Homemade Baked Smoked Paprika Potato Chips with Triple Onion Dip Football season is upon us, and not a moment too soon. With an NHL lockout looming and the Red Sox in shambles, I couldn't be more excited to get things going this fall! Last year I joined a fantasy football league with some fellow food bloggers (Tracy from Sugarcrafter , Dara from Cookin’ Canuck , Michelle from Brown Eyed Baker , Elle from Elle’s New England Kitchen , Jen from My Kitchen Addiction , and Marie from Meandering Eats ), which wound up being ridiculously fun even though I had no clue what I was doing until about week 8 :) I'm thrilled that we're back at it for a second year, we just finished our draft last night so we're good to go! Having a fantasy team really keeps me invested in all the games, not just the Patriots. Snacks aren't optional when it comes to football games, they're very much a necessity in my book. The chips were an even bigger surprise for me. Homemade Baked Smoked Paprika Potato Chips with Triple Onion Dip from Comfort Food Fix by Ellie Krieger
Homemade Goldfish Crackers There are amazing recipes all over the internets—impressive cakes and cookies, pies galore, delicious pasta dishes, fantastic dinner ideas, and so much more. But what has had me a little stumped were homemade crackers. Homemade crackers? Who in the world has time to make homemade crackers? They looked like they’d be difficult and totally something I wouldn’t be able to pull off. But when these Homemade Goldfish Crackers from Erin popped up here on Tasty Kitchen, I decided to try my hand at them. Let me tell ya, they were pretty darn easy. Wanna see how? Before getting started, decide on what shapes you’ll be cutting out. I had so much fun I couldn’t stop, and made a Pac-Man and a football. You’ll need just a few simple ingredients: shredded cheese, butter, flour, salt and cold water. Begin combining everything, except the water, in a food processor until the dough looks like sand. Next, pulse in the water, 1 tablespoon at a time, until combined. Once chilled, roll out the dough. Look!
Girls Gone Food: Mini Taco Cups I love finger food! These mini taco cups are so cute and are delish! I had a few of these taco cups with a salad for dinner. Recipe Source: Dashing Dish Serving Size: Makes 12 taco cups Ingredients: 3-4 large tortillas to cut out 12 small circles1 cup ground turkey (I used 1 cup Morning Star Meatless Crumbles)1/2 cup salsa2 tsp dry taco seasoning1/2 cup low fat refried beans1/2 cup low fat shredded cheddar cheeseYour favorite toppings: olives, lettuce, sour cream, jalopeno, tomatoesRecipe: Preheat oven to 425 degrees.
Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce What would you say motivates and colors — guides — your endeavors, big or small, in life? Have you ever really thought about it? It’s often not until I really stop and think about the “mechanics” of something in life purposefully, that I gain a fresh little glimmer of insight into this whole “living life” thing that so utterly fascinates me. And when I asked myself that question of what guides and inspires — informs — the things that I do in my life, I gave some thought, in particular, to those moments when I had felt most fulfilled and creatively joyous over something seemingly little. When I sat down to write this post for this particular recipe, I wanted to give a little thought to what exactly colored my imagination when I came up with it; and I’ll just share with you that it is the love that I have for my son that was the inspiring guide with this particularly tasty little appetizer of Coconut Crunch Chicken Strips. Taste what’s good and pass it on. Ingrid Ingredients: Preparation:
Crispy Parmesan Potato Puffs - StumbleUpon - Nightly Say hello to my new favorite appetizer. Don’t be shy. I found this gem a few weeks ago while sorting through Mother Lovett’s recipes… and aren’t these the best ones ever? I KNOW. Yellowed newspaper and all. So, I’ve been hoarding this recipe for a few weeks waiting for the right day to hit it up, and apparently yesterday was it. Because I was hungry. Because it was raining? I’m going with all of the above. I know it doesn’t really sound like something can be crispy and puffy at the same time… but guess what? I’m cool with it. Crispy Parmesan Potato Puffs makes about 70 puffs 2 pounds russet potatoes, peeled and cut into chunks 2 tablespoons milk 3 tablespoons unsalted butter 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup freshly grated parmesan cheese 2 tablespoons minced green onions 2 eggs, lightly beaten 3-4 cups seasoned panko bread crumbs Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Preheat the oven to 400 degrees. Are you thinking what I’m thinking??