Twice Baked Potatoes- Healthy version

I get most of my cooking inspiration from Taste of Home, but it is rare that I follow their recipes 100% because they really aren't known for their "healthy" options. So when I stumbled upon this one I was really excited, and even more excited when I read the ingredients and actually felt like I didn't need to make many adjustments without the final taste suffering. So here it is (I would prob add less butter though for real).

The author of this recipe notes that red potatoes are naturally creamier than russet potatoes (classic choice) and therefore need less dairy to get the same effect. I most definitely agree with this and I only use red potatoes in general. I thought it was just because I preferred them, but now I realize that that is a big reason why, they are more creamy and smooth without needing much added. She also uses the fat free yogurt and just a sprinkle of cheese on the top in this recipe, which saves a ton of calories, fat and sodium.

What you'll need:
6 large red potatoes
1/2 cup 1% milk
1/2 cup fat free plain yogurt
3 Tbsp butter
1 1/2 tsp dried parsley
1 1/2 tsp garlic-herd seasoning blend
1 tsp salt
1/4 tsp pepper
1 cup shredded Monterey Jack cheese






1. Preheat oven to 350 degrees. Scrub potatoes; pierce several times with a fork. Microwave uncovered on high just until tender, 10-12 minutes, turning once.
2. When potatoes are cool enough to handle, cut each lengthwise in half and scoop out the pulp, leaving 1/4 inch thick shells. Mash pulp with all ingredients except cheese. Spoon into potato shells. Top with cheese.
3. Bake until heated through, 25-30 minutes until cheese is light golden brown.

Spicy asian cucumbers

I have really been wanting to try my hand at pickling...but I am too intimidated ad I am not ready to invest in the equipment needed. So when I saw this recipe in my Foodnetwork magazine I thought it was a pretty good second? I don't know, they seemed like pickles and they were tasty, so I am ok with it. I do recommend that you eat these pretty soon after making them as they do tend to continue to release liquid so they can get sort of soggy.

What you'll need:
1 English cucumber
1 tsp salt
1 Tbsp rice vinegar
2 tsp sugar
2 tsp soy sauce
1/2 tsp sesame oil
2 sliced scallions
1 minced garlic clove
pinch red pepper flakes




1. Cut cucumbers into 1/2 inch chunks and remove seeds. Sprinkle with salt and let sit for 10 minutes.
2. Whisk together remaining ingredients in a bowl.
3. Drain cucumbers and toss with the dressing.

These are so simple and have HUGE flavor. Like I really recommend having gum on hand if you are going to eat these....lots of flavor.

Corn on the cob with spicy cilantro butter recipe

I am on a CRAZY corn kick lately...which I feel like maybe I am just on a permanent corn kick? I can really always go for some corn, on the cob, off the cob, doesn't even matter. This recipe though is for some real jazzed up corn on the cob and I am really hoping I can squeeze this one in before grilling/sweet corn season is over. This will be a big improvement from my boiled corn with spray butter...

What you'll need:
3 Tbsp butter at room temp
2 Tbsp chopped fresh cilantro
1 tsp grated lime zest
1 red jalapeno pepper, seeded and finely chopped
4 ears of corn, husked

1. Preheat grill or grill pan to med high heat. Mix the butter with the cilantro, lime zest, jalapeno, a pinch of salt and pepper in a small bowl until combined.
2. Grill corn, turning occasionally, until lightly charred and tender. Remove t

o a platter and smear with cilantro butter.

Can it get simpler than that? Hopefully I get a chance to make these tasty treats before the season ends!

Powered up pasta recipe

So ther other morning I woke up feeling great, ready to go for a run. You know sometimes I am just like "yea, I'm going to run 10 miles" even though I have NEVER ran more than 3 miles in my life.....but I was feeling motivated...there is nothing wrong with that. So I get about...1/2 mile down the road and I am DYING. It felt like I had a ten pound brick on my chest while I'm trying to get my run on. So eventually I gave up and attributed it to the fact that I had slept in so late I missed breakfast and lunch and my body needed some substance in it! So naturally I launched right into making food.

I was craving pasta. I knew I needed some protein. I had no meat. What now. COTTAGE CHEESE TO THE RESCUE!

Here is what I came up with.

What you'll need:
Whole grain pasta (I used penne)
1 cup skim milk
1/2 cup cottage cheese
1/4 cup or so shredded mozzarella cheese
1/4 cup or so shredded cheddar cheese
1/2 Tbsp fresh basil
1 Tbsp butter
1 Tbsp flour
1 clove garlic
1/4 cup thawed frozen spinach
1/4 cup corn

1. Cook pasta according to package. This recipe makes enough sauce to cover about 2 servings of pasta.
2. While pasta is cooking in a small saucepan melt your butter over med heat with your minced garlic clove for about 1 minute. Add your flour and use a whisk to incorporate butter and flour to a paste. Keep stirring letting flour mixture cook for about 3 minutes. Turn burner down to low and slowly add milk to flour and whisk well until all clumps of flour are gone. This will begin to thicke
n and be the base for your cheese sauce. Now you can add your cottage cheese, cheddar cheese and mozzarella cheese. I kind of did a pinch of the shredded cheeses, its up to you how cheesy you want your mac. Season sauce with salt and pepper.
3. Add your basil to the cheese sauce. Thaw spinach and corn if they are fozen and add them to the cheese sauce also.
4. Once everything is incorporated into your sauce and your pasta is cooked stir the sauce into the pasta and top with some panko if you like a little crunch on top.

Thank goodness for cottage cheese...only 80 cals in that 1/2 cup serving and BOOM 14 grams protein. Who needs chicken in their pasta...

Roasted cabbage with chive-mustard vinaigrette

Cabbage is one of my more recent discoveries in the world. I guess it comes with dating a polish guy...but I am all about it! It is relatively flavorless until you figure out the right way to prepare it. When you get the right recipe cabbage can turn into something so flavorful that can really add to a meal. I really fell in love with this cabbage recipe I found in my Eating Well magazine because the cabbage is just the star and its such a simple preparation that shows off what you can do with a head of cabbage.

What you'll need:
1/2 medium green cabbage, outer leaves removed
olive oil
2 tsp dijon mustard
1 tsp white balsamic or white wine vinegar
1 tsp lemon juice
3 tbsp minced fresh chives

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Prepare cabbage by cutting the cabbage half into 4 wedges and cut out the thick core, leaving the wedge as intact as possible. Drizzle cut sides with olive oil and and sprinkle with salt and pepper. Place wedges on baking sheet.
3. Roast the cabbage for 12 minutes. Carefully flip over and roast for about 8 minutes longer, until both sides are browned.
4. Prepare vinaigrette by combining mustard, vinegar, lemon juice, salt and pepper. Add chives and 2 tbsps of olive oil and stir well to combine.
5. Transfer wedge to plate and drizzle with vinaigrette.

Oh yea, these look good. I would serve this with maybe steak, so like a steak wedge salad. Yea, that sounds good!

Broccoli and corn scallop recipe

Here is another recipe from Food & Family

magazine that is the perfect example of my pantry. This is such a great find for me because I literally have every one of these ingredients in my kitchen already, so that is a huge plus.

What you'll need:

1/2 onion, chopped

2 tbsp butter

1 tbsp flour

1 1/4 cup milk

1 pkg shredded monterey jack cheese

1 can corn, drained

12 Ritz crackers, crushed

2 pkgs frozen broccoli, thawed

1. Preheat oven to 350 degrees.

2. Cook and stir onions in 1 tbsp butter in saucepan on medium heat for 1 min. Blend in flour and cook for 3 minutes. Gradually add milk. whisking until well blended, cook until thickened stirring constantly. Add cheese, cook until melted. Add corn and 1/4 cup crumbs, mix well.

3. Arrange broccoli in baking dish, top with sauce. Melt remaining butter, mix with remaining crumbs. Sprinkle over ingredients in baking dish. 

4. Bake 30 mins until heated through. 

Piece of cake! Can't wait to try it!

Homemade Udon noodle recipe

If you recall a few months ago I had a little incident with an exercise injury so I had a lot of free time while I was unable to go to work. So something that I had been wanting to try was make my own pasta but I didn't have any eggs and I sure didn't want to go out to the store (I was permanently in my jammies that week). Then I found that Udon noodles don't contain eggs, also I have been dying to get more use out of my food processor so this recipe was a really exciting discovery.

After I made the noodles I did a quick stir fry with just some green beans, stir fry sauce, soy sauce and garlic. 

What you'll need:

1 1/2 cup flour

1/2 cup water

1/2 tbsp salt

1. Put flour and salt into food processor and pulse a few times to mix. Remove feed tube and run the machine while you slowly add water. Once all the water has been added let the machine run for a few more seconds until the mixture is evenly combined. It will be very crumbly, not gathered into a ball. If you do not have a food processor put the flour and salt into a bowl and make a well in the middle for the water then slowly work the water in by hand.

2. Transfer your dough onto a work surface along with all the small bits and knead vigorously for 10-15 minutes until the dough is a very smooth texture (like an earlobe). Once the dough is finished seal it in a zip top bag and let rest for 2-6 hours on your counter. 

3. Once your dough is rested roll it out onto a lightly floured work surface so it is about 1/8 inch thick. Aim for a rectangular shape. Now to cut your noodles make very thin strips and then roll strips out and stretch them so they are thin and about twice as long (cut them to desired length after stretching).

4. Start a pot of boiling water with a pinch of salt and add your noodles in batches. Cook for about 3-5 minutes until the noodles float to the top and are chewy tender. Once the noodles float remove them from the pot and rinse with cold water. Once all of your noodles are cooked and rinsed they are ready to use!

This was pretty easy, except for the fact I had strict orders to not use my arms so kneading the dough was not a pretty sight. But other than that these were awesome. They were so thick and chewy, which was great in my little stir fry. I would definetly recommend this recipe if you are interested in making a handmade pasta but haven't tried it before. The key is to not freak out when it seems like you have WAY too much flour and not enough water. KEEP KNEADING and it will come together, I swear. 

Good luck! 

Orzo and veggie salad recipe

This was my attempt at making the fresh corn salsa recipe I found...but I got carried away at the grocery store and just ended up making this delicious creation instead! I ended up making a huge batch of this and let me tell you, I ate it for EVERY meal until it was gone. I couldn't get enough of it. I had it as a side dish with a steak dinner, I had it by itself for lunch and for dinner, and someday I will make it as a dish to pass I'm sure.

What you'll need:
2 Hungarian Wax peppers (1 hot, 1 sweet), or your favorite bell peppers
1 cup frozen corn, thawed
1/2 cup green beans, chopped and steamed
1 can cannellini beans
3 stalks celery, chopped
3/4 cup uncooked orzo
3/4 cups Italian dressing
1 tbsp cilantro, chopped
1/2 lime, juice

1. Cook the orzo according to package instructions. Drain and rinse with cold water.
2. Chop all veggies so they are about the same size. Combine all veggies with orzo in a large bowl. Add cilantro, dressing and lime juice. Mix together and enjoy!


This was seriously phenomenal. I brought this for my first day as an intern lunch, I think everyone was impressed...I know I was while I was eating it!

Creamy potato salad recipe

I thought about saving the post until it was nice outside and I would actually be more likely to make it...but I just looked at the picture and my mouth it watering. So I am just going to post it now and it probably won't stay on the "on deck" list until next season.

What you'll need:
2 lb potatoes, 1 inch cubes
1/4 cup italian dressing
3 hard cooked eggs, chopped
2 green onions, thinly sliced
1 stalk celery, thinly sliced
1 tbsp chopped dill
1/2 cup mayo

1. Cook potatoes in boiling water for 15 minutes until tender.
2. Place warm potatoes in large bowl, add italian dressing and toss to coat.
3. Add eggs, celery, onions, and dill; mix lightly. Stir in mayo and refrigerate until chilled.

SO EASY! I would probably add more celery because I am obsessed with crunchy celery in potato salads, but that is just me.

Buffalo chicken bites recipe

I am just going to keep on dreaming about all the delicious things I want to make tomorrow since I have a snow day from work, but sadly I know I can't just sit here all day and eat myself silly. Not to mention, I probably won't be able to get my car to the grocery store (yes, we got THAT much snow today). So I guess I will just keep fantasizing about these tasty treats for now. Since I loveeeeee buffalo chicken dip and I have been obsessed with my new found friend wanton wrappers, I thought this recipe was totally appropriate.

What you'll need:

2 cups chicken breasts, cooked and shredded

1/4 cup Frank's hot sauce

1 tbsp butter, melted

1/4 cup blue cheese crumbles or your favorite blue cheese dressing

24 wanton wrappers

1. Preheat oven to 375 degrees.

2. Stir together chicken, hot sauce and butter then spoon about 1 tbsp of the mixture onto the wanton wrapper. Sprinkle a little bit of blue cheese crumbles or dressing in the wanton. Dip your finger in water and run along edges of the wrapper and fold over. Pinch together to seal and then place on to a greased baking sheet.

3. Spray lightly with cooking spray and bake for about 12- 15 minutes until they bites are golden brown and crispy

Sounds like a winner to me! Bring these morsels to a party and you will be a hit I think!

Potato pierogi recipe

Just as I was deciding what recipe I wanted to add to my "on deck" list I stumbled upon this potato pierogi recipe and it looked so great. I said "Eric, what do you think about me making some pierogis?" He looked at me very skeptical....he said "I don't know, it is kind of my family tradition. Do you think you could make some that would stand up to theirs?" So of course, CHALLENGE ACCEPTED!

What you'll need:
2- 2 1/2 cups flour
1 egg
1 tsp salt
1 cup water, lukewarm
3 potatoes, cooked and mashed
1 cup cottage cheese
1 onion, diced sauteed in butter

1. Make your dough by placing flour in a bowl and making a well in the center. Put the egg in the center and a little bit of the water. Start bringing the ingredients together, adding more water or flour as needed. Kneed the dough well for about 8 minutes. Cover and let rest for 20 minutes.
2. While your dough is resting make your filling by chunking the potatoes and boiling them until tender then mash with the skin on adding the cottage cheese, onion and a sprinkle of salt and pepper.
3. Roll your dough out on a floured work surface and cut into 2 inch rounds. Place a teaspoon of filling in the center of the dough round, wet the edges with your finger and some water, fold over and pinch edges shut with a fork.
4. Start a large pot of boiling salted water. Once your pierogis are made drop them into the water. When they start to float let them cook for about 6 minutes longer (do not over crowd the pot, do them in batches). Remove them with a slotted spoon. If you would like them served steamed then they are ready after this step. If you would like them crispy and fried move on to step 5
5. Melt 1 tbsp olive oil and 1 tbsp butter in a skillet and fry your pierogis until brown and crispy on the outside.

These sound awesome and I love making homemade doughs. I think that my recipe would involve a lot less butter (no butter) and I think I would just go for a regular shredded cheese because that would be what I have on hand. But who knows, I do love cottage cheese so I wouldn't mind having some around the house!

Hopefully these stack up to the polish family traditions!

I made the down-home mac and cheese!

Well, my mom let me make Christmas dinner this year! It was so fun! We did some steak sandwiches, bruschetta, broccoli, and mac n cheese and it was all so great. The down-home mac was a hit! I did make some changes from original recipe but not many, it was straight forward and delish!

What you'll need:
2 cups cooked elbow macaroni noodles
3 tbsp butter
3 tbsp flour
1/2 cup shredded cheddar cheese
8 oz Velveeta cheese, cubed
1 1/2 cup milk
1 sleeve Ritz crackers

1. Cook the noodles according to package instructions with a tbsp of oil in the boiling water and a tsp of salt.
2. In a large pot melt butter over medium heat then add flour and wisk together. You will have a clumpy flour mixture. Continue whisking for about 3 minutes to cook the flour then add the milk and whisk in the flour mixture until you have a smooth, thick sauce.
3. Now add in your Velveeta cheese and shredded cheddar and stir until the cheese are melted in. Add a sprinkle of salt and pepper and stir in pasta until it is all coated in the cheese sauce.
4. Put mac in a greased baking dish and crush up Ritz crackers in a thin layer over the top of the mac. Bake uncovered for 15-20 minutes until the mac is bubbly and the top begins to brown.

So I think the only changes I made were that I added cheddar cheese into the cheese sauce and omitted it from the topping. Super simple, really good. Perfect for a dish to pass and great for family dinners.

Broccoli and cheese soup recipe

I'm just going to keep on rolling with our comfort food theme for the day. I just looked out the window and thought "gosh, I wish I had some broccoli and cheese soup right now" and everyone knows once you get that on the brain there is no stopping until you get some (and I recommend it be this one). This recipe makes a nice big portion so you can make it and refrigerate it for lunch a few times that week or freeze a big tupperware of it and bring it out another night.

What you'll need:

1 head of broccoli

2 cups chicken stock

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 cup shredded carrots

1 small onion, diced

2 cloves garlic, minced

1 cup half and half

3 tbsp flour

3 tbsp butter

1/2 tsp each garlic powder, basil, cayenne pepper, salt and pepper

1. Prepare the veggies by chopping about 2/3 of the broccoli in small florets and leaving the other 1/3 as larger chucks. Shred the carrots and dice the onion.

2. Add your chicken stock to a medium sized pot on med-high heat. Add the small chopped broccoli, onion, carrots, and garlic to the pot and simmer for 15-20 minutes covered. 

3. Make the roux in your large pot, I used a dutch oven here. Start by melting your butter on med-low heat then add the flour and whisk constantly until you have a crumbly mixture. Keep stirring for about 3 minutes to cook the flour. 

4. Slowly add the liquid from the stock pot, it is fine if a few veggies jump in. Whisk the broth mixture until all of the flour clumps have dissolved and then throw in your veggies. Keep the heat on a low setting now and add your half and half, stir to combine. You do NOT want to let this mixture boil or it will curdle. 

5. Now is a good time to give your big chunks of broccoli a quick steam. You can do this by putting them in the microwave with some water or in a pot of boiling water. 

6. While your broccoli is steaming let the soup get warmed back up (heat still on low). Once it is warm turn your heat off and add the mozzarella and cheddar cheese, stirring to combine. 

7. Now add your steamed broccoli into the soup and add your seasonings. Give or take on the spices to your taste. Cayenne will add spice so go more or less to your taste. Serve this hot with a pinch of cheddar on top and a sandwich or bread stick.  

This recipe is really to die for. It is the perfect consistency and adding the big broccoli chucks at the end really give you those big piece of broc you want!

Garlic tomato basil pasta salad recipe

This pasta salad is not your ordinary pasta salad...this is the pasta salad to end all pasta salads. The way the garlic is cooked along with the tomatoes give you HUGE flavor. I have a confession about this dish from when I made it, it is shameful but I am going to tell anyway. We were going to go to a fish fry over the summer and I said I would bring some dishes to pass. Well I made this pasta salad...and then I sat and ate it all! I just ended up bringing dip. Ooops! So words of wisdom: make this pasta salad and do not taste test, just pack it up and get moving. One taste and you won't stop.






What you'll need:
Seashell pasta or whatever you prefer. Whole grain if you would like to make it a little healthier.
1 cup cherry tomatoes, halved
3-4 cloves garlic, minced
1 tbsp fresh basil, chopped
1/4 cup shredded Parmesan cheese
olive oil

1. Place halved tomatoes, about 2 tbsp olive oil, garlic and a pinch of salt and pepper into a pan on med-low heat until garlic becomes aromatic and tomatoes start to soften, about 3-5 minutes. Remove from heat and put into a bowl and let the tomatoes continue to marinate in the oil for about 20 minutes.
2. While tomatoes are resting cook pasta according to package.
3. Drain pasta and toss with  tomato mixture until coated. Top with basil and parmesan cheese.

Now that is what I'm talking about! You can serve this hot or cold, it is good both ways.

Down-home macaroni & cheese recipe

Alright everyone, I am on the hunt for a GREAT homemade mac and cheese recipe. This is one that I found that I thought sounded really good. There are, of course, some changes I already know I would make but for the most part this sounds really good.

I tend to feel a little skeptical about recipes from this Kraft foods magazine because I think maybe there are tastier ways to make things but they use specific recipes because they can sneak in AS MANY Kraft products as possible. I found this one to be a good exception to that, even though the did sneak in 3 products, I really think this would be a great pan of mac n cheese.

What you'll need:
1/4 cup butter
1/4 cup flour
1 cup milk
8 oz Velveeta, cut into 1/2 inch cubes (Kraft)
2 cups cooked elbow macaroni
1/2 cup shredded cheddar cheese (Kraft)
6 Ritz crackers, crushed (Kraft)




1. Heat oven to 350 degrees.
2. Melt 3 tbsp butter in a medium saucepan on medium heat. Whisk in flour and cook for 3 minutes stirring constantly. Gradually stir in milk and bring to a boil, cook and stir about 3-5 minutes until thickened. Add velveeta, cook 3 more minutes until melted. Stir in macaroni
3. Spoon into greased casserole dish and sprinkle top with cheddar cheese. melt remaining butter toss with cracker crumbs and sprinkle over macaroni.
4. Bake for 20 minutes until heated through and browning on top.

So my only changes are that I think I would add some salt, pepper, and maybe a little bit of cayenne for some zip. Besides that I am excited to try this!

Cheesy garlic bread loaf recipe

I know that this recipe is all over the place, but that is for a few very good reasons:
1. It is SO good.
2. It may be one of the easiest things you ever make.
3. If you have the right kind of bread handy, this may be something that does not require a trip to the store.
4. It is SO SO good!

This is great for a starter for family/friends dinner. Depending on the bread you use it makes quite a large portion. So I suggest bringing it as a dish to pass or searving it as a snack to impress a group of guests. When I was an undergrad this was always my conbribution when we would have roomate dinners because I was poor and it was easy and everyone would just go nuts over it.

What you'll need:
1 loaf sourdough bread- you can find one like the photo in the Meijer bakery
1 bag mozzerella cheese
1 tsp oregano
1 tsp thyme
1 tbps garlic salt (I am really heavy handed with garlic salt, so use to your taste)
1 tbsp olive oil
1 tsp italian seasoning

1. Preheat the oven to 350 degrees. Prep your loaf of bread by slicing lengthwise the widthwise creating 1 inch cubes. DO NOT cut all the way through the bottom of the loaf so the pieces remain attached.
2. Drizzle the loaf with olive oil making sure to get a little bit in each of the cracks. Then sprinkle with all of your herbs, also making sure to get into the cracks. Lastly, the cheese. You want most of the cheese to remain on the top of the loaf just getting a little bit into the cracks. This is because the cheese between the cracks will not melt well b

ut it is still good to have some in there. I like to top it off with another little sprinkle of garlic salt of course.
3. Bake on a greased cookie sheet for about 20-25 minutes until the cheese is turning slightly brown and bubbly.
4. Serve with a side of ranch, marinara sauce, or dipping oil (olive oil, thyme, oregano, salt, pepper, parmesan cheese) or all three!!

Spicy sesame chicken pot stickers recipe

I am honestly surprised that I have never tried to make these before. Every time I go out for sushi I have to get an order of pot stickers, also known as Gyoza. I have never had them made with chicken before, and to be honest I don't know that I would make them that way. Typically they are made with pork and vegetables. I would most likely stick to veggies just because the meat just seems weird to me. But let's be honest, if you can get the outside nice and crispy it really doesn't even matter what is on the inside, it is going to be delish either way.

I also think some Hanna sauce would be the perfect accompaniment.

What you'll need:
4 cloves garlic
2 green onions
1 tbsp sesame oil
2 tsp soy sauce
1 jalapeno, minced
1 tsp rice vinegar
1/4 tsp ginger
1 lb ground chicken
20 wanton wrappers
olive oil




1. Mix together the first 8 ingredients
2. Place about 1 tsp of the mixture in the middle of the wanton wrapper. Dip your finger in water and run around the outside edge of the wrapper to moisten. Fold edge over filling and pinch closed.
3. Put about 2 tbsp of oil in a skillet over med-high heat and put in the wantons until the bottoms are nice and browned. Then add about 1/2 cup water to the skillet and turn down to medium and cover. Let them steam for about 5-7 minutes.

Any changes?

• So I definitely would not make this many
• I said I would not use the meat. I would use very finely shredded carrots, maybe finely dice up some asparagus? I don't know, whatever I have around.
• I also never had ginger or rice vinegar on hand so I would skip those. But if you do have them, I would suggest using them. I think they would add a good flavor, but these could survive without them.
• Lastly, I would not use a jalapeno. I don't think that would be the spice I want. I would add sriracha though of course.

Crispy fried tofu bites recipe

Now keep an open mind all of you non-believers. Tofu CAN be delicious, I promise. If I can get Eric to eat it and LOVE it...then it is possible. This recipe came from my all time FAVORITE restaurant in the whole world. It is a Japanese restaurant owned by my ex-boss at my first job. He is the person that inspired me to go into Dietetics in the first place and when he left our old place of work and opened his new restaurant there was just no question that he is an absolute GENIUS. I am telling you, whatever great sushi you think you have had, this will blow it out of the water. I mean look at that artwork!

Sorry, I could talk about that place all day. Back to the recipe. If you have never had tofu this is a great way to give it a try without and chance of ending up with jiggly tasteless blobs, because that can happen if you are experimenting with tofu for the first time. This is guaranteed to be crispy and flavorful, I mean its fried so how can you go wrong right?

What you'll need:
1 block extra firm tofu
1/2 cup corn starch
1/2 cup panko bread crumbs
1 egg
1 cup vegetable oil

1. First step should be to set up your breading station. You will need to put the cornstarch in a large bag, the egg in a shallow bowl and whisk it, the panko in another shallow bowl.
2. After your stations are set up you should start heating the oil over med-high heat. Use enough oil so that it is about 1/4 inch deep in your skillet. Do not leave the oil unattended. If it starts smoking it is getting too hot. It is perfect when you see a slight ripple on the surface of the oil.
3. Now cube your tofu into about 1/2 inch cubes. I like small cubes because they are nice crunchy little nuggets. But you can cut them to whatever size you see fit. Put your cubes into the bag with the cornstarch and give it a shake to coat them all. Then a few at a time dip them into the egg and then coat them in panko.
4. Now they are ready to be fried. put about half of your cubes into the oil and let them brown for about 3 minutes on one side and then flip them over so they can get crispy on the other. When they are nice and brown take them out and put them onto a paper towel.

Ok, now I am going to give you my secret recipe for Hanna sauce(creative name I know). This is the perfect combination of all the asian condiments that you most likely already have in your pantry(at least I know I do, because we put this stuff on EVERYTHING).
What you'll need:
1/4 cup kikkoman's terriyaki sauce(or whatever your favorite stir fry/terriyaki sauce is)
1 tbsp soy sauce
1 tsp sriracha

1. Stir ingredients up and eat it with everything!!

So pleaseeeee if you are ever curious about tofu but don't know where to start TRY THIS RECIPE. You will not be sorry. Eat it as a side dish or just a little snack. Enjoy : )

Fresh corn salsa recipe

Here we have another recipe on deck...but I think I will keep this one in my back pocket until summer time. I found this in a Food & Family magazine from this past summer and it sounds so fresh and crisp. Perfect summer dish to pass or side for a night of grilling.

What you'll need:
4 chopped tomatoes
1 cup cooked corn kernels
1/4 cup finely chopped red onions
1/4 cup fresh chopped cilantro
1 finely chopped jalapeno
1/4 cup Italian dressing

1. Mix it all together. How easy is that?!

Changes I would probably make here: More corn, less tomatoes. I might add a can of black beans too.
Just my personal taste preference. I know that this says salsa, and I am sure it would be great with some chips. But I think I would eat it as a small side salad type thing. I think it would be a great dish for a potluck. Can't wait to try it!

Roasted garlic red skin mashed potatoes recipe

Just looking at the picture of these makes my mouth water. I had never made mashed potatoes before, and I don't think that I will ever try another recipe. These mashed potatoes are the perfect side dish to go with any entree and they would be a BEAUTIFUL addition to any holiday spread. We are talking restaurant quality mashed taters here people.

What you'll need:
5-7 red skin potatoes
1/2 cup heavy cream
1/2 cup milk
5 gloves garlic
3/4 cup shredded cheddar cheese
2 tbsp butter

1. First you need to start roasting your garlic. This is KEY to these delicious potatoes. Peel the skin off about 5 cloves garlic and place into a tin foil pouch with a slash of olive oil. Seal it up tight and put it in a 350 degree oven for 30-40 minutes.
2. About 20 minutes after your garlic goes in the oven start boiling your potatoes. Quartering them helps cook them faster. Put them into boiling water for about 15 minutes, until they are fork tender. Then drain the water and bring out the garlic. It should be very soft and fragrant. Put the garlic right into the pot with the potatoes and add the cream, milk, butter and a pinch or salt and pepper. Smash with a smasher (technical term?) until they are your desired consistency. Feel free to add more or less cream to get them smoother or more rustic.
3. Dump in your cheese and give it all one last stir. Serve with a little more cheese on top.

YUMMM!