OK, so I LOVE potatoes. Yum, yum, yum...mash them, bake them, cover them with cheese. Yum. However, Michael is not so crazy about potatoes because all the things that make potatoes good are not on the "healthy choices" list... until now! Here's our new Quick Fix when I need a potato fix in my life...and its not fair to always leave Mikie out on his own.
Olive Oil Cooking Spray
Black Pepper
Grated Parmesean Cheese
2-3 Small Potatoes
Peel the potatoes if you aren't a fan of skin (we aren't). Slice them as then as you can without jeopardizing the life of your fingers. Spread out on baking pan (I cover the pan with tinfoil and spray with Olive Oil Cooking Spray..much easier to clean and less likely to stick). Sprinkle black pepper and parmesean to your desired coverage. Bake at 400 degrees until desired crispiness. I cook Micahels until the thinest pieces (because let's not even pretend that I can slice evenly) are really brown, just a minute or two from burning (in our oven, that's give or take 10-15 minutes).
The longest part of this Quick Fix: peeling and slicing potatoes
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, August 28
Friday, July 8
Quick Fix: French Onion Dip
This recipe brought to the forefront by this blogger's recent post combined with the fact that yes, indeed, I ate more than my share of it as part of our July Fourth rituals demand.
French Onion Dip
Seriously, this is for the faint of the kitchen. It does not get any easier than this.
8 ounce Sour Cream (16 ounces if you are planning on sharing)
1 package Liption Onion Soup Mix (dry mix) (also, you'll need 2 if you plan on sharing)
Pour sour cream and onion mix into bowl. Stir. Stick in refrigerator. (I prefer that it sit overnight, but you can eat it within a few hours and it be ok too). Eat. With Fritos... or with Ruffles if that's your thing.
French Onion Dip
Seriously, this is for the faint of the kitchen. It does not get any easier than this.
8 ounce Sour Cream (16 ounces if you are planning on sharing)
1 package Liption Onion Soup Mix (dry mix) (also, you'll need 2 if you plan on sharing)
Pour sour cream and onion mix into bowl. Stir. Stick in refrigerator. (I prefer that it sit overnight, but you can eat it within a few hours and it be ok too). Eat. With Fritos... or with Ruffles if that's your thing.
Sunday, June 26
Quick Fix: Oreo Ice Cream
This is my second Quick Fix, and its important to note that these are NOT original recipes unless so stated. Most came from local cookbooks, but if I find one online, I'll link back to it. Likewise, if you find one online, let me know so I can pass some link love over its way.
That being said, I am the QUEEN of the semi-homemade dessert. Here's the easiest recipe for Oreo Ice Cream that doesn't involve an ice cream maker or raw ingredients. AND can be done or aided with by small hands.
1/2 gallon vanilla ice cream (yes, you can buy generic)
1 8 oz. cool whip
2 packages of Oreos (yes, you can buy generic)
Put ice cream and coolwhip into large bowl. Allow to thaw to stirable consistency. Crush 1.5 bags of oreos by whatever means necessary. Give them to your children in ziploc bags. Use a food processor if you've got one. Beat them on the counter. Crush them with a rolling pin. Really, its up to you. Mix in the 1.5 bags of oreos into the ice cream/cool whip mix. Once consistency is to your liking, finely crush remaining oreos that you didn't eat while waiting for the ice cream to thaw. Cover top with crushed oreos. Re-freeze. Serve once fully frozen (I prefer to fix one day and serve the next, but I have prepared in morning and served in evening with no problems)
That being said, I am the QUEEN of the semi-homemade dessert. Here's the easiest recipe for Oreo Ice Cream that doesn't involve an ice cream maker or raw ingredients. AND can be done or aided with by small hands.
1/2 gallon vanilla ice cream (yes, you can buy generic)
1 8 oz. cool whip
2 packages of Oreos (yes, you can buy generic)
Put ice cream and coolwhip into large bowl. Allow to thaw to stirable consistency. Crush 1.5 bags of oreos by whatever means necessary. Give them to your children in ziploc bags. Use a food processor if you've got one. Beat them on the counter. Crush them with a rolling pin. Really, its up to you. Mix in the 1.5 bags of oreos into the ice cream/cool whip mix. Once consistency is to your liking, finely crush remaining oreos that you didn't eat while waiting for the ice cream to thaw. Cover top with crushed oreos. Re-freeze. Serve once fully frozen (I prefer to fix one day and serve the next, but I have prepared in morning and served in evening with no problems)
Friday, June 24
Quick Fix: Dumplings
I'm definitely not the next big thing happening in a kitchen near you. If anything, my kitchen cooking tendencies are based on ease of preparation, simplicity of ingredients, and ability to manage with 2 rugrats under your feet.
As a Southern grown girl, I learned to essential skill of making homemade dumplings before I learned much of anything other than heating up frozen pizzas in the kitchen. In our family, homemade dumplings are reserved for your three major meal holidays, Easter, Thanksgiving and Christmas. And noteably so... while homemade dumplings aren't that difficult in and of itself, the task of rolling them out and letting them sit over night is a little more than a kitchen can take just any day of the week.
So...here's my Quick Fix
1 can of Campell's Cream of Chicken Soup (you can even get the healthy choice version and they still turn out)
1 box of Ms. Lil's dumplings OR 1 bag Muellers Old-Fashioned Dumplings.
Salt & Pepper to taste
Bring water and cream of chicken to boil. Beware that boil over is very very possible with cream of chicken and small members of a household's timelines colliding. Drop in the dumpling of choice. Boil for 8-10 minutes then reduce heat to simmer for up to 30 minutes. The longer they simmer, the more tender and thick they are.
Seriously, that's it. Now some folks like to throw celery or onion or other flavors into their dumplings and that's all good for them. But I'm an easy peasy cook.
As far as homemade dumpling goes, you need flour, milk and a dash of oil. Line a bowl with your flour, pour milk and dash of oil into center indention of flour. Mix until dough-like. Roll onto flour covered kitchen counter to desired thickness. Let sit over night (you can cover with wax paper). Cut into desired size ( I prefer squares and thicker). Boil whole chicken in water. Remove chicken from boiling water once cooked. Then drop in dumplings slowly while stirring to prevent sticking. Tear chicken meat off bone and drop into dumplings while boiling (as much or as little as you prefer). Salt and pepper to taste. Boil, reduce to simmer and eat 'em up!
As a Southern grown girl, I learned to essential skill of making homemade dumplings before I learned much of anything other than heating up frozen pizzas in the kitchen. In our family, homemade dumplings are reserved for your three major meal holidays, Easter, Thanksgiving and Christmas. And noteably so... while homemade dumplings aren't that difficult in and of itself, the task of rolling them out and letting them sit over night is a little more than a kitchen can take just any day of the week.
So...here's my Quick Fix
1 can of Campell's Cream of Chicken Soup (you can even get the healthy choice version and they still turn out)
1 box of Ms. Lil's dumplings OR 1 bag Muellers Old-Fashioned Dumplings.
Salt & Pepper to taste
Bring water and cream of chicken to boil. Beware that boil over is very very possible with cream of chicken and small members of a household's timelines colliding. Drop in the dumpling of choice. Boil for 8-10 minutes then reduce heat to simmer for up to 30 minutes. The longer they simmer, the more tender and thick they are.
Seriously, that's it. Now some folks like to throw celery or onion or other flavors into their dumplings and that's all good for them. But I'm an easy peasy cook.
As far as homemade dumpling goes, you need flour, milk and a dash of oil. Line a bowl with your flour, pour milk and dash of oil into center indention of flour. Mix until dough-like. Roll onto flour covered kitchen counter to desired thickness. Let sit over night (you can cover with wax paper). Cut into desired size ( I prefer squares and thicker). Boil whole chicken in water. Remove chicken from boiling water once cooked. Then drop in dumplings slowly while stirring to prevent sticking. Tear chicken meat off bone and drop into dumplings while boiling (as much or as little as you prefer). Salt and pepper to taste. Boil, reduce to simmer and eat 'em up!
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