Category Archives: Snacks

Homemade Potato Chips

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This is a little diddy that I like to do because of two reasons…. A) I am too cheap to buy potato chips and B) Why buy if you can make your own majestical creations to your own liking?

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You want Cajun Potato Chips but no one makes them? Make your own batch seasoned with Homemade Cajun Seasoning!

You want super Garlic Potato Chips? Make you own batch with combination of garlic powder and salt!

You want a zesty Lemon and Rosemary Potato Chips? AGAIN, make your own batch using a combination of salt, lemon zest, and fresh minced rosemary!

You guys, this is prime time to make what you want… based on your own taste buds… based on your every whim… and because dagnabbit… WE CAN! Repeat after me… I LOVE GARLIC AND I AM NOT ASHAMED! I LOOOOOVE GARLIC AND I AM NOT ASHAMED!

Okay… that’s just the type of potato chips I made with this batch and I’m sorry that I am not sorry I made you say that… look at it this way, when you make your own potato chips using this recipe I will chant right along with you for your own special seasonings! See? All is well!

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Ingredients

6 Large Russet Potatoes

2 Cups Canola Oil (or more if using a large pot)

Kosher Salt

Seasoning of choice (I used 1/2 tbsp garlic powder + 1/2 tbsp onion powder)

 

Using a mandolin, thinly slice your potatoes as thin as you can get them….

Heat oil in a large pot over medium-high heat then toss in a hand full of the potato rounds at a time.

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Allow to fry for about 5 minutes or slightly less, you want them to be nice and golden crispy fried little gems… be sure to keep an eye on them so they dont burn, but you dont want them too soft at the same time. This is why its important to slice them as thinly as possible!

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Drain in a bowl lined with paper towels to absorb the excess oil and keep frying batches until you have finally gone threw all of your little potato rounds 😀

Toss with your salt and seasoning of choice then serve!

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I prefer mine poolside with a slice of ‘Merica but by all means, do as you please!!!!

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Pesto + Fontina Panini

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Honestly… I have nights where I get home from work and could really just go for a sandwich. I know this is awful and you all should shun me right about now, but before we make any rash decisions think of it this way…. The shammish (sandwich in Sarah language- dont ask questions) I speak of is loaded with melted ooey-gooey fontina cheese and piled high with arugula, tomatoes, roasted red peppers, green onions, and basil. Now imagine this said shammish slathered in a ginormo heaping of pesto and then griddled in a panini press until all the above mentioned amazing-ness meld and become acquainted with one another…. Do you still feel like shunning me now?

Also do not judge the pictures of the final product to harshly… I was starving and did not care so much in regards to looks. Shame on me, I should have known I was going to post this. O.o

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Ingredients

Ciabatta Bread (I used Olive Oil + Roasted Garlic Ciabatta)

Prepared Pesto

Fontina Cheese; sliced

Fresh Arugula

Fresh Basil Leaves (optional)

Tomato; sliced

Fire Roasted Red Peppers; sliced

Green Onions; sliced

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First things first, unwrap that majestical gift from the angels above (otherwise known as Fontina Cheese) and slice it up into nice thick slabs.

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Boom. Try to refrain from eating them…. you want the ooey-gooey to exist in your panini so stay strong my friends…

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Generously slather both sides of your ciabatta bread with the prepared pesto.

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Dont be shy with it now! Also please dont mind my rusty pastry brush… the rust builds character?

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Now that your ciabatta is ncie and happy, pile on the cheese…

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Arugula…

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Basil…

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Tomatoes…

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Red peppers…

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Green onions…

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And the other half of your bread!

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Allow the cheese to melt and the ciabatta to toast in your panini maker for about 5 minutes then enjoy!

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As I stated previously, dont criticize my finished product pictures too harshly…

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It may not have looked pretty but it sure was tasty!

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Homemade Tortilla Chips

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Tonight I made these to go along with my Homemade Queso Dip. It was as if the angles sang…. Really it was that good.

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Ingredients

1 Pkg Flour OR Corn Tortillas; wedged

1 Cup Canola or Vegetable Oil

Kosher Salt

Something to dip these bad boys into

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Heat oil over medium heat in a large skillet

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Once the oil is hot, gently place the tortilla wedges into the pan. You will know it is ready when the oil sizzles after putting the first tortilla in. Gently fry for about a minute or two each side until golden in color.

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Lay each chip out in a plate lined with paper towels and sprinkle with salt.

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Voila!

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Homemade Queso Dip

 

 

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A while ago I had made a big ol’ batch of queso dip and put it up here on Spirits & Thyme. It was a big hit and everyone seemed to love it, until one day…. I deleted the pictures! ::GASP:: I know I know, I thought I was cleaning up my photo archive on my blog, but little did I know I was also deleting them from my posts! Its been about 8 months since that frightful day and I have finally taken it upon myself to make another ginormous batch of the holy stuff!

Adapted from http://whiskedfoodie.com/recipe/homemade-queso-dip/

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Ingredients

1 Tbsp Butter

1 Tbsp Flour

1/2 Small Onion; diced

1 Red Bell Pepper; diced

1 Green Bell Pepper; diced

2 Garlic Cloves; minced

1/2 Tsp Kosher Salt

1/2 Cup Milk

1 Roma Tomato; chopped

3 Cups Shredded Cheese; Cheddar and Jack varieties reccomended

1/4 Cup Sour Cream

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Chop your peppers….

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Onions…

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As well as garlic and tomato.

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Shred the cheese

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Melt butter in a medium stock pot over medium heat

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Whisk in flour and allow the roux to bubble for a few minutes stirring often until golden in color.

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Keep at it…. were almost there!

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Tada!

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Stir in peppers, onions, and garlic.

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Continue to cook over medium heat until tender and slightly brown, about 6 minutes.

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Slowly stir in milk….

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Then add the tomatoes!

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Make sure to stir everything well and that it is thoroughly heated before moving onto the next step.

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Are you ready???

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Adding only one handful at a time, slowly stir in cheese until melted and smooth!

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I also added a hefty dash of taco seasoning because I didn’t add any hot peppers so it gave it a bit of pizazz! Jazz fingers for queso dip, if you will.

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Just look at that….

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Enjoy and let me know what you all think!

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Fried Parsnips with Sour Cream and Green Onions

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(Source) http://www.bonappetit.com/recipes/quick-recipes/2010/12/fried_parsnips_with_sour_cream_and_green_onions

So I am just going to say this right off the bat…

THIS IS A MUST TRY!

I have only had the pleasure to have experienced parsnip a few times and mainly in soups or stews so needless to say, this blew me away! They were perfectly golden, crispy, tangy, and delicious!!!

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Ingredients

3 Medium Parsnips; scrubbed well and sliced

2 Green Onions; sliced

2 Tbsp. Fresh Italian Parsley; minced

Sour Cream

1/4 Cup Vegetable Oil

Salt & Pepper

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Go to town with your glass of wine and start chopping the parsnip at an angle.

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Set up a nice little work area for yourself, because we like to think ahead sometimes 🙂

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Heat vegetable oil over medium high heat in a large skillet.

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Arrange parsnip chips in a single layer (in small batches)…

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Sprinkle with salt and pepper then flip once golden, about 4 minutes.

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Cook an additional 2-3 minutes or until tender but slightly crispy.

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Set aside the finished parsnip crisps on top of some paper towels until the rest of their friends are finished getting happy in the big ole pan of hot oil. 🙂

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Transfer onto a serving plate…

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Top with sour cream and sprinkle with green onions and parsley!

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Ciao!

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