Showing posts with label Scrummy Snacks. Show all posts
Showing posts with label Scrummy Snacks. Show all posts
Potato Chips are not something that I eat very often, but I do so love them. Back in Canada my favourites were Ketchup, All Dressed, Dill Pickle and Barbeque.
When I was growing up Potato Chips were a rare treat and they didn't come in a whole lot of flavours. Mostly just plain salted. I can't remember when we started to get other flavours.
When I was in Grade Six my class won the Red Cross Penny Parade and the prize was a bus strip through the Valley (Nova Scotia) where we got to visit some local food producers. We visited a fish farm, along with Scotian Gold (who processed fruits and vegetables), the Berwick Bakery which provided all the baked goods for the Valley, and Scotties Potato Chip Factory.
We were given free apple juice to drink, donuts from the bakery and a bag of potato chips from Scotties! I don't need to tell you which was my favourite!
I can remember going to a local cafe with my friend Cindy McGregor. We would buy a bag of plain potato chips from the grocery shop attached and then order a coke.
We would open the potato chips and sprinkle them with vinegar to eat along with our cokes. Boy we sure enjoyed them!
My mother and father were real hockey fans. Saturday nights were always hockey nights in our Canadian household. My mom always had potato chips to enjoy as a treat along with the game. We would each be given our own little bowl of them.
This was a real treat! She used to keep them hidden behind my father's dresser in their bedroom. Needless to say we often snaffled the odd sneaky chip or two or three during the week when nobody was looking. (Oh we were naughty!)
I am quite sure my father got blamed for the magically emptying chip bag. He never said anything to us, so in all likelihood he was also snaffling up the odd sneaky chip himself!
He says he wasn't, but I have my doubts.
Here in the UK, there is no end to the different flavour varieties of potato chips that are available. Ham and Mustard. Beef and Onion. Roast Chicken. Smoky Bacon. Worcestershire Sauce.
Prawn Cocktail. 😝 (Not my favourite) Pickled Onion. Sour Cream and Sweet Chili. Sea Salt and Cracked Black Pepper. Salt and Vinegar. That's just few. There are many others.
At Christmas time they come up with even more Seasonal Flavours. Like Turkey and Stuffing. Brussels Sprouts. Glazed Ham. Pigs in Blankets. Cheese and Cranberry.
I was craving some potato chips today and lacking the ability to go to the shops and pick some up, I did the next best thing. I made some in my microwave oven, which is relatively simple and quick to do.
These are always delicious and crisp. And it almost goes without saying that they are a lot healthier than the processed ones. They are low in fat and salt and preservative free.
You need to cut the potato as thin as you can. Ideally about 1/8 inch thick. I use my mandoline, but you can do it with a knife. The thinner you get them, the quicker they cook.
I do give mine light spritz with canola oil cooking spray, but you don't have to.
Today I sprinkled them prior to cooking with some of my homemade Cajun spice seasoning, but they are nice sprinkled with just sea salt, or sea salt and cracked black pepper.
The nice thing about these is you control how much salt you use.
You can peel if you like, but I always leave the peels on. These are incredibly moreish so be fore-warned!
It's impossible to eat just one. Utterly and hopelessly impossible.
Microwave Cooked Potato Chips
Yield: Variable
Prep time: Cook time: Total time:
Now you can indulge in one of your favourite treats, without any artificial flavourings or unnatural ingredients. Low fat, cooked in the microwave. Easy peasy and every bit as delicious as any you might buy, if no more so.
Ingredients:
- 1 medium sized red potato, unpeeled, washed and patted dry
- cold water
- canola oil cooking spray
- your favourite seasoning mix
Instructions:
How to cook Microwave Cooked Potato Chips
- You need to cut your potato into thin slices. I cut mine about 1/8 th of an inch thick using my slicer tool. If you are using a knife, make sure it is sharp and cut the slices as thin as you can. Cut a thin slice from one long edge of the potato so it won't move around while you are cutting it. This makes is a lot easier. As you cut the potatoes, drop them into cold water. This helps to remove some of the starch.
- Pat the potato slices dry with some paper kitchen toweling. Have ready a large microwave-safe plate. Lay the potato slices onto the plate in single layer and not touching. (You will probably have to work in batches.) Spritz lightly with the cooking spray. Sprinkle lightly with your desired seasoning.
- Microwave on high in the microwave for two minute intervals, flipping them over each time until they are golden brown and crisp. (Note I only spritzed with the oil spray and sprinkled them with the seasoning once.) Take care as the plate will get hot. Use a pot holder. The time taken depends on how many slices you have on your plate and the strength of your microwave. Mine took about six minutes. Scoop off onto a wire rack to cool.
Notes:
Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.
Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
Make Your Own Creole Seasoning: Mix together 1/3 cup paprika, 3 TBS dried oregano, 3 TBS ground black pepper, 2 TBS dried basil, 2 TBS fine sea salt, 1 TBS cayenne pepper, 1 TBS onion granules, 4 tsp dried thyme, 4 tsp garlic granules. Store in an airtight container out of the light for up to 6 months.
Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
Make Your Own Creole Seasoning: Mix together 1/3 cup paprika, 3 TBS dried oregano, 3 TBS ground black pepper, 2 TBS dried basil, 2 TBS fine sea salt, 1 TBS cayenne pepper, 1 TBS onion granules, 4 tsp dried thyme, 4 tsp garlic granules. Store in an airtight container out of the light for up to 6 months.
What is your favourite flavour of potato chip? What are you missing the most, snack wise . . . in this lockdown? I really want to know!
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I wish you could all smell my house right now! It smells like heaven, all cinnamony and sweet! That's because I have been busy making a Hostess Gift today!
Whenever we are invited to someones house for a meal I like to bring a Hostess Gift along as a thank you! We are going to our friend's Tina and Tony's for lunch today and so I thought I would make something special for them to enjoy.
The last time we went I took along a loaf of my Irish Tea Brack. Oh, I know I could bring some After 8 Mints or some such, but I think a homemade gift is so much more personal!
I was going through my Big Blue Binder and this recipe for Pecan Crunch Snack Mix caught my eye and I happened to have everything in the house to make it. For those of you who don't know my Big Blue Binder is a recipe binder that I have been collecting recipes in throughout my life, since I was a small girl.
It is bulging with recipes gleaned from magazines, family and friends throughout the years and it has travelled all around the world with me. It is filled with the best of the best, and this is one of those recipes!
A few are clippings, but most are handwritten. I used to have beautiful handwriting. Not so much anymore. I have gotten out of practise. This is one of the hand written ones!
I have not noted the source of the recipe, but strongly suspect it was taken from an add for Shreddies breakfast cereal!
It makes for the perfect snack mixture and Hostess Gift. Sweet and salty . . .
Crisp and crunchy . . . with plenty of sugared pecans, toasted cereal and sweet stick dried cranberries . . .
And throughout the scent and flavour of cinnamon and honey . . . tantalisingly rich and wonderful . . .
It makes enough for two jars to give away and a small container to keep and is as easy as stirring together some cereal, nuts, cinnamon and cranberries . . .
and cooking a sweet concoction to toss them with, prior to spreading it all out on a baking sheet and toasting it in the oven for about half an hour. Easy Peasy!
Yield: 6 1/2 cups
Pecan Crunch Snack Mix
One from my big blue binder. I am sure I copied it from an ad in a magazine for Shreddies cereal. Delicious addictive! This makes great hostess gifts as well.
ingredients:
- 520g shreddies cereal (4 cups)
- 120g coarsely broken pecan nuts
- 50g dried cranberries (1/2 cup)
- 2 tsp ground cinnamon
- 50g soft light brown sugar (1/2 cup packed)
- 60g butter (1/4 cup)
- 60ml corn syrup, golden syrup or honey (1/4 cup)
- 1/4 tsp bicarbonate of soda (baking soda)
instructions:
How to cook Pecan Crunch Snack Mix
- Preheat the oven to 120*C/250*F/ gas mark 2. Butter a large baking sheet with a rim really well. Measure the cereal, pecans and cinnamon into a bowl and toss together.
- Combine the butter, brown sugar and golden syrup in a medium saucepan. Bring to the boil, stirring constantly over medium high heat. Once it comes to the boil. allow it to boil for 2 minutes without stirring. Take off heat and stir in the bicarbonate of soda. It will foam up. Pour this over the cereal mixture in the bowl and toss to coat using a spoon. (The mixture will be very hot so don't touch it with your hands!!) Spread out on the prepared baking sheet.
- Bake for 30 to 35 minutes, stirring it every 8 to 10 minutes until crisp and lightly coated. Cool completely before storing in an airtight container.
This is so good I am glad that I am giving most of it away. Its far too dangerous to have around for very long! I hope that Tina and Tony enjoy it!
Up Tomorrow: Maple & Spice Corn Bread
I've been racking my brains to come up with something tasty for the upcoming holidays of Halloween and yes, Thanksgiving (American). It hasn't been really easy having had a ticky tummy for the past couple of days. I haven't really felt like much in the way of food, eating or recipes!
I've been eating applesauce, bananas and dry toast. I am feeling a bit better today, thankfully. I am not sure if your kids were like mine, but getting them to eat anything prior to Trick-Or-Treating was nigh onto impossible. They were very eager to get out there with the other kids in the neighbourhood.
Jon carving his pumpkin . . .
I had made Apple Pie Tacos for our RS activity last week. It was a presentation on flat breads. I had a bag of lightly salted tortilla crisps leftover and I thought to myself, lets try to do something with those.
Jakey carving his pumpkin ...
Because of my illness I had lots of applesauce in the house as well, so the wheels started turning and I thought Cinnamon Apple Nachos. But they had to be quick and easy, and something children would like to eat.
Josh working hard on his pumpkin . . . I am betting his tongue is out. Its a family trait. We all stick out tongues out when we are concentrating.
I shook the bag of tortilla crisps together with some melted butter and cinnamon sugar, spread them on a baking tray and baked them in a moderate oven until they were crispy toasty and nice and cinnamony . . .
While they were baking I stirred together some applesauce and a bit of cinnamon to give me some cinnamon applesauce. You could leave the cinnamon out if you wanted to.
You can use chunky applesauce or smooth applesauce. I used the smooth as that is what I had, and you want to use unsweetened. There is enough sugar in the crisps.
I put that into a bowl for dipping and topped it with some sour cream, which I then drizzled with some salted caramel sauce. (Optional, but very nice.)
Popped the bowl onto a plate and surrounded it with the cinnamon sugar tortilla crisps. Presto chango, a really delicious snack that the kids will love that won't take a lot of time. Guaranteed to please!
Yield: Serves 4 - 6
Quick Cinnamon Apple Nachos
prep time: 8 minscook time: 12 minstotal time: 20 mins
These are delicious, quick and easy. Its a sweet and salty thing. What more could you want?
ingredients:
180g bag of lightly salted tortilla crisps (6.5 ounces)
4 TBS melted butter
4 TBS sugar
2 tsp ground cinnamon
For the dip:
1 (280g jar) of smooth or chunky unsweetened apple sauce (about 10 ounces, or 1 1/4 cups)
pinch cinnamon
4 TBS sour cream
salted caramel to drizzle (optional)instructions:
Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray
with some aluminium foil and spritz lightly with low fat cooking spray.
with some aluminium foil and spritz lightly with low fat cooking spray.
Open the bag of tortilla crisps and
drizzle with the melted butter, give them a good shake to mix the butter
well in. Mix together the sugar and ground cinnamon. Pour into the
bag and give them another good shake to coat all. Pour them out onto
the baking tray in a single layer. Bake for 10 to 12 minutes until
golden and smelling nice and cinnamony. Take out of the oven and let
cool while you set up the dip.
drizzle with the melted butter, give them a good shake to mix the butter
well in. Mix together the sugar and ground cinnamon. Pour into the
bag and give them another good shake to coat all. Pour them out onto
the baking tray in a single layer. Bake for 10 to 12 minutes until
golden and smelling nice and cinnamony. Take out of the oven and let
cool while you set up the dip.
applesauce into a bowl and stir in a bit of cinnamon to taste. Top with
dollops of the sour cream and drizzle with the salted caramel. Place
in the middle of a platter and surround with the cinnamon sugar tortilla
crisps for dipping.
Created using The Recipes Generator
I'm an adult and not feeling too good and I thought these were really tasty. Its times like this what I wish I had family closer around to enjoy these things I come up with. I love my grandchildren, and it would be so nice to be able to spoil them year round!
Jakey in the hay bales. He really looks like his mum here. I know I am a bit biased but I just think I have the bestest, smartest, most handsomest grandchildren ever! Bon Appetit!
Do you like cookies that are buttery, crisp edged and chewy in the middle? Mmm . . . they're the best!
I am a big fan of the flavours of rum and raisins together. Rum and Raisin ice cream has always been one of my favourites, right up there alongside of maple walnut and vanilla!
These cookies are absolutely gorgeous! Crisp edged. Chewy centred. Buttery. Nicely spiced. And stogged full of lovely rum flavoured raisins.
They truly are delicious. So delicious that despite my diabetes, I scarfed one down almost as soon as it came from the oven. Naughty me. I will be paying for that the rest of today . . .
Spiced with ground cinnamon, nutmeg, cloves and ground coriander . . . it went down so well with a nice glass of cold milk. Oh boy . . . these could be dangerous! Do note, there are NO eggs in the recipe. I have not left them out. Adapted from a little cookbook by the people at Love Food, entitled . . . simply . . . Cookie Jar.
1/2 tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
Preheat the oven to 180*C/350*F/ gas mark 4. Butter several baking sheets. Set aside.
Place the 2 TBS of rum into a bowl along with the raisins. Heat in the microwave on high for 30 seconds. Set aside.
Cream together the butter and sugar until light and fluffySift in the flour, cinnamon, salt, soda, nutmeg, coriander and cloves. Stir into the creamed mixture, then stir in the rum and raisins.
Divide into 18 portions, rolling each into a ball. Place well spaced apart on the baking sheets and flatten each slightly with the back of a spoon.
Bake for 10 to 12 minutes in the preheated oven. Let sit on the baking sheets for several minutes before removing to a wire rack to cool completely. Store in an airtight container.
If you only bake one thing this weekend, make it these! They're fabulous! Do not attempt to resist! Bon Appetit!
Note - You can use rum flavouring mixed with water instead of the dark rum if you wish and don't do alcohol like us. Works perfectly.
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