Broccoli Cheddar Twice-Baked Potatoes. Yesterday was a huge day for me: I purchased cheese for the first time in 6 months. The Costco (yes, there’s really Costco here!) We went to had a decent selection of cheese, but a lot of it was really expensive and only came in gargantuan packages. I would have loved to get some gorgonzola, but 2 pounds seemed like a little much. So I sensibly opted for a large block of medium cheddar.
I knew I could use it in all sorts of recipes and could easily snack on way too much of it (which I’ve already done). I’m definitely planning on making a nice big pot of my favorite Macaroni and Cheese, but first I decided to whip up some of these twice-baked potatoes. I debated whether or not I should cook the broccoli before I used it in the filling, and I’m glad I didn’t. Broccoli Cheddar Twice-Baked Potatoes Ingredients 4 medium-sized baking potatoes 1 cup finely chopped broccoli florets 1/2 cup (loosely packed) shredded cheddar cheese 2-4 tbsp milk (or more, as needed) salt and pepper to taste. Beer Braised Potatoes With Rosemary Beer Gravy. A reader from Iceland emailed me last week to ask what I listen to when I’m cooking.
“You seem like a music girl,” she said. Music, food, beer, it all seems to be a different parts of the same creature and just like food can find a matched pair with beer or wine, music is the same way. Making these potatoes I was lured to music that was timeless, earthy and effortless. Here is a bit of that list: Something In The Way She Moves, James Taylor Tampa To Tulsa, The Jayhawks Torn In My Pride, The Black Crows Fortune Teller, Robert Plant Wicker Chair, Kings Of Leon (this was off a Demo they made before they were famous, handed to me late one night on Sunset by Nathan.
Red House, Shudder To Think Duncan, Delta Spirit Between prep, braise and eating, this is the music that joined me and the potatoes in the kitchen. And the beer that came along for the ride was Damnation by Russian River. Beer Braised Potatoes With Rosemary Beer Gravy Ingredients For The Potatoes: For The Gravy: Directions. Potato Crepes. In the category (oh wait, I don’t have that category) here’s a novel idea – make potato crepes! It’s my absolute favorite way to transform yesterday’s mashed potatoes into today’s new experience. They’ll turn out real fluffy and velvety. Throw in a special topping as well and you got yourself a nifty appetizer or lunch. It’s quick, fun and tasty. Pass it off as and no one will ever know you’re recycling mashed potatoes! 1 cup leftover mashed potatoes 1/2 cup flour 1 cup milk 1/2 tsp salt 1/2 tsp onion powder 1/4 tsp white pepper 2 eggs 1 small red onion 1/2 bell pepper 2 tomatoes basil mozzarella sour cream Believe it or not but we actually had some leftovers last night.
Grab yourself a large bowl and pour in 1 cup of milk. Crack two eggs. Add 1/2 cup plain flour. Beat everything together (by hand, hand mixer of food processor) until smooth. Add your mashed potatoes. Depending on how salty your mashed potatoes were, add 1/4 to 1/2 tsp salt, 1/2 tsp onion powder and 1/4 tsp white pepper. Pesto Baked Potatoes. It’s a public secret I like to use a lot of fresh herbs when I’m cooking. It’s just so easy to spike up your everyday cooking with some fresh herbs—especially when you grow them yourself.
I’m always trying new and different combinations. That’s how I found out what an absolutely fantastic herb basil is. And not just in pasta sauces or salads. Basil and potatoes, for instance, go really well together. The peppery basil flavor and the more laid back flavor of baked potatoes are a fantastic combination. Ingredients: 3 potatoes (8 oz each) 1 large shallot 2 garlic cloves 1/2 cup cream (I’ve used low fat) 1/2 cup vegetable broth fresh basil pine nuts pepper salt oil Directions: I’m using 1 large potato per person. Give them a really, really good scrub. Lightly brush the potatoes with olive oil. And sprinkle a generous amount of salt on top. I’ve put some baking paper on a baking sheet and placed the potatoes on top with the oiled side down. Bake them at 400F (200C) for about an hour.
Recipe for Grilled Potatoes with Chive Sauce at Life. Recipe for Roasted Rosemary Potatoes at Life. While Ryan and I were in Italy we had plenty of steaks. And trust me when I tell you they make a mean steak there. Each and every steak we had was perfectly cooked and seasoned. Why am I talking about steak on a recipe titled roasted rosemary potatoes? Well because each time we ordered one of those slice with a butter knife, melt in your mouth steaks, we would also order a side dish of roasted potatoes. Each dish of potatoes we were served was perfectly roasted and simply seasoned with fresh rosemary, salt and cracked pepper. I enjoyed these potatoes so much that even though I ate more than my fair share on our trip, they were the first thing I tried to recreate when I got home. Much like our last trip, we noticed that simple seasonings seemed to be the key to many of our favorite dishes while we were in Italy. Crispy Oven-Roasted Potatoes.
Crock Pot "Baked" Potatoes. I'm always looking for new crock pot recipes and have been meaning to make these for quite some time. This is a great way to make "baked" potatoes on a hot summer day without heating up the house. I loved the fact that the potatoes were ready when I got home from work. All I had to do was throw some steaks on the grill, make a quick salad and dinner was done in less than 20 minutes. The potatoes come out with a deeper yellow color when cooked in the crock pot but they taste just like they do in the oven and the clean-up is quick and easy. Top with your favorite fixins! Crock Pot "Baked" PotatoesGina's Weight Watcher RecipesServings: 4 • Serving Size: 1 potato • Old Points: 2 pts • Points+: 4 (large is 5 points+) 4 medium russet potatoesaluminum foilToppings (extra pts): light sour cream, fresh chives, bacon bits, broccoli, cheeseWash and scrub potatoes until clean.
Cook on low for 8 hours or on high for 4.