Latkes!

I had some extra potatoes, so I decided to make some latkes.  It was surprisingly simple, and really delicious.

Ingredients
4-6 potatoes, washed
1/2 Onion
2 Eggs
3 Tbs Flour
Vegetable Oil

Directions:

You can either grate these ingredients by hand, or using a food processor.  Once the potatoes and onions are grated, start mixing your eggs and flour.  Combine the egg with the potato mixture and stir until the ingredients are thoroughly combined.

Heat a large skillet to a med-high heat. Cover the bottom of the skillet with vegetable oil and place forkfuls of the potato mixture in the hot oil.  The latkes are easier to turn if they aren't too large.  Once the bottom side is golden brown, turn the latkes over and pan fry the opposite side. Each latke takes about 5-7 minutes. 
Drain on a plate covered with paper towels, and enjoy with applesauce or sour cream.

Better desserts for bad cravings

When my boyfriend and I had a sudden urge to make hot fudge sundaes we realized that a lot of the jarred fudges contained tons of nasty ingredients like partially hydrogenated oils (Scary transfats!).  But did this stop us from enjoying our magical sundaes?  HELL NO.

Better Hot Fudge
1 Can Sweetened Condensed Milk
6 oz. Chocolate Chips ( 1/2 package of Dark/Milk/Whatever you prefer)
2 Tbs. Cocoa Powder
2 Tbs Butter.

Directions:

Heat up a sauce pan on medium heat.  Melt the butter in the bottom of the sauce pan, pour in sweetened condensed milk, chocolate chips, and cocoa powder.  In seconds the ingredients start to melt together into an amazing hot fudge sauce.

I imagine once this fudge cools you could even use it as an icing, or in the middle of cakes as well.

Random Tikka Craving!

 Lately I have been trying to switch it up a bit in the kitchen.  This recipe is great for dinner, or you can make it in advance to portion out during the week for a delicious lunch.

Fish Tikka Masala
2 Tbs Butter
1 Jalepeño (finely chopped)
1 bunch of cilantro (approx. 1/2 C. finely chopped)
1 Pint of Half & Half
1 16-oz can of Tomato Sauce
1/4 White Onion
4-5 Cloves of Garlic [I used about 8 :)]
1 Tbs. Paprika
1 tsp Salt
1 tsp Cumin
[I added Cayenne for an extra kick]

Directions:
Start boiling water to make the rice. Follow the directions on the back of the rice bag.  Jasmine Rice is traditionally used, however you can substitute any kind of rice you like. Get creative: try quinoa or some other grain substitute!
Fire up the ol' food processor and finely chop the jalapeño,  onion, and garlic.  Heat up a big skillet to medium heat, and melt your 2 Tbs butter.  Just as the butter melts, throw in the jalapeño, onion, and garlic.  Sauté the mix until it begins to sing/sizzle.  Add 1 can Tomato sauce, 1 pint Half & Half, and the cilantro.  Once the liquid is stirred together add the Cumin, Salt, Paprika, and any other spice you desire.  Lower heat, and simmer for about 20 minutes.
While your sauce is simmering, heat your oven to a broil.  Spray your broil pan with a little oil or non-stick spray and lay your fish down.  Salt/Pepper/Season as desired on both sides, and place fish in the broiler for about 4 minutes each side. I prefer to use Cod, Sole, or some type of sturdy white fish. (You can also substitute chicken if you desire, but I recommend using the traditional yogurt marinade if you're going to switch to poultry.)  Once the fish is done, let it sit and cool for about 5 minutes before cutting the fish into small pieces.
Incorporate the fish into the tikka sauce and serve over rice. 
Enjoy!