Egg and Cheese Stuffed Baked Potato Skins

1 Comment

 

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

This recipe is really just a guide.  You could put any little combo of omelette ingredients you prefer in these.  I made one with 2 whole eggs & one with scrambled eggs & Velveeta (These potatoes were huge.  For smaller potatoes – just use one egg).  I overcooked the whole egg one & it came out like this – basically in an “over hard” or hard boiled state.

Image

Some people like their yolks cooked through.  For that – these were in the oven for about 25 minutes.  Reduce it to 15-18 minutes or so & you should get cooked whites & a runnier yolk.

Again – anything you might like in an omelette could be diced & added to these.  Hollandaise might be nice, too!

Egg and Cheese Stuffed Baked Potato Skins

Ingredients I used

Potatoes

Olive oil

Eggs

Velveeta

Grated cheddar & mozzarella mix

Parsley

Tomato

S&P

Image

Image

Image

DIRECTIONS

Heat the oven to 400 degrees.

Wash the potatoes & rub them with olive oil.  Pierce the deeply all over with a fork or knife.  Coat all over with salt.  Place them directly on the rack with a pan beneath to catch anything that might fall.   Depending on how big they are – they should be done in 45-60 minutes.

Image

Image

Image

Lower the temperature of the oven to 350 degrees.  Scoop out the interior of the potato.  Use the pan from the oven & create little support bowls out of foil to stabilize the potato boats.

Image

Image

Image

Place the boats on the foil supports.  Fill with whatever ingredients you are using.

Image

Image

Image

Image

Image

Image

Bake at 350 for 15-18 minutes for a softer yolk or up to 25 minutes for the egg to be cooked through.

Garnish as you will & swill these guys down – holding them in your hand like a hot dog – with a lesser champagne made tastier with the slightest addition of OJ.  Finish the champagne.  Nap.

Image

Image

Image

Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)

3 Comments

 

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

 

vromans front

vromans back

These are pretty easy & even more decadent & delicious!  You could make it with real skirt steak or something or, if you are vegan, use a vegan cheese.

It is Christmas week & my badass boyfriend, Miles, is in town.  I have chilled champagne & a warm man under my roof.  I plan to enjoy them both as much as possible so I will just post this as a recipe.  Enjoy!

Image

Image

Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)

Makes two subs

INGREDIENTS

2 hoagie rolls (softer is better than crusty)

1 green bell pepper (or other color) – sliced

1/2 onion – sliced

4 portobello mushrooms – chopped

3 garlic cloves – minced

Provolone cheese or Velveeta or Cheese Whiz or vegan alternative

olive oil

balsamic vinegar

Image

Image

Image

Image

Image

DIRECTIONS

Heat the oven to 250 degrees.

Heat a tablespoon or so of olive oil in a saute pan over medium heat.  Saute the onions & peppers until soft – maybe 5-10 minutes.  Add garlic and incorporate.  Drizzle with a tablespoon (or more to taste) of balsamic vinegar & separate into two portions in the pan.

Image

Image

Image

Image

Image

Top with whatever cheese you are using & heat, covered, for a few minutes or until the cheese gets melted.  I used a slice of provolone on each of these.

Image

Image

Cut your rolls taking care not to cut all the way through them.  Add the mushrooms & cheese & top with more cheese.  I used Velveeta on one & provolone on the other.

Image

Image

Image

Image

Now wrap them VERY tightly in aluminum foil.  Squeeze these bad boys to about half their original diameter.  Heat them for about 15-20 minutes.

If you make them in advance & want to reheat them – do that at 350 degrees for about 25-30 minutes.

Unwrap them, get a beer & get your fucking eat on all veggie Philly-style!

Image

Image

Image

Easy, Lite & Creamy Vegan Cauliflower Hummus Dip

1 Comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

Image

It’s Christmas!!!!  Make yourselves a cocktail & whip together this easy & low calorie dip!  It has a very Indian food flavor profile so expect that more than a traditional hummus.

I know you have lots going on today & I do, too, so I will get right to the point.  HAPPY CHRISTMAS!

Image

Creamy Vegan Cauliflower Hummus Dip

1 head cauliflower – steamed or boiled until tender

2 TBS tahini

2 TBS olive oil plus extra for drizzling

4 garlic cloves

juice of 1 lemon

1 tsp sriracha (or other hot sauce) – optional

1/4 tsp each of: salt, pepper, onion powder, garlic powder, cumin & paprika

Crackers, chips, pita or veggies for dipping

Image

DIRECTIONS

Blend everything together in a food processor or blender.  You might need a bit of water or more olive oil to get it really creamy.  Taste it & adjust the spices & sriracha if you think it needs more of some of them.  Put it in a serving bowl & drizzle with a bit of olive oil & some additional paprika.

Serve!

Image

Spicy Ground Beef Taco Pasta – Vegan, Vegetarian – or Not!

4 Comments

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

vromans front

vromans back

Image

This is Hamburger Helper level easy & surprisingly yummy.  It can be made with real ground beef or a vegan variety like this from Trader Joe’s:

Image

I found this brand to be a very convincing fake ground beef.

You can make this with real cheese or vegan cheese – or no cheese at all as it really doesn’t need it.

But before I get into THAT – I want to get into THIS!

Image

I wrote a novel!  Yes, yes – I did!  It is currently in production & should become available through online outlets (like Amazon) sometime after mid-January.  Just in time for Valentine’s Day!  So all you bitter kiddies out there can read the HILARIOUS love misfortunes of the heroine – Ruby Fitzgerald.  Buy the book & curl up with it & a box of wine & get ready to read the FUNNIEST BOOK EVER WRITTEN.  Yes.  I used those words.  I am very confident that anyone who reads of the alcohol-driven, bad decision making of Ruby Fitzgerald WILL laugh – literally out loud – several times.

OK – back to food.  This is tasty & easy & excellent comfort food when you want to throw something together fast.

Image

Spicy Ground Beef Taco Pasta – Vegan, Vegetarian – or Not!

Serves 2

INGREDIENTS

1/2 lb dry pasta (but not Barilla brand – as they are homophobic)

12 oz ground beef (vegan or otherwise)

1 onion – diced

1 bell pepper (mine was orange) – diced

1 jalapeno – seeded & diced

Olive oil

1 10 oz can Rotel (or other diced tomato – or fresh tomato diced)

1 7 oz can chiles (or to taste) – chopped

1 tsp salt

1/2 tsp ground cumin

1 tsp chipotle chili powder (or cayenne)

1 TBS dry oregano

For garnish

scallions – sliced

fresh cilantro

Fresh tomato – diced

Avocado

Sliced jalapeno

Grated cheese – vegan or otherwise

Image

Image

Image

DIRECTIONS

Cook the pasta according to directions.  Drain & set aside.

If using real meat – cook it up in a skillet & set aside.

Otherwise – heat a TBS or two of olive oil in a frying pan.  Saute the onion, jalapeno, bell pepper & green chiles until soft over medium heat.  Add the Rotel & the meat (vegan beef or cooked ground beef) and the dry spices.  Heat through.

ImageImage

Image

Image

Add the pasta & stir to incorporate.  Serve with garnishes of your choice.  See?  EASY!

12-19-13 (145)

Easy & Healthy Crispy Baked Onion Rings

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

This is as straight forward as it gets.  They came out crispy & delicious & they use no oil.  I don’t know why anybody would bother frying them after sampling these.

Image

Easy & Healthy Crispy Baked Onion Rings

Feeds two as a side

INGREDIENTS

1 large sweet onion – sliced into thick rings & separated

1 quart buttermilk (or milk or vegan alternative)

1/2 cup Panko

1/2 cup breadcrumbs

1 cup corn flakes – crushed in a food processor or in a plastic bag using a rolling pin

1/2 tsp salt

1 TBS pepper

1 TBS dry parsley

Fresh parsley – chopped as garnish

Cooking spray

Parchment paper

Image

DIRECTIONS

Heat the oven to 450.  Be sure it reaches full temperature.

Soak the onions in the buttermilk in the refrigerator for at least an hour – or longer.

Image

Image

Mix the various crumbs, dry parsley and S&P together.

Individually coat each onion ring with the crumb mixture either by shaking in the plastic bag or, as I did, in a bowl.  Use your hands to coat them evenly.  Place them on a cooking sheet covered in parchment paper or greased.  Spray them with the cooking spray.

Bake at 450 for ten minutes or until crispy & golden.  That’s it!  Enjoy!

Image

Vegan Marinated Chicken Banh Mi Sandwich

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

12-17-13 (87)

This fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with any sort of chicken substitute you might like.  I am obsessed with Beyond Meat strips.  They do not have an overpowering taste & can easily be manipulated & I like the texture, too.

Beyond-Meat1

Beyond101

 

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno (and daikon – if you have it.  I did not).

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

Image

Image

Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

4 shallots (or 1/2 small onion) – diced

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

Image

DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

12-17-13 (40)

Image

For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

Image

For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

Image

Image

For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  Set aside.

Image

Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

Image

Image

Image

Image

Image

Image

Image

Image

Spicy Vegetarian Buffalo Chicken Pasta

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

I made this for myself the night I made by badass boyfriend, Miles, this Easy Spicy Southern Chicken Spaghetti.

Image

You could easily leave out the faux chicken or sub it out with some cooked real chicken.  This is really just all about the Velveeta & the Buffalo sauce.  Easy, naughty & delicious!

This casserole fell victim to the same oven mutiny that the Chicken Spaghetti did so my first effort had a VERY crispy top & the inside was more dry than I’d hoped.  I fixed it by simply adding more melted Velveeta heated with some milk, tossed it all together, topped with a bit more cheese & panko & then just heated that through until the panko browned.

Below are my two efforts – the original & the redesigned leftovers.

Image

Image

Spicy Vegetarian Buffalo Chicken Pasta

INGREDIENTS

1/2 lb dry pasta – cooked

8 oz vegan chicken (or cooked real chicken)

1 TBS butter

1 TBS flour

3/4 cup milk (plus extra for reheating leftovers)

8 oz Velveeta (plus extra for reheating leftovers)

1 cup grated cheese (I used a mozzarella/cheddar mix)

1/3 cup Frank’s Buffalo sauce (or Frank’s Hot Sauce or other hot sauce) – plus extra as garnish

S&P

3/4 cup Panko or other bread crumbs

Crumbled blue cheese or Gorgonzola as garnish (optional) or a dollop per serving of blue cheese dressing

Scallions and/or cilantro and/or parsley as garnish (optional)

Image

Image

Image

Image

DIRECTIONS

Cook the pasta & real chicken (if you are using real chicken).  Set aside.

Heat the oven to 375 degrees.

Melt the butter in a stock pan and heat over medium heat until bubbly.  Whisk in the flour.  Whisk constantly until the roux begins to brown – maybe 1-2 minutes.  Slowly whisk in the milk – allowing it to thicken.  Add the Velveeta, hot sauce & real/faux chicken.  Mix.  Add the pasta.  Add S&P to taste.

Image

12-11-13 (66)

Image

Prepare a casserole pan with cooking spray or butter.  Place the pasta mix & top with grated cheese & bread crumbs.  Bake for 20-25 minutes or until the cheese is melted & bubbling at the edges & the bread crumbs are beginning to brown.

Serve this bad boy up topped with crumbled blue cheese of some kind or with a bit of blue cheese dressing & some cilantro/scallions & drizzle with even more hot sauce.  Eat until your pants feel tight.  When you are done – head out to the store & by some cheap wine & the largest bag of Doritos available.

Image

Consume those until you have visible chemical burns in your mouth from the toxic Doritos.  Keep drinking through the pain.  Watch The Voice.  Complain out loud to sleeping dogs about how LAME this season is.  Post a few tipsy Facebook comments along those same lines.

Image

Indulge in some ZZZquil.  Fall asleep.

Wake up.  IMPORTANT PART: skip the gym.

Go the donut shop.  Do some of this to yourself.

ImageImage

Before the sugar high wears off – do this to yourself.

Image

Go home eating this shit in the car.  Wipe your hands on your pants.

Weigh yourself & curse the heavens for not fulfilling your weight loss goals.

Image