golden on top.
5. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Honey Wheat Bread

I'm calling this 66% whole wheat bread because, I have to be honest, it's not 100% whole wheat, although you get plenty of good whole wheat in there. I've been trying to find the perfect whole wheat bread recipe, and I've finally found what works for our family. My kids love it! My only complaint is that it only makes one loaf at a time, so I feel like I'm making bread all the time! This is truly delicious, straight out of the oven or 4 days later.

This...

turns into this...

Honey Wheat Bread

my friend found the recipe on the internet, I don't remember where

1 1/8 cups warm water

4 Tbs. honey

1 tsp. salt

1 cup bread flour (Gold Medal brand is best)

2 cups whole wheat flour (King Arthur brand is best if you use store-bought. I grind my own Prairie Gold Wheat from Wheat Montana, and it is delicious)

2 Tbs. softened butter

1 1/2 tsp. yeast

Add ingredients to bread machine in the order listed above, and turn on the dough cycle. When finished, shape into loaf (I slap onto dough the counter and fold one edge to the middle, rotate, then do the same thing to each edge until I've gone all the way around). Let rise 30-40 minutes in loaf pan sprayed with Pam. Bake at 350 for 30 minutes. Remove from pan and butter top of loaf.

Fettuccine Alfredo with Peas and Chicken

I never make food this fattening anymore, whether it's because my husband is on a major health-food kick, or because we're in our 30s and we have to watch that kind of thing, I don't know. But since I'm pregnant and I'm gonna get fat anyway....well, enough said. While my husband was out of town, I made it and my kids and I devoured it! I doubled the recipe, but didn't use nearly as much butter as it calls for. I could have doubled everything except the butter, and it would have still been great.

Fettucine Alfredo with Peas and Chicken

adapted from Cuisine at Home Magazine

12 oz. chicken breast, cut up

8 Tbs. unsalted butter

2 tsp. minced garlic

1/2 cup heavy cream

1/3 cup shredded Italian cheese

9 oz. fettuccine

1/2 cup frozen peas, thawed

Cook fettuccine according to package directions. Cut chicken and season with salt and pepper. Melt 2 Tbs. butter in saute pan over medium heat. Add chicken and cook until lightly browned, 3-5 minutes. Stir in garlic and cook for 2 minutes. Add remaining butter and cream. Bring to boil and simmer until butter melts and sauce thickens (about 5 minutes), stirring frequently. Stir cheese and peas into cream mixture. Cook until melted. Season with lots of salt and pepper and combine with fettuccine.

Cinnamon Swirl Banana Bread

This banana bread was ri-diculous. Possibly the yummiest bread I've ever eaten, and that's no small statement. The cinnamon and banana make an unbelievable combination and totally satisfy your sweet tooth in a Cinnabon-esque kind of way. The banana bread could stand on its own even without the cinnamon, its that moist. You must make this, like right now.

picture courtesy Lovin' The Oven

Cinnamon Swirl Banana Bread
Lovin the Oven

For the bread:
3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour

For the swirl:

1/3 cup sugar

1 Tbs cinnamon

Preheat oven to 350. Butter and flour a 9x5loaf pan. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix! In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top. Bake for 50-60 minutes- if you’re using a different-sized loaf pan, be careful and keep a close eye on it!

"Healthified" Cashew Chicken and Broccoli

I know we already had one post today, but I wanted to get this recipe up so I don't forget about it. This was super easy to prepare and really delicious. It was actually even better the next day because I mixed the rice with the chicken mixture and warmed them together. If you're not a fan of snow peas, I would recommend doubling the broccoli and leaving them out. Really, you could add whichever vegetables you prefer, just make sure you adjust the cooking time accordingly.

Picture courtesy Eat Better America

"Healthified" Cashew Chicken and Broccoli

Eat Better America

2	teaspoons canola oil
1	lb boneless skinless chicken breasts, cut into 1-inch pieces
1	teaspoon finely chopped ginger root
2	cups fresh broccoli florets
1	cup chicken broth
1/8	teaspoon crushed red pepper flakes
2	cups frozen sugar snap peas
3	tablespoons soy sauce
2	teaspoons rice vinegar
1	tablespoon cornstarch
1	teaspoon sugar
2	medium green onions, sliced (2 tablespoons)
3	cups hot cooked brown rice
1/4	cup salted roasted cashew halves and pieces

	In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and ginger root; cook and stir 4 to 5 minutes or until chicken begins to brown.
	Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
	In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Add cashews. Serve over rice.

Chicken Lo Mein

This was so tasty and easy to add to a chinese main dish.  I always struggle with sides for these.

Chicken Lo Mein
from Stephanieskitchen.com
 
1 boneless skinless chicken breast, cubed
2 tbl. olive oil
1/2 lb. spagetti noodles, cooked and drained  (I used angel hair pasta)
1/2 bag of frozen stir fry vegetables
1 cup chicken broth
1/2 cup soy sauce
1 tbl. cornstarch
1 chicken bouillon cube
2 cloves garlic, minced
Mix together broth, soy sauce, cornstarch, bouillon, and garlic. In large skillet, heat olive oil and add chicken. Cook until almost done, and add vegetables. Cook until heated through. Add noodles and sauce and cook until sauce thickens. Cook for 2-3 more minutes stirring frequently.

Sweet Nachos

AMAZING!  I'm telling you, you must make these!

Sweet Nachos
serves 4
from Stephanieskitchen.com
Oil for frying
6 flour tortillas- cut into 8 triangles each (48 triangles total)
Your favorite Vanilla Ice Cream
Honey Butter (recipe below)
Cinnamon and sugar mixture (1/4 cup sugar + 1/2 tablespoon cinnamon)
dash of cinnamon
Heat oil in a shallow pan over medium-high heat. You can tell when the oil is hot enough by placing the end of a wooden spoon into the oil and the oil bubbles around the spoon. Place the tortillas into the oil in small batches until very lightly browned. Place on paper towels and lightly sprinkle with the cinnamon sugar mixture. Place tortillas on serving plate. Scoop vanilla ice cream over tortillas. Pour honey butter over ice cream and tortillas. Sprinkle top with a dash of cinnamon. You can make as little or as much of this recipe as you desire, just adjust the ingredients accordingly. Enjoy!

Honey Butter
(this recipe makes a ton)
1 cup honey
1 cup butter, softened
5 tablespoons powdered sugar
1/4 tsp vanilla
dash of cinnamon
dash of nutmeg
Warm honey in the microwave or in a double broiler. Using a mixer, add softened butter and mix until all the butter is melted through and blended well. Add powdered sugar, vanilla, cinnamon and nutmeg. Mix until smooth and creamy. You can poor into a squeeze bottle for later use, or just keep in a bowl in the refrigerator. Enjoy!

Caramelized Pears and Cream

I just love fruit. I really get excited about summer fruit... watermelon. Oh yeah. Peaches! (Tree ripened, of course.) Heck yeah. There are so many really good summer fruits out there. But, winter ain't no slouch, you know. Who can forget that winter is orange season? From December through April, I eat between four and eight pounds of juicy oranges a week. I also adore pears. I split my time between d'Anjou and Bosc. I love them both for different reasons. I love d'Anjou for their sweet juiciness. With a properly ripened bosc, I delight in their satisfying crisp, clean pear flavor.

Unfortunately, I sometimes get a bit carried away at the grocery store and purchase more pears at a time than I could ever hope to consume. When they start going "that way," I start thinking about cooked preparations. I really enjoy Cooking Light's Red Wine Pear Crisp with Spiced Struesel. But sometimes, I just want a quick and simple dessert.

Enter the caramelized pear. Three ingredients are all you'll find in the caramel part. Two ingredients are all you'll find in the cream part. Then a light sprinkling of cinnamon tops it off. It couldn't be easier! What I really love about this dessert is how the unsweetened cream provides a wonderful contrast for the too-sweet-by-themselves pears. The cream is only partially whipped and provides the pears with more of a sauce than a fluffy topping... an ethereal, creamy sauce.

I typically use one pear per person, but it's satisfying enough that a pear per two after a heavy meal would probably be sufficient. Be sure to use Bosc pears since they can hold up to being cooked.

Caramelized Pears and Cream
Yield: 1-2 servings, multiply as needed

1 ripe but firm Bosc pear
2 TBS table sugar
1 TBS heavy cream

2 TBS heavy cream
1/8 tsp vanilla

dash cinnamon

Peel and slice the pear into approximately 6-8 wedges. Sprinkle the sugar in the bottom of a skillet over medium heat. Place the pears in and then walk away. If you mess with the pears and try to move them around, you may disturb the sugar's crystallization process, leading to horrible rock hard pieces of sugar in your caramel. Trust me, it isn't pretty. So, resist the urge to fiddle and stir.

Keep an eye on the pears to prevent over caramelization (leading to a bitter taste). While the pears and sugar cook, mix the cream and vanilla and beat with a whisk until it is thickened and foamy, but does not hold its shape.

Allow the pears to cook in the sugar until the sugar has all melted and started to turn a golden hue. Again, be careful not to let the sugar get too dark. When the sugar is golden, add the tablespoon of cream and start to stir to incorporate. There may be a good deal of hissing and the caramel may seem to seize a bit, but keep it over the heat until it loosens back up, if necessary.

Remove from the heat and spoon pears into a bowl. Pour the cream over top and sprinkle with cinnamon.

Spring Potato Toss

Pretty, huh? I think this is the new perfect side! And I love that it is so different!

Spring Potato Toss
from Southern Living magazine

Gently toss together cooked quartered small red potatoes with cooked fresh sweet peas, refrigerated pesto, and lemon juice. Sprinkle with cooked, crumbled bacon.

Scrambled Egg Pizza

This meal was so easy and so good!  I love having breakfast for dinner and this was no disappointment!

Scrambled Egg Pizza
from Rachael Ray Magazine

pizza dough
3 new potatoes, thinly sliced
8 oz chopped bacon
4 scallions
4 eggs, beaten
salt and pepper
1/2 c sour cream
5 oz thinly sliced smoked ham
1 c cheese

1.  Preheat oven to 400.  Bake pizza dough until crust is fully cooked, about 15 minutes.
2.  Boil potato slices (I just did mine in the microwave) and combine with cooked bacon (I used bacon bits) and scallions.  Keep warm in a skillet.
3.  Scramble eggs until just cooked.  Season with salt and pepper.
4.  Spread the pizza crust with sour cream and layer the toppings as follows: ham, eggs, 1/2 c cheese, potato, bacon, onion, and remaining 1/2 c cheese.
5.  Return to the oven to melt the cheese, about 5 minutes. 

Doggy Nibbles

Because your doggy deserves scratch cooking, too, sometimes!

This is Stella. Stella joined our little family about 6 months ago after we finally decided three years without a dog was enough. When my husband and I finally made the decision, I started going online looking at dogs at various local shelters. I knew from the moment that I saw her, Stella was coming home with me... err... I mean us.

So, my husband and I went to that particular shelter to check things out. He, of course, wanted to meet every dog there. But the moment I met Stella, I was absolutely, positively sure. Stella and her brother were brought to the shelter together as year and a half old dogs. Well, whoever owned them hadn't taken care of them, let alone gotten either "fixed." As you might imagine, the staff soon came to realize that Stella was in the family way. Being a no-kill shelter, Stella stayed at the shelter to have her five puppies and then wait for someone to come and take her home.

She is such a kind dog and her desire to please is huge. Unfortunately, she was two years old by the time we took her home and the fact that she had never been taught much of anything has led to some problems. I have been working with her and, in addition to praise, have been using Milkbone puppy treats broken in half as training treats.

This weekend, possibly as a stall tactic to not grade student papers, I decided to try making my own training treats. I have previously had good success making dog treats in cute little bone shapes. They were very popular at the farmers' market I sold at in Ohio. But, they are too large to use as training treats and I wanted to try a mix that was simpler to make than the yeast dough I used before.

I decided to put together a recipe that was similar to drop biscuits or muffins, but were small and baked until almost crispy. They turned out fabulously! And Stella will do whatever I ask to get one and I am assured they are safe and healthy for my girl!

Making the batter is really easy; simply mix together the ingredients and then place into a piping bag fitted with a large, round tip. Pipe small balls onto a parchment lined sheet pan and use a pair of scissors to snip each one cleanly as you pipe them out. Dip your finger in a bit of water and dab any stray tips that might be left behind from the piping process. Bake, cool, and be prepared for your dog to follow you around... well, like a puppy dog!


Doggy Nibbles
Yield: about 200 small treats, about 1 1/2 quarts

2 eggs
1/2 cup shortening
1 1/2 cups beef broth, reduced to 2/3 cup
1/2 cup plain yogurt
2 cups whole wheat flour
2 tsp baking powder

In a small sauce pan, boil the broth until it has reduced by about half. Let cool until almost room temperature.

Preheat the oven to 375 degrees F. In a bowl, mix the eggs and shortening until well incorporated. Beat in the broth and yogurt. Add the flour and baking soda. Stir until well mixed, but try not to over do it. Too much mixing will develop the gluten in the flour and make them harder to pipe out.

Spoon the mixture into a piping bag fitted with a large round tip. I used a Wilton #12. Pipe small blobs (about 1 cm across) onto a parchment lined sheet pan. Use a pair of scissors to snip each clean from the bag. You can put them fairly close together. I fit approximately 50 treats on each 11x17 inch pan.

Dip your finger in some water and then dab any unshapely treats into proper form. Bake at 375 for about 10 minutes. I baked two trays at a time and switch positions half way through (I do not have a convection oven). Remove treats when they are lightly golden and let cool completely before storing in an air tight container.

French Breakfast Puffs

AMAZING!  These were sumptuous and delicious!

French Breakfast Puffs

recipe from The Pioneer Woman Cooks Blog

French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Bacon Wrapped Potato Wedges

The best part about these were the sauce-DELICIOUS!!  I personally thought there were a few unnecessary steps, such as frying the potatoes first.  I would probably only oven bake next time.

Bacon Wrapped Potato Wedges 

from Our Family Treat blog

Bacon does make everything better, especially fries.
Ingredients:
4-5 large Potatoes
10 slices of bacon
2 green onions chopped
(Dipping Sauce)
Mix in a bowl the following;
1/2 cup barbecue sauce
1/2 cup mayonnaise
1 tbsp grill seasoning
Start by heating up vegetable oil to 375 Degrees. Wash and slice your potatoes into 4 large wedges. Fry the wedges for 8-10 minutes until they are just a little al dente. On the stove top fry the bacon for only a few minutes. Make sure the bacon isn't crispy. Remove the potatoes and bacon and let drain on a paper towel. Season the potatoes with salt and pepper. Cut the bacon into halves or thirds. Wrap the potatoes with the bacon and place seam side down on a cookie sheet. Bake in a 400 degree oven for 5 minutes or until Bacon is crispy. Cover with green onion and serve with the sauce on the side. Eat up, they are tasty!

Winger's Sticky Finger Salad

Winger's was Jake's favorite restaurant in Utah so I knew I had to make this when I saw it!  I doubled the recipe but only used half the hot sauce because I am really sensitive.  Surprisingly, I thought it wasn't spicy enough and I think I lost some of the flavor in doing so.  If you make this--don't be scared!  Put all the hot sauce in!

Winger's Sticky Finger Salad 

from the Or So She Says blog

4 chicken breasts, cut into strips

1/2 cup sour cream

1 cup bread crumbs

2 heads romaine lettuce, chopped

2 tomatoes

croutons

cheddar cheese, grated

ranch dressing

craisins

2 1/2 cups brown sugar

1/3 cup Frank's Hot Sauce

1/2 cup apple cider vinegar

Directions: Heat oven to 400 degrees. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 to 30 minutes until the chicken is cooked and crispy. While the chicken is baking, prepare salad and make the dressing. To make the dressing, combine the 2 1/2 cups brown sugar, 1/3 cup Franks Hot Sauce, and 1/2 cup apple cider vinegar in a pot. Cook over medium heat, stirring constantly. Let boil for one minute, but no longer! If you boil too long it will turn hard. When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad...it adds a little more tang! Enjoy

Everyday Scalloped Potatoes

I'm not sure why I haven't made this dish more... it's super easy. Spend 5-10 minutes making a gravy, a few minutes more slicing up some potatoes, put it in the oven and go do something else! And who can turn down tender slices of potato immersed in a flavorful, creamy sauce? Not this girl, that's for sure!

Perhaps, because nice even slices of potatoes are pretty important for best results, I waited to make it regularly until I had a food processor or a mandolin. Either works great. I like the slices to be about an eighth of an inch thick... mainly because I'm impatient. It seems that making the gravy/sauce causes a ticking time bomb of salivary anticipation and the longer I have to wait, the worse it gets. Therefore: thinner is better in my book.

While you can make scalloped potatoes into sin city, this everyday version is pretty tame and you can eat a decent sized serving without feeling too guilty. If you're making it for company, you can always use cream, more cheese, or more bacon... or all of the above!!

As I mentioned, you first make the sauce. This simply involves cooking the bacon, sauteing the onions, adding a slurry of milk and flour, and then - off the heat - adding the cheese. All you have to do then is mix the sauce and potato slices together and place in a greased baking dish! The last step is the trickiest... occupy yourself long enough that it can bake completely and form a nice golden top!



Everyday Scalloped Potatoes
Yield: four side servings

2 strips bacon, diced
2 medium potatoes, peeled and sliced thinly (about 1/8 inch)
1 small onion, thinly sliced
2 cups milk
1 rounded TBS flour
1/2 cup Gruyere cheese
1/2 tsp salt (or to taste - depends on how salty your bacon and cheese is)
dash fresh ground pepper

Preheat the oven to 375 degrees F. Start the bacon cooking in a skillet over medium heat. Meanwhile, peel and slice the potatoes. If for some reason, your potatoes will be sitting more than 10 minutes between slicing and mixing with the sauce, let them hang out in some water to keep from browning.

When the bacon is nicely rendered but not too browned, add the onion. Do not remove the bacon grease unless your bacon was overly fatty. A tablespoon or two of grease is necessary to flavor the dish. Saute over medium heat until the onion is soft but - again - not browned. Mix the flour with a small amount of the milk while it is still cold. Add the remaining milk slowly to form a lump-free mixture. If you are concerned there are still lumps, simply run it through a sieve as you add it to the pan. Cook the sauce over medium to medium-low heat until it thickens and just starts to simmer. Remove from the heat and add the cheese, holding back a couple of tablespoons. Stir to mix. Add the salt, but be sure to taste as you go. The bacon and cheese may add more salt than you think. Add the pepper and stir one last time.

Add the potatoes to the sauce mixture and stir to completely coat the potatoes. Pour into a greased 10x6 inch pan (or similar). Sprinkle the rest of the cheese on the top. Bake at 375 for 40-45 minutes, or until the potatoes are nice and tender and the top is golden brown. Let cool slightly before serving.

30 Minute Rolls

When you're in a pinch these will do! They are a bit more dense than normal rolls but surprisingly moist!

30 Minute Rolls

1 1/8 cups plus 2 teaspoons warm water
1/3 cup oil
2 tablespoons yeast
1/4 cup sugar
2 tablespoons honey
1/2 teaspoon salt
1 egg
4 cups flour

Mix the first four ingredients in mixer and let rise for about 15 minutes. Then add salt and egg. While mixing, slowly add flour. Shape into rolls and let rise for about 15 more minutes. Bake at 400 for 10-12 minutes, or until golden brown.
This recipe made 18 rolls for me!

SILPAT WINNER!!!!

And, the WINNER of the Silpat is....

Commenter #12, TRISTEN, who said, "I would love to give this stuff a try also! Thanks for a fun giveaway!"

(winner chosen using random number generator on random.org)

Thanks, everyone for entering! Stay tuned for more fun giveaways in the future!!

Tristen-- if you want to email me at rgjbell@gmail.com with your address, I'll get your Silpat shipped to you right away!

Asian Chicken Salad

DON'T FORGET!!! IT'S THE LAST DAY TO ENTER THE GIVEAWAY FOR THE DEMARLE SILPAT!!! SCROLL DOWN TO ENTER!!!!




I found this recipe on My Kitchen Cafe months ago and it's one of my husband's favorite recipes. So good and very quick.

Asian Chicken Salad

1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional...I have never used it)
2 scallions, both white and light green parts, chopped

Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.

Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.

Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Serves 4 to 6 as a main course

Homemade Red Wine Vinaigrette

Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet

Triple layer brownies

I am not going to lie. I found this recipe on the back of the brownie box. I was in a bind one night and needed a quick dessert. I was out to impress. I wasn't about to take JUST brownies! :) So I was desperate for a recipe and a fast, easy one. One where I had all the ingredients on hand. This is just that type of recipe and it looks like you spent hours. And it's so yummy.

Make brownies according to recipe in 9x13 pan.
Cool. Top brownies with vanilla frosting from tub. Then put a layer on chipped peanuts on top. In a sauce pan melt two cups of semi-sweet chocolate chips and 1 cup of peanut butter together. Then pour that mixture over crushed rice cereal. I used Special K but it actually called for Rice Krispies. Smooth that mixture over brownies.

Homemade Chicken Fettuccine Alfredo Con Broccoli

I came across this recipe when we lived in Japan. Can't remember what website I got it from I just know I was dying for American food (we all know this isn't how REAL Italian tastes...let's be honest) and this hit the spot on numerous occasions.

Chicken Fettuccine Alfredo Con Broccoli

Prepare fettuccine noodles as instructed on box.

Cook and season two chicken breasts in large skillet. Dice.

Steam broccoli florets.

For Alfredo Sauce:
1 pkg. cream cheese
1 c. Parmesan cheese (the kind that comes in the Kraft bottles)
1 stick margarine
1/2 c. whipping cream
1 T. minced garlic
Salt and pepper to taste

Combine ingredients in sauce pan and melt together. Mix together noodles, sauce , chicken and broccoli. Top with Parmesan cheese. Serve with salad and bread sticks.

French Peasant Bread with No mixer and No kneading!

My cousin Katie introduced me to this bread and I am an addict now. LOVE it. You just mix these ingredients in a regular bowl. No mixer needed and no kneading. Oh, and it's DE-licious.

French Peasant Bread

1 package dry yeast ( do NOT use rapid rise for this)
2 c warm water
1 T sugar
2 t salt
4 c flour
oil
corn meal
melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Oil hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temp to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

* I have never adjusted the oven temp and it turns out great. Just one less step! YEAH! Oh, and I thought I could be a little saltier so I decreased the sugar to about 3/4 T and just did two heaping teaspoons of Salt. YUM.

Banana Nut Muffins

I eat a lot of muffins. Because I get up so early during the week, I need a portable breakfast. Muffins are my go-to breakfast. There are plenty of other quick and simple starts I enjoy, but these are really the only ones that I turn to Monday through Friday. My favorites are my mini-chocolate chip muffins. Good as they are, I occasionally need a little variety.

Banana nut muffins are one of my regular alternates. First of all, I always have too-ripe bananas on hand. I'm one of those people that loves bananas provided they're within that 12 hour window of perfect ripeness. After that, I won't touch them. This is a great way to use those past their prime bananas. I also like how substantial these are. The whole grains and nuts really pack a great morning nutritional punch, and - most importantly - they taste really good!

They're super easy to make, too! Mix together the wet ingredients in a medium bowl. Notice that the batter may look somewhat curdled. That's fine. In fact, if you let it sit, the honey may separate out a bit. Just give it a stir before adding the dry ingredients.

Mix the dry ingredients together in a separate, small bowl. Chop up some walnuts and toss into the dry ingredients. Stir to mix and then add, alternating in batches with the smashed bananas, to the wet mixture.

Preheat the oven to 375 degrees F. Line standard sized muffin tins with papers. This recipe makes an uneven number of muffins. Someday, when I have time, I may try to standardize it, but currently, it makes about 17 muffins. Be sure not to fill the cups too full.

To help them look great and to add a nice sweet crunch, I sprinkle two things on top: some old fashioned oats and some turbinado sugar. I especially like the turbinado sugar because it holds its shape and crunch not only through baking but through freezing, if you go that route.

If you're not familiar with turbinado sugar, it is a coarse grained, minimally processed sugar that has a tan color and more complex flavor than table sugar. You can find it on the baking aisle of nearly any grocery store and it keeps forever in an air tight container.

Bake the muffins for about 25 minutes or until they are puffed and golden. Remove from the oven, remove from the pans, and let cool on a rack. If you are going to bag them up to put in the freezer, make sure they are completely cooled before doing so. Frozen muffins can be thawed in the microwave. In mine, it takes about 40 seconds to thaw out two of them.


Banana Nut Muffins
Yield: 17 standard sized muffins

2 eggs
1/2 cup honey
1/4 cup granulated sugar
1/2 cup shortening

1 cup all purpose flour
1 cup wheat flour
2 tsp baking powder
1/4 tsp table salt
1/4 cup toasted wheat germ

1 cup mashed, ripe bananas
1/2 cup chopped walnuts
2 TBS old fashioned oats (optional)
2 TBS turbinado sugar (optional)

Preheat the oven to 375 degrees F. Mix together the first four ingredients in a medium bowl. Do not worry if it looks a bit curdled; it does not need to be perfectly smooth. In a separate, smaller bowl, mix together the flours, baking power, salt, and wheat germ. Stir to mix, adding the walnuts. In another small bowl, mash the ripe bananas until they are well pureed.

Alternate adding the dry ingredients and bananas to the wet mixture. Do not over mix. Divide batter evenly between 17 standard, paper lined muffin cups. Sprinkle each with a small amount of turbinado sugar and old fashioned oats. Bake at 375 for about 25 minutes, until the muffins are puffed and lightly golden. A toothpick or cake tester should come out clean. Be careful not to over bake. Cool completely on wire racks.

Ingredient Notes: I get my wheat germ at the bulk food store for much, much less than it costs at the grocery store. However, I then need to toast the wheat germ myself, which I do in a dry saute pan over medium heat. Simply stir occasionally until the germ has a nice toasty smell and has obtained a nice golden color. As for the bananas, you can use bananas way past when you might think you should. I've even used bananas after the flesh is completely brown and has a slightly fermented smell.

Classic Red Chili

Pic courtesy of My Kitchen Cafe

I can squeeze one more soup recipe in before the end of winter, right? I made this for the first time on Tuesday night and I was just expecting it to be a regular, old chili. But, let me tell you, it was the BEST chili I've ever had. Now, I'm not a chili connoisseur by many means, but I do love soup, beans, and sweet BBQ flavor and this chili was all this and more. It was sweet, chunky, and the perfect ratio of meat to beans. Warning: if you like really spicy chili, this is not for you. However, if you want to just add a couple teaspoons or so of crushed red pepper flakes that should give it some kick. So, next time you're feeling a little "chili-e," (I had to throw that in there:)) I highly reccommend this to warm you right up.

Classic Red Chili
adapted from My Kitchen Cafe


*Makes 12-14 servings

1 1/2 medium onions, diced (or more if you really like onions)
2 teaspoons salt
2 pounds ground beef or turkey
6 cans (15 ounces each) pinto beans, drained (I subbed 2 cans of pinto for red kidney and great northern beans for a little more "color")
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper or tabasco sauce
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the ground meat and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in ground meat and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Serve plain, topped with cheese, crackers, Fritos, or whatever your heart desires.

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Don't forget to enter the GIVEAWAY for the Demarle Silpat! Contest ends Tuesday!!! GOOD LUCK!

GIVEAWAY!!!

In honor of launching my new Demarle website, I'm initiating a GIVEAWAY for one Demarle Silpat!!! I am so thrilled to be a representative of the Demarle products and I could seriously go on and on about how great I think they are, but I'll let you see for yourself...if you win!!!

To enter this giveaway for chance to win a FREE Silpat:

1 entry: Leave a comment on this blog post.

2 entries: Go to my new website at www.rebecca.demarleathome.com and leave a comment on Peachtree Cooking telling me your favorite Demarle product.

3 entries: Post about this giveaway on your blog and/or website and leave a comment telling me!

This giveaway will end next Tuesday, March 9th. GOOD LUCK!!!

PS- I will announce the winner on Wednesday morning, and ship the Silpat to the lucky winner!

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Also, for all those in New Mexico, I am having a host special: anyone who would like to HOST a Demarle Rendez-vous (party) through the month of March and April will receive one FREE Silpat, in addition to the other host specials which may include shopping at 50% off and free product up to $250. So, call me, email me, or talk to me and we'll schedule a date for your Rendez-vous!!!