Homemade Baked Egg Rolls

These homemade baked egg rolls are a snap to make, and so delicious you’ll want to triple the recipe. Try serving them at your next party – they’ll be a hit!

Continue reading

Balsamic Green Beans and Onions

Balsamic Green Beans and Onions Recipe

I love green beans basically any way a person could cook them. But sometimes I like to mix it up a little bit, and make something a little more exciting than just adding butter, salt, and pepper. I made this dish as a side to our main course when my in-laws were visiting recently, and everyone loved it. My mother-in-law was taking notes so that she could make it again once she got back home.

So I guess it passed that test!

Plus, the kids asked for seconds. Which basically means you should go make this right now.

Balsamic Green Beans and Onions Recipe

Balsamic Green Beans and Onions
A great way to "mix up" your green beans from the same-old-same-old.
Course: Vegetable
Cuisine: American
Author: Emily Chapelle
Ingredients
  • Expeller-Pressed Coconut Oil no coconut flavor
  • A couple of onions sliced or diced
  • clove A or two of garlic minced
  • Green beans washed and with the ends snapped off
  • Balsamic vinegar
  • Salt and pepper
Instructions
  1. Melt your coconut oil in a large pan over medium heat while you cut the onions.
  2. Add the onions and let them cook for a few minutes, until translucent.
  3. Toss the garlic into the pan and let it cook for a couple of minutes with the onions.
  4. Add your green beans to the pan, and toss to coat with the oil. Cover
  5. Cook, covered, about 10 minutes, opening the pan once or twice to stir things around again.
  6. When the green beans smell delicious (the timing is very precise as you can tell), remove the lid and add a few tablespoons of balsamic vinegar.
  7. Stir and let the vinegar reduce a bit.
  8. Salt and pepper to taste.

 

Easy Chilled Cucumber Salad Recipe

This easy chilled cucumber salad recipe is another of my family’s favorite super-simple recipes, and since the cucumbers at the Amish market have been absolutely beautiful, we’ve been happily munching this for months now. It comes together in just a few minutes, and it’s a great addition to dinner, but the leftovers are even better after marinating overnight in the fridge.

My husband’s eyes lit up when he saw me pack some of the leftovers in his lunchbox, and my daughter ate a huge pile of this after coming home from school the other day. It’s a big hit in our family!

Easy Chilled Cucumber Salad Recipe

Easy Chilled Cucumber Salad Recipe
Prep Time
10 mins
Total Time
10 mins
 
This easy chilled cucumber salad recipe comes together in just a few minutes, and it's a great addition to any dinner. As a bonus, the leftovers are even better after marinating overnight in the fridge.
Course: Salad
Cuisine: American
Servings: 6 servings
Author: Emily Chapelle
Ingredients
  • 4 large Cucumbers peeled and seeded(optional), sliced or cubed
  • 1/3 cup Extra-virgin olive oil
  • 1/4 cup Red wine vinegar
  • Sea salt
  • Parsley or Dill
Instructions
  1. In a small lidded jar, shake the extra-virgin olive oil, red wine vinegar, a good pinch of Sea salt, and a sprinkle of parsley or dill.
  2. Pour the dressing over the sliced or cubed cucumbers, toss to coat.
  3. Chill until it's time to eat!

 

Easy Chilled Cucumber Salad Recipe

Easiest Crispy Oven-Roasted Potatoes Recipe

I love to cook, and trying new recipes is really fun for me. But when we settle into normal life, and cooking isn’t necessarily the focus, I tend to return to the basics. Simple food, simply prepared. Easiest Crispy Oven-Roasted Potatoes Recipe

Easiest Crispy Oven-Roasted Potatoes

These crispy oven-roasted potatoes are a favorite of my husband and I. Sometimes my son enjoys them, but my four-year-old daughter dislikes white potatoes (and I’m in no way encouraging her to learn to like them, as I see them as a bit of a splurge) so she abstains when we make these. Sometimes, I’ll squeeze a bit of lemon juice over mine, to mimic this lemony potatoes recipe with a lot less preparation. The leftovers are even great cold, or you can of course reheat in a toaster oven or in a pan.

Easiest Crispy Oven-Roasted Potatoes Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
These crispy oven-roasted potatoes are a favorite simple side to accompany burgers and a vegetable. And they're EASY to make. Squeeze some lemon juice over them for a tangy surprise!
Course: Sides
Cuisine: American
Author: Emily Chapelle
Ingredients
  • Red-skinned potatoes washed and cubed
  • Extra-virgin olive oil
  • Sea salt or your favorite seasoning
Instructions
  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Toss your potatoes with enough olive oil to lightly coat them.
  3. Spread potatoes on metal baking sheets in a single layer.
  4. Sprinkle with sea salt or your favorite seasonings.
  5. Roast for half an hour, then scrape the potatoes up with a metal spatula/flipper, and turn them.
  6. Continue roasting another 10-20 minutes, or until the potatoes are as crispy as you like.

Easiest Crispy Oven-Roasted Potatoes

Would you like to see more of my family’s everyday recipes?

These are usually things that don’t require many ingredients, and the preparation isn’t anything complicated. They might be things you already know how to do, but being able to bookmark or pin them for your meal-planning convenience might be helpful. What do you think?

Primal Baked Zucchini Rounds (Grain Free, Gluten Free)

A little while back, I found these zucchini tots on Pinterest and thought to myself, “Dang if I don’t like me some zucchini. I bet these are the bee’s knees!” Or something along those lines anyway. Rayna got the idea from Kelsey at The Naptime Chef (here are her Zucchini Bites) and wow. Hers look good too.

I must be a bit of a pig, because my incarnation of them was twice as big as Kelsey’s and four times the size of Rayna’s batch. What can I say? I love Zucchini.

I also made mine grain/gluten-free. They’re Primal too, or Paleo plus cheese.

You can follow my step-by-step image instructions, or skip to the end for the recipe.

Step-By-Step Primal Baked Zucchini Rounds (Grain Free, Gluten Free)

Grate a bunch of zucchinis. I like to hold on to the stem end as a “handle.”

IMG_8287

(Thanks to my sweet husband for taking a couple of pictures of me and Joseph cooking! Gotta love babywearing for cooking with the littles.)

IMG_8292

That’s my new Kokadi stars wrap. I’m a total kokadi fan now… must get more kokadi!

IMG_8304

Anyway, grate your zucchinis onto a kitchen towel. When you’re finished, spread them out evenly.

IMG_8308

Fold over the edges, and…

IMG_8309

place another folded towel on top. Then…

IMG_8310

roll up the whole thing and SQUEEZE that sucker. Press on it, smash it, squeeze it. You’re trying to get out as much “juice” as you can so your rounds won’t be soggy.

IMG_8311

This is pretty good!

IMG_8313

Now add a diced onion. I really like them diced smaller than this, but my knife needs some sharpening, so I didn’t want to keep fighting with it. (Does anyone have a foolproof knife sharpener recommendation? I mean I AM A FOOL so need EASY.)

IMG_8329

Grate some cheese and throw it in too. I used sharp cheddar.

IMG_8334

Add your eggs…

IMG_8336

…almond flour…

IMG_8340

…and seasonings. I used garlic salt and cumin. I would have used MORE cumin but I ran out. Noted on the grocery list! You can use whatever seasonings you like though.

IMG_8341

Use your cookie scoop to drop lumps onto parchment-lined cookie sheets. I’ve been using this reusable parchment lately and I LOVE it. It’s thin and flexible, not thick like the silicone sheets (and it’s way cheaper). I need to get more of these to cut to fit my loaf pan, cake pans, etc. Sorry for the tangent but I gotta share.

I patted them down a little bit with my fingers after taking this picture, to make them a bit flatter.

IMG_8347

Bake at 400 degrees for about 15 minutes…

IMG_8349

…then flip them over, and continue baking, around 5-7 more minutes to crisp the other side.
IMG_8350

They’re piping hot and ready to eat!

IMG_8355

They reminded me and my husband both of potato latkes, but… not potatoes, and baked in the oven, not fried. But zucchini. And with cheese. But still. Latke-esque. So I pulled out the sour cream as a condiment for them. Good good choice.

IMG_8364

I’m sure you could make a fancier dip, but they didn’t need anything fancy. Little unassuming zucchini rounds, packed with flavor.

IMG_8370

5 from 1 vote
Servings: 36
Author: Joyful Abode
Ingredients
  • cups About 4 of zucchini shredded, moisture squeezed out
  • 1 diced yellow onion
  • 1 cups to 1 1/2 of shredded cheddar cheese please grate it yourself
  • 4 large eggs
  • 1 cup of almond flour/almond meal
  • Seasonings to taste. I used garlic salt and cumin.
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Combine all ingredients thoroughly.
  3. Use a cookie scoop to drop “lumps” onto parchment-lined cookie sheets, and pat gently with your fingertips to slightly flatten.
  4. Bake for 12 minutes, or until the bottom edges begin to brown, then flip over.
  5. Return to the oven for another 5-7 minutes, until browned on the other side.
  6. Enjoy plain, or serve with sour cream!
  7. Freeze in vacuum-sealed bags, and re-heat in the oven if you’d like.

gluten free zucchini recipeThese are great for:

  • A cookout side item (easy to eat without utensils!)
  • A child’s lunch box (they’re good cold too)
  • Breakfast (they reheat great… I had some this morning)
  • Snacks between meals
  • Party appetizers
  • A dinner side (I think they’d be awesome with any sea food especially)
  • I think you get the idea…

Lemon Pepper Potato Chips–Dehydrator Recipe

I recently tried out an idea I had had floating around in my head for a LONG time… a way to make homemade potato chips in the style of Baked Lay’s or Pringles. With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it.

And it worked WONDERFULLY. So now I’m trying out flavor ideas, and posting the successes for you! I’ll add links to the flavor combos at the bottom of the original Homemade Baked Lay’s Recipe post, so you can check back there for other new ones as they go up!

Lemon is one of my favorite flavors in the world. Lemon chicken, lemon broccoli salad, lemon olive oil dressing on my salads, lemon pepper on baby carrots, hollandaise sauce on ANYthing. So lemon potato chips sounded blissful to me. And I added pepper for a bit of zing and depth.

The original Homemade Baked Lay’s Potato Chips Recipe post has step-by-step pictures, if you’re interested in more detail. Here, I’ll just include the recipe for this flavor.

IMG_8055

Lemon Pepper Potato Chips Recipe — In the Dehydrator

Ingredients:

Method:

  1. Cook the potato however you’d like. I pierced it several times and threw them in the microwave together for about 6 minutes. Let cool, and peel.
  2. Chop up the potato, and put into a bowl along with the rest of the ingredients.
  3. Use an immersion blender to combine everything into a creamy potato paste.
  4. With a spatula, smooth the potato paste over non-stick dehydrator sheets (If you don’t have them, you can use parchment paper cut to size). You want to make this as thin as you can without making holes in it. I got 3 trays’ worth out of this recipe.
  5. Insert your trays into the dehydrator, and turn it on to 145 degrees.
  6. After about 4-6 hours, flip over the “big chips” and return to the dehydrator for several more hours.
  7. When they’re completely dry, remove the “big chips” to cool. This doesn’t take long.
  8. When the chips are cool and crisp, break them up into smaller chips.
  9. Store in an air-tight container and eat within a day or two.

Tip:

If they get a bit “bendy” you can throw them back into the dehydrator for a few hours, but they’ll be best when they’re fresh. Remember: YOUR chips don’t have any nasty preservatives in them.

lemonpepper

I hope you enjoy your chips! If you like this recipe, please  pin it, share it on facebook or twitter, or email the link to a friend. I REALLY appreciate when people spread the word about my blog!

If you haven’t subscribed to my blog yet, please do! I’ll have some more great chip recipes up soon, along with all of my other usual kick-assery. And don’t forget to check back at the original chip post for links to other recipes as I try them out.

The Best Sour Cream & Onion Potato Chips Recipe

I recently tried out an idea I had had floating around in my head for a LONG time… a way to make homemade potato chips in the style of Baked Lay’s or Pringles. With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it.

And it worked WONDERFULLY. So you can expect to see some new flavors popping up here on the blog as I try out my ideas. I’ll add links to the flavor combos at the bottom of the original Homemade Baked Lay’s Recipe post, so you can check back there for other new ones as they go up!

One of my favorite chip flavor combos has been Sour Cream & Onion, for as long as I can remember. I tried it out, and these chips are to die for. Really strong flavor, perfect crunch, and easy and cheap to whip together.

chips

The original Homemade Baked Lay’s Potato Chips Recipe post has step-by-step pictures, if you’re interested in more detail. Here, I’ll just include the recipe for this flavor.

BEST Sour Cream & Onion Potato Chips

Ingredients:

  • 2 large russet potatoes
  • 1/2 cup full-fat sour cream
  • 1 1/2 cup water
  • 2 Tablespoons dried parsley
  • 2 Tablespoons onion powder
  • 1 Tablespoon salt

Method:

  1. Cook the potatoes however you’d like. I pierced them several times and threw them in the microwave together for about 10 minutes. Let cool, and peel.
  2. Chop up the potatoes, and put into a bowl along with the rest of the ingredients.
  3. Use an immersion blender to combine everything into a creamy potato paste.
  4. With a spatula, smooth the potato paste over non-stick dehydrator sheets (If you don’t have them, you can use parchment paper cut to size). You want to make this as thin as you can without making holes in it. I got 3 and a half trays’ worth out of this recipe.
  5. Insert your trays into the dehydrator, and turn it on to 145 degrees.
  6. After about 4-6 hours, flip over each “big chip” and return to the dehydrator for several more hours. (I started them around noon, flipped around dinner time, and turned my dehydrator off in the morning, though I’m sure they were finished sometime in the middle of the night.)
  7. When they’re completely dry, remove the “big chips” to cool. This doesn’t take long.
  8. When the chips are cool and crisp, break them up into smaller chips.
  9. Store in an air-tight container and eat within a day or two.

Tip:

If they get a bit “bendy” you can throw them back into the dehydrator for a few hours, but they’ll be best when they’re fresh. Remember: YOUR chips don’t have any nasty preservatives in them.

 

IMG_8012

I hope you enjoy your chips! If you like this recipe, please  pin it, share it on facebook or twitter, or email the link to a friend. I REALLY appreciate when people spread the word about my blog!

If you haven’t subscribed to my blog yet, please do! I’ll have some more great chip recipes up soon, along with all of my other usual kick-assery.

Homemade “Baked Lay’s” Potato Chips–But Better!

There are so many recipes out there for making potato chips.

All of them involve thin-slicing the potatoes. Anddddd… I don’t always feel like using my mandoline, and my knife skills are more than a bit lacking.

Some include baking in the oven — but the only way to get them super-crispy that way is to almost burn them (which I don’t mind, but it takes a lot of time to get there, and attention to not accidentally let them go a bit too far).

Others involve deep-frying, which results in delicious chips, but I always feel that the amount of set-up and oil involved results in not enough chips for the work. And I’m not a huge fan of cooking over hot oil if I can avoid it. It freaks me out. Spattering. AHHHH!

lays

So for a while, I’ve been thinking of making some chips in the style of Pringles or Baked Lay’s. You know the ones. They’re NOT slices of potato. They’re super-thin “slabs” of potatoes, somehow made crispy!

With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it. And now that I’ve done the experimenting one potato at a time, and found what works, I can fill up the whole dehydrator and make lots of chips at once!

Step 1: Cook your potatoes however you’d like. Bake, microwave-steam, or boil. Just make sure they’re cooked. I’ve made “potato chips” in the dehydrator before by just using raw potato slices, and they’re not good… raw potatoes really have an unpleasant starchy taste you won’t enjoy. Let the potatoes cool enough so that you can handle them, then peel. (If you’re boiling them, you could peel them first. For baking and microwave-steaming, you should leave it on for the first part.)

IMG_1566

Step 2: Once your potatoes are peeled, cut them up into smaller pieces so that blending them will be easier.

IMG_1567

Step 3: (Here you can see that I played with sweet potatoes too. They work great!) If you want to add seasonings or spices IN your chips, make sure they are very finely ground. I used a mortar and pestle to grind up some rosemary for the sweet potato chips.

For EACH potato you’re using, add 3/4-1 cup of water, and 2 Tablespoons of a fat. You can play with the fats a bit. I used bacon grease in my white potato chips (with Ranch seasoning) and olive oil in the sweet potato chips. I think next time I do the sweet potato ones, I’ll use 1 Tablespoon of olive oil and 1 Tablespoon of a flavorless oil like expeller-pressed coconut oil.

This is a huge reason homemade is going to be way better than the “real” Baked Lay’s chips. You get to choose whatever fat you’re most comfortable with, instead of the corn oil that is in the factory-made ones (they also add soy lecithin, corn starch, and sugar).

Note — you CAN make them without a fat. My first batch didn’t have any added oil… but they will be a lot harder. With a fat added, they’re just as crunchy, but not as hard. If you don’t understand what I’m talking about, try it. You’ll see. The fats give them a much more pleasant texture.

IMG_1683

Step 4: Whir the potatoes, water, fat, and optional seasonings with your immersion blender until it looks like baby food or wallpaper paste. It’s not that attractive, but it’s what you want.

IMG_1569

Step 5: Use a spatula to smear the potato glop onto your nonstick dehydrator sheets. Spread it as thinly as you can without making “holes” in it. You’ll be able to fit about one medium potato per sheet/tray. So if you have the 9-tray dehydrator I have, you can make about 8-10 potatoes’ worth at once.

Step 6: Optional step — if you want any seasonings on top of your chips, add them now. I added sea salt to my olive oil/rosemary sweet potato chips.

IMG_1578

Step 7: Slide your trays into the dehydrator, and turn it on to about 145 degrees. Let them dehydrate about 6 hours, then pick up the large chip on each tray and flip it over, then dehydrate several more hours to dry completely. When I’ve made them, I got them in the dehydrator around noon, flipped them around dinner time, and took them out in the morning. But I’m SURE they don’t NEED an overnight… the timing is just convenient for me!

The sweet potatoes like to stay flat, but as they dry and shrink, they’ll get cracks in the “big chip” like this:

IMG_1674

…and white potatoes like to stick together, but curl up as they dry. Like this:

IMG_1672

It doesn’t matter either way though. Because once the big chips are completely cool (it doesn’t take long), you break them up into smaller chips anyway.

IMG_7942

Our favorite so far is the white potato/bacon grease/Ranch seasonings combo.

IMG_7944

I’m excited about trying other combinations! I’ll post links here as I make each one.

  1. The Best Sour Cream & Onion Chips!
  2. Salted Caramel / Butter Toffee Potato Chips
  3. Zingy Lemon Pepper Potato Chips
  4. Since potatoes are naturally sweet, adding coconut oil (not expeller-pressed … virgin, so it has the coconut flavor) and cocoa powder might be fun to try!
  5. Sweet potatoes would be amazing with butter and cinnamon.
  6. Blending in grated parmesan cheese would probably be delicious.
  7. Using half unflavored oil and half sesame oil, and blending in some Nori would be really fun. You could sprinkle those with sesame seeds too.
  8. Something I HAVE TO try is using dill pickle brine in place of the water. I LOVE pickles and pickle potato chips would be so fun!
  9. Blending in sun-dried tomatoes and basil would be a nice summery flavor.
  10. Adding spinach during the blender stage would make a GREEN chip that’s packed with vitamins and iron.
  11. Lime juice, chili, and cumin would make a south-of-the-border flavor combination.
  12. Using your favorite grilling rub (like Ron’s Rub) as the seasoning would probably give you barbeque-esque chips.

What flavor combo would you want to try first?