Belinda Olsen Photography » Utah Wedding & Portrait Photographer | Logan, Utah | 435-881-2184

 

This week for Food Friday I knew I wanted to try one of the Martha Stewart ‘FrankenPastries’ that was published in her weekly newsletter. I love the combination of salty and sweet foods and thought I’d give this one a try.  Warning: this recipe is definitely not trainer friendly but in reasonable amounts all goodies can be enjoyed 😉

On a side note I loved reading about the Cronut from chef Dominique Ansel.  I think I’d like to try both the original and my own attempt at this croissant and donut mashup.  There is an easy knockoff version from Pillsbury that is really popular right now for Salted Caramel Crescent Doughnuts.  I’m not sure if I want to try the easy knockoff version or make my own laminate croissant dough…which is an all day affair.Belinda Olsen Photography Food FridayPINIMAGEWhen I first heard about the potato chip cookie, it made me think of a crunchy salted caramel.  Hence, I added one of my favorite treats I haven’t had in a long time…Milky Way Bars!
PINIMAGETo make your dough cream butter, coconut oil, sugars and vanilla for several minutes until the mixture is light and fluffy.  Add the eggs and vanilla, mix until just combined.  Slowly add flours, baking soda, salt, cornstarch and coarsely crushed potato chips, reserving 1-2 cups of the chips.  After the mixture is fully incorporated, add Milky Way pieces.  Mix one last time, just until combined.

Roll by hand roughly an 1/8 cup of dough into a ball and then roll in remaining crushed chips on a cookie sheet lined with parchment paper in 375 degree oven.
PINIMAGEBake for 16-18 minutes or until golden brown.PINIMAGEPINIMAGEFor added deliciousness, dip half the cookie in melted dark chocolate chips and sprinkle with a few potato chips.  Enjoy!Food FridayPINIMAGEPINIMAGE

Potato Chip Cookies adapted from This Martha Stewart Recipe

1 stick butter, softened

1/2 c. coconut oil, softened

3/4 c. brown sugar

3/4 c. sugar

1 t. vanilla extract

2 large eggs

1 1/4 c. flour

1 c. whole wheat flour

1 t. baking soda

3/4 t. salt

1 t. cornstarch

1 large bag of potato chips coarsely crushed (I used plain Jain Lays chips in the yellow bag.  ~10 oz size)

4 Milky Way bars, finely chopped

1 c. chocolate chips (optional)

Directions

Preheat oven to 375 degrees.  Cream together butter, coconut oil and sugars on high speed until fluffy, around 3 minutes.  Add vanilla and eggs, beat until combined.  Add flour, baking soda, salt, cornstarch, and around 2/3 of your crushed potato chips and beat until just combined.  Stir in Milky Way pieces.   Roll dough into balls using around 1/8 c. dough per ball, and then roll balls in crushed potato chips.  Place on cookie sheet lined with parchment paper.  Bake for 16-18 minutes or until golden brown.  Let cool completely.

If you want to add the added layer of chocolately goodness… Save 1/2 c. crushed potato chips.  Melt 1 cup chocolate chip on low over double broiler or in microwave.  Dip half of cookies in chocolate and sprinkle remaining crushed potato chips.  Honestly, I really recommend this extra chocolatey step 🙂

EMAILPOSTShare onfacebookTweetPOST
  • Michael Tia Montgomery - Belinda Fanjul Olsen i just gained 10lbs mentally oogling these cookie images!!!! make me these please? or i guess i can try….ReplyCancel

I was so excited when I found out Kurt & Suzanne, one of my couples from 2012 was expecting.  I loved photographing their Twin Falls wedding and was honored when they called me to photograph their little newborn!  In home newborn sessions are my favorite.  I love taking a natural and lifestyle/documentary approach to these sessions.  I’m not much for the baskets and blankets.  I love to capture families and their relationships.  Seeing how a parent holds and loves on their newborn baby is priceless.
PINIMAGEPINIMAGESuzanne and Kurt just bought a home and I loved their space and how it was painted and laid out 🙂PINIMAGEPINIMAGEPINIMAGEPINIMAGEPINIMAGEPINIMAGEPINIMAGEPINIMAGEPINIMAGE

EMAILPOSTShare onfacebookTweetPOST

One of my favorite things to do with my Food Friday posts is to feature fun and different ingredients.  My friend, Sarah, introduced me to these awesome Rosemary Marcona Almonds on our trip to Phoenix.  What a great find from Trader Joe’s!  Marcona almonds are a product from Spain.  They are really soft and have a texture similar to macadamia nuts with a slightly sweeter flavor than regular almonds.
PINIMAGEI love combining rosemary with lemon and any kind of cheese.  This week I have for you a new self proclaimed favorite, Rosemary Almond Crusted Chicken.PINIMAGEI put my almonds, lemon zest, lemon pepper, bread crumbs and parmesan cheese in a food processor and pulsed until coarsely chopped.  I combined milk and egg whites to dip the chicken into.  This egg wash helps the almond mixture stick to the chicken.  PINIMAGENext, I heated up a little bit of my favorite Meyer Lemon Olive Oil with a sprig of rosemary in it for added flavor and cooked it on medium heat until the rosemary was fragrant and flavored the oil, about 2 minutes.  I cooked the chicken in the oil for 2-3 minutes per side and then finished it off in a 375 degree oven for 20-25 minutes or until the internal chicken temperature is 165 degrees.  In the oven, the chicken is best cooked on parchment paper so it doesn’t stick and cause you to lose the yummy almond crusting.PINIMAGEI love that while the chicken is cooking you can prepare anything else that would go with your dish.  This chicken dish was delicious!  I’ve made it several times since this first experimental go around and love it more and more each time!Food Friday Almond ChickenPINIMAGEA few other ways you can utilize the marcona almonds:

  • eat them plain.  They are delicious!
  • as part of a green salad
  • coarsely chopped on top of green beans, asparagus or shelled edamame
  • part of a cheese plate
  • substitute for pine nuts in pesto

PINIMAGE

Almond Crusted Chicken

1/2 c. rosemary marcona almonds

1 t. lemon zest

1/2 t. lemon pepper

1/8 c. bread crumbs

2 T. parmesan cheese

1 egg white

2 t. milk

4 small to medium chicken breast (pound the chicken with a meat mallet or rolling pin to make the chicken even thickness to allow for even cooking)

2-3 T. olive oil (my favorite is meyer lemon)

2 sprigs fresh rosemary

Directions

Preheat oven to 375 degrees.

Combine almonds, lemon zest, lemon pepper, bread crumbs and parmesan cheese in food processor.  Pulse until coarsely chopped and combined.  Beat egg white and milk in bowl.  Pour almond mixture into similar size and shape bowl.  Dip the chicken in the egg mixture and then firmly press into almond mixture.  Heat olive oil over medium heat and add rosemary sprig while heating up the oil.  Allow to heat for a couple of minutes.  Add chicken and cook for 2-3 minutes per side.  Cover cookie sheet with parchment or wax paper.  Place chicken on cookie sheet and cook in oven for 20-25 minutes or until internal temperature is 165 degrees.

Enjoy!

EMAILPOSTShare onfacebookTweetPOST

Time to check off another thing from my list of 101 things I wanted to do in 1001 days.  I’m slowly widdling at my 101 in 1001 list.  🙂 One random day I asked my trainer  if she would be willing to run my first 5k with me and she said yes.  That same day I registered us for The Color Vibe.

This weekend was our run and it was awesome!  This was a fun 5k to start off with! Periodically throughout our run there were these fun color stations where they would throw colored at chalk at us.  It was crazy but fun.  I definitely recommend it and want to do it again next year 🙂

PINIMAGEPINIMAGEPINIMAGEPINIMAGEPINIMAGEPINIMAGE

EMAILPOSTShare onfacebookTweetPOST

 

Today’s Food Friday is a perfect recipe to make when you look in your fridge and have no clue what to make.  It’s great because it’s fast (seriously, 15 minutes!) and can be easily adjusted to use any veggies, protein or pantry items.  In fact, it’s so easy to make, I only have the final plated dish to show you.PINIMAGE
Santa Fe Quinoa Salad
1/2 c. quinoa, uncooked

1 c. water or chicken stock

1 chicken breast, diced (can substitute beef, pork, shrimp, tofu or no meat for a perfect Meatless Monday dish!)

1 t. olive oil

1/4 c. onion, chopped

1 can black beans, rinsed

1/2 c. mango, diced

1/2 c. corn

1/2 c. red pepper, diced

1/2 t. cumin

1/2. garlic powder

salt and pepper to taste

serve with lime slices, cilantro, BBQ sauce

 

Instructions

In a small saucepan bring water or stock to a boil.  Add quinoa.  Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.  Remove from heat; fluff with a fork.   While quinoa is cooking, cook chicken in olive oil and dice all vegetables.  After quinoa has been fluffed, add remaining ingredients.  Stir and enjoy!

Serves 2

 

Other ideas of things you can add:

-avocados

-mushrooms

-black olives

-jalapeños

-pepper jack cheese

-spinach

-green onions

EMAILPOSTShare onfacebookTweetPOST