Friday, April 25, 2014

Roasted Greek Taters

Mid-week I hit a wall with ideas for supper after getting home late and needing something to go along with my killer turkey-jalapeno-garlic-ginger burgers! Other than salad, I needed (and wanted) a quick side that could be done about the same time I finished the burgers.  And I needed to use the potatoes I had bought.

Someone suggested 'mashed potatoes'...uhh, too long, too rich.
Another suggesion: 'baked potatoe', but to get that crusty skin, it's at least 45 minutes...uhh, no.

I pulled out Cooking Light's 'Dinner Tonight' and Ina Garten's 'Back To Basics' cookbooks to make Greek Roasted Potatoes with Ina's Sour-Cream/Greek Yoghurt & Chive dip--WOWSERS!!! This is a perfect side: easy, fun, healthy, delicious, cheap, and a twist on a traditional veggie.

--Double your sauce as you add more potatoes. My adaption below is enough for 2-3 people.
--Use this with grilling, casual or fancy meals, or basically anywhere people throw in baked potatoes.

Mixing bowls
Baking sheet with rim
Pyrex dish to hold 2 lbs potatoes

2-3 lbs Russet potatoes, peeled and quartered
2 tsp of butter

--4 Tbls of olive oil
--2 Tbls of lemon juice
--2 cloves garlic, minced
--1 Tbls fresh oregano, chopped or 1 tsp dried oregano
--1 tsp salt
--1/2 tsp fresh pepper

Yoghurt Dip:
--1/2 cup sour cream (light or regular)
--1/2 cup greek yoghurt (0% or 2%)
--1-2 Tbls chives, finely chopped
--1/2 tsp salt
--1/4 tsp pepper.

1. Wash your hands.
2. Preheat the oven to 425F degrees.
3. Peel and prep your potatoes in even wedges.

4. Whisk all of the marinade ingredients together in a small mixing bowl.

5. Toss your potatoes in 1/3 of the marinade.

6. Microwave potatoes and butter in pyrex dish and cover with plastic wrap x 5 minutes. 

7. Add remaining marinade to potatoes and spread onto slightly oiled baking sheet.

8. Roast in preheated oven for 25 minutes until golden brown.

9. While potatoes are roasting, combine sour cream, greek yoghurt, chives, and seasoning together.

10. Once potatoes are finished, drizzle a little olive oil and juice a half of lemon. 
11. Sprinkle with parsley and chives and add a side of yoghurt sauce.

Sunday, April 20, 2014

Go Nuts

Munchies killing your gym efforts? Is your stomach growling in between classes, but don't want junk food? Try going nuts! Yep, those crunchy, fat-laden bites can do wonders for your health in small doses while curbing your appetite.

Some quick facts about a few of the healthiest ones! Then, grab a few!

This post pertains only to individuals who have no food, no nut, and no other serious and/or life threatening allergies.  

(Adapted from Muscle & Fitness Hers magazine)


natural appetite suppressant
stops thinking about food
curbs the craving
lowers cholesterol

  • 164 kcal
  • 6 g protein
  • 6 g carbs
  • 14 g fat
  1. use in salads
  2. snack between meals
  3. Great toasted!


anti-inflammatory properties
counter premature aging
preserve brain functioning
high anti-oxidants

  • 185 kcal
  • 4 g protein
  • 4 g carbs
  • 18 g fat
  1. Add to salads
  2. Make pesto with walnuts instead of expensive pine nuts
  3. Great in pasta dishes for added crunch
  4. Keep a bag with you for snacking on-the-go.


loaded with anti-oxidants
lower "bad"cholesterol
slows you down
related to the cashew

  • 159 kcal
  • 6 g protein
  • 8 g carbs
  • 13 g fat
  1. Add to fruit salad
  2. Add to yoghurt
  3. Perfect on their own without anything else

Go Nuts iPhone5 Case

Go (Other) Nuts

Macadamia Nuts

Saturday, April 19, 2014

Toasted Marshmallow Milkshakes

It is still in the 40's in Chicago these days as we approach May 2014.
But like everyone else I am craving sun, warmth and getting outside.
C'mon it's Easter for crying out loud and we are all wearing parkas.

Well, no use yammering.
I decided to begin looking at summer flavors.
And Bobby Flay's 'Burgers, Fries, and Shakes' had just the answer for anyone and any college student with hankering for summer, milkshakes and the great outdoors:

Toasted Marshmallow Milkshake!

This is one delicious, decadent recipe that is made in minutes and will have you believing that you are sitting next to the campfire.  And it's the easiest fool-proof way to make perfect toasted marshmallows at home.  If you love vanilla, stick with pure toasted marshmallow flavors, but I used chocolate instead, drizzled a little melted chocolate and crumbled some grahams to turn this into a drinkable s'more shake!  You'll see.

Nutri-Bullet / Magic-Bullet (or other blender)
Oven (with Broil setting)
Cookie sheet
Parchment Paper
PAM Spray

(1 serving)
9 large marshmallows, toasted, gooey, and warm
1/4 cup whole milk
1 Tbls whipping cream (optional)
1 3/4 cups packed chocolate ice cream

1. Wash your hands.
2. Line your cookie sheet with parchment paper and spray lightly with PAM spray.

3. Set your oven to 'BROIL' and set oven rack in middle.
4. Layer your marshmallows in single layer.

5. Place in oven for 20-30 secs until golden brown. DO NOT WALK AWAY!

7. Remove the sheet and turn each marshmallow and broil for another 10-20 secs until golden brown.

8. Combine milk, (cream), ice cream and 7-8 marshmallows into your blender cup.

9. Pulse for 30-45 secs.

10. Pour into your glass and top it off with marshmallow, chocolate sauce and grahams. Or be vanilla!

11. SUMMER IS COMING. Be prepared.

Sunday, April 13, 2014

Mini Muffin Snackers

When I started this blog over a year ago for our son's off-campus living adventure, I featured one of his favorite snacks as my second post. Not surprisingly, it went unnoticed! The format, layout and timing was all wrong for this great little, quick-fix appetizer!

So, I had to do it justice and re-post it properly. These little bites are tangy, cheesy, salty, and way-too-easy on the taste buds! You gotta try these!

(Recipe proportioned for approx 12 muffin halves.)

1. Wolferman's Mini English Muffins are the best vehicle and size for this recipe, but if not available, you may need to use a biscuit cutter or go with a regular size muffin.
2.Make cheese mixture ahead of time and assemble as needed!

Mini Muffin Snackers

Toaster oven (or regular oven with baking sheets)
Mixing bowl
Biscuit cutter

Mini English Muffins (if available), lightly toasted
3/4-1 cup sharp cheddar, grated
1/3-1/2 cup mayonnaise
1-2 Tbls capers, drained & mashed
4 green onions, sliced
Salt & pepper to taste

1. Wash your hands.
2. Lightly toast the muffin halves.

3. Prep your green onions.

4. Prep the capers.

5. Combine cheese, mayo, onions, and capers in a mixing bowl.
6. Season to taste with S & P

7. Top each muffin half with 1 teaspoon of cheese mixture.

8. Bake in toaster oven at 300F degree x 4-5 minutes.

9. Broil x 1-2 until golden brown. 
10. Enjoy after a long day of classes.

Friday, April 11, 2014

Upgraded BLT

Around Thursdays I take inventory of the fridge for 2 reasons: 
1. Use up any leftovers. 
2. Prep my grocery list and menu. 

Not infrequently, I have bits of leftovers, slices of cheese, bacon or fruits and veggies about to spoil--like the banana or avocado turning brown!  This past weekend an entire pack of bacon needed use...quickly; and, nothing's easier than a BLT: Bacon, Lettuce, Tomatoe & other stuff! Perfect for any lunch on the go, in between classes, or a simple dinner. 

Forgot how to Make Bacon. Click this link!

Upgraded BLT

Large non-stick skillet
Paper Towels

Lettuce (arugula)
Tomato, sliced
Avocado, sliced
Sharp cheddar (or other cheese)
Crusty sour dough, white or wheat bread

1. Wash hands frequently when dealing with raw pork!!!

3. Remove excess oil with towels.

4. Assemble:
--bread with mayo

--3-4 slices bacon, cooked!
--1-2 slices of cheese

--avocado slices
--top with bread

5. Lunch is ready!