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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Southwest Pasta Bake

Spicy.  Cheesey.  Pasta.  This is a variation on a Rachel Ray recipe I think that she calls Southwestern Chili Con Queso Pasta Bake.  The first time I made it the feedback that my husband gave me was that he wanted it to have a little more kick, so I add some red pepper flakes and a little more Chili Powder.  

Ingredients:

• 2 Cups Milk
• 2 +1/2 Cups of Shredded Cheddar
• 2 Tablespoons of Flour
• 2 Tablespoons of Butter
• 1/2 cup fresh Cilantro stems removed (didn't have fresh on hand so I used the kind from the tube)
• 1 Tablespoon Cumin
• 2 Tablespoons Chili Powder
• Medium Onion chopped
• 1/4 teaspoon Pepper
• 1 1/2 teaspoons Minced Garlic
• 1 Jalepeno with the seeds and stem removed- diced (I didn't have either so I used about 1/4 cup jalepeno slices
• 1- 14 oz can Fire Roasted Tomatoes
• 1 1/2 lbs of Ground Beef
• 1 lb box of Pasta- I used Penne
• 1 Tablespoon Parsley
• 1/2 teaspoon Crushed Red Pepper flakes 
• Salt

Start a large pot of water to boil.  While the water is starting to boil, brown ground beef.

When beef is almost cooked add in onion and jalepenos.

  When onions are cooked through, drain off the grease from the mixture.  Return to the skillet and add in cumin, chili powder, and red pepper flakes.  In a sauce pan melt the 2 Tablespoons of butter.  When butter is melted add in the flour.  Cook for 1-2 minutes continuously stirring with wooden spoon.

Whisk in milk.  

When the mixture begins to bubble slowly add in 2 cups of shredded cheddar cheese, cilantro, and parsley.  Once cheese is melted pour in tomatoes.

After the pasta is cooked, drain and add it back to the large pot.  Dump in meat mixture and stir.

Next, Add in cheese sauce and mix well.

Preheat oven to 400.  Pour Pasta mixture into 9x13 baking dish top with additional 1/4 cup of Cheddar cheese and bake for about 15 minutes.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!