Very simple cheesy scalloped potatoes recipe!

Very simple 

Cheesy Scalloped Potatoes 

Recipe

 Ingredients

1-4 potatoes

3/4 cup or more of shredded cheese (cheddar, mozzarella, or other favorite kind), or enough to cover potatoes.

Salt

Oil

Water

Directions

Peel and cut potatoes into slices, just like how you would cut slices for scalloped potatoes.

Oil a pan/casserole dish
 Set oven to 385 degrees

Place sliced potatoes on pan/casserole dish in a single layer first, and then double layer if you have more potatoes to add.

Sprinkle salt over all the potato slices.

Pour water into the pan to keep the potatoes moist when they cook.

Place pan/casserole dish in the oven.

 Cover your pan/casserole dish with a lid(if you use a pan you can cover your potatoes with a cookie sheet to keep the potatoes moist

Bake until potatoes are soft

Take the pan out of the oven and sprinkle cheese on top of the potatoes
Make sure your hands are covered with gloves so the steam doesn't burn your hands when you take the lid off!!!!
Place the potatoes back in oven that is set to 170 degrees and then wait until cheese has melted on the potatoes
Once the cheese is melted, you can take them out of the oven and salt them some more if you like and then enjoy them!

Thank you for viewing!!!

Naturally seasoned potato chips and corn chips!!!

Potato chips

You can give your salted potato chips a grandeur flavor simply sprinkling onion powder over them. They will taste like sour cream and onion chips when you do this, which is really awesome because only onion powder was added!

Corn chips

You can sprinkle a mix of tomato powder, cane sugar, onion powder, and lime powder seasoning over regular corn chips, and they will taste just like the flavored Dorito chips you buy at the store, which is great because only 4 natural ingredients were mixed to create this flavor.

Thank you for reading about my two natural seasoning ideas for potato chips and corn chips!

NO CHEESE and NO TOMATO/PEPPER chicken pizza!!

 CHICKEN PIZZA

-no cheese and no tomato

INGREDIENTS:

Pizza dough

                              Mayonnaise pizza sauce(I use vegan mayonnaise so it doesn't have that egg taste in it. The vegan mayonnaise is mixed with herbs like garlic powder, dried onion pieces, a good amount of rosemary, lots of oregano, thyme, parsley, and sage)
                           Shredded chicken(salted or w/ chicken broth)

Chopped onion

Cut up spinach

and other pizza friendly toppings:)

Directions:

Spread pizza dough out on pizza pans that is coated with oil or nonstick spray

Spread a good layer(not too thin but more on the thick side) of the mayonnaise pizza sauce on top of the pizza dough

Add your toppings(Chopped onion, cut spinach, and then shredded chicken)

Bake for 20-23 minutes at 400 degrees fahrenheit.

Cool

Cut up slices with pizza cutter and serve!

ENJOY!!!

Thank you for viewing!!!

POTATO SALAD RECIPE!

POTATO SALAD

I love potato salad! Sometimes though it is hard to get the flavor to come out strong! Too much mustard and it isn't good. There is one ingredient you can add a lot of though(a lot but not an overwhelming amount) and that is DILL PICKLE JUICE!!:)

Ingredients:

1 normal sized bag of normal sized potatos

1 normal sized container of mayonaise

12 dozen eggs

1/2 container of mustard

2-3 cups of cut pickles

2-3 containers olives(whole or cut)

SEASONINGS: salt, pepper, garlic, and other herbs

4+ cups of DILL PICKLE JUICE
1 cup olive juice(from the can of olives:)

DIRECTIONS:

Boil or steam peeled/unpeeled potatoes until cooked enough to enjoy. Don't cook the potatoes too soft:)

Boil eggs for about 20 minutes.

Take off shells and cut.

Dice the potatoes when cooked.

MIX potatoes and eggs together.

Mix mustard, mayonnaise, dill pickle juice, 1 cup olive juice, and seasonings in a bowl.

Add this to the bowl of eggs and potatoes.

MX TOGETHER

ENJOY!:)

Thank you for viewing!

Rice Chicken soup porridge recipe!

RICE CHICKEN SOUP PORRIDGE

My version of rice chicken soup porridge.

It is a simple soup that is so satisfying and really tasty.

INGREDIENTS:

White rice

Whole breast chicken

Carrots

Celery

Chicken broth

WATER

DIRECTIONS:

Cook 1-4 cups of rice in a rice maker or pot on the stove with correct amount of water.

Simmer chicken breasts(1-4 breasts) in a pot over the stove with water and chicken broth.

Take out the chicken when the outer layer is white instead of pink before shredding the chicken using a fork!
Add the shredded chicken back into the pot of chicken broth.

Cut 1-4 carrots and 1-4 celery sticks and add them to the soup. Add more chicken broth if it needs more seasoning.

Add the cooked rice when it is done.

Simmer the soup until the carrots are soft! Also the rice will expand and your soup will become thicker. 

TIP: You can add other seasonings to your liking! I added chopped semi-hot green peppers to the soup and it gave it a really good flavor! You can also add garlic and onion to the soup and it will give your soup a good flavor too!

After it is done pour(more like drop the soup because it is thick) into bowls.

Enjoy!!!!:)

Cooking pancakes with thick batter

Pancakes

My batter is always thick. I worry that the pancake won't cook thoroughly so I end up thinning out the batter with liquid.

Today I decided to keep the batter thick.

All of my pancakes cooked thoroughly without being doughy at all!

My problem is that I am an impatient person and flip my pancakes too soon because I am worried the bottom will burn, but today I did something different.

Today I didn't flip the pancake until 3-4 bubbles in the middle of the pancake popped. I am cooking large pancakes too!

I also kept the heat on medium so it would have time to cook thoroughly before burning. I flipped the pancake to its other side once 3-4 bubbles in the MIDDLE popped and cooked the other side until that side became golden to dark brown.

And this worked for me! 

My thick pancakes cooked thoroughly instead of ending up uncomfortably doughy and burnt!

So today I finally learned that even if you have thick batter, you can cook pancakes so they won't be doughy or burn easily!

Thank you for viewing!!!

Fastest way to hand-cut french fries!!!

FRENCH FRIES

I LOVE making french fries because they are so satisfying. 

Cutting the french fries can be a tedious job though. It can also be long and tiring.

Luckily I finally figured out the fastest method to cut them so it will be FAST and EASY instead of long and hard! 

Here in this tutorial below I will show you this FAST and EASY method I learned:

I used large russet potatoes with the skin on them. The skin doesn't really affect the taste to me, so I leave the skin on!

Cut potato in half. I am using a smooth edged super sharp knife to cut it!

Place the cut sides up like in the image below:

Slice each side 4-5 times. Hold the potato together with your other hand to cut them, but be careful not to cut yourself!

Hold the potato together with your other hand that you are not cutting with and slice the potato the other way. 

Seperate the cut slices and after 8-10 cuts you will have about 20 french fries!

Cut the other side and you will have twice as many!

I placed my french fries on flat cooking trays. I coat the pan with oil.

I cook the french fries on 400 degrees heat farenheit until one of its side is crispy! It takes a while to cook the french fries with the first batch. The second, third, and fourth batches of french fries cook faster though.

 I make fry sauce(mayonnaise and ketchup mixed together) for everyone in my family to enjoy them with!

Thank you for viewing!!!