Most girls like flowers. I like food. Bring any combination of these foods to me and I am yours. Forever. Or at least until I am hungry again.
These homemade chips speak straight to my heart. They are perfectly crisp, perfectly seasoned, and perfectly addicting. Yep, they’re pretty darn perfect. I don’t know why I buy potato chips to be honest with you (oh wait, yes I do… it’s because I’m lazy). At any rate, these are easy to make and great for parties (or yourself).
Think about making your own potato chips instead of popcorn the next time you get the munchies. If you’re not a fan of BBQ chips, you can add your own seasonings. Get creative – salt and vinegar, parmesan and garlic, salt and pepper, garlic and cayenne, mustard and ketchup (do I still have your attention?). Hell, even the purist salted chips will please a crowd. Just make these already!
oil for deep frying (vegetable, canola or peanut oil)
Small amounts of paprika, garlic salt, onion powder, chili powder, cayenne pepper, ground mustard and sugar
Wash, scrub and peel the potatoes (leave skin on, if you want extra dietary fiber). Using a very sharp knife, cut potatoes into very thin slices (about ¼ - ⅛ inch rounds) and soak them in a bowl of iced water. Place the bowl in your refrigerator for 30-40 minutes. This will help to remove all the starch from the potatoes, making them ready for deep frying – make the chips crispier. You can also use a mandolin or blade attachment of food processor to slice potato paper thin.
In the mean time, combine all seasoning ingredients into a small bowl and set aside.
Remove, rinse a few times (water must be clear in the last rinse) and let drain completely. Then lay flat on kitchen towels and pat dry (the dryer the better because hot oil and water do not like each other).
Heat oil in a deep fryer or a large saucepan until the oil reaches 350˚F. Gently lower potato slices into hot oil in small batches and deep fry for 3 minutes, or until crisp and golden brown. Remove with a slotted spoon, shake off excess oil and drain on paper towels to remove the rest of the oil. Then transfer them to a big bowl. Dust with BBQ seasoning immediately while the chips are still hot so that the flavor adheres to the hot oil.
I have the Mister Rogers’ song, “Won’t you be my neighbor,” stuck in my head.
Why? Well, do I really need a reason? Okay, I do have a reason. Our friends recently moved into the neighborhood! I wanted to do something special for them, modern JELL-O mold style (except without the mold). Are you still following me?
I decided that a 6-pack of brewskis and homemade beer snacks would do the trick. I made these sweet and salty almonds to start. I’ll be honest, these were kind of a pain in the foot to make. As you can guess, syrup can become a sticky mess when baked but the end result is completely unique and tasty and worth the mess. Just make sure you put some aluminum foil on your baking sheet and everything will be okay. You’ll end up with sweet maple/molasses and salty soy flavored almonds – a nice accent to any beer that you are drinking.
Heck, grab another beer while you’re at it. You’ll need something to wash down all of the almonds you’re about to eat.
Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes. Remove from the oven and lower the temperature to 300.
In a medium bowl, combine tamari and maple syrup. Add almonds, and toss until thoroughly coated. Line your baking sheet with aluminum foil and lightly cover the baking sheet with cooking spray. Spread almonds evenly on sheet.
Roast in oven until deep brown, about 3-5 minutes. Immediately transfer to a clean baking sheet and spread almonds out, separating so nuts don't touch. Let cool before serving.
Growing up, my mom would always make us homemade popcorn on the stovetop. We’d sit around the tv, munching down our large bowls of popcorn, and lick the butter and salt off of our fingers when we were done. I remember the pot that my mom always used to pop popcorn in had turned almost entirely black, used only for popping popcorn, and had adapted this cast-iron quality to it. I asked her about the infamous “popcorn pot” during my recent trip to Wisconsin only to discover that my mom tossed it out years ago. I was especially saddened to hear that she has since fallen victim to the microwave and only makes microwave popcorn now.
Now, there isn’t really anything WRONG with microwave popcorn, if you like ingesting trans fats and scary chemicals. Microwave popcorn is convenient but stovetop popcorn is very easy to make and it’s cheaper than buying packs of microwave popcorn. A big bag of popcorn kernels is like buying popcorn in bulk – you save money in the long run. Plus homemade popcorn is like anything else you make at home, it tastes better than any processed food. How do you make delicious, perfectly light and fluffy popcorn in your own home you ask? Well let me tell you.
3 tablespoons coconut oil (my favorite) or extra virgin olive oil
Salt and butter (optional)
Put the oil in a large sauce pan over medium-high heat. Add a couple kernels of popcorn. Cover and wait for the kernels to pop. Once they pop, remove the pan from the heat and remove the lid. This will ensure that the oil is at just the right temperature to pop your popcorn. Add the remaining kernels, replace the lid and place the pot over the heat again. The bottom of the pan should be covered in a single layer of kernels. Once the corn starts popping, move the lid slightly ajar so some of the steam can escape. This will result in lighter and fluffier popcorn. Give the pot an occasional shake from time to time.
When the popcorn slows to 1 or 2 seconds between each popped kernel, remove the pot from the heat and transfer the popcorn to a bowl. Season with salt, to taste. Drop a tablespoon or two of butter in the hot pan to melt it and drizzle the melted butter over your popcorn while tossing it with a spoon, optional (except in my household). Enjoy!
This is one of my favorite snacks/light breakfasts. The ricotta is very light and fluffy but leaves the canvas open for your own interpretation. When I put this together, I crave fresh strawberries and a bit of agave nectar for added sweetness. It’s a play on healthier strawberry cream cheese.
The idea originally spawned from an article I read in Real Simple Magazine. They featured a list of healthier snack choices. This one personally hit it out of the park for me.
Simply toast a bagel (preferably whole wheat or gluten-free), schmear some ricotta cheese on it, and add sliced strawberries and agave nectar. That’s it! Enjoy.
I don’t like to admit that I’m ever selfish, but from time to time I do tend to act a bit more needy than any normal girl ever should.
This recipe all started when I was experiencing that thing women experience once a month – that pull your hair out and scream until you get it, food craving. You know what I’m talking about. I didn’t just WANT mozzarella sticks, but my body CRAVED them. Every day I didn’t have them was another day I was in agony.
I pulled one of those, “If you love me, you’ll make these for me,” classic acts of desperation.
A few days later, I came home from work to find a fresh, hot batch of beautiful homemade mozzarella sticks waiting for me. My absolutely wonderful boyfriend made these little cheesy masterpieces. I was a foodie in heaven.
He used egg roll wrappers for this recipe, which, is something I had never seen before. They were really good! The wrapper was super crisp and kept everything within it’s shell nice and gooey.
I’m a believer. And I am one lucky lady. Thanks Mister!
Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the bread crumbs into a plastic bag, and set aside.
Separate and place an egg roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining string cheese sticks and egg roll wrappers.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Dip the mozzarella sticks into the egg wash, then toss in the bread crumbs. Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes. Serve hot with marinara sauce.
What a day! Mister and I were exhausted after a long night, a long day at work, and an intense few hours at the rec center. These flatbread pizzas were the perfect solution to satisfy our hunger, attend to our healthier eating styles and were easy enough to make without breaking the bank or using too many brain cells.
Like any pizza, this recipe is super versatile. Use whichever toppings you’d like. We used pre-made pizza sauce, cheese, fresh tomato, spinach, garlic and feta on ours. With vegetables, this tasty pizza adds up to less than 300 calories per serving (more if you use meat).
Preheat oven to 375 degrees F. Drizzle a bit of olive oil on the wrap, spread it around and place the wrap directly on the oven rack to cook for 4 minutes. Carefully remove the wrap, add your sauce and your toppings. Bake for another 10-12 minutes, or until the cheese is bubbly and the wrap is crunchy. Cut your pizza and enjoy.
Dessert and myself go together like oil and water. I was raised by a mother who believed sugar to be the evil of all evils. We had sugar-free syrups, diet sodas and sugar-free candies and cereals. Nowadays, I have a low tolerance for super-rich desserts. One or two bites in and I’m dragging myself toward the nearest cup of milk or coffee to cut the sweetness.
These pretzels are the perfect balance of sweet and salty for my picky palette. They broke my dessert defense barrier. The added crunch from the pretzel and peanuts really make these treats even more irresistible.
Trust me, if you make these you’ll see chocolaty fingertips galore.
2 (8-ounce) bags of peanut butter pretzel sandwiches
1 cup chopped salted peanuts
3/4 cups peanut butter morsels
1 1/2 tablespoons shortening
Microwave both chocolate in a large bowl for 2-3 minutes or until melted, stirring at 1 minute intervals.
Pour pretzels into bowl of melted chocolate and stir gently until coated. Lift out with a fork and allow excess chocolate to drip off. Lay in a single layer on cookie sheets lined with wax paper.
Sprinkle chopped peanuts over chocolate covered pretzels.
Melt peanut butter chips and shortening in microwave for 30 seconds, or until chips are soft and smooth and spoon easily into a small ziplock bag. Snip a tiny corner off of the bag and squeeze the peanut butter mixture over the pretzels.
Place the cookie sheets in the fridge until the chocolate has hardened, about an hour. Break into pieces and serve.
Since I was a little girl, my grabby little hands loved to snack. There was something so therapeutic in munching and crunching and licking my fingers to my satisfaction. A movie wasn’t complete without a buttery gallon of popcorn. I couldn’t survive a day without eating Bugels off of the tips of my fingers. And that’s just how I was.
That was then, and this is now. Making healthier life choices has not completely depleted snacking from my daily routine, but now my snacks are no longer dripping with butter and salt or covered in chocolate bliss. I’m continuously inventing and discovering better ways to snack. You are what you eat, right?
This is a tribute to those radioactive-cheese covered stale tortilla chips gas stations and movie theaters like to call, “Nachos.” Although simple, I discovered this recipe on of my very favorite food blogs: canyoustayfordinner? I saw this article and had to satisfy my irrepressible craving for nachos.
Preheat your oven to broil. Cut the tortilla into small triangles, the size of standard tortilla chips. Lay the triangles on a wire rack set on top of a cookie sheet. Coat them generously with cooking spray and sprinkle them with a pinch of salt. Broil for 4-5 minutes on one side, flip and broil for another 1-2 minutes until crisp and light golden brown.
Heat a tablespoon of olive oil in a small skillet over medium heat. Add onion and saute for 2-3 minutes, or until the onion softens. Add garlic and stir for 20 seconds. Add black beans, tomatoes, and a squeeze of lime (and jalapenos if you like that sort of thing). Sprinkle in cumin and chili powder. Stir and let the mixture simmer for a couple minutes, to heat through.
Place the tortilla chips on a foil lined cookie sheet coated with nonstick cooking spray. Pile the black bean mixture into the center. Sprinkle with desired amount of cheese and set under your broiler for a couple minutes, until the cheese is melted and bubbly.
Slide the nachos onto a place and add avocado and a dollop of sour cream.