Hassleback, Hasslehof’s lesser known Starchy Cousin

Posted on March 30, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

I know I’ve shared my love for sweet potatoes many times. They’re great, for pretty much everything you can use white potatoes for. (I do tend to like white mashed potatoes a little more, but sweet mashed is pretty tasty.)

As with a lot of my recent recipes, I got my inspiration while walking around Aldi doing my grocery shopping. I’m not sure why I thought about making hassleback sweet potatoes, maybe it was the new bags of shredded Guyere, or the fact that I just wanted cheese, but cheese and sweet potatoes sounded like a great combination, and I was right.

Now, I’m not going to lie, I was rushed and the potato wasn’t 100% cooked through, but the flavors were still there. The nice thing about sweet potatoes is that while they are sweet, the flavor is really only brought out if you add the stuff to make it sweeter. The only seasoning I used was salt, pepper, crush garlic and olive oil. Those things brought out some of the natural flavor without making it too sweet.

While it takes some time (because sweet potatoes take FOREVER) this is a very simple recipe. And, believe it or not, even though it’s covered in cheese, it’s pretty good for you. Cheese has protein and calicum, which the human body needs, and sweet potatoes have beta carotene, vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. (I did google that info. I’m trying to make sure I get all the nutrients I need. )

Hassleback Sweet Potato with cheese and black beans

Here’s what to get from the store:

Sweet potato
Black Beans
Bleu Cheese

Hassleback Sweet Potato

1 sweet potato
4 cloves garlic, smashed and diced
Cheddar, sliced
Handful shredded Guyere
Handful Bleu cheese
Black Beans
Salt, pepper
Olive Oil

  1. With a sharp knife, make slices through the potato, almost to the bottom but not through it.
  2. Cover the potato in olive oil, salt, pepper and the garlic, making sure the garlic is in the slices as well.
  3. Place the potato in a cast iron skillet or a baking pan. Bake in a 400 degree oven and cook for 30 minutes or until mostly cooked through.
  4. Take the potato out of the oven. Carefully put the sliced cheddar in each slit, put the black beans on top, then the rest of the cheese. Return to the oven and continue baking until the cheese is melted.  Use as a side dish or a main meal.

Using the work out videos is kind of weird for me. On one hand, I don’t have to go to a gym, on the other hand, I’m not 100% sure if I’m doing the moves correctly. Well, at least until the next day when a muscle group hurts. Today it’ the muscles that control rowing, I’m not sure of the name. The muscle soreness was something I missed from when I started doing yoga. Sure, I was progressing, but not much in the way of muscle strength.

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Rollin on the Riverrr

Posted on March 29, 2016. Filed under: Appitizers, Uncategorized | Tags: , , , |

Not a bad song, if I say so myself.

Easter was a lot smaller this year than it has been in the past; normally my Aunt Peg hosts, but this year between her eldest getting his PHD and her youngest giving birth to her newest grandson, she decided to not host. (I guess she’s hosting next Sunday, but I’ll be working). So this year, it was just my parents, Sarah and Jacob.

I still wanted to make something. I kept seeing recipes for Buffalo chicken stuff, and decided I was going to do a veggie version. (Sarah’s been a vegetarian since high school). I’m not sure why, but I settled on Buffalo chickpea egg rolls. They’re simple, still pretty healthy, and SUPER good. Like, really good. I put celery in that batch, but I think if I did it again, I wouldn’t put the celery in them again. It ended up getting a little soft for my taste (but dad ate it, and he doesn’t like celery).

This recipe is very easy and takes almost no time at all. I didn’t make the Buffalo sauce, I bought that, but I could have if I’d had more time to prep. I ended up prepping on Thursday.

Buffalo Chickpea Egg Rolls

Here’s what to get from the store:

Egg roll wrappers
Buffalo Sauce
Celery Sticks
Bleu Cheese Crumbles
Greek  Yogurt
Lemon Juice

Buffalo Chickpea Egg Rolls with Greek Yogurt Bleu Cheese Dip

For the Egg Rolls:
Egg Roll wrappers
Buffalo Sauce
Bleu Cheese Crumbles
Celery Sticks

For the Dip:
1/2 Container Bleu Cheese Crumbles
1/4 cup Greek Yogurt
Splash Lemon Juice
Salt, Pepper, Cayanne

  1. Toss the chickpeas in the Buffalo sauce. To assemble the egg rolls, place one celery stick on the corner, then some chickpeas, then top with bleu cheese crumbles. Roll the rolls tightly, seal with water. Repeat until you feel you’ve made enough. Brush with olive oil, then bake in a 400 degree oven for about 10 minutes. If you’re pre baking, don’t brush with olive oil, only cook for 5 minutes. Day of, add the oil and cook for another 5.
  2. To make the dip: mix the crumbles, yogurt, juice and spices. Taste to adjust seasonings.
  3. Serve egg rolls topped with extra bleu cheese, more Buffalo sauce and the dip.

I started watching the documentary Cooked on Netflix.  In an episode I watched yesterday, one of the featured interviewees said “Eat whatever you want, you want a whole apple pie? Eat it, you want cookies, cake, eat those to. Just do one thing, make every since part of it. You know what will happen? You won’t make all it” It’s an interesting concept. If you make all of those things, they’ll be better for you than store bought, but, you’ll be so tired and over it afterwards that you won’t want to eat all of it. I’ve kind of always believed it, mainly because I’ve experienced baking a lot of stuff then not wanting to eat it all. And, as you know, I’ve been a huge advocate of cooking for yourself.  You’ll be amazed at how much better you feel physically and mentally after cooking for yourself for a while.


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Dippy, Drippy Cheese

Posted on December 11, 2015. Filed under: Appitizers, Uncategorized | Tags: , |

My page is blowing up! (..I’ve had like 12 views guys, and a bunch of likes, this is great!) I’m pretty stoked, I’m glad people are viewing my page and maybe even using my recipes.

If yesterday’s recipe was the most healthy I’ve done, this one..well, it’s not the opposite, but it’s not the most healthy, either.

I’m a snacker, and I love dips and crackers the most. I try not to keep it around the house, but then again, I can’t really just make a meal every time I’m hungry. (And I don’t want to eat all my bananas, those are breakfast!). While I was walking around Target today, I decided I wanted to get dip..and somehow that turned into a baked Greek yogurt and cheese dip…cause…why not? I did accidentally get vanilla, but luckily the vanilla flavor baked out.

This recipe doesn’t take long at all, and it’s not TERRIBLE, Greek yogurt is much better than sour cream. It would be a great appetizer for your upcoming holiday party.


Baked Bleu Cheese and Feta Greek Yogurt Dip

Here’s what to get from the store:

Greek yogurt
Feta cheese
Bleu cheese
Fresh basil

Baked Bleu Cheese and Feta Greek Yogurt Dip

2 cloves garlic, smashed
1/2 cup Greek Yogurt
Equal Parts feta and bleu cheese
Fresh Basil, chopped
Salt, pepper, paprika, parsley
Lemon Juice

  1. Mix everything together, taste to adjust seasonings. Put into a ramekin
  2. Bake in a 350 degree for about 15 minutes, or until the dip starts bubbling. Add more cheese to the top and cook just a little more. Serve with crackers of your choice.

Today was kind of a day off, I have my show tonight, but I don’t have to leave for another 2 hours, but I kept busy. I would have liked to just sleep in, but that apparently didn’t want to happen. But, I got a lot of stuff done, so today was at least productive. Maybe soon I’ll get my day to laze around and play the Sims…

Can we also talk about the fact I didn’t wear a coat today? It’s December 11 in Northwest Indiana, I shouldn’t be able to leave the house with just a sweatshirt on.

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Some like it Hot

Posted on May 14, 2015. Filed under: Appitizers | Tags: , , , |

I really like spicy food. I don’t know if it’s the flavor, or the way my lips feel after eating something hot, but I love it. The older I get, the more I like it. Even though I don’t eat a ton of food from Bdubs, when I do I’m dipping it in our mango habanero sauce, which is probably the most spicy sauce we have. Add it to some bleu cheese dressing and it’s perfect.

I’ve been having a craving for a Buffalo style sauce as of late; I love the vinegar sauces they’re so full of flavor! But, as much as I do like chicken wings, that wasn’t what I wanted. I haven’t used quiona in a while, and I’ve seen ideas online for different quiona bites, so I decided to give a Buffalo quiona bite.

Like most of the things I make, this is better for an appetizer if you have a crowd of dudes coming over to watch the old sports ball, but I’m going to (attempt) to eat these all by myself. We’ll see how it goes, I’ve had 3 and I’m kind of stuffed already. I didn’t do a ton of measuring for this recipe, so I apologize in advance if the amounts are off. Sometimes I feel like I’ve gone back in time; I remember seeing a lot of great grandma’s recipes that had approximate amounts but you had to adjust on the go. I kind of like cooking this way, unless there’s a specific chemical reaction, measurements can be adjusted.

Buffalo Quiona Bites

This recipe is pretty easy, but it does take some time.

Here’s what to get from the store:

Buffalo Sauce (I used Texas Pete because it’s on sale)Gorgonzola crumbles (if you don’t like it, you can get another)
Bleu Cheese
Greek Yogurt
Lemon Juice

Buffalo Quiona Bites with Bleu Cheese Yogurt Dip

For the bites:

1 1/2 cups quiona
Dijon Mustard
3 eggs
1 cup Panko
Salt, black and white pepper, paprika
Handful of Gorgonzola
Buffalo Sauce
1 1/2 tablespoons butter

For the Dip:

1 cup Greek yogurt
Handful Gorgonzola and Bleu Cheese
Lemon Juice
Salt, black and white pepper, garlic powder

  1. Soak and cook your quiona like you normally would. Drain and let cool.
  2. Add the quiona to the mustard, eggs, panko, seasonings and cheese. Mix and make sure the mixture sticks together. Form into little balls and place on a cookie sheet lined with tin foil and greased. Bake in a 350 degree oven for about 15 minutes, or until the balls are firm. (haha..I’m 12 sometimes)
  3. While the bites are in the oven, combine the butter and buffalo sauce in a sauce pan and cook down. If the sauce is too lose, you can add some flour.
  4. Make the dip: mix the yogurt with the cheese, juice and seasonings. Taste and adjust as needed.
  5. Once the bites have firmed up, add the butter and sauce mixture to them and cook for another 5 minutes. Take out of the oven and add some more of the sauce without the butter. Serve with the dipping sauce and celery, if you have any. (If you’re one of those weirdos who doesn’t like bleu cheese…you can use ranch, but I will judge you!)

I got a small cold over the weekend. I HATE being sick, even if it’s small it annoys the crap out of me. I couldn’t find my sudaphed yesterday so I had to buy some after work. Thanks to that, I’m almost 100% better, I’ve had so much energy today thanks to it.

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