Obsessions + Confessions

I've been MIA from the blog and I'm suuuuuuuuuuuuper sad about it. 

Guess what though?? 

Saturday was my last Saturday class eva! I'm officially all done with clinicals. I have one more class to finish up tonight and then it's official... I only have internship left to complete and then I'll have my Master's degree and hopefully a license to be a counselor if I pass the NCE in the fall  :) AHhhhhhhhhh I'M SO EXCITED!!! Can you tell?? I see you, light at the end of that tunnel!!! And I'm coming for you.

Anyways, I guess that qualifies as one of my latest confessions.... onto more confessions + obsessions!


One of my fave dessert bloggers on TV sharing a recipe and her cookbook! She's so likeable :)

Ok I'm giving in to my macaron obsession yet again... look at these Samoa Macarons!

Cheesecake + M&Ms + a sweet and salty pretzel crust? Yes yes and yes. 

I'm on an M&M kick lately apparently. Monster Cookie Dough Ice Cream! Y to the um. 

I recently discovered that I love arugula on pizza, so you can imagine my excitement seeing this Pear, Prosciutto and Arugula Pizza. 

This Hawaiian Ono with Pineapple Ginger Salsa has me dreaming of beaches and tropical drinks and Hawaii. Don't know what ono is but that doesn't really matter now does it?

Since we're talking about pizza, how about a Breakfast Pizza? I said it. Pizza. For breakfast.

OMG these nachos! Cheese galore, steak, creamy spinach. These is a God.

I love everything about the food styling in this photo! Cracker jacks and baseball go together like chocolate and reality-tv-watching. Wait, what?

Oh, the art of procrastination. I was all of these last week. Grad students, you feel me?

Chilling and touching. What would you write to your younger self?

PJ and I have been trying to come up with more of our own recipes lately. It's hard though! When I think up something that seems so creative in my head, chances are it's already been thought of by all the other brilliant foodies out there in the blogosphere! But we're working hard to perfect a recipe that we LOVE from a local restaurant. Hint. It involves avocados.

Ok because you know I have no life besides school, work, food, and TV... let's talk TV. TURN!!! Have you guys seen it? I never thought I'd like it since it's about the Red Coats and Blue Coats but it's so interesting. They really should have shown shows like this in history class if they wanted me to pay attention :)

And another fave right now is Fargo, with my guy Billy Bob Thornton. SUCH a great actor. The show is kinda weird and creepy and disturbing at parts, but what can I say? I'm a weird and creepy and disturbing kinda gurl at times :)


Well that's all for now. Maybe I can get in more than 3 posts in May!! 


Peace, and bacon grease!

Gouda-Stuffed Hasselback Potatoes

Happy Secret Recipe Club day!

I always love this time of the month. It forces me to post a recipe, which I've been doing less of lately :(

And it exposes me to another usually new-to-me blog and I strongly believe you can never follow too many food blogs! Who's with me??






































This month I was assigned to Margaret's blog, Tea and Scones. Spiced Cookie Butter? Potato Chip Cookies? Scotch Eggs? I want ALL OF THOSE! But I had to choose just one....

Now, for a blog with the word "potatoes" in the title, I don't have enough potato recipes on the blog! So I was excited to change that.

I modified the original by stuffing with gouda cheese at the end. Mmmm... ooey gooey melty gouda cheese. It's so GOOD-A! See what I did there?!?

I used small-medium sized red potatoes instead of baked potatoes. Be sure to slice your slices extra thin, unlike mine. Mine too forever to cook fully through since I didn't slice them thin enough. At about an hour in (instead of about 40 minutes for the smaller potatoes usually) they still weren't completely cooked enough. So again, I stress, slice those hasselback slices very thin, as thin as you can to ensure that they cook through and get that crispness on the outside.

Sorry... no exact measurements. I just used 4 medium-sized red potatoes. Tossed them in olive oil and sea salt and black pepper. Put thin slices of butter in between each hasselback slice (again, make sure they are thinly sliced!). Once baked, I put thin slices of gouda cheese in between each hasselback slice. Then I topped with some dried parsley. 

 
Gouda-Stuffed Hasselback Potatoes
adapted from Tea and Scones

• 4 medium-sized red potatoes
• olive oil
• sea salt and freshly ground black pepper
• butter
• gouda cheese, thinly sliced
• dried parsley, for topping

Preheat the oven to 400 degrees. Toss potatoes in olive oil, sea salt, and pepper.

Put each potato in a wooden spoon, and cut across making very thin slices without cutting all the way through the potato.

Place sliced potatoes on a baking sheet with edges. Add thin slices of butter in between each potato slice. 

Bake for at least an hour, depending on the size of the potato and how thinly you've sliced them. The potato flesh should be soft and the outside skins crispy. 

Stuff with thin slices of gouda cheese. Return to oven until cheese has melted. Top with dried parsley.

Printable Recipe

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Check out my past Secret Recipe Club posts!

An InLinkz Link-up

Peace, and bacon grease!

Easter White Chocolate Chex Mix

Haaaaaaaaappy Easter!

 
























































 
I'll keep this short, but I just wanted to wish you all a happy Easter. 

 

















Here's some White Chocolate Chex Mix using the Easter M&Ms (don't worry, they taste just like regular M&Ms). 

 
Easter White Chocolate Chex Mix
a SteakNPotatoesKindaGurl original

• 2 cups Corn Chex cereal
• 1 cup pretzel sticks, broken in half
• 5 Golden Oreo cookies, broken into pieces
• 1 cup white chocolate (I used Wilton's chips)
• Easter M&Ms (I used 3 fun size packages, or about 1/4-1/2 cup)

Melt white chocolate in a microwavable bowl for 1 minute, stir, heat for another 30 seconds, stir, and continue to heat in 30 second increments until melted and smooth when stirred. 

Mix Corn Chex cereal, pretzels, and Golden Oreo cookies in a large bowl. Pour melted white chocolate into the bowl and mix together gently. Pour onto a baking sheet, pour in M&Ms, and let set in fridge until hardened and cooled. Break into pieces to serve.

Printable recipe

Hope you all had a great Easter with family, friends, maybe some good candy and Easter eggs. See you all tomorrow for another post... hint... potatoes  :)


Peace, and bacon grease!