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Potato Skins

Posted in Recipe D'Jour, tagged , , , , , , on November 5, 2010| Leave a Comment »

Potato Skins

With or without sour cream its your choice!

Potato skins are great for any occasion. They make a great snack, appetizer, side dish or party favor.  They are fairly cheap and rather easy to make and are sure to please just about anyone.  With football season in full swing potato skins make a perfect Sunday game snack.

Cost: $5.75

Feeds 4 people

Ingredient List:

  • Russet Potatoes – 5
  • Bacon – 4 strips
  • Cheddar Cheese – 2 oz grated
  • Mozzarella Cheese – 2 oz grated
  • Green Onions – 1 oz chopped
  • Heavy Cream – 1/3 cup
  • Paprika – 1 tea spoon
  • Salt – 1 tea spoon
  • Pepper – ½ tea spoon
  • Sour Cream – 3 table spoons (optional)

 

Step 1: Bake Potatoes – Bake four potatoes in oven at 350 degrees F for 45 minutes to an hour.

 

Step 2: Prep your skins – After removing your potatoes from oven let cool to a comfortable working temperature.  With a spoon hallow out inside of potato being weary to not compromise the structure of the shape of skin.  Save inside in a bowl it will be used for the stuffing for your skin.

Here is your hallowed out skins and left over insides.

Step 3: Create Stuffing – Peel remaining potato and boil in water for around 25 minutes or until adequately soft.  In a small saucepot combine boiled potato and the saved potato insides from step 2 and mash together till you have a sort of potato paste.  Pour in heavy cream, Salt and pepper and bring to a boil.  Stir at boiling temperature for around 5 minutes, then let simmer for another 5 minutes or till mixture begins to thicken.  Chop your bacon into pits and put into mixture. Add Cheddar (1.5 oz), Mozzarella (1.5 oz) and paprika and stir it into mixture till you have almost like a gummy blob.

Your finished stuffing.

Step 4: Fill Skins – Take hallowed out skins from step 1 and fill equally with filling created in step three.  Preheat oven to 350 degrees F and bake filled skins for around 5-8 minutes.  Pull out skins and add remaining Mozzarella and Cheddar cheese dispersed equally to the tops of each skin and put back into oven around 3-5 minutes, just long enough to melt the cheese. Pull skins out and top with sour cream and green onions.

 

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Roasted Vegetables in a Balsamic Vinaigrette

Posted in Recipe D'Jour, tagged , , , , , on October 23, 2010| 1 Comment »

Roasted Vegetables in Balsamic Vinaigrette


You can’t have a meal with out a good side dish.  This is a tasty and elegant way to do vegetables. It is quick easy and painless and a recipe that anyone will love.  I cooked this one up for someone who does not really care for vegetables and she ended up going home and replicating it to furnish a side for a repast between her and her boy friend.  Enjoy this Recipe Djour bonus this week!  These are the vegetables that I usually use but you can use just about an array your heart desires.

Total Cost: $8.50
Feeds about 4-6 people as a side dish

Ingredients:

  • Yellow Squash – 1 Sliced (julienne)
  • Zucchini – 1 Sliced  (julienne)
  • Mushrooms – 6 Sliced (julienne) any variety
  • Celery  – 2 stalks Sliced (julienne)
  • Carrots – 2 Sliced thin
  • Olives –  8oz Chopped
  • Red Pepper – 1 rough chop or Julienne
  • Red onion  – ½ julienne
  • Balsamic vinegar – 2/3 cup
  • Basil – Fresh – 2 oz
  • Oregano – Fresh – 2oz
  • Parsley – Fresh – 1 oz
  • Sage – Dry – tea spoon
  • Olive oil – 1/3 cup
  • Thyme – Fresh – tea spoon (2 stalks
  • Salt – table spoon or to taste
  • Pepper – Tea spoon or to taste
  • Garlic Fresh – 1 piece off clove (minced)
  • Rosemary – 1 tea spoon (Dry)

Step 1: Blanch Vegetables (boil) – In a medium size boiling pot add carrots, onions, celery, and Red Pepper.  Boil for around 8-10 minutes till vegetables are soft to touch. Strain vegetables.  If you don’t wish to blanch your vegetables you can skip this step and then just roast them for 35-40 minutes in step four.

Step 2: Make Balsamic Vinaigrette – In a food processor or blender (I prefer a blender) mix Balsamic Vinegar, Basil, Oregano, Parsley, Sage, Olive oil, Thyme, Salt, Pepper, Garlic and Rosemary.  Blend till you have a uniform liquid, all herbs should be totally ground up.

Step 3: Roast Vegetables – In a medium size roasting pan put all vegetables form step 1 and your zucchini, mushrooms, squash and olives.  Pour Balsamic Pesto from step 2 over vegetables.  Pre heat oven to 375 degrees F, roast vegetables for around 12-15 minutes or until they reach desired quality.  If you decided not to blanch your vegetables roast for 35-40 minutes.

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