4 Monday Munchies

Todays Monday Munchies features twice backed potatoes

WARNING: not for the health conscious individual!

This was dinner last night

Steak on la grill, broccoli and cheez, shrooms, and of course the twice baked taters ya-um

Now for the good stuff. These suckers are easy peasy and sooo freakin good (probably not too good for you though)

Step 1: Poke some holes in your taters and pop those suckers in the microwave for about 5 min. or until soft (this is the first bake)

Step 2: Let them cool off a bit the cut them in half

 Step 3: Take a spoon and scoop out the majority of the potato but leave a thin layer and place the scoopings into a medium sized bowl

Step 4: Melt some butta ( I melted a stick and I also used about 6 small potatoes) and drizzle a little bit of butter into the bottom of each potato

Step 5: In the bowl with the scoopings add the rest of the butter leaving just enough left over to drizzle over the top of your potatoes. Then add some shredded cheddar cheese (or whatever kinda you prefer) and about 3 or 4 hardy spoons full on sour cream, some garlic salt and pepper to taste (I like mine extra garlicy) and a few dashes of paprika again to taste and mix mix mix it up

NOTE: my measurements are far from exact because I just eyeball everything. Its mostly to taste so if you want it extra creamy add more sour cream, if you love garlic slat add more, or if you hate garlic nix it all together. You could also add chives and bacon too if you wanna get all fancy you know get creative with it!

Step 6: Scoop the mixture into each potato half. There should b more than enough to fill um up (unless you are like me and ate more than half the mixture because you took the 'to taste' directions to literally)

Step 7: Sprinkle more cheese on top and a dash of paprika (and bacon and chives and whatever else you feel like) and drizzle the rest of the butter over top

Step 8: Pop those puppies in the oven on broil for about 5 min. (or until the cheese is brown and bubbly)

Step 9: take um out let um cool and eat the crap outta them

again I say YA-UM.

So yeah there you have it. Now go make them and eat them and love them and let me know that you did it!

Happy eating!

0 Monday Munchies

I bought this book yesterday



YAY! (that is my excited face)

It only cost me $4.99 at Home Goods

So as mentioned below I made Prosciutto with Melon & Asparagus for dinner tonight. We want to make it for my sisters shower on Saturday so we thought we would try it out first.

I'm happy to say it was a success!
I know it sounds like a random assortment of ingredients but they all mesh really well together. The only thing we are going to change is the dressing. We have one from another asparagus and raspberry salad we make and it seems it might make a better fit. I will post both dressings below!

Salad:

Ingredients~

8oz asparagus (I bought a bundle and have no idea how much it weighed)

1 small cantaloupe (to our surprise these are in season and over flowing at the grocery store)

2 oz. prosciutto thinly sliced (i'm not sure how much we got we just bought the pre sliced pack at the deli. I think there were like 7 slices in it)

5 1/2oz bag of mixed greens salad ( or smaller, I feel like it doesn't really need as much leafy salad as it calls for next time I will probably use one bag for 2 f these salads we are making on Sat.)

5/8 cup fresh raspberries (or how ever many you feel like adding)

Parmesan cheese (calls for 1 tbs but Im a cheese addict so i shredded the whole thing!!)

Dressing #1:

Ingredients~

1tbsp Balsamic vinegar

2tbsp raspberry vinegar

2tbsp Orange Juice

Whisk together

Directions:

Trim the asparagus and cook in lightly salted boiling water for 5 min. or until tender (I did 10 min. because I like my asparagus extra soft)Drain and plunge into cold water. Drain again and set aside

Cut the melon in half and seed. Cut into small wedges and cut away rind. Separate the prosciutto and wrap around the melon wedges.

Arrange the salad greens on a large serving platter. Lay the asparagus down and place the melon wedges on top.

Scatter over raspberries and cheese.

Add dressing

EAT AND ENJOY!


Dressing #2:

Ingredients~

1 cup fresh raspberries

1/3 cup raspberry vinegar

1/4 cup sugar

2tbsp Dijon mustard

1tbsp sour cream

1tbsp minced shallots

1/2tsp minced garlic

1/8tsp salt

1/8tsp white pepper

1 1/4 cup veggie oil

Directions:

Slightly crush 1/2 cup raspberries stir in rasp. vin.

Let stand about 10 min

Strain rasp. and discard the seeds (optional)

In food processor combine rasp. liquid with remaining ingredients except oil and remaining raspberries.

W/ machine running, slowly pour in oil in a steady stream

Refrigerate covered

Use remaining rap. for garnish

Here is how mine turned out




If you try this let me know and tell me what dressing you used and if you liked it or not!

Happy cooking!!!!

0 Recipe Day(s)

I just bought this today



I am really excited because it has some really yummy recipes in it and I can't wait to try them out. So I am going to try to have a recipe day at least once a week maybe more depending on how often I cook and which ones turn out really well. I'm thinking about trying a side dish tonight since we already have chicken salad made for dinner. I will let you know how it goes!