Twice Baked Potatoes

Hey Y'all!! I hope life has been treating all of you well. Things around here have been a little chaotic lately; however these Twice Baked Potatoes are the furthest thing from chaos. They practically cook themselves (hence "baked potato") and are a simple crowd-pleaser!

I feel like my lame cell-phone photos don't give these hot little potatoes the proper justice. But trust me when I say: these will get you and your hungry eater(s) all sorts of excited!  

I found this recipe in one of my top "go-to" cookbooks by America's Test Kitchen, Comfort Food Makeovers, (purchased here, from Amazon.com) 

The sautéed onions really give this dish its rich flavor & the simplicity of using a baked potato is perfect for an easy yet filling side dish. My M.I.L makes the absolute BEST potato dishes so I knew I had some pretty big shoes to fill. Nonetheless, these Twice Baked Potatoes did not disappoint! In fact, they've been requested quite frequently at my house… and I can't say "No" to an easy and delicious side dish. Can you?

TWICE BAKED POTATOES 

(recipe adapted from America's Test Kitchen)

Ingredients

• 2 large russet potatoes, unpeeled
• 1 tablespoon olive oil
• 2 tablespoons butter or margarine
• 1/2 large white onion, chopped
• 1 garlic clove, minced
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons milk (or whipping cream)
• a pinch of dry mustard
• salt and pepper to taste
• 2 scallions chopper, or sliced thin

Directions

• Adjust oven racks to top and middle racks. Pre-heat oven to 400 degrees.
• Rub potatoes with olive oil. Using a fork poke several holes into potato skins, then lightly top with salt.
• Bake potatoes for about 1 hour, or until skins are dark and crispy. Turn potatoes half-way during cooking.
• Meanwhile, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add chopped onions and saute until onions turn light brown then add minced garlic and cook until fragrant.
• Once potatoes are cooked, remove potatoes from oven and let cool for 7 - 10 minutes. Turn oven up to 500 degrees.
• Cut each potato half lengthwise. Carefully scoop the inside of the potatoes into a large bowl, leaving about 1/8 inch of flesh.
• Mash potatoes with a fork or potato masher, then gently mix in sauteed onions & garlic, remaining table spoon of butter, 1/2 cup cheddar cheese, sour cream, milk, dry mustard, salt and pepper to taste.
• Evenly spoon mixture back into potato skins. Top with remaining cheddar cheese. Place filled potatoes in a greased baking pan.
• Bake potatoes on the middle rack for 10 - 15 minutes until cheese is melted.
• Sprinkle with chopped scallions, serve, and Enjoy!

Potatoes before their "2nd Bake"

4 Ingredient Creamed Corn

I love creamed corn. There’s just something about corn and cream that get me all sorts of giddy.

I think it’s a perfect side dish anytime of the year! And, therefore, it's only fair that I share with all of you my creamed corn go-to recipe.

I like to whip up this quick 4-Ingredient Creamed Corn for a delicious addition to any meal and the best part is it’s super fresh and super easy to make.

Here’s what you’ll need:

+ 1 bag of frozen corn - I like to use sweet corn

+ Whipping Cream

+ Butter

+ Cream Cheese

+ Plus some garlic salt & black pepper for taste

Here’s what you’ll do:

+ Add about 2 tablespoons of butter to a large pot. Let it melt over medium heat

+ Once melted, Add the frozen corn. Cook about 2 minutes, stirring occasionally, until corn is thawed

+ Next, Add some whipping cream. Depending on how creamy you like it  add enough whipping cream for your desired consistency. If you like it really creamy add more, and if you like it only slightly creamy keep it to a minimum. I’ve noticed I use about ¼ to ½ cup of cream depending how naughty I’m feeling that day

+ Next, add some cream cheese. Just enough to give it an extra cheese-y kick and to thicken up the cream a bit! I usually put about an ounce of cream cheese. Let the cream cheese melt into the corn, and give it a nice stir

+ Lastly, add some garlic salt and pepper to taste

+ Serve immediately and ENJOY!

AND, if you’re feeling real FANCY you can add some amazing toppings to give it some added flair! Here’s some of my favorite topping ideas:

+ Diced Fresh Jalapeno

+ Feta Cheese

+ Couple of dashes of paprika

+ Green onions (pictured above)

+ Bacon (what’s not good with added BACON?!)

And there ya have it! Easy, peasy, Cheese-y 4 Ingredient Creamed Corn

oxox, 

Amanda

Lemon + Parmesan Asparagus

Aahhhhh, Asparagus. Such a delicious and versatile vegetable. 
It possesses magical powers, and has the capacity to make any dish seem a little bit more Fancy...
...and your pee smellin' like.. well we all know where that's going.

But seriously, I love asparagus!  

+

My hubs loves asparagus! 
It's one of his top requested veggies when I ask him what we should have as a side dish.

+


There's something to be said about cooking for your man. 

If he likes it and you made it, then why wouldn't you make it again, right?
I'm all about pleasin' here!

I love making food that he loves, it's a win/win for both of us. 
I make it, we eat it, we both like it, I'm full and satisfied, and he proceeds to tell me sweet nothings about my cooking.
 Which makes me all warm and fuzzy. 
 Then I think to myself, 'I wonder if anyone else would enjoy this as much as we do?'
I decide: Heck! Might-as-well post it to the Blog! Great idea!

So here we are... 

 A couple of nights ago I made a rendition of my ultimate favorite food that my mom makes. It's super duper excellent, and I cannot describe to you how much I love my Mom's Herb-Cheese Steaks {don't worry lots more to come on this soon}. 
Since I was going all out with the steaks, I knew I needed a rock-star side dish that would complement the amazing cheezy, herby, steaky meal that I was attempting to make, then proceed to devour. I've raved about this dish for what has seemed like forever to my husband, and I finally got up the courage to try to make my own... So what in the world was I going to make as a side dish?? 
I immediately knew it had to be my 
Lemon + Parmesan Asparagus

Seriously, this asparagus can be served hot or cold, and dressed up or down - any way you like it. You can pair it with meaty beef, fish, chicken, salad.. whatever, you name it - the asparagus will be nothing shy of delightful. 

Asparagus + Parm + Lemon {pre-oven}

Roasted Lemon + Parmesan Asparagus

Lemon + Parmesan Asparagus

• 1 bunch asparagus
• 1/2 lemon
• 1/4 cup shredded Parmesan cheese
• Olive oil
• Salt & Pepper

1. Preheat oven to 400 degrees.
2. Rinse asparagus, and remove the thick ends.
3. Next, drizzle olive oil onto a large baking sheet.
4. Place asparagus in a single layer across baking sheet and sprinkle lightly with salt & pepper.
5. Next, evenly squeeze lemon juice over all the asparagus, then sprinkle the asparagus with Parmesan cheese.
6. Place asparagus in the oven for 8 - 10 minutes until tender.
7. Serve & Enjoy!