Monthly Archives: August 2011

The Only Spaghetti Sauce I’ll Eat

Pretty much everyone loves spaghetti, right? It doesn’t contain any controversial or offensive ingredients and, well, it’s pasta. This classic dish is a crowd-pleaser, one that most of us have grown up with. Our mothers made it for us, and our mother’s mothers made it for them. So, besides being delicious, spaghetti is comforting. But I’ve got to be honest.

I’m not a huge spaghetti fan.

It’s not that I don’t like it, it’s just that I’d choose a million other foods over it. I like cheesy or creamy sauces. I can even get behind blush sauces. But straight up marinara just doesn’t thrill me. However, there is one exception (there’s always an exception, isn’t there?): My Mother’s Spaghetti. I grew up on this stuff. And I’ve got to tell you something, I love it. It’s one of those old favorites that I never get sick of. Nowadays, I skip on my mother’s meatballs (man, were those good!), but I still enjoy a heaping helping of pasta and smooth, zesty marinara sauce. It’s sweet but not too sweet, and you can control all of the flavors. It can’t be beat.

So what’s so special about this sauce that actually makes me enjoy it? Well, it was passed down from my grandmother on my father’s side. I never got to meet her; she passed away before I was born. It’s really cool though to have a little piece of her with this recipe. I love that about cooking. It brings generations together.

This sauce is not over-complicated. It’s got just the right amount of every ingredient and a modest number of components. Using fresh herbs provides supreme flavor, and letting the sauce simmer low & slow intensifies that. Three different kinds of tomatoes provides the absolute perfect texture. I’ve never seen another sauce in my 18 years with such an ideal consistency. It’s thick and sturdy, but not too thick. It’s still smooth enough to perfectly coat every pasta noodle. The best part is that it’s simple enough to make so that you always get it right. Once you have this spaghetti sauce, you’ll never need any other.

Now, spaghetti sauce has a well-known partner in crime: the meatball. Don’t think that just because I’m a vegetarian, I’m going to leave him out. No, I understand that, for some of you, spaghetti just isn’t spaghetti without meatballs. Well, you folks are very lucky because my mom makes a mean meatball. Sure, it’s been years since I’ve had one, but I don’t forget something that good. They aren’t overpowering or overdone; they’re simple and absolutely perfect. Juicy with an ideal balance of flavors, these are the epitome of classic meatballs done right.

Vegetarians, whip up this sauce with some spaghetti and enjoy a hearty, comforting dinner beyond your most delicious expectations. Meat-eaters, make this easy, sublime spaghetti and top it with a couple perfect meatballs. Everyone’s happy.

 A few tips before you get cooking:

  1. Chop up your herbs, onion, and garlic before you start cooking so you don’t get behind or have a melt-down trying to multitask.
  2. There’s a lot of can-opening to do! Take care of it before you get going.
  3. You can adjust the sugar/seasoning to your tastes.
  4. Multigrain pasta adds so many health benefits to this dish, including protein for vegetarians. Plus, I love it’s heartiness.
  5. Note: You may need more herbs than listed. It’s to taste. So have a little extra you can toss in if you want more flavor.

The Best Spaghetti (and Meatballs)

Recipe by Carol-Ann & Bonnie Bierstine

Meatball Ingredients:

  • 1 lb. 85% lean burger meat
  • 1 envelope of onion soup mix
  • 1/4 cup seasoned breadcrumbs
  • 2/3 cup milk
  • 1/4 cup fresh grated parmesan
  • 2 tbsp. Heinz 57 Sauce
  • salt & pepper, to taste
  • 1 egg

Sauce Ingredients:

  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • One onion, chopped
  • 2 8oz. cans of tomato sauce
  • 1 6oz. can of tomato paste
  • 1 29oz. can of tomato puree
  • 1/2 cup brown sugar (or less, if you don’t like your sauce sweet)
  • 1 tbsp. fresh parsley, finely chopped
  • 1 tbsp. fresh oregano, finely chopped
  • 1 tbsp. fresh basil, finely chopped
  • 2 cloves garlic, finely chopped
  • kosher salt, to taste
  • optional: parmesan cheese, for topping

Directions:

  1. Preheat oven to 35o degrees.
  2. To make the meatballs: Put all ingredients in a large mixing bowl. Mix it together with your hands until everything is well incorporated.
  3. Shape into 1-inch balls. Place them 2 inches apart on a baking sheet lined with aluminum foil & sprayed with nonstick cooking spray.
  4. Bake for 20 minutes or until juices run clear. Turn off oven and set meatballs aside.
  5. To make the sauce: Melt butter and olive oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5-7 minutes.
  6. Add the tomato sauce, paste, and puree. Fill the tomato paste can with water. Add to sauce. Repeat once more.
  7. Add the parsley, oregano, basil, and salt. Stir until well-combined.
  8. Turn the heat down to low. Cover and let simmer for 30-45 minutes, stirring occasionally. Test the sauce along the way, adding more sugar/spices as needed.
  9. If using meatballs, add them. Re-cover and cook for at least another 30 minutes.
  10. When ready to serve, cook spaghetti according to box directions (make sure you salt the water!). Drain pasta. Serve a heaping portion of pasta with lots of delicious sauce and a couple meatballs for meat-eaters! Top with parmesan, if desired.

I know everyone probably has their go-to spaghetti recipe, but give this one a try. It won’t let you down. It’s so easy and SO GOOD. It’s a big bowl of comfort (and pasta, hello!).

Healthy Cookie: Zesty Black Bean Tacos (240 Calories!)

240 calories? This calls for a fiesta!

Living the low-cal life can be tough. There’s so much temptation out there! Tacos, for example. Those things clock in at hundreds and hundreds of calories. Plus, the existence of tacos is made even more cruel when you make the decision to become a vegetarian. I was never big on meat, even back in my omnivore days. Tacos were the exception. They were one of my favorite foods. Crunchy, cheesy, zesty…they’re basically a hand-held party. You ever been to a Taco Bell? ‘Nuff said.

After 3 taco-less years, I knew I needed them back in my life. I created the perfect vegetarian version using beans as the protein and incorporating all the proper flavors and fixings a taco requires. I even added some zesty potatoes to really bulk it up. These tacos, I have to say, were possibly better than any ground-beef tacos I’ve had (expect a recipe soon). However, there was still one problem with these tacos, and that was the amount of calories they were packing. They weren’t exactly guilt-free.

Naturally, I whipped up a guilt-free, meat-free way to enjoy tacos. If you’re a meat-eater, DON’T FREAK OUT. You will not miss the meat. And if you’re like my father who just needs to know there’s meat in a dish SOMEWHERE, then you can go half-ground beef, half-black beans. Make sure you use a low-fat ground beef. Or try ground turkey or crumbled turkey bacon. These tacos are flexible.

My black bean tacos are fiesta-worthy. It’s a dish that’s PACKED with flavor. They’re zesty, cheesy, and they clock in at around 240 calories. That’s too good to be true. But it IS true, my friends. They’re also super quick and easy to make, as well as customizable. You may not be able to eat whatever you want 24/7, but that doesn’t change the fact that sometimes, you just need a freakin’ taco. That’s what these babies are for. Eat & bask in the guilt-free glory.

A few tips before you get cooking:

  1. Like a little spice in your life? Add diced jalapenos to your tacos! You can actually buy black beans with diced jalapenos already in them. I bought them by accident and basically melted my face off because I am a huge baby when it comes to spiciness. But if you like heat, they’re totally for you.
  2. Add diced tomatoes, onions, or a dollop of fat-free sour cream. Make these tacos your way!
  3. If you can’t find the pitas I used, you can also use a 60 calorie (or less) whole wheat tortilla like the low-cal high fiber ones by La Tortilla.
  4. THESE ARE IDEAL FOR VEGETARIANS. They’re hearty, satisfying, and packing around 20 grams of protein!
  5. Using the pitas is GENIUS. It tastes like a soft tortilla, but there are no open ends, so you can keep all the good stuff inside without worry of it falling out the other end!
  6. Do you draining, rinsing, chopping, measuring, etc. beforehand.

Guilt-Free Zesty Black Bean Tacos

Recipe by Colleen Bierstine

Ingredients:

  • 1/2 cup black beans, drained & rinsed
  • 1/2 cup water
  • 2 tsp. taco seasoning
  • dash onion powder
  • kosher salt, to taste
  • 1 whole wheat pita for about 60 cal (like Joseph’s)
  • 2 tbsp. fat-free cheddar cheese
  • 2 tbsp. sliced black olives
  • shredded lettuce
  • optional: fat-free sour cream, diced tomatoes, diced onions, jalapenos

Directions:

  1. Bring a small skillet to medium heat. Spray with nonstick cooking spray.
  2. Add the beans. Stir in taco seasoning, adding water to loosen. You might not use all the water. It should form a sauce-like consistency. If it becomes too pasty for your liking, add more water.
  3. Add the onion powder and a generous amount of salt. Stir to combine.
  4. Meanwhile, slice pita in half. Spread open each “pocket.”
  5. When the beans are hot, remove from heat and turn off stove. Evenly distribute the beans into each pita pocket. Sprinkle a tablespoon of cheese into each.
  6. Heat in microwave for 15 sec. or until pita is hot and cheese is melted. Sprinkle in lettuce, olives, and any other toppings.
  7. Eat and Enjoy!

Now, go have a guilt-free Taco Night!

Obsessions: Josh Early’s Chocolates

If you’ve never been to The Lehigh Valley in Pennsylvania, then, chances are, you’ve never heard of Josh Early’s Candies. I wouldn’t expect you to have; The Lehigh Valley isn’t exactly NYC or Las Vegas. However, the LV does have one thing going for it, and that’s Josh Early’s.

A little fact about myself: I lived in the Lehigh Valley for 8 years. My holiday memories are graced with chocolates from Josh Early’s. On Easter, there would be a milk chocolate bunny. On Valentine’s day, a rose-shaped chocolate on a stem. Josh Early’s basically has every chocolate or candy you can imagine, and it is some of the best I’ve ever had.

When you walk into Josh Early’s, the first thing you notice is the warm, sweet scent of chocolate. Even though it’s been a while since I’ve stepped inside that place, I can still smell that luscious aroma. After the scent, the next thing you’ll notice is that you’ve died and gone to heaven. The place is huge and every square inch is covered in candy.

There’s something for everyone: plain chocolate, filled chocolates, nuts, chocolate-covered nuts, fruit candies, barks, toffee, pretzels, and so much more! It’s all heavenly, but I’m a chocolate girl at heart. They make real quality chocolate in small handmade batches with only the best ingredients. Josh Early’s puts care into their confections, and it shows.

Recently, I found myself craving Josh Early’s again. I knew I couldn’t possibly drive four hours to go there, but there was another option: Josh Early could bring the chocolates to me.

Yes, for those of you who have been drooling throughout this post, there is good news. You can order Josh Early chocolates online & have them shipped to your home. You can choose from pre-packaged gift boxes or even make your own assortment. “Make your own assortment” are four words of heaven to a chocolate lover like me. You’re telling me I can pick out WHATEVER CHOCOLATES I WANT and create my dream collection? Sign me up!

So, naturally, I asked for some for my birthday and carefully made the perfect selection. My wonderful, wonderful parents came through. The box or sweet indulgence arrived in all its glory just in time for my birthday. You can do this for your loved ones too. They will be THRILLED, trust me.

For my dream box, I chose:

  • 1/4 lb. of Milk Chocolate Cashew Patties
  • 1/4 lb. of Milk Chocolate Vanilla Butter Creams
  • 1/4 lb. of Milk Chocolate Caramel Marshmallows
  • 1/4 lb. of Milk Chocolate Chocolate Mousse Truffles

Yes, that’s a pound of chocolate, all for me! What’s really awesome is how customizable it is. You can choose dark, milk, or sometimes even white chocolate then pick how much of everything you want. It’s legitimately a dream come true. Josh Early’s ships the candies in a very safe package, complete with cold packs to keep the chocolate from melting. It’s times like these where I appreciate the advanced day and age with live in.

So how’s that chocolate, you ask?

The Caramel Cashew Patties

The Caramel Cashew Patties are packed with nuts and chewy caramel then enveloped in milk chocolate. I’m a big fan of chocolate & nuts. Cashews happen to be my favorite, making these sublime. The caramel is chewy and gooey, the chocolate is perfect, and the nuts are crunchy. What more could I ask for?

The Caramel Marshmallow Chocolates

The Caramel Marshmallow chocolates are delightful. They’ve got that great Josh Early caramel, a perfect coat of milk chocolate, and a cute little marshmallow awaiting you in the center of it all! Yum!

The Vanilla Butter Creams

The Vanilla Butter Cream cuties were nice and sweet. Rather appropriately, the smooth center had a flavor reminiscent of vanilla buttercream frosting. They’re cute and little, making it easy to pop way too many into my mouth in one sitting!

Chocolate Mousse Truffles

These Chocolate Mousse Truffles have a secret. They’re not just filled with mousse; there’s marshmallow fluff in there too! It’s a sweet little surprise when you bite in. When I get any kind of assorted or mixed chocolates, mousse is my absolute favorite filling. You can imagine I’m in love with these.

Everything I ordered was phenomenal. I would suggest any of it. However, I also encourage you to pick out the candies you love and make your dream box. The pricing is actually pretty reasonable, and well worth it if you ask me. You can get to work building your own custom confection collection right here!

What are you waiting for?

Josh Early wasn’t the only chocolate who made an appearance on my birthday. Check out the dreamy Chocolate Hypnotic Birthday Cake I celebrated with too!

Babci’s Zucchini Casserole

For all of you non-Polish folk, “Babci” means grandmother. My Babci is acutally my great-grandmother. But I’ve always called her Babci since that’s what my mother called her. It may not make much sense, but that’s how it’s always been.

Babci may have passed away when I was too young to remember her, but that hasn’t stopped her from being such a big part of my life. I feel like I know her so well. My family has told me many stories about her and, wow, what a woman she must’ve been.

She didn’t work outside the home, so she spent the majority of her time cooking things up in the kitchen. She was an excellent cook, living in a time where you didn’t measure or follow someone else’s recipe; you just cooked by feel. I still return to her fantastic rice pudding recipe every time a craving hits me. There’s nothing else like it.

I’m not a huge believer in the paranormal or anything like that, but sometimes I feel that there is a part of Babci alive in my own heart. I have all these attributes that make my parents say, “Where on Earth did you get that from?” I am creative and artsy. I love to cook. I’m obsessed with the holidays. Neither of my parents (or even my grandparents) possess traits like these. But you know who did? Babci.

It’s eerie how much we are alike. My mother tells me all the time how Babci would go all-out decorating her home for the holidays, especially Halloween (which is my favorite as well). I too am a holidayaholic. My home is festively decked out for every occasion thanks to me. I wish I could’ve known Babci during that time in her life. I wish our lives had overlapped more. I wish I could’ve soaked her in before she left this Earth.

If you’re wondering what this all has to do with zucchini casserole, well, I’m getting there. We have a collection of “recipes” left behind by my Babci, all of which are sublime. I say “recipes” because they’re not very formal. There are often measurements missing (sometimes whole ingredients) or vague instructions. I almost like it. It leaves it up to you to make it taste good so that they are always the best “whatever you’re making” (that rice pudding, for example). Zucchini Casserole, or, as it is originally know, Zucchini Hamburger Casserole, is a part of that recipe repertoire. Yes, you can make it with hamburger and I will show you how. That’s how it’s originally done. However, I left it out for a vegetarian version and it was so freakin delicious that you will never miss the meat.

My mom treated me to a story about how Babci would whip up gargantuan batches of Zucchini (Hamburger) Casserole so that she could share it with the family. She would call up my grandmother and her sisters, Babci’s daughters, and tell them to come pick up some casserole. It was always an exciting phone call. Everyone LOVED that stuff. They were more than willing to oblige and go pick it up.

So now, I am going to share this recipe with you. It’s very special and, as you can tell, has been in the family for a while. It’s so ridiculously easy that you will laugh when you eat it. You’ll laugh because it will be one of the best, most delicious things you have EVER put in your mouth, and it was so simple to make. It reminds you how complicated cooking has become. People didn’t complicate things in the olden days. They just made food taste good.

This is cheesy, hearty, and so wonderfully comforting. It has worked its way into my top favorite foods, which is no easy feat. Please make it. There’s bread, cheese, potatoes, zucchini, garlic, tomatoes sauce and more CHEESE. What more could you want? This casserole is perfection, period, end of story.

Thank you Babci.

A few tips before you get cooking:

  1. This is quick to put together, but requires an hour and a half of cooking time. Plan ahead!
  2. Make it with or without meat; it’s freakin delicious no matter what.
  3. Use a nice, sturdy bread.
  4. Like the others in Babci’s collection, this recipe had some holes. Never fear; I did my best to fill them for you.

Zucchini (Hamburger) Casserole

Ingredients:

  • 2 or 3 carrots (sliced thin)
  • 2 large yukon gold potatoes (sliced tin)
  • 1 onion (sliced thin)
  • 8 cups sliced zucchini (sliced thick)
  • 2 8 oz. cans tomato sauce
  • 5 slices of bread, cubed
  • 1/2 pound velveeta cheese, cubed
  • 3/4 cup of sharp cheddar cheese
  • oregano, to taste
  • parsley, to taste
  • kosher salt, to taste
  • 3 cloves of garlic, finely chopped
  • Optional: 1 pound ground beef

Vegetarian Directions:

  1. Cook carrots, potatoes, onions, and zucchini with tomato sauce in a large pot over medium heat. Immediately add the oregano, parsley, salt, and garlic. When the mixture starts to bubble, reduce to low heat. Cover and cook for 45 min.
  2. Preheat oven to 350 degrees.
  3. Turn off heat. Add velveeta to pot and stir until melted. Gently stir in bread.
  4. Pour mixture into a greased casserole dish and bake for 40 minutes. Remove from oven and sprinkle 1/2 cup to 3/4 cup of cheddar cheese on to (depending on how cheesy you like it). Return to oven for five minutes, or until cheese is melted and slightly browned and the casserole is hot and bubbling. You could also pop it under the broiler instead.
  5. Scoop a big hunk onto plate and serve!

    vegetarian-style!

Meat-Eater Directions:

  1. Brown the beef in a pot. Add the carrots, potatoes, onion, zucchini, tomato sauce, oregano, garlic, parsley, and salt. When the mixture begins to bubble, reduce to low heat. Cover and cook for 45 min.
  2. Follow steps 2-5 above in Vegetarian Directions!

meat-eater style! (also sans cheese)

A delicious, comforting, heavenly recipe passed down to the next generation. You’re always in our hearts (and stomachs), Babci!

Judgment Time: Chocolate Hypnotic Cake

Hypnotized yet?

This beauty and I share the same birthday: August 22. To commemorate my b-day, I ordered this gorgeous Chocolate Hypnotic Cake from The Dessert Booth in Clinton, NY. Beautiful, intensely chocolately, and absolutely delicious, I was hypnotized for sure.

Let’s start by talking about the presentation. The Chocolate Hypnotic Cake has a flawless dome shape with a shiny coat of ganache, chocolate cake crumbs sprinkled around the edges, and a white frosting spiral to top it all off. I imagine the cake’s name derives from this trippy snow-white swirl. If you stare at it too long, you really do feel a bit dizzy. Or is that just from the hunger? Continue reading →

Recipe Remix: Double Chocolate Twix Cookies

It’s no secret how delicious classic chocolate chip cookies are. And when I found my absolute favorite chocolate chip cookie recipe ever, I was thrilled to share it with you. I was just as thrilled to show you how to turn them into delicious ice cream sandwiches. Now, I’m ECSTATIC to show you how to make those cookies even more delicious.

We’re going to take sweet, caramel-filled Twix and stuff them inside of our heavenly thick and chewies. Everybody loves Twix. They’re crunchy, chocolately, and filled with ooey gooey caramel. When you infuse them into these cookies, you wind up with magic. It actually becomes a meta-cookie, considering the Twix are filled with a shortbread-like cookie and you’re stuffing them into another cookie. Don’t think about it too much. Meta-foods can really mess with your head.

It’s funny; when I first ate the Thick & Chewy Chocolate Chip Cookies, I thought they couldn’t be better. They’re super thick, soft in the center, and JAM PACKED with chocolate (milk chocolate chunks AND semi-sweet chips). However, when I tried them again, this time with Twix added to the mix, I was quickly proven wrong. These babies are even better than the original.

If you’re wondering why, well, it’s quite simple. You take that already perfect chewy and thick cookie and add a sweet candy element to it. The shortbread part of the Twix gives a satisfying crunch amongst the cookie’s sea of chewiness. Then, the caramel oozes into the entire cookie, adding a sweet gooey surprise while its flavor melts into the chocolate. There’s so much chocolate going on here; there are milk chocolate chunks, semi-sweet chips, and there’s chocolate in the Twix. I guess you could then argue that these are Triple Chocolate Twix Cookies, but that’s over-complicating things. The only thing that matters is that these cookies are absolutely delicious.

They’re heaven.

A few tips before you get cooking:

  1. Check out the tips I offered for the original Thick & Chewy Chocolate Chip Cookies.
  2. I mentioned this in the old cookie post, but in case you don’t take my advice offered in tip #1, melt your butter long before you get started. It’s gotta cool.
  3. Use parchment paper for easy cookie removal and quick clean-up.
  4. You could really use any candy you want (Reese’s for example), but I love the texture provided by the Twix’s cookie interior and the gooey sweetness given by the caramel.
  5. This time around, my cookies weren’t quite as thick as the original Thick & Chewy Chocolate Chip Cookies. However, they were still GIANT in size and thicker than your average homemade cookie. I think it was either because I doubled the recipe, which can mess with the science of things, or because they’re are so many add-ins to these cookies. Regardless, it was not a problem. They were huge and delicious (and I doubt you’re planning on doubling the recipe).
  6. Never fear, cookie bakers, I included the dough-forming images from the original cookie recipe in this post as well! And, for those of you who made the original recipe, you’re going to feel like a pro!

Thick and Chewy Chocolate Chip Cookies

Makes about 18 large cookies.

  • 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
  • 1 cup packed (7 ounces) dark brown sugar
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1 large egg plus 1 egg yolk (see note & directions above in tip #8)
  • 2 teaspoons vanilla extract
  • 1 pack of fun-sized Twix bars (comes with 8 mini Twix), chopped into chunks
  • 1 4.4 oz. milk chocolate bar, chopped into chunks
  • 1/2 cup additional semi-sweet chocolate chips

Continue reading →

Judgement Time: Chesterfield’s Restaurant

For my birthday dinner on Monday, my family and I decided to check out Chesterfield’s in Utica, NY. They offer a decent-sized menu, which you can view here, with mostly Italian options (although I wouldn’t classify this as an Italian restaurant). The pasta dishes were what intrigued me in the first place. There seemed to be some tasty vegetarian options.

Atmosphere & Location: Chesterfield’s location in downtown Utica on a rather seedy street is far from welcoming. It’s more of a turn-off. The restaurant was dark-lit, which I personally don’t like, but some people may like that kind of “mood lighting.” I did, however, enjoy the decor. It was simple and modern. The restaurant was broken up into different rooms, which is nice if you’re like me and don’t love huge crowds of people. The separation of the restaurant allowed for a more intimate feel and I didn’t have to worry about people staring at me all night. Atmosphere Rating: 3 stars out of 5.

Service: Our waitress was very nice and accommodating. My only complaint was the wait. It took a little bit longer to receive our appetizers than I would have liked which wouldn’t have been a huge deal had the rest of our meal come at a reasonable time. It took much too long to receive our entrees, especially since the restaurant was dead that night. There was no excuse for it and it was very frustrating. We were hungry! Service Rating: 2.5 stars out of 5.

Food: For appetizers, we ordered the “Famous” Bean Dip and the Chesterfield Mozzarella. Also included with the meal was a complimentary loaf of bread (with marinara sauce for dipping) and salad. For my entree, I ordered the Homemade Hats Baked with Alfredo Sauce. Continue reading →

Fettuccine Alfredo

Some dishes are classics. You’ve had them a million times, a million different ways, and you probably have your preferred version. They’re the kind of foods you don’t mess with. You stick to what’s good because, after all, you shouldn’t fix what isn’t broken, right?

What you can do, however, is perfect something. And that’s exactly what I’ve been trying to do with my Alfredo sauce for years. Fettuccine Alfredo is one of the first dishes I ever made and it is still a go-to favorite. I learned a basic recipe from my mother that I’ve tweaked over time. She used to make Fettuccine Alfredo all the time when I was younger. It was heaven to me. I would request it on my birthday and, sometimes, she’d serve it with chicken, bacon, or broccoli. To this day, it is still one of my absolute favorite foods. Every time I pop into an Olive Garden, I’ve got to have it (no matter how many times I tell myself I’m going to try something new).

Fettuccine Alfredo is definitely a special treat. It’s so indulgent and decadent with a simple perfection that sets it apart from your average pasta dish. Although the recipe is quite basic, it does call for a tricky balancing act when creating the sauce. You need the perfect amount of cheese to achieve just the right thickness and flavor. I’ve had many failed Fettuccine Alfredo attempts. I make it too thick, the sauce separates when I add the pasta, or it’s thin and runny. I think I’ve finally achieved my ideal Alfredo sauce. And I’m sorry, Olive Garden, but your version takes 2nd place to mine. Maybe I could teach you a thing or two? Continue reading →

How-to: Cupcake Nails!

In honor of my 18th birthday today, I figured Cupcake Nails would be quite appropriate. I’ve got a step-by-step breakdown so you can do them too! They’re sweet, adorable, and not as hard to do as you might think. For the perfect celebration nails (or for a cupcake lover), give these a go! Continue reading →

Roasted & Toasted Taters

Potatoes are awesome. There’s no other veggies/starch like ‘em. They’re the only veggie that don’t really taste like veggies. After all, most kids don’t refuse to eat their potatoes. String beans maybe, but not potatoes. Everybody loves them.

I have a faint recollection of sitting in my high chair as a child and being forced to remain in the kitchen until I finished my green beans. As soon as my mother walked away, I proceeded to spoon the beans onto the floor. I have no idea why, other than the fact that I just didn’t want to eat them. Potatoes though, they never gave me that issue. In fact, you could say I’ve always been potato-obsessed.

You’ve heard of chocoholics, I’m sure, or maybe peanut butter lovers or junk food junkies. But there is another breed of foodaholic, and that is the potataholic. I know there are others out there like me. We don’t just love potatoes; we LOVE potatoes. And we’ll take them served up any way: baked, twice-baked, grilled, mashed, roasted, oven-fried, deep-fried (french fries are potato ecstasy), whatever! It’s all amazing.

As a kid, my potato addiction was a legitimate problem, especially when it came to french fries. I’d eat potatoes every chance I got. I could inhale half a bag of sour cream and onion potato chips after school or make a meal out of potatoes alone. When we ordered pizza, I’d order cheese fries instead. It got to the point where my father said I could only have french fries once a week (you can imagine I was a little pudgy back in those days).

The good news is, I’ve long since gotten all that under control. But I still LOVE potatoes (and french fries). And I love to indulge in them from time to time. They make the perfect side dish. And the potato recipe I’m about to share with you is no exception.

Roasted & Toasted Taters are an easy and awesome way to serve up potatoes. Chop up some ‘tatoes, season them up just right, and roast until golden brown. They reach a point of crispy, toasted perfection where they’re still soft and tender on the inside. It’s just as good as deep-fying them and they don’t dry out like potatoes sometimes can when baked. They’re delicious on their own, but also fantastic if you’re a ketchup kind of person. Zesty and flavorful, they’ll make a great addition to any meal, any time of the year!

A few tips before you get cooking:

  1. If you aren’t a fan of any of these seasoning, you can switch them out for something else.
  2. In fact, you can switch this recipe up anytime, making your own mix of flavors!
  3. Easily double this recipe to feed a bigger crowd!
  4. Serve with burgers, tomato soup, meatloaf, salad, fried chicken, or whatever you please! You can even make them for breakfast to act as hashbrown potatoes and serve ‘em alongside The Classic Egg in Bread.
  5. You could use any kind of potatoes, but I love Yukon Golds. They’re soft and buttery.
  6. If you like having the skin on your potatoes, then save yourself some effort and don’t peel them.
  7. Use the good grated parm from your grocery store’s specialty cheese section, not that processed, sorry-excuse-for-cheese in the green shakeable canister. It really makes a difference flavor-wise.
  8. Chop up your taters before you get going!

Roasted & Toasted Taters

recipe adapted from Taste of Home

Ingredients:

  • 7 medium Yukon Gold potatoes, peeled and cubed
  • 2-3 Tbsp. freshly grated Parmesan cheese
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • dash red pepper flakes
  • 3 Tbsp. olive oil

Directions:

  1. Preheat the oven to 375 degrees.
  2. Place potatoes in a large resealable bag. Combine the parmesan cheese and seasonings. Pour into bag and shake until potatoes are evenly coated.
  3. Pour olive oil into a baking pan. Tilt pan until evenly coated with oil. Add the seasoned potatoes to pan. Bake uncovered for 40-50 minutes or until golden brown and tender. Yield: 6-8 servings.

Yep. It’s really that simple. Potataholics, you will love these. The potato is the star, amped up with some serious flavor, but not overwhelmed. For a ridiculously tasty and easy side dish, make sure to try these Roasted & Toasted Taters!