HOMEMADE BABY FORMULA

I didn't even know it was a thing, but below are a bunch of links to make your own formula for the tiny human in your life:

from the Weston A. Price Foundation 

from Everyday Cheapskate

homemade emergency baby formula

from Real Green Mom

CACIO E PEPE FRIED OLIVES

PEOPLE

 

Step Up Your New Year's Eve Appetizers with These Cacio e Pepe Fried Olives

By Sabrina Weiss  Published on December 29, 2025 04:00PM EST

 

Chelsea Fagan’s “salty, briny, rich and crunchy” recipe will be the star of your grazing board.

 

“The olives require just enough effort to feel fancy without taking long to make, are rich without being heavy or greasy and are extremely easy to eat with one hand,” says the author of the Having People Over entertaining guide.

 

Fagan’s fancy snack comes from nights out in New York City, she explains: “I’ve had fried olives at a few bars here in New York, and always felt like they had some magical alchemy I could never reproduce at home, until I realized that they are extremely easy to make!"

 

When it comes to choosing the perfect pairings for a New Year's Eve spread, she suggests, “a few more sweet things than usual on the board would balance these out perfectly.”

 

Chelsea Fagan’s Cacio e Pepe Fried Olives

 

Canola or peanut oil, for frying

16 oz. pitted Castelvetrano olives, drained (about 3 cups)

2 cups all-purpose flour

3 large eggs, beaten

2 cups (about 6 oz.) panko breadcrumbs

2 oz. Pecorino Romano cheese, finely grated, plus more for serving (about 1¼ cups)

2 tsp. freshly cracked black pepper, plus more for serving

 

1. Pour oil to a depth of 1 inch into a heavy-bottomed large pot; heat over medium high to roughly 350°, about 6 minutes. Line a plate with paper towels; set aside. Pat olives dry.

 

2. Set up a dredging station using 3 shallow bowls: 1 with flour, 1 with eggs and 1 with panko. Working in small batches, toss some olives in flour until lightly coated; shake off any excess flour, especially inside of olives. Transfer floured olives to beaten eggs, and toss until coated. Transfer olives to panko, and toss to coat. Transfer breaded olives to a parchment-paper-lined large rimmed baking sheet. Repeat process with remaining olives.

 

3. Working in batches, add breaded olives to hot oil in pot; cook until golden brown on all sides, 2 to 3 minutes, stirring occasionally. Transfer olives to paper-towel-lined plate, and let drain.

 

4. While still hot, toss olives in a bowl with cheese and pepper until lightly seasoned. Transfer to a dish, and top with additional cheese and pepper. Serve on a board with your favorite meats, cheeses, nuts and fruit.

 

Makes: 16

 

Active time: 35 minutes

 

Total time: 35 minutes

FOOD NOTES: THREE DESSERTS

Saturday night I had chocolate peanut caramel ice cream.

For a dessert that's quick and absolutely delicious, combine both Chapman's Premium chocolate and vanilla ice cream in a bowl and drizzle a bit of Mudslide over top.

Was given most of a package of sour patch kids cupcakes. I liked them well enough and can see them being one of those guilty pleasure things. 

HOMEMADE POTATO CHIPS

Served From Scratch

 

Homemade Potato Chips

By Tracy

May 6, 2021

 

Making your own Homemade Potato Chips from scratch is easier than you think and so rewarding. It may take a little bit of time, but once you know how to make your own potato chips, you’ll know it’s worth the extra work!

 

Crispy. Salty. Heaven. Is there anything better than the crunch of freshly fried Homemade Potato Chips?? I’ll easily say “no thank you,” to ice cream, chocolate, or any other sweet. But offer me a potato chip? Yes, please; always yes. And then if you walk away and leave me with that bag/bowl… Well, be warned when you return there may not be any chips left.

 

I’ll be honest, making your own potato chips from scratch does take a lot longer than opening a bag. However, I will also be honest in saying that it’s 100% worth the time and that homemade potato chips are the absolute best chips!

 

Ingredients Needed

potatoes, vegetable oil, and salt on counter.

 

Best Potatoes for Chips

The best potatoes to use for homemade chips are Russets or another starchy potato-like Idahos or Sweet Potatoes. These potatoes are high in starch and low in moisture. Plus, they crisp up and change color when fried to that nice brown color that you want in a crispy potato chip!

 

Potatoes that don’t work right for homemade chips are waxy potatoes like Red Bliss or Fingerlings. They’re lower in starch and higher in moisture and they hold their shape when cooked, which is why they’re perfect for , but not necessarily what you want in your potato chips.

 

Step-by-Step Instructions

Step 1: Get a mandoline and then slice your potatoes super thin!

 

Ok seriously, one of my favorite kitchen tools is a mandoline. They’re really not terribly expensive, you can get one for $40 here and trust me, you won’t regret it. Not only can you make zoodles, but then you can also crinkle cut for bread and butter pickles!

 

For these homemade chips, I prefer them as thin as possible – the very first notch on the setting which is about 1/16 of an inch thick, but you could also go as thick as 1/8 of an inch, too. Both sizes make deliciously crispy chips!

 

Step 2: Soak the potatoes in an ice bath.

 

This is a very important step to ensure that you have the crispiest potato chips! By soaking the potato slices in ice-cold water, not only does it pull out the excess starches but it also helps the cells seal up which results in a crispier chip. This will also aid in preventing the potatoes from sticking together so that when you fry them, you will get individual homemade chips and not chip lumps.

 

Step 3: Also key to ultimate Homemade Potato Chip crispiness – drain the potatoes and pat dry.

 

By removing all of the moisture from the potatoes, this is what will truly ensure that your chips’ll be super crispy! To do this:

 

Line a large casserole dish with a terry cloth kitchen towel

Add a layer of potatoes.

Use a paper towel to pat the potatoes dry.

Add those potatoes to a bowl and repeat with the rest of the potatoes.

 

Step 4: Fry in hot oil.

 

Be sure to get your oil to about 350-365 degrees (we love our instant-read thermometer for this), and then add a batch of potato slices to the pan to cook, stirring them frequently.

 

Use a slotted spoon to move those chips around and then remove them from the pan and drain on a paper towel-lined plate to drain the excess oil.

 

No instant-read thermometer? No problem! A great way to test to see when your oil is at temp that I learned from  is that you can drop a little cube of bread into the oil and then set a timer to see how long it takes to turn golden brown. If it takes 50 – 60 seconds, then your oil is at the right temp, 350 – 365 degrees! If it takes longer than 60, then your oil still needs to heat up a little, and if it takes only 40–50 seconds, then the oil is 365 to 380 degrees.

 

Love “Folded Chips”?

Me too! There’s something about that fold in a crispy chip – it’s double the crisp in one bite; they’re usually the ones I pick first from a plate!

 

One of the best things about making your own chips, want more folded chips? No problem! You can MAKE THEM!

 

When you make your own Homemade Potato Chips, while they fry, you can use your slotted spoon to fold over some of the chips and hold them for a few seconds to create more of those coveted folded chips!

 

Step 5: No matter what you do with them, (fold or leave flat), after a few minutes and they begin to brown, remove them from the hot oil and let drain on a paper towel-lined plate, in a single layer, and then sprinkle with salt.

 

Single Layer: This is SO important to keep the crispiness of the homemade chips. You need to keep them in a single layer in order to maintain the crispiness. If you pile them on top of one another, you will create soggy chips. And soggy chips = non-crunchy chips which = sad chips.

 

Can’t you almost hear that salty crisp from these? Trust me, it’s there!

 

And those folded ones? Definitely my favorite!

 

FAQs

Can I bake them instead?

The short answer is yes. However, they wont get the same crispiness as a nice fry will give them, plus you won’t get the folded chips. You still need to use oil, but it is less. If baking instead, see recipe notes.

 

Do I have to soak them?

Yes, this is key to preventing them from burning because it’s what removes the surface starch which will cause the potatoes to brown (and burn) more quickly. It also helps make a crispier chip!

 

Why are my chips soggy?

Could be a couple of things. #1. They weren’t dried well after the soak in water. #2. After frying, they weren’t cooled in a single layer. If they’re piled all on top of one another on a cooling rack or plate, they will become soggy. #3. They didn’t completely cool before they were stored.

 

Can I season them with more than just salt?

Of course! Just do so right after they’ve come out of the oil for maximum flavor. We also like to use garlic powder, onion powder, celery salt, or black pepper.

 

Homemade Potato Chips - Served From Scratch

EMERIL LAGASSE'S SLOW-COOKER MINI BEEF PO'-BOYS

PEOPLE

 

Emeril Lagasse's Super Bowl Slow-Cooker Mini Beef Po'Boys Bring a 'Taste of New Orleans into Your Living Room'

"The rolls are the perfect vehicle for meltingly tender, rich and garlicky roast beef," says the celebrity chef

By Sabrina Weiss  Published on February 5, 2025 05:20PM EST

 

Your Super Bowl party main dish is handled thanks to Emeril Lagasse.

 

"These mini po'boys will be like bringing a taste of New Orleans into your living room!" says the celebrity chef of NOLA, which is hosting the big game on Feb. 9. "The rolls are the perfect vehicle for meltingly tender, rich and garlicky roast beef."

 

The easy recipe is great for Super Bowl — which will see the Kansas City Chiefs face the Philadelphia Eagles — "because the roast can be cooked up several days in advance and warmed on game day," says Lagasse, who recently opened 34 Restaurant & Bar, a new Portuguese hot spot in New Orleans, with his son, E.J.

 

"You can keep the meat warm in your slow cooker, allowing guests to assemble their sandwiches whenever they like, leaving you free to enjoy the game," he adds.

 

Just make sure guests know they need to spoon some of the drippings onto the bread "for the ultimate napkin-necessitating experience."

 

"When selecting a chuck roast, look for one that is well-marbled but not overly fatty. The marbling ensures a tender texture," says Lagasse. "Also, if you’re short on time while slow-cooking the roast, you can pull it into smaller sections as it cooks. This will help cut down on the overall cook time."

 

Emeril Lagasse’s Slow-Cooker Mini Beef Po'Boys

 

1 (4 lb.) boneless beef chuck roast, trimmed

 

8 to 10 medium garlic cloves, peeled

 

1 (1 oz.) envelope au jus gravy mix

 

1 (1 oz.) envelope ranch seasoning mix

 

8 jarred pepperoncini salad peppers (from 1 [16 oz.] jar), stems removed and sliced, plus 2 Tbsp. liquid from jar

 

4 Tbsp. unsalted butter, cut into pieces

 

12 mini po’boy rolls or mini hoagie rolls, split lengthwise and warmed

 

6- to 8-oz. pepper jack cheese slices or other mild melting cheese (such as provolone or Swiss cheese)

 

Mayonnaise, shredded iceberg lettuce and thinly sliced tomatoes (optional)

 

1. Cut deep slits all over roast for garlic cloves using the tip of a paring knife; insert cloves deep into roast. (If cloves are very large, cut them in half lengthwise.)

 

2. Place roast in a 6-quart slow cooker; sprinkle with au jus gravy mix and ranch seasoning. Add pepperoncini peppers and liquid from jar; scatter butter pieces over top of roast. Cover and cook on low until roast is falling-apart tender, about 8 hours. (Cooking time will vary slightly depending on how thick your roast is and how much fat/marbling it has. Leaner roasts tend to take longer to cook.)

 

3. Using two forks, pull roast into shreds, and, if necessary, discard any large chunks of fat. Keep meat in slow cooker on warm setting until ready to serve. (Meat will soak up some juices as it stands in warm gravy.)

 

4. Allow guests to make their own sandwiches by spooning meat and drippings onto rolls and topping them with a cheese slice. Serve with mayonnaise, lettuce and tomatoes, if desired.

 

Makes: 12

Active: 15 minutes

Total: 8 hours, 15 minutes

FOOD NOTES: A MEAL, A DESSERT AND A SNACK

Munchos are just so good.

Had gravy with the lamb I had for dinner tonight. It was good, but I think I'll continue to eat lamb the usual way.

For a great dessert, mix butterscotch pudding in a bowl with some Cool Whip and garnish with a couple maraschino cherries. 

TATER TOT BAKE

3/4 to 1 pound ground beef

1 small onion, chopped

Salt and pepper to taste

1 package (16 ounces) frozen tater tot potatoes

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

2/3 cup milk or water

1 cup shredded Cheddar cheese

 

Method

 

In a skillet, cook beef and onion until beef is browned and onion is tender; drain. Season with salt and pepper. Transfer to a greased 1 1/2 to 2 quart baking dish. Top with potatoes. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes.

Makes 2 to 3 servings.

TAMALES AT CHRISTMAS ARE A CHERISHED FOOD AMONG MEXICAN-AMERICANS

Fox News

 

Tamales at Christmas are 'cherished' food among Mexican Americans, symbolize 'warmth and generosity'

Chef shares mother-in-law's tamale casserole recipe with Fox News Digital

By Christine Rousselle Fox News

Published December 23, 2024 5:00am EST

 

During the Christmas season, many Mexican American families enjoy one particular dish: tamales.

 

But how did this come to be? Why is this food, readily available all year, set aside for Christmas?

 

The answer, multiple chefs told Fox News Digital, is somewhat complex.

 

"Tamales have been a cherished part of Christmas celebrations for generations because they represent so much more than just a meal – they're about family, tradition and community," chef Richard Sandoval told Fox News Digital.

 

Born and raised in Mexico City, Sandoval owns Denver-based Richard Sandoval Hospitality, which operates more than 60 restaurants around the world.

 

Tamales, he said, are "labor-intensive" and are "often bringing families together in what's known as a 'tamalada,' where multiple generations gather to prepare and assemble them by hand."

 

This, Sandoval said, "is a beautiful way to honor heritage, share stories and create memories during the holiday season."

 

"The tamale itself, wrapped like a little gift in its corn husk, symbolizes the warmth and generosity of this festive time of year," he said.

 

Tamales, said chef Pati Jinich of Washington, D.C., are both "everyday food" and "celebratory food."

 

Jinich is a chef, cookbook author and the host of "Pati's Mexican Table" and "La Frontera" on PBS.

 

"This is especially true during the holidays because we consider them to be delicious edible gifts," she said.

 

One way to take some of the work out of making tamales, without sacrificing flavor, is to make them into a casserole, she said.

 

"It is a tradition that my mother-in-law has passed down to me, since she has done this every single December. We have gone down to Valle de Bravo, Mexico, with them," she told Fox News Digital.

 

This casserole, which features "layers of seasoned masa, a delicious filling, cream and cheese," can be prepped in advance and baked just before eating, she said.

 

"It is also fantastic to bring along for a potluck," Jinich said.

 

While she prefers chicken in salsa verde for this dish, "you can do any other tamal filling you like."

 

Here's her recipe.

 

Chicken in Salsa Verde Tamales Casserole from Pati Jinich

 

Ingredients

 

Vegetable oil (to grease the baking dish)

 

1 batch corn dough or masa

 

1 batch salsa verde

 

2 cups shredded cooked chicken

 

1½ cups Mexican crema or Latin-style cream, crème fraiche or sour cream

 

2½ cups (about 10 oz.) grated Oaxaca cheese mozzarella or Monterey Jack

 

Directions

 

1. Preheat oven to 400 degrees Fahrenheit.

 

2. Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish.

 

3. Set aside ¾ cup of salsa verde and combine the rest with the shredded chicken.

 

4. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer.

 

5. Cover with aluminum foil and place in the oven for an hour.

 

6. Remove from the oven. Carefully remove the aluminum foil and spread on the remaining ¾ cup of salsa verde. Top with the cream and cheese.

 

7. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

 

This recipe is owned by chef Pati Jinich and was shared with Fox News Digital.