Recipes

Leftover Salt Potato Cheesy Goodness

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I get bored of eating the same thing, not every day but even once a month. I love taking leftovers and turning them into a first time recipe. For instance, salt potatoes. All though they are so good, sometimes you just need to change things up a bit. So I took leftover salt potatoes, cut them up into small pieces and put each one in a muffin tin. I drizzled olive oil on top, sprinkled cheddar cheese, and Italian seasoning.

Ingredients

  • 1 – 12 Cooked salt potatoes, 1 for each muffin tin slot(however many you want to make)
  • 1 tbsp of cheddar cheese
  • a drizzle of olive oil(I prefer Specially Selected Sicilian Extra Virgin Olive Oil) a GREAT product for the price)
  • 2 shakes of Italian seasoning

Fresh Caprese Salad

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Fresh Caprese Salad (Prep and ready to eat in 10 minutes)

Ingredients:

  • 2 large tomatoes, sliced
  • 8 oz (225 g) fresh mozzarella cheese, sliced
  • 4 fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • Salt and pepper to taste

Instructions:

  1. Arrange the tomato and mozzarella slices alternately on a serving platter.
  2. Tuck fresh basil leaves between the slices.
  3. Drizzle with extra virgin olive oil and balsamic glaze
  4. Sprinkle with salt(I use sea salt) and pepper to taste.
  5. Serve immediately.

Nutritional Content (Per Serving):

The recipe makes about 4 servings. The following is the approximate nutritional content per serving:

  • Calories: 250
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 255mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 13g
  • Protein: 12g

Notes:

  • The nutritional values can vary based on the specific ingredients used, such as the type and brand of mozzarella and the size of the tomatoes.
  • For a lower-calorie version, you can use less olive oil or opt for a low-fat mozzarella cheese.

Large Crowd Summer Menu Cookout

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Happy belated 4th of July!

Sometimes it’s hard to put together a menu suitable for a large crowd. You’ll have your gluten free guest, your guest sensitive to spices, another guest who cannot tolerate garlic, and your no onions please guest. Oh and your no beef guest.

So whenever my sister and I put together our menu for the next family function, we have to take all these request into consideration. And, we love it. It gives us an opportunity to get a gathering together fast and be creative.

Remember, more isn’t always necessary because people tend to have a few cocktails beforehand and also nosh on the chips and whatever else precedes the main course.

Here is our typical summer bbq menu:

We usually start with a platter of olives and pickles, chips, celery and ranch dressing. On occasion there will be buffalo chicken wing dip, cheese and crackers, etc.,

Next, here comes the burgers, hot dogs, sausage patties, sausage and peppers, and bbq chicken. Then we have the pasta salad, corn on the cob, and deviled eggs! Yum. I’m getting hungry just writing about it.

Lol well anyway this is just a gist of some menu items you can put together pretty quick for a large crowd.

Here are some pics of our family. I hope you all had a safe and happy 4th.

It was a great 4th of July. We even camped out back in the Yert. The boys slept in their hammocks. I’ll have to try that one night. They said it was wicked comfortable.

Oh geez I almost forgot the most important part of the menu lol, the adult beverage we fell in love with. Saranac’s Moscow Mule ginger beer. If you can get your hands on one, try it. They are so good ice cold. It’s really a great summer drink.

Oatmeal Raisin chewy, amazing, easy Cookies

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My life is all about quick, easy, but getting it done right. These cookies fall into those three categories let me tell you.

The key to these amazing cookies is that you cannot over bake them. I repeat, do not over bake them. You like them soft and chewy right? Then time them and keep checking.

Another thing you must know before you start to make these is, I have to give you heads up, you have to chill the cookie dough mixture for at lease 20 mins. I know time these days is a factor for everyone, especially me! Hey 20 minutes is 20 minutes right?

In addition, if you want to store the dough for a long period of time,  you can freeze the dough but make sure you roll your cookie balls out first and then when your ready to bake them, throw them right in the over frozen.

Ingredients

(You can do this now or when your mix is chilling, pre-heat your oven first at 350 degrees and I get two cookie sheets ready before I even start) You can use parchment paper or just make sure they won’t burn and stick to the pan. My cookie sheets are from Pampered chef and they are non-stick which I love. But if you don’t have non-stick just use parchment paper.

1 cup (2 sticks of unsalted butter, softened to room temp (if you forget to take your butter out, just throw it in the microwave for about 9 to 11 seconds) it works for me.

1 cup of light or brown sugar (packed, aka measured exactly)

1/4 granulated (white) sugar

2 eggs

1 Tablespoon of maple syrup or molasses (seriously don’t stress if you don’t have either of those ingredients, you can also use honey watered down with a little apple cider)

1 Tablespoon of vanilla extract

1 and 1/2 cups of all-purpose flour

1 teaspoon baking SODA

1 and 1/2 teaspoons of ground cinnamon

1/2 teaspoon salt

3 cups of old fashioned rolled oats

1 cup of raisins

1/2 cup of chopped walnuts (optional) those are usually by special request only in my house

Step one

From the above ingredient list take the softened butter and sugars, and mix with a hand mixer. Mix in the two eggs one at a time. Add in the syrup(or substitution)and the vanilla extract.  After combining those, set aside.

Step two

Add the flour, baking SODA, ground cinnamon, and salt together and mix up with a fork. Next, mix in your wet ingredients with those dry ingredients. On a low mix speed, throw in your oats, raisins, and nuts until well blended.

Now I didn’t always believe this was necessary but you do have to chill the cookie mix before you bake them. At least 20 minutes. It makes a difference in the way they come out. I chilled it as one big ball but if you want to roll out each cookie about a teaspoon heap, or just scoop and drop. Two reasons I didn’t chill as individual cookies is one, I didn’t have room in my freezer to put the cookie sheets in there and two I liked to roll them when they are harder so the mixture didn’t stick to my hands.

After chilling, bake at 350 9 to 11 mins. Make sure they stay light in color and put your oven rack in the middle or upper level so the bottoms don’t burn!

Good luck and remember, don’t over bake!!