Hello everyone! So sorry for the long wait in between posts. I talked a little about it on a post on my Instagram story, but for those of you that don’t follow my Instagram (which I would recommend doing!) here’s a quick update before I give you a yummy recipe.
On July 4th and 5th, my small town of Ridgecrest had a 6.4 and 7.1 magnitude earthquake hit. Luckily my little family was safe and our damage was minimal compared to others. We’re still trying to recover on the mental side of things (hence my absence), and that’s going to be the biggest challenge. It took some time to clean up, but things are getting back to normal now and I’m so thankful for the help we’ve received.
Okay. Now that that’s out of the way, how about we get back to cooking and fun stuff?!
Double. Fried. French. Fries.
That’s right, I said double fried. Is there any other way to make fries? I think not. These are hand cut fries, and one of my favorite snacks. This recipe is a little time consuming, but SO WORTH IT!
As always, if you need help with anything just shoot me a message or leave a comment!
9 russet potatoes
Vegetable oil (a lot!)
Let’s get frying!
Peel your potatoes.
Set a large bowl off to the side so you can place the cut potatoes into it when they’re ready.
Next is cutting. I like to have thinner fries, so here’s how I cut mine: slice your potato in half lengthwise. Place both halves cut side down so they have a flat surface. Slice lengthwise into thin slices all along the potato. Take those slices, and cut into smaller, fry-like shapes and set aside in the large bowl. Repeat for all potatoes.
When potatoes are all cut, they should resemble this:
After all the sliced potatoes are put into the bowl, fill with water until they are all covered and set aside for 2-3 hours.
When the potatoes are done soaking, drain the water. Place potatoes on a baking sheet and pat dry with a paper towel.
Now we’re ready to fry!
For this I would recommend a deep fryer, but if you do not have one, a large, deep pan will work. Fryer: fill with oil to the max fill line and set to 350°. Pan: fill halfway with oil, and heat until the oil reaches the same temperature.
When oil is ready, take a handful of the potatoes and slowly add them to the oil. Do not just drop or throw them in as the oil will splash more and can burn you.
Cook until the potatoes start to get golden, about 2 minutes. Remove from oil and place on a baking sheet to cool.
Repeat until all of the potatoes have been fried once.
When the potatoes have all been fried, it’s time for the double fry that makes them crispy and delicious.
Same process of frying, but instead of cooling on a baking sheet alone, place a cooling rack over the baking sheet. I find this helps keep them crispy.
While the fries are on the cooling rack, salt to taste immediately.
Continue the frying and salting process until all have been double fried.
Once all the fries are done, you’re ready to serve them up with a juicy cheeseburger or eat alone!
We served ours with a cheeseburger since we just got a new grill. Let me tell ya, SO GOOD!
And there you have it! A little time consuming, but you get the satisfaction of knowing you did everything by hand- something I love!
If you enjoy this recipe and like what you see, give me a follow here or @thecookingcactus on Instagram!
Hi everyone! The 4th of July is tomorrow, and this is the perfect side for your BBQ!
To cut my potatoes, I used a mandolin to help get even slices. Don’t worry if you do not have one though- you can still cut your potatoes into thin slices with a sharp kitchen knife!
Best part is- it is extremely simple to do! There are only 6 ingredients and little prep.
Between the prep and cooking time, it takes about an hour, and you won’t regret it. This recipe is good for 2-3 servings, so if you are planning on making this for a party I would definitely double it.
6 red potatoes
Let’s Get Cooking
Start by preheating the oven to 350°.
While oven is preheating, rinse off your potatoes.
When potatoes are rinsed, cut into thin slices. If you have a mandolin I would suggest using that, but if not, grab your favorite kitchen knife!
Once the potatoes are sliced, place them in a large bowl.
Drizzle olive oil over the potatoes until they are mostly covered. Season with the salt, pepper, garlic salt, and Italian seasoning.
Toss all the ingredients together until potatoes are evenly coated.
Spread out over a baking sheet lined with foil.
Bake in oven for 45 minutes to an hour. Potatoes are done when they are slightly golden and crisp.
So last night I had a craving for seafood. Mussels and clams to be exact. Austin has never had mussels, so clearly we had to have them for dinner.
I wanted to do something that is seemingly fancy, but actually pretty easy to make. I like mussels and clams because they do not take a long time to cook, and you hardly have to do anything at all.
For both the mussels and clams, the trick is to remove them from the heat as soon as they open up. Since they open at different times, just leave a bowl with a lid near the pan so you can easily transfer the open shellfish while the others cook.
It seems like a lot, I know. If you have any questions about the recipe, shoot me a message or leave a comment and I will gladly help!
1/2 pound mussels
1/2 pound clams
2 cloves garlic, minced
1/2 small red onion, diced
3.5 tbsp. butter
white wine (about 2 cups, your choice of wine)
1 tbsp. olive oil
Start by rinsing your mussels and clams. This helps to get sand out of them so it does not end up in the dish.
In a large pan, heat 1/2 tbsp. of butter and add the diced onion. Cook the onions until they start to turn translucent and remove from pan. Set aside for later.
In the same pan, add 1 tbsp. of butter, the olive oil, and minced garlic. Cook on medium.
When the garlic is browned, add 1.5 cups of white wine to the pan and bring to a low boil.
Add the clams and 1 tbsp. more butter to the pan and cover. Check after 3-4 minutes to see if any clams are opened, and if so, set them aside in a covered bowl. Keep steaming the clams until all are opened.
When all clams are open, add more of the white wine if needed. (You want to make sure the entire bottom of the pan is covered in wine.)
Add the mussels ad remaining tbsp. of butter to the pan and cover. Mussels cook faster than clams, so check in about 3 minutes to see if any are opening.
Once the mussels start to open, add the onions and clams back into the pan.
Mix together to make sure all components are covered in the sauce.
When everything is opened up, you are ready to enjoy!
These can be eaten on their own, or you can serve over pasta like I did. If you serve with pasta, be sure to pour some extra sauce over the top- you wont regret it!
Please let me know what you think of this recipe! I would love some feedback!
Hi everyone! It’s been a bit, huh? Well the last two weeks have been quite eventful. I was out of town for a week for my best friend’s wedding, and we also adopted a puppy! He takes up quite a bit of time but I wouldn’t have it any other way. Thanks for your patience with the blog and I!
This recipe is for a breakfast scramble. It’s full of veggies and packed with protein. Basically, it’s perfection.
If you have any questions don’t hesitate to ask!
3 corn tortillas
1/2 red bell pepper, diced
1/2 avocado, sliced
Salt and pepper
Slice the tortillas into small triangle pieces. I normally slice them in half to start and then continue slicing from there.
In a small pan, start to brown the sausage. Break up into smaller pieces in the pan. When the meat is almost cooked, remove from heat.
In a bowl, crack the eggs and beat them to make the scramble mixture. Set aside.
In a large pan or skillet, heat a small amount of oil on medium heat.
When oil is heated, add the tortilla triangles. Make sure to flip them so they all have an even crispness.
Once the tortillas are a golden color, add the eggs to the pan.
Mix and then continue to add the bell peppers and the sausage.
Cook until meat is done and eggs are a fluffy consistency.
Add cheese when eggs are almost finished and mix in.
Once the scramble is finished cooking, transfer to a plate and top with more cheese, avocado slices, and some sprouts.
Add salt and pepper to taste, and enjoy!!
Optional- add hot sauce or salsa on top!
I hope you all enjoy this recipe as much as my boyfriend and I do! It’s so fun to make and tastes amazing!
I shared this recipe on my Instagram account, and had to share it here as well! This is another easy recipe, but full of flavor!
If you have not tried broccolini, don’t worry. It tastes basically the same as broccoli, except it is a bit more mild and definitely more tender. It is a nice change from broccoli because the smaller stalks and florets tend to soak up more of the flavors you are cooking with.
If you have any questions, don’t hesitate to ask!
grape tomatoes, halved
2 cloves garlic, minced
1/2 small red onion, diced
2 tbsp. butter
salt and pepper
Heat the olive oil on medium heat and add the garlic and onions. When the onions start to turn color add the broccolini and butter. Once the broccolini starts getting tender, add the tomatoes. Cook together for about 2 more minutes and season to taste. Top with Parmesan cheese and enjoy!
I can’t lie, I absolutely HATED brussels sprouts growing up, and haven’t eaten them in years. My boyfriend talked me into giving them another try, and let me tell ya…
I AM SO GLAD I DID!
These were so tasty, and I will definitely be making them again. Which I still can’t believe I’m saying…or typing.
Since I never eat these, and was dreading trying them again, I wanted to cook them with ingredients I like and that I know work with other vegetables I eat. So input my go-to ingredients: balsamic vinegar and goat cheese!
I did know that brussels sprouts are best steamed, so I did a version of that. If you have any questions about the recipe, or any other suggestions for ways to eat brussels sprouts, feel free to reach out!
1/2 cup water
1 tbsp. butter
1.5 tbsp. goat cheese
In a large pan, add the butter, water and brussels sprouts. Cover with a lid and steam on medium heat for about 6 minutes. stirring occasionally.
When most of the water is evaporated and brussels sprouts are tender, take cover off of pan.
Drizzle balsamic vinegar all over the brussels sprouts and add goat cheese. Stir together and cook on low for an additional 1-2 minutes.