Home Made Jo Jo Potatoes (Fries)

Home Made Jo Jo Potatoes (Fries)

Yea, I know these aren't really very healthy or frugal, but I have been literally trying to figure out how to make these for the last 25 years or so!  I ran into a recipe while looking for something else and decided I would give it a go.  My version is considerably different than the original, so I wrote it down.  They turned out great!  So, here's my take on 

Home Made Jo Jo Potatoes (Fries)
Makes 4 servings

Start with 4 good-sized, clean, un-peeled potatoes.  Cut them in half long-ways, then cut each half into wedges.  Lay the skin side of the potato down on the cutting board and slice off wedges from the center of the cut-side of the potato.

Soak the potato wedges in ice water for about 30 minutes.  After soaking, drain the potatoes.  While they are draining, prepare the breading.  

Combine the following:

1 cup flour (gluten free could be used here)
2 teaspoons lemon pepper
1 tablespoon Sharron's Everything Seasoning or seasoning salt
1/2 teaspoon garlic granules
1/4 teaspoon paprika

Place the potato wedges, a few at a time, into the seasoned flour and shake the bowl, so they get coated well with the flour.  Continue the process until they are well coated.  Allow the potatoes to rest, coated, for about 20 minutes, giving them another good shake in the coating at the 10 minute point.  Meanwhile, prepare a pan with oil about 3" deep for deep frying.  Heat the oil, (I prefer peanut oil), over medium-high heat until it is hot.

Shake them one more time in the flour mixture before frying them so they are well coated. 

Drop the potato wedges a few at a time into the hot oil.  Cook covered, over medium-high heat until they are golden brown, about 8 to 10 minutes.  Be very careful when removing the lid -- open it facing away, not towards -- as it will have accumulated a lot of moisture and could cause a nasty splatter burn!

Repeat the process for each successive batch of potatoes.  Serve them hot with Ranch dressing.  Enjoy!

How to keep a cucumber from being bitter

How to keep a cucumber from being bitter

How to keep a cucumber from being bitter

How does one keep a cucumber from being bitter?

It seems like most folks I come across, when the topic comes up, don't know how to get the "bitter" out of a cucumber.  Perhaps it is my family's French ancestry, but it's something that my mother taught me as a child.  

It's really rather simple.  Just slice off the end of the cucumber as pictured above.  Using the cut off end, rub the end and the cut part of the cucumber together in circles until foam comes out.  Not all cucumbers will get foamy, but many will.  Wipe or rinse off the foam and keep doing the circles with the cut end until foam no longer comes out of the body of the cucumber.  Slice off the other end and repeat the process.  Most of the time, the other end won't foam, but every once in a while; one will!  

Continue processing the cucumber as usual.  Enjoy a sweet, non-bitter cucumber!

Ground Beef Taco Meat Seasonings

Ground Beef Taco Meat Seasonings

Ground Beef Taco Meat Seasonings
Makes 4 servings

This one is so easy!

Cook and crumble approximately 1 1/3 pounds ground beef.

Add the following seasonings to the meat and stir well:

1 1/2 teaspoons Sharron's Everything Seasoning or Adobo seasoning
1 teaspoon lemon pepper seasoning
1 tablespoon oregano leaf
1 tablespoon ground cumin
1/4 teaspoon chili powder
1 teaspoon sea salt

This makes a mildly seasoned beef taco filling.  Use for tacos, burritos, etc.  It is perfect for Taco Salad in a Crispy Baked Shell, pictured below:

Note:  The meat itself is low carb, while the shell it is pictured in is not.

Taco Salad in a Crispy Baked Shell

Taco Salad in a Crispy Baked Shell

Taco Salad in a Crispy Baked Shell

This is a wonderful recipe.  It is actually pretty simple, but it looks impressive.  It's always a hit with guests at our home!

First, make the Crispy Baked Taco Salad Shell Bowl and Ground Beef Taco Meat.  If refried beans are desired, I have a recipe here or canned ones can be used.

Toppings for Taco Salad can be as varied as one's imagination, however, these are our favorites in order from bottom to top:

Refried Beans
Ground Beef Taco Meat or Taco Meat (from my other blog)
Shredded cheese
Veggies of various sorts!  Radishes, cucumbers (see my article on how to keep a cucumber from being bitter, here), olives, tomatoes.  Some folks like onions, peppers, jalapenos.
Sauces like guacamole , sour cream and salsa

Pile it on and eat it with a fork.  The fun part is at the end, when the salad is all gone, the bowl can now be eaten!  Yummy :)

Enjoy!

Crispy Baked Taco Salad Shell Bowl

Crispy Baked Taco Salad Shell Bowl

This is a photo of the finished Taco Salad in a Crispy Baked Shell.

I love taco salad.  I think I know of at least three different ways to make it.  This is part of the recipe is for the baked shell bowl version of taco salad.  

Crispy Baked Taco Salad Shell Bowl

Items required for this recipe:

Burrito sized tortillas -- the largest available, but at least 8" across
Olive or coconut oil cooking oil spray
2 fairly large bowls, one of which needs to be oven safe

Pre-heat the oven to 400F.  

Place a bowl that is large enough for the tortilla to drape over the edges upside down on the work surface.  Spray both sides of a tortilla with olive oil cooking oil spray and place it on the bottom (top) of the upside- down bowl.

While the bowl is upside down with the tortilla draped over it, place the 2nd bowl atop the first one and gently press down.  The goal is to form the "bowl" with the tortilla without tearing or breaking the tortilla in the process.


Carefully turn the bowls over and remove the 1st bowl, leaving the formed tortilla inside the 2nd bowl right-side-up.

Place the bowl with the formed tortilla into the 400F oven for about 15 minutes, or until it is just becoming golden and crispy.  (If it is uncertain how hot the bowl can withstand, bake it at 350 for 20 minutes.)  Be careful -- the difference between perfection and scorch is only a minute or two.  Keep a close eye on them at the end!  I can bake 3 or 4 of these salad shells at a time in my oven.

When the shell is done baking, carefully remove it from its bowl and place it upside-down on the plate upon which it will be served.

Allow the taco salad shell bowl to cool enough to handle easily, about 5 minutes, then fill as desired.  

Baked Crispy Taco Salad Shell Bowl cooling on a plate.

This is a photo of the finished Taco Salad in a Crispy Baked Shell.

Sharron’s Everything Seasoning Salt Blend

Sharron’s "Everything" Seasoning

Sharron’s "Everything" Seasoning

This seasoning is comparable to Lawry's or Johnny's seasoning salt. It's pretty strong, so go easy on it at first! I often give this as Christmas gifts, and many folks come back asking for more.  As the name implies, it's terrific on just about everything -- except ice cream.  Don't put it on ice cream :)

Why would I want to make my own seasoning salt blend when there are so many on the market?  It is so difficult to find blends that don't have MSG, soy, sugar, preservatives and even regular table salt in them.  I don't want to put those things into my and my families' bodies.  It only takes a few minutes to make, and I feel a lot better about serving food with this on it!

Makes about 1 1/4 cups seasoning salt blend.

1 cup sea salt

2 teaspoon pepper

4 packets Truvia-type sweetener

2 1/4 teaspoon paprika

1 tablespoon plus 2 teaspoons garlic powder

1 tablespoon plus 1 teaspoon onion powder

1/4 teaspoon turmeric

Measure the ingredients into a container.  I think the layers look pretty cool!

Give the container a good shake and the seasoning salt is ready to use.  It's great on just about everything, but my children especially like it on eggs, chicken and pork.  Use anywhere a seasoning salt would be used.  Fantastic on French fries!

Note:  Please remember this is a copyrighted recipe.  Make it!  Share it!  Just please be sure you give proper credit.

Blessings!

Sharron

Homemade Adobo Seasoning Without Pepper

Homemade Adobo Seasoning Without Pepper

Adobo Seasoning without pepper is a staple of mine.  It is a Hispanic seasoning used in Mexican and Puerto Rican dishes, plus others. Many of my recipes call for it.  

Homemade Adobo Seasoning Without Pepper

This makes about 2 cups of Adobo Seasoning Without Pepper

In a bowl combine:

1 cup sea salt
1/2 cup garlic granules**
1/3 cup ground oregano*
1 1/2 tablespoons turmeric

Mix well and store in a tightly covered container.  Use in recipes calling for seasoning salt or Adobo seasoning.

*Note:  I couldn't find any ground oregano in my local store, so I bought whole oregano and ground it myself in my blender.  About 1/2 cup whole oregano ground down to 1/3 cup ground oregano.
**Note for SCD:  Know your manufacturer or make your own garlic granules.

Enjoy!

(This post was originally published on my other blog here.)

Deep Dish Whole Wheat Pizza

Deep Dish Whole Wheat Pizza

Deep Dish Whole Wheat Pizza -- pictured sausage and ham pizza with and without mushrooms

We used to go to this amazing restaurant in Portland, OR, called DeNicola's.  They had the best thick crust pizza I've ever had.  Sadly, we haven't lived in that area of the country for nearly two decades.  Tonight, I decided I wanted to try to re-create that amazing pizza.  They had a great crust, plus they loaded the pizza with toppings so thick that they fell off when a slice was picked up.  The "leavings" were enough that a normal pizza restaurant would have used them to top and entire pizza!

This is not a frugal recipe -- this is an extravagant recipe!  However, it is delicious :)

Deep Dish Whole Wheat Pizza
Makes 12 servings (slices)

First the crust:

Using fast rise yeast, combine 2 packets or 4 1/2 teaspoons yeast in 2 cups warm (90F to 100F) water plus 2 tablespoons honey.  Set the yeast mixture aside to "proof" -- become foamy -- for about 5 minutes.

Meanwhile, in a mixing bowl with an electric mixer and a dough hook, combine:
4 1/2 cups whole wheat flour (I had pastry flour, but bread flour would probably be better)
2 teaspoons sea salt
2 tablespoons olive oil

Add the yeast mixture and mix it until it is combined on the "knead" setting (6 for my mixer.)  Add enough flour until the dough pulls away from the bowl and cleans it.  For me, it was about 2 more cups.  The dough will still be quite sticky.

Spray the top of the dough with olive oil cooking oil spray and cover it with a towel.  Place it in a draft-free area for about 30 minutes or until the dough has doubled in bulk.  Spray the hand that will punch down the dough, and punch down the dough so all the air is pressed out.  Allow the dough to rest for about 5 minutes.

I have a family size professional pizza pan, (about 18" or 20"), so this is enough dough for one super size pizza.  Otherwise, it would make 2 or 3 smaller pizzas.  The dough can be frozen at the point for about a month.  Just thaw it and proceed as directed when ready to use it.

Pre-heat the oven to 425F.  Prepare your pizza pan(s) by spraying them with cooking oil spray and sprinkling them with cornmeal.  Transfer the dough from the bowl to the center of the pizza pan.  Spray the fingers that will be spreading the dough with cooking oils spray.  Working from the center, press the dough outwards to the edge of the pan.  Don't mess with the edges and don't over work the dough or it will toughen.  Once the dough is spread out, prick it every 2" across the surface with a fork.  Bake the crust at 425F for about 6 to 9 minutes -- until the crust's surface is baked, but not browned.

Top the pizza as desired.  I used a seasoned tomato sauce, about a pound of shredded mozzarella and "Italian" style cheeses, a pound of ham, two pounds (Yes! Two!  I said this was an extravagant pizza!) of pork sausage, 6 ounces of sliced mushrooms.  If I'd had them, I would have added pineapple and olives, as well.  Over the top, I sprinkled some additional cheese, Parmesan is good here, and a bit of basil and garlic granules.  Sorry, I'm not being very specific, but each person's pizza is a work of art!

Bake the pizza at 425F for 9 to 15 minutes, until the cheese is melted and the edges are golden brown.

I find a good pair of kitchen scissors is a much easier way to cut pizza.  Slice it into 12 slices and enjoy with a few of your friends!

Pictured above is my Deep Dish Whole Wheat Pizza topped with ham and sausage, both with and without mushrooms.

Orange Honey Blueberry Muffins with Maple Crumble Topping

Orange Honey Blueberry Muffins with Maple Crumble Topping

Here's another frugal recipe, believe it or not!  Remember, frugality isn't necessarily about being cheap or inexpensive, rather it is about using what is on hand and not being wasteful.  So, I had a little honey in the bottom of a jar, some orange juice in the fridge, some blueberries from picking yesterday that had been left out, and just a bit of maple sugar left in the bottom of a container.  Hence... 

Orange Honey Blueberry Muffins with Maple Crumble Topping
Makes 12 muffins

Pre-heat the oven to 400F and spray a muffin pan with olive oil cooking spray.

In a mixing bowl, combine:

1/2 cup honey
1/2 cup orange juice
1/4 cup olive oil
1 egg

In another mixing bowl, combine:

2 cups whole wheat flour (pastry preferred)
2 tablespoons potato or corn starch
1/2 cup oats 
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries

Add the wet ingredients to the dry ingredients, and stir them until they are just combined.  Divide the batter up between the muffin cups.  Set the muffins aside and prepare the crumble topping.

In a bowl mix together until it resembles fine crumbs:

1/2 cup whole wheat flour (as above)
1/4 cup maple sugar
1/4 cup sugar (organic if available)
4 tablespoons butter 

Sprinkle the topping over the muffins by tablespoonfuls, using all of the topping on the muffins.  Bake the muffins at 400F for about 15 minutes or until they are firm in the center.  Let them rest on a baking rack or trivet at least 5 minutes before using a knife slipped in around the sides to remove them from the pan.

Enjoy!

Spreadable Butter

Spreadable Butter

This one's so easy!  I've been buying an expensive spread that's "healthy," but there's not much that's better than butter.  However, I like the convenience of being able to spread my spread right out of the refrigerator.  I don't like leaving my butter on the counter.  

I reused my old spread container and made my new spread a little "thick" -- I didn't want to be able to taste the oil I added to my butter.  If a slightly more spreadable spread is desired, just add another 1/2 tablespoon or so of the oil.

Spreadable Butter
Makes almost a cup

In a mixing bowl with an electric mixer, whip 3/4 cup room temperature butter.  Gradually add in 2 tablespoons of lightly flavored olive oil.  Spoon into a container with a lid.  Cover and refrigerate.

Use as desired in place of butter or other spreads.

Enjoy!