My Favorite Finger Foods Ever

The holiday season is a time for parties and social gatherings, which also means it's a time for eating with your hands. Finger foods are handy for sharing, as well as cutting down on dishes to wash. You will save time also to prepare and the expenses as well. As what they say you will celebrate the season with a lot of foods with less expenses but still grandeur or we call it in Tagalog "Vongga!"... Am I right?

Will I'm gonna share to you my favorite finger foods which we usually prepare during any occasions in our house especially if we have a low budget. 

French Fries

Since my younger days, I love to eat this one even on ordinary days. They're almost everywhere and go with virtually anything. The best french fries are thin, crispy, and yes, salty (kind of like the ones from McDonald's). Add some chili and some cheese and you've got yourself a meal. And its super-duper yummy! Burpppp!

But behind its yummy and crispy looks do you what we get from them? Hmmm... Have you ever think of that? Nah! Maybe YES. Maybe NO!

Potatos are rich in carbohydrates. We need carbohydrates to be burn as energy. Will it's good. But too much of it is BAD! So we need to watch our intake enable for us to be fit.

I'm gonna come right out and say something that I'm sure you won't all openly agree with: McDonald's french fries are great. At their best, they are everything a french fry should be: salty, crisp, light, and not greasy. Granted, you get the occasional odd franchise that lets'em sit under the heat lamp for a couple hours too long, but on the whole, I find it remarkable that the bigwigs have discovered a way to create a frozen fry that even a one armed eyeless chimp has trouble screwing up. 

To be absolutely honest, I've never been able to make fries as good as theirs (shhhhh!)

Sure, my thick-cut pub-style fries are super-potatoey and fantastic, and when I'm in the mood for them, my seasoned steak fries can't be beat, but for thin, super-crisp fries (I'm talking the kind that only appear in fast food restaurants and French bistros under the name frites)? I'm always better off running down to the take-out window than bothering to fry them myself at home.

I've been literally giddy with the quality of the fries that have been coming out of our kitchen for the last two days. My landlady won't hear the end of it. I've cooked over 10 batches of fries in the last three days, and I'm happy to report that I've finally found a way to consistently reach crisp, golden Nirvana.

How to make this yummy and crispy french fries? Here's how.

Ingredients

• 2 1/2 pounds russet potatoes, peeled
• 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup water, or as needed
• 1 cup vegetable oil for frying

Directions

1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

There you got a yummy and crispy french fries.... But wait! I had another one which we usually eat at the office. TACOS........ yum! yum!


Taco


Actually you can do this at home using a ready made potato chips or Tortilla snacks which you can buy it at the grocery. My friend also uses Nova whole grain snack and the taste is good... Taste like the taco at Taco Bell. Mmmm.......


Here's how to make the yummiest taco in town.

Instructions

Things You'll Need

• Small corn or flour tortillas
• Vegetable oil
• Frying pot or pan
• Two forks (wooden handle preferred)
• Paper towels

1. • 1
     Add vegetable oil to a pot or frying pan until there is 3/4 to 1 inch of oil. Heat the oil up to about 250 degrees F.
   • 2
     Place one tortilla into the oil, making sure it is completely submerged momentarily. The tortilla will float to the top of the oil once it begins frying.
   • 3
     Use a fork to hold the bottom half of the shell down in the oil and use another fork to fold the tortilla in half. Hold the top half away from the bottom half and allow the shape to set as it cooks.
   • 4
     Turn the shell over in the oil after about 30 to 60 seconds. The half of the shell that was out of the oil is now submerged and the part that was in the oil is now out of it. Continue to use the forks to hold the shape of the shell as well as to hold the bottom half under the oil.
   • 5
     Test if the shell is done after another 30 to 60 seconds has passed. If it has not hardened yet, continue to hold each half of the shell under the oil for as long as it takes to become crispy. Make sure to turn the shell so that each half gets equal time in the oil. (Or else one half will be crispy and the other soggy!)
   • 6
     Remove the shell from the oil and place it onto a plate or pan covered in paper towels. This will drain the shell of excess oil and allow it to set to its final crispiness.
   • 7
     Repeat these steps for as many shells as you wish to make.

     Now to make the seasoning?

     Ingredients

     • 1 tablespoon chili powder
     • 1/4 teaspoon garlic powder
     • 1/4 teaspoon onion powder
     • 1/4 teaspoon crushed red pepper flakes
     • 1/4 teaspoon dried oregano
     • 1/2 teaspoon paprika
     • 1 1/2 teaspoons ground cumin
     • 1 teaspoon sea salt
     • 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Nutritional Information 

Amount Per Serving  Calories: 5 | Total Fat: 0.2g | Cholesterol: 0mg

Enjoy Eating mi amigos. But remember too much is BAD....