Mini Potato Boats + Father's Day Food

Father's Day is upon us.  Here's what you should do...

Invite your pops over.  If he is not a Southern Baptist minister, crack him open a beer. Find him a cozy chair to settle into and hand him the remote to channel surf for a couple hours.  Don't worry, you don't have to be a witness to the channel surfing.  You will be busy in the kitchen cooking up a storm.  Let's make man food and make our dads proud (and full).

Green Eggs

Mr. Hungry and I come from two different worlds.  

In his world, no one would ever dream of squeezing the toothpaste tube anywhere but from the bottom.  Everyone is very relaxed and laid back; however, there are methods to dishwashing....very meticulous ones at that.  Staying up extremely late is the only way to live. Eggs are best eaten in their most natural state... sunny side up or possibly scrambled... unfussy with nothing more than a splash of milk or touch of salt and pepper.

In my world, one uses the toothpaste that is nicely sitting at the top of the tube.  Schedules are made to pack the most possible things into one day.  Going to bed at 9:00 p.m. is an absolute treat.  Eggs are best when they are dolled up with cheese and spinach and stuffy things like artichoke and garlic... not to mention they must lose their yolks.

Welcome to my world.  This is how we prefer our eggs.  

There is a great breakfast place in Houston called Baby Barnaby's (if you've been to one of the many Barnaby's, you need to venture into Montrose next to the original Barnaby's and only serves breakfast.  It's an experience).  They make green eggs like none other.  While I will never get close to the original, these are pretty darn good.  

Green Eggs
Recipe Notes
I prefer mine with just egg whites so I use 4 eggs instead of 3.
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 cup spinach, roughly chopped
1/2 cup artichoke hearts, chopped
1 tablespoon milk
3 large or extra large eggs
1/2 cup shredded monterey jack cheese
1/4 teaspoon salt
pepper to taste
Step by Step
In a medium size bowl, crack eggs and add milk.  Use a fork to whisk the mixture together.  Set aside.

Heat olive oil over medium high heat in a nonstick pan.  Add garlic and spinach.  Saute spinach until leaves wilt, about one minute.  Add artichokes and stir to heat through, about thirty seconds.

Add egg mixture and scramble with a spoon.  Continue to cook eggs, scrambling with a spoon.  When eggs are cooked through, add cheese and mix into eggs.  Sprinkle with salt and pepper to taste.  Cook until cheese is melted.

Remove from heat and serve immediately.

Makes 2 servings.

French Muffins

English Muffins + French Toast Recipe = French Muffins

Think back to the last time you had an english muffin.  Remember how spongy it was with lots of holes and crevices? Now imagine soaking that little guy in eggs, milk, sugar and vanilla.  It might make you wonder how French toast got so popular.  It has nothing on French muffins.

Texas Sheet Cake Cupcakes

Mr. Hungry recently told me that I smelled like the inside of his Grandmother's purse.

I guess that's the kind of brutal honesty you get after four years of marriage.

One can only imagine what treasured opinions will be shared after 5, 10, 30 years of marriage??

But I cannot say I was offended... or even disagreed.

Oven Roasted Potatoes

It's a funny thing that happens.

The louder things get in my kitchen, the quieter things seem to get around here.

It's just totally backwards, but I see no end to that reality.  Until Apple comes up with a way for me to blink my eyes to take a picture that is instantly sent to my iphone and computer, I will most likely never catch up.

There are several types of cooking that take place over here.  There is the slow cooking, which is what gets photographed and posted.  Step by step is considered and the lighting is adjusted.  It usually involves a glass of wine and sending Mr. Hungry to the grocery store a couple of times because I forgot ingredients.  But it doesn't matter because time is not important. It's my therapy and I like it that way.

And then there is what has been happening as of late.  I seem to be moving at a speed that leaves not even seconds to place something down and take pictures of the food that I am making.

So without wasting any more time on my excuses for being away, I can share with you a list of things I have learned and a recipe for potatoes you are going to need for the rest of your life.

Oatmeal Caramelitas

I am not a test taker.

Never have been, never will be.  I get hives.  I don't know how to study and I stand by the fact that cramming as much information in your brain is unhealthy and has no chance of sticking for the long term. 

Group projects are something I can get behind.   I work best in groups and I think it's the most real life thing you can do in school.  Does anyone have a job where they sit by themselves all day long and are not allowed to reference the internet or phone a friend for collaboration? 

If you do have this kind of job, I'm sorry.  I'm a people person... this would do me in. 

The best things in life come out of collaboration as far as I'm concerned.   

Cookbooks have proved to live up to my claim.  My favorite cookbook happens to be a collaboration and this one is on its way to the top of my list. 

Sugar, Sugar is a collaborative cookbook where the authors ask others to submit recipes and the stories that go along with it.   

This book is a treasure chest of sweet memories and perfect recipes. 

Oats, chocolate, nuts and creamy caramel couldn't be more perfect for each other. 

From my little kitchen to yours... Enjoy.

Oatmeal Caramelitas
Recipe from Sugar, Sugar
Recipe Notes
If you love chocolate, you can add more chocolate chips.  If you are a caramel purist, you can take the chocolate chips out all together or reduce to a half cup so you have a stronger caramel. flavor.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/2 cups packed light brown sugar
2 cups quick-cooking oats (or instant)
1 (14 ounce) bag Kraft soft caramel candies, unwrapped (about 50)
1/2 cup evaporated milk
1 cup semisweet chocolate chips (see recipe note)
1 cup chopped pecans (optional)
Step by Step
Preheat the oven to 350 degrees F.  Grease a 9 by 13-inch baking dish with butter or cooking spray.  Set aside.

In a large bowl, whisk together the flour, baking soda and salt.  Set aside.  Place the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment or place ingredients in a bowl to use a  hand mixer.  Beat on medium speed until creamy.  Slowly add the flour mixture and blend until incorporated.  Use a wooden spoon or spatula to fold in the oats.  The mixture will be crumbly.  Transfer half (about three cups) of the mixture to the baking dish.  Use your fingers to gently press and spread the mixture evenly on the bottom of the baking dish.  Bake for 10 minutes to set.

While the first layer is baking, place the caramels and milk in a small saucepan.  Cook over medium-low heat, stirring constantly, until the caramels are melted.  Remove from the heat and let cool slightly.

Remove the crust from the oven.  Sprinkle the chocolate chips and pecans (if using) evenly over they top.  Carefully pour the caramel mixture on top of the chocolate chips and nuts, and spread evenly.  Sprinkle the remaining crumb mixture over the top.  Bake for 15 to 20 minutes, until lightly browned.  Remove from the oven and let cool to room temperature.  Then refrigerate for at least 2 hours, or until the bars are set.  Cut into two inch squares.