Kale Chips

Sometimes being a couch potato and eating potato chips might make sense
especially on a day that was really stressful and you just might not care.

But then- there are other days when you can take something super healthy and
make it similar to a not as healthy snack food simply by baking something.

I've  been seeing Kale chips on Pinterest, on other food blogs and after recently seeing
them at a grocery store for $6.99 for a little clear container of it...
I had to just try making it myself.

I bought one bunch of Kale from H-mart the local Korean/Asian supermarket.
All food stores will carry Kale.

I washed it and because the leafy vegetable is thicker and tougher than lettuce- If you give it a 

quick shake in the sink... not too much water gets absorbed into it's super healthy leaves.

Simply trim the really thick stems off with a paring knife or clean kitchen scissors.

Once you've trimmed all the stems, you can trim the leaf itself into maybe 3-4 pieces per large leaf.
Once all the leaves are cut into pieces (don't cut them too small- they shrink!)
--you want to rub olive oil all over them. (I always have those clear disposable gloves on hand)

Once they are super shiny from their olive oil polish, sprinkle some salt, pepper and garlic powder.

Bake it in the oven on 350 for about 20-30 minutes or basically until they are dry chips.
When you grab one with your tongs.... you want them to be stiff like chips.

That's pretty much it, kale is super healthy and baking them is a tasty way to enjoy them!

Eat them as a snack while watching tv, catching up on a good book or put them into
a ziplock bag and snack on them at work it you are able to!

Nacho Night condiments

Nacho night condiments.

There always seems to be smiles when Nachos are around.

I wanted to make nacho night a little more colorful, so what better way than

to use beautiful, natural colored bell peppers for little bowls.

I started by making a tomato salsa and some guacamole.

The guacamole consists of....

2 ripe (black-ish skin--- soft to the feel) avocados

red onion (diced very fine) maybe 5-6 rows of thin slivers

a sprinkle of paprika, salt, black pepper & red pepper powder-optional (about a teaspoon each)

Really healthy and it tastes really good too!  

The tomato salsa consists of... 

2 medium sized- ripe, diced tomatoes

a handful of chopped cilantro

diced red onion (not too much- about the same as the guacamole-5-6 rows of slivers)

the juice of one whole lime

Once I make the tomato salsa- I put it into a little strainer to get SOME of the liquid out.

Just a little of it.  In the meantime, I lay some corn tortilla chips in an oven safe dish-

(the flatter the better). I then add some already grated cheese (cheddar in the picture)

and then add another layer of chips and then top it with more cheese.

The ground beef is 50/50 meaning- if I have ground beef around, I fry a little and 

add some but often I don't.

If you want to add ground beef- a simple sprinkle of salt, black pepper and garlic powder

is all the it needs. Add the seasonings after you have fried the beef- giving it a good toss

or mix with a spoon/ladle so the beef is seasoned well!

(Already cooked ground beef in between layers of chips and shredded cheddar cheese)
It's all ready to go into the oven on about 300 degrees. It needs to stay in the oven
for about 15 minutes or.... until the cheese evenly melts.

I wanted to use 3 peppers- one for the guacamole, one for the salsa and one for sour cream.

After rinsing the peppers, cut the top of the pepper like this and take out the seeds.
You can then use a small paring knife to make little zigzag type cuts.
(The cuts are on an angle rather than straight cuts)

I did that to all of them and ta-da! ...... 3 little bowls for the Nacho condiments.
The only thing I would change is get slightly bigger peppers next time.
If you end up getting a pepper who doesn't want to sit flat... just give a small little cut
on the bottom of the pepper to basically make the bottom of the pepper stable.

The tomato salsa...

The guacamole in another...

And some sour cream in the last one.

Fried Apples

As the Fall is starting to peek around the corner...
2 things that I always associate with the Autumn season is anything apple or pumpkin.

The other day, a friend of mine asked me if I could share my recipe of fried apples.
She was on her-- end of the summer vacation...
and strangely, she was craving fried apples. Go figure!

This recipe is SO simple that I wouldn't even call it a recipe.
All you need an apple or 2, a slab if butter and cinnamon is optional!

Take your favorite kind of apple, red delicious, granny smith, gala, fuji, etc...
whatever kind you want!
Peel the skin and cut the apples into slices. Anyway you want- really.

Add about a tablespoon or 2 or 3 of butter into a frying pan and as the butter starts to melt,
add the slices of apples until they are cooked. (slightly softened) add a little sprinkle of cinnamon
and give the apples one last toss in your pan. Plate and eat plain. I guess you could add some
vanilla ice cream but just eating them plain is also JUST. AS. GOOD!

It can't get much easier than that! You can enjoy this snack in 15 minutes tops!

Mini Cream Cheese Cupcakes

I was preparing game night for the Hispanic Ministry's ESL class where I volunteer
every Tuesday night year round.  The other teacher and I usually take turns bringing
bags of chocolates because our students love, I mean LOVE chocolate.
But who doesn't right?

So, to wrap up our summer lessons, we had game night for August and I decided
to make mini cupcakes with cream cheese frosting and to make it a little more
special I decided to add some fresh strawberries and blueberries on top.

I usually use Pillsbury Cake Mix. For these mini cupcakes...
I used french vanilla. I conveniently use the already made cake mix especially
because I've heard the Cake Boss say he uses already made cake mixes from time to time.

I frosted about 30 mini cupcakes. I added fresh blueberries and strawberries on top because
being the end of the summer it was fitting. The flavor of the frosting being cream cheese
gave it a strawberry cheese cake type of taste which was quite yummy!
It was hard to eat just one, or two, or three.

They were cute mainly because anything mini is often cute. These were so easy to make as well!
I used only one cake mix. The cake mix and frosting was both sugar-free. I guess that's why
I tend to use Pillsbury because they have a sugar-free line!

Wrap-----Burger-----Sandwich?

Hungry Girl was launched in 2004 by Lisa Lillien.
She is just a girl who was hungry and wanted to entertain and inform other
hungry people with free daily emails about food.

She's not a nutritionist or chef but she considers herself a "foodologist"
mainly because she is obsessed with food.
She branded herself as "Hungry Girl" and has products, columns for Weight Watchers
and has been on Rachel Ray, Extra, and Redbook. She is now on Food Network as well.

Lisa is a media executive who has held positions on Nickelodeon and Warner Bros.
So, although branding yourself is an awesome accomplishment...
"you always often have to know someone" to be able to get yourself out there.

Do you ever throw bread out because you couldn't finish the whole loaf and it got
moldy or just didn't make it for one reason or another?
Do you ever get tired of buying hot dog buns, hamburger buns & sandwich loaf bread.

I've found that these Hungry Girl  flat breads work really well for almost everything.
Burgers, hot dogs, a deli meat sandwich, grilled cheese, a mini pizza... you name it.
It's like an all in one.

I got some condiments ready while the burgers were grilling up.
Diced and fried in the pan onions, lettuce, bacon and provolone cheese this time around.
I didn't have any tomatoes on hand but I usually throw a slice or 2 of tomatoes in there also!

The flat bread comes in this "8" shape so it's very easy to just fold over.
This burger has Kraft's BBQ smothered all over it.

On nights when you get home late or not... it's a quick way to make dinner!
Add your favorites and make it your own specialty!
Have fun with it using the condiments you enjoy most!

Registration for Cooking Classes!

As summer is officially winding down and Fall is upon us... (YAY!)
I am teaching 2 Saturday cooking classes.

Both classes will be one day Saturday classes.
It will be held at the Creutzburg Center through
Main Line School Night in Radnor, PA.

The first one will be held on Saturday September 29th from 1-3pm.
It's called "A Rainbow of Apps & Snacks"
It will be quick and easy to make appetizers that are truly and naturally colorful
in a rainbow of colors.
Here are just 2 as a sample!

The 2nd class for the Fall is "Dumplings, Dumplings & more Dumplings"
and that is what the class literally is...
Dumpling GALORE.  The last dumplings class we covered 8 out of 12
different types of dumplings. This time it will be a few less
but lots and lots of new creations and ways of folding dumplings!
The Dumplings class will be on Saturday October 20th. 1-3pm

Both classes, you will learn the how to...
followed by-- you making it yourself in class together
and then of course the best part...
the EATING of it!!!!

If you live in the area and want to have some fun with food
on a crisp Fall Saturday afternoon sign up and join me!

Corn on the "COB" cupcakes

Last summer, I ended the summer mentally with Watermelon Pie. This summer

I think I will mentally wrap up the summer (especially since I wore long jeans this week-

--- getting chilly) with Corn on the Cob Cupcakes.

Does it look like corn on the cob? It's kind of cute huh?

Making food in a way that isn't the "normal" way makes me strangely giddy. 

Making food for me is a way of how I de-stress after a long day.

Start with baking some vanilla cupcakes. I made these with Pillsbury French Vanilla Cake Mix.
After hearing "Cake Boss" say that he has been known to use cake mixes...
I just conveniently use the Pillsbury or Betty Crocker cake mixes.

Once your cupcakes are done, let them cool on a cooling rack or a cutting board.
While the cupcakes are cooling down a little bit, add a few drops
of yellow food coloring to your vanilla icing.

Ice your cupcakes and then line up some "Jelly Belly" jelly beans to make it look
like corn kernels. I used pop corn flavor with a few lemon (yellow) and coconut (white)
jelly beans. I also used the yellow Starbursts candy to represent butter. Haha!
Lastly I cut a bamboo skewer in half and put them in the 2 end cupcakes just to represent
them being skewered like actual corn on the cob!