RECIPE: Parmesan Ranch Potato Chips

Parmesan Ranch Potato ChipsQuick & Easy Party Chips

Ingredients

  • 1 Russett Potato per person
  • 1 Tbsp Dry Ranch Dip Mix
  • 1 tbsp Finely grated Parmesan Cheese
  • Cooking Oil

Directions

  1. Preheat oil in deep fryer to 375F or large saucepan on High
  2. Peel Potatoes
  3. Use a vegetable turner to make spiral chips
  4. Line a cookie sheet with paper towels
  5. Arrange spiral chips in flat layer on paper towels
  6. Use more paper towels on top to firmly press out any water
  7. Repeat step five as many times as you need to remove all moisture, potatoes need to be dry
  8. Deep fry chips, turning until brown
  9. Drain on wire rack
  10. Mix ranch seasoning with Parmesan until combined together
  11. sprinkle chips with seasoning while hot
  12. Serve in chip bowl

 

 

Use this Seasoning Salt For:

  1. French Fries
  2. Spiral Chips
  3. Vegetable Chips

 

 

Will store for 3 months  if sealed in an airtight container with lid, don’t forget to label it & write used By date

 

This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
© 2017 KDArtStudio

RECIPE: Parmesan Ranch Dipping Sauce

Parmesan Ranch Dipping SauceQuick & Easy Salad Dressing / Dipping Sauce

Ingredients

  • 3/4 cup Kraft Mayo
  • 1/4 cup Buttermilk
  • 1 Tsp garlic powder
  • 1 tsp garlic salt
  • 1 Tbsp Lemon Juice
  • 1/4 tsp Cracked Black Pepper
  • 1/4 tsp onion powder
  • 1 tsp sugar
  • 1 tsp corn syrup
  • 1/8 tsp salt
  • 1/2 cup Finely grated Parmesan Cheese

Directions

  1. All ingredients are blended together in nutribullet
  2. Use a metal sieve over a small bowl, pour dipping sauce in, strain to remove any cheese bits
  3. Pour into Ramekin for dipping

Use as a Dipping Sauce For:

 

  1. Fried Mushrooms
  2. Chicken Fingers
  3. Chicken Nuggets
  4. French Fries

 

 

Will store for 3 months in fridge if sealed in an airtight container with lid, don’t forget to label it & write used By date

2 Tbsp = 1 Serving Size

This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
© 2017 KDArtStudio

Spanish Omelette

Spanish Omelette.png

CREDIT: KDArtStudio

Ingredients

  • 7 eggs
  • 5 potatoes
  • 1 onion
  • 1 clove garlic, minced
  • olive oil

Directions

  1. Thinly slice Potatoes
  2. I used a vegetable turner so potato was thin and evenly cooked If you use a mandolin or cut them by hand, they need to be super thin and all the same thickness or they will take a lot longer to cook and will cook unevenly

  3. Thinly slice onions
  4. Lightly beat eggs in a mixing bowl with a fork and set aside
  5. Heat olive oil in non stick pan on med-high
  6. Saute onions & minced garlic until translucent but not brown
  7. Remove from pan with slotted spoon or tongs and set aside
  8. Make sure there is enough oil in pan to cover one layer of potatoes, about an inch, you want just enough to cover the potatoes, they absorb the olive oil flavor, you will be cooking them in batches
  9. Lay a layer of potatoes in the pan so they do not overlap
  10. Cook until soft, turning a few times during cooking
  11. Remove from pan and cook remaining potatoes in batches until all the potatoes are cooked
  12. Add onions & garlic, potatoes & eggs to a large mixing bowl and combine until well combined
  13. This next step isn’t traditional, but it does needs some seasoning, so go ahead and season now with your favorite seasoning
  14. You could use Salt & Pepper, Montreal Seasoning, Lemon Pepper Seasoning, or any other seasoning you like
  15. Drain any excess oil from Pan, you just want enough so food doesn’t stick to the bottom
  16. Heat medium nonstick pan to med-high
  17. cook Potato, onion, egg mixture in pan until brown on the bottom and mixture is cooked through, you don’t want it too runny
  18. Here comes the tricky part

  19. Place a larger non stick pan over the top of the pan you are cooking with, as if it is a lid, then carefully invert and flip it over so the top is now on the bottom
  20. Slide the omelette back into the first pan and cook until both sides are brown
  21. Place your Serving plate over the pan and Flip it one more time
  22. Cut and Serve

You could add bell peppers, bacon, cheese, mushrooms or meat to the mixture

IMG_5158.JPG

*This was one my son made with Hand Sliced Potatoes, they were thick & uneven – It was taking far too long to cook with the above method on the stove, so we transferred the mixture to a baking dish, added cheese and parsley on top and baked in the oven for 45 min at 375F, it made a nice breakfast Potato Cake

Store any unused portions in an airtight container in the fridge and pop in the microwave for 1-2 min to reheat

 

This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction


Any Pins or social media sharing of recipe
must link back to this page and include
© 2017 KDArtStudio

National Fondue Day

Fondue Day.png

 

 

Ok, so this definitely isn’t on anyone’s diet, is not for those trying to lose weight or live a healthy life, not recommended by any Cardiologist in the country, but everything in Moderation, right?

Here’s the Gooey Goodness that is Cheese Fondue:

RECIPE: Cheese Fondue / Fonduta

RECIPE: Cheddar, Bacon & Beer Fondue

RECIPE: Beer, Bacon, Cheese Fondue

Fondue is super Quick & Easy to Make

It goes well with

 

 

 

RECIPE: Ranch Dressing

Quick & Easy Salad Dressing / Dipping Sauce

Ingredients

  • 3/4 cup Kraft Mayo
  • 1/4 cup Buttermilk
  • 1 Tsp garlic powder
  • 1 tsp garlic salt
  • 1 Tbsp Lemon Juice
  • 1/4 tsp Cracked Black Pepper
  • 1/4 tsp onion powder
  • 1 tsp sugar
  • 1 tsp corn syrup
  • 1/8 – 1/4 tsp salt

Directions

  1. Read Directions First, you are adding salt as you go, don’t add it all at once
  2. All ingredients are blended together in nutribullet, except for salt
  3. Start with 1/8 tsp salt,blend all ingredients together in nutribullet
  4. Taste
  5. add another 1/8 tsp salt if needed (1/4 tsp in total)


Tips:

  • Use as a Salad Dressing
  • Use as a Dipping Sauce For:
    1. Vegetables
    2. Bite-Size Meat skewers
    3. Chicken Fingers
    4. Chicken Nuggets

  • Use as a Pizza Sauce (for Chicken & Bacon Pizza)
  • Use as a Sandwich Spread for Chicken or Club Sandwiches
  • Use instead of Mayo/Sauce on Hamburgers

Will store for 3 months in fridge if sealed in an airtight container with lid, don’t forget to label it & write used By date


2 Tbsp = 1 Serving Size



This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction


Any Pins or social media sharing of recipe
must link back to this page and include
© 2017 KDArtStudio

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