Hasselback Potatoes


In the interest of spicing things up for dinner, I saw a video from Tricia Yearwood that peeked my interest for Hasselback Potatoes. As I researched this recipe it seems that everyone has a different way of making them. The important part of making these potatoes slicing them without cutting all the way through them. This makes for a crispier potato. If you research this further these type of potatoes are a Swedish style side dish. This has so many possibility …. I can imagine making like a “piggy potato” loaded with meat and cheese …… ( stay tuned).

 After reviewing a few recipes ( and what I had in hand) this is my version of Hasselback Potatoes. 

Tools Needed

  • Sharp knife
  • 11 x 13 pan
  • Basting Brush
  • Small bowl or sauce pan
  • Small grater or garlic press 
  • Oven at 400 degrees F

Ingredients


  • 1/2-1 stick of Salted Butter
  • 4-6 cloves of garlic 
  • Salt and Pepper to taste
  • Shredded Cheddar Cheese
  • 5-6 medium size potatoes 
  • Sour cream (optional)
  • Lettuce (optional)

Directions 

  1. Wash and scrub the 5-6 Baking potatoes ( I am using what I have,most recipes say Yukon Gold or Red Potatoes)
  2. Slice as many slices as you want into then potatoes but do no cut through all the way.
    3. Melt 1/2 stick of butter and the grate or use the garlic press to add the garlic to it and add 1/2 tsp of garlic powder.


    4. Add salt and pepper to taste into the potatoes and then use a brush to add the garlic butter to the potatoes. Make sure you open slices parts and add the mixture and salt to it.


    5. Bake in the oven 400 degrees for 30 minutes. Take out the oven and cost again with the garlic butter. They start to open up like an accordion. 


    6. Put back in the oven for another 20-30 minutes. Take out add cheese and place for another 10 minutes. 


    7. Add your fixin’s and chow down.


    There are other recipes that have you use a mix of olive oil and butter with a higher cooking temp to make it crispier. I was happy with this because it was like a crunchified baked potato!

    This was a great side dish to add the pork chops hubby made. I added small lettuce and tomato salad and you have a pretty well balanced meal. It did take some time and I started my prep work at 4 am ( so I wasn’t rushing at 6 pm to get it all started) but well worth the time and effort. 

    Enjoy !

    Ericka 

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Roasted Zucchini and Yellow Squash 

Growing up zucchini was the most abundant vegetable that grew. We mainly made zucchini bread and cooked it some how. However, I recently rediscovered these vegetables in my healthier eating and this was my happy medium to cooking something tasty and healthy. This is definitely a great way to use your zucchini  and  yellow squash harvest. 

Also the ladies at work smelled my lunch and asked me for the recipe and it’s so simple. 

So without further delay ….

Tools Needed
Knife

Cutting board 

Large cookie sheet or pan 

Oven at 400 degrees

Ingredients 

2 zucchinis sliced into strips

2 yellow squashes sliced into strips

1/4 cup  Parmesan cheese grated or 1/4 to 1/2 cup of fresh Parmesan shredded ( can add more to taste)

1 teaspoon garlic powder

1 teaspoon onion

Few dashes of salt and pepper 

A pinch of Italian seasoning 

3 tablespoons of extra virgin olive oil 
Directions 

1.Cut zucchini and squash into strips, place in cookie sheet and sprinkle the olive oil all over.


2. Sprinkle all the spices ( garlic powder, onion powder, Italian seasoning, salt and pepper)and Parmesan on the zucchini and squash and mix by hand until evenly distributed. 


3. Bake in the oven at 400 degrees for 25-30 minutes.


Eat these alone or package for work the next day ! Reheats well. Using the shredded Parmesan will give it more chrunch. I strongly recommend this as side dish that can go with any meat.
Enjoy !

Ericka 

Califlower Cheese Sticks 

Making healthy choices are often hard to do because it often doesn’t taste good or your have to cut out too many things you love. This is recipe the best of both worlds.  No long introduction needed. 

Let’s get to it !!


Tools needed 

Knife 

Blender or food processor 

Spatula 

Spoon

Measuring spoons

Oven at 450 degrees 

Cookie sheet or 9×9 pan 

Ingredients 


1 califlower head 

1 tablespoon of Italian seasoning 

2 eggs 

4 cloves of garlic minced

1/2 cup of shredded Parmesan cheese

8 oz bag of mozzarella cheese or 2 cups grated 

Salt 

Non stick spray 

Directions 

1. Take califlower and cut into pieces to place in the blender or food processor 


2. Blend until it looks like tiny rice pieces 


* I squeezed out excess liquid through a cheese cloth but that’s optional.

3. Add to a bowl and add eggs, minced garlic, Italian seasoning, and  1/4 cup of the Parmesan cheese.


4. Mix until all incorporated.


5. Spray the pan you are using with non stick spray and pat down mix until evenly distributed.


6. Add the mozzarella and the rest of the Parmesan on top and bake at 450 degrees for 20 minutes.


7. Wait for the house to smell like pizza 🙂 and let cool for at least 5 minutes ( try to contain yourself lol)


8. Sprinkle salt as needed ( we added some after and made it even better)!Cut and dip in Marinara sauce if desired.
Enjoy!

Ericka 

Chicken BOMB! 

It’s been a few weeks and honestly I was so bummed out that I couldn’t find the inspiration for anything new or creative to try. But today was a good day to try something new and kill it in the kitchen. If you like mild to hot, food this is for you . Although I have a small modification for people who don’t like spicy foods or can’t handle the heat at the end.

First this is not my original recipe, I did however make it to my taste. Remember cooking isn’t always about following a recipe it’s about making good food. We are not salt and pepper people unless it’s on a good porterhouse steak! So when I saw this post for Chicken Bombs from Skinny Momma on Facebook I wanted to dig in! And I am sure you will too.

Chicken Bombs

Ingredients 

  
4-5 nice size chicken breasts

4-5 jalepenos sliced in half and with seeds and ribs removed 

1-8 oz block of cream cheese (room temperature) 

3/4 cup of cheddar cheese

3/4 tsp of garlic powder

1-2 tsp of Goya Adobo 

20 slices of bacon 

2 tbls of honey barbecue sauce 

Tools Needed 

1 baking pan

1 knife

1 cutting board

1 bowl

1 spoon

1 fork 

Your oven 400 degrees 

Directions 

Take chicken breasts and remove fat and cut in half. Butterfly or cut a slit into the chicken breast. Season the chicken breast with the Adobo on both sides. Set aside.

    
Take the cream cheese, cheddar cheese and the garlic powder and mix together. Take the halved jalepenos and fill them in with the cheese mix.

  
   
 Take the jalepenos and place cheese side down in the middle of the chicken and roll the chicken around the jalepeno.

  
Take the bacon and wrap around the chicken.

  
Place in a 400 degree oven for 30 minutes or until you see the bacon get crispy. Remove from the oven and drain the bacon fat. Cover each piece of chicken with the barbecue sauce and reduce the heat to 350 degrees and put the chicken bombs back into the oven for an additional ten minutes.

  
Remove and let sit for 5 minutes and serve !

  
*If you do not like the heat. Put the cheese mix directly on the chicken and roll chicken and then wrap in the bacon.*


This is sooooo good !!!! 


Enjoy!

Ericka 

Lazy Eggs – 3 Ways

So it was a normal morning, dogs wake me up and soon the kids. And after they were taken care of it, was time for Facebook and Instagram.

This morning, a page a follow “Skinny Mama” posted Lazy Eggs. I instantly liked it! I was ready to make it this morning. So as I was preparing it, I get a text from my hubby , “when are we going to try this”.  He saw the same post.  The only thing he did not like was adding tomatoes. Fortunately and unfortunately, we did not have tomatoes but as usual, I am always thinking of how I can make it better. This is what I came up with and it was SO YUMMY!

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Lazy Eggs 3 Ways

Tools you will need :

1 Cupcake pan ( I only had a 6 cup pan)

1 Fork or Wisk

3 Bowls ( or 1 bowl and wash in between)

1 Knife for cutting

1 Spoon

Cooking Spray

Your Oven

Ingredients

6 Whole Eggs ( I used an egg per cupcake cup)

1/2 cup of Mild cheddar and Monterrey Jack Cheese mixed

1 Clove of Garlic Minced

1/4 White Onion Minced

1 tsp of Red Pepper Relish

4 Slices of Honey Ham ( We used the BJ’s Brand- Wellsley Farms)

4 Slices of Hard Salami

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Lazy Eggs #1

Spray the cupcake pan with cooking spray

Take 2 eggs, sprinkle some of the cheese in, a little of the garlic, a little of the onion and add the teaspoon of red pepper relish scramble together.

Line 2 of the cupcake cups one with a slice of ham and one with 2 slices of hard salami.

In each cup add the mixture evenly.

Lazy Eggs #2

Take 2 eggs, sprinkle some of the cheese in, a little of the garlic, a little of the onion and scramble together.

Line 2 of the cupcake cups one with a slice of ham and one with 2 slices of hard salami.

In each cup add the mixture evenly.

Lazy Eggs #3 ( This is closest to the original recipe)

Line 2 of the cupcake cups one with a slice of ham and one with 2 slices of hard salami and sprinkle some of the cheese in, a little of the garlic, a little of the onion at the bottom of the ham or salami cup

Take 2 eggs and crack a whole egg into each cup.

Heat your oven to 350 degree F, when preheated, add the cupcake pan and cook for 18-20 minutes. The scrambled eggs will puff up quicker, the whole egg is the last to cook through. If you like a slightly runnier egg, cook a little less but it taste great even fully cooked. Let sit for 5 minutes and remove from pan.

Grab your cup of coffee or juice and enjoy!

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