Tasty Tuesday

I have a special today! I tried two very yummy recipes this past week so I'm going to share both! Watch out, don't fall out of your chair in excitement like I just did.

The first, an avocado ranch dip with homemade potato chips. Yuuuuummm. I basically licked the bowl clean. But don't you worry, I was nice enough to share with my neighbor, first! I'm always about doing nice things like that. Anyways, I got it from my favorite addiction. My husband informed me the other day that I am always the one to jump on inviting people to pinterest. Well, I'm just trying to do my fellow woman a few favors. You can thank me later. Anyways, the recipe is from food for my family. Go now and make it. You will not regret it. Go. GO NOW!!!

Avocado Ranch Dip

2 avocados
1 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh flat-leaf parsley, minced
1 teaspoon dried dill
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
chips and vegetables for dipping

Peel and mash avocados. Mix avocados with Greek yogurt and lemon juice. Stir in chives, parsley, dill, onion powder, garlic powder and salt. Serve with homemade potato chips, pita chips or fresh vegetables for dipping.

Makes 3 cups.


Homemade Potato Chips

2 pounds potatoes
1/4 cup olive oil
sea salt

Preheat oven to 400° F. Using a mandoline or vegetable peeler, shave potatoes into very thin slices. Lay slices onto parchment-lined baking sheets. Brush lightly with olive oil on both sides and sprinkle lightly with sea salt.

Bake at 400° F for 15 minutes or until potatoes start to turn golden on one side. Flip the slices and continue baking for another 7-10 minutes. Flip again and bake until potatoes are golden brown and crisp, another 5-10 minutes. Cool slightly and serve warm or cool completely and store in airtight container.

Makes 6 cups potato chips.

I liked the chips but the dip was also really good with these babies. I buy the big bag at costco and scarf the whole thing by myself share with my family.


The next was a total spur of the moment one. I really wanted tomato basil soup that wasn't too...basil-y. I just don't enjoy being overwhelmed with weird smelling plants in my food. Go easy on the herbs, I say. So I decided to do it myself! Keep in mind that I had no direction while doing this, so my measurements might be totally a little off.

Tomato Basil Soup

3 roma tomatoes
small bunch of basil
half an onion
tablespoon minced garlic
olive oil
salt & peppa
1/2 cup 2% milk
1 cup water
2 chicken buillion cubes

Preheat oven to 350 degrees. Cut tomatoes and onion in quarters, and roughly chop the basil. Place on a cookie sheet with garlic. Drizzle with olive oil and season with salt & peppa. Mix it all around to get everything coated. Place in oven for 20 minutes, mixing occasionally.

When done roasting, put it all into a blender with the milk. Mix until smooth(there will be a lot of pulp, but we will get to that later). Pour into a pan. Add water and chicken buillion. Bring to a mild boil to re-heat. When you are ready to eat, put it through a strainer. I left a tiny bit of pulp in it, but you can leave in or take out as much as you like!

Makes 2 servings

*recipe taken from Food for My Family