Recently, I was given the chance to try and review an Alexia brand product through Foodbuzz’s Tastemaker program. Along with a coupon to try any product I was given a cute apron and a great pot holder. I opted to try Alexia’s Oven Fries which are seasoned with olive oil and sea salt. There were some great varieties out there, but I have a little one that loves french fries and it would be nice to have a bag in the freezer handy at times. I’m actually surprised I haven’t tried Alexia products before now. I’ve passed their items in the freezer aisle and they look very tempting. The fact that they are organic and made from quality ingredients really makes me feel OK in giving these to my daughter.

When I pulled the french fries out of the oven my daughter made a beeline for the kitchen yelling, “French Fries!” We patiently waited for them to cool off a bit and then dug in. They really were delicious! They tasted like great pub fries without all of that extra seasoning that is usually added to sway someone into thinking they are good. Simply put, they were probably the best frozen french fry I’ve ever had. Here I was hoping that I’d like them so I would have something nice to say in my review. Ha! I’ve already got these on my grocery list for next time. I also decided to pair these french fries with ketchup made from scratch. It was pretty easy and the results are worth it!
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Alexia is currently running a contest to “Reinvent a Classic” on their Facebook page. Follow this link and vote for your favorite idea. You can also grab a coupon for your next purchase!

I know what you’re thinking. Why bother when you can grab a bottle from your refrigerator? I wondered the same thing, but since I’m slowly trying to rid our house of store bought items I figured I’d give this a try. It’s a simple recipe and if you make any kind of tomato sauce you’re almost there! It’s nice to know that you have fresh ingredients and you can pronounce everything you put into it! This tastes pretty good, but I will add more sugar next time around as we realized we do like it a bit sweeter. I’m sure as we detox from the mass produced stuff we’ll be able to get over not having corn syrup etc. in there sweetening things up.

Ketchup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped medium
• 1 clove garlic, minced
• 1 28-oz can tomato purée
• 1/2 cup packed dark brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground mustard
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper

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Heat oil in a medium saucepan over medium heat until shimmering. Add in the onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add in the garlic and stir until fragrant, about 30 seconds. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.

Place ketchup in the jar of a blender and purée until completely smooth.

Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in the strainer and, using a spatula, force through all of the ketchup.

Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in the refrigerator for 3 weeks up to a month.

Source: Serious Eats

I wont lie, whenever I have the choice between oatmeal cookies and anything with chocolate my hands immediately grab the chocolate cookie. Oatmeal cookies just seemed lackluster for me. Then, I started looking around because I didn’t want to feed my daughters cookies loaded with chocolate, flour, and sugar. A lot of Oatmeal Raisin cookies are loaded with sugar to compensate. I didn’t really want that either. What was the point of having great fiber from the oats if you loaded it down with sugar?

These cookies taste wonderful, really they do! They are also a much healthier cookie, with only half the sugar and butter than most recipes I found. To help keep the cookies moist, soak the raisins in water just before adding them into the dough, along with the reserved raisin water.

A Better Oatmeal Cookie

Ingredients

• 1/2 cup raisins
• 1/2 cup sifted flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup butter, melted
• 3 cups quick oats

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Pre-heat oven to 350 F. Line two cookie sheets with parchment paper. Place the raisins in a small bowl, cover them with water, and let them soak for 15 minutes.

In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon, and nutmeg. Stir them until they’re evenly blended.

Set aside 3 Tbsp of water from the bowl of raisins, then drain the raisins, discarding the remaining water.

Whisk the egg in a medium bowl. Stir in the vanilla extract, melted butter, and reserved raisin water.

Make a well in the flour mixture, then pour in the egg mixture and blend well. Use a spatula to stir in the oats and the raisins.

With a tablespoon or cookie scoop (1 1/2 Tbsp size), place the portions of the dough on the cookie sheets, then use a spatula to flatten them slightly.

Bake the cookies one sheet at a time, rotating the pan halfway through, until they are golden brown, about 16 minutes. Let the cookies cool on the sheet for 3 to 4 minutes, then use a spatula to transfer them to a wire rack to cool completely.

Makes 24 cookies.

Source: Family Fun, March 2012

It’s no secret that I love bite sized food. When I was trying to think of another way to serve lox, rather than a mini bagel, I came up with potato pancakes! I had so much fun making these on a snowy day with some leftover smoked salmon that I had. I couldn’t wait for situation where an appetizer was needed. I wanted them for lunch! These were so tasty, I actually ate them all with no problem. My daughter even tried one since they looked so colorful! These will work for any party you are having. They have a familiar taste, but look quite elegant. You can even prepare the latkes ahead of time to make life easier.

Latkes and Lox

Ingredients

Potato Pancakes

• 2 Russet potatoes
• 1/2 yellow onion
• 1 egg
• 2 Tbsp flour
• salt and pepper to taste
• 3 Tbsp vegetable oil for frying

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Grate potatoes and onion together onto a paper towel. Squeeze out excess liquid. In a medium bowl add the potatoes, onion, egg, flour, salt and pepper.

Heat oil in a saute pan at medium high. Make small patties with the potato mixture. About 2 heaping tablespoons. Fry each side until golden brown, about 1-2 minutes on each side. Place on a paper towel to drain excess oil and set aside.

Lox Topping

• 4 oz of smoked salmon
• 1 cup sour cream
• 2 Tbsp dill

Cut salmon into thin strips and place atop each potato pancake. Add a dollup of sour cream, about 1 1/2 tsp. Garnish with a sprig of dill.

Serves 15

Source: The Way to His Heart