Posts Tagged ‘snacks’

Review: Lay’s Kettle Cooked Maui Onion Potato Chips

Tuesday, June 16th, 2009

Ahh, kettle chips. Back in the day, I used to eat them thoughtlessly while enduring a meaningful sensation of roof-of-the-mouth-tear. The super crunchiness of kettle chips had a feeling and taste that were incomparable to anything else, even RRRuffles’ enervated ridges. The snack food possibilities in the early to late ’80s were somewhat unexciting, especially if you compare them with today, but I’m telling you…kettle chips were IT.

Well that was then, this is now.

Now I don’t like the roof-of-the-mouth-tear so much as I did when I was a kid. At least I don’t understand a feasible meaning for it. Cap’n Crunch cereals are almost off my eating list too. (if only it wasn’t so tasty right out of the box!) As far as food goes, if it rips the roof of my mouth, it better be darn good! The best even!

And that is where Lay’s Kettle Cooked Maui Onion Potato Chips come into play. Frito Lay you are truly a great maker of chips that I adore, but I know you are weak. Weak enough to not be a mouth-tearing disaster. I trust your product name as well as trusting a certain gentleness about your products. No offense, but you will never be Poore Brothers, and that is why I bought you.

Good call on my part.

Lay’s Kettle Cooked Maui Onion Potato Chips were not crunchatized as the Cap’n might do, but they were much crunchier than a regular potato chip. The Maui Onion flavor was gentle and satisfying with almost no fingertip residue. I would actually go so far as to say if Funyuns were a potato chip rather than a corn meal-based “onion flavored ring”, this would be the chip. So if you like Funyuns’ flavor, but prefer the texture of a kettle cooked chip, Lay’s Kettle Cooked Maui Onion Potato Chips may be the answer for you.

Frito Lay, you can’t fool me, but I will keep your Funyuns secret to myself.

[rating:3.5/5]

Macaroni Salad that will Cure a Case of the Mondays

Tuesday, June 2nd, 2009

Peter Gibbons: Hey, guys.
Michael Bolton: What’s up, G?
Peter Gibbons: Want to go to Chotchkie’s? Get some coffee?
Samir: Oh, it’s a little early.
Peter Gibbons: I gotta get outta here. I think I’m gonna lose it.

Female Temp: Uh-oh. Sounds like  somebody’s got a case of the Mondays.

Oh noes…a case of the Mondays is not good! Not on any day!

This macaroni salad on the other hand is good

Good enough to cure a case of the Mondays! (to those who don’t recognize the lines above, that was a quote snag from the movie Office Space.)

It’s so easy and has very pleasing results. Be gentle with the eggs unless you are a pro. If you don’t have a handy dandy egg slicer which, might I add, would not prevent you from having to slice the opposite direction anyways, then a patient hand is the key. Dice and cut the eggs how you please. None of the eggs will stay completely intact through the stirring process. Finely chop the celery stalks and green pepper too. Onion powder saves the day in this recipe, although some freshly cut red onion could add some more color and crunch.

Behold my chopped celery disguising as chopped green pepper and my beautifully yellow egg yolks next to their little chopped egg white pals.

Add 4 cups of mayo and you’re set.

I have never prepared macaroni salad before, so I misjudged mayo requirements while at the store. I also forgot my neat table for metric conversions and such so I thought this container would be plenty.  ;)

This container of mayo falls just short of 4 cups by the way.

But you know what? It’s Monday and it does not matter!

This makes a lot of salad, but if sealed properly could last up to 4 days in the refrigerator.

  • M-m-m-macaroni Salad
    • 1 lb. uncooked elbow macaroni
    • 6 hard-boiled eggs
    • 3 celery stalks, chopped
    • 1 green or red bell pepper, chopped
    • 4 C. real mayonnaise
    • 3 Tbsp. prepared yellow mustard
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 tsp. onion powder
    • Bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes, until tender.
    • Drain and set aside to cool. (rinse with cold water and set aside)
    • In a large bowl stir together the eggs, celery and pepper.
    • In a small bowl stir together the mayonnaise, mustard, pepper, salt and onion powder.
    • Combine into the bowl with the eggs and vegetables and stir macaroni until well blended.
    • Cover and chill for at least 1 hour before serving.

I think this is the best macaroni salad I have ever eaten and I swear I’m not just saying that because I made it. I didn’t use level tablespoon measurements when dispensing the mustard, but I enjoyed the outcome. Four tablespoons of mustard must be when the magic happened. If you like the taste of mustard potato salad, then you’ll love over-lapping the three mustard tablespoons. I think I recreated that taste in macaroni salad form, but I liked it!

And with that, enjoy a Milton clip. That poor guy couldn’t even enjoy my M-m-m-macaroni Salad if he tried. Give the brother a slice of cake!!

[youtube]http://www.youtube.com/watch?v=kWp-Rj5o9uA[/youtube]

Late Night Simplicity

Thursday, April 9th, 2009

Have you ever been up later than you know you should or want to be, trying to get those last few things done as the day disappears and you realize your stomach is not going to sleep until you do?

Naaah, that never happens, right?!?!

I think most of us have fallen victim to this a few times in our lives.

The snack needs to be quick and the snack needs to be satisfying.

Last night was a huge, juicy orange, but for tonight, I found myself the perfect solution.

These Ritz Crackers sandwiches were so tasty and so very simple.

Ritz recommends a five cracker serving size, but I felt eight crackers would better suit the lovely slice of Colby cheese that was broken into four squares. I was right.

I think that if timed, I could throw these Ritz cracker and Colby cheese sandwiches (for two) together in 15 seconds.

Serious. Time me.

Veggie Party Sandwiches

Tuesday, March 10th, 2009

These sandwiches are a very easy and tasty combination of ingredients.

Veggie Party Sandwiches will work great for a party appetizer or as an awesome peek-in-the-fridge addition at home, but either way, they are going to go fast.

Here’s the recipe..

  • Veggie Party Sandwiches
    • 16 oz. cream cheese, softened
    • 1/2 large tomato, seeds removed, chopped as finely as possible
    • 1/2 green pepper, seeded, chopped as finely as possible
    • 1/2 medium onion, chopped as finely as possible
    • Olive oil to taste
    • Garlic salt and pepper to taste
    • 1 loaf 100% whole wheat sliced sandwich bread
    • Mix together the cream cheese, tomato, onion and pepper.
    • Add olive oil in small increments to soften the mixture until it’s in an easy-to-spread consistency.
    • Season with garlic salt and pepper.
    • Spread the mixture onto the one side of the sliced bread and assemble sandwiches.
    • Cut away the crusts and cut in quarters – either diagonally or vertical/horizontal.  It’s up to you.

Serve on a platter (or in a Ziploc in the fridge) and see them fly away.

With just a little mixture left, I ran out of whole wheat bread slices (without air bubbles) and opened a new loaf of much more dense whole wheat bread. Which needed to be compensated for, of course. Hence the super thickly-filled and colorful slices in the above picture.

More realistically, the spread can be a bit thinner and if the bread is square…triangles are great!

…because you know triangle sandwiches are way tastier. Yep.

The Best 7 Layer Dip.

Friday, February 6th, 2009

This 7 Layer Dip recipe that I’m about to divulge is simply the best. Even as I write this I’m wishing I had some. With at least a few hours in the fridge, the flavors become a medley of goodness that cannot be touched  by any 7 Layer Dip in the West…or something.

Serious.

With a flattish dinner plate as a base, let’s begin the layers.

Layer 1:

Layer 2:

Layer 3:

Layer 4:

Layer 5:

Oh yeah, there’s totally SEVEN layers!

Layer 6:

Completing the sweet, sweet combination…

Layer 7:

Tortilla Strips will take you furthest in leverage and coverage of all 7 layers in this 7 Layer Dip adventure!

  • 7 Layer Dip
    • 2 can jalapeno bean dip
    • 3 avocados, mashed (add lemon juice to reduce browning)
    • 2 oz. cream cheese, softened
    • 1 C. sour cream
    • 1/2 C. Miracle Whip
    • 1/2 pkg. taco seasoning
    • 1 can olives, sliced
    • green onions, thinly sliced
    • 1-2 tomatoes, chopped
    • 2 C. grated cheddar cheese
    • Spread bean dip evenly on plate.
    • Mix avocado and cream cheese together and spread evenly over bean dip.
    • Mix sour cream, Miracle Whip and taco seasoning until well blended.
    • Spread sour cream mix over avocado.
    • Sprinkle cheddar cheese over the top, then the tomatoes, olives and green onions.


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