Tag Archives: Cheese

“Skinny” Loaded Baked Potato Salad

* Posted on May 24, 2013 by Allie

6 Replies

I can’t believe it’s Memorial Day weekend already!

a) because this school year just went by so incredibly fast, and
b) because it’s gloomy, cold, and raw out there today! It feels more like early March than like the unofficial kickoff of summer.

Well, hopefully it’s nicer wherever you are, and if not, maybe this riff on potato salad, that ultimate summer barbecue staple side dish, will put you in a sunny mood.

Making your own potato salad is not hard. Once the potatoes are boiled, it’s just a matter of throwing in your ingredients! My mom’s traditional potato salad, which I adore, is made with vinegar, mayo, onion, celery, hard-boiled egg, and spices. But for this recipe, I decided to mix up the flavors a bit, and trim some of the fat!

I’ve used plain Chobani 2% Greek yogurt, in place of the mayo. It’s so super creamy and rich tasting, you’d swear it was sour cream! And when I think of sour cream and potatoes, my mind goes right to that favorite guilty pleasure: Loaded Baked Potatoes. With the addition of some crumbled bacon, broccoli, shredded cheddar, and scallions, you get all that delicious flavor with a whole lot less fat, and more protien to boot!

“Skinny” Loaded Baked Potato Salad

Author: YinMom YangMom Allie

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6-8, as a side dish

Ingredients

2 large Russet potatoes, scrubbed
1 tablespoon Champagne vinegar
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
4 slices thick cut bacon
1 cup broccoli florets
1 bunch (about 8) scallions, roughly chopped, green part only
1 cup shredded low-fat cheddar cheese
1 cup low-fat Greek-style yogurt
additional salt & pepper (optional) to taste

Instructions

Cover the potatoes in cold, salted water, and bring to a boil. Boil until fork-tender, about 20-25 minutes.
Drain the potatoes and chop them coarsely. Place the warm potatoes in a large bowl and sprinkle with vinegar, salt, and pepper. Toss to coat.
Slice the bacon and place it in a cold pan. Cook over a medium low heat until the fat has rendered and it’s brown and crisp. Remove from the pan with a slotted spoon, and drain on paper towels.
Add the bacon, broccoli, scallions, cheese, and yogurt to the potatoes and toss to coat.
Season with additional salt and pepper, if needed.

Are you ready for summer? Personally, I am super-psyched for warm sunny days, swimming, walking the boards, and long, lazy barbecues on the patio! This dish will definitely be on the menu, once the sun comes out from hiding!

Cheddar Gougeres

* Posted on April 16, 2013 by Allie

15 Replies

We are a houseful of cheese-lovers. Especially my five-year old.

Cheese Heaven

He is a cheddar fiend.

I had to come to terms with the fact that he simply cannot come grocery shopping with me any more. When he sees the industrial-sized barrel of cheese balls, THEY ARE COMING HOME WITH US.

The container doesn’t even fit in our cupboard.

And he does not let up until they are gone. For serious. He can inhale one of those monsters in three days flat.

Needless to say I’m none too pleased.

So I thought I’d try to turn him on to the original cheese ball. The “gougere.”

If you’ve never heard of gougeres, they’re just a fancy-pants word for cheese puffs.

Specifically, they are like a cream puff, only savory. And cheesy. Yum.

Water, milk, butter, and salt come up to a simmer on the stove. Flour is stirred in, over the heat, until it balls up and comes away from the sides of the pot.

Transfer the mixture to a mixing bowl and beat in the eggs, one at a time.

Season with garlic powder, dried mustard, and CHEEEEEEESE…!

I would recommend using the best quality, and sharpest, aged cheddar you can get your hands on. That’s how you get the most cheesy, bang for your buck taste.

Pipe little mounds onto a lined baking sheet and top with- MORE CHEESE!

Bake ’till puffed and golden.

My son could smell these the second he walked in the door from kindergarten. I had him hooked!

Cheddar Gougeres

Author: adapted from Alain Ducasse’s Gougeres, FoodAndWine.com

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: about 4 dozen puffs

Ingredients

½ cup water
½ cup milk
½ cup (1 stick) unsalted butter, cubed
1 teaspoon kosher salt
1 cup all-purpose flour
4 eggs
4 ounces sharp cheddar cheese (plus extra for sprinkling), shredded
½ teaspoon garlic powder (not garlic salt)
¼ teaspoon dry mustard

Instructions

Preheat the oven to 400 degrees F.
Place the water, milk, butter, and salt in a medium saucepan and bring to a simmer.
Stir in the flour, over medium heat. Continue to stir until well combined and pulling away from the sides of the pot and into a ball.
Place the dough in a mixing bowl and let cool for about a minute. Beat in the eggs, one at a time.
Add the garlic powder, dry mustard, and cheese, and stir to combine.
Pipe into 2 inch mounds, onto parchment-lined baking sheets. Top with more cheese, and bake for 25 minutes, or until puffed and golden.

The gougeres are puffy and lighter than air!

Yet somehow, rich and buttery at the same time…

And they have an intensely cheesy, garlicky flavor. So addictive! They are our new favorite snack.

A St. Patrick’s Day Recipe Roundup

* Posted on March 11, 2013 by Allie

Colcannon with Kerrygold Dubliner

* Posted on February 27, 2013 by Allie

2 Replies

After the last few sweet posts, I thought I’d take a little departure today, and share something more savory!

I wish, wish, I was one of those people who could be happy as a lark just eating fruit and nuts and steamed fish all day long, but the truth is, if left to my own devices, my diet would consist of three major food groups:

1) Cookies
2) Cheese
3) Carbs

For shame.

I do my best to keep things balanced, but the truth is, I could eat potatoes EVERY DAY, and never get tired of them. Maybe it’s the Irish in me…

Well, this traditional Irish recipe has two of those bases covered, with a healthy dose of greens added in for good measure!

I like to start by peeling the potatoes and chunking them up. They go into a big pot of cold, salty water, and then on the stove to simmer until soft.

While that is going, crisp up some thick-cut bacon.

I cut the strips (or rashers, as they are called in Ireland) crosswise into little rectangles, and toss them into a cold pan, on medium-low heat. After a little while, all the fat will render off and the meat crisps up. Scoop the bits out with a slotted spoon and drain them on paper towel.

Meanwhile, chop a bunch of kale into bite-sized pieces, and some scallions as well.

Pour off most of the bacon fat, and then in go the greens to soften up and mellow out.

By now the potatoes are probably good and ready to be mashed. I love using a ricer because it really keeps them nice and fluffy, and no lumps! I just rice them into the same pot they’ve boiled in, keeping a low flame under them to warm and dry them. Thin them a bit with warm milk and season them with some salt and pepper.

Stir in the softened greens and the crispy bacon…

…and I just love this Kerrygold Dubliner cheese, which is produced in Ireland and has a lovely nutty-sweet flavor, which plays so nicely against the kale.

It’s not traditional to add cheese to Colcannon, but this little twist makes it especially delish!

Traditional or not, for me, potatoes+green onions+bacon+cheese = one happy lass!

Colcannon with Kale, Bacon, and Kerrygold Dubliner

Author: YinMom YangMom Allie

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4-6

Ingredients

6 medium-sized russet potatoes, peeled and cut into chunks
8 thick-cut slices of smoked bacon, roughly chopped
1 large bunch of kale
1 bunch of scallions (green part only), coarsely chopped
5 ounces (or to taste) Kerrygold Dubliner cheese, shredded
warm milk, as needed
salt and pepper, to taste
salted butter, to taste

Instructions

Place the potatoes in a large pot of cold, salted water and simmer.
Saute the bacon over medium-low heat until crisp. Drain on paper towels and set aside.
Drain off all but a tablespoon or so of bacon fat, and saute the kale, covered, over medium-low heat, until wilted and soft.
When the potatoes are fork-tender, drain and rice them into a pot over low heat.
Thin with warm milk.
Fold in the bacon, kale, scallions, and shredded cheese, and season with salt and butter.
Garnish with a pat of butter.

I’ve served this dish to my family every St. Patrick’s Day for the last three or so years, and there is just nothing more comforting than a warm, buttery bowl of Colcannon on a blustery March evening…!

Five Ingredient Broccoli Cheese Soup

* Posted on February 12, 2013 by Allie

6 Replies

Mr. Allie has been on a serious dinner-cooking streak lately! He’s on fire! Every night a fabulous meal materializes before my eyes…

This chick is not complaining, I assure you. Much as I love to cook, it’s soooo nice to have the pressure off! And, I still get plenty of opportunities to putter in my kitchen. The kiddies still need to eat, breakfast, lunch, afternoon snack, and dinner. (Many of Mr. Allie’s meals are not-so-kid-friendly. They are, however, extremely Mama-friendly, as evidenced by the extra few pounds I’ve packed on.)

So lately, my five-year-old has been way into soups. (How could anyone not be, at this time of year?) I’m so happy about this! It’s a great way for me to sneak in lots of good nutrition.

He recently got turned on to broccoli-cheese soup by my mom. HA-lelujah! He’s finally opened his mind to green foods!

This is not my mom’s recipe, so hopefully he’ll still go for it. It is super easy and comes together in minutes! I whipped it up for him while he was at half-day kindergarten! I’m really hoping he likes it, as it’s full of healthy veggies, protein, and calcium-rich dairy! Three things I always struggle to get into him.

Empty a carton of chicken (or vegetable) stock into a big pot, and dump a big bag of frozen broccoli florets into it. Get that on a medium-high heat to simmer.

While that is going, get a good quality cheese all shredded up. My son (and I!) really enjoy a good, extra-sharp cheddar.

When the broccoli is nice and tender, add the milk and cream.

Puree until you get the texture you are after. I like mostly smooth, with a few chunks of broccoli still remaining.

Place the pot back on the stove, and add in the cheese, a handful at a time, stirring gently after each addition, until all the cheese is melted and incorporated.

If you like a little extra protein and smokey flavor, you can make this Six-Ingredient Broccoli Cheese Soup, by adding a few handfuls of chopped, cooked ham, or crispy bacon.

Easy Broccoli Cheese Soup

Author: YinMom YangMom Allie

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4-6

Ingredients

1 32-ounce carton chicken stock
1 14-ounce bag frozen broccoli florets
¾ cup lowfat milk
¾ cup heavy cream
8 ounces extra-sharp cheddar cheese, grated
salt and pepper, to taste
¼ pound cooked ham or bacon, thinly sliced (optional)

Instructions

In a large pot, simmer the chicken stock and broccoli until tender.
Add the milk and cream, and puree to desired consistency.
Add the cheese, a handful at a time, stirring after each addition, until melted and incorporated.
Season, to taste, with salt and pepper.
Garnish with ham or bacon, if desired.

Are you into soups lately too? I swear I could eat soup every day at this time of year… What’s your favorite kind? How about your kiddos? Has it taken them more than five years to take a bite of something green?

Taco Pasta Bake

* Posted on January 13, 2013 by Allie

2 Replies

Feeding small children can be… a challenge.

Picky doesn’t even begin to describe how complicated it can be. My kids have their favorites, but are the meals balanced? Are they getting enough protein? How about fiber? Is it too high in sugar? Or sodium? Oh, and that thing that they loved last week and ate for just about every meal? They hate it now. And their younger sibling never would touch it, and probably never will. He or she has another whole set of food criteria, and it’s an even narrower list.

My older son is currently on a taco kick. It all started with the Doritos Locos Tacos, from Taco Bell, that he saw being advertised in between his favorite cartoons. I’m actually kinda psyched that he’s open to this, since it does seem to be a pretty balanced meal (as far as kid food goes), and I’ve managed to bring him around to the idea of homemade tacos, instead of the fast food version (winning!). But they are kind of a pain to put together, and messy, and his preschool doesn’t heat up lunch so I’d prefer to be able to put something in a thermos for him.

I recently saw this on Pinterest, and thought it sounded like a pretty good idea. Unfortunately, the link doesn’t lead to an actual recipe, so I had to get creative. C and I worked together in the kitchen developing our version, and we both love it!

Begin by boiling the pasta in salted water (for a minute or two less than the package directs), and browning the ground turkey, chicken, or beef in a skillet, along with some grated onion, garlic, tomato paste, and the fragrant spices.

**It’s very important to C that I differentiate “fragrant spice” from “hot spice.” ”Hot spice” = NO/ “Fragrant spice” = Ok.**

If your meat is very lean, you may need to moisten it with a half cup or so of chicken stock or water.

Grease an oven safe baking dish and preheat the oven to 350 degrees.

After the pasta and meat are cooked, drain them and combine them in a big bowl, along with the greek yogurt, shredded cheddar cheese, and beaten egg.

Pour the mixture into the greased baking dish, and top with crushed up corn tortilla chips.

At this point, you can put a tight cover on it and freeze or refrigerate it for another day! Or, if you just can’t wait to dig in, bake it for 25 minutes covered, then take the cover off and broil on low for another five minutes, to crisp up the top.

Garnish with finely shredded lettuce and chopped tomatoes. The grownups might enjoy a little cilantro… Guacamole would also be great!

Taco Pasta Bake

Author: YinMom YangMom Allie

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

2½ cups dried pasta, such as Rotini
1 tablespoon extra virgin olive oil
1 pound ground chicken, turkey, or beef
1 onion, grated or finely minced
2 cloves garlic, finely minced
1 tablespoon tomato paste
¾ teaspoon sherry vinegar
¾ teaspoon agave nectar or sugar
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon dried oregano
¼ teaspoon unsweetened cocoa powder
½ cup chicken stock or water (optional)
2 cups greek yogurt
2 cups shredded cheddar or Mexican blend cheese
1 egg, beaten
1 cup crushed corn tortilla chips
1 heart of Romaine, shredded
1 cup fresh tomatoes, chopped

Instructions

Boil the pasta in salty water for two minutes less than the package directs.
Heat the oil in a skillet and brown the ground meat, along with the onion, garlic, and tomato paste.
Stir in the vinegar, agave/sugar, and spices.
Add the chicken stock/water, if necessary.
In a large bowl, combine the drained pasta with the taco meat, greek yogurt, cheese, and egg.
Transfer the mixture to a lightly greased, 9×9″ oven safe baking dish, and bake, covered, for 25 minutes at 350 degrees.
Remove the cover, top with crushed tortilla chips, and broil on low, for another five minutes.
Serve, topped with shredded lettuce and chopped tomatoes.

Yum!

Is it “a challenge” getting healthy meals into your kids? What kinds of foods do your they enjoy? Do you think they might go for something like this?

Cheese and Crackers Chicken

* Posted on December 29, 2012 by Allie

3 Replies

Well, we made it through Christmas. And before that, we made it through Hannukah. And before that, we made it through Thanksgiving. Even before that, we got through Halloween. Whew!

I can truthfully say, that even though the holiday season is, by far, my favorite time of the year, I do always breathe a huge sigh of relief when it’s all said and done. It’s nice to have it all successfully behind us, and the kiddies basking in the afterglow, while life can return to normalcy for us moms…

My kids are still on Winter Break, which means less rushing around, but more effort on my part to plan fun activities to keep boredom at bay, as well as make the most of our time together. My focus is on spending quality time with them, and making family [even more of] a priority.

Today’s recipe is a very kid-friendly, super-quick, shortcut meal. I’d love to say it’s also full of all sorts of fabulous antioxidants and vitamin-rich organic ingredients, but, let’s be real for a minute. Kids love their food processed within an inch of it’s life, and being a mom = compromising. A lot. Cheese and crackers is a sure thing for every kid I’ve ever known! This one will get their tushies at the dinner table, some good protein into their bellies, and it’s surprisingly delish!

I first saw this recipe in an issue of Real Simple Magazine, a few years back, but I do not remember the author and I no longer have the magazine. I’ve changed it up to make it even more quick and kid-friendly, but I’d love to give proper credit, so if anyone knows, please leave me a comment and I’ll be sure to update the post.

Get a couple of boneless, skinless chicken breasts, and cube them up into bite sized pieces. Place the chicken chunks in the bottom of a 9″x9″ oven safe dish, and season with salt and pepper.

Now empty a sleeve of buttery crackers into a gallon-sized zip-top bag and take out your frustrations.

**Try using whole-grain buttery crackers for a healthier option. We had these left over from our Christmas Eve celebration… where we are not interested in a healthier anything.**

(source)

Now throw in a handful of shredded cheddar cheese, and about a teaspoon of garlic powder, and toss it all around to mix.

Dump the mixture over the chicken, and drizzle a little melted butter all over the top.

Bake for 30 minutes at 375 degrees.

I had my boys at an indoor playground all afternoon today, and then whipped this up in minutes, for a family meal that everyone truly enjoyed.

Cheese and Crackers Chicken

Author: YinMom YangMom Allie

Recipe type: Entree

Cuisine: American

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4

Baked Chicken with Buttery Cracker Breading and Cheddar Cheese

Ingredients

2 Chicken Breasts, Cubed
Salt and Pepper to Taste
1 Sleeve Buttery Crackers
1 Cup Shredded Cheddar Cheese
1 Teaspoon Granulated Garlic Powder
4 Tablespoons Butter, Melted

Instructions

Place the cubed chicken in a 9×9″ oven-safe dish.
Crush the crackers in a zip-top bag. Add the cheese and garlic powder.
Pour the cracker mixture over the chicken, and drizzle with melted butter.
Bake, uncovered, for 30 minutes at 375 degrees.

What are you doing to keep your kids occupied over Winter Break? Do you find it a challenge to get your kids around the dinner table every night? (Mine seem to turn their noses up at almost everything that isn’t PB&J or mac ‘n cheese…!) What are your family favorite dinners? What are your go-to shortcut meals? Are you breathing a sigh of relief now that the holidays are over?

Buffalo Chicken Meatballs

* Posted on November 5, 2012 by Allie

4 Replies

At this time of year, when the leaves have fallen from the branches, and it is brisk and cool and blustery, it feels so good to settle on the sofa with friends, gabbing and catching up, maybe watching a football game, with a fire crackling and roaring in the fireplace…

It feels even better when you have something simmering away in the crockpot, all rich and spicy, to warm you from the inside out.

This is one of my favorite winter recipes to feed a crowd. It’s so hot and tangy, and I love it with a cheesy-creamy condiment to cool the fire. It’s simple to make, and most of it can be done ahead! Just keep it warm in the slow cooker, and you can spend all your time hanging with your friends and rooting for your team!

Buffalo Chicken Meatballs
(makes 60 one-inch diameter balls)

For the balls:
2 pounds ground chicken
1 pound celery
1 cup dry breadcrumbs
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 egg

For the sauce:
2 12-ounce bottles hot sauce (such as Tabasco or Crystal)
2 sticks of butter
2 tablespoons honey
1 teaspoon garlic powder

Begin by hacking the root end off the celery and cutting the stalks into somewhat smaller pieces.

“mommy. mommy. mommy. look at the office jerk. mommy. mommy.”

Throw the whole mess into the food processor and chop finely.

Choppin’ Celery… I’m choppin’ celery… choppin’ celer-eye! choppin’ celer-eye!

Place all the meatball ingredients into a large bowl…

…and combine.

Preheat the oven to 350 degrees and get out your handy-dandy cookie scoop. Scoop one-inch diameter balls into an oven-safe baking dish.

So much easier than rolling by hand! And it keeps them light and tender.

Bake the balls at 350 degrees for 30 minutes!

At this point, you can let them cool and place them in a food-storage container in the fridge or freezer, if you are prepping ahead.

I’m a big prepper-aheader.

On the day of your get-together, dump all of the sauce ingredients into the slow cooker and let it melt together.

When it’s all combined, add in your cooked meatballs.

While everything is coming up to temperature, I like to mix up a creamy condiment to cut the heat…

One jar of prepared bleu cheese dressing combined with 1/4 cup of bleu cheese crumbles.

These hot little numbers can be served on toothpicks as a nibble, or on a long roll as a sub sandwich. They are sure to be a hit at your next party!

Mole Poblano Grilled Cheese

* Posted on February 5, 2012 by Allie

3 Replies

Dirty! (Did I mention I love this girl?)

I have a dirty little secret. I am ashamed. I have lusted in my heart.

The object of my desire is Mole Poblano…

No, Mole is not some hot stud. It is a centuries-old sauce preparation originated in Meso-America.

There are tons of delicious and authentic new Mexican restaurants popping up all over my neck of the woods, and every time we visit one, I salivate over all the fabulous menu items… but I never taste most of them, because my heart belongs to Mole.

A traditional mole is made up of as many as 30 different ingredients, painstakingly dried, toasted, ground, and simmered in a days long preparation process. Here is an abbreviated list of what mole should consist of:

Ancho Chiles
Guajillo Chiles
Pasilla Chiles
Sesame Seeds
Almonds
Peanuts
Pumpkin Seeds
Raisins
Thyme
Marjoram
Oregano
Bay Leaf
Garlic
Onion
Tomatillos
Tomatoes
Corn Tortillas
Cinnamon
Cloves
Peppercorns
Anise Seed
Chocolate

Whew! And this leads me to my other dirty little secret: I have stumbled upon a completely sacrilegious version of mole that hits pretty much all the right notes: spicy, tangy, sweet, nutty, and bitter. But I am not proud of this. This is so totally ghetto, so ”white-T,” as my Mr. would say. It can only be described as the “hillbilly heroin” of the mole world.

When I am jonesing for a fix, and I really need me some enchiladas mole, this can do in a pinch.

Enchiladas Mole Grilled Cheese

1 tablespoon butter
2 slices bread
2 slices monterey jack cheese
2 slices sharp cheddar cheese
1/2 caramelized onion
1 tablespoon prepared barbecue sauce
1 teaspoon peanut butter
1 teaspoon unsweetened cocoa
1/2 teaspoon water

First for the mock-mole: combine the barbecue sauce, peanut butter, and cocoa. It may need to be thinned out with a little water. Stir in the caramelized onion.

Melt the butter in a saute pan. Dip both pieces of bread in the melted butter. On the unbuttered side of one piece, layer cheese, mole and onions, and more cheese.

Place in the pan and top with the other piece of buttered bread. Turn the flame way down low and pop on a lid so everything gets melty…

Flip it halfway through cooking so both sides get toasty.

Don’t judge…

This is actually the 12th installment in a series on 2012 Food Trends for the Home Cook. Besides grilled cheese, there are also creative and interesting ideas for french fries, macarons, Korean food, and pudding! Join us on our Food Nerd Journey!

Click here for the Intro to the Series
Click here for Part 1 of Greater Grilled Cheese: Brie, Pear, Bacon & Sage

First of the Series: French Fries with Fun Toppings

* Posted on January 5, 2012 by Allie

7 Replies

She has mastered the art of cheese and potato love.

As promised in a recent post, I bring you the first installment of a multi-part series on 2012 Food Trends to Try at Home! Yay!

I have so many ideas banging around in my brain for the french fries, I am thinking that this category will end up being a sub-multi-part-series. Confused yet? Maybe I’ll just go balls-to-the-wall and make multiple installments for all five trends! Let’s get crazy up in hurr!

Perhaps I’m getting a little carried away… I’ll start out slow and first just give the basic method I like to use for french fries at home. I make these a lot because my kids really like french fries (hell, who doesn’t, right? Mama ain’t raisin’ no fools!) and I like to think these are a little healthier since they aren’t really fried. I call it a method, rather than a recipe, because, really, there’s not much to it. It’s a pretty common-sense kinda preparation but you just never know, maybe it might spark something for you and then you can be all full of fun foodie ideas like me!

A side note in defense of potatoes: They really got a bad rap in the late ’90′s/early 2K’s with the low-carb craze. Fact is, they offer a lot of nutritional benefits. They are low-cal and high fiber, offer lots of vitamins C and B6, phytochemicals, iron, copper, and other trace minerals, and they are particularly good for cardiovascular health. So feel good about oven fries!

You can do these just salted and dipped in ketchup for a classic prep, but today I am going to show you my take on that familiar classic we all know and love:

Crab Fries!

(Don’t worry, nerds, I have some more creative and innovative ideas up my sleeve too. Stay tuned, I’m just trying to pace myself here!)

…the humble potato… so unassuming yet so soul-satisfying!

Figure about one to one and a half potatoes per person, depending upon the size of the potato, and also upon how hungry you are. A lot of what I’ve read/heard has led me to believe that starchy russet potatoes are the only way to go for something like this, but, I can report with authority, based on tireless research, that waxier potatoes like yukon golds work equally well, if not better, as do red bliss. So please, just use whatever you have on hand; you really can’t go wrong.

Crank your oven to 425 degrees and get out your biggest sheet pan. Line it with parchment.

(Can someone please buy me a clue about my sheet pan/parchment situation? Why does the parchment never fit the pan? Am I buying the wrong parchment? Or do I have some kind of wierd, Canadian-size pans? I need some help here…)

Slice your potatoes and then cut them into fries. (I don’t bother peeling them. I think this somehow makes them healthier. I must have heard somewhere that the peel has a lot of vitamins and minerals… also it tastes good. More potato-y.) Try to keep the size uniform unless you are one of those free-spirited hippie-types who likes a different degree of doneness for every fry. (Hey, that’s one way to keep life exciting!)

Toss them into a big bowl and drizzle them with enough olive oil to coat them. Sprinkle with as much crab seasoning as you like and toss them around so they get all slick with oil and crabby all over.

Tumble them onto the baking sheet and arrange them in one even layer. Try to give them some room to breathe so the heat can circulate around each fry and they crisp rather than steam. Mine are actually more crowded than I like. If you are doing even a slightly bigger batch than this you should probably use more than one pan.

Put them in the oven for about 20 minutes or until you see that they are getting brown on the bottom.

…these bad-boys are ready for a flip…

Flip them around with a spatula so the other side gets brown, too, and roast for another 15 minutes or so.

Serve with cheese sauce, recipe follows:

Cheese Sauce

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 1/2 cups shredded mozzarella
1/2 teaspoon kosher salt, or to taste

Melt the butter in a saucepan, then sprinkle the flour over it…

and stir together. You get a wierd paste, known in the food nerd realm as “roux” (rhymes with “woo-hoo!).

Slowly whisk in the milk until there are no lumps. As the mixture comes to a simmer, you will notice it becoming thicker. Now you have a bechamel.

Add in the mozzarella…

stir and melt it in, season, and you have a sauce mornay.

Whew! Three food-nerd-vocab-terms in one quick recipe! I think that’s a record for me…

So now you have a healthier take on that spicy, cheesy delight of sporting-event glory, and you can enjoy it in the comfort of your own home, any time your heart desires.

Keep the oven fry recipe in your back pocket, we’ll be referring back to it in upcoming posts featuring more fun toppings that are original, innovative, creative, and of course, delicious!

Click here for the Intro to the Series
Click here for the Second of the Series
Click here for the Third of the Series

yinmomyangmom

Two Sisters With Kids

Tag Archives: Cheese

“Skinny” Loaded Baked Potato Salad

Cheddar Gougeres

A St. Patrick’s Day Recipe Roundup

Colcannon with Kerrygold Dubliner

Five Ingredient Broccoli Cheese Soup

Taco Pasta Bake

Cheese and Crackers Chicken

Buffalo Chicken Meatballs

Mole Poblano Grilled Cheese

First of the Series: French Fries with Fun Toppings

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