my mom’s pasta salad 

so apparently it’s spring,  although here in Denver you wouldn’t have known it this past mothers’ day. 

  

Seriously.   It was pretty awesome! 

  

Because I got to make a snow lady! 

Today I’m sharing what is pretty much a basic pasta salad.  My mom made this growing up all the time.  Now I do! We pretty much always have a bowl of this in the fridge from spring to summer. 

  

mom’s pasta salad 

1 box of small macaroni ( shells, elbows, etc) 

2 celery stalks, chopped 

2 carrots, peeled and chopped 

1/2 red onion, chopped 

Hellman’s mayonnaise ( anywhere from 1/2 cup-1cup) 

***Powdered garlic ( 1/2tsp minimum, more if you really like garlic) 

Sea salt and pepper. 

Cook pasta in salted water, just until tender.   Drain ( don’t rinse). While hot sprinkle  with salt, pepper and garlic . Let cool . 

Mix all ingredients together. 

  

And that’s it! Season woth salt and pepper!

When my daughter’s friends come over they eat this like candy. 

My niece  once stole the bowl off the counter and I had to chase her! 

she and my daughter actually sat in my oversized tub ( empty tub ) with the bowl and two spoons. 

I couldn’t make this up if I tried! 

*** I once made an incredibly over garlic dip…  It was insane.   Ever since then Scott claims I tried to kill him with garlic…  So I tend to use less garlic than most.  Season to your own family’s tastes!

I have a few other pasta salad recipes, but this one here…. It’s the family favorite! 

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creamy roasted onion & red pepper sauce.

well, there you have it, friends.. Ryan picked the winner 🙂

I should have added that we both thought that the other 2 finalists deserved to be there as well, We were just happy with the winner & very excited to see her new show!

Before I share my recipe I just had something else to ramble about.  Since we have known about the move there have been signs and connections everywhere.. things that we would not have noticed before. I now call it the Boston- Denver connection. It’s crazy how this has affected us.

everything from Our tour guide at PC last summer being from Fort Collins , Co, to another school where we sat next to a family form Denver and another family from Portland ,Oregon ( where Ry goes to school) To a man on cape cod from CO being bit by a shark last summer

I know far fetched, but everywhere we turned, there were connections.

I know… ramble, ramble, ramble…

Ryan and I have been watching Food Truck wars on food network.  ( season from 2011.. found it on demand)

Well about the 3rd or 4th city, they came to Denver.

needless to say, I was stoked to see this episode.

And it did not disappoint.

One of the food trucks was from Boston ( a grilled cheese truck.. YUM!)

I was very excited to hear name drops of local places throughout this episode.

At one point the Boston truck went to a park to set up at a park. THE  park that I live right around the corner from!!!!  I was sooo excited to see this ( and REALLY wished that I had been here for that )

I swear I was like a little kid watching this 😉

So until you can come to visit me ( and you should ~ I have room and would spoil you 😉 ) If you have access to on demand food network, and you can find the episode, about halfway through, you can see footage of Washington park.

Ok.. ramble over

now.. for a tasty sauceImage

1 pepper, roasted ( you can used a jarred one, but roasting is FUN! )

1 TBSP roasted garlic *

1/2 onion, thick sliced

1/4 bunch cilantro

leaves from 1 sprig of thyme

1/4 cup olive oil

1 TSBP balsamic vinegar

1/4 cup low fat cream cheese

 

( did not use the hatch pepper in the picture in this recipe)

Image

 

To roast your pepper, just place over a fire source.  I used my burner, but a grill outside would be fine, as would and open campfire.

Allow to get black, rotating with tongs.

When sufficient blackage has occurred, remove and place in a paper bag and seal tightly. ( this allows it to steam and the skin to become loose. ) If using jarred  peppers, eliminate these steps.

 

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Brush the onion slices with olive oil & season with salt and pepper. Grill over medium heat until onions are soft.  Set aside.

To roast garlic, , take a whole bulb and cut the top off. Place on aluminum foil and drizzle with olive oil . Place on grill for 20-25 minutes or until garlic gets soft  ( alternatively, you could cook onions and garlic in the oven like I did HERE )

 

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when garlic is cool enough to handle, squeeze the bulbs onto a cutting board and using the side of a chef’s knife, press into a paste

 

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for this recipe we only needed about a tablespoon, but this yummy goodness will keep for a few days, and I have another recipe this week that you will want roasted garlic for, so get down with your bad self and roast the whole darn thing !

 

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next, add all ingredients except for the cream cheese to a blender and blend.

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pour into a saucepan and bring to a boil, then reduce heat and let simmer for 10 minutes. Add cream cheese and stir to melt

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I used this sauce as a topper for a fajita- kinda taco using THIS recipe.

 

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just look at this sauce…

 

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so much flavor in a tiny bowl….  And FYI, I did have a little bit left over and it made an excellent dip with veggies the next day 🙂

 

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thanks for reading.. and let me know if you make this.. I’d love to hear your feedback 🙂

creamy roasted tomato and garlic soup.. and a story

hiya!

Many of you know by now, and if not, then I am here to tell ya, that later this year, when our youngest graduates from high school  Scott , Fenway and I will be re- locating to Colorado. In fact, he is already there and has been since last June.

When I went full- force  (more forceful, rather) with this blog it was because I knew that this was in our future, and I wanted to set this up to be able to share my experiences with my family and friends.  I couldn’t tell you all that back then, but I can now 😉

This will be a huge adventure for us on many different levels.

1~ we’ve never lived out of New England

2~ Our entire families are back here in Massachusetts

3~ Our children Ryan, Alison, Jason and Amanda will be in 3 separate corners of the country, with Scott Fen and I in the center.  We have always been a pretty tight family as far as families go, so this will take some adjusting.

4~ Scott and I have never lived alone! We had Jason so early in life that we were a ready -made family right from the start..

Jay and Shel wedding day Scott and jay wedding day

 

 

 

So we will be empty nesters at the ripe ages of 42&43 in a completely new part of the country for us!

so after knowing all of this, I have now shared it with you….  the next few months will most likely be the craziest of my life ( and TRUST me, I’ve had crazy times) but it will also be fun. I intend to MAKE it fun 🙂 And share much of our adventure ( including a cross-country drive with Fen in my jeep)

 

In the meantime, I have a recipe for you. I developed this by using my favorite way of cooking. Look at what I have in house and try to be creative.

Last week cherry tomatos were buy one get one free at my grocery store. When you can get free maters in the dead of winter, you take  get them.  And if you are like me you hide them, especially if you have someone ( no names) who might possibly eat that whole container at once…… And then if you are really like me, then you forget that  you hid them… and when you find them, well, they look less than desirable.

THAT is how I came up with this recipe.  ( the tomatoes weren’t rotten or anything, just starting to shrivel… feel free to use perfectly plump tomatoes in the recipe if you want to skip the dumb blonde** step of forgetting that you hid them)

 

creamy roasted tomato and garlic soup

 

2 pints of cherry tomatoes
1 head of garlic
1 large onion
1 TBSP olive oil
1/2 cup cooked cannelloni beans
2 cups low sodium chicken broth ( use veg broth to make vegetarian/ vegan)
salt, pepper. dried thyme

 

Preheat oven to 375.

rinse tomatoes and pat dry. pu them on a non-stick cookie sheet. Cut up onion and toss with the tomatoes.
Cut the head off of the garlic and place in a small piece of aluminum foil.

Spilt the olive oil between the garlic head and the tomato -onion mixture. Close up the top of the aluminum foil and squeeze tightly. Place garlic in in center of tomato onion- mixture and sprinkle with salt, peper and dried thyme.

Roast veggies for about 20-25 minutes. Remoce garlic from foil ( carefully, it will be hot) and squeeze all of the cloves ( now delisciously sweet) into a blender.

Add all veggies and any bits that may have accumulated on the pan.
Add the beans, and broth and blend on low for 2 minute, then increase speed to high for 2 minutes

( if you use hot broth, then make sure you take the little glass insert out of the top of the blender and cover with a kitchen towel to prevent hot splattering liquid… I used the broth cold as well as the beans and just reheated the soup once it was done)
Once soup is blended, test for seasonings and adjust salt & pepper as needed.

enjoy! I promise you you will never know that there is not any cream in it!

I served mine with a dollop of Non fat Greek Yogurt

 

serves 3

190 calories per serving

5 grams of fat per serving

 

 

 

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roasted tomato and garlic soup

 

 

enjoy!  and thanks for coming along for the ride !

 

**dumb blonde comment…. someone is no longer blonde 😉

 

oxoxox

there’s a turkey in the backseat…

howdy friends!

I know that Thanksgiving seems like it was sooooooo far away, giving the shopping weekend that followed, but I had a few things to share with you and couldn’t get around to it until now, so do me a favor.. fire up the Delorean and come back to Turkey day with me… just for a minute ( or 10 )

;

a few of you have asked me what I did with Theo after his 2 day salt spa bath….. when I was ready to put him in the oven, I removed hime form the brine.. rinsed him and patted him very dry with paper towels. I place some carrots, celery, onions and fresh herbs in the bottom of a roasting dish , the placed a roasting rack on top ( this makes the gravy extra yummy ) I stuffed the cavity with fresh herbs, onions, lemon and clemetines. Trussed him, then stuck a few fresh sage leaves between the skin and the breast an brushed melted butter all over him. Season with salt and pepper.

;

place on bottom shelf ove 425 degree oven for 30 minutes… then reduce heat to 325 and tent with aluminium foil…Roast for a few hours ( depending on the size ) basting every 45 minutes or so….

;

;

oops….. dont hold it in the oven too long…. 😉

remove the bird when the internal temp in the leg is 165… then let rest.

;

ok.. so I have a story…. pull up a chair.. ( I LOVE storytime!)

Every year, after the dinner, we bundle up and take a walk.. ( like everyone else does 😉 So about 4 or 5 years ago, we were walking in downtown plymouth when we saw a rollerblader. Unusual? hmm.. not so much.

;

but the station-wagon chasing her ( clearly a family member) well… that was a bit odd.

;

The driver of the car was screaming at her ” get in the car…. I’ve got the turkey in the back seat” and she in turn was rollerblading as fast as she could screaming back to the driver ” I’m trying to get away form you.. can’t you see that?” and again…. ” but the turkey is in the back seat…

;

now I know we all have some sort of drama around the holidays ( myself included ).. and although I’m not making fun of what was happening…. when all was said and done… we all just looked at each other and said, did that just happen?

;

so our standard thing to say was ” there’s a turkey in the backseat”..

;

then I found this card…

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ugh.. the pic is horrible.. but it is a station wagon full of turkeys!

So the following year, as we headed out for our walk . we were remembering the crazy walk from the year prior and discussed how we wouldn’t see anything that crazy that year….. so we decided to change that. We began the ‘Thanksgiving walk o Shame”

we all dress up in crazy attire and sing and dance and ‘decorate’ the downtown

;

this is a pic from last year

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you can’t miss us… trust me 🙂 Its fun and like I said, we sing a dance around and remember all the little things that we are thankful for !

the pic is dark, but here is Jo & i from this year 🙂

;

I love crazy traditions… SO MUCH!!

;

so I’ll leave you with a few pics from our holiday…

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<img class="alignnone wp-image-2580" title="Thanskgiving table with flowers form my kiddos

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and lastly… I found this on the web… and decided to tackle it…. I am super proud of it..

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It’s entirely edible!! I made it out of bread!!!!

;

one very last note.. you may want to re read I’m Thankful again…. I was afraid that I would leave some out and it turns out that I did….. and half of the paragraph about Scott disapeared… it made me sound heartless, really..

;

so I have updated it 🙂 smoooches!

;

;

now.. head back to the future! it’s Cyber Monday! .

veggie chili

Friends.

I’ve hesitated.

I have a veggie chili recipe that I have pretty much been making for years. And I love it. but  I have a really good friend who is sort of a chili making champion.  She lives in Texas and they take their chili VERY seriously.  IN fact.. I have had the pleasure of tasting her chili… it truly is out of this world… You should  can visit her at River Cat Chili.

She is just back form a very big chili challenge that I’m sure she will be telling us all about soon.. and I have seen some of the pics.. and trust me… you wont want to miss this.

Sharing my measly chili recipe has had me intimidated.  But today… I feel strong.  I am going for it!

So the other day I defrosted chicken and had to decide what to make for dinner. Given the fact that I had more then just 2 to cook for, I needed to get creative.

This is my favorite way to cook. I have always said that if I were ever lucky enough to have a cooking show.. that this would be my ‘spin’

Open the fridge… take inventory… combine with pantry items and come up with 3 possible ideas.. and make one.

Which is exact-a-lacktaly what I did.

so what did I come up with? my veggie chili .. cooking the chicken on the side for those who wanted it. It was perfect.

I started by chopping the veggies and adding all but he garlic to a pan heated with oil

season with salt and pepper ( avoid salting the mushrooms)  and let everyone get a nice little crust.

after about 5 minutes, add the garlic, stir together, turn heat off, add wine to deglaze.

Turn the heat back on… once the wine has evaporated add some veggie stock and jarred tomatoes ( these were second to the last batch from last summer.. *snif*)

Let the chili come to a boil, then reduce and let simmer until sweet potatoes are tender. Stir in beans. ( I used beans that I had made in the crock pot and froze.. just because I go throught them so fast, but feel free to use canned)

For the chicken, I cubed it.. tossed it in spices and sauted in oil over med high heat.  Then added chicken broth to deglaze , covered and let simmer until  chicken had reached 165.

At the last minute, stir in some chopped cilantro or Parsley…  I served it with the chipotle cream sauce and it was perfect. ( I added the cooked chicken on top of those who wanted the chicken.

This is easy, healthy and yummy 😉  I finished the rest of it for lunch today with 1/4 of a chopped avocado and some fresh lime juice. It is a perfect meal for a fall day 🙂

* a note on the ghost pepper salt*

I have recently REALLY gotten into finishing salts. I can thank Ryan for this. I make a few of them myself (Lavender salt, Rosemary salt) but I’m a sucker when come across different flavors.  I am lucky That Ryan goes to school near a fabulous little tea and spice chop.. and every opportunity that I have I visit and he and I try out the different salts.

and sugars

and spices

and teas

We came across this one last weekend.. and although the ghost pepper is UBER hot.. ( bought some powdered ghost pepper this summer…  you only need a spec.. this stuff is strong.) I knew I had to buy it.

I have used this every day. yumm..

it’s awesome. like you!

what am I thankful for today? for you .. my readers…  you make my day.. seriously.. it’s nice having y’all as my bffs 🙂

oxoox[amd-zlrecipe-recipe:4]

banish boring salads

well… maybe not banish but know that there are options out there.

You know how when you got to a restaurant and some of the fancier salads look sooo good… but you have a hard  time shelling out 13 bucks for a salad..

yeah  me too.  Here’s the thing.. you can make these at home!!  Now I know some of you are like, “duh? is she going to seriously walk us through salad making 101?”

yes. Because I have a few friends whose diets have changed and they need to add more fruits and veggies into their diet & want to show the amazing amount options that are out there. If you already know all of this.. I apologize…. just scroll to the bottom to help answer a question about my next giveaway.

WHOA!!! wait.. YOU!… get back up here.. I’m not done yet.

We’ll start with making a dressing….  yes.. making it is super simple.. and there are 17,000 combinations that you can create… just use a basic formula and add the flavors that you like!

you will need

1~ an acid.. either vinegar, lemon or lime juice, wine….  1/8 cup

2~ an oil…. olive oil, canola oil, sesame oil.. coconut oil ( my new FAVORITE! ) 1/4 cup

3~mustard… again… SO many flavors out there… play with it! 1 tsp

4~ honey.. or maple syrup ( the real stuff) or agave…. 1 tsp

5~ (optional) herbs.. fresh or dried… or sesame seeds, or crushed garlic….. 1/2-1 tsp.. depending on how strong you would like ( always start with less then add more)

6~ sea salt and pepper…..  I have a slight salt obsession as well…..  we’ll chat about this later 🙂 remind me if I forget.

simply add everything to a small ball jars

   put the top on the jar and shake….

you just made dressing 🙂

trust me.. you can’t get that out of a bottle…. anywhere.

I don’t like overly dressed salads, so I usually use about a tablespoon per salad.. if you like more, then add more… I mix it with whichever greens I am using so that they are coated, then place in serving bowl… top with toppings…

like the quiche ‘recipe’  ( are you starting to get my method of cooking… it’s always a formula, then playing with ingredients… because I am a firm believer in  play!  <—- please read this post, it’s one of my favorites 🙂

so.. you will want

1~ green of choice… baby spinach, arugula, mesclun, romaine, butter lettuce..

2~ dressing of choice

3~ ( optional.. ) protein of choice… ( chicken, beans, salmon, beef, tofu, edamame.)

4~ other veggies.. just pile them on!

5~ (optional ) cheese

6~ (optional) something for crunch.. croutons, sunflower seeds, pepitas, sliver almonds

7~ (optional) dried cranberries or apricots or mandarin orange wedges

and  you, my dear have just made a killer salad worthy of any restaurant.

here’s your 13 buckaroos back 🙂

This salad  has

baby spinach

basic vinaigrette

topped with edamame ( I used trader Joe’s ).. about 1/2 cup

black beans .. about 1/4 cup

1/4 avocado, chopped

1/4 cup cranberry goat cheese ( if you are vegan, by choice or m=by force, eliminate it…  the avocado give the same mouthfeel… and you probably wont miss it)

1/4 cup sun dried tomatoes

finish with sea salt and pepper..

I ate this for lunch yesterday and it kept me full all afternoon!  ( and peeps ask me all the time where I get my protein from 🙂  )

so be brave…. look beyond iceburg, cukes and tomatoes ( not that there is anything with it, it’s the only way I can get my kids to eat a salad, so I still make it… ) and have fun!!!!

NEEEEXXXXTTT…

I have fallen in LOVE with Greek Yogurt. Have you tried it yet? I buy the non fat plain and it tastes just like sour cream. I sub it out for sour cream all the time.  It is also a perfect base to make granola parfait but also… to make some ‘creamy’ sauces!  like this

Chipotle cream sauce

I used about 1/2 the can of peppers.. if you like it more mild, use less

about a cup of the Greek Yogurt

half a lime

I put them all in the magic bullet looking thing and blended

if you don’t have one of these babies, you could use a blender, just keep scraping down the sides.. or use a food processor.

that’s it folks… does it get simpler than that? I think not.

The girls had this on their tacos last night & I topped my tostada with it.

the girls’ taco filling is made with lean ground chicken, then when I add the taco seasoning ( only half the package… it’s so loaded with sodium.. a little goes a long way.. you also can make your own, considerably knocking the sodium down, but I had it so I used it) and when I add the water I add a can of refried beans. They blend in perfectly… it stretches the filling and boosts the protein 🙂 I’ve been doing this for years..

It also freezes and defrosts well, so you can make double the amount and have it in the freezer for a super quick dinner…. If you need to cook for one, make a batch and freeze it into individual portions…  again.. quick dinner for one

*if you have dinner for one, please do me a favor and do it by candle light.. you are special and should have a nice dining experience.. if you want you can face time me and we can eat dinner together 😉 *

My filling was chopped mushrooms, sautéed  in oil, then  I mashed some back beans and lime juice in, seasoned with sea salt, cumin & chile powder

I placed it on a small flour tortilla that I heated in my cast iron skillet ( I CANNOT say enough how much I love  cast Iron to cook with)

top with cheese ( if vegan, try the daiya cheese shreds.. it’s very good, melts and stretches like cheese and can be frozen.. It is on the pricey side ( $5 a bag) but it does freeze, and I just pull out what I need when I need it )

the I added avocado.. fresh salsa.. Chipotle cream sauce and some plain Greek yogurt..  YUM!  ( and sooooooo easy )

As far as the rest of the chipotle peppers ( I’ve never had a recipe that I’ve used the whole can ) I take a freezer bag & label it… place in a jar

then press out the air & seal

Whenever I need some for a recipe, or a burst of flavor, I just break a piece off! No waste here.. yo!

so now that I’ve made you hungry… I have a question for all of you.

I have a fun company that has offered for me to give away one of their products.  I have the choice…

1~ 1 big gift for one lucky recipient…

OR

2~ 10 small gifts ( of the same item) so that TEN of you can win….

so whatcha all think? 1 big winner or 10 smaller ones???

smooches friends!!  oxooxo

this one’s a keeper

friends, I have a recipe to share with you. I cannot take credit for this recipe ( I rarely do.. with the exception of my roasted vegetable lasagne , which I am convinced will someday make me famous)  I mostly share recipes and tips that I have found along the way.

Tonight’s is no exception.

EXCEPT… I’m being a bit selfish here. Ok I know.. you are shocked. Let me explain.

For Christmas this last year one of my gifts from my mom & step dad was a subscription to Clean Eating magazine. I had heard about it & really wanted to learn more.  I bullied one of my friends into getting it as well, so that we could compare recipes & the front cover & stuff.

whaaat.. I was a nice bully 😉

One of the first recipes that I made was a pork stew/chilish kinda dish. I loved it! Really loved it. When I went to make it the next time , I couldn’t find it anywhere. I searched the magazines( by then I had a few issues) I searched the website. and continued to come up blank. I finally did find it, and made a mental note to bookmark it.

Epic.

Fail.

So The other night when I wanted to make it again.. same process, expect now I had 9 months or CE magazines to go through.

*on a side note… this made me look at my entire stash of cooking mags that I had saved. The one on the TOP of the pile read ’20 best things to try in 2007’*

yes. 2007. I am behind the times.

I recycled all 7 shopping bags of magazines and was rewarded with.. the recipe that I had been looking for. Picadillo Chowder.

Now I am quite naive… I never looked up picadillo and I never looked up chowder. I searched pork in every fashion.

I searched chili.

I searched stew.

It doesn’t matter, because the magazine Gods shined upon and rewarded me for being such a good recycler and then and there I promised to write it on my forehead

share this with you….

I give you Picadillo Chowder .

( picture is missing the black beans. I forgot them)

*1 lb lean ground pork

*1 medium yellow onion

*4 gloves garlic, chopped

*32 ounce low sodium chicken broth

*1 cup Organic black beans , rinsed ( I used the whole can, rinsed)

* 1/4 cup brown rice

* 1 tsp ground cumin ( I like it spicy, so I used a bit more)

* 1 tsp chile powder ( I used chipolte chili powder and more because I like it spicy 😉

* juice of 1 lime

* chopped parsley or cilantro for garnish

Place a large stockpot on medium heat. Add pork & onion and cook for about 3 minutes or until pork is opaque and onion is translucent. Stir in garlic, cook for 2 more minutes.

Remove pot from heat; pour mixture into heat proof container and drain fat from meat. Return mixture to pan and add broth. Stir in beans, rice, cumin & chili powder.

Bring to a boil, then reduce to a simmer for about 20 minutes. Stir in lime juice then continue to simmer for another 15 minutes.

I always put a hot pepper in the middle, then when it’s done, I mash it up for extra heat. What can I say? I like it hot.

The original recipe called for rice browns, which are like little rice pancakes, but the first time I made them I was not impressed, so I haven’t included the recipe. If you are interested, give me a shout out & I will post it for you.

I like to serve it with an extra squeeze of lime juice , fresh cilantro ( parsley for you cilantro haters.. it’s not your fault..it’s hereditary) I forgive you and will always have parsley for you 🙂   I serve it with cornbread & a dollop of greek Yogurt.

and I’m such a poor blogger,that I missed taking a photo of the final dish. I know. my bad.

HOWEVER, I did manage to take a picture the next day when I morphed the leftovers into a wonderful organic corn tortilla soft taco for lunch

is your mouth watering? mine is…..

this recipe has it all in my opinion.

it’s quick

it’s inexpensive

it’s easy

it’s delicious

it’s versitile

it’s what you should make 🙂

and for my vegetarian friends ( you know who you are) you could probably make it vegetarian by using veggie stock & grated Tempeh in place of the pork. I haven’t tried it but may be inclined to do so. Soon.

a special shout out to those of you who ‘like’ me on facebook. Let’s face, it, everyone who like to be ‘liked’ and I am no exception 🙂 If you see a recipe that you like, feel free to share it with friends 🙂

ciao bellas!

oh no she didn’t!

Oh YES she did!

 

So here’s a shocker.. I don’t really like potatoes. I mean I don’t dislike them or anything, but they can be kind of boring.. not  at all exciting as say.. maybe

Cheese?

If I’m going to eat calories, I want them to be for something that I love, not just like.

SO when I was catching up on some blog reading & I saw a picture of Angela making home made potato chips.. I sais to myself, “self.. you should try that” so I did.

I started by washing the potatoes, then slicing them about 1/4 inch thick. I tossed them with some Evoo, salt & pepper & placed them on a parchment-lined cookie sheet

(makes for real easy clean-up 😉

 

I roasted them at 375 for about 20 minutes, carefully turning them 1/2 way through.

I served them alongside a garlic mayo that I made by just stirring some crushed garlic into a small bowl of mayo.. 

friends, this was an easy recipe and inexpensive and so darn good.  Even for this potato non-lover.

Here’s where I got a little crazy.  I made way too many chips, so we had leftovers. I put them in a small paper lunch bag ( the paper helped absorb the excess oil).

 

So Sunday afternoon, I was trying to decide what to do with them (I hate to throw food away) and it hit me..

Potato Chip NACHOS!!   seriously..it just made so much sense

so I placed the chips on the cookie sheet & placed them in a 375 oven for about 5 minutes to warm them, then topped with cheddar cheese, onions,& jalepeno

 

I placed them under the broiler for a few minutes..

served with  FF Greek yogurt & cilantro.

 

OMG!

I finally think I have a potato recipe that I love 😉

smooches!

aaaachctober!!!!! *bring on the boots!!*

YAY! It’s finally here!! My very favorite month… of the whole entire year. (December is a close second) 😉

and it’s Friday, which means pizza night at Casa Hagg.  I happened to come across some fresh figs *hops* and just knew that they were pizza-bound.

I started with my pizza dough.. sometimes I buy it already made and sometimes I make it myself.  There is no rhyme or reason as to which one I choose.

The spirit moved me to make it , so that is exactly what I did

I’ve made it both in my food processor & in my kitchenaide mixer. My food processor was in the dishwasher, so the mixer won!!

While the dough was rising, I by caramelized some onions..

I melted some butter ( the REAL thing) over low heat, then add the onions & stir to coat. Add a  sprinkling of Kosher salt & let them slowly cook ..

everyone getting ready for the party

I love these little medallions of goat cheese from Trader Joe’s … Each one is just enough for a pizza topping or a salad, with nothing extra  to have to eat.

Did I say eat? I meant wrap.. Yeah, THAT’s it.

Yeah.

**I also got a whole bag of these medallions for FREE!!  The UPC code was on the twist tie that close the bag with all of the rounds of cheese was missing. I ran back to get a new bag for the cashier & she rang it in & put both in my bag, telling me that they can’t sell it that way.. so SCORE for me:)**

♥♥♥ free cheese♥♥♥

where were we?  oh, yeah..pizza….

After rolling out the dough, I drizzled a little EVOO on the dough & topped with some mozzarella, the goat cheese,; crumbled, the figs; sliced  & the caramelized onions.

I cooked it on my pizza stone in a 500 degree oven for about 10-15 minutes

When the pizza came out of the oven, I topped with some toasted walnuts, fresh sage & a light stream of farm fresh honey

we had a side salad with all of the same toppings over arugula. Overkill? perhaps.. but Neither Scott nor I complained..

I always say that you can’t have too much of a good thing 😉

on another note

The East coast deluge finally hit us this afternoon. The girls in these house are all smiles….

why you ask??

Because we finally both got Rain boots!!

mine !!

umm… full disclosure.. I have a wicked boot obsession 😉

So. So. Cute.

and Ali’s just as cute!! VERY her 🙂

I love that she is just as dorky / nutty as me when it comes to this stuff.  When I said, “Ali, I want a picture of your boots” she said, “ok.. let’s go find a puddle to jump in!!”

her mama raised her right!!

SPLASH ACTION !

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