What makes something "Chewly Awesome"? Any type of food can achieve this status whether it be something sweet, savory, spicy or succulent. When it comes to amazing food, it's not just truly awesome; it's "Chewly Awesome!" This blog is about a mom who wants to feed her family the best and doesn't want to be a slave in the kitchen in order to make that happen. My promise to you is that you will never find a single recipe for Tuna Casserole on this blog! Now that is "Chewly Awesome!"

If you have a dish that is "Chewly Awesome", and you would like for it to be featured on the blog. Email the recipe to talietiger@gmail.com!

Wednesday, July 4, 2012

Crash Loaded Baked Potatoes

This is a recipe that, from what I can tell, originated in Australia.  Wherever they are  from, they are cooking in my oven right now as I type this little paragraph out, and they smell delicious!  (Don't worry, I will get them out of the oven, take pretty pictures, and taste them before I finish this post!)  I love potatoes, but I hate washing potatoes...this little dish seems to solve all my problems - plus I added bacon and cheese which is bound to make it delicious!

Crash Loaded Baked Potatoes

10 to 12 red potatoes
Olive Oil
1 stick of  Butter sliced into 10 tabs
1/2 cup crumbled cooked bacon
1 cup cheese
Chopped Chives
Sour Cream

Preheat oven to 450

Boil your red potatoes until they are fork tender

Drizzle a baking sheet with olive oil

Place your potatoes on your sheet and mash down with potato masher
Make a quarter turn and mash again

Brush generously with olive oil (This is what will make it good and crisp)

Place a tab of butter on top of each crashed potato

Salt and Pepper each potato

Bake for 15 minutes

Remove from oven

Add about a teaspoon of bacon to each potato
Sprinkle with cheese

Bake for another 10  min or until cheese is nice and melted and potatoes are golden brown

Top with sour cream and chives.  - Enjoy!

Homemade Bruschetta

What do you do on a hot summers day when you have homegrown tomatoes, fresh basil from your new basil plant, and homemade french bread?  Why, make Bruschetta, of course! Did I mention my new Basil plant?  Early this past Saturday (before the scorching heat cooked us), a friend and I made our way down to the farmers market at Pepper Place (My favorite Saturday morning spot!), and I found a beautiful Sweet Basil plant for only $4.00. Considering that I was paying $2.00 every time I needed to buy a little bit at the store, I found this to be a big bargain. Needless to say, I have been making everything I can that calls for fresh basil, and when I run out of ideas, I just go grab a leaf and nibble on it (true story).  I really love basil.  Not only does it taste wonderful, but some types act as  an anti-inflammatory which really help with my bronchitis and asthma (Basil acts as an antacid if eaten raw before meals).  You won't regret buying a basil plant. Anyway, on to the yummy, garlic infused Bruschetta :)  Enjoy!

Homemade Bruschetta
10 servings

10 Slices of French Bread  (Click here for Homemade French Bread recipe)
5 Tomatoes - Diced
5 or 6 fresh Basil leaves chopped
4 cloves of garlic minced (or a heaping tablespoon of garlic from a jar...if you must!)
2 Tablespoons Olive Oil (plus more to brush on bread)
2 Tablespoons Balsamic Vinegar (optional)
1 Tsp Garlic Powder
Salt and Pepper to taste

Mix your Tomatoes, Basil (Reserve a bit to sprinkle on top), Garlic, Olive Oil, Balsamic Vinegar, Garlic powder and Pepper together in a bowl.  Let all these ingredients mingle and fellowship while your bread is toasting. ;)

Brush sliced bread with olive oil, sprinkle with garlic powder and toast until golden brown.

Put bread on your serving platter
Using a slotted spoon to drain juice, place tomato and basil mixture on top of bread.
Sprinkle with salt, pepper and extra chopped Basil

Serve immediately and Enjoy!

Monday, July 2, 2012

Sugar Crusted Poppy Seed Bundt Cake

This cake brings back so many memories!   During my teenage/early twenty years (last week...haha) I spent many summer weeks in California. While there, a dear, sweet lady from Oklahoma (Mumsie) taught me how to make this wonderful moist cake that literally melts in your mouth with each bite.  The sugar crust gives it a good crunch when you are biting in to it, but then you get to the soft, yummy center...heaven!    This cake is so easy; it only takes 7 minutes to prepare and 45 minutes to bake.  You get a dessert that goes great with coffee, or a cold glass of sweet tea in under an hour.  You can either use a box moist yellow cake mix, or you can make a homemade box yellow cake mix and just have it on hand for whenever you need it.  I will include the recipe for the homemade box yellow cake mix just in case you want to try it (It will keep well in the pantry for months!)  Remember, homemade is always Chewly Awesome!

Sugar Crusted Poppy Seed Bundt Cake

Preheat oven to 350 F

1 Yellow Cake Mix (Homemade Recipe will follow)
8 oz Sour Cream
3/4 cup vegetable oil
1/4 cup poppy seeds
1/2 cup sugar (Plus more to coat pan)
4 large eggs (beaten)

Mix all ingredients with a mixer on medium to medium high speed for 4 minutes.

Grease pan well and coat with granulated sugar

Pour mix into pan and bake 45 min. or until toothpick inserted in center comes out clean.

Let the cake cool for 10 minutes before removing it from the pan


Homemade Yellow Cake Mix (18. 25 oz Box Substitute)

2 cups AP Flour
1 1/2 Cup Sugar
1 tablespoon Baking Powder
1/2 cup non fat dry milk

Combine and save in pantry until ready to use