Potato Skins

I love appetizers so much that sometimes my husband and I will make a meal out of them! Potato skins are one of my go-to dishes~ they are simple and delicious and, if you make them at home instead of eating them in a restaurant or buying them frozen, you are actually eating much less saturated fat! This is a super simple recipe that is great for game day, a lazy Sunday or casual entertaining. The skins are cripsy and delicious, filled with gooey cheese and smokey bacon. Enjoy!
Serves: 4-6

Ingredients:
5 small Idaho potatoes, scrubbed
4 strips of cooked bacon, crumbled
1 cup of shredded colby-jack cheese
Kosher salt/black pepper
1/2 cup sour cream
2 green onions, chopped

Assembly:
Bake potatoes in a 400 degree oven for about 40 minutes (or until fork tender). Remove and allow to cool. Slice potatoes lengthwise and remove about half of the insides (great for mashed potatoes later!). Place the halves on a baking sheet with the insides facing upward, sprinkle with salt and pepper and bake for about 10 minutes. Remove potatoes from the oven, sprinkle with cheese and crumbled bacon, then return them to the oven for about 5-8 minutes (or until cheese is melted and bubbly). While potatoes are cooling, place sour cream in a bowl and add chopped green onions (I like to mix the onions right in, depending on how much my guests enjoy them). Arrange the potatoes around the sour cream bowl and serve immediately.

Loaded Twice Baked Potatoes

This is hands-down my favorite potato recipe. These potatoes are a great compliment to steaks (as you can see in the background), chicken or chops. They are hearty and delicious, bursting with bold flavors. The bacon and paprika lend a fabulous smokiness, while the cheese is gooey and just a little salty. The green onions on top give these potatoes a nice bite that is a perfect compliment to the richness of the filling. You will LOVE these!

serves 2

Ingredients:
2 large Idaho potatoes
1/4 cup shredded cheddar cheese
2 strips of cooked bacon, chopped
1 green onion, diced
1/8 cup warmed heavy cream
3 tbsp. butter, melted
salt, black pepper
1 tsp. paprika


Assembly:
Poke holes in the potatoes then bake them for about 45 minutes at 400 degrees. Allow them to cool for 25 minutes before slicing the top off each potato (don't cut them in half, just slice off the top). Scoop the insides into bowl and mix them with the bacon, cream, butter, salt and pepper. Stuff the mixture back into the potatoes and sprinkle with paprika. Bake at 375 for 10-12 minutes or until tops are golden and crispy. Using the back of a fork, press down on the tops of the potatoes to form a well in each. Sprinkle with green onions and serve.

Basic Macaroni and Cheese

As I mentioned in my Technique Tuesday post on December 8, I absolutely love homemade macaroni and cheese. No bright orange boxed stuff in my house! Below is the recipe that accompanies the technique post. It is a great base for all different types of macaroni and cheese. dishes. You can change it up by adding peas or asparagus for something a little different. Try experimenting with different cheese or adding some bacon or lobster for an extra decadent dish.
For a classic flavor combination, try grating some nutmeg into your sauce before you add the cheese. The possibilities are endless~ enjoy!Ingredients:
2 cups cooked pasta (ditalini or macaroni noodles work best)
1 tbsp. butter
1 tbsp. all purpose flour
salt and black pepper
1 tbsp. dijon mustard
1 cup heavy cream
1/4-1/3 cups shredded cheese (cheddar is a great choice)

Assembly:
Melt butter and stir in flour for one minute on medium heat. Add heavy cream and dijon mustard then whisk them until smooth. Bring to a boil then reduce heat to low. Add salt and pepper, then cheese. Stir to combine. Add cooked pasta and simmer for 5 or so minutes.

Technique Tuesday: Macaroni and Cheese

Perfect macaroni and cheese is one of those delicious, soul-warming dishes that just makes you happy all over. I make it often with barbecue or with burgers and switch around the cheeses to get some variety. I typically don't bake my macaroni and cheese (mostly because it's just a timesaver), but that is always a delicious option (and you can't beat the awesome crust on top). Just a few simple tips will help you make amazing, creamy mac and cheese in no time at all.
1. Make a roux
Cook equal parts flour and butter (I usually do 1 tbsp. butter to 1 tbsp. flour), stirring frequently before adding any liquids (about 1 minute). This will thicken your sauce without it tasting like raw flour.

2. Don't use low-fat or skim milk
I typically use heavy cream and a few splashes of 1 or 2% (if my sauce gets too thick). You'll have a runny, icky sauce if you forgo the fat.

3. Choose your cheese wisely
Some cheeses don't melt well. Make sure that you're choosing a cheese that melts smoothly. Some great choices are gruyere, swiss, cheddar or jack. Mix and match your cheeses for a really great macaroni and cheese. You can even try a more adventurous blend by adding a small amount of bleu or roquefort.

4. Season your sauce
You still need salt and pepper to balance your flavors. Make sure you are aware of the salt content of your cheese when salting your sauce. The saltier the cheese, the less salt you'll need.

5. Make it grown-up
I whisk in about a teaspoon of either whole grain or dijon mustard before adding the cheese. It gives it a delicious depth of flavor that will make you want seconds. You can also add some yummy fresh herbs like chives or basil to give it that extra 'wow' factor.

6. Reserve a little pasta water
Keep a few tablespoons of pasta water to thin out your sauce if it gets too thick. The starch in the pasta water will keep it from thinning too much.

7. Choose your pasta wisely
The best choice for a macaroni and cheese is a sturdy noodle that will hold the sauce well. My favorites are ditalini, macaroni, oriechiette (little shells) and fusili. Just make sure you're using a more substantial noodle than, say, a spaghetti noodle.

8. Make sure you bring your sauce up to a boil before adding your pasta
The rolling boil is what will cause the roux to effectively thicken the sauce. Turn it down to low after a minute or two and stir in your cheese and pasta.


Please check back for my macaroni and cheese recipe on Thursday!

Bacon and Mushroom Quiche

Quiche is one of those wonderful things that seems fancy but is really super simple. Once you get the hang of making the crust, it's an easy go-to meal that is really satisfying. You can use just about any meat, cheese or vegetable in this dish and, paired with a simple green salad, have a declious meal for your family and friends. It also reheats well and makes great leftovers. It's always great when you can cook something once and eat it again the next day with no hassle...that is, if there are any leftovers to be had!

Ingredients:
1 pie dough (see previous posting for recipe; use search function in sidebar to locate)
3/4 cup heavy cream
7 eggs
small pinch of nutmeg (opt.)
salt (I would estimate about 1/2 tsp.)
pepper
1/3 cup shredded cheese (swiss or colby-jack and great)
3/4 cups chopped baby bella mushrooms
6 strips cooked bacon, chopped

Assembly:
Roll out pie dough into a greased pie pan. Sprinkle bacon, mushrooms and cheese into the bottom of the pan.
Beat eggs, and heavy cream in a large bowl. Add salt, pepper and nutmeg. Pour over cheese, bacon, mushroom mixture.

Place quiche on a cooking sheet and bake at 350 degrees approximately 1 hour (or until top puffs up and begins to brown). Remove from oven and allow quiche to cool 15-20 minutes. This dish is best served warm, not hot.

Slice and serve. Voila!

Super Loaded Mashed Potatoes

I love making all different types of smashed and mashed potatoes! I'm not such a big fan of a creamy, smooth plain mashed potatoes; I prefer them when they have a little texture and love enhancing them with different flavors like roasted garlic, cheeses, etc. The recipe below is a variation on my twice-baked potato recipe and includes all kinds of yummy ingredients like bacon, green onions and marbled cheddar. If you're counting calories, you can always substitute chicken stock for the heavy cream, reduced fat shredded cheese, and turkey bacon. I typically make these potatoes to accompany steaks or BBQ. It's a stick-to-your-ribs dish that is just as yummy as leftovers the next day.

Ingredients:
2 medium sized Idaho potatoes (Yukon Gold are great for mashing too), washed and diced
1-2 slices cooked bacon, crumbled
1/8 cup shredded cheese (I recommend cheddar or jack)
3 tbsp. melted butter
1/8 cup heavy cream
salt
pepper

Assembly:
Place potatoes in a pot of cold water and bring to a boil. Reduce heat to medium and cook until potatoes are fork-tender (approximately 15 minutes). Drain and place potatoes back in empty pot (this helps them dry). Add butter, cream, salt and pepper. Smash potatoes with a large fork or potato masher. Stir in bacon and cheese, then top with diced green onions (or chives).