Sunday, September 25, 2011

Twice Baked Potatoes

Now that it’s football season, I’ve been playing with game-time food.  One of the “fan favorites” is my twice baked potatoes.  Potato skins is another favorite, but a bit less filling than the full-on twice baked potatoes.

Ingredients:

  • 4 medium baking potatoes
  • 1/2 cup sour cream
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon chicken bullion
  • milk
  • table salt
  • cooked chopped bacon (topping)
  • shredded cheddar cheese (topping)
  • sea salt (topping)

Scrub potatoes clean and pat dry.  Prick potatoes with a fork and bake at 425 degree oven for about 50 minutes or until tender.

Slice the potatoes in half (lengthwise).  Scoop the pulp out of each potato and add to separate bowl.

Mash the pulp with a potato masher or mixer. Add sour cream, garlic salt, pepper, bullion, and beat until smooth.  Add milk if necessary until desired consistency.  Season to taste with (table) salt. 

Spoon mashed potato mixture back into the potato half shells, and top to liking with bacon, cheese, and (sea) salt. 

Bake, uncovered, in a 425 degree oven for 20 minutes or until lightly browned.

Then eat and enjoy a great twist on a great classic!

Monday, September 19, 2011

Lemon Chicken and Veggies

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Easy lemon chicken!  I seasoned the pounded chicken breast first with salt and pepper, then dredged it in flour with lemon pepper chicken seasoning.  Next I sautéed the breasts in a hot pan with butter and oil until lightly browned.  Finally, I added the juice of 1 lemon and chicken broth the the sauté pan and cooked the chicken until done through.

For side items I had mushrooms cooked with herbs, herb mashed potatoes and acorn squash with butter and brown sugar.  It was the perfect homey Fall dinner.

Sunday, September 18, 2011

Grilled Cornbread

A random little dinner plate below, but I have to highlight one thing – grilled cornbread!  It’s so good! 

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Have you ever made cornbread, but leftovers on day 2 or 3 just aren’t as good?  Here’s your savior.

I made my cornbread in an iron skillet (from the stovetop to the stove), so step 1 for my grilled cornbread was to re-heat it slightly in the oven.  Step 2 was to slice generously cover both sides with butter.  Step 3 was to “grill” like you would a grilled cheese on a stovetop skillet.  Let brown, flip, and it’s ready to eat. 

Moist, melt in your mouth, crispy and smooth cornbread… where have you been all my life?