Homemade Potato Chips with Blue Cheese Sauce

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!

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Buffalo Quinoa Cakes

Y’all.

Do you even know what tomorrow is? I mean – other than the last day in August. And Saturday.

It’s pretty much my favorite day of the year. My 2nd Christmas if you will. Today, my friends, is my Christmas Eve.

Tomorrow is the first College Football Saturday of the year. I know there was some action last night (apologies to all of our neighbors last night who were NOT watching the Ole Miss game) – but Thursday night football is kind of like an appetizer. Tomorrow, we feast.

His and Hers

“His & Hers”

Not just in the metaphorical sense either – because clearly, this is a cooking blog so I have some goodies to share with you. Now some football weekends, you give in to the bar food and beer and couch and swear to yourself you’ll work it off the next day.

But what if you could have your “cake” and eat it too?

Thanks to my Biffer’s recent quinoa kick – I remembered a recipe I made a few weeks ago and had not gotten around to sharing with you yet. And what perfect timing, because you know what goes great with college football? My favorite food group – buffalo chicken everything. This one is a little different, but I promise you – it’s delicious and filling and is perfect to serve as a little appetizer, or do what we did and serve it as a main course (with my ranch baked fries, duh).

Buffalo Quinoa Cakes (Makes 9 cakes – 2 WW pts. per cake + 2 pts. for 1/3 cup Ranch)

Ingredients

1/2 cup uncooked quinoa

1 cup water

1 egg, beaten (I used about half)

4 Tbsp. Frank’s Red Hot Sauce

1/4 cup minced yellow onion

2 small stalks celery, minced

1/2 cup fat-free shredded cheddar cheese

1/3 cup reduced-fat blue cheese crumbles

1/4 cup whole wheat bread crumbs (panko or regular)

Salt and pepper to taste

1/2 Tbsp. olive oil

1/3 cup fat-free ranch

Begin by cooking your quinoa according to directions. Add to a medium bowl and let cool for 5-7 minutes.

Add onion, egg, blue cheese, shredded cheddar, celery, bread crumbs, salt and pepper to the quinoa. Mix together using a rubber spatula, then stir in hot sauce.

Using your hands, form about 9 cakes out of the quinoa mixture.

Steps

After you wash off your hands (trust me, you’ll need to) heat olive oil in a medium skillet over medium heat. Add cakes and saute 3-4 minutes per side until lightly browned.

Plated Cakes

Serve with some ranch for dipping, and enjoy!

Buffalo Quinoa Cakes

With that, happy Game Day to all! I’ll be wearing my Blue and White and cheering on Penn State to victory tomorrow afternoon – who are you supporting this weekend?!

Buffalo Chicken Cheese Fries

Why is it that I can’t get enough of buffalo-chicken-flavored things?

Oh, right – because they’re awesome…

Buffalo Chicken Cheese Fries

I ordered something “buffalo-style” last week at lunch and my co-worker laughed and said “You seriously have an obsession with buffalo flavor don’t you?” Um, yes…have you read my blog?

Well, just when you thought I couldn’t possibly come up with another thing to layer with blue cheese, celery and hot sauce – I went and did it again.

With my Memphis Grizzlies in round 3 of the NBA Playoffs, it’s tough to want to make like, roasted fish with vegetables for dinner when a game is on – I need (faux) bar food!

So I’ve sliced up potatoes before to make my own cheese fries, but my Tuesday evening did not warrant that kind of effort after my workout. Then I remembered seeing a recipe on a blog I follow (“My Life as a Mrs.” check her out!) for buffalo cheese fries using frozen french fries, so I gave it a shot.

Excellent choice.

Y’all, these are so delicious – and I portioned it out to make sure it was enough food without being totally horrible for you! I’m sure they’d be a welcome addition to any party you are attending this holiday weekend!

Buffalo Chicken Cheese Fries (Serves 2 for a meal / 13 WW pts. per serving)

Slightly modified from original recipe found here.

Ingredients

10 oz. Alexia Waffle Cut Fries

1 cup shredded chicken breast (boneless and skinless)

1/3 cup Frank’s Red Hot sauce (+ about 2 Tbsp. for drizzling)

1/4 cup celery, chopped

1/3 cup reduced-fat blue cheese

1/3 cup reduced fat shredded cheddar

1 Tbsp. chopped green onion

2 Tbsp. fat-free Ranch (for dipping)

Heat your oven to 400. Layer fries on a baking sheet and bake according to directions.

Chop your veggies and mix your chicken with the hot sauce.

When fries are done baking, move them close together and top with chicken and celery. (I separated mine into 2 portions because the hubby was studying and wanted to eat later, so this portion is allll for me.) Then top with blue cheese crumbles and shredded cheddar.

Step by Step

Bake another 5 minutes, or until cheese has melted.

Sprinkle with additional hot sauce and add green onions and serve with ranch on the side for dipping.

Plated

I barely needed any ranch, as these were so full of flavor!

Bite - Buffalo Chicken Cheese Fries

Try it out if you’re a buffalo chicken freak  fan like me, or if you just want to try a new (and healthy!) twist on a classic.

Have a wonderful Memorial Day weekend everybody!

 

Faux Fried Pickles

Today is a very special post – because I am dedicating it to one of the most amazing women I know – my Biffer!

(For those of you who don’t know, that’s what my sister Lindley and I call each other.)

Why today? Because it’s her birthday!!!! Last night she kept texting me her age – I’m hoping it was because it was the last day she could say the younger year opposed to having to remind herself. Hey, senility is a serious problem for the elderly!

All kidding aside (for now), I truly value my relationship with my sister – I have always looked up to her. I still do today, and likely, I always will. Her relationship with the Lord is truly inspirational, and it shines through her in her daily life. Her marriage (to my rockin’ brother-in-law) of almost 13 years is a wonderful example for my husband and I. And she’s an amazing mother to my 4 adorably silly nephews. Yes, that’s 4 boys. And a husband. And a dog. And well, putting up with me sometimes. Let’s get this woman a cape already!

Biffers

Somebody as special as my Biffer deserves a treat, right? We love having Biffer nights out…and they usually involve some yummy food, beverages and a fun activity. I remember visiting her at IU – we had planned a Biffer craft night where we made lots of fun stuff and watched Moulin Rouge. But before such an intense evening, we needed some fuel. So we went to a local restaurant/bar simply because of an offering on their menu – fried dill pickles.

Now, some may turn up their nose at the sound of fried dill pickles. Especially if you are a semi-rational person freak and don’t like pickles. But they have been a favorite of ours since our childhood when we’d take road trips down to Gulfport, Mississippi to visit my grandparents and eat at the Catfish Shack (sounds pretty classy right?). We actually consider ourselves connoisseurs of the fried pickle – like if a place offers the fried pickle spears, psh, no thank you! It must be the chips!

Close Up Pickles

Whether it was me picking up a to-go order of fried pickles for her during her first pregnancy, or us shoving down an order before going to see Top Gun (she loves Tommy C.) at the Orpheum, fried dill pickles will always make me think of my Biffer.

So today, in honor of my Biffer turning 30 + some, I am sharing a recipe for Faux Fried Pickles – a healthier way to enjoy our obsession!

Faux Fried Pickles (Serves 2-4 / 8 WW points total)

Ingredients

Half a 16 oz. jar thick cut, oval dill pickle chips (I used about 24 slices)

1 egg, beaten

1/2 Tbsp. Worcestershire sauce

1/2 tsp. Tabasco

1/3 cup whole wheat bread crumbs

1 Tbsp. white whole wheat flour

1/4 tsp. garlic salt

1/8 tsp. black pepper

1/4 tsp. smoked paprika

1/4 tsp. Cajun seasoning

1/3 cup fat-free Ranch dressing

Heat oven to 450 degrees. Spray a medium baking sheet with non-stick spray.

Lay your pickles on some paper towels and blot to dry.

Dry

In a small bowl, whisk together egg, Worcestershire and Tabasco. In a medium dish, mix together breadcrumbs, flour and seasonings. Working in batches, add pickles to the egg mixture to coat. Let any excess drip off, and then add to the crumb mixture. Press pickles into the mixture to ensure a good coating, then add to greased baking sheet. Repeat until all pickles are good and coated. Bake 10-12 minutes, then flip and cook another 5-7 minutes until golden brown.

PickleCollage

Serve hot with some ranch dressing for dipping.

Plated

Hope y’all enjoy…

Faux Fried Pickles

And Happy Birthday Biffer!

Buffalo Chicken Egg Rolls

I am so incredibly excited for this weekend! Not only is it a “we don’t have 15,000 things to get done” type weekend, but tomorrow is supposed to be gorgeous! As much as I do love winter and cold weather precipitation, it’s March people. I need some sunshine.

I’m ready for pretty pastel colors and beautiful flowers! I need to break out the grill and make cold, refreshing fruity beverages!

I need some patio weather…and a tan.

The husband and I absolutely love our backyard, although I confess I do not always have a sunny disposition when it comes to yard work. Okay, I hate it. There, I said it!

But – I do love to entertain, so that kind of makes up for it right? He gets the yard looking nice, I whip up lots of goodies and everybody enjoys themselves. It’s a win-win people (any comments affirming that statement would be appreciated so that I can print and laminate and post on the refrigerator).

So in the spirit of entertaining, I’m sharing a delicious new recipe with y’all I whipped up a few weeks ago and had to make again so that I could get pictures for sharing. I tried a version of these out at lunch with my co-workers a few weeks ago and though, I could easily make a healthier version of these!

With Dip

And voila, I did. It should come as no surprise to you that it’s a buffalo chicken recipe…I’m pretty transparent huh?

Baked Buffalo Chicken Egg rolls  (Makes 8 egg rolls / 3 WW points per egg roll)

Ingredients

1 1/4 cup cooked chicken breast, shredded

1-2 oz. fat free cream cheese, softened

1/3 cup celery, chopped fine

1/2 cup reduced-fat blue cheese crumbles

1/3 cup Frank’s red hot sauce (this is a good medium heat and good consistency)

8 egg roll wrappers

I Can’t Believe It’s Not Butter spray

1/2 cup fat free Ranch dressing

Heat your oven to 350 and coat a baking sheet with non-stick spray.

In a small bowl, mix together shredded chicken and cream cheese. Start with 1oz. cream cheese and see how it blends – shouldn’t be overly mushy, just enough to kind of hold the chicken together. Then add your hot sauce, celery and blue cheese crumbles and mix together until combined.

Cream CheeseHot Sauce

Blue Cheese

That was easy enough, right?

Now for the semi-tricky part – making the egg rolls look pretty decent. Make sure you have a clean, dry work surface and a small bowl of water and a pastry brush. Here are my step-by-step instructions…and some entertainment because I can’t be the only one who has it in my head while giving 5-step instructions. You know you love me.

Step 1: Take corner closet to you and fold up to filling. Brush top with a little water.

Step 2: Take side corners and fold inward on top of bottom fold.

Step 3: Firmly roll the wrapper up toward the top corner.

Step 4: Brush wrapper with water where the top corner is about to meet and press down.

Step 5: Place on baking sheet, spray with butter and repeat until done!

Eggroll Steps

It really is easier once you get the hang of it…and if they don’t turn out beautiful, at least they are still delicious right?

Once you have all of your egg rolls, um, rolled, bake for 6 minutes. Remove from oven, flip, spray other sides with butter spray, and return to oven for another 6-7 minutes. Plate and serve with Ranch dressing.

Plated

These are super delicious and actually pretty filling – the husband and I had these for dinner one night and 4 seemed to be the perfect amount! I’m sure you could cut these in half and serve as appetizers…but let’s be honest, you need a whole one to yourself!

Buffalo Chicken Egg Rolls

Enjoy and have a wonderful weekend everybody!