food Recipes

We don't eat homemade french fries very often because they don't turn out very well. I've tried many potato varieties; I've tried various oils and temperatures; I've tried double frying them (what a hassle that was!) and I've tried baking them... they all come out of the oil LOOKING great but turn limp and greasy in a matter of minutes.

Then, recently, I came across this very simple recipe.  Assuming this technique was just too easy to produce great results, I didn't even mention the recipe "experiment" before I served them.

After about the third french fry, picky-picky hubby offered this unsolicited critique: "these fries are REALLY good"... I knew I had a winner.  I will definitely be using this super easy method the next time we decide to treat ourselves to some fries.

2 pounds of Russet potatoes (make sure they are Russet's)
2 tablespoons corn starch
peanut oil   (peanut oil works the best)
kosher salt

Slice the potatoes into shoestring size pieces, trying to make them as even as possible. Rinse the cut potatoes thoroughly and put them in a big bowl of plain cold water in the fridge until dinner time (at least an hour, but overnight is even better).

Take the potatoes out of the cold water and lay them on an absorbent towel, blotting most of the water off. Coat the potatoes lightly with the cornstarch and shake off the excess.  Let them air dry while the peanut oil heats up to 375 degrees.

A word about the oil:  You will get the best french fries using peanut oil; it has a high scorch level and tastes great.  You can also use regular vegetable oil, but avoid canola oil. Canola oil tastes a little "off" if you bring it up to 375 degrees. I was surprised what a difference peanut oil makes.

When the oil reaches 375, put a big handful of the coated potatoes in the oil and stir to separate them.  After they've fried for a minute or so, stir them again to make sure they aren't sticking together (don't overcrowd your pan).

When the potatoes are light golden brown, take them out of the oil and put them on paper towels to wick away some of the oil. Sprinkle generously with kosher salt (it tastes so much better than regular table salt on the french fries).

That's it!! No more limp, greasy french fries (and NO more double frying!!). Who knew that Russet potatoes, a little soak time, a little corn starch and some peanut oil would make such a great french fry?!?!

NOTE ABOUT CUTTING THE POTATOES: Peel (or wash) the potatoes and cut the sides of the potatoes off (making sort of a rectangle). This will give your potato flat sides to rest on while you slice through the potato.  Stack the potato "slabs" and cut into shoestring size potatoes.

This recipe is light, flavorful, versatile and most of it can be made ahead and just heated together at meal time. It is one of our favorite's (summer AND winter) and double or tripled, it is great for a crowd!! 

3 cups of cold COOKED rice (day old rice is best)
5 slices of bacon (save 2 tablespoons bacon fat )
1/2 cup chopped sweet onion
1/4 cup sliced green onion tops
1 pound of  large shrimp
2 eggs beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
dry crushed red pepper flakes to taste
2 tablespoons soy sauce
1/4 teaspoon sesame oil
Sliced cherry tomatoes for decoration
Any veggies you want to add (cooked and chopped)


Spray your largest frying pan with vegetable spray and heat to medium high. Beat 2 eggs and pour them into the pan, tilting the pan so the eggs spread out nice and thin. When the eggs are starting to "set", sprinkle lightly with a few crushed red pepper flakes. Flip the eggs over and remove from heat. If the eggs don't flip over in one piece, that's ok, just keep the pieces as large and thin as you can. Remove from pan.

When the eggs are cool enough to handle, roll them up and slice thinly (to get thin strips of egg). This sounds like a hassle, but it is an important part of the dish; set aside.


Fry 5 slices of bacon until crispy, remove and drain on paper towels set aside (reserve some bacon fat).

Put 2 tablespoons of the reserved bacon fat in a wok or large frying pan, add 1/2 cup chopped sweet onion and saute until tender; add 3 cups of COLD cooked rice, the crumbled bacon, 1/4 cup sliced green onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper and any other chopped (cooked) vegetables you want to include; gently mix over medium heat.

Add 2 tablespoons soy sauce, 1/4 teaspoon sesame oil and one pound of COOKED shrimp (see note). Gently toss, and heat through; gently stir in egg strips just before serving. Decorate with sliced cherry tomatoes.


NOTE: If you are using precooked shrimp, just stir them in at the end of the recipe.

NOTE: If you are using raw shrimp (which I highly recommend), CLICK HERE for my easy cooking method.

NOTE: If you are using  frozen raw shrimp, make sure they are completely thawed and drained and patted dry before you cook them (or they will boil as they defrost and get rubbery).

NOTE: It is important that the rice used in this recipe be made ahead of time and chilled in the fridge. It is a great use for leftover rice. 

NOTE: You will not be happy with the outcome of this recipe  if you use freshly made rice.

If you have a stand mixer, these bread sticks practically make themselves!! Just throw everything in the stand mixer at once, and let it mix for 3 minutes, let it raise for an hour, shape them then let them raise again and bake... that's it!!

In the bowl of a stand mixer, put

2/3 cup warm milk
2 tablespoons sugar
2 teaspoons of yeast

Stir it up just a little (with a spoon), then add

1 tablespoon + 2 teaspoons butter (room temperature)
2 cups flour
1 teaspoon salt

Put your paddle blade on, and mix for three minutes on medium low speed, it should look like this (the walls of the bowl should be clean)

Take the dough out of the bowl and spray the bowl with some vegetable spray and put the dough back in. Cover with plastic wrap and then a dish towel, and let it raise for an hour. It won't get huge because there is only 2 cups of flour, but it should be nice and puffy


Divide the dough into 8 pieces and roll them out to (about) the diameter of your thumb.  Place them on a parchment lined cookie sheet (or just a lightly greased sheet) a few inches apart and lightly spritz them with vegetable spray. Cover them with plastic wrap and gently lay a THIN kitchen towel over the plastic wrap.

Let them raise for about an hour, then remove the plastic wrap and bake them in a pre-heated 375 oven for 10 to 15 minutes or until they are golden brown, then remove them and brush them with butter. Some times I brush them with butter and then roll them in Parmesan....Mmmmmm. Serve hot!!

1 cup mayonnaise (low cal OK)
1 cup buttermilk (don't substitute)
2 tablespoons chopped parsley (or 2 tsp. dried)
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon garlic powder (not garlic salt)
½ teaspoon onion powder (not onion salt)
2 large pinches dried thyme

Whisk together and chill overnight before using.

NOTE: Don't use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me!!
We like Light House brand Thousand Island salad dressing (in the refrigerated veggie section) but the price has increased to nearly $4.50 for a small jar, which is crazy.  The following recipe  is VERY close to the original, I hope you like it... picky-picky husband loves it.

3/4 cup mayonnaise (low cal is OK)
1/4 cup ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced celery
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
Whisk everything together and refrigerate at least a couple of hours before using.


This Catalina salad dressing is delicious, our grand kids love it. I can't believe how easy it is to make.