Simple Potato Salad :D

I have no clue why, but I love potato salad. Not when it's freshly made though, you know after you leave it in the fridge for the night, and the next day it's all nice and cold? Yum yum. And even though it's called potato salad, my favorite part of the whole thing is the eggs! I don't normally like eggs that much, but in the "salad" as we love to call it, they are delicious! :)

Chop and peel them up before cooking!

Punching a whole on the bottom part of the egg with the back of a knife

You of course need a yummy "side dish" if it's a side in any way haha

Just keep mixing !~

Finished product, with some yummy avocado! <3

Ingredients:

2 Potatoes
3 Eggs
1 BIG Spoon Full of Mayo
tsp-Tbsp Mustard
Salt and Pepper to taste
Yummy meat *
Avocado *

Directions:

Start off by peeling your potatoes, and cutting them up all before cooking. Doing this is just easier for me, but if you prefer to cook, then peel, that's up to you. Then with the back of a knife, smack a little whole in the bottom of an egg (the fatter looking side). Bring a pot to almost boiling water, if it's already boiling that's okay too. I like to add in my potatoes first, cook them for about 10-15 minutes, let water boil and stay boiling, don't lower temperature. I like to cook my eggs in the same pot of water, but you can do that separately if you would like. (First potatoes about 5 min, then add eggs for next 10 min.)
After everything is done and fully cooked, pluck the eggs out and place in a bowl with cold cold water, let cool down a lttle.
Drain your potatoes.
When you get the chance, smack your eggs and take the skin off, cut them into cube sized pieces and add to a bowl. If your potatoes are already cut, yay! You can always cut them a little more after they've cooked if you like.
Now add in all the flavors and what holds everything together. Such as the mayonnaise, mustard, salt, and pepper.
Serve with whatever you like, in my case a simple slice of meat and some yummy avocado!

Hope you guys enjoyed and try it out yourselves! (I know some people like to add olive oil to their salad too, but I think the mayo is enough fat! :P)

Bye Beautiful!

Di French Crepe! Vwualaaa! ;D

So this Friday, just before school let out, our teacher said that, of course you didn't have to do this if you didn't want to, but if we cooked something at home and took a picture of it, the person with the best food made thing would get a prize. Of course, that was just her secret way of saying "Here, Nathalie, make a blog post, and I'll even give you something for it!" Yeah, I was totally in my kitchen today.
What my moms been saying she's been kind of craving for a while are crepes, or as I saw one video the person kept calling them "craps" haha. xD
Well yeshh, after much searching of my own, I have molded my own recipe from theirs and here is what I have for you all today! Yippie! So let us beggin!

Crepe Butterfly!!~

Ingredients:

3/4 Cup Flour
1/2 Cup Milk (get ready to use more just in case!)
3 Large Eggs
4 Tbsp Butter
1 Tbsp Sugar
1/4 tsp Vanilla
Pinch Of Salt
*Cinnamon

For Filling:

Nutella
Dulce De Leche

(This was all we had, but PLEASE if you have fresh fruit, caramel, whipping cream, pecans, etc., get that in there! The more the better!)

Directions:

If you have a proper filling, unlike me, start off by cutting your fruit, or setting it out. So you know where it is and it's ready for when you need it.
Next you want to grab a small pan and heat the milk and butter inside untill it's fully mixed together.
Whisk up all your dry ingredients. (Flour, sugar, salt, *cinnamon)
When your milk and butter have mixed, I like to just whisk the eggs up in the same pan. I do one egg at a time, and before adding the next one, make sure the one you're working on is fully incorporated! Don't forget to add your vanilla!
Now you want to add in your wet mixture into your dry ingredients, start off whisking slowly, then work on to your full on batter. If you're batter doesn't seem liquidy enough like mine, just grab some extra milk around here and whisk it until it's the desired consistency.
 Heat up your pan, here you can either use butter so your crepes don't stick, but egh, I'll stick with my trusty PAM!
Grab a nice spoon full of your mixture and place it in the middle, spreading it around by tilting the pan. Is what I'd like to say but I found out I like to start pouring my mixture with my pan already tilted, and not from the middle but from a side. I just feel that the batter coats the pan better this way. But choose whatever way fits you!
Now once you'll notice little bubbles when it's time to flip your crepe. There are three ways you can do this.:
1) If you're a pro, do that pan turning flippy thing and there you go!
2) If you're courageous, grab the crepe with your fingers around the edge, and flip it over.
3) If you're like me, just grab a good spatula and flip that baby.
Crepes cook very quickly, so you don't need to wait too long before it's ready. And don't worry, the first couple of ones you do will suck. It take some time to get the hang of it, just practice!
Lastly, just fill up your crepe with whatever you would like, fold in your desired way, and eat up!

Our lovely ingredients!

Butter and milk just added

After they have melted beautifully together!

Our dry ingredients!

Incorporating one egg at a time!

Don't forget to add your vanilla!

Whisking the wet with the dry

Hmmm a little too doughy, needs more milk.

Still a bit too thick, tinny bit more leche. :P

My nice hot and ready pan

Make sure you have a plate ready, and some cut up paper towels to put between your crepes, this way they stay warm and don't stick to each other!

Getting ready to pour into the pan

Ahh, the crappy first one! Don't worry it gets better.

It's time to flip!

I just love how it reminds me of the moon!

My oh so creative fillings~

You can either cover the whole crepe, or just half if it's too much for you. :)

Fold that in half

And in half again! Now you have a regular folded crepe at home! You can also just roll them up like I did for the butter fly picture! :D

I hope you guys enjoyed this, I know my stomach did!
Remember to have fun in the kitchen but be careful!
Have a great day and...

Bye Beautiful!

Orange Dessert Omelets

Hey guys! That wasn't a long wait at all huh?
One of these days my friend gave me these delicious oranges, so because that flavor got stuck in my taste buds, I ran out to WalMart a.s.a.p to buy me some oranges. Sadly, they were not as delicious as the one my friend had gotten, but good nonetheless. So every week I headed over to the fruits section and bought myself a couple oranges. Recently though, and I blame summer, I haven't really wanted to eat my oranges at all. And since I've been itching to make a cheesecake, I was looking through all my cook books when I stumbled upon this recipe Orange Dessert Omelets in Betty Crocker's New American Cooking. I happened to have exactly the amount of oranges this dessert called for, and I wanted to use them up before they spoiled. So this was perfect! It was calling for me, I swear!
(Btw, I just realized, but the time on these posts are way off! I'll mess around here and there to see if I can fix it!)
Also, my camera isn't the highest quality, so until I can save up enough money to buy me a new one, this is about as good as it's going to get. =)

Here's what my first mixture ended up looking like!

*I can NEVER find cream of tartar when I go out looking for it, so when the recipe calls for so little, I tend to skip it, and while I'm sure having it would increase the quality of the finished product, I tend to just get along just fine without it. ;)

I by mistake ended up with some egg white in the second mixture, but in the end, I don't think it affected the recipe badly.

This is after I slowly folded the two batters together.

After my 8 minute wait this is what I got!

Put everything together!~

I personally loved the texture of the omelet, it didn't have that nasty eggy feel regular omelets tend to give. It was light and fluffy!

Ingredients:

2 egg whites
1/8 teaspoon cream of tartar (*)
2 tablespoons granulated sugar
2 egg yolks
2 teaspoons water
2 tablespoons all-purpose flour
3 oranges, pared and sectioned
Powdered sugar for garnish

Directions:

Beat egg whites and cream of tartar in large bowl until foamy. Gradually beat in 2 tablespoons granulated sugar; continue beating until soft and glossy. Do not over beat. Beat egg yolks and water until thick and lemon colored, about 5 minutes. Stir in flour. Fold egg yolk mixture into egg whites.
Heat over to 400 degrees F. Grease and flour 2 round pans, 9 x 1 1/2 inches. Divide egg mixture between pans. Bake until puffy and light brown, 8 to 10 minutes. Remove omelets from pans; spoon half of the oranges onto half of each omelet. Fold other half of each omelet over oranges; sprinkle with powdered sugar. Garnish with orange sections if desired.
6 servings (1/3 omelet); 100 calories each


Can you guys believe I actually hurt myself with such a simple recipe? BEWARE if your peeling your oranges with bare fingers, my nail slightly separated from my finger, not until the end did I notice. No bleeding or anything, just a slight owwie. =o
Just something I've noticed: my oven is a little hotter than other ovens, so I always tend to go a little tiny bit lower on the heat and for the minimum amount of time. Try to learn your ovens kinks, this has saved me from burning lots of things!
Oh, and of course, if you don't have oranges around, this is pretty basic, I'm sure it'd go great with straw berries, apricots, bananas, etc.! =)