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


  • 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)


  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 !



Garlic Parmesan Spaghetti Squash 

Happy Wednesday ! I hope you had a great one. Today was the day for the ever adverterous and daring me to make something new on a weekday …. but as they say no pain no food…. 🙂 

Spaghetti squash has always interested me but I could never find it. Low and behold last week at Aldi’s they had a few and I picked one up to finally try it. I decided to try something simple to know how it would taste and open my tastebuds to trying it in different ways. Here is how I prepared it. 

Tools Needed

  • Cookie sheet 
  • Sharp Heavy Knife
  • Spoon
  • Cutting board 
  • Fork
  • 2 Tupperware containers
  • Oven at 400 degrees F


1 Spaghetti Squash ( mine was about 1-1/2 lbs)



Olive oil

2 table spoons of grated Parmesan 

1 teaspoon of Garlic Powder


  1. Cut spaghetti squash in half and remove seeds with a spoon.
  2. Sprinkle olive oil, salt and pepper all over in side and poke holes throughout. 
  3. Flip over so the inside is facing down. Cook at 400 degrees for 45 minutes. 
  4. Take out of oven and with a fork scrap in long strokes the inside of the squash. It really does resemble pasta . 
  5. Dump the spaghetti into a Tupperware or bowl. Mine yielded about 5 cups. 
  6. I took about half and placed in another container. Add Parmesan and garlic powder and mix well. 
  7. Done ! 

This was very simple. For the first time trying it, I could have eaten it just fine without the garlic or Parmesan. It had a nutty flavor so it paired well with the Parmesan  and I want to try it next with alfredo sauce or to add meatballs and tomato sauce  . I did reserve half so I can try something else with it. This will have infinite possibilities.

How have you prepared it ??? Any suggestions? Leave me a comment ! 

Enjoy ! 


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

Cutting board 

Large cookie sheet or pan 

Oven at 400 degrees


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 

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 !


Texas Fries at home

So if you have been to Chili’s you know the name Texas fries. It’s great appetizer that comes in a hot cast iron plate cheesy and spicy ….

I started making this at home a little under  2 years ago when money was tight and then I unfortunately (fortunately) was laid off. Since there was no more splurge funds we had to make due with what had and couldn’t get one of our usual Friday or Saturday night meals. 

Since I started making it…. this is another simple dish that my family asks for football game food or like today to each with a nice steak. 


2 1/2 cups of mild cheddar cheese

32 once bag of Ore Ida Crinkle Fries

8oz of Ranch Dressing

16 oz of Bacon

2 tablespoons of jalepenos (more/less as desired)

Oil for your fryer or pan (I used a pan)

Salt for the fries (to taste)


Deep Fryer or deep pan for frying 


10 inch cast iron pan

Paper towels 


In your fryer (I used my pan this time) place fries in batches. Smaller batches will help it cook quick and to stay crisper.

 At the same time on a plate with paper towels add the bacon in strips. Use your microwave and cook on high for 6 minutes or until crispy. This will help get rid of a lot of fat while staying super crispy. 

Next grab your cast iron pan, the cheese, ranch and jalepenos. And start layering with cheese, crumbled bacon, and ranch at the bottom. Then adding fries and then layering again cheese, bacon and ranch dressing and this time adding jalepenos spread out over it. Keep layering until the fries run out. On the last layer  I add more cheese, bacon , ranch and jalepenos. 

Place in the oven at 400 degrees Fahrenheit for 10 minutes or until cheese is melted. 

 Serve right from the cast iron pan.

Simple, easy and delicious. 

This is a very versitile type recipe. If you don’t eat bacon, use turkey bacon or use chicken breast instead or mix the cheese to pepper jack or Monterey Jack and colby. You can use just about any type potato too … Tater tots, wedges, shoestring. The only thing I would not change is the ranch dressing , I have yet to find a better or comperable replacement.

Enjoy !