Crispy Potato Cake

Crispy Potato Cake from Bon Appetit Magazine

Normally when I think of the word “cake” I think of a chocolate mixture with frosting or a sweet concoction to celebrate one’s birthday. But, when I saw this savory Crispy Potato Cake in Bon Appetit Magazine I just couldn’t resist.

Now, although this just looks like a glob of potatoes (it is), it does pack a ton of flavor due to its smothering in butter, garlic and herbs. It is as delicious as it is decadent. The good news is that this can easily be prepared ahead and then brought to a friend or family’s house to share. Whichever option you choose, you can’t go wrong!

Step 1: Clean, Peel and Chop Potatoes

Crispy Potato Cake from Bon Appetit Magazine
Cut Potatoes for Crispy Potato Cake from Bon Appetit Magazine

Step 2: Cut and Saute Garlic

Garlic for Crispy Potato Cake from Bon Appetit Magazine

Step 3: Cook Cut Potatoes in
Butter, Salt and Pepper

Cooking Potatoes for Crispy Potato Cake from Bon Appetit Magazine

Step 4: Press into Pan and Bake

Baking Potatoes for Crispy Potato Cake from Bon Appetit Magazine

Step 5: Add Garlic and Parsley; Eat!

Crispy Potato Cake from Bon Appetit Magazine

This recipe is very simple to make and requires few ingredients (definitely bonus points in my opinion!). Next time, I’d suggest to add more garlic throughout the potatoes as well as a few more herbs for additional flavor.

This is definitely a perfect recipe to kick off celebrating the Fall season!

Cheers!

Crispy Potato Cake from Bon Appetit Magazine

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Grilled Pitas with Feta, Red Onion, Olives & Tomatoes

I don’t dine at Greek restaurants or try to make Greek-inspired dishes very often, so when I do, I really savor the chance and opportunity to do so. This recipe, Grilled Pitas with Feta, Red Onion, Olives & Tomatoeslooked liked a perfect dish with Greek flavors and I especially liked the fact that I would get a chance to utilize the outside grill yet again this week.

This is very simple to make. All it requires is a few minutes for prep/cutting, patience for the grill to heat up, and a penchant for feta cheese!

Step 1: Cut Tomatoes, Onions, Garlic and Olives 

Step 2: Toss Prior Ingredients Together
with Olive Oil and Fresh Mint

Step 3: Brush Pitas with
Olive Oil and Grill

Step 4: Grill Pita and Add Tomato Mixture

Step 5: Cut and Eat!

I happen to like feta cheese, but I realize that not everyone does. I made this with my boyfriend and quickly learned he is definitely not a fan. It’s not fun when he won’t eat any, but at the same time, I get to have more. In these situations, I guess it’s a good thing because I get to have more… unless I just eat the whole thing. In that case, perhaps it’s not the best, but oh well!

Cheers!

Caramelized Onion and Arugula & Regular Sliders


I’m not sure if any of you are like me on this one… but I absolutely love food items in miniature form. “Bite-size” or in some case, “two-to-three bites” items are perfect for sampling and give the opportunity to try many different things without feeling too full.

Sliders are a great example of this concept. Just think about it… have you ever been torn between which toppings you want to use on a burger? Realistically, it’s not like you’d put half a slice of pepper jack cheese and roasted poblanos on one side of the burger and then put cheddar cheese and ketchup on the other lonely half of the burger. Right?

Therefore, this little problem is cleverly solved with Sliders.

I chose to put carmelized onions, arugula and garlic mayonnaise on one of the Sliders while putting cheddar cheese and ketchup for a plain ole fashioned getup for the other Slider.

Simple to make, enjoyable to put together, and food in miniature form is just so much more fun anyway!

Cheers!

Peach, Nectarine & Blackberry Croustade, Prosciutto Wrapped Chicken and More…!

Normally, I can be very precise about my recipes. Don’t get me wrong, I definitely experiment. But, usually (and especially with the first time trying a recipe), I measure everything specially out to a “T” and then some.

However, yesterday, I decided to go rogue (for me, at least) which consisted of not measuring exact amounts (gasp!) as well as taking just one look at a recipe and trying to replicate it (Although in hindsight, I should have done just a wee bit of research).

First, I knew I wanted to make a dessert involving fruits. Initially, my quest for a fruit filled dessert resulted in only one fruit in mind; however, all of the fruit at the grocery store started to beckon at me to be taken. So, one fruit quickly turned into two different fruits… and, at that point, I figured I’d just add one more! So, the end result? A jubilee of peaches, nectarines and blackberries in the form of a fruit-filled Croustade.

Peach, Nectarine and Blackberry Croustade

1. Make the dough from this Croustade recipe.

2. Cut fruit and combine with sugar, lemon juice and nutmeg in a bowl.

3. Flatten dough into a circle. Arrange fruit onto the top. Fold crust over so that it touches the edges of the fruit.

4. Brush edges with whipping cream and sprinkle sugar on top.

5. Bake at 400 degrees until crust browns and filling starts to bubble (eyeball between half hour to one hour).

6. Serve with ice cream!

Secondly, I saw a recipe for Chicken Thighs Wrapped in Prosciutto and Rosemary from the blog Stacey’s Snacks Online on Pinterest (by the way, side note – this is an amazing blog with plenty of very tasty recipes!). I took one look and knew instantly that I wanted to make it. But, my exuberance exceeded my judgement and I didn’t even check how to make it (As mentioned previously, I’m not sure that I’d quite recommend this tactic; however, I’m lucky that this recipe turned out well despite the odds!).

Prosciutto Wrapped Chicken With Rosemary

1. Marinate chicken breasts in sauteed garlic, lemon juice, olive oil, salt and pepper.

2. Place sprigs of rosemary onto the top of each chicken breast. Wrap in prosciutto over the rosemary.

3. Bake for 25 minutes at 375 degrees. During the last three minutes of baking, drizzle balsalmic vinegar onto the chicken. Check to make sure that chicken is done.

4. Eat!

The original recipe from Sarah’s Snacks Online calls for chicken thighs and to grill the chicken. Although this chicken tasted delicious baked and the rosemary added a nice touch, I’d like to try Sarah’s method or perhaps try sauteing for a minute or two on each side in a pan before baking to make sure the prosciutto morphs into its most delicious crispified (yes, this is a made-up word) state.

Both these recipes are fairly simple and broad enough that they can be modified to add many ingredients (croustade) or be prepared in varying ways (baked versus grilled chicken).

In conclusion, I’m glad that I tried something new, picked versatile recipes and fulfilled my stomach (and others) at the same time!


And… one last thing!

I am very appreciative that Posh Little Designs and Leslie the Foodie nominated my blog for the Versatile Blogger Award and the Liebster Blog Award. Thank you to both – I am honored. I follow both of these blogs and love seeing the content that they produce! If you haven’t checked out their blogs already, I highly recommend that you do 🙂

Cheers!

How to: Pita Chips

I am pretty sure that I could not live without hummus. Basically, on average, I consume a lot more than is considered to be normal of carrots, celery and pita chips as a result of my hummus addiction. Since one cannot “make” carrots or celery, I figured it would be fun to make pita chips.

Step 1: Get Pita Chips and Garlic

Step 2: Cut Garlic and Pita Bread

Step 3: Toss Pita With Olive Oil,
Salt, Pepper, Garlic and Other Spices

Step 4: Place On Baking Sheet and Bake
For 15-20 Minutes at 425 Degrees
Step 5: Dip in Hummus and Enjoy! 

These are quite simple and take little time to make. Plus, I think they taste better than pita chips from the bag. My suggestion is to dip them in sun dried tomato hummus.

Cheers!

Olive & Garlic Foccacia Bread

I have never been one to crave bread, choose to consume it on a whim or eat multiple slices while waiting for dinner at a restaurant. However, for me, focaccia bread is in its own category. I absolutely adore the buttery taste of this bread that is often complimented by simple ingredients like sea salt, pepper and garlic. For this time, I added kalamata olives and roasted garlic to spice it up.

Step 1: Stir Yeast, Salt, Pepper, Olive Oil and Water Together

Step 2: Chop Kalamata Olives

 Step 3: Stir in Flour and Let Rise

 Step 4: Season, Bake and Eat!

For me, this results in a simple equation: balsamic + olive oil + focaccia bread = buttery goodness. Perhaps it’s a good thing I don’t have bread too often!

Cheers!

Maple-Mustard Chicken

I normally would not think to combine maple syrup and mustard with chicken. In fact, this combination has never crossed my mind. But, in an attempt to be more adventurous, I decided to try this recipe from the latest issue of Cooking Light. In this situation, sweet + savory wins.

Step 1: Prepare Spices and Cut Garlic

Step 2: Saute Chicken for Two
Minutes on Each Side

Step 3: Combine Liquid Ingredients
to a Boil in Skillet; Add Chicken

Step 4: Bake and Serve

This chicken recipe was a good decision and in commitment to my New Year’s Resolutions. Even though this recipe is on the healthier side, it definitely packs plenty of noticeable flavor. I highly recommend you to try it!

Cheers!