Perfect BBQ Chicken

Recently I have been searching the internet for the "best" recipes.  I simply go to Google and type in things like best chicken recipe, best steak marinade, best side dish,  and many others.  I know that everyone has a favorite recipe that they think is the best.  That is what I am looking for.  Tonight we are trying what Kraft Foods calls Perfect Grilled Chicken.  It was perfectly easy and created tasty juicy chicken.

Ingredients:

• 1/4 Cup of BBQ sauce
• 1/3 Cup Caesar Dressing
• 1 lb of Chicken Breasts

Combine bbq sauce and dressing in a bowl.  Pour over chicken, covering all sides, cover and refrigerate for 30 minutes.  Grill until chicken is cooked throughout.

I served with Jalepeno Twice Baked Potatoes and Zucchini.

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Loaded Potato Splats!

What to make?  What to make?  The ongoing question for most people.  Today I needed side dish ideas.  I wasn't really up for finding a new recipe to try or making something that maybe just maybe everyone would eat, so I decided to put a very simple spin on an old favorite.  In my house you can't go wrong with anything that is topped with cheese and bacon.  Last year I started making these Flattened Redskin Potatoes and they are GREAT, I can't believe it has taken me until now to make them like this!  SO simple and tasted like I put a lot of thought and effort into it.

Ingredients:

• 6 Medium Redskin Potatoes (skins scrubbed clean)
• Olive Oil
• 1/2 Cup Shredded Cheddar Cheese
• 3 Tablespoons Crumbled Real Bacon Bits
• Salt 
• Pepper
• 1/2 Cup Sour Cream
• 3/4 teaspoon Hidden Valley Ranch Mix

Serves 4-6

Boil potatoes for 8-10 minutes or until they are tender enough to easily insert a fork or knife.  Remove potatoes from water and place on baking sheet.  Gently smash potatoes down with the bottom of a glass.  Lightly drizzle potatoes with olive oil.  Salt and pepper each potato.  Top each potato with bacon and cheese.  Bake at 400 until cheese is melted.  

Combine sour cream and ranch mix and stir until mixed well.  Serve on top of potatoes.  

Crispy Ranch Chicken

The kiddos may have finished school ten days ago, but I myself just finished yesterday. I am officially back! Those classes kicked my butt!   I know that I have slacked a little for the last few months, hopefully I can make up for it!  I have still been crafting, cooking, and creating I just haven't had time to blog about it all.  Life. Is. Crazy.  I am ready for summer vacation and FUN FUN FUN!

Ingredients:

• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Salt 
• 1/8 teaspoon Pepper
• 2/3 Cup Panko Crumbs
• 1 Tablespoon Parmesan Cheese
• 1/2 Cup Ranch Salad Dressing
• 4 Tablespoons Olive Oil
• About 3 Chicken Breasts

Serves 4-5

First I pounded the chicken breasts to about a half inch thick and then I cut them into thirds.  My chicken breasts were pretty big, so you may only be able to cut them in half.  Next, combine all of the dry ingredients on a large plate and place the ranch dressing in a shallow bowl. 

One piece at a time, dip the chicken into the ranch dressing and flip to cover then dip to coat each side with the panko mixture.  Heat the olive oil in a large skillet.  

Cook chicken for about 8 minutes per side or until chicken is cooked through and golden brown.  Remove chicken from skillet and place on paper towel for about a minute and then serve.  

I served with Spicy Potato Wedges and Steamed Asparagus.

Saucy Grilled Pork

Until about a year ago I thought that cooking pork on the grill was weird, but after trying a few recipes suggested by some friends I quickly changed my mind.  This recipe could be done with pork chops but I think that pork tenderloin is much more likely to be tender and juicy.  This recipe was adapted from one that I made a long time ago that used most of these ingredients to create a rub for a whole pork tenderloin.  I decided to turn it into a marinade and slice into pieces for less cook time.  I made the entire meal on the grill which made for a super easy clean up!  I made green beans and potatoes in foil packs- no additional pots and pans!

Ingredients:

• 1 lb Pork Tenderloin cut into Medallion pieces
• 1 Tablespoon Honey
• 1/4 teaspoon Paprika
• 1/2 teaspoon Garlic Powder
• 1/4 Cup Catilina Dressing
• 1/2 teaspoon Chili Powder
• 1/8 teaspoon Dried Thyme
• 1/2 teaspoon Dried Mustard
• 1 teaspoon Olive Oil

Serves 4

In a small bowl combine all ingredients except pork and mix well.

Take each piece of pork and give it a gentle pound with your fist to slightly flatten it.  Pour marinade mixture over pork and refrigerate for 30 minutes.

 Preheat grill.  Sear each side of the meat.  Then grill until desired internal temp.  Mine took about 5 mins on each side. 

Easy Cheesy Broccoli and Rice

A few months ago I posted a recipe for Broccoli and Cheddar rice that we all enjoyed, but I came across a different recipe that said you could make it ahead of time.  Anything that I can make ahead of time is a winner in my book.  I tweaked the original recipe a bit.  Believe it or not I actually reduced the amount of cheese!  I also eliminated the Ritz cracker topping because my husband finds crumb topping (except the sweet stuff on top of muffins) to be completely unnecessary.  I liked the large chunks of broccoli in this (vs. little tiny pieces) because it actually made me feel like I was eating a vegetable.

Ingredients:

• 2 Cups Minute Brown Rice
• 1 (14.5 oz) Can of Chicken Broth
• 3 Cups of  Broccoli
• 6 oz of Velveeta Cheese (cubed)
• Pepper to Taste

Serves 6

Bring chicken broth and broccoli to a boil.  Add rice, stir, and reduce heat to low.  Cover and cook for 6 minutes.  Turn of heat, add Velveeta cubes, stir, and cover for additional 5 minutes.  Stir to mix cheese throughout.  Add pepper to taste and Enjoy!

The original recipe says to cover and refrigerate if you are making it ahead of time.  I only made mine about an hour a head of time so I just left it covered on the counter and reheated it on the stove.  I will post an update when I actually make it a day in advance.

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Balsamic Grilled Sirloin

Throwing together a marinade can be as simple as looking through your refrigerator and pantry and throwing things together which is exactly what I did here.  Sometimes they get rave reviews from the family and other times I just toss the paper that I wrote down the ingredients and measurements on and we forget about it.  This one was a little different from most other marinades that I make because I don't think I have ever made one with balsamic vinegar.  I am glad I gave it a try because it added a different flavor to set it apart from the others and we all loved it!

Ingredients:

• 1 Tablespoon Olive Oil
• 4 Tablespoons Italian Dressing
• 1 teaspoon Balsamic Vinegar
• 2 teaspoons Dijon Mustard
• 2 Tablespoons A1 Sauce
• 1/2 teaspoon Cracked Black Pepper
• 4 Sirloin Steaks (about 6 oz each)

serves 4

Combine all ingredients, except steaks, in a small bowl.  Whisk ingredients.  Pour mixture over steaks and let marinade for about 30 minutes.  Grill steaks to desired temperature.  

You can serve steak whole or slice across the grain and serve over rice.  I served with Paprika and Parsley Roasted Potatoes and Steamed Asparagus.

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Honey Nut Crescent Rolls

For several years I have been tearing recipes out of magazines thinking that I will make them someday.  I found this in my recipe folder and it is dated 2005.  Yes, you read that right 2005!  I am proud of myself for making a recipe that I held onto for 9 years!!!!  That is older than my kids!  Anyways... I made these for Easter dinner and they were yummy.  I am not going to lie, they were a little on the sweet side and I don't think that I could eat these very often, but they were a great treat.  I actually cut the amount of filling in half from the original recipe (from Food and Family Winter 2005) because I thought they would be too rich and I was right!  

Ingredients:

• 2 Packages Refrigerated Crescent Roll Dough
• 4 oz of Cream Cheese- softened
• 3 Tablespoons of Honey-divided
• 1/4 cup Sliced Almonds
• Ground Cinnamon

Makes 16 Rolls

Preheat oven to 375.  Using a mixer, combine cream cheese and 2 tablespoons of honey.  Then stir in sliced almonds.  

Unroll crescent dough into the already perforated triangles.  Place 1/2 tablespoon of cream cheese/honey mixture near the long end of the dough.  Then roll it to the opposite point.  Place on ungreased baking sheet or baking sheet lined with parchment paper, sprinkle with cinnamon, and bake for 12-14 minutes.  Drizzle with remaining honey and serve warm.

 

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Coriander and Cumin Grilled Pork Medallions

I have decided that I am going to grill more.  I don't mean eat food that was cooked on the grill more often I mean I MYSELF will actually use the grill more often.  I usually pass the job off to someone else like my husband or even my mother-in-law.  Grilling can't be that hard right?!?  Now if someone just teach me how to start it, I will be good to go!

Ingredients:

• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 1 teaspoon Minced Garlic
• 1 1/2 Tablespoons of Olive Oil
• 1.5 lb Pork Tenderloin
• 1/8 teaspoon Black Pepper

Serves 6

Cut pork tenderloin in medallion like pieces about 3/4" thick.  In a small bowl combine all ingredients except pork in a small bowl.

  Next, brush mixture on pork pieces.  Let sit for about 15 minutes.

  Grill to internal temperature of at least 145 degrees.

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Cajun Chicken Fettuccini Alfredo

Creamy pasta dishes are one of my favorite comfort foods.  Something about the slightly spicy Cajun flavor mixed with the cheeses puts this recipe at the top of my list.

Ingredients:

• 3 Boneless Skinless Chicken Breasts (about a pound)
• 1 1/2 Tablespoons of Cajun Seasoning
• 2 Tablespoons of Butter
• About a Tablespoon of Olive Oil
• 1 teaspoon of Minced Garlic (I used the kind from the jar)
• 1/2 pint of Grape Tomatoes (quartered)
• 1/4 Cup Dry White Wine
• 1 Cup Heavy Cream
• 1 Cup of Shredded Asiago
• 1 Cup of Shredded Parmesan
• 1 teaspoon of Salt
• 1/2 teaspoon of Pepper
• A couple dashes of Nutmeg
• 16 oz of Fettuccini (cooked)

Serves 5-6

Pound chicken breasts with rolling pin or meat mallet until it is about 1/2 inch thick.  I place the chicken between two pieces of wax paper or plastic wrap to keep the mess to a minimum.  Next generously sprinkle both sides of chicken breasts with Cajun seasoning.  

Preheat oven to 350.

In a large skillet, melt 1 tablespoon of butter with about a table spoon of olive oil.  When the butter is melted and oil is hot, add the chicken breasts.  Sear the chicken breasts on both sides about 3 minutes on each side.  Remove the chicken from the skillet and place in baking dish.  Next put the chicken in the oven for about 10 minutes to finish cooking it.  When the chicken is cooked throughout, cut it into strips to add to the pasta sauce.

The sauce will be made in the same skillet as the chicken was cooked.  Start by pouring in the white wine to deglaze the pan.  Using a whisk get all of the brown bits to mix in.  Heat for about a minute.  Then add the tomatoes and garlic cook for additional 2 minutes to soften them.  Lower the heat to med-low and stir in heavy cream and additional tablespoon of butter.  Stir constantly as you add the salt, pepper, and nutmeg.  Continue stirring as the sauce begins to thicken. This will take about 5 minutes. At this point the sauce will not be real thick.  It thickens more with the cheese.   Add the grated cheese and stir as it melts.  When sauce is smooth add in pasta  and chicken and toss.  The Cajun seasoning from the chicken will mix in with the sauce to give it a little snap!

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Sesame Noodles with Chicken

Take out food can be expensive and you just never know exactly what is in it.  This dinner can easily be made in about 30 minutes and pleases my whole family.  As much as I try to get my kiddos to eat all the veggies that my husband and I eat they sometimes just refuse.  The vegetables in this are large enough that even the pickiest eater can pick around them and since my kids like all things pasta this is still a winner!

Ingredients:

• 2 Boneless Chicken Breasts (cut into small cubes)
• 1 teaspoon of Sesame Oil
• 1/4 Cup of Soy Sauce
• 1/2 Tablespoon of Rice Vinegar
• 2 Tablespoons of White Sugar
• 4 Tablespoons of Canola Oil
• A couple handfuls of Pea Pods
• About 10 Mushrooms (sliced)
• A couple handfuls of Beansprouts
• 1 box of Angel Hair Pasta
• 1 teaspoon Minced Garlic
• 1 to 2 teaspoons of Garlic Chili Sauce (depending on how spicy you want it)

This recipe fed 4 adults and 2 kids

In a small bowl, combine sesame oil, soy sauce, rice vinegar, sugar, canola oil, minced garlic, and garlic chili sauce.  Pour a little bit of the sauce in a large skillet, add chicken, and cook thoroughly.  Remove chicken from skillet and add pea pods.  I add a little bit of water to the skillet to help the veggies steam a bit.  When the pea pods have cooked for a couple of minutes add the bean sprouts, mushrooms, and about a tablespoon of the sauce.  Return the chicken to the skillet, add remainder of sauce, and heat throughout.  Last add in the cooked angel hair pasta and toss to coat with the sauce.

30 Minute Stuffed Pepper Soup

Tomorrow is the first day of spring, but we still have some patches of snow on the ground.  It is starting to warm up THANK GOODNESS!!!  I am not sure how much more cold weather I can handle-my kiddos REALLY need to start playing outside.  While it is still chilly outside I am going to make a few more soup recipes.  This recipe is quick, easy, hearty, and DELICIOUS!  The adults in my family (in-laws and husband) recently requested Stuffed Peppers.  I had to laugh at them because most of them don't even like pepper, they just love the "goodness" that is inside the stuffed pepper.  This is all of the good stuff in one pot!  They loved it! peppers and all!  Activities are starting to pick up (ok maybe they never calmed down) in our house which means that any meal that can be made in less than 30 minutes is a hit with me!

Serves 6

Ingredients:

• 1 Large Green Pepper (diced)
• 1/2 of an Onion (finely chopped)
• 14-16 oz of Beef Broth
• 1 14.5 oz Can of Basil, Oregano, and Garlic Diced Tomatoes (undrained)
• 1 Jar of Chunky Tomato Sauce (I used  a jar of Prego Thick and Chunky Garden Style Pasta Sauce)
• 1 Box of Long Grain and Wild Rice (cooked according to package)
• 1/4 pound of Mild or Spicy Italian Sausage
• 3/4 pound Ground Beef

The rice will take about 25 minutes so start cooking it when you start the sausage.  Cook sausage, onion, and green pepper in skillet until sausage is cooked through.  Dump can of tomatoes, tomato sauce, and beef broth in soup pot.  When sausage and onion are done dump them in too.  Using the same skillet as the sausage, cook and crumble the ground beef.  Drain the ground beef and add to the soup mixture.  When the rice is done stir it into soup.  You will have a thick, slightly spicy, and yummy soup that is perfect for any chilly evening.  

Sharp Cheddar and Gruyere Mac and Cheese

I am notorious for throwing together a homemade mac and cheese with random cheese that I have on hand.  Some are winners and some are just okay.  This one is definitely one I will be making again.  I have used this same milk/butter/egg/flour combo a few times before.  I like it because it creates a great base for the cheese.  You can substitute other cheeses, but I like to make sure that at least one of them is on the stronger side.  I like cheese any cheese...YUM!

Ingredients:

• 1 1/2 Cups of Sharp Cheddar
• 1 1/2 Cups of Guyere
• 12 oz of Pasta cooked al dente (I used medium shells)
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 teaspoon Ground Mustard
• 1/4 Cup Heavy Cream
• 1 1/2 Cups Milk (I used 1%)
• 1 Egg
• Salt and Pepper to taste

While the water for the pasta is coming to a boil I shred the cheese and gather and measure my ingredients because this is one of those recipes that the last 5 minutes is when it all comes together and you can't be scrambling for things.  

Once the pasta is cooked and drained, set it aside.  In the pot you boiled the pasta in melt the butter.  Once the butter is melted whisk in the flour.  Whisk continuously over medium-low heat for about 3 minutes, don't let it burn.  Slowly add the milk, heavy cream, and ground mustard to the butter/flour mixture.  Continue whisking until sauce thickens.  This will take about 5 minutes.  Reduce heat to low.  The next step is a little (just a little) tricky.  Remove about 1/4 cup of the sauce mix.  Gradually whisk the sauce mix into the bowl with the beaten egg.  Make sure you do it slowly so that you don't cook the egg.  Pour the egg mixture into the sauce mixture, mix well.  Next, add the shredded cheese, salt, and pepper.  Mix until cheese is melted.  Last add the cooked macaroni and stir.

Apple Butter BBQ

This is one of those recipes that I started the blog post for and then forgot to complete it.  Darn these kiddos for wanting me to play with them instead of share this delicious recipe!  LOL!  So here we are about 6 months later and I am just getting around to completing it.  I made this for dinner again tonight with a new mac and cheese recipe and the whole thing was a HIT!  I love mixing old favorites with new recipes because it helps to keep dinner interesting.  The BBQ sauce in this recipe is on the sweeter side.  The nice thing is that you can start with this and then spice it up if you would like.
Check out the Sharp Cheddar and Gruyere Mac and Cheese.

Ingredients:

• 1/2 Cup Ketchup
• 3/4 Cups Apple Butter
• 1 Tablespoon Brown Sugar
• 1/2 Tablespoon Apple Cider Vinegar
• A couple dashes of Cayenne Pepper
• 1/4 teaspoon Ground Mustard
• 1/2 tablespoon Worcestershire Sauce
• 6-8 Chicken Thighs

The directions are super simple.  Combine all ingredients except chicken and mix well.  Divide sauce into two bowls.  The chicken can either be grilled or baked.  I have done it both ways, but since it is February and still freezing cold I decided to save my finger tips and bake it.  Place chicken in baking dish and brush on Apple Butter BBQ sauce.

Bake at 375 for about 35 minutes or until chicken is cooked through.  I like to brush on some more sauce about half way through the baking time.  The sauce is so yummy, I serve the reserved sauce on the side.  

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Parmesan Garlic Orzo

I love easy side dishes and this one makes the top of my list!  It is not just easy, it is quick too.  This can be made in about 15 minutes and it is sure to please your whole family!

Ingredients:

• 1 1/2 Cups Orzo
• 3 Tablespoons of Butter
• Salt and pepper to taste
• 1 Tablespoon Minced Garlic
• 1/3 Cup Shredded Parmesan Cheese
• 1 Chicken Bouillon Cube (this is optional, but it gives it a little more flavor

serves 4-6

Bring 3 cups of water and chicken bouillon cube to a boil.  Cook orzo 8-9 minutes (or according to package).  Drain orzo.  Add butter and garlic to pot.  Stir constantly while the butter melts.  Return the orzo to the pot and mix with the butter.  Add Parmesan cheese, stir, and salt and pepper to taste.  

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Slow Cooker Chicken Taco Bowls

When I was looking over the Magical Moms' Recipe Box I discovered that we don't have enough slow cooker meals.  Both of our families are very busy with lots of after school activities which means that we know how important it is to be able to make quick and easy weeknight meals.  This recipe does require you to make the rice separately from the slow cooker, but you can make minute rice quickly and easily.
Just an FYI... Rule #1 of making anything in the slow cooker is DON'T forget to turn in on.  Luckily it only took me about 45 minutes to realize that I had plugged in the slow cooker, but did not turn it on.  HAHA!  I am still laughing at myself!

Ingredients:

• 3 Chicken Boneless Chicken Breasts
• 2 Cups of your favorite Salsa
• 1 Can of Corn (drained)
• 1 Can of Black Beans (drained and rinsed)
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/4 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1/2 Tablespoon Minced Garlic
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Chili Powder
• 1/4 Cup of water
•  A Handful of Fresh Cilantro (chopped)
• 6 Servings of Basmati Rice (cooked)
• Juice of 1/2 Lime
• 2 Cups of Shredded Cheddar Cheese
• Sour Cream (optional)

In the slow cooker combine salsa, corn, black beans, salt, pepper, cumin, oregano, minced garlic, Cayenne pepper, water and chili powder and stir.  Add the chicken breasts, cover with mixture, and cook on low for about 6 hours.  

Remove chicken from slow cooker.  Chicken will be tender and shred very easily.  Return the chicken back the the slow cooker and mix to combine with all of the goodness.

Cook rice according to instructions.  I actually used to bags of boil-in-bag Basmati rice.  When rice is done, fluff and add cilantro, lime juice, and a little salt.  Put rice in bowl and add chicken, beans, and corn mixture.  Top with cheddar cheese and a little sour cream.  

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Grilled Korean Flank Steak

The original recipe for this dish came from Food & Wine.  I changed it slightly.  First I substituted Brown Sugar for regular white sugar, I wanted it to have more spice than sweet.  Also,  I only made half of the original recipe which was plenty for our family.  My husband loves this dish because it is spicy!  If you would like to reduce the spice just cut the amount of crushed red pepper down.

Ingredients:

• 1-1 1/4  lbs Flank Steak
• 1 Clove of Garlic (finely chopped)
• 2 Tablespoons Soy Sauce
• 1 1/2 Tablespoon Brown Sugar
• 1/2 Tablespoon Sesame Oil
• 1 teaspoon Crushed Red Pepper
• 1 Tablespoon Dry white wine

Serves 4

Combine all ingredients except flank steak in a small bowl and mix them well until the sugar dissolves.  Place steak in a shallow bowl and pour marinade over top.  Marinate in the refrigerator for 4-6 hours.  

Grill until cooked to desired temp.  I have cooked this both on the grill outside and in the cast iron grill pan inside.

I served with lo mein rice noodles and veggies seasoned with a little garlic and soy sauce and grilled scallions.

 I brushed the scallions with olive oil and grilled about a minute on each side.

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Best Place for Ice Cream at Disney World- Beaches and Cream

Mickey Ice Cream Bars and Mickey Ice Cream Sandwiches are available at many vendor kiosks throughout the Disney World Parks, but there is only one place where you can get The Kitchen Sink- Beaches and Cream Soda Shop.  Beaches and Cream Soda Shop is located at the Beach Club Resort near Storm-A-Long Bay Pool.  It is a cute 50's style ice cream shop.  The menu includes items like burgers and fries, milkshakes, and signature sundaes.  The Kitchen Sink is their featured menu item.  My children refer to it as the "Ice Cream Challenge."  It is 8 oversized scoops of ice cream and all the fixins.  The toppings included cake, brownies, Oreos, candy bar pieces, hot fudge, caramel, cherries, bananas, strawberries, and a few others.  And if that isn't enough... A WHOLE CAN OF WHIPPED CREAM!!!!  You can get the giant sundae exactly as the menu describes or you can customize it.  We didn't get the mint chocolate chip ice cream, instead we substituted the flavor of the month- chocolate fudge brownie.  Before the waitress brought the sundae to our table, she turned down the lights and turned on a bright revolving light.  She then proceeded to parade our GIANT sundae around the diner, while exclaiming exactly how much goodness was included in the sundae.  When she shouted and "and a whole can of whipped cream!" the entire place repeated it back to her.  She presented the monstrosity to our table with a large serving spoon and individual bowls and spoons for each of us.

My kids were amazed at the size of the sundae and shocked that we let them eat as much as they wanted.  We didn't finish it, but we had fun trying.  I made it clear that I didn't want anyone to get sick and that we did NOT have to finish it.

Just recently Beaches and Cream started accepting Advanced Dining Reservations.  It is a popular place in the evening for a late night ice cream treat after the Illuminations Fireworks.  The place is relatively small.  It has about a dozen tables and counter seating.  There is an arcade right next door if you find yourself having to wait.  Don't forget to try one of their delicious fountain sodas with the flavor of your choice.  My recommendation- the Cherry Coke!

The cost of the Kitchen Sink was $29.99, which isn't exactly cheap but it could feed at least 6 ice cream lovers! (1/2014)  Some items on the menu are eligible for certain Disney Dining Plans.

This is the perfect place to add some additional fun to your Disney World Vacation.  The atmosphere was adorable, the service was great, and the Ice Cream was AMAZING!  I can't wait to go back again.... with a few more mouths to help us eat all the ice cream.

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Hassleback Potatoes with Clever Directions

I rarely get an opportunity to sit and watch a cooking show on TV, but earlier this week I happened to catch an episode of Rachel Ray.  During the episode she made a version of Hassleback Potatoes that caught my attention.  She used metal skewers poked through the potato as a guide for cutting.  BRILLIANT!  Why didn't I think of that, I have made potatoes similar to this several times.  I guess that is why she makes the big bucks!  I will definitely be doing it from now on!  The topping possibilities for these potatoes are endless.  Tonight I am making Flank Steak with a Gorgonzola Cream Sauce so I plan to top them with a little bit of the sauce.  I have also created a pesto sauce, a Bacon Cheddar Ranch topping, Loaded Sour Cream, and a lemon butter.

Ingredients:

• Potatoes
• Olive Oil
• Sea Salt and Pepper
• Metal Skewers
• Whatever topping you would like

Preheat oven to 400 degrees.  Scrub potatoes with brush.  You will eat the skin so make sure it is clean enough.  Dry the potatoes.  Place the skewer through the bottom half of the potato.  Using a sharp knife, slice the potato down to the skewer with the cuts about 1/8 of an inch apart.  Drizzle potatoes with olive oil and sprinkle with sea salt and pepper.  Bake for 20 minutes, remove from oven and drizzle with just a little more olive oil (if necessary).  Bake for an additional 20 minutes.  Remove from oven and take off of skewer.  Top with favorite toppings.  You can top with cheese, sour cream, or get creative.  Tonight I used the Gorgonzola Cream Sauce from the Flank Steak dish that I made.  YUM!

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Country Corn

Corn is one vegetable that I can get everyone in the house to eat, which means that I need to come up with different variations of it to keep it interesting.  We love corn on the cob, but sometimes we like to keep our hands clean so I cut it off the cob.  I have a great recipe for Creamed Corn this one is different because it doesn't call for any cream but it still thickens to become one of the best comfort foods that I make.

Ingredients:

• 3 Large Ears of Corn (cooked and cut off the cob)
• 1 1/2 Tablespoons of Butter
• 1 1/2 Tablespoons of Flour
• 1 teaspoon of Sugar
• 1/2 teaspoon of Salt
• 1/8 teaspoon Pepper
• 3/4 Cup of Water
• A Couple Dashes of Onion Powder

Combine flour, sugar, onion powder, salt, and pepper in a small bowl.  Whisk in water.  Melt butter in skillet.  Add in corn and flour/water mixture.  Stir.  Let mixture simmer for about 30 minutes stirring occasionally.  Mixture will thicken as it cooks creating a creamy side dish everyone will love!

I served this with Key Lime BBQ Chicken and Rice

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