How to make Potato chips in the microwave

Another attempt to get my crunch on, while trying to eat healthy.   This one will take a few more attempts to get the timing right on cooking time.  Mine came out chewy and when I cooked a little longer, they burned. 

3 medium russet potatoes
oil cooking spray
spices to season your chips to taste, I used sea salt

Using a mandoline, slice the potatoes into very thin rounds.
Place the slices in a large bowl.  Cover with cold water, swish and then drain.
Place the slices in a single layer on a towel, and then roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches to keep them from oxidizing and turning brown.
Spray a microwave safe place, lay the slices out in a single layer and spray the potato slices with cooking spray.
Cook for 1 to 2 minutes and remove from microwave.
Be careful, the plate will be hot.
Continue until all slices have been cooked.
Sprinkle with salt or seasoning.

Stay hungry my friend!

Homemade Irish Cream - Vegan

In case you tried our regular Irish cream last week, try this vegan variation.  I was very surprised by this recipe, it held together much better the regular Irish Cream.


2 tablespoons of unsweetened cocoa powder
2 shot glasses of brown sugar
1 tbsp of vanilla bean paste
2 cans of coconut milk
2 cans of soy milk (use the cans form the coconut milk to measure)
6 packets of Splenda
1 can of strong coffee
1/2 to a 1 full can of whiskey (pick your favorite, if you don't have one, go big and try Jameson's)


Combine all ingredients, except the whiskey, in a medium pot. 
Warm for 5 minutes and add whiskey.  Measure to taste.

Let cool and place in a bottle.

Stay thirsty my friend!

Regular Irish Cream

We've already made some vegan Irish Cream, so lets try this for the rest of us.  Ok, so my version is less Irish more whiskey, that and I like Rye whiskey.

 1 cup heavy whipping cream (you can use light cream)
14 ounces sweetened condensed milk
1 2/3 cup whiskey (I used Jim Beam Rye-a bit more sweet)
1 teaspoon instant coffee
2 tablespoons powered cocoa
1 teaspoon vanilla

Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate.
Shake before using.
Will keep for up to 2 months.

Stay thirsty my friend.