March 18, 2012

Salt and vinegar bites

I love salt and vinegar chips.
But chips don't really fill you up, nor make you feel good about what you just ate.
These potato bites however, do. 

Begin by soaking 6 medium yellow potatoes in cold water for 30 minutes.

Pat dry with a paper towel then cut into one inch cubes.
Put in a single later on a baking sheet.

Drizzle with a generous amount of olive oil
Very generous.
Give em a good olive oil bath.
Stick em in the oven at 475 degrees for 45 minutes. Stir about halfway through.

Combine 1 cup of malt vinegar, and 3 Tbs of sugar in a skillet over medium heat.
Let sit for about 15-20 minutes, stirring occasionally.

When you take them out they should be crispy on the outside, and soft on the inside.
Sprinkle with salt, and drizzle with the salt and vinegar sauce.

And there you have it.
All the yumminess of salt and vinegar chips,
in a nice hearty potato bite.


Official list of ingredients

6 yellow potatoes 
1 cup malt vinegar
3 Tbs sugar
Olive oil

March 17, 2012

Chocolate chip cheesecake cookies

When looking for recipes, I always end up stuck between two things.

For instance, do I want to make cookies...or cheesecake?
What a hard decision right.
Well, why not make two in one?
Yup. Chocolate chip cheesecake cookies.

The firm buttery cookie dough on the outside, and the creamy cheesecake on the inside.

Start by putting one cup and two tablespoons of butter in a mixing bowl.

Add one cup of sugar

One egg

And three oz of cream cheese

Mix well

Slowly add in two cups of flour, 1/2 tsp. of baking powder, and 1/8 tsp of baking soda
Very slowly.
Or you'll end up with flour all over your black cardigan.
Not that I would know.

Add in 12 ounces of semi-sweet chocolate chips.
Mix them in with the best utensil ever, your hands.

Roll spoonfuls into balls and place on a greased baking sheet about an inch apart.
Place in a 375 degree oven, and bake for 10-12 minutes until the bottoms are browned.

They will feel firm to touch. The inside will seem under cooked, but it's not, trust me.
It is the best of both worlds.

Official list of ingredients

One cup plus two tbsp of butter
One cup of sugar
One egg
Three ounces of cream cheese
Two cups of flour
1/2 tsp. of baking powder
1/8 tsp of baking soda
12 ounces of semi-sweet chocolate chips

Immune System/Energy Veggie Burgers

My little man is sick. He has a mean cold and a couple ear infections, and he's just a little miserable lately.

See those dark red eyes? Rosy cheeks? Overall pitiful look? I haven't been able to get him to eat dinner in quite a few days. He just wants milk, milk, and milk (coconut milk! :)).
So tonight I wanted to make him something packed with veggies and good stuff, something he will like and eat, and also will be good for him.
I decided on veggie burgers, as I have a ton of cans of chick peas in the house.

Start with 2 cans of garbanzo beans (chick peas). Open up, drain, and rinse off in the sink.

Next, chop up one large onion. You don't have to chop it up too fine, as it's just going to go in the food processor anyway.

And then loosely chop 2 carrots

We're also going to need some garlic.
Did you know that garlic has HUGE healing properties? It is great for the immune system, and is great for you if you are sick. Ever wonder why your mom or grandma made chicken noodle soup with extra garlic every time you were sick? There's a reason for that! It is SO good for the body!
Because Caleb is sick, I added quite a few cloves (like 5....) but you don't need near that much if you prefer a more subtle taste. 2 or 3 should be good.

Add about half a can of diced tomatoes, drained. I didn't grab a picture of this one.. last minute decision. You can skip this step if you don't like tomatoes. We just like the flavor over here.

Mix it all together in a bowl and add in portions into the food processor.

You're not going to want it completely pureed, but blended very well. Once you have it all blended up real good, put it in a mixing bowl.

Add about 1/4 cup of vanilla Greek yogurt. This step can be skipped if you're going vegan, but we liked the extra flavor and nutrients.

After that is all nice and mixed in, add about 1 1/2- 2 cups flour.
This holds all the ingredients together so that you can roll it up in a ball and cook it without it falling apart.
You're going to want the texture to be like this:

It's going to be similar to the texture of gooey dough but thick and dry enough to roll into balls (will still stick to your hands, you can spoon it onto the pan also if you wish).

Heat oil in a pan over medium heat, add add the dough as so:

Doesn't look like anything special yet, but after a few minutes when you notice the bottoms browning and you turn it over you will get..

Pretty, right? Nice and crunchy outsides.. warm and soft insides. Full of yummy healthy goodness.

Once both sides are nice and browned, remove and place on some paper towels to let the oil drain a bit.

We like these best served on a hamburger bun or bread, topped with lettuce and tomato, and a bit of ketchup.

Best part?

Kid approved. The sickest, pickiest 2 year old I have ever met, that hasn't eaten in days... is now eating greek yogurt, chick peas, carrots, tomatoes, and most importantly, garlic.

He'll be feeling better in no time :)

Official List of Ingredients

2 cans garbanzo beans (chick peas)
1/4 cup Vanilla greek yogurt
2 carrots
1 1/2- 2 cups flour
2-3 cloves garlic
Half a can of diced tomatoes, drained
1 large onion, chopped
Oil, for frying

March 11, 2012

One chicken, 2 meals

Chicken Pot Pie

As a mom, I have to say my favorite kind of recipe is one that is quick, easy, cheap AND tastes good.
Of course, a perfect recipe like that would come from no where else but from my mom.
I loved eating this as a kid, and now I love making it for my own two year old son...and still love eating it.

Preheat over to 350 degrees.
First, you need a pie pan.
No need to grease or spray it, just lay the first half of a pre-made pie crust into the bottom of the pan.

As for the chicken, I usually use this dinner as a 2-part meal plan.
The first night, I bake a whole chicken for dinner. Use the leftovers (about half the chicken) to shed and save for the chicken pot pie the next night.

Take those leftovers, and place them at the bottom of the dish, on top of the pie crust.

Next, add one can Cream Of Celery. You can use mushroom or chicken if you prefer, but my mom used celery, and you don't mess with mom's recipes.

Next, add some frozen, mixed vegetables.

Then smother those veggies in another can of celery.

After that is all spoon'ed on top, add on the other crust, and crimp the sides.

Next, take one egg

Beat it and brush the egg wash over the crust.

This gives the pot pie that beautiful brown tan.
And who doesn't love a nice tan?

Bake it in the oven for about 35-45 minutes, or until the crust is all nice and tan and crunchy, like above.

Mmmmm. Creamy, yummy vegetable and chicken goodness.

Official recipe:

Chicken Pot Pie
Shredded chicken
2 cans cream of celery
About 2 cups mixed vegetables
1 pckg of 2 refrigerated pie crusts (next to the butter and Pillsbury biscuits usually)
1 egg

Bake 35-45 minutes until golden brown at 350 degrees and enjoy!

Annddddd we're back! :)

So! After a long hiatus from posting, we are back! :) My photo lights broke, my son decided to turn into monster overnight, and things have been go go go ! But starting tomorrow things will be back to normal, so be sure to check back! Coming up I have some recipes for hummus, chicken pot pie, EASY lasagna and more. I am going to be focusing more on quick, easy, and cheap recipes to make at home because as all the moms out there know, we don't have time to cook 5 course meals with 5 million ingredients- easy recipes with little ingredients that are actually GOOD are the best kind there is! So keep checking back because there is more to come :D

-Smirks :)