Something you need to know about me, I am so afraid of getting hurt. You could threaten to flick me and I would flinch into space, it’s how I’ve always been. I know a lot of people that say “I won’t cook bacon.” When I ask them why, their answer is the same as mine. It’s not that bacon is hard to cook by any means, it’s that the grease is dangerous! Have no fear, though, there is a solution.
What you need:
A cookie sheet. (large.)
1 lb bacon.
Preheat oven to 450 degrees.
(Optional, for easy clean up.) Wrap cookie sheet in aluminum foil.
Lay bacon out evenly onto cookie sheet.
Place it in the oven on the lower rack.
Cook for 10 – 15 minutes (depending on how you like your bacon.)
Breakfast is saved! (Also, mom likes her bacon dark.)
Today I started to make mini cupcakes with my little sister. Turns out I didn’t have milk. I don’t know if it would work for anything but cakes/cupcakes because I didn’t try, but instead of the 1/2 cup of milk I needed I substituted in 1/4 cup of water and 1/4 cup of sour cream. They turned out lovely!
It has come to my attention that people may not know what I use WordPress for. Mainly my WordPress is a vessel for me to put my recipes all in one place. Once I make a post I then take them from here and post them to both my Pinterest and my Tumblr food blog. WordPress is not the best place to contact me. If one of you needs to contact me shoot me an ask on my Tumblr or email me at email@example.com. Thanks for reading!
In the last few months I have become more and more concerned with my health as well as the health of my generation. My diet sadly consists of mostly meats and starches. I realized this when a friend, a mentor if you will, pointed out to me that our generation eats more and more and cooks less and less. Since that moment I have been working toward improving my diet and educating my peers about how to do the same.
It has been no easy task. I have scoured the internet as well as watching multiple shows on healthier food, I haven’t found much that sounds appetizing to me. Here’s the problem: I am picky. I was spoiled when it came to food for years. I didn’t eat vegetables, I didn’t eat mushy fruits, I didn’t eat oatmeal. Basically if it was green or it wasn’t served at a fast food restaurant I wouldn’t eat it. Mostly I ate snack food. Chips, popcorn, snack cakes. I wish I could say that this was far in the past, but it’s not. I still eat this way.
That fact is what made me realize that the search for healthier snacks was the first step in my healthy diet.
A few years ago when I was at the grocery store, one of my favorite places to be, I came across a bag of kale chips. The only thing I knew about kale at the time was that I’d seen it as a garnish at a buffet once. I was bewildered, but soon the feelings of confusion faded into apathy. I didn’t have any interest in eating healthier, and I especially didn’t have any interest in kale.
Fast forward to this year, about three weeks ago. Our school was on spring break so I decided to head up to see my aunt and uncle a few towns over. My aunt and I were in the middle of making dinner when she pulled out a baking sheet, some vegetable oil and the kale out of the fridge. We were making a stew so naturally I was confused. Is there kale in this stew?
I asked what she was going to make, and she told me she was making kale chips. I flashed back to the time at the grocery. The bewilderment from the store came flooding back.
After trying them I was shocked. They were crunchy and had sort of a spinach flavor to them, but it wasn’t off-putting. I soon thought about what I could do with her basic recipe. I decided to go home and play with the flavoring a bit. This recipe is my favorite one so far.
This is my recipe for garlic kale chips.
What you need:
Medium sized bowl. (Optional.)
1 Bunch of kale (per batch. You may not use all of it, that is okay.)
1 tbsp salt (approximately, per batch.)
1 tbsp garlic powder (approximately, per batch.)
1/8 – 1/4 cup vegetable or olive oil. (enough to coat the kale entirely.)
Preheat oven to 350 degrees.
Wash and dry kale thoroughly. (Wet kale will make chips soggy.)
Toss kale with oil in the bowl or on the cookie sheet, whatever is easiest for you. Make sure it is well covered but not dripping.
Lay kale down in an even layer on the cookie sheet.
Season kale with salt and garlic.
Cook until crispy. They will shrink up and turn a little brown on the edges. 10 – 15 minutes should do.
As most of you know, Easter was last Sunday. I spent two days with my aunt working on a dinner, this recipe was definitely my favorite thing that we made and it was well received by the guests. I had been scrolling through Tumblr looking for things to add to my queue for the next two days (I knew that I’d be busy visiting family and preparing for the get together) and that’s when I saw it. There was a picture of the eggs and I thought they were absolutely adorable, but sadly there was no link. That’s when I went to Pinterest, my go to site for mystery recipes. I found them, tons of hatching deviled egg recipes. I’d reached my goal. After looking at at least six I realized that they were basically all the same, only with different recipes for filling and slight differences in the cutting method. Once I started to see a pattern I decided to just wing it and to use my aunt’s filling recipe. This is my tutorial for hatching deviled eggs.
What you need:
Large pot (for boiling eggs.)
One large serving platter.
2 Small bowls (for capers and carrots.)
Three plates (to separate egg pieces.)
For Filling – (Note: you can use any recipe for filling that you want, this is just the one I chose to use.)
24 hard boiled eggs.
1 Cup Mayonnaise or Miracle Whip
1/2 Cup Sweet pickle relish
1 tbs mustard
For Decoration –
Capers (about 48.)
Shredded carrots. (Use either whole carrots or buy the smallest bag you can find of pre shredded carrots.)