Game Day Potato Wedges

Hands up who’s got a football fan in their house? If you do you probably don’t need me to remind you that the Super Bowl is tomorrow and with it all the beer and food you can cram in a house (anyone have a hubby with a beer fridge in the garage that’s about to explode right about now?). Whether you’re right in there with the guys and enjoy placing bets either against each other metaphorically or literally using sites like FanDuel, or you’re just going to put on a jersey and pretend to watch (ie yell at the TV when everybody else does) there’s few other excuses like the Super Bowl to indulge in some naughty eats.

And by that I mean basically anything that can be dipped, eaten without a fork, and most likely involves bacon. And carbs… followed up with a big helping of beer or another drink of choice. Bring on the sweatpants/ leggings/ elastic waistband pants. So yeah, I’m just going to write off eating healthy on Sunday now so I can enjoy all the things in their bacon- y, oh- so- bad- for- you- but- it- tastes- so- good glory. If you’re wanting to whip up something last minute these potato skins won’t disappoint. All the credit for these has to go to Will since he’s the one who always makes them (I just take the pictures while we try not to eat them and drool all over them), and really is possible for anything to taste bad when there’s bacon involved? Guys, this one’s for you in honour of the big day- hope your team wins! (and if not, at least you got some good grub out of the deal 😉 ).

Ingredients

6- 8 large russet potatoes

3 cups cheddar cheese, grated

1 bunco of green onions, diced

1 package of bacon (8- 10 slices)

Salsa & sour cream to serve

Directions

1. Preheat your oven to 375 degrees. Slice your potatoes lengthwise so that the wedges are approx 1 1/2″ wide. Using a sharp knife, carve out a small divet (think similar to removing the core from apple slices), and chop off an inch from each end. Lay on a baking sheet and bake for 20 minutes, until the flesh of the potato is cooked.

2. Over medium heat, cook up your bacon to desired crispiness (remember that it’ll also be going in the oven and will crisp up a little more in there). When cooked, transfer to a plate with a piece of paper towel and allow to cool; pat with paper towel to remove any excess grease. Chop into large bacon bits.

3. Start layering the toppings on the potato wedges starting with the grated cheddar cheese, followed by the diced green onion and bacon bits. Pop back in the oven for another 10- 15 minutes until the cheese has melted.

4. Take out of the oven and serve with sour cream and salsa (and any other toppings you’d like). Enjoy!

 

 

Yummy Mummy Monday: Pepper Jelly

I love what the end of Summer brings. The changing of seasons offers up a change of culinary options: we shift away from salads and lighter foods to soups and meals that leave you warm and satisfied. A tradition I’m starting to enjoy is canning some of the delicious fresh Summer produce to be enjoyed later in the year when the warmth of the Summer seems like a distant memory. I’ve only taken up canning in the last few years and I certainly haven’t ventured too far into all the options, but I’ve found it to be a fun way to preserve food- and one made even more enjoyable when you do it with a friend. My best friend has been an avid canner for longer than I have, and she has brought this pepper jelly to family functions as a quick and simple appy. Believe me when I say it doesn’t last long. Even if you’ve never tried something like it, this recipe is sure to be a crowd pleaser! These jellies are great for holiday parties and stocking stuffers- and yes, we need to start thinking about the holidays! They’ll be here before we know it. 😉 And for newcomers to canning, this is a great simple recipe to get you started.
Yummy Mummy Recipe: Pepper Jelly
Makes 6 8oz jars. Jelly can be stored up to 1 year.

Ingredients:
1 whole red bell pepper, seeded & finely chopped
1 whole green bell pepper, seeded & finely chopped
5 whole jalapenos, seeded and finely chopped (You can chop the peppers either with a food processor or by hand- I recommend wearing gloves for handling the jalapenos if chopping by hand- my fingertips burned until the next day after handling these babies!)
2 cups apple cider vinegar
5 cups sugar
1 package fruit pectin
Directions:
1. Make sure to sterilize jars and lids prior to starting; most dishwashers have a setting that will sterilize, just leave the door closed until you’re ready for the jars. 

2. In a large double boiler pot stir together peppers, vinegar, and sugar and bring to a boil. Boil for 5 minutes then set aside to cool for 5 minutes.
3. Add the fruit pectin, stirring constantly. Make sure everything is mixed well, then let stand for a few minutes.

4. Pour the jelly into sterilized jars and seal tightly by hand. Submerge jars up to neck in the pot of boiling water and bring to a boil. Once the water is boiling, set timer for 5 minutes.

5. Carefully remove jars- using canning tongs are best- and set jars aside to cool. Listen for the lids to ‘pop’ indicating that they have sealed. this can take a little while, so don’t worry if they don’t all seal right away.

Enjoy the pepper jelly with cream cheese and crackers or for a dairy- free version, mix with some goat cheese yogurt. 

Thanks to my friend Courtney for the recipe and to my Dad for helping me make my first batch of jelly!
oxox
September posts sponsored by Cutie Pie Boutique

Yummy Mummy Monday: Homemade Hummus

One of my good friends recently gave me some of her homemade hummus and I’m a little embarrassed to say it was gone within 10 minutes (!!!). Honestly, if I had a choice, I would usually pick another dip such as guacamole or tzatziki over hummus, but this stuff had me going back for more ’til there was none left. It’s a nutrient- packed & simple dip to make and great to pack in work or school lunches with veggies or crackers. There are so many versions out there, but I am in love with this recipe from my friend, so I couldn’t help but share it. I hope you enjoy it as much as I did! 😉
Yummy Mummy Recipe: Hummus

Ingredients:
1 can chickpeas, drained with liquid set aside
3 tbsp tahini (sesame paste)
Juice of 1/2 a lemon
3 tbsp olive oil
Sprinkle on cumin powder
2 tbsp finely chopped parsley
3 cloves garlic
Salt to Taste

Directions:
1. Place all ingredients in the food processor and blend until smooth
2. Add juice from chick peas until desired consistency is found

Enjoy with your favourite bread, crackers, pretzels, & other dippable goodies!


Image Source: Pinch of Yum

September posts sponsored by Cutie Pie Boutique 

Yummy Mummy Monday: YOLO Spinach Artichoke Dip

Ok, so even thought the name suggests this is an indulgent recipe which you’ll love in the moment but maybe regret later, I’ve provided the healthy version that I created with the naughty options next to them, so you can decide how indulgent you want to be. My friend Marian passed her recipe on to me (it’s knock off Cactus Club folks, so you know it’s good!), and I adapted it for those looking for a lighter option. This is a great take & bake option you can make ahead for a potluck, or perfect baked & served right away. Either way, you won’t be disappointed. Because, ya know you only live once! 😉

Yummy Mummy Recipe: YOLO Spinach Artichoke Dip

Ingredients:
1 14oz can artichoke hearts, drained
3/4 cup grated Parmesan cheese
3 cloves garlic, crushed
1 10oz package frozen chopped spinach, thawed & drained
2/3 cup Greek or plain yogurt (or 1/3 cup heavy cream + 1/2 cup sour cream)
1 cup shredded mozzarella cheese

Directions:
1. If baking right away, preheat oven to 350 degrees (if baking later, just remember the temp and time needed (15- 20 minutes).
2. In a food processor, combine artichoke hearts, Parmesan cheese, and garlic. Pulse until chopped.
3. In a separate bowl, mix spinach, & yogurt (or if you’re being naughty, the heavy cream & sour cream). Toss in the artichoke mix and combine.
4. Pour dip into a 9″*13″ baking dish (or something of a similar size) and top with grated mozzarella. Bake for 15- 20 minutes, or store in fridge until ready to heat & serve.

Enjoy with tortilla chips, sourdough bread, or your favourite dippable edibles!


A special thank you to my friend Marian for giving me this amazing recipe that I’ll be making many more times! YOLO- so you better make it tasty! 


August posts sponsored by Cutie Pie Boutique

Yummy Mummy Recipe: Pesto Pan Bread

All I have to say is heck yes! I love LOVE this recipe! I created it based on a dish at one of my favourite restaurants. You can make it as an appetizer or entree, do it gluten free, and/ or dairy free, or paleo (I’m always trying to come up with allergy- friendly options!). I made this recently for a potluck family dinner and it was gone in no time. PS it’s delicious with red wine! 😉

For the crust:
Remember my recipe for home made pizza? You’ll be using this for your crust. 
For gluten free versions, either swap in your favourite gluten free flour or mix or slice up some eggplant (this is also the base for the paleo version). 
For the pesto topping:
2 tbsp Italian seasoning
1 handful fresh basil (should be 1/2 cup when loosely chopped)
1 tsbp olive oil
3 cloves garlic
1/4 cup pine nuts (optional)
1 cup diced goat cheese (optional)
1 fresh tomato, sliced thin (optional)

Directions:
1. Prepare your crust; if making with eggplant, slice into pieces 1/2″ thick
2. Pre heat oven to 350 degrees; roll out dough. Drizzle dough or eggplant with olive oil & sprinkle with Italian seasoning.
3. Bake for 10 minutes; while crust/ eggplant is in oven, toss basil, olive oil, garlic, & pine nuts into food processor; puree until smooth.
4. Remove crust/ eggplant from oven & spread pesto over crust/ eggplant; top with goat cheese and tomato if using
5. Cook for another 10 minutes (tip: goat cheese does not melt the same as regular cheese; it will still look similar when you remove it from the oven)
6. If serving as an appetizer, slice into thin pieces; if serving as an entree, slice as a regular pizza.

Delicious if served hot right from the oven, or cool with pizza sauce for dipping.


The regular version…

 …And the eggplant version
Photos by Katherine Petrunia
March posts sponsored by Cutie Pie Boutique

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