Wednesday, August 7, 2013

Potato Latkes aka Potato Pancakes

I have not been eating right these past few days.  With chaos and change I guess comes stress.  I have really been neglecting breakfast, lunch and dinner at normal times.  So since breakfast is the most important part of the day, here is a filling and yummy way to start it off!

Potato Latkes

Ingredients:
 
2 Potatoes (1 for every 4 people)
1 small finely diced Onion
4 Eggs, beaten (2 per potato)
1 tbsp Extra Virgin Olive Oil
Salt and Pepper 
Sour Cream (optional)
Apple Sauce (optional)

  1. Thoroughly wash and scrub Potatoes.
  2. Grate Potatoes.  Add finely diced Onion.
  3. Season accordingly.  I like mine with a bit of heat but for the rest of the family, the standard salt and pepper is just enough!




  4. Mix grated Potatoes, finely diced Onion and Eggs.  Thoroughly coat the Potato-Onion mixture with the beaten Eggs.
  5. Coat a pan with EVOO and wait until hot.
  6. Dollop about 2 spoonfuls of your Potato mixture into coated-heated pan.  Keep flame on medium-low.
  7. Each side takes about 4-5 minutes.
  8. Serve with sour cream and applesauce or your favorite breakfast accompaniments!
Potato Latkes. Fried Spam. Egg, Over-easy.

Wednesday, April 24, 2013

Roasted Elote Snack

This is a quick roasted, corn snack. Its based on the corn on the cob snack you could get from the Mexican carts in the 26th street area in Chicago. I recently saw a few carts by my kids' school when picking them up. That reminded me of how much I love this snack. You could eat this right off the cob but when you have a 6 & 9 year old, you want to make it as easy as possible for them.


3 cobs of Corn (or 1 can of Corn)
Butter
Mayonnaise
Feta Cheese (or Parmesan Cheese)

1. Slice off Corn Kernels of their cobs.
2. Saute Kernels in a pan of Butter.
3. Brown Kernels until they are golden brown. This will bring the sweetness out of the corn.
4. Now your ready to plate up. Layer the Corn Kernels on the bottom, about 3 spoonfuls of Mayo on top and sprinkle Feta Cheese to finish the plate.
Originally the Elote snacks were topped on with Parmesan Cheese and a bit of chili flakes. I keep it within the realm of what my kids will eat so Feta it is!

Sunday, March 11, 2012

Tips for the Kitchen.

So this entry is a bit different. I thought I'd share with you ideas that I always use in the kitchen either for cooking or just in general.

1. PROCESS ALL FRESH VEGETABLES ONCE YOU GET HOME FROM THE SUPERMARKET.

Now many of these tips I get from Rachael Ray because I love her and watch her show, but also because it makes sense to me and is practical. Instead of throwing your vegetables into your fridge drawer, take a minute to thoroughly wash them. Let vegetables dry. Store vegetables in large ziplock bags along with a piece of paper towel. The paper towel keeps the moisture away from the vegetables. Now they are ready to use right out of the fridge. This idea works also for your fresh herbs.

2. USE A GARBAGE BOWL WHILE YOUR PREPPING YOUR MEAL.

I find it a hassle to go back and forth to the garbage can. Set aside a large bowl next to your cutting board and prep area. This makes it easier to throw out your peels, trims and any other unfavorables to all discard later and only ONE TIME!

3. LEMONS!

Whether you use a spritz of lemon juice over your Tilapia fillets or some lemon zest over a bowl of pasta, lemon is a great accent to cooking. Lemon also is a natural cleanser. One part water, two parts lemon juice in a spray bottle and you have safe and organic cleaner for your kitchen countertops. To properly disinfect your wooden cutting boards, cover them with kosher salt, cut a lemon in half, and scrub the board using the cut lemon. Or you can squeeze the fresh lemon on top and use a clean scrub brush. Use hot water to rinse off excess. And dry boards vertically. You'll be cleaning with a natural ingredient and your kitchen will be smelling great.

4. LARGE, WOODEN CUTTING BOARDS.

Speaking of wooden cutting boards, you should have at least one in your kitchen. Not only are they great for all your cutting and prep-work needs, but if you have a small kitchen like me you can use the large, wooden cutting board on any surface like on top of your stove.

5. SALT & PEPPER!

I saved the most important for last. Under-seasoning & over-seasnoning are both big no-no's. Salt, pepper, garlic powder, basil, nutmeg, cayenne powder. These are my top 6 spices that should get you through most of your cooking.

Friday, February 24, 2012

Featured Recipe on FatWallet.com Blog

I have my 5th recipe up on the Fatwallet.com Blog. Its called "Deliciously Easy Chocolate Chip Pancakes." Please click on the link to the right to get the recipe.

YAY!

Monday, February 20, 2012

Delicious Salad w/Homemade Thousand Island Dressing




Sometimes I do crave a good salad. We always have Italian and Ranch dressing in our house since those are the popular ones. But I LOVE Thousand Island. I think I'm the only one too. My mom showed me this little trick one day when we were out of Thousand Island Dressing.

Lettuce
Carrots
Ham or Turkey Deli Slices
Bacon Bits
Mayo
Ketchup
Sugar
Relish (optional)






Make sure to wash up the vegetables thoroughly. Shred up or cut up Lettuce. Cut up Ham or Turkey Deli Slices into strips. Peel first layer of carrots. Use peeler on carrots to create "peel strips." Toss all on in a bowl. Dressing: Mix equal parts mayo to ketchup until pinkish in color. Add about a 1 tablespoon of sugar. My mom used to also mix a bit of relish into the dressing. Pour over your salad once the sugar dissolves evenly with the mixture. Serve with a side of garlic bread and top with Bacon Bits. This is definitely a delicious snack you don't have to feel guilty about!!



Thursday, February 16, 2012

Consistency...

It is a cooking and baking term. But I am talking about myself. I want to be more consistent with my writing as a blogger on this site since its my blogger baby and as a guest blogger on @FatWallet. I do it to have fun and lately I haven't been feeling the greatest physically and mentally. I have fun with my family of course but even my husband says I've been acting strange. So this is my promise to this site, any of my readers (if they exist), and to myself to at least get a recipe or tips down at least once every week. And to send out a recipe to Heather @FatWallet at least once every other week.

Thursday, January 5, 2012

Beefy Veggie Soup with Hoisin Pork

Beefy Veggie Broth Base


8 Cups of Water
2 Tbsp of Vegeta
3 Beef Bouillon Cubes
2 Tbsp of Dillweed
2 Tbsp of My Mrs. Dash Substitute Seasoning (Post: Jan. 4, 2011)
Salt and Pepper to Taste


Add about 5 Cubed Potatoes


Add 1 Diced Onion


Add 2 large Carrots, peels


Add 2 wedges of Cabbage, cubed


Add 1 bunch of Cilantro, chopped roughly


Keep a Medium simmer for about 10-15 minutes. Keep soup on low flame.


Hoisin Pork.

Use a non-stick saute pan. Add 5 Tbsp of your favorite White Wine


Add 4 Tbsp of Hoisin Sauce


Add 4 Tbsp of Seasoning Sauce or Soy Sauce


Add 3 Tbsp of Red Wine Viniagrette


Add 4 Tsp of Parsley

Mix all in the saute pan. Season your pork chops with salt & pepper. Score pork with knife on both sides. Keep flame on a medium low and simmer pork chops. Keep eye on pork. Keep turning pork chop every 2-3 minutes. Add more Wine as you cook each pork chop. The mixture will thicken.


I usually cut up the pork chops since it is easier to eat for my kiddies. Serve with some Jasmine Rice or my Beefy Veggie Soup.


Happy Eating!