Cheese and Apples and Bacon .... OH MY!!

A case of the sleeping sickness here for SkinnyBitch this morning - I am just now resurrecting myself from what seems like the dead at nearly 1pm SkinnyBitch time.  Phew.  Nothing like a “little” stress to increase the required allotment of Zzzz’s in my life!

But my late start will not deter me from a post or two today!  I am feeling a busy day in the interwebs world, and why not throw in a few posts to complete myself while mindlessly surfing the web! 

Considering that I awoke today to lunch-time, I feel like a lunch-time recipe is in order for the first post of the day – so here it is folks!

The SkinnyBitch’s Johnny Appleseed Sandwich

Ingredients –

2 slices of good (preferably, SkinnyBitch’s homemade French .. !!) bread

2 slices of baby Swiss cheese

2 slices of aged cheddar cheese

4-6 slices of apple

2 slices of crispy-cooked apple wood smoked bacon

1-2T apricot jelly (or orange marmalade, whatever sweet spread you have will work!)

1-2T butter, softened (salted if you please!)

Directions –

Spread both sides of your bread with the spread of your choice (I find that the flavor of the apricot jelly is ideal with the apples, bacon and cheesy goodness, but you are welcome to experiment with this!), take your cheese slices and alternate them on the bread – then top with your bacon and apple slices.  Place the other piece of bread on top of the cheesey-apple-porky delight and spread the top with butter.  Place butter-side down into a non-stick skillet and spread the top with more butter.  

Allow to cook like a typical grilled cheese (even though this is anything BUT your typical grilled cheese!) to your desired melty’ness and golden brown deliciousness. 

Serve cut in half to expose the oozy, cheesy lovely’ness that is soon to be yours for the taking!

Enjoy!

XOXO

Gettin' the Ball(s) Rolling!

SkinnyBitch here!  I realize I have been coming in fits and starts lately with my either feverish or relatively non-existent posts.  Things have been a little chaotic here in my neck of the woods and my adventures in the kitchen have been limited.  But that shouldn’t be an excuse, readers!!  This is the exact reason why I dove right into my “handy-dandy notebook” this morning while enjoying a quiet cup of my new found favorite brew – Folgers’s French Vanilla Roast Coffee .. UGH.  To. Die. For.  I simply adore it!!

Anyways – my caffeine addiction is neither here nor there (aside from the fact that I am far more productive in the kitchen with a few 1000mg’s of the precious stuff coursing through my veins)!!

Finding my cupboards to be relatively sparse (aka almost a barren wasteland), I made a short list of requirements for the recipe that I needed; veryyyy few ingredients, fairly mindless, mildly time consuming and easy to freeze/long shelf-life. 

Hmmm. 

I thought on this through another cup of my vanilla-scented piece of Heaven, then took another spin around the kitchen.  I had quite a portion of home-made peanut butter from posts-past, a bit of butter, powdered sugar, an opened box of graham crackers, 6 Hersey’s bars (from a s’mores adventure with my Partner in Crime Jr.) and my baking staples (vanilla, cinnamon and nutmeg).  

Hmmm.  

GOOF BALLS (story to follow)!!  Phewww!! My Skinny-Lightbulb still has some juice in it!!

Here’s how I do them –

Ingredients –

2c peanut butter (home-made if you have it, cough-cough!)

2c powdered sugar

2c graham cracker crumbs (I find that, on average 1 standard sleeve of crackers yields one cup of crumbs)  *I have used crushed Oreo cookies here as well for an even more decadent ball – but that’s only when I’m feeling especially devilish!*

4T butter, melted

2t vanilla

1t cinnamon

1t nutmeg

2 bags of chocolate chips (or 6 Hershey’s bars if you’re finding yourself in a SkinnyBitch pinch!)

I measure everything (but the chocolate) into the bowl of my trusty KitchenAid and mix it up that way; it makes things super easy and far less labor intensive, not to mention less dishes for me later (I’m all about the easyyyyy!).  Once you have your peanut butter, sugar, crumbs, butter and baking stables mixed well, take the bowl that you mixed it in and cover it with plastic wrap (making sure no dough is peaking out).  Pop it into the fridge for at least 2 hours (overnight is ideal, though). 

Following the waiting period, line a few sheet trays with foil.  Now comes the fun part – take a tablespoon-sized measuring device and scoop beautiful balls of peanutty-dough onto your foil.  Be patient, there will be a fair number of these orbs that require your attention. 

After scooping, being your rolling, treating the process much like rolling meatballs.  Upon finishing this step, pop the balls into the freezer to harden up a little and prepare them for their chocolate bath.  Use this time to melt your chocolate chips (or bars .. haha) carefully in a saucepan on low. 

Remove your balls from the freezer and begin the dipping process – I find that taking one at a time off the foil and into the chocolate, using a fork as the transport device, and then back onto the foil makes my life much easier.  The fork allows you to shake off the excess chocolate a bit easier than a spoon would.  

Once you finish the dipping, pop back into the freezer for about an hour to harden.  Transfer into a Ziploc bag and keep in the freezer (generally, for a double batch of these it takes about 3-4 days in my house for these spheres to be devoured).

Now, this is the point at which the blog will take a therapeutic and cathartic turn for The SkinnyBitch.  I apologize in advance for any overly sensitive babble that will take place – this recipe I created a year or so ago upon meeting my now very recent ex-boyfriend (referred to in posts-past as my Partner in Crime).  He told me how is Grandmother used to make a “a ball thing that tasted like a Reese’s Cup”.  He always had a way with words  <eye roll>.   But I decided to take up the challenge of re-creating his Grandmother’s recipe for these peanut butter balls as a surprise treat for him. 

It didn’t take long to get my ingredients, ratios and procedure down for them, but there was always something missing with the recipe, even though he never once complained about their quality. 

I made these not too long ago, and enlisted the help of my Partner in Crime Jr. (ex’s daughter, and light of this SkinnyBitch’s life for the past 14 or so months).  She was more than thrilled to help – I mean c’mon.  Peanut butter, chocolate, graham crackers, powdered sugar?  She was a kid in a candy store – literally!

So we set out to the recipe, she measured and poured and scooped diligently as I read her the recipe.  When it came time to begin the mixing process (little Ms. KitchenAid was being very patient with its new found fan), there was a SLIGHT miscommunication regarding the ratio of mixer speed to mixer capacity with my Little Princess. 

A billowing cloud of peanut butter-coated powdered sugar and graham crumbs engulfed the two of us like a confectionary Nagasaki. 

Once the sweet dust settled, she looked up at me with those big brown eyes, and the only words I could muster (choking back hysterical laughter – and peanut butter shrapnel) were, “You Goof-Ball!!” 

Thus, the missing piece of Grandma’s peanut-butter ball recipe was found.  The name, Goof-Balls stuck.  

 And here is where I will close for the time-being.  SkinnyBitch is having a difficult time typing and face-mopping at the same time.  This won’t be it for tonight though!  I will return to you soon.

Love like crazy and without regret.

Until then ..

XOXO

When Life Gives You Lemons …. Make Lemon-Thyme Pasta with Mushrooms

In the light of recent events in The SkinnyBitch’s life, I feel as though the title (as well as the recipe that follows) is rather apropos.  It's hearty, light and easy!

The heat in the SkinnyBitch’s neck of the woods (and lack of AC .. ack.) makes baking today completely impossible.  The words “stifling”, “sticky” and “utterly boiling” are infinite understatements for the current forecast.  So I will provide my beautiful (and hopefully cooler) readers with a simple recipe that requires a very little thermal increase in the kitchen.

I am a huge fan of how simple this recipe is while still being completely satisfying.  It’s delicious right out of the pan, room temperature in your lunch, or cold (for late-night snacking/early morning pick-me ups).

Here goes!

The SkinnyBitch’s Lemon-Thyme Pasta with Mushrooms

Ingredients –

1lb of your favorite mushroom (button mushrooms will work, but be adventurous! Try cremini or Baby Bellas!  They’ll add an amazing depth of flavor, and on top of that, people will think you’re “fancy” around the dinner table!)

1/3c olive oil

2t  salt (Kosher or course ground, if you please!)

1t pepper

2 cloves of garlic, finely minced

1 large lemon; juiced and zested

2t of fresh thyme leaves; finely chopped

1c fresh parsley; chopped

1/3c of grated parmesan cheese (or to taste – I tend to be a LITTLE liberal with my lactose toppings!)

1lb of your favorite pasta (I alternate this to keep everyone guessing, but today, I used rotini; this allows for the sauce to get in all the little nooks and crannies .. yum, Yum, YUM.)

Directions –

If your mushrooms aren’t already sliced, give them a little chop up, and then continue on with your bad self until they are about 1/2in x 1/2in diced.  Now, put all your cute little fungi pieces into a large bowl with the olive oil, salt, pepper, garlic, lemon juice (and zest!), and your chopped thyme and parsley. Allow this to all meld on the counter while you cook your pasta. 

Now, after your pasta is cooked, drain WELL and quickly dump in your noodles with the mushroom mixture while the pasta is still piping hot (make sure not to rinse your pasta post-boil).  Toss everything together until it’s well combined and top with your desired quantity of parmesan cheese.  Toss one more time just to combine the cheese.  ENJOY!!

When it’s not so sweltering, I serve this with a nice hunk of fresh baked garlic bread – simple and quick!

 All for now! 

I’ll leave you with a little SkinnyBitch-hindsight-is-20/20-wisdom …. Be honest – Speak what’s on your heart - Love each other completely – Do your best, every day.

Until then ..

XOXO

Just Singin' the BLUEberries!!

SkinnyBitch again!  As promised, I am devoting a fair amount of my culinary energy over the next few posts to the incorporation of blueberries into your day-to-day kitchen adventures!  I adore these little cobalt spheres – summer in a sweet little orb; PERFECTION.

So here’s another endeavor to whet the appetite and motivate you to jump in the kitchen (and to get some more blueberry into your life)!

SkinnyBitch’s Blueberry-Almond Pancakes

Ingredients –

Compound Butter

2 sticks butter, softened

1/4 c pancake syrup

2 T honey

Plastic wrap

A good activity in the morning to get your muscles warmed up for the day!  In a mixing bowl, use a spatula or the back of a spoon to mash the butter to a creamy oblivion with the maple syrup and honey until well incorporated. Roll it up in the plastic wrap (like a jelly roll) and twist up the ends. Chill in the refrigerator for 30 minutes.  This is a good time to mix up and make the pancake portion!

Pancake Batter

2 c buttermilk

3 eggs

1t vanilla

1t cinnamon

1t nutmeg

2 c all-purpose flour

1 1/2t baking powder

1 teaspoon baking soda

1/2t salt

4 tablespoons sugar

1/2 stick unsalted butter, melted

1 to 1 1/2c fresh blueberries (depending on your taste for all that is blue)

1/2 cup almonds, finely chopped

Preheat the oven to 200 degrees.   In a large bowl whisk the buttermilk, eggs, and vanilla together; in a separate bowl mix the flour, baking powder, soda, salt, nutmeg, cinnamon and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the blueberries, almonds and the melted butter and whisk a bit more until your batter is velvety-smooth. Heat a griddle or skillet over medium low heat and swirl around a little MORE butter to keep the pancakes from sticking (all the butter is in the name of the maintinence of a "non-stick surface" .. or because this SkinnyBitch could eat a stick of butter at every meal <eye roll>).  

Now, dollop in about 1/2c of batter into the pre-heated pan; when small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6- 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest (*this makes it so that the whole family can eat together – I hate when everyone has to eat in shifts while this SkinnyBitch is slaving over a hot skillet!)!

As much as I’d like to tell you to enjoy these as part of your MORNING routine, pleeeeease enjoy these any time of day!  I find these are fantastic as a dinner substitute with scrambled eggs and some crispy bacon or sausage!!

All for now!

Until then ..

XOXO

I’m “Black & Blue(berry)” All Over

SkinnyBitch is very excited about this post …. Dun duh dun DUHHNN!!  My very first request for a recipe!!  I am over the moon!! 

As the collective fresh-food fanatics (SkinnyBitch included) are well aware of, it is BLUEBERRY SEASON!  And a little birdy inquired as to a good recipe to utilize these lovely sapphire beauties.  I deliberated over what to share with you all and I decided on a baked treat that is sure to please:   SkinnyBitch’s Black and Blue Muffins.

Here is where I will begin our journey to “Black & Blue” baked perfection.

SkinnyBitch’s Black & Blue Muffins

Ingredients –

Muffin Batter

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon nutmeg

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 teaspoon vanilla

1 1/2 cup fresh blueberries (blue portion of our Black and Blue!)

1 c mini dark chocolate chips (black portion of our Black and Blue!)

Crumb Topping

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

Directions –

Mix up your crumb topping by combining all the topping ingredients together in a small bowl; I find that using a fork to work the butter into the flour, sugar and spice is the perfect tactic to crumby-perfection.

Preheat oven to 400 degrees and prepare your muffin tins with the appropriate paper liners.  Combine your dry ingredients in a large bowl – and mix your wet ingredients together in a separate bowl.   Pour your wet ingredient mix into your dry.  Mix in your chips, then carefully fold in blueberries – we wouldn’t want to bruise their beautiful selves!  Fill muffin cups about ¾ of the way full, and sprinkle with crumb topping mixture; bake for 12-15 oven or until a toothpick comes out clean as a whistle!

** I find that the best way to enjoy these tasty cuties are split in half (while still slightly warm) placed into a bowl, and topped with vanilla ice cream!  **

Give these a try – you’ll adore them, I’m sure!!

That’s all the creativity I have for this evening – I leave you with lots of love.

Until then..

XOXO

My Kitchen - My Haven Pt. II

SkinnyBitch again!  The latest saga of my life has put me into hardcore posting mode – writing is supposed to be cathartic, right?  Well, I certainly hope so. 

Upon finishing my eating challenge this morning (which, by the way, was better for my soul and psyche than any registered therapy session), I sat down to my recipe notebook to do a little writing.  But there was a gentle tug from my loving oven, “Just.  Cook.  Don’t think.  Cook.”.    That little beauty has never steered me wrong before, so I opted to oblige. 

But what to cook?  I didn’t want to disappoint my constant companion with my emotional distracted-ness, so I considered my options;  I wasn’t necessarily HUNGRY for anything considering the outrageous morning meal I had just destroyed, so I really didn’t need to make anything that should be eaten promptly, but I also wanted to make something that would scratch my itch for something therapeutic. 

What reminds me of home?  What would make me smile when I look in the fridge later when I need a little pick me up? 

PEANUT BUTTER.

Ugh .. my ultimate in guilty pleasures.  A big scoop of calorie-filled, creamy (or cruchy), nutty goodness to make me feel complete – so I grabbed my blender, which is sadly quite overlooked in my kitchen, and apologized to it profusely for its absence as of late in my kitchen endeavors and set to work. 

SkinnyBitch’s Peanut Butter –

Ingredients –

1lb roasted peanuts

2T peanut oil

1/2c honey

1t salt

Directions –

This recipe is embarrassingly easy.  It almost makes me guilty for ever BUYING peanut butter in the grocery store. 

Place all your peanuts into the blender along with your honey and salt.  Whizz up, checking it occasionally and adding a little oil at a time to aid in the “whizzing” process.  You may not add all of the oil, or you may need a bit more depending on the consistency you prefer. 

Store in an air tight container in the fridge for up to a month (if it lasts that long!).

ENJOY!!

Again, love the ones you're with while you can.  That's all for this girl for now. 

Until then ..

 XOXO

Cheese: My Cure-All

So, this SkinnyBitch’s hopes for a better morning were dashed.  Quite the predicament.  BUT that won’t keep her boney butt out of the kitchen!!  No way Jose!!   So in this installment, I’ll give you my perfect recipe for a broken heart – a breakfast that would rival any challenge on Man v. Food. 

I made a promise to my twin, who just happens to be 5 years my junior, last night – to make a morning meal of epic proportions.  Here is where I started –

Cheesy Hashbrowns –

2 medium sized Red potatoes, grated (I squeeze them in paper towel to make sure I get a good amount of brown-ness; you could use a towel – but why make laundry on top of dishes?!)

1/4 of a decent size onion, optional

2T butter

1t salt

1/2t pepper

1/2t paprika

1/2t garlic powder

1/4c cheddar cheese

Start by melting 1T of your butter in a non-stick skillet on medium heat (this will prevent any anguish post browning-time), sauté your onions (should you choose to accept them!) with your spices.  Just allow the onions to soften slightly.  Up the ante with your heat to medium-high heat; add your second tablespoon of butter and topple in your tater shreds.  Spread the mixture into an even layer across your skillet and squish down the potato mixture.  This will make “the flip” a breeze a little later.  Leave it to hang out on the heat for about 3-5 minutes (brown’ness will await you when you return to them); now comes the flip.  Take a decent sized spatula, and a deep breath – flip like a pancake!  You should have a good amount of brown’ness – add your cheese on top once you’ve completed the flip.  Leave to brown 3-5 more minutes on the other side.

I take this time to mix up the rest of my morning treat.  Come along with me!

 “Fancy” Scramble –

2 eggs, beaten

2T milk

1/2t salt

1/4t pepper

1 clove of garlic, minced

1/4c red onion, chopped

1/4c shredded provolone (or any cheese that you have on hand!)

1/4c chopped fresh herbs (use whatever you like, or whatever you have – I had parsley and basil this morning, but really, anything would work – this scramble is not picky; much like me!)

1T butter

Mix up your egg, milk, spice, cheese and herb mixture while you let the butter melt in a skillet – add your chopped garlic and onions to the hot butter and sauté for about 3 minutes.  Pour in your egg mixture and cook to your desired done’ness.  I prefer a tender egg, so I tend to cook mine a little less than normal; but whatever you like, go with it!!

Cinnamon Toast –

2 slices of bread (I am using my leftover French bread from the Connection!)

1T sugar

2t cinnamon

1t nutmeg

Butter

Toast your bread, and while that’s happening, mix up your sugar and spices.  Butter your toast liberally with butter.  I use this as an excuse to “help my spices stick better”, but really, I just adore butter .. J   Sprinkle your spice mixture across the toast – again, liberally!

You are now ready to delve into the magic that is my favorite meal of the day – this is truly a special treat for this SkinnyBitch!   I hope you try this out!  I am confident that food is the cure-all for anything that ails you.  It’s comforting to spend time making good food whether it’s for friends, family or just yourself.  I’m not going to give you the traditional, “GO MAKE THIS RECIPE” schpeel today, instead, the SkinnyBitch is going to tell you to take the time to love the people you’re with today.  Hug them, be close to them, and tell them how much they mean to you. 

Until then ..

XOXO

My Kitchen - My Haven

This SkinnyBitch has had quite the evening .. much to discuss; much to mull over; much to make amends over.  BUT, that will all have to wait for morning when nerves are calmer and a new day dawns.  Everything is better in the morning-light.  Right?  This girl certainly hopes so ..

So this is where we begin tonight's adventure in the kitchen - I am using IT today as opposed to it using ME.  Call it "Culinary Therapy". 

Tonight's edition features Cheesecake Flan - yeah, I know.  Lofty goal for a melancholy SkinnyBitch, but she feels up to the task despite everything.  I was shocked to find that I had all the ingredients required for this rich beauty already stowed away in the fridge and cupboards - which meeeeeans, you all have no excuse not to give this one a go!

Let's start by making the caramel that goes on the bottom of your Cheesecake Flan -

Caramel Ingredients -
1/4c water
2c sugar

Directions -
Measure out 1/4c of water and pop it into a small saucepan, then top that with 2c of sugar.  Keep the heat on medium-low to prevent any risk of burning; you'll need to do a little bit of babysitting with this, but I find that it's a good time to mix up the batter for the cheesecake portion of this treat while I watch the caramel.  It should take about 15-20 minutes for the caramel to reach it's namesake color!

Cheesecake Batter Ingredients -
12oz cream cheese; nice and softened
3 eggs; room temperature (I find this makes it easier to blend everything together!)
1 can of evaporated milk
1 can of condensed milk
1 1/2c milk
2t vanilla
1t cinnamon
1t nutmeg

Directions -

After giving your KitchenAid (or hand mixer) a little pep talk, whip all of your batter ingredients up well.  Make sure to scrape down the sides with this recipe; chunks of cream cheese are lovely on bagels, but not necessarily in cheesecake.  I have learned this the hard way (with my mini Oreo cheesecake bites - recipe for another day, though!). 

Once you have ensured that your batter is well mixed, now comes the fun part;  You're going to need a water bath .... I know, I know.  Who wants to have all that mess in the kitchen?  Who wants to fiddle around with that many dishes?  I get it.  I really do - if anyone wants things easy, it's this girl.  I use a disposable tray, lined with a regular sized kitchen towel (prevents "scooch-age" of the ramekins once you put the water in) for my bath. 

Now, you're going to take 6-8 small ramekins (depending on the sizes - we don't have to get too picky here) and spray them conservatively with a little oil spray.  Then spoon about a half inch of your caramel sauce into the bottoms (while it's still warm to prevent goopy'ness).  Follow that directly with your cheesecake batter (about 3/4 of the way full in your dishes). 

Line up your little dishes of cheesy, caramel-y deliciousness like soldiers into your disposable tray and pour enough water into the tray to come half way up the sides.  Place this CAREFULLY into the oven at 350 degrees.  I'm not going to give you a set time here because these little morsels will need a little babysitting.  You're going to want to peek at them (through the window in the oven!) about every 10 minutes to make sure that there's enough water in the tray to keep everything steamy <insert trendy go-go dancing music>.

Once they are firm to the touch on the top (fiiiiiine, usually around 30-35 minutes in the oven), remove them - CAREFULLY - from their steam bath and allow a 5 or so minute cool down.  This is the hardest part for me - because at this point, your kitchen will be like a caramel and sweetened milk scented sauna.  INTOXICATING for this SkinnyBitch!!  After your 5 minute pace around the kitchen, you can feel free to dig in. 

WHOA WAIT!!  Want to really knock your socks off??  Present it in "fancy flan fashion"!!  To do this, take one of your tender creations and run a small paring knife around the edge of the dish.  Take your plate (or intended serving device) and invert it over the ramekin.  Now, take a deep breath and FLIP!  You should feel a pleasant "plop" onto the plate from the ramekin - this is how you'll know you are seconds away from a showstopping presentation. 

You now have a cheesecake, with lovely, runny caramel sauce surrounding it like a shallow sugary jacuzzi.  SkinnyBitch = HappyBitch

This dessert, and it's corresponding post has indeed done the job of "culinary therapy".  My kitchen is indeed my haven.  Now head into yours!!  Give yourself a little me-time with your oven - you'll be glad you did!

Until then..

XOXO

A Call to Arms .. Or Potatoes.

There comes a time in every SkinnyBitch's life where there is an insatiable craving for something.  You never know when, where or how it will hit, but know that it will with the fury of a small army of Killer Bees. 

The question is, will it be sweet? Will it be salty?  Crunchy?  Chewy?  But more importantly, how will I take care of this overwhelming Call to Arms (or Call of the Wild, as my Partner in Crime would affectionately refer to it)? 

Well, this afternoon, Ms. SkinnyBitch was tapped on the shoulder by The Cravings Gods.  Loaded Potato Skins.  At first it was just a slight tug.  LOADED Potato Skins.  I tried my best to suppress this slightly more intense nag from my belly.  LOADED POTATO SKINSSSSSSSSSS!!!!  I could no longer ignore the not overwhelming shouting that my stomach was now doing.  To give you a perspective: take a 5-year old into Chuck-E-Cheese, tell them to find a chair and sit in it quietly for 4 hours while the adults go play.  Yeah.  That bad. 

So, as I usually do, I sat down (coffee in hand) and began to work out a way to quiet the 5-year old at Chuck-E-Cheese that was bursting out of my upper abdomen.  I considered simply making the potato skins that my stomach too eagerly was asking for, but that would be too easy.  SkinnyBitch thinking cap, engage ....

Loaded. Skins. Potato. Salad. 

Yes.  YES.  Y-E-S!!  My stomach was in full agreement.

Here's how it went -

Ingredients -

1 1/2 lb cubed Baby Red potatoes (slightly larger than bite-sized) 

2T olive oil

1T salt

1/2T pepper

2t smoked paprika

2t thyme

6 slices of bacon

Combine everything into a Ziploc baggie and toss around a bit to make sure all the potatoes are well covered in spices and oil.  Place in an even layer across a foil liked baking sheet (make life EASY - no dishes!) and bake at 400 degrees for about 15-20 minutes; make sure they don't get too far gone into the "done-ness" realm.  We want them to hold their own in the salad.  Cool completely.

Now, don't get hasty and turn your oven off!  We're going to cook 6 slices of BACON in there.  Line a baking sheet with foil (again with the dishes business) and place bacon in an even layer across the sheet - bake until crisp and delicious!  Remove from tray and drain on paper towel.

1c scallions, chopped

2 garlic cloves, finely minced

2c sharp cheddar cheese (bite-sized chunks)

1/2c fresh parsley, chopped

3/4c sour cream

1/4c mayo

2T Dijon mustard

Now, mix all your veggies together with the cheese, parsley and wet ingredients.  Toss in your 'taters and crumble in your bacon.  Fold gently.  Serve chilled with your favorite sandwich, grilled meat, or simply eat it by itself!  But allow to sit in the fridge for a few hours to "marry" the flavor.

Even as I type I hear in my head, "Blah, blah, blah".  This SkinnyBitch had a CRAVING of epic proportions to take care of - marriage of flavor for a bowl (well, two) ended up not taking place in the name of, erm, principle.  Marriage is so overrated anyways, right?

Well, that's the scoop on the SkinnyBitch's craving smasher.  And trust me, it did the job for me - give it a shot!  I'd love to hear if it did it for you!

Until then..

XOXO

The Ballad of the 16-lb King

Last we met, there was a slight discussion of the Salmon Fishing Season.  I capitalize this for 2 reasons; 1.)  It's a 3-month long national holiday for my Partner in Crime and for almost everyone we know - and 2.)  It's a creative playground for The SkinnyBitch herself! 

So, this is where we begin the story, nay, ballad of the 16-lb King. 

For anyone that knows me outside of cyberspace, they would be more than happy to tell you that I'm not necessarily the "fishing type".  I enjoy a lot of things, but smelling like fish guts, bait and boat gas is not on my Top-10 per se.  But this is a story about falling in love - so have faith and come along with me < insert Barry White or some Marvin Gaye >. 

My Partner in Crime, God bless his soul, decided that a trip out salmon fishing would be the IDEAL way to celebrate my 22nd birthday - the cat's pajamas - the bee's knees!!  He was so proud of the idea; I didn't have the heart to tell him that all this girl wanted was a trip to the local Mexican restaurant for a self-induced carb and lactose coma.  But I kept my lips shut and went along on the hour and a half drive to the boat launch. 

Now, if you have never been salmon fishing, I will attempt to describe it to you in a few short words:  windy, cold, bumpy and something everyone should do before they die.  Period. 

After our long and jarring boat ride to "The Honey Hole" (whatever that means .. must be boy code), we set the lines and waited.  We didn't have to wait long - it's as if The Birthday Gods were looking down on my cold, crumpled self on the deck of that boat and said, "Here ya go, kiddo.  Have a fish."  And did they ever give me a fish - after a 22 minute Battle Royale, this SkinnyBitch had reeled in a 16-lb King Salmon. 

We returned to the boat launch not long after (our all-male "crew" was not as lucky as The Birthday Girl) and I was broken in in the "fish shack" as to what happens AFTER you catch a fish.  We won’t get into that, though - I'm still traumatized. 
Upon waking up the next morning, there was a hush over the house.  16. Pounds. Of. Salmon. 

What is the SkinnyBitch going to do with 16 pounds of salmon?!  So I set to work at my favorite post: the kitchen table.  Take my hand and let me share with you a couple of the recipes that were created in the hopes of making a dent in the deliciously fishy contents of my freezer. 

Caramelized Onion-Salmon Dip

Ingredients -
1 large onion, sliced into rings
4 garlic cloves, finely minced
4T butter
1T salt
1/2T pepper
1T Italian seasoning
1t red pepper flakes
4-4oz salmon filets (dry rubbed in 1t each of salt, pepper, thyme and drizzled with 1/4c soy sauce prior to roasting)
1 block of cream cheese; softened
1/2c sour cream
1/2c mayo
1c shredded pepper jack cheese

Directions -
Roast salmon in a 375 degree oven for 10 minutes - cool to room temperature (again, easier to peel the skin off) While that's happening, melt your butter (yeah, yeah, yeah, I know it's a lot AND it's BUTTER; but trust me, you'll be glad you used it!) and adding the onions, garlic and the spices.  Saute gently for about 10 minutes or until the mixture is a light golden brown.  Add the mix to a bowl and allow to cool slightly.  In the meantime, combine your cream cheese, sour cream and mayo; fold in the onion, garlic and spice mixture.  Gently flake in your salmon filets and fold in the cheese!  Enjoy warm or cold with crackers, chips, or eat with a spoon (guilty as charged).  Store in the fridge in an airtight container!


Asian Salmon Pasta Salad

Ingredients -

Salad
1lb cooked, drain and cooled bowtie pasta
1 pint of cherry tomatoes, halved
6 scallions, chopped (I use the whole scallion, but some people only like the tops - you can do what tastes good to you, of course!)
1 medium English cucumber, sliced
1 red bell pepper, sliced into strips
4 ribs of celery, chopped
1/2c fresh cilantro
About 2c pre-cooked salmon (roasted, broiled, grilled, sauteed, etc.)

Dressing
1/2c soy sauce
1/2c rice wine vinegar
1/4c stir fry sauce
2 garlic cloves (grated)
1/2 inch hunk of ginger (grated) - this is an EXACT measurement <eye roll>
1t red pepper flakes

Combine the dressing ingredients in a large enough bowl to house the finished salad (less dishes for YOU!); then mix together all of your vegetables and cilantro in the dressing.  Fold in the cooled pasta.  Serve!      Now, wasn't that easy?

Now, I will warn my lovely readers that they will be seemingly inundated with salmon recipes over the course of the next 16-pounds of salmon - but I will attempt to pepper in other culinary ventures as to not bore you all into reading OTHER blogs!  FOR SHAMEEE. 

And so ends The Ballad of the 16-lb King for the time being; and this SkinnyBitch will sign off for now, but give these a try! 
Until then..

XOXO