Buttery Garlic Parmesan Potato Chips

Ingredients:

• 1 13 oz bag of  Salted Kettle Chips (the party size)
• 1 stick melted butter  
• 1 1/2 t garlic powder  
• 3/4 t coarse salt  
• 1/4 t red chili flakes  
• 2 heaping Tablespoons of parmesan from the can 
• Fresh parmesan to throw on top

Directions:

Preheat oven to 300 degrees.
Melt the butter. Add the seasonings and cheese.
Stir. Open bag of chips.
Pour in butter mixture.
Toss  gently but well, while holding bag shut. Pour out onto a parchment lined large baking sheet. 
Sprinkle with additional garlic powder and additional grated parmesan cheese of you'd like. Bake on the lowest rack in oven for about 20 minutes until these are golden and crispy and delectable! And don't say I didn't warn you!

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Rustic Baked Potato Chips

Ingredients

• 2 medium potatoes, I used gold, organic from Sprout's ($2.99 for a big bag)
• 2 tsp olive oil
• himalayan salt, to taste...go easy as they can get too salty

Directions

1. Preheat the oven to 450 degrees.
2. Prep a baking sheet with parchment paper, a rack would be great too and you would need less cooking time. That's next on my list !
3. Using a sharp knife, food processor attachment or mandolin, thinly slice the potatoes. 
4. Toss with oil and salt in medium size bowl. Or you can go to step five and lightly coat each side with oil while on the cookie sheet using a silicon brush. One less thing to wash this way, which was my way. 
5. Place in a single layer on the baking sheet. 
6. Bake for 10-17 minutes, turning after 10 min. Remove any that seem ready or about to burn completely. 
7. Once baked, remove from oven and let cool for 2 - 5 min.  Makes two servings.

 
 

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Orange Nut Cake

Ingredients

1 tablespoon orange zest

• 5 tablespoons fresh orange juice
• boiling water
• 2 tablespoons melted butter
• 1 teaspoon vanilla essence
• 1 egg
• 250g plain flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 200g caster sugar
• 50g chopped walnuts
• 
  

Directions

1. Preheat oven to 180 C. Grease 3 to 4 mini loaf tins (6x12cm / 5x3 in each).
2. Zest and juice an orange; set 1 tablespoon zest aside. Pour 5 tablespoons orange juice into a measuring cup, add boiling water to fill to 225ml.
3. Pour juice mixture into a bowl and add the melted butter, vanilla, egg, flour, salt, baking powder, bicarbonate of soda, sugar, grated orange zest and chopped nuts. Stir well and pour batter into the prepared pans.
4. Bake in preheated oven for 45 minutes or until a small knife comes out clean and bread is nicely browned.

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Low Fat Carrot Cake

Ingredients

6 egg whites                                                             

• 250g caster sugar
• 225g apple purée
• 110ml skimmed milk
• 1 1/2 teaspoons vanilla essence
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 2 teaspoons bicarbonate of soda
• 120g whole flour
• 120g plain flour
• 220g pineapple (Tinned pineapple in juice preferred)
• 225g grated carrots
• 60g chopped walnuts
• 85g raisins

• 
  

  Directions

  1. Preheat oven to 180 C. Lightly grease a 20x30cm (9x13 in) cake tin with olive/vegetable oil.
  2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then apple purée, skimmed milk and vanilla. Stir in cloves, nutmeg, cinnamon, bicarbonate of soda and flour.
  3. In a food processor or mixie, roughly process the pineapple with all of its juice.
  4. Stir into the mixture, one ingredient at a time, the pineapple, carrots, walnuts and raisins. Pour the mixture into the prepared tin.
  5. Bake for 35 to 40 minutes in preheated oven. Cake is done when fork inserted in center comes out clean.
  

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Eggless Chocolate Cake

Ingredients

400g plain flour

• 400g caster sugar
• 4 tablespoons good quality cocoa powder
• 2 teaspoons salt
• 3 teaspoons bicarbonate of soda
• 125ml vegetable oil
• 2 tablespoons distilled cider vinegar
• 1 1/2 teaspoons vanilla essence
• 500ml water

Directions

1. Preheat oven to 180 C. Grease and flour a 20x30cm (9x13 in) cake tin.
2. In a large bowl, combine flour, sugar, cocoa, salt and bicarbonate of soda. Make a well in the centre, and pour in the oil, vinegar, water and vanilla.
3. Mix well, then pour into the cake tin. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.

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Beer Braised Chicken and Onions Recipe

INGREDIENTS

• 1 Tbsp unsalted butter
• 6 chicken thighs, about 2 to 2 1/2 pounds
• Salt
• 3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups sliced
• 1 Tbsp brown sugar, packed
• 2 bay leaves
• 2 teaspoons dried thyme
• 2 Tbsp smooth Dijon mustard
• 1 1/2 cups dark beer
• 1 cup chicken stock
• Freshly ground black pepper

METHOD

1 Melt the butter in a large, heavy pot with a lid, such as a Dutch oven, over medium-high heat. Pat the chicken thighs dry with paper towels and set them skin side down in the butter. Salt the meat side lightly. Brown the chicken on both sides well. Remove the browned thighs from the pan and set aside in a bowl.

2 The chicken skin has likely rendered quite a bit of fat. Drain off all but 2 tablespoons of fat from the pan, taking care to not discard any of the tasty browned bits. (Note, do not discard the fat down the drain, you may clog your plumbing. Pour off into a jar.) Lower the heat to medium and add the sliced onions to the pan. If you want, sprinkle brown sugar over the onions. This is optional. The added sugar will intensify the natural sweetness of the onions. Cook the onions slowly, stirring occasionally, until they begin to brown, about 15 minutes.

3 Add the bay leaves, thyme, mustard, 2 teaspoons of salt, and beer to the onions. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the chicken thighs and the chicken stock and bring to a simmer.

4 Cook covered for 45 minutes, then uncover the pot and simmer well until the liquid is greatly reduced and the meat wants to fall off the bone, between 45 minutes and 1 hour. If you are using unsalted or low sodium stock, you will likely need to add more salt. Add freshly ground black pepper and more salt to taste.

Serve over egg noodles or with rice or potatoes.

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