Monthly Archives: April 2014

Homemade Potato Chips with Blue Cheese Sauce

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The day finally arrived friends.

My hubby hit the big 3-0 this month. I was pumped. Partly because I love birthdays in general. But mainly because, well, he can’t make fun of me from his 20’s anymore. The playing field has been leveled.

Woo hoo!

Anyways, apologizes for the lack of posting. For birthday celebration, we rented some cabins at a nearby state park and headed there with some friends for the weekend – so I was busy planning, cooking and packing to gear up for our big adventure in the woods! It was awesome. The kitchen was certainly a challenge. No dishwasher. I made it – but I can’t say the same for my manicure.

Then last weekend was spent playing catch up on another bathroom renovation plus Easter festivities!

So, now I’m back…with a delicious recipe.

I had been craving some blue cheese chips. Not like, out of a bag flavored stuff – I mean the appetizer you go out and buy for like, $8 a plate – fresh chips, warm blue cheese fondue. *Drool*

Well, I figured I’d attempt them myself and y’all – these are seriously yummy and easy! They went great with my buffa-faux chicken tenders too. Duh.

BCChips_FauxTenders

With some very thrilling NBA playoff games going on, this could be the perfect addition to your dinner table! GO GRIZZLIES!

Homemade Potato Chips with Blue Cheese Sauce (Serves 2 / 4 WW pts. each)

Ingred

1 medium russet potato

1 Tbsp. white whole wheat flour

1/2 cup fat-free milk

1/4 cup reduced-fat blue cheese crumbles

Salt and pepper to taste

2 green onions, chopped

Heat oven to 375.

Slice potato into very thin slices, not quite transparent – you can always use a mandolin, but I just rocked it by hand. Spray a baking sheet with nonstick spray, add slices and sprinkle with salt and pepper. Bake for 10-12 minutes on a low rack, then move to upper rack and bake another 10 minutes.

While potatoes are baking, pour milk in a small saucepan. Bring heat to medium-low and whisk in flour. Then whisk in blue cheese crumbles until melted. Add salt and pepper to taste.

Baked Chips and Blue Cheese steps

Once your potatoes are crisp, remove from oven and add to plate. Pour blue cheese sauce over top and sprinkle with sliced green onions.

Potato Chips with Blue Cheese Sauce

And of course, devour.

Have a great weekend y’all!

BBQ Potato Skins

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So my fair city of Memphis, Tennessee just came in 2nd. In worst cities for allergies.

Imagine my surprise. As I gasp through my watery eyes and itchy throat. And sneeze. Three times in a row. Boo on allergies.

But I can endure allergies this time of year. You know why? Cause Memphis ranks #1 in something else – barbecue. We know our barbecue. We take it very seriously. I mean, have you ever had BBQ nachos at a ball game? If not – you just haven’t lived my friend.

This is the time of year when outdoor festivals boast tons of delicious food. We have several crawfish festivals. We have a hot wing festival. And of course, there’s Memphis in May World Championship BBQ Cooking Contest, celebrating all the “swine” things in life. Yes, I went there.

Plated BBQ Potato Skins_Cookingonthebrightside

I had to satisfy my craving for BBQ the other night and needed to do so in healthy way! It was a beautiful weekend – and being a Memphian, I know that nothing goes with beautiful weather like hot BBQ and cold beer. So I whipped up these beauties which are great as an appetizer or for a dinner (since I love eating finger food for dinner!).

BBQ Potato Skins (Makes 10 skins / 2 WW Points each)

Ingredients

6 oz. boneless, skinless chicken breast

5 small/mini russet potatoes

1/2 cup shredded cheddar cheese, fat-free

1/2 cup barbecue sauce, divided (I use Corky’s – a local BBQ establishment)

1/3 cup chopped red onion

BBQ seasoning (I use Rendezvous – another local BBQ establishment.)

Salt and pepper.

Heat your oven to 400. Slice your potatoes in half and scoop out the centers, leaving a thin border around each one. I use a melon baller and throw the extra potato in some water so I can make mashed potatoes later in the week.

Sprinkle the insides of each potato skin with salt, pepper and some barbecue seasoning. Place the potato skins on a cookie sheet and bake for 10-12 minutes, then flip each one and bake another 10 minutes until “flesh” is tender when pierced with a fork.

Step by Step_BBQPotato Skins

While the skins are cooking, cook your chicken breast. Allow to cool and then shred. Mix with 3-4 Tbsp. of barbecue sauce and a few dashes of seasoning.

Once your skins are ready, divide shredded chicken between each skin. Sprinkle with red onion and cheddar. Bake another 8-10 minutes and then you are in business…

BBQ Potato Skins_Cookingonthebrightside

I hope y’all have a great weekend!