Easy and delicious!
pre-cut fries (I used seasoned crinkle cut fries)
cheese cheese cheese (I used mozzarella & peperjack with Parmesan combo)
fresh ground pepper
other kinds of meat (sausage, bacon, ham, etc)
basically anything you want!
1. Cook fries according to package directions: Preheat oven to 425°F. Arrange one layer of fries on an aluminum covered pan (for easy clean up). Bake for 20 minutes.
2. Add everything: cheese, peperoni, and spices. Bake for another 10 minutes.
3. Cool for 5-10 minutes and enjoy!
If looks could kale!
I cooked kale for the first time today. Since I don’t have a full kitchen yet I decided to make some kale soup. Kale an excellent source of vitamins A, C, and K and a very good source of fiber, potassium, and calcium. Kale is a member of the cabbage family and has a cabbage-like flavor. Already as you can see in the picture that i made a rookie mistake. The stalks are suppose to be cut out for a more easy and yummy experience. However in the end I didn’t mind at all. The stalks in plants is one of the most important parts to eat; it is high in fiber and other nutrients.
How to Slow-Simmer Kale Soup (easy version)
- Start boiling 2 quarts of chicken broth. Add ham hock or cubed chicken. Cook for 10 minutes.
- Peel 2 cloves garlic and smash them using the side of a knife. Wash, peel, and chop three carrots. Starting with 5 bunches kale, stack a few leaves at a time and cut crosswise into wide ribbons. Add the kale, carrots, and garlic to the pot, pushing the leaves down to pack them in.
- Bring the mixture to boiling. Cook for 10 minutes or until the greens start to wilt, then turn the greens over with a wooden spoon and reduce the heat to simmering. Cover and simmer for 15 minutes. Season the broth with salt to taste (but if you bought canned chicken like i did, it should already be salty). Serve & enjoy.
- Revision for next time: If you want to eat the stalks like I do, you should cook the stalks first for 15 minutes and then add the leafy kale and cook for 15 more minutes. This would give you less wilted kale and more green and crunch to your kale.
I am not a big cook but i do love to bake! SO, I started a new tradition! I will bake a different cake for my birthday each year. This year I decided on Red Velvet. Cake doesn’t get devoured in my house so i decided to make cupcakes to give away to my fellow peeps.
Here is the Recipe (modified).
- 3-4 tablespoons unsweetened cocoa powder
- 1-2 ounces red food coloring
- 1 cup buttermilk (you can substitute with 1 Tbsp vinegar and 1 cup milk)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup oil
- 2 cups white sugar
- 2 eggs
- 2 1/2 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking soda
- 1 teaspoon white vinegar
- Grease two 9 inch round pans (or prep cupcake liners). Preheat oven to 350°F (175°C).
- Make a paste of cocoa and food coloring. Set aside.
- Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside.
- In a large bowl, mix together the oil and 2 cups sugar. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Bake 25 minutes for cupcakes. Allow to cool completely before frosting. Refrigerate until ready to serve.
Two choices for icing:
1. the original vanilla icing for red velvet cake
- 1 cup milk
- 5 tablespoons all-purpose flour
- 1 cup white sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely.
- Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
or 2. awesome cream cheese frosting
- 1 (8 ounce) package of cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- In a medium bowl, cream together cream cheese and butter. Mix in the vanilla and then gradually add confectioners’ sugar.
- Store in the fridge after use. Yield 3 cups, enough to cover two 9-inch round cakes or one 9X13-inch pan cake or a ton of cupcakes.
- Chocolate Mod: add 1/3 cup cocoa powder to half the frosting.