My favorite snack!

March 9, 2010

I must share my favorite snack… I have been eating this several times a week for a few years and it never occurred to me that other people don’t know about it… because it is SO simple! and good for you… and delish! especially if you have a salty tooth like me!

Mexican Cucumbers

Peel and slice a cucumber into thin slices.

Place slices in a bowl and sprinkle salt and chili powder over the slices.

Squeeze the juice of a lime over the seasoned slices and get a fork! or use your fingers… I won’t tell anyone!


Who doesn’t love potatoes?!  They might be the worlds most delicious food after garlic bread (just sayin’)… Well I can find a different way to cook them up for everyday of the week! One of my favorites is scalloped potatoes…  The goodness of it all cannot be described in words, you must taste it to know!  Unfortunately they take a wee bit long to cook so people shy away, but trust me they will make any brunch or dinner extra delish.  I generally use one large potato for this recipe which would serve about 3 people so adjust accordingly.

Scalloped Potatoes

1 large potato

1 cup milk ( I use light soy… makes no diff)

fresh thyme springs

dried dill weed

cheese of your choice ( I used parmesan)

salt and pepper

1 tps ground mustard

couple of dashes worcestershire sauce

1 TBS flour

1 TBS butter

Preheat oven to 350 degrees

-Grease small casserole dish with cooking spray

-Slice potato into thin rounds (no thicker than 1/4 inch)

-Layer bottom of dish with potatoes overlapping them

-Season layer with dill, salt, pepper, thyme leaves and cheese, repeating this layering until out of potatoes.

-Melt butter in a saucepan, whisk in flour and stir for about 45 seconds until it is a pasty consistency (this is a roux and a very important skill to master, might be my calling in life!)  Stir in milk and add ground mustard, worcestershire, cream cheese and salt. Stir until it thickens.

-Pour milk mixture over potatoes until they are mostly covered, sprinkle with a little cheese and pop in the oven.

Bake for 1 hour and let sit for 5 minutes before serving.

Viola! Yum yum yum in your tum tum tum! I swear it is worth it… it may seem like a pain but really the only hard part is waiting an hour for it to cook! Enjoy!

Oven Fried Okra

March 2, 2010

Sorry no pics on this one! Fried okra is one of my absolute favorite sides. I love love love it, but realize that yes… it is fried… and yes the fried outweighs the good. So anyway, on my constant search to make my favorite tastes figure friendly, I came up with this oven fried version of a classic. I have tried this many ways and believe me if you want the perfect crunch follow this recipe.

Oven Fried Okra
Fresh Okra ( as much as you want)
1 beaten egg
1 cup corn meal
1 tsp season salt
1 tsp garlic powder
pinch table salt
dash cayene

-Preheat oven to 425
-Cut okra into bite size pieces and place in a bowl.
– in a bag combine cornmeal, garlic powder, salts and cayenne
-Sprinkle flour over okra and toss to coat.
-Dump okra into beaten egg and remove immediately
-Move okra to bag with cormeal mixture and shake it up (shake and bake style!)
– place the pieces on a greased cooking sheet and spray with cooking spray
-bake for 10 min (shaking pan after 6 to turn)

Viola! You have a tasty treat! I like to dip mine in ketchup… yumm!

I will be back soon with DELICIOUS pizza recipe!