I was watching a show on the Food Network the other day, and the chef was making twice baked potatoes for a tail gate party. It sounded so good. Especially smothered in cheese! We all know how much I like cheese.
Potatoes fresh out of the oven.
They don’t look so pretty – I’m not sure how they ever would look so pretty. But it doesn’t matter because they are absolutely scrumptious!
The basic concept for twice baked potatoes is to bake them once (duh!) at 400 degrees. Then you scoop out the middle, leaving just a tad of a border so they don’t fall apart, and mix the middle of the potato with good stuff, like cheese and chives and oregano. If I had the energy, I would have added sauteed onions and garlic with mushrooms to the mix, but instead I just added the dried versions.
Bake the potatoes again for another 20 minutes until the cheese is golden – oh and did I mention the bacon? That makes it salty and crispy and more scrumptious. I think I died and went to heaven.
I got this one off you are what you eat…or reheat. She’s definitely up at the top of my list for favorite bloggers. I think it’s because she writes like me, and she eats like me. The main difference is that she’s a better food photographer than I am. And she has more time to cook.
Anyway! So these bars are rich and delicious, a little on the chewy side, and perfect for satisfying my sweet tooth. The only part that I don’t like about them, is that they aren’t the type of dessert that you can make as you’re prepping dinner and have them be ready fresh out of the oven. They fall apart when they’re cooled, let alone when they’re warm! Although, they’re perfect with a glass of milk.
Katie, on YAWYEOR, mentioned that she used brown and orange M&Ms (apparently she has the patience). But also said that they would be good with Reese’s. Well, I got the two combined, because since it is Halloween, Reese’s puts out pieces that are in brown, orange and yellow. It’s great!
You can find the recipe copied directly from YAWYEOR on my recipe page.
I changed up her recipe a bit, using golden mushroom gravy instead of cream of mushroom…and dusting my pork chops with spice. So the basic idea is that this is a budget meal, as we’ve been on a budget lately. We had a really good cut of pork chop, so they were thick, but small portions, and I added some of my mesquite grill garlic spice before I seared them on both sides.
Next, put them in a casserole dish, cover them with a can of Campbell’s Golden Mushroom soup, and then fill the can with milk and add it to the dish. Add a small can of sliced mushrooms on top, and throw it in a 350 degree oven for an hour.
I made some rice to go with it, then poured some of the gravy that was created by the soup and milk over the rice and over the pork chops when I served it. It tastes pretty good with peas too.
So I’ve already made Mediterranean Linguini once or twice before, but this time I was doing it on a budget and with limited access to spices. I’ve gotten the new boyfriend hooked on it by bringing it over from work…but I didn’t want to pay for it when I could make it here. So this time I tried mixing oil with a can of tomato sauce and canned roasted diced tomatoes, and then added some garlic salt, cayenne and cinnamon. It definitely wasn’t as spicy as I normally like it, nor did it have the full range of flavors. But for being quick, simple and cheap, it wasn’t bad. And of course, I forgot the tomatoes. It took me rereading my last post about it to realize that flub-up.
“You have to get the chicken drunk before it will let you throw it in a hot pan!”
That’s what I told my roomie last night at the store when we were picking up stuff for dinner. The (new) boyfriend [a few things have changed since the last time I posted] decided he wanted to make me dinner. And since his apartment has next to nothing in the way of cooking supplies, I had to (reluctantly!) let him use my kitchen. It wasn’t so bad. Would have been better if he cleaned it up.
So this is probably the most simple recipe in the world. Take chicken, we used little tenders, and put them in a single layer in a casserole dish. He claims that using a whole chicken is the best, but I did not want the work of prepping that last night. I had the feeling he probably wouldn’t have known how to. Anyway! So pour enough beer over the chicken to coat it. I bought Coors Light, because of the simple fact that I won’t cook with an alcohol that I won’t drink, and I don’t like the flavor of beer. Except for that one. And a couple others.
Then – this is where the “secret family recipe” comes in – aka, he didn’t know exactly how he wanted to flavor it, so he used that excuse to trick me into letting him cook it. I was told to go relax. Weird. So then, put in some garlic powder, salt, pepper, poultry seasoning, red pepper flakes, and rosemary. Just a little of each. Put it in a 375 degree oven for 45 minutes, then pour another bottle of beer over it, and put it in for another 20-30 minutes. Simple. Easy, and semi-quick.
We had leftover rice to go with it, and a can of green beans. If nothing else, it was a budget meal…and possibly something that would be good on a white trash recipe site!
By the way – what the heck is in poultry seasoning that makes it clump??