adding ginger to your sass

GingerSass - adding ginger to your sass


I’m a Jersey girl, through and through. While I initially refused to consider attending Rutgers when I was in high school, I ultimately completed both my undergrad and graduate degrees there. With the New Brunswick Campus came some of the most memorable meals a Rutgers grad could ever experience: fat sandwiches at the Scott Hall bus stop at 1:30am (RIP to both the Grease Trucks and the Scott Hall bus stop!), fishbowls, and, of course, potachos at Stuff Yer Face.

A few weeks ago, I was craving potachos. Yet, despite living only half an hour or so away from New Brunswick, the idea of going out on a Saturday night, finding parking, and dealing with the college crowd (some of which are now my former students–yikes!) really didn’t appeal to me.

So, I Googled “potacho recipe.”

I couldn’t find the right recipe so I made up my own, borrowing bits and pieces from Busy-at-Home and and tweaking them where I saw fit.

A few of my friends asked for the recipe so here it is. Enjoy! 🙂


What you need:

6 russet potatoes, sliced thin (you can use more if you’d like)

a large bowl of salt water (sea salt really adds to it!)

olive oil

8 oz of shredded cheddar cheese

2-3 chopped scallions (or 3 teaspoons of freeze dried chives)

1 small can of sliced black olives

some diced tomato (1 small tomato should be enough)

4-6 slices of cooked bacon, crumbled up

1/4-1/2 cup of sour cream, depending on your taste

ketchup, depending on your taste

salt & pepper for seasoning

You can also add onions, tomatoes, peppers, BBQ sauce, pulled pork, buffalo chicken, etc. The possibilities are endless!


  1. After you have sliced the potatoes, put them in a large bowl of salt water to soak for at least 30 minutes. (The longer you soak them, the longer they absorb the salt taste and the crispier they get when you cook them. How much salt you put into the water is up to you.)
  2. Preheat the oven to 425 degrees.
  3. Drain the slices and pat them dry.
  4. Toss the slices in olive oil. Then salt and pepper them to taste. (Don’t forget they’ve already been soaking in salt water!)
  5. Spread the slices evenly on a large baking sheet.
  6. Bake them for 10 minutes. Then flip them and bake another 10 minutes.
  7. Take them out of the oven. Top them with the cheese, scallions/ dried chives, tomatoes, black olives, and bacon. I find it turns out really well when you put about 2/3 of the cheese on the first layer, then put the rest of the cheese on top of everything else.
  8. Squeeze ketchup on top of all this. (Drizzling is better than glops of ketchup!)
  9. Put this back in the oven for another 10 minutes or so.
  10. Put the sour cream on top and serve.

This should be enough for 4-6 people if you are eating other things, but if you’re doing this in true Rutgers fashion, this will serve 2. 🙂

Here are some pics from a few weeks ago when I first made this. I’m making these again tonight so I’ll update with better pictures. (I didn’t have all the ingredients when I was craving them a few weeks back!)

If you make these, let me know how they turn out, and if you tweaked them at all!! 🙂


Weekend creations

For as long as I can remember, I haven’t enjoyed breakfast. I’m not a breakfast person. When I got to college and discovered breakfast buffets every morning, I realized that I do enjoy breakfast foods, just not the time it takes to make them.

Fast forward a few years, and I’m eating breakfast at 5am every morning, if not earlier. By eating breakfast, I mean drinking coffee and grabbing something to eat in the car.

On weekends, I like to try to cook breakfast. I’ve been told I cook a mean omelet, but I’m also incredibly lazy. Thus, scrambled egg creations were born.

I think I blame the chef genes I inherited from my dad for this one. I like to mix random leftovers and different flavors with eggs to see what sort of creations I can come up with. Some have been good, some have sucked.

Today was a first.

I mixed together broccoli, mozzarella, leftover BBQ chicken, and eggs before realizing HOLY CRUD I’M COOKING A MOM AND HER FETUS FOR BREAKFAST.


I stared at my plate, questioning the morality of what I had done, and why you don’t ever see chicken omelets when you go out for breakfast, when I took a bite.

This was my best creation yet.

I don’t know how to feel, except full. I don’t know if I’ll cook this creation again, as it has led to way too many moral dilemmas and me potentially needing chicken therapy, BUT IT TASTED SO GOOD.

What cooking dilemmas have you faced??

Ermahgerd it’s snowing, RUN FOR THE HILLS!

One of my friends from out West posted this meme on Facebook Friday, and it pretty much sums up EVERYBODY IN NEW JERSEY.

This was also their reaction BEFORE the storm hit.

I forgot a snowstorm was coming, and I made the mistake of going to the grocery store Friday morning so that I could buy the ingredients to make soup in my crockpot this weekend.

Well, shit.

You would’ve thought the forecasters were saying another Sandy was happening.

I cooked some loaded baked potato soup in my crock pot that evening. As I watched the news, one of the newscasters called people’s reactions to “Nemo” in the tri-state (NY/NJ/CT) area a “Post Traumatic Sandy Disorder,” which actually fascinated me a lot.

This kind of made sense, and I realized MY “Post Traumatic Sandy Disorder” reaction was to cook… as evidenced by all the cooking I’ve done this weekend:

1. Loaded Baked Potato Soup on the afternoon of the storm

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(Recipe courtesy of CDKitchen, although I didn’t mash the potatoes like the recipe said to.)

2. Veggie Something for dinner on the night of the storm…. with a Pilsbury croissant

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Take veggies of choice. Put in greased skillet. Drizzle in olive oil. Add 1/4 cup of margarine. Salt and pepper on. Add about a tablespoon of parsley. Sprinkle a handful of pinenuts to mixture. Add about 1/4 of a cup of Romano cheese. Mix and sauté. Add more olive oil and cheese to your liking. Nom nom nom.

Oh, and follow the directions on the container for the Pilsbury croissant. 😉

3. Strawberry Vanilla Pancakes the morning after Nemo

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(This totally looks like an old man to me… but others have said it looks like a bunny/ puppy/ a blob. What do you see?)

Take 1 cup of pancake mix. Add about 6-8 diced strawberries. Add 2/3 a cup of water. Mix in 1 tablespoon of vanilla extract.

4. Chocolate Chip Strawberry cookies

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Follow your favorite chocolate chip cookie recipe. Add strawberries. I think I might add vanilla extract next time.

Yea. Cooking is definitely my storm coping mechanism now… and I’m perfectly okay with that.


By the way…

who the hell names a storm Nemo?

Oh, and for those who asked… I don’t actually know how much snow we got. I think there was about 8″? I never played in it (le sigh) and by the time I de-iced by car during a fire alarm in the middle of the night last night (grumble grumble) a lot of it had melted in the sun.

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I miss being a kid and going sledding.

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The view from my apartment of Nemo Friday night, and then on Saturday morning…