Homemade Potato Chips

Homemade Potato Chips

Oven Baked Dill Pickle Chips

I'm a potato freak...I can't believe it's taken me this long to make homemade potato chips as it's something I've always wanted to do.  I actually attempted to do it way back in grade 8 or 9 when I lived in Regina, SK but  I hadn't discovered parchment paper and it ended up with me scraping inedible potato crisps from the baking sheet all night...actually, maybe that failed attempt is why it has taken me so long to try again...it was incredibly disappointing (hey it was a lot of work slicing up those potatoes for a lazy teenager!).  Anyways...if you don't believe me on the being a potato freak statement earlier, when I was younger, I used to tell me family that when I grew up and got married I was going to live on a potato farm in Idaho with a cow for milk (used to be a milkaholic as well) and then I would have everything I need (except chocolate). (way to dream big Candace...lol)

Well, it's been on my mind to make some potato chips for forever since it's my favorite snack (I LOVE anything kettle brand esp. the cracked black pepper, and LAYS Dill Pickle.)  Growing up in Canada, my favorite flavors were Old Dutch's Dill Pickle Chips and All Dressed.  When I was in college and LAYS finally came out with Dill Pickle, I pretty much forced everyone to try them because I was SO happy to have that flavor in my life again and wanted to make everyone else like them so they would buy them too to prevent them from being discontinued.

So....I made Oven Baked Dill Pickle Chips.  I know the homemade potato chips have been done all over the place...but being a potato freak, my blog wouldn't be complete without a blog post about it. (reference is Pinterest search oven baked potato chips, there are tons and pretty much all the same).

Preheat oven to 400 (I did 425 but I will do 400 next time)

Thinly slice russet potatoes and soak in salt water
drain potatoes and pat dry

toss in bowl with olive oil to coat

Line a baking sheet with parchment paper
spread out potato slices in a single layer

Generously season with Archer Farms Sea Salt and Vinegar popcorn topping (from super target in the popcorn section) and Dill Weed. (or with whatever seasoning you choose-Kosher Salt, Black Pepper, Seasoning Salt, Garlic Salt, Onion Powder and Salt...etc.)

Place in oven for 15 minutes, then flip the potato chips over and bake 7-10 more minutes or until crisp.

Remove chips to paper towel or cooling rack to cool off



Enjoy!

I'm a REAL Cook....I can throw stuff together....but then again...maybe I should just follow a recipe

Ever Get a Little Overconfident in the Kitchen?

I sometimes do and sometimes it turns out great (see the chocolate covered peanut butter chocolate chip balls) and other times...not so great.  Tonight I made a vinaigrette for the salad and thought I could whip it up all awesomely without a recipe or measuring anything.  My husband was the first to dig in and I was confused when I saw him throw his head forward and do some weird coughing thing...what was his problem...did he inhale a spinach leaf and need help?  Hmmm....not really...apparently my dressing was VERY strong...in an eating pure apple cider vinegar and black pepper kind of way.  I teased him and said "What?  That's how all vinaigrettes are made, plus apple cider vinegar is really healthy for you so it's basically a yummy health potion on your salad that I whipped up with no recipe!" and his reply...while choking on his food still was "Potion!!! That's exactly what it is! not salad dressing!" lol.  So then I was secretly scared to try it after his reaction but took a bite...I was like "Oh my gosh you are such a baby, I think it tastes fine..." followed by a sudden, uncontrollable head pulling back and jerking slightly from side to side as I tried to eat it as my whipped up salad potion had quite the zing...or something like that!  I am not even quite sure how to describe it...but I was reminded that...no. I'm still not a real cook...I do need references from cookbooks and online recipes so I don't wind up causing myself or family members to start choking on their food.

Chalkboard Bakery Sign on Canvas

Faux Chalkboard Bakery Sign on Canvas

 

I originally saw this cool bakery sign wall decor on a blog header over at Junkin Junky about a year ago, and she has since changed the image on her blog header so I can't really show you.  A couple months later I was looking for it (this was before pinterest) and found the bakery sign over at the Curious Sofa, although it's not there anymore either, but luckily I saved it because I FINALLY did it!  

Here is the original from curious sofa 

                                                            

I started with a 12x24 inch gallery wrapped canvas that I got on sale really cheap years ago...before I even became a mom, which was at least 5 years ago as JJ's bday comes up next week!  I didn't have any black acrylic paint, so I used J's Black Tempura/Poster Paint but due to my painting classes from college, I still have a difficult time using any paint straight from the tube...even black, so I mixed the black with some of my burnt umber...don't know if it made any difference, but oh well...I painted the entire canvas black.

Then I put a piece of chalk in a bag and smashed it with a hammer.  I used a wide dry paint brush and brushed the chalk powder onto the black canvas to make it look like a chalkboard.  Who needs chalkboard paint when  you can use black poster paint and basic crayola chalk to make a faux chalkboard finish?

 

I inverted the original image from curious sofa and enlarged it to the size I wanted in word and had it print onto several pages.  Then did the ol scribble chalk on the back and trace the letters onto the canvas.  I did try practicing my freehand at first which wasn't terrible, but I just wanted it to be uniform and even and so I traced the lettering on. 

 When I started, I planned to paint the letters with white paint, but right before starting thought...um since I'm making it look like a chalkboard...why don't I just use chalk? duh...

 To keep the chalk for smudging and wiping off, I took it out to the garage and sprayed it with fixative. You can find that in the drawing section a store that carries art supplies.

 I made this chalkboard bakery sign to go next to the door to the deck because there are two empty areas of wall, on the opposite wall, I just threw up this pizza paddle we already had.

 There...better than having nothing up there on those walls....slowly getting the house less bare.

 I just had to take a pic from this angle because I love the light fixture and brick fireplace in the kitchen...

Best part of the new kitchen decor?  It was free!  I just used things that I've had on hand.

To see how to enlarge images to print on multiple pages click HERE

To see how to transfer images as I did with the type on this project, click HERE

 

FYI- an update from last nights post...NO POOPY DOOPY DISASTERS this morning!!! THANKS FB friends for your help!!!

I LIKE Green Eggs and Ham!

Green Eggs and Ham 

or in this case bacon

What you'll need

Eggs
Ham/bacon
Blue food coloring
Bowl
Fork
Frying pan
Non-stick spray/vegetable oil
Spatula

Depending on your child's capabilities, you can let them help a lot or a little but this is a fun one for them to make

Place a frying pan on the skillet over high heat, once it gets real hot, reduce to medium heat (I do this so the eggs don't stick to the stainless steel...we don't use non-stick frying pans, they are a no no but you can read more about that at end of post).

Let your child help you crack the eggs on the edge of counter or side of bowl and carefully break the eggs into the bowl.

Let them put a few drops of blue food coloring into the bowl with the eggs.  If you have the wilton food coloring in the little jars, dip the tip of your fork in the food coloring to get just a tiny amount.  Use your fork and stir the eggs up in the bowl, mixing in the food coloring.  (if kids are going to stir the eggs, use a bigger sized bowl so prevent them from spilling over the edge)

Lightly coat the frying pan with oil or cooking spray to prevent sticking.

Pour green eggs into skillet and cook, folding and chopping with the spatula to make scrambled eggs.

When green eggs are cooked, remove from skillet and serve warm.

As for the ham part, you can either take some deli ham and cut into small pieces and stir into the eggs before cooking or you can make a side a bacon like we did.

And DON'T FORGET to read them the book Green Eggs and Ham by Dr. Seuss

We got our 4.5 year old Green Eggs and Ham for Christmas and I'll never forget the first time I read it to her that night.  She had no idea what she was in for when it started, and as we got into the book, her eyes widened, filled with delight and she rose up higher and higher on her knees 'till she was no longer laying down but bouncing in her bed as the story went on.  We have to read the book at LEAST two times in a row, then we have to act it out 2 times, taking turns being Sam I Am and the guy who doesn't want the Green Eggs and Ham.  Dr. Seuss has just acquired a new fan...and today she requested Green Eggs and Ham for lunch...and of course I had to be Sam I Am when serving it to her...."You do not like them so you say. Try them! Try them! And you may. Try them and you may, I say."  

I know we are not the first to do this fun activity by any means, but it was our first time and it was fun!!!  I was also thinking after the fact, that you could make this healthier by using spinach puree to color the eggs, I'll have to try that next time and see if they still like Green Eggs and Ham!

 *We have thrown out most of our non-stick cookware.  It has been banned in other countries because it is toxic and carcinogenic. When Mary Anne bought a gerbal for one of her kids, the pet store warned them not to keep the cage near the kitchen when cooking because the fumes from non-stick cookware can kill the animal.  We stick to using stainless steel and cast iron for cooking. For more about that, read my Nutrition and Healthy Cooking posts.  

Gluten Free Double Chocolate Chip Muffins

Gluten Free Chocolate Chocolate Chip Muffins

Also Dairy Free

OK so maybe this isn’t the best recipe to be posting the first week of the new year when so many of use are trying to be healthier, but sometimes you need things like this to get through certain things….okay…yeah, we don’t NEED food to cope with things, but sometimes, if I can just eat something chocolate…I’m a much better person.  Anyways, the kids love ‘em too.  For some reason I got thinking about muffins and those jumbo chocolate chocolate chip muffins you can buy at Costco or other bakeries and I just really missed being able to have that.  So I pulled out the best muffin recipe I have ever used (including pre-gluten free days) and just made one change to it to make these delicious gluten free chocolate chocolate chip muffins or double chocolate chip muffins….however you want to say it!

Here is the gluten free muffin recipe, but to make them double chocolate, just like the ones from the store, you are going to subtract 1/3 cup flour and replace it with 1/3 cup cocoa powder.  Then add a cup of Ghirardelli semi-sweet or 60% cocoa chocolate chips (they are dairy free and I use coconut milk when making these).

Gluten Free Homemakers Basic Muffin Recipe

Preheat oven to 375 degrees

• 1 2/3 c. gluten-free flour mix
• 1/3 c cocoa powder
• 1 tsp. xanthan gum
• 1  Tb. baking powder
• 3/4 tsp. salt
• 1/4 – 1/2 c. sugar
• 1/2 c. oil
• 2 large eggs
• 1 tsp. vanilla or other flavoring
• 3/4 – 1 c. milk, juice, or water
• up to 1 c. chocolate chips

In a mixing bowl, combine the flour, cocoa, xanthan gum, baking powder, salt and sugar.  In a smaller bowl, or measuring cup, combine the oil, eggs, vanilla and milk.  Add that to the dry ingredients and whisk together until moistened.  Stir in chocolate chips.  Divide into lined muffin cups and I like to sometimes sprinkle a little sugar on top like the bakeries do.  Bake at 375 degrees for 20 – 25 minutes.  Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack.  Usually best served warm.

(note: I use Silvana Nardone's GF blend and leave out the xanthan gum when making this recipe since her blend already has the xanthan gum in it.  I just love her blend and all her recipes!  

I love this recipe because it is so versatile!  I've also used this gluten free muffin recipe to make

Gluten Free Chocolate Chip Muffins

Gluten Free Strawberry Muffins

Gluten Free Blueberry Lemon Muffins with Coconut Streusel

Gluten Free Coffee Cake with Maple Frosting

Leftover Turkey?

Have any Leftover Turkey from the holidays?  We got a free turkey from my husband's office that was like 25 pounds and between the two of us and 2 little ones (one who won't even touch it), and being that our turkey was pretty well cooked (if you saw my last post, we slacked on Christmas, took naps all afternoon and got a dry turkey).  Anyways, so what to do with those rather dry turkey leftovers?

Yesterday I made Turkey Tetrazinni for my husband.  I found some recipes on AllRecipes and ended up doing a mix of the Turkey Tetrazzini II and Chicken or Turkey Tetrazzini.


For my daughter and I, I needed something gluten free and dairy free (I doubt she would have eaten the tetrazinni even if it was gluten free anyways) so we made turkey noodle soup with gluten free animal noodles.  It's Super simple, just poured gluten free chicken broth in the pot, added some mixed frozen vegetables, a bunch of turkey chopped up small and lastly, the gluten free farm animal noodles.

These noodles are great by the way, it's not always easy to find good gluten free noodles that the kids will enjoy and these are good, made with vegetables, are fun and my daughter always is excited to have them.  My 20 month old on the other hand....I have YET to get a noodle in his mouth of any kind!  No matter how we try it, he is determined to never touch one....He is a picky eater visually AND he refuses to eat anything we give him...we have to put food we think he might eat somewhere in his line of sight, casually without actually giving it to him or saying anything about it and wait for him to notice it, then we can say "Oh you want this? you sure?' then we can give it to him without him freaking out and acting like we are trying to force it down his throat! lol!  (they say payback is a b!@#$...I was a super picky eater the same way growing up and drove my parents crazy).

Anyways, next on the menu that we can all eat will be Turkey and Rice Soup.  Other years I have made Turkey Enchiladas with a cream sauce.  Another option to use up small amounts of leftover turkey or taco meat is to make quesadillas.  I like to put a little oil in the frying pan then use corn tortillas, add shredded cheese, leftover meat and top with another corn tortilla, fry about 2 minutes on both sides, then place on a paper towel and serve with franks hot sauce.  

After the Turkey and Rice soup, if there is anything else left...too bad....we will be turkey-ed out and I have sliders and fries on the menu!!!

PS- Thanks everyone who voted for my embarrassing stories over at Wanna Be Balanced!  Crystal just told me I won the personal microderm system!!!! YAY I AM SOOO EXCITED! THANK YOU!!!  I'll be sure to let you all know how it works and if it helps!  I've recently started getting the worst acne of my life!  I didn't break out this much in high school! UGH!  Crystal, I really appreciate you doing this awesome contest/giveaway!  I love your blog it's always so fun, interesting, inspiring and educational!!! :)

Gluten Free Coffee Cake with Maple Frosting

Gluten Free Coffee Cake with Maple Frosting

So what do you get when you take the Gluten Free Homemakers Basic Muffin Recipe and combine it with Silvana's sticky cinnamon pancake recipe and put it in a 9x9 inch square cake pan?  A wonderful coffee cake that is almost identical to my favorite coffee cake I can't have anymore, the Krusteaz coffee cake mix from the box.

The kids and I had decided to make muffins and we normally use the gluten free homemaker's basic muffin recipe and make chocolate chip muffins but this day I was craving a Cinnabon or something like that.  On thanksgiving we had really enjoyed the gluten free sticky cinnamon swirl pancakes with maple frosting shared by Silvana Nardone... So... I decided to put those recipes together and we got this yummy scrumptious coffee cake!  So now I'm calling it....

Candace's Gluten Free Dairy Free Coffee Cake with Maple Frosting

2 cups gluten free flour (I use Silvana's Blend from her book, it already has the xanthan gum added)

if you are using a different gluten free baking mix just add 1 tsp xanthan gum

1 Tablespoon baking powder

3/4 tsp salt

1/2 cup sugar

1/2 cup oil

2 eggs

1 tsp vanilla

3/4 cups milk

8 tablespoons softened(1 stick) butter (I use best life or vegan buttery sticks to make it dairy free)

1 cup brown sugar

1 tablespoon cinnamon

Line a 9x9 in cake pan with parchment paper (or you can lightly spray with nonstick cooking spray) and preheat the oven to 375.

In a medium size bowl, combine the dry ingredients.  In a seperate bowk, mix the wet ingredients and then add to the flour mixture and stir til combined.

In a small mixing bowl, combine 8 tablespoons of butter softened to room temp, sugar and cinnamon and mix together. (if butter is out of fridge just nuke it for a several seconds to slightly soften but do not melt).

Pour half of your coffee cake batter into you cake pan and spread around.

Drop spoonfuls of the brown sugar mixture over the top and spread around, reserving some for the topping.

Plop the remaining cake batter over the cinnamon sugar and spread around.  Take a knife and swirl it through the entire thing a few times and the smooth out the batter so it is evenly distributed in the cake pan.  

Top with the remaining cinnamon sugar mixture.

Bake for 35-40 minutes until toothpick comes out clean.

For the Maple Frosting combine 1 cup confectioners' sugar, 3 tablespoons maple syrup and 1 tablespoon water and mix together.  Drizzle over the top of your coffee cake and you would never know you were eating something gluten and dairy free!

Chocolate Chip and Strawberry Muffins- Gluten Free Dairy Free

Chocolate Chip Muffins

Gluten Free Dairy Free

Strawberry Muffins

Gluten Free and Dairy Free

We are muffin lovers, that was one of the hardest parts about changing our diet to gluten free dairy free...no more muffins. Until we found the yummy Udi's muffins but they are pricey!  My daughter and I used to always bake muffins together, and we have been finally enjoying more muffin making together again.  We have been using the Basic Gluten Free Muffin Recipe by Gluten Free Homemaker that we used to concoct our amazing Blueberry Muffins with Coconut Topping.  We most recently used the basic recipe to make chocolate chip muffins (using ghiradelli mini chocolate chips they have no dairy) and  strawberry muffins by adding cut up strawberries to the batter.  We sprinkled sugar on top to make our muffins more like the ones from the bakery.  These are so good they do not last very long at all around here!

Basic Gluten-Free Muffin Recipe

Preheat oven to 375 degrees

• 2 c. gluten-free flour mix
• 1 tsp. xanthan gum
• 1  Tb. baking powder
• 3/4 tsp. salt
• 1/4 – 1/2 c. sugar
• 1/4 – 1/2 c. oil
• 2 large eggs
• 1 tsp. vanilla or other flavoring
• 3/4 – 1 c. milk, juice, or water
• up to 1 c. additions (see note)
• optional ingredients (see note)

In a mixing bowl, combine the dry ingredients.  In a smaller bowl, or measuring cup, combine the egg, flavoring,  and liquid.  Add that with the oil to the dry ingredients and whisk together until moistened.  Stir in additions.  Bake at 375 degrees for 20 – 25 minutes.  Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack.  Usually best served warm.

(note: I use Silvana Nardone's GF blend and leave out the xanthan gum when making this recipe since her blend already has the xanthan gum in it.  I just love her blend and all her recipes!