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How To Make Perfect Home Fries

Written on July 19, 2013 by Wannabe Chef in Side Dish

Well cooked home fries are one of my favorite foods. I always look for them on a menu when I’m out to eat(clearly I only choose very classy places that would serve home fries at 6pm); they beat plain old french fries any day.

Years of cooking these spuds have taught me that home fries are all about two things: Seasoning and cooking time. Salt, herbs, and onions all make for a really taste treat once the flavors are absorbed into the home fries. You also can’t rush perfection. The best way to get a golden, crispy outside and a soft starchy inside is to cook these low and slow, giving each side a chance to sizzle on the bottom of the pan.

You’ll definitely want to double or even triple the recipe if you’re cooking for a crowd because these’ll fly off the plate. Season them to taste as always; you can add any number of herbs and spices to make them spicy, garlicky, or even slightly sweet.

How To Make Perfect Home Fries

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

2 par-cooked medium Russet potatoes*
2 Tablespoons chopped onion
3 Tablespoons olive oil, divided
1/2 teaspoon salt
Couple sprigs of rosemary
1/4 teaspoon pepper

*I usually bake mine for 40 minutes, let them cool, and then keep them in the refrigerator to have on hand whenever I want to make these. You can also par-cook them in the microwave or by boiling them as long as they’re firm enough to slice when done.

Method:

Heat 1 Tablespoon of oil in a frying pan. Add in the onions and sauté them until they become translucent.
Dice the potatoes into small bites, about 1/2-inch squares. Leave the skins on for a rustic look and texture.
Add the potatoes into the pan with the onions along with the remaining 2 Tablespoons of oil and salt.
Cook on medium heat, tossing the pan every couple of minutes to flip the potatoes. Cook for 10-15 minutes until most of the sides look browned and crispy and the oil has been soaked up.
Finish by seasoning with pepper.
Serve hot.

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Reese’s Lover’s Bark

Written on July 16, 2013 by Wannabe Chef in Dessert

Reese’s Lover’s Bark Whole

This is it.

If I stopped blogging tomorrow and this was the last recipe I ever posted, I’d be more than happy with that.

It’s no secret I’m a Reese’s lover. This bark was bound to happen. And it’s one of my favorites—Scratch that. It is my favorite.

The sweet Reese’s pieces, dark chocolate, and smooth peanut butter cups go perfectly with a little crunch from the Reese’s puffs. You’d be hard-pressed to be disappointed with a bite of this bark.

You can use regular-sized Reese’s cups, Reese’s fun-sized candies, or even Reese’s miniatures for the peanut butter cups—whichever you have on hand.

Reese’s is in no way affiliated with this blog post; I’m just a lover.

Reese’s Lover’s Bark

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 16-20 servings):

12oz milk or dark chocolate chips
1/2 cup Reese’s Pieces
1/2 cup chopped Reese’s cups
1/2 cup Reese’s Puffs

Method:

In a microwave safe bowl, melt the chocolate chips until they are smooth and liquid.
Spread the chocolate out into a thin layer on a non-stick surface such as wax paper.
One at a time or all together, sprinkle the Reese’s toppings evenly over the melted chocolate.
Gently press the toppings into the chocolate to make sure as many as possible stick into the bark.
Refrigerate for 20-30 minutes until the chocolate is cold and set.
Break the bark into pieces with a knife or your hands while still cold. Keep refrigerated until ready to eat.

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Easy Broccoli Frittata

Written on July 12, 2013 by Wannabe Chef in Breakfast, Entree

On an average day I eat more eggs than anybody I know. I wish they were always this intricately flavored and delicious but more often than not they’re just scrambled. But once in a while—once in a while it’s refreshing to put time and thought into the simple egg and make something with a little more wow-factor for yourself or others.

The broccoli and herbs help to flavor the eggs and give a bit of texture, since frittatas don’t have a crust like quiches to give them a little crunch. This recipe is called easy because you can put it in the oven and forget about it until dinner. You can also make it at night and have it reheated the next morning for breakfast. It’s just easy and easy to love.

I didn’t add any cheese to mine but it would definitely boost the flavor. If you’re thinking about it, I’d recommend 4oz of a sharp cheddar grated finely and added into the batter before baking. Otherwise if you’re making this for a crowd you can leave the cheese out and have some freshly grated cheese to serve on the side.

Easy Broccoli Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4-6 servings):

1 dozen eggs
1 1/2 cups steamed broccoli
1/4 cup + 1 Tablespoon milk(eyeball it)
1 Tablespoon herb mix(use whichever’s your favorite)
1/2 teaspoon onion powder
1/2 teaspoon salt(reduce if using cheese)
1/4 teaspoon garlic powder(optional)
4oz sharp cheddar(optional)
Butter for greasing

Method:

Preheat your oven to 350 degrees.
Crack all of the eggs into a large bowl making sure not to get any shells into the batter.
Add in the milk, herbs, seasonings and cheese if using and whisk until the eggs are a pale yellow.
Grease an 8-inch baking pan on the bottom and around the sides.
Pour the egg batter into the baking pan.
Add the steamed broccoli evenly around the pan and gently press it into the batter with a fork to cover the tops of the florets.
Bake for 40-50 minutes until the sides turn golden brown and the center is firm. Remove from the oven and let stand at room temperature for about 10 minutes to cool before serving.

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Easy Reese’s Fudge

Written on July 9, 2013 by Wannabe Chef in Dessert

On a trip to New York a couple weeks ago, I had an hour to kill in Times Square. It’s probably no surprise I made a beeline for the M&M store and then quickly followed over to the Hershey’s store. Anywhere that sells that much chocolate should be a tourist destination in itself.

I still had chocolate on the brain after getting home from that trip and had to make this fudge. Surprisingly I hadn’t made microwave fudge in about a year so this was long overdue. Adding a little bit of Reese’s peanut butter cups was the perfect touch to these; if anything deserves a pairing with chocolate it’s peanut butter.

I used dark chocolate chips which made the fudge a little less sweet but gave a good contrast to the peanut butter cups. Instead of the fun-sized Reese’s cups you could use full-sized ones cut into more pieces or the new unwrapped miniatures.

Easy Reese’s Fudge

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes about 20 servings):

1 10oz bag chocolate chips
1 4oz stick unsalted butter
1/2 cup powdered sugar
1/4 cup milk
10 fun-sized Reese’s, chopped into fourths

Method:

Melt together the chocolate chips and butter in a bowl.
In a separate bowl, mix together the milk and powdered sugar until the sugar dissolves.
Mix the milk in with the melted chocolate and butter and beat until smooth.
Pour the hot fudge into a greased 8-inch loaf pan. You can add wax paper as a liner to make the removal and clean up easier.
Sprinkle the chopped up Reese’s on top of the fudge and press it in gently with your hand.
Refrigerate the fudge until it hardens, about 2 hours.
With a sharp knife, slice the fudge into 1-inch squares. Keep it in the refrigerator when not enjoying.

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Lunch Box Trail Mix

Written on July 7, 2013 by Wannabe Chef in Snack

I’m a conservative when it comes to trail mix politics. I won’t go near one at the store if it has dried pineapples or brazil nuts; I would say that even pumpkin seeds are pushing it for me. The best trail mix is the simple kind you grew up with.

This is a classic mix with a few different nuts, chocolate M&Ms and of course lots of peanuts. My 5-year old self would probably pick out the chocolate first and leave the raisins behind but I’ve come to appreciate them more and more.

Pay attention to whether the nuts you use are salted or unsalted. I’d recommend only using salted peanuts and unsalted cashews and almonds for the best flavor. Roasted nuts are more traditional but use whichever you think have the best flavor.

Lunch Box Trail Mix

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 5 cups or 20 servings):

1 1/2 cups roasted salted peanuts
1 1/2 cups whole almonds
1 cup whole cashews
1 cup M&Ms
1 cup Raisins

Method:

Combine all of the ingredients in a large bowl and mix well.
Store in an airtight container and keep in a cool place when not eating.

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Low-Fat Cinnamon Brown Sugar Granola

Written on July 4, 2013 by Wannabe Chef in Breakfast

Brown sugar is an ingredient I don’t use enough. When I find it in the pantry, I could eat it by the spoonful. It reminds me of cinnamon rolls and apple crumbles, and so does this simple granola recipe.

I usually like to add some sort of healthy fat like almonds or peanut butter to my granola but wanted to try something different. There’s only 2 Tablespoons of oil in the entire batch and no nuts. If you’re looking for a leaner breakfast, this will definitely fit the bill.

You can add more spices to suit your favorite flavors. Swapping in pumpkin pie spice or adding your own nutmeg and allspice will give it a slightly nuttier flavor. Make sure to use gluten-free oats if dealing with a gluten allergy.

Low-Fat Cinnamon Brown Sugar Granola

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

2 1/2 cups rolled oats
1/2 cup light brown sugar
2 Tablespoons vegetable oil
3 Tablespoons water
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the oats, sugar, oil, water, cinnamon, and salt until the sugar dissolves and the ingredients are evenly mixed.
Pour the oats out onto a non-stick baking surface and spread them out into a thin layer.
Bake for 30 minutes or until the oats are crisp and turn golden.
Remove from the oven and let cool completely.
Add the raisins into the granola and mix well.
Store in a sealed container at room temperature when not enjoying.

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Chocolate Cashew Butter

Written on July 1, 2013 by Wannabe Chef in Snack

Cashews and chocolate are an underappreciated combination.

Peanuts and chocolate have Reese’s. Almonds and chocolate have Trader Joe’s chocolate covered almonds. Hazelnuts and chocolate have Nutella. When will cashews get their moment to shine?

Until they do, we’ll all have to settle for homemade, which really isn’t so bad once you taste it. The cashews have a nutty, roasted flavor that perfectly mixes with the cocoa powder’s bitterness. If you have powdered vanilla, it’s a great way to add another depth of flavor. Starting the day off with a spoonful of this on toast or oatmeal will certainly keep you happy and healthy.

You can use roasted or unroasted cashews for this recipe, whole or halves and pieces. Since you’re pureeing them into a butter anyway, I would recommend choosing whichever is cheapest at the store.

Chocolate Cashew Butter

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 16 ounces):

3 1/2 cups unsalted cashews
1 Tablespoon oil
1/4 cup cocoa powder
5 Tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon vanilla powder(optional)

Method:

Combine the cashews and oil in a food processor or high-speed blender and puree according to the manufacturer’s directions until the cashews make a smooth butter.
Add in the cocoa powder, sugar, vanilla and salt and blend until its mixed.
Move to a sealable container and store at room temperature when not eating.

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Coconut Blue Hawaiian

Written on June 28, 2013 by Wannabe Chef in Drink

Because one recipe with pineapple and rum in a week isn’t enough, I had to include this one, too.

Since I’m a fan of sweet drinks, I usually gravitate towards the tropical ones. Pineapple juice, cherries, and rum never fail to make a winner. There are a lot of ways to make a Blue Hawaiian but this is the one I’d swear by.

A lot of Blue Hawaiian recipes will have you use rum and vodka. But why use vodka when you could use more rum? And why use more rum when you could use coconut rum? It just all makes sense.

I’d recommend using a clear rum to keep the flavor and appearance of this neutral. You could also substitute sweet and sour mix or even lemon juice in for the lime; just use what ever you have on hand.

Coconut Blue Hawaiian

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

2 shots rum
1 shot coconut rum
2 shots Blue Curacao liqueur
1/2 cup pineapple juice
Juice of a half a lime
Ice
Cherries for garnish

Method:

Pour the rum, coconut rum, blue curacao, pineapple juice, lime juice and ice into a cocktail shaker and shake vigorously until mixed.
Pour the drinks evenly into two glasses with fresh ice.
Garnish with a cherry if desired and serve cold.

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Gluten-Free Pineapple Rum Bread

Written on June 25, 2013 by Wannabe Chef in Breakfast, Dessert

I’ve been on a sweetbread kick lately. They’re a lot more appetizing in the morning than a bowl of hot oatmeal, especially with some cool Greek yogurt on the side. At first I had the idea to make a pineapple loaf but quickly realized it needed a little something extra. And what goes better in the Summer with pineapple juice than rum?

Make sure you buy crushed pineapple and not diced or rings. You can buy canned pineapple that’s exactly 1 cup; just reserve 1 Tablespoon of juice for the glaze. It’s better to add the glaze while it’s still in the loaf pan so that all of it gets absorbed.

Gluten-Free Pineapple Rum Bread

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients(Makes 1 loaf):

1 1/2 cups chickpea flour
6 Tablespoons coconut flour
3/4 teaspoon baking soda
1/4 cup sugar
1/4 cup brown sugar
3 eggs
1/4 cup vegetable oil
1 cup pineapple chunks with juice, 1 Tablespoon of juice reserved
1/4 cup + 1 Tablespoon rum
1/2 cup powdered sugar

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the chickpea flour, coconut flour, baking soda, sugar, and brown sugar.
Beat in the eggs, vegetable oil, pineapple chunks, and 1/4 cup of rum until the batter comes together.
Grease an 8-inch loaf pan. Pour the batter in and gently shake it to level out.
Bake for 50 minutes or until the center has set.
Remove the loaf from the oven and let it rest.
In a small bowl, beat together the powdered sugar, 1 Tablespoon of rum and 1 Tablespoon of pineapple juice until the sugar dissolves.
Poke the top of the loaf multiple times with a toothpick and pour the glaze on top. Let the loaf set for another 2 hours until the glaze has been absorbed.
Slice and serve at room temperature. Keep refrigerated when not enjoying.

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Strawberry Cheesecake Frozen Yogurt + Giveaway

Written on June 20, 2013 by Wannabe Chef in Dessert, Giveaway

There are some foods that just taste better in the Summer: Trifles, anything with fresh berries, and—of course—ice cream. Stonyfield recently asked their Clean Plate Club bloggers to come up with recipes to kick off Summer. What’s a better way to kick off Summer with Greek yogurt than to make frozen yogurt?

This quickly became one of my favorite frozen yogurts I’ve had. It’s smooth, creamy, and refreshing. I’m sure the block of cream cheese took away some of the health benefits of frozen yogurt, but there’s still a good cup of protein-packed Greek yogurt in there to encourage you to have another scoop.

Strawberry Cheesecake Frozen Yogurt Stack

The ice cream maker I use is a 1 1/2-quart Cuisinart. I got it a few years ago and have used it every Summer, so I highly recommend adding one to your kitchen collection. Make sure to read the manual for whatever ice cream maker you have and follow their instructions for freezing it correctly.

Strawberry Cheesecake Frozen Yogurt

Prep time: 15 minutes

Freeze time: 2 1/2 hours

Ingredients:

1 cup Stonyfield plain Greek yogurt*
1 8oz block Neufchatel cream cheese*
3/4 cup strawberry jam*
1 1/2 cup 0% or 1% milk
1/2 cup + 2 Tablespoons sugar
3/4 teaspoon vanilla extract
1/4 teaspoon cinnamon

*These ingredients will be easiest to mix if they’re at room temperature.

Method:

In a large bowl, beat together the yogurt, cream cheese, and jam until there are no clumps in the mix.
Add in the milk, sugar, vanilla, and cinnamon and beat until fully mixed.
Pour the base into an ice cream maker and freeze using the manufacturer’s directions.
Let the frozen ice cream sit out for 5 minutes before scooping and serving to soften.

Giveaway

Stonyfield wants to give away coupons equal to a free case of Stonyfield Greek and a Stonyfield cookbook to help kick off the Summer for a reader. There are 5 ways to enter the giveaway; I’ll keep it open through next Thursday, June 27th.

Leave a comment with your favorite frozen yogurt flavor.
Follow @Stonyfield on Twitter and comment saying that you did.
Follow @WannabeChefEvan on Twitter and comment saying that you did.
Like Stonyfield Organic on Facebook and comment saying that you did.
Like The Wannabe Chef on Facebook and comment saying that you did.

Good luck!

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