POTATO BASIL FRITTATA.

I made this recipe before we went on our hike earlier this month. David kept telling me how much he loved it, which if you know him at all, is kind of big deal. I adapted the recipe from here to make it a little more budget friendly (less Gruyere and add a few shallots).

Potato Basil Fritatta
serves 8-10

8 T. butter, divided
4 peeled and diced red potatoes
2-3 shallots, finely diced
8 eggs
15 oz. ricotta cheese
1/4 lb. Gruyere, grated
1/2 t. salt
3/4 c. chopped fresh basil
1/3 c. flour
3/4 t. baking powder

Preheat oven to 350 degrees. Melt 3 T. of butter in a 10 in. omelet pan or skillet over med-high heat. Add potatoes and shallots and fry until cooked through, 10-15 minutes. Melt remaining 5 T. butter, set aside. Whisk eggs in a large bowl, stir in cheeses, melted butter, salt, pepper and butter. Sprinkle flour and baking powder and stir into egg mixture. Pour egg mixture over potatoes and shallots and place pan in over. Bake until browned and puffed, 50- 60 minutes. Fritatta should be rounded and firm in center; knife inserted into center should come out clean.

Best served any time of day, really!

Enjoy!
-Amanda

VANILLA MILK- A Recipe.

Ingredients:
1 gallon organic whole milk
1/2 cup sugar
3 T. pure vanilla extract

Whisk or blend all ingredients together. Serve or keep refrigerated.
(this recipe could easily be halved.)

So easy, right? As I was planning Ethum's birthday party I was trying to come up with a fun drink. Last year, I made fresh-squeezed lemonade but I didn't feel like it quite paired with chocolate whoopie pies. Then, I thought about chocolate milk but I didn't want to mix chocolate with chocolate. It seems like every time you serve chocolate with chocolate, the sweeter one stands out and other one becomes not so tasty. Then, I remembered how much Ethum loves Horizon's vanilla milk, so I browsed a few recipes online and this is what I came up with.

-Amanda

FISH TACOS - A Recipe.

Ingredients:
A handful each of panko, corn flour, and corn meal
2 T. flax meal
1/4 t. turmeric
1/2 t. garlic powder
1/2 t. dried lemon grass
1/2 t. dried coriander
1 t. paprika
1 1/2 t. cumin
salt + pepper
1 egg
1/4 cup milk
about 1/2 cup vegetable oil
4 tilapia fillets, cut in half, long-ways
sour cream
salsa
tortillas
cilantro, avocado, mango (optional)

Combine all the dry ingredients in a large bowl. Whisk egg and milk together in a medium bowl or pie plate. Cover bottom of skillet with vege oil and bring to medium to medium-high heat. Dip fish in egg mixture and then toss in dry mixture. Fry each side for 3-5 minutes or until golden.

To make the sauce, whisk together equal parts sour cream and salsa.

I like to set out the tortillas, fish, and topping and let everyone build their own.

In the same fashion that most of my "i basically made this up without a guide" recipes come about was the question, "why the heck would I pay 3 dollars for a tiny bag of fish fry that is probably loaded with sodium?". One day, I just threw some things in a bowl and this was the outcome (and I say its pretty good). I highly encourage you to add or subtract any ingredients that you see fit - make it your own! :)

-Amanda

ps. I realize grilled fish might seem healthier but with a nice dose a flax meal for fiber, and cancer-fighting turmeric, I just prefer fried when making them at home.

ROASTED CUMIN CARROTS- A Recipe.

Hey there! Here's a super fast and easy side for when you're looking for a nutritious dinner and you don't have a lot of time on your hands.

Ingredients:

• 8 medium carrots, sliced however you like them
• 1 tablespoon olive oil
• 1 teaspoon cumin
• salt +_pepper

Instructions:
Preheat oven to 400 degrees and line a baking sheet with foil. Toss carrots with olive oil and sprinkle with cumin. Season with salt + pepper. Roast for about 15 minutes. Serve! They lose their heat quickly, so try to take them out of the oven immediately before serving (or after you've said the prayer.ha.ha.)


So, we are leaving for OKC in the morning. (Hip hip hooray!) As I am preparing to leave, I was just thinking about how "unconventional" my preparations are. Here's what I'm doing:
1. Making a steak dinner. 2. Baking berry muffins for a grab-and-go breakfast. 3. Making chicken stock with leftover vege's and rotisserie chicken carcass. 4. Making peppermint bark for a hostess gift.
Never mind wardrobe planning and 'don't forget your toothbrush' note making! Also, it is hilarious that my husband isn't thinking twice when I list off all the things I have to do before I go to bed.

Night, friends!
-Amanda

PEPPERMINT BARK - A Recipe.

Are you ready? I'm going to share with you my peppermint bark recipe. I could eat this stuff everyday- no lie. I never liked peppermint bark (even the kind from william-sonoma) until I figured out a little trick called 'peppermint flavor'. This recipe is also on the Christmas tradition list. I made it up while Dave and I were still dating and it is something of a miracle that it turned out to be this good. I had good intentions and really enjoyed to cook/bake but I didn't quite know what I was doing back then. Try it, you'll like it.

Ingredients:

• 1 bag or around 2 cups of dark chocolate chips
• 1 bag or around 2 cups white chocolate chips
• 1 teaspoon peppermint flavor (I use a high quality organic)
• 20 mini candy canes

Instructions:
Break up the candy canes with a food processor or put them in a plastic bag and crush them up with a rolling pin (alternatively, you can do it the super classy way, using a hammer...ahem). Using a double boiler or a sauce pan,bring 1 inch of water to boil. Pour dark chocolate chips into double boiler or a glass/metal boil and stir chocolate until completely melted. Spread the melted dark chocolate on foil lined baking sheet (it doesn't have to be perfect, as you are going to break it up anyway). Put the baking sheet in the refrigerate for 30 mins or until it is completely solid again. Now you are going to melt the white chocolate the same  way. Stir in the peppermint flavor and then spread the white chocolate over the dark chocolate. You need to be very careful not to let your spatula/spoon too close to the dark chocolate when spreading or you will have chocolate swirls. Sprinkle the crushed candy canes over the top and refrigerate for another 30 minutes. After its completely solid, peel the foil off the bottom and break up the bark while its still cold to prevent chocolate finger prints. Enjoy!


Notes: 1)I recently found that Kroger'shouse brand 62% cacao tastes very similar to Ghirardelli. 2)Plain red and white candy canes look best, but they were sold out. 3) You can use less candy canes if you wish, but I really enjoy the  'crunchies' on top.


-Amanda

PECAN SNOWBALLS.

Pecan Snowballs- Mmmm-mm-mmmmm. These cookies made it to my Christmas tradition list the first year of mine and David's marriage. They seem to be a hit... I sure think so. Now, these do have a bit of almond extract, and I realize that some people have an aversion to it but I highly recommend using it anyway. It adds a certain depth, cuts the sweetness just a bit, and sets it apart from every other joe schmoe pecan snowball out there.

Ingredients:

• 1 cup pecans
• 1 cup butter, room temp.
• 1 3/4 cups powdered sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/4 teaspoon salt
• 2 cups unbleached flour

Instructions:

1. Heat oven to 350 degrees. Toast pecans for 5-8 mins depending on how toasty you want them to taste. Let cool, chop.
2. Beat butter and 1 cup of the sugar. Add vanilla and almond extracts and salt.
3. Add flour and stir in pecans.
4. Roll into tablespoon size balls and place on a parchment paper lined baking sheet.
5. Refrigerate for about 30 mins.
6. Place half of the balls to another parchment paper lined baking sheet and bake for 18-20 minutes. Let them cool on baking sheets for 10 mins.
7. Place 1/2 cup powdered sugar in a bowl and toss cookies. Just before serving, sift remaining 1/4 cup powdered sugar over cookies.
8. EAT!

I hope you enjoy these and have lots of powdered sugar coated lips to match!
Have a magical weekend!!
- Amanda