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.

Enjoy,

Quirks.

Official list of ingredients

6 yellow potatoes 

1 cup malt vinegar

3 Tbs sugar

Olive oil

Salt

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!

Slow Cooked Herb Rubbed Ribs

There are two types of ribs.

The first kind, is the kind you don't want. You know what I'm talking about.

The kind that's dry, stiff, flavorless.

Then you have the other kind.

The moist, delicious, flavorful, fall of the bone type ribs.

The kind that makes you purposely over-stuff yourself because you just don't want it to end.

These ribs are those kinds of ribs.

First you need a rack of ribs.

A casserole dish or anything that holds all of it works fine.

Preheat the oven to 300 degrees (or 275 if you have some extra time...and extra patience).

Add some Olive Oil to the top of the ribs. You want to cover that baby up real good ;)

Next add some onion powder

And some garlic pepper

Just sprinkle it all over the top of the ribs.

Next, I added some fresh herbs I picked the other day. I have some Rosemary, Thyme, Sage, and Oregano. If you don't have all these, don't sweat it- your ribs will still be nice and juicy ;)

If you have them, sprinkle your herbs on top of the ribs.

Mm. Doesn't it just look delicious?

Ohh yeah.

Pop it in the oven and wait a few hours. Mine cooked for 3 hours. The slower you cook it, the juicier it will be. If you have another hour or so to spare, turn the oven down lower and cook longer. You won't regret it.

The end result will look something like this:

YUM.

Egg Salad

Sarah has been craving an egg salad so when I got here I suggested 101cookbooks. I love her recipes as they are all so healthy and organic and she offers many vegetarian like this one.

Egg Salad Recipe

6 large eggs

1-2 tablespoons mayonnaise

A tiny squeeze of lemon juice

2 stalks celery, washed and chopped

1/2 bunch chives, chopped

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil.

Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking.

Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple pinches of salt and pepper, and mash with a fork. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.