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.  

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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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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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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Cajun Seasoned French Fries

Ingredients:

• 1 Tablespoon Olive Oil
• 4 Russet Potatoes
• 1 teaspoon Cajun Seasoning
•  Sea Salt

Bring a large pot of water to boil.  While the water is heating, cut the potatoes into french fry size pieces (about 1/4" thick).  When the water comes to a boil add the fries, turn off the water, and set the timer for 3 minutes.  After the three minutes is up, remove the fries from the water and lay them on a paper towel to dry.

 Preheat oven to 425.  Put the fries in a large bowl, drizzle with olive oil, and sprinkle with Cajun seasoning.  Toss to coat.

Place on baking sheet that is coated with cooking spray, sprinkle with sea salt, and bake for 15 minutes.  Using a spatula flip the fries and return them to the oven to back for an additional 12-15 minutes flipping one more time. Cooking time will vary depending on the thickness that you cut your fries.

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Better than Rice-a-Roni Broccoli Cheddar Rice

For many years I made rice from Rice-a-Roni packets with the seasonings included, I am not saying that I don't ever make them or that they don't serve a purpose but this recipe is better and doesn't have all the weird ingredients.  This rice dish is an excellent way to get the kiddos to eat some veggies.  Feel free to put more broccoli if you would like!  

Ingredients:

• 1 Cup Orzo
• 1 Cup Rice
• 1 Cup Broccoli- Chopped Small
• 1 Cup Shredded Cheddar Cheese
• Salt
• Pepper
• 2 Tablespoons Olive Oil
• 2 Cups of Chicken Broth (or vegetable broth)
• 2 Tablespoons Butter

In a sauce pan combine orzo, rice, and olive oil.  Toast rice over med-high heat for about 3 minutes.  Pour in chicken broth and bring to a boil.  When it starts to boil reduce heat to low, cover, and simmer for 10 minutes.

Add the broccoli, cover, and cook for additional 3 minutes.  This cooks the broccoli.  Add cheese and butter- stir.  Cover and let sit for a couple minutes while butter and cheese melt.  Stir and salt and pepper to taste.

I served this with Red Hot Chicken Kabobs

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Twice Baked Pesto Potatoes

Now that I have figured out exactly where my basil plant wants to live (I can keep it alive) I always have fresh basil.  Another thing I always seem to have on hand is potatoes, why not make Pesto Potatoes!?!  I wasn't sure quite where to begin, so I went to Pinterest.  I found a recipe on Kayotic Kitchen, I changed it up just a bit and ended up with a really GREAT baked potato.

Ingredients:

• 4 (fairly large) Russett Potatoes
• 2 cloves of garlic (minced)
• 1/2 Cup of Heavy Cream
• 1/2 Cup of Vegetable Broth
• Olive Oil
• Sea Salt
• Pepper
• About a handful Fresh Basil (chopped)
• Large Shallot (chopped finely)
• 1/8 Cup of Fresh Grated Parmesan Cheese

Serves 4-6 (because they are split in half and you can eat the whole potato skin and all!)

Preheat oven to 400 degrees.  Wash and scrub the skin of the potato good enough that you could eat it.  Poke several holes in them with a fork, brush them with olive oil, and season with sea salt.  Line a baking sheet with aluminium foil, place potatoes on the foil, and bake for about an hour.

Insert a fork into them to check to see if they are done.  If the fork goes in easy, they are done.  Cut the potatoes in half and let them cool a little bit.  Scoop out the insides with a spoon.  Make sure to do it gently and keep the skins intact.  Place the scooped out potato into a large bowl.

Drizzle a small amount of olive oil in a skillet.  Cook the garlic and shallot for about 3 minutes.  Add in the cream and vegetable broth.  Bring to a boil and simmer for about 10 minutes, stirring throughout.  Add in the basil, a pinch of salt, and a pinch of pepper.  Let the sauce sit for a couple of minutes and it will thicken a bit more.   Pour it in with the potatoes and mix well.  I didn't completely mash the potatoes, but I combined it well (I don't even know if that makes any sense LOL)  Loan the potato mixture back into the skin, top it with a little bit of Parmesan cheese, place back on baking sheet, put it back in the oven for 8 to 10 minutes.

I actually made these a couple of weeks ago and my mouth is watering just writing about them.  OH. SO. GOOD!  I served this with the Loaded Flank Steak (recipe coming soon).

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Cheddar Garlic Mashed Potatoes with French Fried Onions

I think that mashed potatoes are an ultimate comfort food.  At my house they always accompany warm and cozy foods like turkey, or pot roast.  But I want to eat them way more often than that!  You can change them up and add different things to them to make them better accompany what you are having for dinner.  I don't think I have ever measured the amount of salt, pepper, butter, or milk that I add to my mashed potatoes, but I did today.  Please adjust if you find it necessary.  Mashed potatoes are easy to make just start with less milk because you can always add more.  

Ingredients:

• About 5 Medium Russet Potatoes
• 1 teaspoon Minced Garlic
• 3/4 Cup Shredded Cheddar Cheese
• Salt and Pepper to taste
• About 1/3 Cup Milk (start with a little less)
• 2 Tablespoons Butter
• French Fried Onions

Serves about 6

Wash and peel the potatoes.  Cut into chunks and place them in water.  Bring water to boil and cook until fork tender.  Drain.  Place in large bowl and add butter, milk, and garlic.  Using electric hand mixer beat until smooth.  Add more milk if needed.  Add in cheddar cheese and a handful of French Fried Onions and mix throughout.  Top with a little more cheese and a couple of onions and serve!

I served this with Cranberry Pork Tenderloin, green beans, and Homemade Cranberry Relish.

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Zucchini Fritters

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This is definitely my new favorite zucchini recipe.  It's so easy and everyone loved it.  I grew up eating fried zucchini and I make it for my family now, but this is way LESS mess and according to the non-veggie lovers of my family "it's not slimy"  So it is a Win-Win situation for me!

Ingredients:

• 1 1/2 Cups Grated Zucchini
• 2 Tablespoons Finely Chopped Onion
• Vegetable Oil
• 1 Egg
• 1/2 Cup Flour
• 1/8 teaspoon Garlic Powder
• 1/4 Teaspoon Salt 
• 1/8 teaspoon Pepper
• 1/8 teaspoon Cayenne Pepper
• 1/2 teaspoon Baking Powder

This made 10 fritters.  

Dipping Sauce
Ingredients:

• 1/2 Cup of Mayonnaise
• 1 Tablespoon Key Lime Juice
• 1/4 teaspoon Cayenne Pepper

For sauce, combine all ingredients in a small bowl and mix well.  Refrigerate until ready to use. 

In a medium bowl, combine grated zucchini and finely diced onion.  In a separate bowl lightly beat 1 egg.  In another bowl, mix together flour, garlic powder, salt, pepper, cayenne pepper, and baking powder.  

Add egg to zucchini and mix well.  Next, stir in flour mixture.

In a large skillet, heat vegetable oil.  When oil is hot form the zucchini into small patties and gently place them in the oil.

Cook for about 2 minutes or until a nice golden brown and then flip.

When they are cooked crisp on both sides, remove them from oil and place on a plate lined with a paper towel.  The paper towel will absorb any extra oil.
Then serve hot with the creamy lime dipping sauce.  YUM!

Baked Potatoes on the Grill

These are quick and easy baked potatoes.  I know I said that I was going to make this meal entirely on the grill, but I decided to take a short cut and use the microwave for a few minutes.  Our evenings are so busy and I figured no one would mind if I saved a few minutes.  

Ingredients:

• 4 Potatoes
• Sea Salt
• Pepper
• Olive Oil

Wash the outsides of the potatoes.  Dry them off.  Pierce each potato multiple times with a fork.  Brush the skins with olive oil and sprinkle with sea salt and pepper.  Place potatoes on a plate and microwave for 6-8 minutes (depending on size) turning halfway through.  This step can be eliminated and they can cook all the way through on the grill, but it takes a very long time.  So to speed up the process I cooked them a little more than halfway in the microwave and finished them on the grill.

 Place on grill and cook for additional 12-14 minutes turning throughout.

We are going camping this weekend and I plan on making these potatoes for sure!

I served with Garlic Balsamic Flank Steak and Grilled Corn on the Cob with Basil Sea Salt Butter

Honey Roasted Redskin Potatoes

A pinch of this, a pinch of that, butter and honey! I know you might be thinking "honey? on my potatoes?"  I promise you won't be disappointed.  The rosemary and honey compliment one another to create an AWESOME flavor!  

Ingredients:

•  Redskin Potatoes (The redskin potatoes that I often buy are pretty big so about 5)
• 1 1/2 Tablespoons Honey
• 2 Tablespoons Butter
• A large Pinch Salt
• A large Pinch Pepper
• 2 Tablespoons Diced Onion
• 1 teaspoon Ground Mustard
• A pinch of dried Rosemary (I crumble it between my fingers before I add it)
• A large pinch of dried Parsley

Serves 4

Preheat oven to 375 degrees.  Cut potatoes into bite sized pieces . Arrange potatoes in a single layer in a baking dish that has been sprayed with cooking spray.

 Melt the butter in the microwave.  Add honey to melted butter and stir to combine, next pour that over the potatoes.  Add diced onion and parsley.

 Instead of just dumping in the remaining spices, I like to combine them in a small bowl separately and then sprinkle them over the potatoes.  This helps to ensure that they are evenly coated.

Once all ingredients are together give them one more good stir so that the potatoes are coated well.  Bake uncovered for about 45 minutes,stirring halfway through.  Cooking time will vary because of potato piece sizes, they will be done when they are tender.

I served this with Spicy Teriyaki Chicken Thighs and Honey Roasted Redskin Potatoes.  The flavors all complimented one another PERFECT!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Sweet Creamed Corn

A couple of months ago, my mother-in-law asked me if I liked Creamed Corn and I realized I didn't know because I had never had it.  I have grown up a little and will try just about anything (not that creamed corn is adventurous)!  I figured that her and I could figure out a recipe because if I was going to try Creamed Corn, it was NOT going to come from a can!!!

Ingredients:

• 3-4 Ears of Corn
• 1/2 Cup Heavy Cream
• 1 Tablespoon Flour
• 1 Tablespoon Milk (I used 1%)
• 1 1/2 Tablespoons Sugar
• Salt and Pepper to taste
• 2 Tablespoons of Butter

Serves about 5 people

 So I didn't dirty another pot, I just threw the corn, heavy cream, butter, sugar, salt, and pepper all back in the same pot that I just boiled the corn in over medium heat until butter is melted and mixture is hot.

 In a small bowl, whisk together the flour and milk until smooth.  Turn heat to high and stir for 1-2 minutes as mixture thickens.

This recipe could easily be doubled or even tripled for a larger batch to serve more people.

Be sure to check out our other DELICIOUS corn recipes!
Krazy Corn!


Herb Butter Corn on the Cob


Creamy Corny Rice

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus



Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Sweet Pepper Pilaf

I am so glad that Sherrie introduced me to her super easy Better Than Rice-A-Roni Rice Pilaf recipe.  My family (including myself) loves the original recipe, but I love to see how I can change it up.  The first few times I made Sherrie's recipe I had to look at the blog, but now I make it from memory because it is so easy.    Trust me you will never make rice from a packet again!  Cooking the rice in the chicken broth gives it so much flavor.

  Ingredients:

• 1 Cup Orzo
• 1 Cup of Minute Rice
• 1/2 Cup Sweet Red Pepper (diced)
• 1/4 Cup Onion (finely chopped)
• Salt and Pepper to taste
• 2 Cups Chicken Broth
• Olive Oil

Drizzle Olive Oil in the bottom of saucepan and heat.  Add in onion and saute for about a minute.  Next, stir in Orzo.  Stir occasionally while toasting the orzo for about 2 minutes then stir in peppers.

Add in the rice and continue heating another two minutes.  Then pour in chicken broth.

Cover, bring to a boil, and then reduce heat to low.  Keep covered and cook until liquid is absorbed-about 15 minutes.  Fluff rice with a fork and salt and pepper to taste.  

I served this with Bang Bang Chicken, but it is a very versatile side dish and can go with almost anything.  

Some of my other variations include Parmesan Pilaf and Cumin Rice.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Grilled Zucchini and Yellow Squash

I love making vegetables on the grill, because it is one less pan in the kitchen.  Which means one less thing for me to wash!  And that always makes this mom happy!!!  This is a very basic recipe that can be served with just about any meat from the grill.  

Ingredients:

• Olive Oil
• Lemon Zest
• Salt 
• Pepper
• Pinch of Crushed Red Pepper
• Zucchini
• Yellow Squash

Wash the outside of the vegetable.  I usually use a potato peeler and take of a few strips of the skin.  Cut zucchini and yellow squash into uniformed size pieces.  This helps to make sure that they cook evenly.  Place in large bowl.  Drizzle with olive oil (you want the veggies to be very lightly coated) and salt and pepper.  Sprinkle on a pinch of crushed red pepper and about a 1/2 teaspoon of lemon zest.  Toss until coated well.  

Place the zucchini and squash on the skewers.  Remember if using wooden skewers you need to soak them in water first.

Place on the grill for about 8 minutes turning throughout to make sure that all sides are cooked.  

I served this with Tequila Lime Shrimp and Cumin Brown Rice... definitely the perfect combination!  They take just about the same time to cook so there is no worries about timing.

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!

Cheddar Broccoli Bites

I am always looking for new ways to try to get my youngest son to eat vegetables.  I serve vegetables for dinner every night but he still won't eat them.  Even though he won't eat these, the rest of us loved them so they are going to go in the "keep" box.  

Ingredients:

• About 3 Cups of Broccoli (chopped into bite size pieces)
• 2/3 Cup of Italian Bread Crumbs
• 2 Eggs
• 1 Cup of Shredded Cheddar Cheese
• Salt and Pepper

Makes about 10 pieces

Serves about 5 people

Steam broccoli, but be careful not to over cook it because it still goes in the oven for 25 minutes.  

In a large bowl combine remaining ingredients and mix well.  After broccoli has cooked rinse with cold water to cool it and drain well.

 Add in broccoli and combine.  Form ingredients into small patties.  You don't have to press together just form them loosely.  Place them on a parchment paper lined baking sheet and bake for 25 minutes at 375.  Flip the bites after 15 minutes and finish.

Remove from oven and serve hot.

I served with Pretzel Crusted Honey Mustard Chicken and Parmesan Pilaf. 

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!