Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc and a BONUS – Crispy Baked Potato Chips!!

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All Photos © Christine Elise McCarthy 2014

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

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vromans back

 

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OK – so – I will post my accidental first homemade chip recipe.  I was roasting some thin-sliced potatoes for my potato pizza & accidentally overcooked them.  WAY to crunchy for a pizza but amazing just on their own.

Homemade Crispy Salt & pepper Baked Potato Chips

1 medium potato makes one serving of chips

INGREDIENTS

Potatoes – sliced about 1/8 inch thick

Olive Oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in a single layer – no overlapping.

Bake for about 25-35 minutes – depending on the thickness of the chips & the variety of potato you used.

They are done when they look about like this & are crispy as they are supposed to be.  They are ready right out of the oven.

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Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc

INGREDIENTS

Pizza dough (I use this HERE)

Grated mozzarella (or vegan alternative) – I used about 1 cup

Olive oil

1 potato – washed & sliced 1/8 inch thick

Fresh rosemary

4 TBS butter (or vegan alternative)

1-2 shallots – minced (I used about 1/4 of a small red onion)

4 garlic cloves – minced

Fresh thyme

1/4 cup white wine

1 TBS fresh lemon juice (never use that chemical stuff they sell jarred or in that plastic lemon)

1 vegetable bouillon cube

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in a single layer – no overlapping.

Bake for about 20 minutes – or until they are soft & JUST beginning to brown a bit – maybe a tad browner than I let mine get (as I was spooked my the chip mishap – despite the happy ending).  Remove from heat & set aside.

Increase oven heat to 500 degrees (or the highest temperature it goes to).

In a stock pot, melt ONE TBS of the butter over medium heat & add the shallot (or onion), garlic & thyme.  Stir & let it cook until it begins to brown.  Add the white wine, bouillon cube & lemon juice.  Let it reduce a bit & get thick.  Then – add the remaining 3 TBS butter – one at a time – & whisk them in.  Set the beurre blanc aside.

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Assemble the pizza!

Grease a cooking sheet or use parchment paper.

Roll out the dough & put it on the cooking sheet.  Pierce the dough here & there to avoid it bubbling up too much.

Layer with the beurre blanc, then cheese, potato slices & some rosemary.

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Bake this for about 10-12 minutes or until the crust is crisp & golden & the cheese is melted.

Slice it up & rejoice in this garlicky goodness!

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Vegan or Vegetarian or Not – Spicy Beef & Cheese Nachos with Baked Corn Tortilla Chips & and Simple Guacamole

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All Photos © Christine Elise McCarthy 2014

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

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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.

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vromans front

vromans back

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First of all – a friend sent me this picture today.  It HAS to be ME – right?  Am I not the only cigarette-smoking blonde to ever “kill” Chucky?

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Here I am with Alex Vincent – then & now.

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At any rate – I am very pleased with that illustration!!!

So – this recipe requires two other recipes I posted today – the Purist’s Homemade Guacamole & Baked Corn Tortilla Chips.  OR – you can just buy some ships & use any guacamole you want – or skip the guac entirely.  Your call.

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I used these ingredients – Beyond Meat’s Vegan Beefy Crumbles & a can of hot chiles & a can of Campbell’s Cheddar Soup (so MY version was not vegan) :

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I want to say that Campbell’s has a Feisty Nacho Cheese Soup that would likely work better than my version of nacho cheese resulting from combining that 1 can of soup with that can of chiles & a tsp of sriracha.  I found the texture of the soup “cheese” to be more like a custard & not flavorful enough.  So – either try the Feisty nacho soup or use a can/jar of actual nacho cheese that you get in the chip aisle or – better yet – use REAL or vegan shredded cheese & bake the nachos in the oven the traditional way.  If you use the soupy cheese – you can just heat it stove-top & pour it over the chips.

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I used the Beyond Meat Crumbles but you could use another brand or even real ground beef.

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Spicy Beef

INGREDIENTS

11 oz vegan (or real) ground beef

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

olive oil (not required if you use real meat)

DIRECTIONS

If using vegan meat, heat 1 tbs olive oil over medium heat & add the other ingredients & heat through.  Leave on the lowest flame to keep warm until you are ready to assemble the nachos.  If using real meat, cook it with the spices until it is done.  Keep warm until you are ready to use it.

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NACHOS

INGREDIENTS are really just suggestions. I used:

1 fresh jalapeno – diced

Jarred pickled jalapenos

Chopped tomato

Cilantro

Cheese (see above) – you can use vegan or real grated cheese or a jarred nacho sauce or devise one (as I did with underwhelming results) from a combo of cheese soup, canned chiles & a tsp sriracha.

Chips

Guacamole

OTHER IDEAS that I did not include:  Salsa or pico de gallo, sour cream (or vegan alternative), sliced black olives, black beans, refried beans, corn, diced red onion, shredded cabbage or lettuce etc…

DIRECTIONS

Once you have your chips (homemade or otherwise) & guacamole (ditto) – assemble your nachos.  If you went with a pourable version of cheese – simply heat it & pour it over the chips & add the other toppings.

If you used grated cheese (real or vegan) – layer the ingredients (but not the guacamole or tomato/salsa & jalapenos or sour cream – because those are better added once the nachos come out of the oven) & bake at 350 for 20-25 minutes or until your cheese is as melted as you desire.

Garnish as you will & shove that shit in your face!  Mmmmmmmmm!

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A Purist’s Homemade Guacamole & Baked Corn Tortilla Chips

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All Photos © Christine Elise McCarthy 2014

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

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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.

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I am an absolute purist when it comes to guacamole.  Three ingredients only!  Avocado, lime juice & salt.  I know people add salsa and cilantro or jalapeno or spices etc but if the avocados are perfect, I think it is a crime to fuck with them.

These chips used only cooking spray & 12 minutes in the oven.  So much healthier & just as crunchy.  I hear they keep in an air-tight container for up to 5 days but I ate all mine – so I cannot vouch for that.

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Baked Corn Tortilla Chips

INGREDIENTS

Corn tortillas

Cooking spray

Salt (optional)

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the tortillas & spread on parchment paper (or cooking sheet treated with cooking spray) – spread without touching each other so they crisp the most, spray with cooking oil (add salt if you want to) and cook 10-12 minutes or until they are golden & crunchy.  My oven heats unevenly so mine cooking unevenly.  To avoid this – you might want to spin the pan in the oven every few minutes.

Put into a bowl to cool & set aside.

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A Purist’s Homemade Guacamole

INGREDIENTS

2 avocados (keep the pits!)

juice of 1/2 lime (or more to taste)

1/2 tsp salt (or more to taste)

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DIRECTIONS

Scoop the avocado out of the skin & chop in a bowl.  Add salt & lime juice & keep mashing until it is as chunky or as smooth as you like.  Put the pits BACK INTO the bowl when you are done & this tricks the avocados into thinking they are still in tact & the guacamole will not brown nearly as quickly.  Serve with the chips & a cold cerveza & get your chow on.

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Spicy Baked Parmesan Zucchini Chips with Delta Dipping Sauce

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All Photos © Christine Elise McCarthy 2013

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

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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.

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BathingandthesinglegirlCover vromans back

OK – let me start by expressing frustration with my photography.  These shots today are all wildly off & yellow & gross because I broke the bulb in my lamp & had to replace it with a fucking energy-saving thing that makes the light strobe & look yucky & – well – grrrrr.

And – I am deluged with other food bloggers & their SPECTACULAR images like this one from The Iron You.

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Homemade sriracha.  Fucking beautiful.

Or this one (or ANY one) from How Sweet It Is.

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And ANYTHING on my fucking HERO’S blog – Thug Kitchen.

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I included that cookbook promo here to also illustrate the Thug Kitchen IS SO MUCH COOLER THAN I AM – it hurts my soul!  I see the words “Expect that shit” and I am SO FUCKING JEALOUS that I am not Thug Kitchen that I feel actual physical anguish.  Expect that shit.  So simple.  Hilarious.   Tickles me & gives me butterflies of anxiety because it feels like a slap down.  And Thug Kitchen makes vegetarian, healthy food, too.  I mean my God.  How is it that I even show my face in public?   I am a loser & a fraud & a hack & a lame photographer & I have no hook.  Thug Kitchen.  I wish I could quit you.

That said – and after showing you what folks who know what they are doing throw in your grill – I present you with the least inspired & most poorly executed photos ever.   These photos are my food blog equivalent of the rape victim in the bathroom mirror, hacking her hair off or smearing lipstick all over her face.  This is me sliding down the shower wall crying.  Goddammit.

So – I guess I will just get on with it.

These guys look all fucked up because of white balance & whatever – but they tasted great!  I ate the entire batch.  Quickly.  Without regard for decency.  Or dignity.  Count yourself lucky that I didn’t just smash them into my face & hair in a fit of wild self-loathing.  That shit could happen.  It’s been a bad week – on lots of fronts.  Early this week, I ate a tiny piece of a pot truffle and lost my shit for 20 hours.  DO NOT EAT TINY PIECES OF POT TRUFFLES!!!!!   Granted – I am NOT a pot person. Never liked it.  Renders me slack-jawed & retarded.  Immediately.  One hit & I will watch the same 2 minutes of Family Guy over & over because I cannot follow the plot.  But – like – a bite smaller than a Hershey Kiss off this devil’s poison fucked my whole world up from 8:30pm until early evening the next day.  And I slept 8 hours in the middle.  Actually – the beginning.  I swallowed that thing and hit my bed like a felled tree.  I was out in minutes.  But I woke up in the morning into a scene from Fear & Loathing in Las Vegas.  My phone mocked me.  My dogs seemed foreign.  I couldn’t even begin to think of driving.  So – I cooked all day.  But it was awful.  AWFUL!  I don’t know.  Some of my favorite people are degenerate potheads that “wake & bake” and use terms like Sour Diesel & crystals and whatever.  They smoke all friggin’ day & somehow function.  It all seems so innocent.  But pot today isn’t your 1970’s dad’s pot that you stole when you were 14 and smoked the whole joint.  Trust me.  That truffle would be what Michael Jackson would have progressed to when his propofol stopped working.  If he’d survived the propofol.  One silly, regrettable bite & I nearly had a lost weekend.

Other things went wildly wrong, too.  Personal loss (yadda yadda yadda) – and not of the belly fat variety.  I am attempting to distract myself from my own self-pity by fostering this gorgeous lady – Piglet! – who is meant to arrive at my house any minute.

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She has very, very bad mange & it has rendered her bald.  Some mange dips & garlic washes will, we hope, restore her to a furry pup of whatever color she was born.  So – I am taking Piglet in – as a temporary stop – while her rescuer finds her a suitable forever home.  I am hoping she ratchets up my lagging sense of gratitude.

And  so – yes – the zucchini chips.  I made what you see from a single, though large, zucchini.  I also made it with egg wash though you could substitute milk with no issues.  They shrink down quite a bite – so – one big zuke did not go far.  Also – I had leftover Delta sauce from my Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese recipe

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so I dipped these zucchini chips in it & it was pretty awesome.  I definitely recommend that you whip some up.

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Spicy Baked Parmesan Zucchini Chips with Delta Dipping Sauce

INGREDIENTS

For the Delta dipping sauce

1/4 cup mayonnaise

1 tsp lemon juice

1/8 cup vegetable oil

1/8 cup sambal oelek (or other chili sauce)

1/8 cup ketchup

1/4 tsp paprika

1/4 tsp pepper

1/2 tsp onion powder

1/4 tsp mustard

1/2 tsp Worcestershire sauce

2-3 dashes hot pepper sauce (Tabasco or another brand)

1 garlic clove – minced

For the spicy baked zucchini chips

1 large zucchini – sliced into 1/4 inch rounds

2 eggs (or 1 cup milk)

5-10 shakes of your favorite hot sauce

1/2 cup bread crumbs

1/2 cup finely grated Parmesan (I used a microplane)

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

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DIRECTIONS

For the Delta dipping sauce

Whisk the ingredients together & chill.

For the spicy baked zucchini chips

Heat the oven to 425 degrees.

Whisk the eggs (or milk) with hot sauce.

In a different bowl, mix the dry ingredients.  Coat a baking rack well with cooking spray & place that rack on a cookie sheet (or crumbs & mess will go everywhere).  Then dip each zucchini round in the wet mix & then the dry & place on the cooking rack.  Bake at 425 for about 30 minutes.

Commence to chow.

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Easy Baked Kale Chips

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All Photos © Christine Elise McCarthy 2013

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

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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.

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This hardly counts as a recipe but I am posting it anyway because these are SO easy & so delicious!  I ate an entire bunch of kale alone last night.  You can add grated Parmesan or lemon to these or dip them in aioli or something but I ate these with just salt.  The kale I had was starting to turn yellow & was kinda wilted.  That had no impact on the kale chips.  They were bright green & crispy!

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Easy Baked Kale Chips

INGREDIENTS

Kale (I used curly kale)

Salt

Olive oil

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DIRECTIONS

Heat the oven to 350.

Remove the rib from the kale leaves.

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Tear the leaves into chip-sized bits.  Drizzle with olive oil (tr to go light with it) and literally MASSAGE the oil into the leaves with your hands so that you get total coverage.  Sprinkle LIGHTLY with salt.

Bake for 5-6 minutes and then I turned the pan around & baked another 5-6 minutes.  You might not need to rotate your pan but I had to because, as you can see (in the third image below), the back of my oven is way hotter than the front.  Be certain to space the leaves so they do not touch each other – or you will get unevenly baked chips.  It took three separate rounds of baking for me to get the entire bunch of kale baked because my cooking sheet was small.  The kale will shrink a lot during cooking.

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When the kale is just beginning to brown in spots – remove from the oven & eat immediately!

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Spicy Three Cheese Pinto Bean Dip with Grilled Jalapeno

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All Photos © Christine Elise McCarthy 2013

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

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I made this with dry pinto beans mostly because I am somehow more proud of myself when I do – but that is a completely unnecessary hassle.  In fact – I am going to pretend I did not – and post this recipe suggesting canned beans.  It is a surprisingly yummy dip – especially when served with the totally unnecessarily home-fried corn chips.  Store bought chips are perfectly fine.

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Spicy Three Cheese Pinto Bean Dip with Grilled Jalapeno

INGREDIENTS

5 cups canned pinto beans – drained & rinsed

2 jalapenos – roasted, seeded & peeled

1 small onion – diced

1 cup cilantro

1 heaping tsp ground cumin

4 oz goat cheese

12 oz grated mozzarella

2 cups grated cheddar

S&P to taste

GARNISH OPTIONS – roasted tomatillo & jalapeno salsa, more chopped cilantro, diced pickled jalapenos or green chiles, pico de gallo, sour cream, hot sauces, grilled corn.

CHIPS!

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DIRECTIONS

Roast the jalapenos on a grill or in a grill pan or under a broiler (watching & rotating them very carefully) until they are blackened.  Place in an airtight container until they cool & then roll the skins off under running water.  Seed them & dice.

Puree about 3/4 of the beans in a blender or food processor with enough water that they blend completely smoothly.  Add the onion, cilantro, grilled jalapeno & the cumin & puree completely.  Transfer the blended beans to a soup pot & add the remaining beans & all the other ingredients.  Heat until all the cheeses melt & everything is heated through.  This might require a bit more water to get the dip to a good consistency.  Taste it and add S&P to taste and maybe add a hot sauce if it isn’t spicy enough.

This is best served in a heated container – like a small, serving crock pot or chafing dish because it tends to set very thickly when it cools.  Or – serve a small quantity of it in a bowl while the remainder sits on very low heat on the stove.  Simply replenish the serving bowl as needed with warmed dip from the stove.  Garnish with something of your choice to make it look pretty.

The grilling of the jalapeno is nice – but not 100% necessary.  You could also do this with dried beans either soaked over night or quick soaked (allowed to sit off heat in boiled water, covered for an hour).  They will still require a few hours of cooking beyond this though before they are soft enough to blend.

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