Homemade potato chips are truly a special treat! This recipe for fresh thick cut kettle style chips will satisfy your munchies like no other. You can toss in the classic Maryland style seasoning, Old Bay or cover in your favorite seasonings. Try salt and vinegar, bbq seasoning, cheddar cheese powder, dry ranch or italian dressing seasonings.
Old Bay Potato Chips
2 lbs. Russet Potatoes, sliced 1/8 inch
¼ C Vinegar
1.5 - 2 qts. Peanut Oil
2 tbsp. Old Bay
Pre heat a large, heavy cast iron pot over medium/heat heat. Add the oil to the pot and heat to 375 F. We use peanut oil for its clean flavor and high smoke point. Next, slice the potatoes to 1/8 inch. You can hand cut the chips or using a mandolin or food processor.
Bring a large pot of water spiked with the vinegar to a boil. Cook the sliced potatoes for 2 minutes and carefully remove using a slotted spoon, tongs or bamboo wire strainer/skimmer. Drain the potatoes and dry them well on paper towels. Cooking the potatoes in "vinegarized" water will do 3 things. First, it will quickly remove the extra starch. Second, it will pre cook the potatoes, decreasing the frying time. Last, the addition of the vinegar will make sure the potatoes will not over brown when cooked.
If you do not want to boil the potatoes, you can soak them in cold water over night, Changing the water several times or until the water runs clear.
When the sliced potatoes are as dry as possible, carefully place them into the oil and cook for 5-7 minutes or until golden brown and crispy. Move the chips around to cook evenly. Remove the chips using a slotted spoon or tongs, place on paper towels to drain. Pale the chip into a large bowl and toss lightly with the old bay seasoning. Serve hot!
Pre heat the oven to 350 F. Place all ingredients into a bowl and mix to combine. Place the seeds on a baking sheet and bake for 20 minutes, stirring halfway. The pumpkin seeds should be slightly browned and crunchy.
Place all ingredients into a bowl and mix to combine. Keep in the fridge until service. You can serve this as a dip for raw and grilled vegetables, chips or over sandwiches, sliced pita, chicken, lamb, geek or seafood.
Eating a healthy breakfast is very important. It gets your metabolism started, gives you energy long term energy and helps you to make smart choices though out the day. This recipe for banana oatmeal bars is an easy way to get your fruits and whole grains while on the go. This is also a fantastic recipe for young children that are picky eaters.
Banana Oatmeal Breakfast Bars
1 C Oatmeal
1 tbsp. Brown Sugar (Optional)
1/4 C Walnuts, chopped (Optional)
Place all of the ingredient into a bowl and smash together to combine. Spoon 1-2 tbsp. portions onto a foil lined baking sheet and bake at 375 F for 15-20 minutes. Allow the bars to cool completely and remove from the baking sheet. These will last 1-2 days before they spoil.
Soft pretzels are an incredible treat. They can be dipped in cheese sauce, ranch dressing, marinara, crab dip and even sprinkled with cinnamon sugar. Most of the time a soft pretzel will come from a roller rink, ball game or the movie theater. A pre cooked, then frozen, then re-thawed and then semi baked, big pile of gross. But how could you get a perfectly toasty, chewy, crusty soft pretzel in your own home? Well, the answer is right before your eyes.
We start this recipe out by purchasing pre made pizza dough from the store, at the outrageous price of $1.99. Then you simply roll and twist anyway you like. Next you will boil the dough in a pot of water and baking soda. The baking soda will give you that dark and chewy crust only found in pretzels. After that you salt em' and pop them in a super hot oven for 15 minutes to finish cooking the dough inside while browning the outside.
Soft Pretzel Bites
1 Prepared Pizza Dough
1/3 C Baking Soda
2 tbsp. Coarse Kosher Salt
Pre heat the oven to 450 F. Bring a large pot of water to a boil, carefully stir in the baking soda and keep the water at a simmer. Cut the dough into 8 equal pieces. Lightly flour your hands and rolling surface. Roll each piece of dough in your hands until it is 1/3 – ½ inch thick. Lightly flour your knife and cut the dough into 1-inch pieces. Carefully place the dough into the water and boil for 30 seconds. Remove the dough from the water; drain well and place on a lightly greased baking sheet. Sprinkle with the salt and bake in the middle rack for 15 minutes, rotating the pan half way through cooking. Remove the pretzels from the baking sheet and enjoy while still warm
Place the first 7 ingredients into a bowl and mix to combine. Place a large skillet over medium heat, place the tortillas in the pan and brown each lightly one side . Remove the tortilla from the pan, spread a half of the cheese mixture over the browned side,then place back in the skillet, cheese side up. Top with the other tortilla and slowly cook until the cheese has melted and the tortillas are lightly browned on both sides. Serve with pico de gallo, guacamole or prepared salsa.
Frozen burritos used to be one of my favorite I just got home from work, school, or after a late night meal. They are cheap and easy to cook. However good they are no good for you. They have too much fat and salt and not enough protein and flavor. There are other burritos on the market but they are kind of lightweight, don't have enough flavor and are expensive, up to $5. Given this sad state of affairs, I decided to make my own burritos, wrap' em up and freeze them for those cold and lonely night.
This recipe is very easy and can be switched up to include cooked vegetables, chopped meat, and pretty much anything else you can think of. I like to start out with big, 12 inch burrito size flour tortillas and fill them with a base of cooked rice, beans and cheese. This recipe cost about $15 and will make 8 hefty size burritos, filled with good stuff and will satisfy your comfort food cravings.
Homemade Frozen Bean Burritos
2 Cans Black Beans, drianed and rinsed
1 Can Refried Beans
1 Can Corn, drained
1 C Salsa
2 C Cheddar Cheese
3 C Rice, cooked and cooled
1 packet Taco Seasoning
Place all of the ingredients into a bowl, mix until combined and place in the freezer for 20 minutes. Microwave the tortillas until to soften them, about 30 seconds. Lay the tortillas out on a flat surface and place one (1) cup of the bean mixture on the tower third of the tortilla. Fold the bottom portion over the filling, tuck in the sides and finish rolling until the package is tight. Rest the burrito on the seam side. Double wrap the burritos tightly in plastic wrap and freeze until solid.
To cook the burritos, unwrap them from the plastic and microwave on a plate for 90 seconds. Turn over and cook for 60 seconds, turn again and go for 30 seconds more or until the burrito is hot.
I like to finish the burritos off by browning them in a medium hot skillet until toasty on both sides. All you have to do is pre heat a skillet, add a teaspoon of oil, when it smokes, place the hot burrito in the pan and cook for 2 minutes, turn and repeat.
Fresh guacamole, crispy tortillas and a cool beverage is the best way to start a relaxing evening. Guacamole is a mainstay in texmex cuisine and can be used as a refreshing condiment for tacos, salads, chicken and fish. The avocados in guacamole are filled with vitamin, nutrients and healthy fats that are great for healthy skin, hair and nails. This recipe can be made in minutes and you can try some of the mix in options below to suit your tastes.
Now Get Crackin'! Chef Egg
1/2 Tomato, Diced
1/4 Onion, Diced
2 Garlic Cloves, Minced
1/2 tbsp. Jalapeño
1 Lime, Juiced
1/4 C Cilantro, Chopped
Place all of the ingredients into a bowl and smash together until chunky. Keep refrigerated until service.
I love this recipe for baked tortillas chips. They are cheap and easy to make and are a healthy alternative to fried potato and corn chips. The best thing about these chips is that they are strong and hold a lot of dip. Try sprinkling the tortillas with cheddar, jack or parmesan cheeses for extra flavor.
Baked Tortillas Chips
8 Flour Tortillas
Salt and Pepper
Pre heat the oven to 350° F. Cut the tortillas into 8 pieces and spread out on a baking sheet. Quickly spray with oil and season with salt and pepper. Bake for 10-12 minutes or until crispy and brown.
Well, It's been several years, but my show Cooking with Egg is back on track. Check out my first episode called "Fruit Cups". I shot this in Silver Spring with my buddy Wanakhavi and finished it up with an awesome new filmmaker out of Baltimore named Brian Morrison of Wood Room Cinema. Big shout out to the Foley Family for letting me takeover their kitchen for the day.
In this episode I am going to teach you how to make a fruit cup for everyday of the week. Sharpen your knives and lets get crackin'!