Potato Wedges!!

A little information about me...I love potatoes. Never met a potato I didn't like (except for this weird Mediterranean recipe my mom made once...yuck!). Every so often, I crave French Fries but don't want to deal with the mess. This is an easy, quick, tasty, and probably much healthier alternative.

Ingredients:
- 3 Russet potatoes (Make more, make less, doesn't matter to me! I also leave the skin on.)
- Seasonings: Salt, pepper, garlic salt, chili powder, Essence (Yes, like Emeril....it's delicious and you'll start putting it on everything!)

Directions:
- Preheat oven to 420 degrees.
- Cut the potatoes in half the long way, then cut four wedges out of each half. (8 wedges per potato)
- Put potato wedges into large mixing bowl or large Zip-Loc bag.
- Add enough olive oil to evenly coat the potatoes (about 1/4 cup)
- Sprinkle in a lot of seasoning (definitely needs a bit of salt, but use chili powder and Essence to taste) then use your hands to toss the wedges in the bowl until they're evenly coated with oil and seasoning.
- Lay potatoes onto a baking sheet flesh side down. It is important that all of the wedges by flat on the baking sheet. If they're not, they may not get as crispy and delicious.
- Place baking sheet in oven for approximately 30 minutes.
- Remove baking sheet and use tongs or a spatula to flip the wedges over so the other flesh side is face down on the tray, then place tray back in the oven for another 30 minutes.

 

*I'm a firm believer that the darker brown the potato is, the crispier it is, the better it is! Simply check on the potatoes often to make sure they're the consistency you want.

 

*You can also use this same recipe to make potatoes on the grill!! Just place the wedges flesh side down on the grill over medium heat and cover for about 15 minutes, then flip to the other side for another 15 minutes to get nice char marks. Then, move potatoes to a top rack so they are off of direct heat, and cook for another 20 minutes or so. Yum!

Kosher for Passover Chocolate Chip Cookies?!?

Yep, that's right, Kosher for Passover Chocolate Chip Cookies. And you know what, they taste pretty good! Who knew?!? (Psst....they're also dairy free. Of course, you can make them dairy, but what's the challenge in that?)

Ingredients:
- 3 eggs
- 1/2 cup of margarine (or butter)
- 1 cup of sugar
- 1 cup of cake meal
- 1/2 cup of potato starch
- 1 package of chocolate chips (check the label to see if they're dairy or Kosher for Passover)

Directions:
- Preheat oven to 350 degrees.
- In a small bowl (I use a paper plate), combine cake meal and potato starch and set aside.
- In a large mixing bowl, beat together eggs, sugar, and margarine until well combined.
- While beating the egg/sugar/margarine mixture, slowly incorporate the cake meal and potato starch. Add a little at a time and beat until well combined.
- Pour in chocolate chips and stir with a spoon until the chips are evenly distributed in mixture.
- Drop spoonfuls (or use a chocolate chip cookie scoop) evenly spaced out on a cookie sheet.

- Bake in the oven between 13-15 minutes.
- When you remove the cookies from the oven, take them off the tray and place them on a sheet of foil or a cooling rack to cool.

*If you want them to be Kosher for Passover and/or non-dairy, be sure to check the labels on all of your ingredients.

The Best Big, Chewy, Delicious Chocolate Chip Cookies Ever!

I know what you're thinking, "Another chocolate chip cookie recipe? How different could it be?" But, I'm not kidding when I say that this is the best chocolate chip cookie recipe:

Ingredients:
-2 sticks or 1 cup of butter/margarine
-2 1/4 cups of flour
-1 tsp. baking soda
-1/4 cup white sugar
-1 1/4 cups of dark brown sugar (dark brown sugar makes them extra chewy)
-1 egg
-1 egg yolk
-approximately 2 tbsp. milk/mocha mix
-1 1/2 tsp. vanilla extract
-1 bag of chocolate chips (or try 1/2 chocolate and 1/2 white chocolate)

Directions:
-Preheat oven to 375 degrees.
-Cream butter/margarine, white sugar, and brown sugar together until light.
-Add egg, yolk, milk/mocha mix, and vanilla.
-In a separate bowl, sift together flour and baking soda.
-Add flour combination to mixture and blend until thoroughly combined.
-Stir in chocolate chips.
-Use a large ice-cream scoop (*Not a cookie scoop!! I mean a regular, large, ice-cream scoop) to scoop out equal sized portions onto a non-stick cookie sheet. (Approximately six will fit on a regular sized sheet.)

-Cook for about 14 minutes in the oven (be sure it's placed on the center rack in the oven and do not try to cook more than one tray at a time....they won't cook evenly).
-As soon as you remove the tray from the oven, use a flat spatula to carefully remove the cookies from the tray and place them on a cooling rack or tin foil to cool.

Just so you know, they will be pretty thick, and they will be pretty delicious. One batch makes approximately 15 cookies.

To make these cookies non-dairy, use margarine (Nucoa) instead of butter, Mocha Mix (non-dairy creamer) instead of milk, and non-dairy chocolate chips (these are sold at Kosher markets and Trader Joe's, or check the labels on bittersweet and dark chocolate chip packages).