Housemade Potato Chips

2 or 3 large russet potatoes
Oil for frying
Salt

Pour the oil into a large cast iron skillet or dutch oven. Heat to about 375 degrees. (Best way to tell? Flick a little bit of water into the oil, you should hear popping sounds).
While the oil is heating up, slice the potatoes using a mandoline slicer (or whatever is going to give you paper-thin slices). Set the slices aside.
Carefully drop the slices in batches into the heated oil one at a time. Using tongs or a spider strainer, move the chips around so they don't stick to each other or the pan. After about 3 minutes, give them a flip. Fry until they turn golden brown, flipping again if necessary. (Hint: if the chips stop "bubbling" from frying, they are most likely done. It means all the water has boiled out and they will be nice and crispy.)
Remove the chips from the hot oil and drain on a paper towel or cooling rack. Spinkle with salt while they are still hot.

*This is a great way to use up potatoes that are about to go bad. If you don't have a mandoline slicer, try cutting the "tops" off of the potatoes and using a vegetable peeler to get paper-thin slices. Or, if you think you have superior knife skills, you could do that too. If your slices are thick, they will just take longer to fry. These chips are much healthier than factory-made chips, and you'll feel better eating them because you made them! These will keep for about a week or so stored in a zip-top bag or air-tight container...if they last that long :)

Every plant that my heavenly Father has not planted will be pulled up by the roots. Matthew 15:13

Shrimp and Bacon Stuffed Mushrooms

15 fairly large mushrooms caps (white or porcini)
3/4 cup fresh breadcrumbs
6 shrimp, cooked and chopped fine
4 slices of bacon, cooked and chopped fine (save the bacon drippings!)
1 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup parmesan cheese
About 1/4 cup olive or canola oil
Shredded mozzarella cheese for sprinkling on top

Preheat oven to 400 degrees.
Place the mushroom caps on a greased baking sheet with the top side down. In a small mixing bowl, mix together the breadcrumbs, shrimp, bacon, the bacon drippings, salt, pepper, herbs, and parmesan cheese. Add enough oil to just moisten everything. Spoon the mixture into each mushroom cap and sprinkle a little bit of mozzarella cheese on each one. Drizzle with a little more oil on top. Bake for about 15 minutes or until the cheese is melted, and the mushrooms are soft.

*I made up this recipe because Evan and I were sitting at home one night, and he said, "You should make stuffed mushrooms." Far be it from me to turn down my husband's request for such a thing. So I started thinking of things I might like to stuff mushrooms with. I added the shrimp for a bit of decadence, the bacon for some meatiness (and we all know everything's better with bacon!) and the herbs and cheese for a bit of flavor and zing. I used a combination of white and porcini mushrooms, and I honestly couldn't tell the difference. They were both just as good. Of course, if you're looking for the vegetarian option to this dish, just leave out the shrimp and the bacon - but really, where's the fun in that? ;-)

For this very reason, make every effort to add to your faith goodness; and to goodness, knowledge; and to knowledge, self-control; and to self-control, perseverance; and to perseverance, godliness; and to godliness, brotherly kindness; and to brotherly kindness, love. For if you possess these qualities in increasing measure, they will keep you from being ineffective and unproductive in your knowledge of our Lord Jesus Christ. 2 Peter 1:5-8

Jalapeno Poppers

6 Jalapeno peppers
2 oz. soft goat cheese
4 oz. softened cream cheese
Salt & pepper
2 eggs, beaten
2 cups dry breadcrumbs
Oil for frying

Heat the oven to 375 degrees. Place the whole jalapenos on a sheet pan and bake 15 minutes. Flip peppers over and bake another 15 minutes. Remove from oven and place in an airtight container to steam.
Meanwhile, in a bowl, mix together the goat cheese and cream cheese, salt and pepper. When peppers have cooled, rinse off the skins, cut off the tops, scoop out the seeds and ribs, and fill with equal parts of the cheese mixture. Dip in the egg, then breadcrumbs, egg again, then breadcrumbs again, shaking off the excess in-between.
Heat the oil in a deep-fryer or large cast iron skillet. Carefully drop in the stuffed peppers and fry until golden brown and crispy. Remove and drain on a paper towel.
Serve hot or at room temperature.

*I have just recently been really getting into spicy food. This fun appetizer is perfect for all you spice-lovers out there! It also makes a great Superbowl Party appetizer!! The cool creamy oat cheese and cream cheese is a perfect contrast to the spicy sweet jalapeno pepper. I have seen other poppers stuffed with just cheese, but I like the cream cheese mixture myself. Roasting the peppers beforehand gives the peppers a nice rich deep flavor. Make lots of these because they will disappear fast!

God is spirit, and his worshipers must worship in spirit and in truth. John 4:24

Shrimp Cocktail with Homemade sauce

As many shrimp as you want, any size
1/2 cup ketchup
2 tbsp prepared horseradish
Dash of hot sauce
Pinch of salt & pepper
Pinch of cayenne pepper or chili powder

Season the shrimp with salt and pepper. In a pan, sear the shrimp on both sides until they turn pink (about 3-4 minutes). Remove from pan and allow to cool.
In a small bowl, mix together the ketchup, horseradish, salt, pepper, cayenne, and hot sauce until well blended. (You can adjust the "hot" seasonings to your taste.)
Place the cooled shrimp either on a platter or hung around a bowl with the dip in the center. Enjoy!

*I don't know many people who don't like shrimp cocktail. The traditional way to make it would be to boil the shrimp and then let them cool before digging in. But searing the shrimp gives them so much more flavor, and doesn't take long at all. For the sauce, I like my cocktail sauce spicy, but as I said, you can adjust the seasonings to however you and your guests like it. This is a great way to start off your Thanksgiving dinner, or any dinner for that matter!

For it is God's will that by doing good you should silence the ignorant talk of foolish men. Live as free men, but do not use your freedom as a cover-up for evil; live as servants of God. 1 Peter 2:15-16

Svedish Meatballs

For the meatballs:
1 cup fresh breadcrumbs (2 slices bread in food processor)
1/3 cup milk
2 tbsp butter, divided
1 small shallot, diced fine
1 lb ground beef
1 egg, slightly beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/2 tsp paprika

For the sauce:
2 tbsp flour
1 cup beef stock or broth
4 oz sour cream (about 1/2 cup)

In a small pan, melt 1 tbsp butter and saute the shallot until soft. Remove from pan and set aside.
In a large bowl, soak the breadcrumbs in the milk for about 2 minutes. Add the remaining ingredients including the shallot into the bowl. Mix until well combined. Shape into small meatballs.
Melt the other tbsp butter in a large frying pan and cook the meatballs on all sides until no longer pink in the middle. Remove from pan.
Whisk in the flour and stir for 1 minute. Add the beef broth and whisk to get out any lumps. Stir until thick. Add the sour cream and bring to a boil. Add the meatballs back in, cover, and simmer for 5 minutes.
Serve over egg noodles, or just by themselves as an appetizer!

*Oh baby do I love Swedish meatballs. My mom used to make them for us when we were kids, but not often, so it was a treat when she made it. I just love the thick sauce, and the soft tender meatballs. This recipe is not hard to make at all. It always seemed a little daunting to me as a kid, but now that I'm all grown up, and I have made this recipe myself, it's easier than it looks! The milk-soaked bread really does keep the meatballs moist. And you can use any bread you have around the house. I used wheat bread for this particular batch, and it turned out fine! This recipe makes about 20 small meatballs.

Therefore, I urge you, brothers, in view of God's mercy, to offer your bodies as living sacrifices, holy and pleasing to God—this is your spiritual act of worship. Romans 12:1

Shortcut Thin Crust Pizza

Large restaurant style tortillas (as many as you want)
Tomato sauce
Grated Cheese (mozzarella works best)
Any other toppings you like

Preheat the oven to 350 degrees. Spread a thin layer of tomato sauce on each of the tortillas. Sprinkle with cheese and any other topping you are using. (Try not to overdo the cheese and toppings - remember this is a thin pizza).
Place the tortillas on a baking sheet and bake for about 15 minutes, or until cheese has melted. Cut into wedges and serve hot (or cold!).

*This is great as an appetizer, a snack, or even a light dinner. It is so quick and easy, and tasty too! The tortilla gets nice and crispy and makes for a great flavor. But I mean it when I say don't go too crazy with the toppings because you will be left with a soggy, nasty pizza. This is probably the one time when I would say, "Yes you CAN have too much cheese!" This pizza makes a great after-school snack for kids because (if they're old enough), they can do it themselves. It's kind of a twist on the classic English Muffin pizza we used to make as kids. Try it, you'll love it!

Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. John 14:27

Boneless Buffalo Wings

2-3 chicken breasts, cubed
1 cup flour
1 egg, beaten with 2 tbsp milk
Salt and pepper
Oil for frying
For the sauce:
1/2 cup hot sauce (like Frank's Red Hot)
1/3 cup melted butter
1/2 tsp chili powder
1/2 tsp paprika

Season the flour and the egg mixture with salt and pepper. Coat the chicken cubes in flour, shaking off the excess. Coat the cubes in the egg mixture, then put back into the flour and coat the cubes thoroughly.
In a large cast iron skillet, or heavy pan, heat the oil to about 375 degrees. (To test this, flick a little bit of water into the oil. If it pops, it's ready.) Working in batches, carefully drop in the chicken pieces and fry on both sides until golden brown and are just firm to the touch. Drain on a paper towel.
Mix together the hot sauce, melted butter, chili powder and paprika in a bowl. Dip the fried chicken pieces into the sauce until well coated. Serve with bleu cheese dressing and celery sticks.

*I absolutely love buffalo wings, but sometimes, I just want the good stuff without having to deal with the bones. This is a great way to enjoy wings. Ok, technically they're not really "wings," they're more like chicken nuggets, but you get the idea. You can make these as hot, or as mild as you want. I personally like my wings on the hotter side, and like the cooling effect you get from the bleu cheese and the celery. And trust me, these are so easy to make yourself, you won't want to order them as an appetizer for $8.99 or whatever they charge these days.

Restore to me the joy of your salvation and grant me a willing spirit, to sustain me. Psalm 51:12

Parmesan Herb Croissants

1 tube croissant dough (the kind you find in the refrigerated section of the supermarket)
About 1/2 cup grated parmesan cheese
About 1 tbsp dried basil

Break apart the individual croissants and lay them out flat on a baking sheet. Sprinkle each piece with parmesan cheese and basil in a thin layer. Roll up each croissant and sprinkle with more parmesan cheese.
Bake at 350 degrees for about 15-18 minutes, or until croissants are golden brown and cooked through.

*This recipe is a great way to spruce up stuff that comes pre-packaged. I love the croissants by themselves, but the cheese and basil give them a nice kick and a great flavor. You could even use different kinds of cheese if you wish - cheddar, swiss, romano. Use your imagination!

Baked Spinach and Artichoke Dip

10 oz frozen spinach, thawed
14 oz can artichoke hearts, drained and rinsed
1/2 cup parmesan cheese
1/2 cup swiss cheese
1/2 cup mozzarella cheese
10 oz alfredo sauce
1 clove garlic, minced
4 oz softened cream cheese

Preheat the oven to 350 degrees.
Roughly chop the artichokes. Combine everything in a large bowl and mix to combine. Place in an 8x8 glass baking dish and bake for about 25-30 minutes, or until cheese is bubbly.
Serve hot with chips or bread.

*This recipe is very close to the spinach and artichoke dip at Applebee's. It goes great with those pita chips we made a few days back, and makes a great party food. If you like, sprinkle some more cheese over the top just to give it some extra cheesy goodness. You can also substitute garlic powder for the garlic clove if you don't like the idea of biting into a piece of garlic. Just use about 1 tsp. This dip also keeps for up to a week or two in an airtight container in the fridge. When you're ready to eat it again, just put it back in the oven, or even in the microwave to heat it back up. Enjoy!!

And this is the testimony: God has given us eternal life, and this life is in his Son. 1 John 5:11

Pita Chips

5 pita pockets (recommend Sahara pitas)
Salt & pepper
Olive oil

Preheat the oven to 350 degrees.
Cut the pitas into 6 even triangles. Arrange them on a baking sheet and brush them with a little bit of olive oil so each one has a thin layer of oil on it. Sprinkle evenly with salt & pepper (add other dried herbs if you wish).
Bake for 15-20 minutes or until crispy and golden brown.
(Makes 30 chips)

*These pita chips could not be easier to make. Bags of pita chips sell for upwards of $3.00 at the store, and the bag is half-full when you get it. Why not make your own healthy, crunchy pita chips at home? These go great with anything you would use chips for. I especially like them with spinach and artichoke dip. Store these in a zip-top bag, and they will keep for at least a month. If you want to make these chips sweet, brush them with canola oil instead, and sprinkle with a cinnamon & sugar mixture. Bake for the same time and temperature and voila! A healthy, yet satisfying sweet treat.

Each of us should please his neighbor for his good, to build him up. Romans 15:2

Buffalo Chicken Fingers

For the sauce:
1/2 cup hot sauce (recommend Frank's Hot Sauce)
1/2 stick butter, melted

For the Chicken Fingers:
10 to 15 boneless chicken tenders
1 egg, beaten
1/2 cup flour
1/4 tsp garlic powder
1/8 tsp paprika
Salt & Pepper
Oil for frying

Beat the egg in a medium bowl and set aside. Mix together the dry ingredients in another bowl. Dip the chicken in the egg to coat, then dredge in the flour mixture, being sure to shake off the excess. Heat the oil in a large cast iron skillet. When it is hot enough (food will sizzle & bubble when dropped in), carefully drop in the chicken fingers and fry on both side until no longer pink in the middle, and crust is golden brown. Remove and drain on a paper towel.
Meanwhile, mix together the hot sauce and the butter in a large bowl. Once all the chicken has been fried, toss in the buffalo sauce to coat completely. Serve immediately with blue cheese dressing and celery sticks.

*This recipe was so incredibly easy. While you do have to drag out the skillet to fry the chicken, it fries up fast since it is a thinner cut of meat. And there is something so satisfying about making your own buffalo chicken at home. It tastes just like it would at any restaurant. There will most likely be a little bit of sauce left over once you have tossed all the chicken in it. But no worries, just store the leftover sauce in the fridge, and heat it up in the microwave whenever you need it again!

Remember this: Whoever turns a sinner from the error of his way will save him from death and cover over a multitude of sins. James 5:20

Fried Calamari

Another one from Alton Brown, but a favorite of mine.
2 quarts oil for frying
1 pound squid, tubes and tentacles
1 egg
1 cup ice water
1 cup all-purpose flour
Salt & pepper

Heat oil in a large cast iron skillet until it reaches about 375 degrees.
Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
Place the egg, water and flour into a bowl and whisk thoroughly to combine. In small handfuls, dip the squid in the batter and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Serve immediately.

*I was so excited to find squid at my local fish market! And cheap too! Evan and I have calamari as a treat every now and again, but it is so easy to make at home. Don't be afraid of those little tentacles, they are just as tasty as the tubes! If you are not familiar with cleaning a squid, have your fish monger do it for you, or buy the squid already cleaned. Otherwise, here is a perfect demonstration of how to clean a squid the proper way. I know squid is not for everybody, but I encourage you to at least try it. If not, this recipe also works with shrimp. Just cook the shrimp for 3 minutes instead of 1.

Light is sweet, and it pleases the eyes to see the sun. Ecclesiastes 11:7

BBQ Chicken Quesadillas

Remember that shredded BBQ chicken we made a few days back? These quesadillas use the leftovers!
(Makes one quesadilla - enough for one to two people)
2 large flour tortillas
1/2 cup of shredded BBQ chicken
1 tbsp olive oil
2 or 3 slices of red bell pepper, diced
2 or 3 slices of Spanish onion, diced
1/2 cup mozzarella cheese
1/2 cup cheddar cheese

In a large pan, heat the olive oil and saute the peppers and onion until they just start to get soft. Turn off the heat and set aside.
Sprinkle the cheddar cheese on top of one of the tortillas. Spread the shredded chicken evenly over the cheese. Spread the peppers and onions evenly over the chicken and cheese. Sprinkle the mozzarella on top of that and place the other tortilla on top like a sandwich.
In the same pan that you sauteed the peppers and onions, spray with cooking spray, and over low heat, carefully place the quesadilla in the pan. Cover with a lid, and cook for about 3 minutes per side, or until cheese is melted and tortilla is golden brown and crispy.

*I came up with this dish on a night when I was on my own for dinner. I didn't know what to make, and so I opened the fridge and saw the tortillas and the leftover shredded chicken. Aha! BBQ Chicken quesadillas. Then I saw the peppers and onions I had leftover from when I made the salsa and decided to throw those in also. I like my quesadillas REALLY cheesy, so feel free to throw more cheese in there. Don't like chicken, or don't have any? Skip it! Quesadillas are so versatile you can include just about anything you want. Like a little spice? Chop up a jalepeno with the pepper and onion. Be creative with this dish - you really can't go wrong.

Above all else, guard your heart, for it is the wellspring of life. Proverbs 4:23

Homemade Tortilla Chips

1 pkg soft tortillas (corn or flour), cut into wedges
Oil for frying (try corn oil)
Salt

Pour enough oil in a cast iron skillet to come about half-way up the pan. Heat the oil until it is about 350 degrees.
Carefully drop in the tortilla wedges and fry until they are crispy and golden brown.
Remove with a slotted spoon or tongs, drain on a wire rack over a paper towel. Season with salt immediately.
Serve with you favorite salsa and enjoy!

*I am a big fan of tortilla chips, but I am NOT a big fan of paying close to $5.00 for a bag that ends up being only half-full of them. I discovered I could make my own by accident. I was trying to make empanadas, and it just wasn't working out, so I just threw in the tortillas by themselves. Turns out they were better than any chip I could ever get from the store! I also make my own salsa (recipe coming soon!), and these go great with that. I hope you try it yourself at home and love it as much as I do.
(If you are a fan of those chips that have a "hint of lime," squeeze a little fresh lime juice over the chips before you salt them.)

For nothing is impossible with God. Luke 1:37