Caramelized Onion Mashed Potatoes

It's official. I'm a cliche'. (As if the fact that roses are my favorite flower, I'm obsessed with wedding planning, and just about everything else about me wasn't enough.) I just realized that I am actually going through a quarter-life crisis. And I'm 25. So....yeah.

Since leaving NY and deciding to leave behind any possibility of becoming a rich and famous actor...I'm sort of confused. In a perfect world I would just continue acting and blogging and doing promo work, like now. But then I think about having children and how I want to be able to give them a good life (and I want to put 4 kids through Catholic school) and I know I probably won't make enough for that (and Michael's never going to make big money). But-on top of the fact that I don't want a full-on 9-5 etc. job, I don't like the idea of-when I have kids-needing to leave them to go back to work after a month or 2. I want to be able to, mostly, stay home with them. So...I don't know. I'm all conflicted about it. The idea of being a wedding planner has been tossed around. I guess we'll just see.

Ok-sorry about unloading that all on you guys! Overall I'm super happy and content with life, sometimes the 'ole quarter life crisis fears like to just seep in. And then we need a little comfort food. And, as anyone who witness me eat over the holidays can tell you, potatoes pretty much always lift my spirits.

Especially when there are soft, slightly sweet, somewhat caramelized onions are thrown into the mix.

The onions-while technically they are still considered caramelized (I googled it!) they're like sauteed caramelized onions. So they cook in butter for a while-but not a super long time. Which...since I'm impatient...works out perfectly for me. AND you don't add any sugar which is good because I get enough sugar in my diet. 

And they're freakin' delicious in rich, creamy, mashed potatoes. And then you shovel a bunch into your mouth. And we all are happy.

Yes.

Individual Baked Mashed Potatoes

Sometimes you need to brainstorm a recipe that you can share on your blog.

Sometimes you have leftover Gruyere cheese and chives that'll die as soon as a frost decides to hit.

Sometimes you're a potato addict.

This recipe is a result of these times.

Life is a smidge crazy around my household currently. Michael has a huge workload to deal with in his new job as a caseworker plus school plus things I ask him to do around the house plus wedding stuff plus a need/obligation to see family and friends.

I suppose it'd be more accurate to say Michael's life is crazy. But...ya know...I'm kinda busy-ish too.

Anyway...

Maybe you're busy too. Maybe you just want some comfort food. Maybe you want flavorful and cheesy potatoes. Maybe you only want a single serving so you can control yourself. Or maybe you already have self-control without having to impose it upon yourself and maybe you're having a dinner party (or...hmmm....Thanksgiving isn't too far awayyyy). Maybe you're having a dinner party and you want a side dish you can make ahead of the time and just put it in the oven when you're ready. Maybe these individual mashed potatoes are as much of a lifesaver for you as they were for me?

Yeah. I thought so.

Homemade Potato Casserole

I love potatoes. I love casseroles. I love making things from scratch. This recipe combines all those things!

I feel like this casserole is that dish that everyone's aunt brings to family functions and everyone loves and gobbles up immediately. It's just like that-but sans all those preservatives. No one will know the difference, except that it tastes like way better (no offense all you aunties out there!)

I don't know if I've really said it but I need to let you all know something: my decision to move to Ohio was like....one of the best decisions I've ever made. Being home has been unbelievably amazing. I love getting to spend time with family, I love the area, I just really really love my life right now. Michael's happy. I'm happy. Everything is wonderful. And that's pretty darn awesome.

My point is that I would totally bring this to something with my family.

Allow me to describe to you what sort of taste journey you would go on if you made this casserole: soft, delicious, potatoes are cooked with onions and garlic and chicken broth for flavor. They also have some sour cream added, for that tangy/baked potato kind of spin. And of course...there is cheese. Always cheese.

Roasted Garlic Parmesan Tater Tots

These may be the best tater tots I've ever had.

Yeah. I just said it.

And you know the best part about these AHMAZING (and oh so addictive) tater tots is? They're not fried. They're not breaded. They're not full of gunk. They're just potatoes, deliciously sweet and smoky roasted garlic, and my fave dairy product: Parmesan cheese. And a dash 'o' salt. Oh yeah.

Do you want to know the 2nd best part?

I got to use my cutie-patootie little baby ramekin. Loooook at it! Cuteness.

Seriously though...I couldn't stop eating these. I'm sort of in love. And of all the tater tots that I've made, these might be the EASIEST and quickest too! Even Michael liked them (he said next time he'd like to try them with only potatoes-but at least he didn't say he'd rather have the frozen kind!-SUCCESS!...sorta...I still wanted the garlic and Parmesan....but I guess I could go basic next time ;P).

You should make these for yourself, for your significant other, for your mother, for your kids, for your brother (I ate mine before my brother could get to them-that kid is a bit of a mooch lol), for EVERYOOONE. They are total winners! Imagine bringing them to a barbecue, or having them as an after school snack,  or snacking on these lovelies whilst watching Netflix on the couch....all are great options.

Cheesy Chive Mashed Potatoes

Can we real talk for a sec?

I feel like I'm drowning. Like I can't keep up with everything going on. I, very seriously, cannot remember ever being this busy in my life. And don't get me wrong-I am having SO much fun! But I feel like I'm constantly behind and failing at stuff around the house. I'm not cleaning so much. And I'm not cooking or baking nearly enough. And the blog is getting hard to keep up with. I feel like I'm running out of recipes to share so I keep trying to come up with other posts and just...it's hard. I really want to keep consistent and keep to our regular posting schedule, but it is getting really difficult to keep up with. I'm thinking/hoping that once summer is over things will let up and I'll have time again, but in the meantime I'm just stressed. Mostly because I feel like I'm failing. Like I'm not taking good enough care of Michael or the house and like I'm supposed to be the girl who is always in the kitchen and lately...not so much. And don't even get me started on the fact that I have yet to see the inside of our fitness room so my plans to lose weight are thus far...not happening. I'm overall super happy, but sometimes I just get overwhelmed by all of this. Ya know?

Thanks for listening :)

Now that I'm done using you all as my personal therapists, we can get back to the reason you all are here: quirky banter and FOOD!

I haven't shared a mashed potato recipe on the blog in a little while and I''m gonna be honest about why:

It's not that I haven't made mashed potatoes. I have-a bunch. I just sort of make them, though, recipe-less.

But, due to the aforementioned stress, I was desperate for recipes for the blog and I have an herb garden that is overflowing. An herb garden which includes chives. You see where I'm going with this.

Obviously I needed to spice up my regular mashed potatoes with some chives! And ya know....cheese. Cuz....cheese.

And, in case you didn't know, you can absolutely use scallions/green onions in place of the chives. I feel like they're generally pretty interchangeable (except I think chives flavor might be a smidge more subtle).

Anyway, this recipe is super simple and really one of my most favoritest things. You'll end up with creamy, super flavorful and delicious mashed potatoes! Serve them with pot roast, chicken, pork....or....ya know...just in a bowl. And call it dinner. 

...not that I do that or anything.

Evolution Fresh Juices #MC #Sponsored

I participated in an Influencer Activation on behalf of Millennial Central for Evolution Fresh. I received coupons for Evolution Fresh juices to facilitate my review as well as a promotional item to thank me for my participation.

Have you heard of Evolution Fresh yet?? Ooooooh are you in for a wholesome, delicious, treat! Evolution Fresh offers a huge variety of juice flavors that help quench that summer thirst-while keeping you bikini ready and feeling good! 

Evolution Fresh peels, presses, and squeezes raw fruits and vegetables (even though the fruits and veggies used in the juices are raw--the juices are technically not). After chilling, blending and bottling their juices, they use High Pressure Processing (HPP) to help protect flavors and nutrients.(Click here if you want to watch a video showing how the process works.) 

If you check out the Evolution Fresh site you can find a verrryy long list of different juice varieties-however I was only able to sample what was available at my local store (although note that I REALLY want to try the organic orange juice, tangerine, and apple berry!) Although each variety I sampled was super flavorful and tasted extra healthy-our favorite to drink straight was the organic strawberry lemonade! Michael and I would grab a couple bottles to take with us when we hit the pool. And you know how quickly you can feel overheated, worn out, and dehydrated on a hot summer day at the pool? Our little lemonades helped keep us feeling refreshed and happy!

I found that for the Organic V, Essential Greens, Super Green, and Protein Power they were best used (for our pickier palates) in smoothies or....POPSICLES! (Side note: my brother flipped his lid for these! He's super into fitness and health lately so when he came over and found these in my refrigerator he immediately asked permission to make a smoothie. He then sang the praises of Evolution Fresh and asked where he could find some!)

Here's my little non-recipe for the popsicles, but really...you can just make popsicles out of any variety you want, with or without blending anything else in!

Golden Potatoes

I love finding new potato recipes. (I should probably make more actual vegetables buuuut....I love potatoes. 

#sorryimsortofactuallysorrybutveggiesdonttasteasgood

Can we talk about how much I empathize with the 21 month old I nanny? We're constantly battling trying to get her enough nutrition (sometimes all she wants is mac n cheese and yogurt #respect) and I just...I'm like..."Girl. I GET IT. I don't want those vegetables we're trying to trick you into eating either" And then sometimes, when we successfully trick her into eating something I think "hmm...I need to try to trick myself like this." And...I do. And I will! But first...potatoes.

They're baked in buttahhhhhhhh (mmmm butter) and topped with Parmesan cheese (mmmm Parmesan cheese) and they're just tender and flavorful and awesome. Michael approves as well. 

They're the perfect accompaniment to your fave dinner. They'd also be the an amazing dish to bring to any kind of potluck/party, etc. I know my family would certainly love them! (EEEE I cannot wait to be moved and back and able to feeeeeed people!)

MANGIA MANGIA!*

*(funny story, I'm such an Italian woman who wants to feed people that I overfed my brother's friend's fish last time I was home. He asked me to feed it and when he got back he was like "Kayle! You fed him too much!" and I was like "...he seemed hungry." )

Baked Corn Fritters

Erm, Happy St. Patrick's Day? Ok....if you've followed my blog for at least a year, you're probably aware that I've dubbed myself the St. Patrick's day grinch. It's just like....a very "whatever" holiday to me to begin with. And then there's the whole people get mad at you if you don't wear green and I am not that into the color green. More than anything, though, it's the fact that it's essentially a big excuse to get wasted. And I'm really not into that. It kind of drives me crazy (I don't drink and I really don't like drunk people.) So, friends, forgive me. Dear Irish quarter of my family (hi Moore's!), forgive me. Let's just move along and discuss corn fritters, shall we? (I hope you all have oodles of fun today, regardless of my grinchdom, and stay safe!!)

These corn fritters are great because they're crazy easy to whip up, and they're baked, not fried, so-woot-healthyish! They're a gorgeous and impressive appetizer, snack, or side, and you can serve them in a bunch of different ways (salsa? guac? ranch? dipped in soup?) Use your imagination!

Now, unfortunately, they didn't end up being my favorite. They were great-crisp and full of corn flavor but...I don't know. For some reason they didn't do it for me. Michael, on the other hand, really enjoyed them (it's probably because he used sauces and I ate 'em plain due to my weird I-eat-stuff-plain palate). So, I definitely think they're worth a try. Especially if you're going to entertain! Set them out with a bunch of different sauces and you have a super fun and tasty little app. for the peoples. I'm pretty excited about the fact that I'll be able to bring food to family functions, now, and I know this is one that would be a crowd pleaser!

Crispy Baked Onion Rings

Kayle's onion evolution:

• Youth-no likey.
• Adolescence-in theory they were kind of sort of ok, but only when raw.
• Beginning of young adulthood-Likes onions in salads and is a BIG fan of scallions (aka green onions) pretty much all the time. Will eat onions in stuff (such as soup, mac n cheese, etc. etc.), but still not into onion rings.
• Now-OMG onion rings are soooo yummmyyyyyyyy! 

I recently hopped on the onion ring bandwagon (as my earlier list shows) and I find I especially love crisp onion rings made with Vidalia/sweet onions. Because....mmmm just SO good! But...onion rings are fried. Therefore....not something that I was too happy that I've begun to like. Because my waistline does not need me to suddenly add a new fun food to my diet that's bad for me.

BUT this recipe saves everything! It's ok! It's ok that I like onion rings! These onion rings, however, are MUCH more than just ok.

They. Are. PHENOMENAL!

I was so scared making these, because Michael tends to scoff at any recipes that try to healthify a beloved food (he LOVES onion rings). But my worries were unfounded because he looooved them! 

They are so crispy, so flavorful, there's seriously nothing not amazing about them! You'll never believe that they are baked not fried! I mean...maybe you will believe it, but you will not miss the fried ones because these are just sooooo good. Agh I could just squeal and talk about the tastiness forever, but....why don't you just see for yourself? MAKE EM.

Skinny Alfredo

THIS IS IT. The big one you guys!

I have dabbled with a couple different, healthier, homemade alfredo recipes. And I liked them.

But....I LOVE this recipe.

It's so simple to throw together--no weird ingredients, I pretty much always have everything I need for this recipe in my kitchen. It only takes like...10 minutes to make. No lie. AND...this is the big one...MICHAEL APPROVED! He never likes my alfredo recipes, he says they're never creamy enough! But this one he approved of (ok...he would've liked it better with white noodles and no zucchini, BUT he liked the sauce!)

I am completely obsessed and in love with everything to do with this recipe. It is so full of flavor, perfectly creamy, and you can use it on whatever kind of noodles you want. I chose to use whole wheat fettuccine or linguine, and also some zucchini noodles--I'm including instructions on how to make those in the recipe but you can completely do your own thing if you want. I just need to trick myself into eating those veggies whenever I can!

Aren't you guys proud of me?

Yeah, me too. And I'll be proud of you WHEN you go and make this. It'll only take like 10-15 minutes sooo...I'll just be waiting here.

go on. I'll see you soon.

Cheesy Chicken and Potato Chowder

I know...I go nearly 3 years with nary a soup recipe and now here I am with 2 recipes 2 weeks in a ROW!

But..guys...it's been SO COLD (I don't even wanna talk about the fact that another winter storm is happening today. I am OVER this winter). I need comforting, warm, food!

Michael loved this soup so much that he declared, "I'm kind of sad-everything you make from now on is just downhill, because this soup is THE PINNACLE."

I've already made it twice, and it was only a few weeks ago that I made it for the first time.

This soup really has it all: it's like the popular kid who's also really nice and smart and well rounded and genuinely gets along with everyone, and who gets all the best superlatives in the yearbook and goes on to have an amazing life.

This soup is that person.

This soup is pretty darn easy to make-the only things that take time are chopping the veggies (gah I hate chopping) and cooking the chicken (but if you already have chicken or buy a rotisserie, hey, look, that's done!). It's chock full of veggies so I get all proud of myself for eating it. AND it is so lusciously creamy and cheesy and flavorful...it is just the perfect balance of all things. It could not be better. Not possible!

We ate the whole batch in about 2 days. So...brace yourselves. Maybe do a double batch. I dunno but, whoever you feed this soup to will become your new best friend. Use this power wisely.

Mashed Potato Soup

It's been cooooolddddddd. My Ohio peeps had a -10 degree day yesterday. In NYC we don't usually get quite that cold, but back during the first polar vortex whatever, we did have a 10 degree day. Which is still pretty darned cold. That is the day I made this soup. And...finished this soup. I ate 3/4 of it by myself before Michael came home. I recommend doubling this recipe or you'll end up with a fiance heckling you for being a "hungry hungry hippo".

 This is my first time posting a soup recipe on the blog, and there are a couple reasons for this:

1. I don't eat a lot of soup. I like it, but not like A TON (with the exception of my grandma's chicken-endive AKA wedding soup. But I don't have the skills to make that yet. And also, this soup is a major exception. I think I'll be making it a lot.)
2. Before this recipe, my homemade soup attempts did NOT work out. I made a couple atrociously bland soups that poor Michael had to choke down and they sort of scarred me and made me scared of making soup.

Like...let's just wrap our minds around this concept: Mashed Potato SOUP. I loooove mashed potatoes, AND I like pierogies, and with the addition of onions and cheese to this soup, it's also kind of pierogi-like.

It is a luscious, creamy, hearty soup (Michael said he could imagine Ivan Denisovich eating this. He really liked that book from Senior English...anyway...). It tastes like you're eating soup-y mashed potatoes BUT kicked up a notch by the nearly caramelized onions, and cheese--cheese makes all things better.

Spinach, Onion, and Swiss Dip for #SwissWeek

We're back with recipe 2 of my Lorraine Cheese #SwissWeek! (Click here to check out the delish crostini I shared on Monday.) All good parties require some kind of dip, right? And you want it to be a delicious, cheesy, makes you feel like you just gained 10 lbs. kind of dip, yeah? What if I made a dip that is all of that but, in fact, WON'T make you gain 10 lbs*?

*(probably)

I've already talked about the outstanding quality and taste of Lorraine Swiss cheese BUT did you know that, at only 75 mg per serving, it's also naturally low in sodium?! Woot wooot!

The idea for this recipe is from my healthified version of spinach artichoke dip. But no artichokes. And only Swiss cheese. And some onions for flavor. All in all pretty decent for ya (especially if you decide to use veggies to dip.)

And everrrr so YUMMY! Michael and I both attacked this baby. I mean, really, just look at that top layer of cheesy goodness. And it's chock full of spinach and just the right amount of flavor via the onions (which count as vegetables, right?). If you make a big batch of this and serve it, not one person will believe it's anything less than deliciously bad for them. And if you don't wanna tell 'em, that's fine with me. Our little secret ;).

And for more Swiss goodness, check out Lorraine Cheese's facebook page and pinterest!

Crock Pot Roasted Garlic Mashed Potatoes

Ugh....it's November. Which means I'm chilly. Like all the time. The only good thing about this time of year (aside from it being my birthday month and that we're getting closer to Christmas) is COMFORT FOOD. Food that warms ya up, inside out! Food that makes you feel full and happy. Food like mashed potatoes.

Plus, you gotta love a slow cooker in the fall. You just throw a bunch of stuff in and leave it alone for awhile. That's a full on win-win-win situation if you ask me! 

Funny story: I just got a filling a couple months ago (my first filling that I've needed in quite a few years) and it totally brought back memories of having my mom make me mashed potatoes to eat while my face was numb. I used to exclusively eat very thick instant mashed potatoes. Nowadays I'll eat some real potatoes. And if there's garlic involved, all the better. With or without my face being numb. :P

This recipe is like...really good, guys. Like...super duper tasty. You get a BIG batch (like...really big...like...it was difficult to finish off because there was so much. So it's perfect for big families or entertaining, etc.) of really creamy, really flavorful potatoes. I did have a problem getting all the chunks whipped up (but this seems to be a problem I always have...maybe it's my mixer?...or maybe I don't chop them up small enough...)--I definitely recommend cutting the potatoes into smaller pieces to make it easier on yourself later.

End of the day though...let's turn on some Netflix, curl up in our pj's with a big warm blanket, and dig into a big bowl of these potatoes. The perfect cure for my fall blues.

Pan Fried Zucchini with STAR Fine Foods

Now, I'm gonna be honest...I do not understand the concept of frying vegetables (not counting potatoes because...well...obviously). As someone who is not a veggie fan, I figure the whole point is for them to be healthy, right? Well...apparently there are humans out there who just enjoy the flavor of vegetables-such as my boyfriend, the Michael. I don't know if I'd ever even heard of fried zucchini until I heard him salivating at the idea of it on a menu (at some early point in our relationship). I just didn't understand. But hey, to each their own.

Well, a couple years into us being a couple, I started this blog. And now I'm like supposed to try to make him happy by cooking him stuff he likes. And I'm gonna be real-I like it-I get this weird proud feeling when I whip up something he loves. Like, "Yeah....I'm awesome...go me." So, when I found myself with some leftover zucchini I said, "I'm gonna make up a recipe for fried zucchini for Michael. How hard could it be?"

You're probably expecting me to fall on my face after thinking that, huh? *phew* Thankfully, I got lucky! The recipe turned out perfectly, so it is worthy to be shared with all of you! Michael was really excited and def. a big fan of them (unsure of whether or not they're as good his mom's....I'll settle for that they're both good in different ways...) He raved a little, which of course made me glow in pride :).

Added bonus to these? I pan fried them in STAR's Grapeseed oil. I HIGHLY recommend using grapeseed oil because 1. it's a bit healthier 2. it's pretty much flavorless 3. (most importantly) it was the most painless frying experience I've ever had. It didn't smoke, it didn't spit at me, I escaped this whole experience unburned and without making a huge mess! WIN.

'Tis the season for parties, and I suggest you impress with some fried zucch's. You'll be glad you did.

(so will your guests)