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23 Amazing Ways To Eat A Baked Potato For Dinner

23 Amazing Ways To Eat A Baked Potato For Dinner

Baked Potato with Ricotta and Tomatoes There is something so comforting about a baked potato, especially one made with cheese! Try this easy recipe for baked potato with ricotta and tomatoes. There is just something so comforting about a baked potato, don’t you think? Add in the fact that baked potatoes are actually GOOD for you, and you are looking at one satisfying lunch or supper, all in one easy to make package. Try this easy recipe for baked potato with ricotta and tomatoes.Click To TweetIn this case, I rubbed my potatoes with a little olive oil and popped them in the oven while I made a batch of fresh ricotta (side note: I love making ricotta cheese. It is SO easy, and tastes so fresh and good. And trust me, if you can’t get into Bacon Heaven, Baked Potato Heaven is the next best place to be! Print Ingredients 2 russet potatoes1 pint cherry tomatoes1 teaspoon and one tablespoon of olive oil plus extra for drizzlingSalt and pepperFresh thyme1 cup fresh ricotta Instructions Preheat oven to 400 degrees. SaveSave

Classic Baked Acorn Squash Recipe Method 1 Preheat oven to 400°F. 2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. 3 Coat the inside of each half with 1/2 a Tbsp of butter. 4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Roasted Cauliflower with Apple and Dill Roasting is one of our favorite ways to enjoy vegetables. Not only is it a fairly simple technique, but it brings out a beautiful flavor that is sometimes quite different from the raw counterpart! Take this cauliflower, for instance (yet another inspiration from The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle). Somehow roasting in a very hot oven with some apples transforms cauliflower into something elegant and complex…nothing like those white trees on a veggie tray! (Though I must admit I love cauliflower in all forms, even raw.) This is a wonderful option as a side dish for a fall or winter meal. Another note: if you plan to take it to a holiday meal (like a Thanksgiving feast!) If you’ve never tried roasting vegetables before, watch out! Roasted Cauliflower with Apple and DillServes 4 as a side Inspired by The Herbal Kitchen Notes: This dish tastes best when fresh from the oven, so plan accordingly when preparing. What To Do

Buffalo Cauliflower with Blue Cheese Dip In a culture of fast food, quick and empty calories, and mind-twisting marketing, it’s sometimes hard to decipher what’s true, real, and good. Before we started eating whole foods, I sometimes felt like life was empty and tasteless. Greasy takeout and TV dinners were unfulfilling, but I wasn’t quite sure why. Discovering real foods and real people and the taste of fresh brewed drip coffee and a fresh salad of garden vegetables and tomatoes off the vine and local cheese and hearty whole grains opened up a whole new world to us. A world that tasted fresh and honest and REAL. It would be easy to turn your back on everything from that other culture. There are several versions of buffalo cauliflower floating around the web, and we found it a interesting take on a healthy alternative to a gameday food (looking ahead to the Super Bowl in a few weeks). And, what’s great about whole foods is that they’re also delicious — so they don’t taste like a sacrifice. Love roasted cauliflower?

Tabbouleh Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that's delicious served with pita wedges. Martha Stewart Living, May 2004 Yield Makes 4 1/2 cups Add to Shopping List Ingredients 1 cup bulgur wheat 4 plum tomatoes, finely chopped, with their juice 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches) 4 scallions, finely chopped 1/4 cup fresh lemon juice (about 2 lemons) 3/4 teaspoon coarse salt 1/4 cup extra-virgin olive oil Freshly ground pepper 2 tablespoons finely chopped fresh mint Directions Soak bulgur in cold water 10 minutes. Variations Mint is optional. 21 Surprising Things You Can Make In A Rice Cooker Roasted Broccoli | Garnish with Lemon Broccoli has a pretty lousy reputation as a side dish. Most people don’t crave it raw (even with dip), and one can only eat so much steamed broccoli. What broccoli does have going for it is year-round availability and reasonable prices. Ever roasted broccoli? This is a fast and easy side dish – equally wonderful for a holiday menu or on a busy weeknight. When I served this a few weeks ago, a 7-year old asked for seconds…and then thirds. Roasted Broccoli 1½ – 2 pounds of broccoli6 – 8 garlic cloves, peeled and smashed3 – 4 tablespoons olive oilSaltPepper Preheat oven to 425 degrees.Cut broccoli into florets, leaving some stem intact. The broccoli will be nicely browned on the tips when it is done.

Oven Roasted Potatoes | My Adventures In The Country When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. But oddly enough, I’ve never actually roasted them in the oven. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. Don’t get me wrong, there was nothing wrong with the flavor, just a personal preference as far as how potato-coated my hands were when I was done. Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like:

Lentil Stuffed Peppers We were heading back to my daughter’s dance studio when my son stopped to tell me he had three reasons why he was lucky: 1. I have the food I need. 2. Three simple things. 3 Reasons I Am Lucky You can hear him for yourself…and if you listen through to the end, you will also hear me trying to figure out how to work Evernote. What’s most important is a happy heart, mama. Kermit the Frog. Naturally. The same frog who brought us rainbow connections has taught my children a valuable lesson that many adults overlook. I thought of rainbows as I sautéed vegetables to create the filling for these Lentil Stuffed Peppers. Yield: Serves 4.Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutes The term "eat the rainbow" comes to mind when I made these Lentil Stuffed Peppers: it's chock full of colorful vegetables, plus nutrient rich lentils, it can be a side dish or a meatless meal on its own. Leave a Comment

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