Wednesday, October 8, 2014

How to make perfect french fries


There is a trick to making the perfect fry, you cannot just throw them in the oven or throw them in oil no no no.  Follow my steps to creating the crunchy and soft perfectly brown french fry.

Cut up 5 potatoes or how many you think you will need, peel or not to peel that is your decision.  Cut potatoes in half (long way), cut into fours (long way) and then cut those in half (long way again).

Place all fries into water and let soak for 2 hours or over night.

Dry off fries with paper towel. 

Bring Oil to 300* Par fry the french fries to the point before they turn brown (you do not want them brown yet) which will take between 3-5 minutes.  Take out and drain on paper towel.  When you get all the fries done turn up the heat and get oil to 400*

Place french fries back into oil for 1-2 minutes until they are brown.

Drain on paper towel, salt and enjoy the perfect crunch






Monday, October 6, 2014

Birds Nest


So this one is a new favorite loved by everyone it will be perfect for a quick morning breakfast or  brunch for family and no one will know that you are using last nights left over spaghetti noodles.

Cheesy crunchy noodles, eggs and pancetta? Sounds crazy but it is crazy good.

1 Cup leftover Spaghetti noodles
1/2 Teaspoon butter *room temp*
1 Tablespoon Parmesan Cheese
1 Egg
2 Tablespoons chopped crisp Pancetta 
1 Tablespoon Oil
Green onions and Sriracha *Optional*

Place noodles butter and cheese in a bowl and mix until noodles are covered.  Place oil in pan and put on medium heat.  Place noodles in pan leaving a 1"-2" circle in the middle.  Let sit on medium heat for 5 minutes or until noodles are at a brown crisp, flip over and do the same.  When sides are brown add egg in the middle and cook until liking.  

Place on plate and sprinkle on Pancetta, chopped green onion and Sriracha.









Tuesday, September 30, 2014

Chicken Florentine Lasagna


So let me tell you about this amazing dish that is amazing, did I say that it is amazing already?  
Chicken and bacon you cannot go wrong and covered with an delicious creamy garlic sauce that will blow you out of the water, couch, kitchen table, where ever you are reading this and of course turning chicken Florentine into a lasagna is genius.  This might be the only lasagna I will make for now on.

 Creamy Garlic Sauce *recipe below*
12 lasagna noodles, oven ready or cooked

1 pound chicken breast cubed
 3 cups shredded Parmesan cheese
4 cups shredded mozzarella cheese
2 cups bag baby spinach, raw
12 strips bacon, cooked crispy
1 teaspoon Italian seasoning
 1 tablespoon chopped flat-leaf parsley


Garlic Sauce
 cups milk
 2 tablespoons natural chicken base *Better Than Bouillon*
 8 tablespoons butter
 5 Garlic cloves minced
   10 tablespoons Flour
1/4 Teaspoon Salt
1/4 Teaspoon black pepper
1/2 Cup Parmesan cheese


Add the milk and the chicken base to a large saucepan or medium pot, whisk  and bring to a simmer then turn off the heat.
While the milk is off heat add the butter to another pot, along with the garlic, and place over medium heat and stir the garlic into the butter to soften.
Sprinkle the flour into the melted butter/garlic, and stir to combine; stir for about 1-2 minutes
Next add garlic mixture to the milk mixture whisking constantly to avoid lumps form forming, and allow the sauce to simmer for a few moments until thickened.
-Once thickened, turn off the heat and finish by whisking in a pinch or two of salt, the black pepper,and the Parmesan cheese; keep warm.
Preheat the oven to 350°, and lightly grease a 9x12 baking dish.
Add thin layer of sauce to bottom of the baking dish
Add 4 lasagna noodles over the sauce, and add in another, more generous, layer of the sauce.
Next, sprinkle over about half of the diced chicken, followed by about 1 cup of the shredded Parmesan and 1 cup of the shredded mozzarella.
Sprinkle over 1 Cup of spinach  followed by about 1/3 of the chopped bacon.
Repeat with another layer of 4 lasagna noodles, more sauce, the rest of the chicken, another cup of Parmesan and mozzarella cheese, the remainder of the baby spinach, and another 1/3 of the chopped bacon; then, cover with the last layer of four lasagna noodles.
Finish by topping the noodles with sauce, then sprinkle over the last cup of Parmesan cheese, the last 2 cups of mozzarella cheeses, and the teaspoon of Italian seasoning; bake for about 30-minutes, or until golden and bubbly.






Friday, September 26, 2014

Nutella Cheesecake Bars


Nutella and cheesecake??  No questions asked these are a new favorite that I will be making all the time.  Well at least once a month,maybe.  Anyways an oreo crust with a delicious cheesecake and a nutella swirl on top, you just cannot go wrong with this.  So enjoy this creamy dessert that was made from heaven.

Crust:
2 rows of Oreos *crushed*
6 Tablespoons Butter melted

Bars:
16 oz (2 blocks) Cream Cheese *room temp*
1 egg
1/2 Cup sugar
teaspoon Vanilla
1 Teaspoon Lemon Juice
1/4 Cup Heavy Cream
1/3 Cup Nutella *warmed*

Pre-heat oven 350*
Place Oreos in food processor until finely crushed.  Mix in melted butter and spread on to 8x8 baking dish.

Mix together cream cheese until fluffy.  Add in sugar and egg and whip until smooth.  Add in vanilla,lemon and heavy cream and mix well.

Place mixture over oreo crust.  Swirl warmed Nutella over the top and place into oven for 30 minutes, edges should be brown.  Place on wire rack until reaches room temp and place into fridge for 3 hours.

Cut and enjoy







Wednesday, September 24, 2014

Firecracker Chicken


So I love sweet and spicy meals and this just hits it right on the head.  It reminds me of my sesame chicken with a little kick.  With that being said this dish is amazing but not to spicy to where my kids wouldn't eat it.  It was perfect and this will become a regular in my house hold.

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1/4 Teaspoon Salt and Pepper
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
  • 3/4 cup Brown Sugar
  • 1/2 cup buffalo sauce, or more, to taste
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 Tablespoon Water
Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl; set aside.
In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken.
Serve immediately.

Adapted From





Friday, September 19, 2014

Tuscan Soup



So this soup is amazing is so many ways, the flavors are so outstanding it is down right redonkulous.
So I saw someone post a similar recipe to their Facebook that they made and I said to myself "oh my goodness, this could be 10x better!"  So I playing with ingredients and changed a lot around and I thought I created a master piece but only to find out there are tons of other versions of this every where on the foodie internet.  So here is my version of the "Tuscan Soup"

Now I like to cook my meats into the soups because well it adds more flavor but with doing that you have to let the soup cool down and then render the fat off the top or you could cook the meat first then add it to the soup, your choice.

32 oz Chicken Broth
1 Cup Heavy Cream
1 Cup Water
4 Italian Sausage Links * Cut in chunks*
2 Large potatoes *Cut into smaller chunks*
1/2 Cup Chopped Onion
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Red Pepper Flakes
Fresh Spinach Leaves

Place chicken broth, water, onions, sausage, and potatoes into large pot.  Let boil and cook sausage and potatoes until done.  Let soup cool and then render the fat off the top or as much as you can.  Bring soup back to boil add in cream, onions, garlic, and flakes.  Boil for 15 mins and stir constantly.

Take a hand full of spinach leaves in bowl, pour soup over spinach leaves, drool, and enjoy







Monday, September 15, 2014

Pumpkin Chocolate Chip Cookies



Pumpkin season is officially here and so are my favorite cookies.  The smell of spices and the taste of pumpkin is one of the few things I look forward to when Fall hits.  Other wise my list goes from sweaters,boots, changing color of the leaves and that is it because then it gets even colder and then snow comes.....

Lets not make this post depressing, pumpkin, pumpkin everything and chocolate with the pumpkin is as perfect as perfect can get.  So enjoy these amazing soft delightful cookies.

1/2 cup butter
1/4 cup light  brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree 
1 and 1/2 cups  all-purpose flour 
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cups semi-sweet chocolate chips

Preheat oven 350*
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips.  Cover the dough and chill for 30 minutes.
Take the dough out of the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more chocolate chips onto the tops, if desired.  If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
Recipe From