Baked Potato Nachos

I should note before I go on, that this is recipe is not just for lazy students – it’s a festive and delicious grownup lunch, too. I just feel like I have to explain where this recipe comes from, and the truth is that it comes from necessity. As every student knows, Sunday is perhaps the furthest thing possible from a day of rest. It’s actually the day you recover from the fact that you put off your homework all week and have to get it all done before class begins tomorrow. And of course when you’re doing all that cramming, you just get hungrier and hungrier and so you’re put in a difficult position: extreme hunger, and no time to cook.

 

 

Baked Potato Nachos quick/easy/addictive lunch or study snack! | The Road Home

 

 

I’ve weighed the benefits of many snacks, but few things cut it just right. Ice cream is cold, creamy and delicious but takes too much self control not eat the whole pint. Seaweed has almost no calories, but there’s only so much seaweed a person can eat. Ramen is quick and filling but… ew. I needed to find something delicious, something quick, something filling and most importantly something that would wake me up. And I found that in the Baked Potato Nacho. It takes no more than 30 seconds to melt Cheddar on a half a spud, top it with Crema Mexicana (I know, classy, right?) and sliced Jalapeños, which are spicy enough to remind you not to fall asleep.* Best of all there is no whole pack to eat, because you’d have to consciously go make another one, and you’d be too smart to go do that! And the sky is the limit in terms of what you can put on them – tomatoes, olives, salsa, tabasco sauce, chipotle mayo or ground beef if you have time on your hands. Next time you’re desperate for a quick lunch check these out – they’re ever so… wait for it… appeeling! (Sorry).

 

*30 seconds if you already have a baked potato. If you don’t, you will have to wait for one.

 

 

How about you – what are (or were) your favorite study snacks? Let me know in the comments below!

Baked Potato Nachos

Ingredients:

  • 1 baked potato*/**
  • 2-3 oz Cheddar cheese, grated or broken into small pieces
  • 2 dollops of crema Mexicana*** or sour cream
  • 8-10 slices hot pickled jalapeños

Directions:

  1. Cut your potato in half, and sprinkle cheddar evenly over the top.
  2. Microwave for about 30 seconds.
  3. Top with crema/sour cream, and evenly distribute the jalapeños
  4. You’re done. If that felt too easy, that’s because it was.

Smashing S’meaches!

There’s something oddly comforting about peaches. Peaches have been a part of my family for years, starting with my father’s allergy to peach fuzz. My mother refused to eat peaches when carrying  me, swearing by the old midwives’ tale that consuming peach fuzz during pregnancy causes fuzzy stomach hair on babies. For summers, my mother stored peaches in a plastic bag in a plastic bag in the crisper, tragically excluded from all the other fruits.

 

S'meaches are a magical combination of a s'more and a peach. Learn how to make them here! | The Road Home

 

Since moving to New York City, peach fuzz has been the least of my problems. Peaches are beginning to end its season, and before it officially puts up its annual “Gone Pitting” sign, they deserve a grand last hurrah. Eating a peach whole sounds terribly drab, so I was excited to learn on Kitchy Kitchen last summer that you can combine peaches and s’mores, the combination dubbed “s’meaches”. S’meaches replace chocolate with caramelized peaches.

 

S'meaches are a magical combination of a s'more and a peach. Learn how to make them here! | The Road Home

 

S’meaches is not only a great way to celebrate the final wave of peaches, but also great for fall housewarming parties and September kids parties. S’meaches also make an ideal midnight snack, so put down that Tupperware of leftovers and make yourself a s’meach!

 

 

S'meaches are a magical combination of a s'more and a peach. Learn how to make them here! | The Road Home

S'meaches are a magical combination of a s'more and a peach. Learn how to make them here! | The Road Home

 

 

Caramelized Peaches

From: Soyeon Kim, based on Kitchy Kitchen

Ingredients:

  • 2 ripe peach (halved or quartered)
  • handful brown sugar
  • pinch cayenne pepper

Directions:

  1. Pit and halve or quarter the peaches. Skin if you desire, but not necessary.
  2. In a small bowl, mix a handful of brown sugar and a pinch of cayenne pepper.
  3. Heat a saute pan on medium stove. Place the peaches, flesh down, on the saute pan. After 2 minutes, sprinkle half the brown sugar-cayenne pepper mix over the peaches and pan. Let the sugar and peaches begin to caramelize for 2 minutes.
  4. Flip the peaches and pour the rest of the sugar mix over the peaches. Let caramelize for 2-4 minutes. Repeatedly pour the caramel over the peaches. Flip once or twice if desired.
  5. Turn the heat off and allow the peaches to sit in the caramel.

S’meaches (4 servings)

Ingredients:

  • Caramelized Peaches (recipe above)
  • 4 large marshmallows
  • 4 large graham crackers
  • 4 bamboo sticks

Directions:

  1. Break the graham cracker into two.
  2. Skewer one marshmallow to a bamboo stick and roast the marshmallows over a fire. (If you do not have a fireplace or a barbecue, you can roast marshmallows over a lit, uncovered gas stove on medium heat with the fan on. If you fear marshmallow combustion or gas poisoning, you can roast it over a candle.) 
  3. On one half of the graham cracker, place the roasted marshmallow.
  4. On the other half of the graham cracker, place one half of a peach (or two quarters).
  5. Squish the marshmallow-graham cracker half onto the peach-graham cracker half.
  6. Voila! Enjoy!

The 30 Second Side Dish

*Disclaimer: there is no such thing as a 30 second side dish, but this does come as close as you can possibly get.

 

As any friend, acquaintance or probably even stranger could tell you, I have a slight tendency to overprogram. I can’t stand the idea of letting a single moment of any day go by without it being used in the most efficient way (and yes, that includes efficiently watching How I Met Your Mother). This should be a relief for you, because if I’m making anything on a weeknight, you better believe you have time to make it too. But it did lead to a slight panic moment this past Thursday when I left babysitting, had to be at a Rosh Hashanah potluck more or less immediately, and it was too late to make even the simple string beans with crispy shallots I had intended to bring. With no idea what I was wearing, let along making, I called my mom in a tizzy from the supermarket.

 

Cauliflower

 

Granted, I could have probably been late to the party and the hidden truth here was that I really hate chopping shallots, but thank goodness I’m a lazy bum! Because rumor has it involved side dishes among friends are a waste of everybody’s time. My mom let me in on the best secret I’ve heard in a long time – if you set an oven to 350°F, and chop up some broccoli and cauliflower, all you have to do is toss it with a little canola oil, a lot of salt, and whatever herb or spice you like, bake it for 45 minutes and call it a recipe. And you can brag about it too because it’s freaking awesome! I claim no credit for this one, but I thought  you should be in the know. I’m planning to make this on a weekly basis probably for the rest of my life, and it’s vegan and gluten free and kosher and EVERYTHING so you should bring it to every party. Try this – you won’t be disappointed.

 

How about you? If you had to be at dinner in, say, 1/2 an hour what would you bring? Bonus points for shorter prep time!

 

And Update – Apparently this isn’t a secret at all, because the 13-year-old I babysit made this for me last night. Granted, Zoe is kind of a superstar of everything, but even so, I guess the cat has been out of the bag for a while.

Ice Cream is the Best Medicine

Francesca and I have been reading Lemony Snicket’s Series of Unfortunate Events this summer, and we are trying to finish up The Miserable Mill before I go back to school next week. If you are unfamiliar with this series, it is a wonderful set of children’s books in which nothing good happens to anybody ever. But in this installment we have been learning, of all things, about optimism because there is a character named Phil and he is an optimist. It’s a timely lesson because Francesca and are both recovering from surgery and if your house is going to be an infirmary anyway, it’s best to look at it with the most positive attitude possible. So instead of focusing on what we’ve lost (our adenoids and wisdom teeth) Francesca and I are going to focus on what we’ve gained – the right to do nothing for a few days but watch The Flintstones and eat ice cream.

 

Trifecta Shakes – A perfect combination of coffee, vanilla and dulce de leche | The Road Home

 

Over the past two years of college I’ve been lucky enough to live with people who care a lot about Haagen Dazs, and would stuff the freezer with quarts of it whenever it went on sale every few weeks. Luckiest of all, these people introduced me to the Haagen Dazs trifecta of perfection – Coffee, Vanilla and Dulce de Leche – that Francesca and I are using to celebrate our recovery period. Usually we make these into sundaes, but since I can’t really open my mouth wide enough for a spoon, we’re going to go with milkshakes. We hope you enjoy our Trifecta Shakes no matter how you’re feeling. And we want to know – when you’re sick, what food cure works best for you? Comment below to let us know!

 

 

Trifecta Shakes

Ingredients:

  • 1/2 cup Haagen-Dazs vanilla ice cream
  • 1/2 cup Haagen-Dazs coffee ice cream
  • 1/2 cup Haagen-Dazs dulce de leche ice cream
  • 3/4 cup whole milk

Directions:

  1. Blend everything in a blender on high
  2. Drink