Twice Baked Potatoes

Ok, so I have a weakness. When in line at the check out stand at the grocery store, I am not tempted to buy a candy bar, gum, or even flip through a gossip magazine. It’s Martha! I can not bi-pass her Food everyday magazine. Her latest one hasn’t really inspired me, just because I don’t like freezey type things, but all her others, yep, I am there perusing as quickly as I can hoping to somehow subconsciously store the data my eyes glance over, all to no avail. I realize I have retained no information whatsoever in the 30 seconds of flipping furiously through the fine pages. So, I cave. I scrunch my shoulders, give a look of defeat, and place it slowly down on the counter ready to be scanned in for yet another purchase I don’t really need. Sure, her articles and recipes are online, but there is something so cozy for me to read through the book from front to back lying in my bed. These potatoes are a result of my caving in and buying another Martha Stewart magazine.

Twice Baked Sour Cream and Chive Potatoes

Inspired by Martha Stewart

How To Play:

1. Preheat oven to 400. Rub 8 small russet potatoes with 1 Tbsp of grapeseed oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife about 45 minutes. Let cool slightly.

2. With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon scoop out all but 1/2 inch potato flesh from inside skin. Transfer to a bowl and add 1 cup sour cream, 1/4 cup milk, 3 Tbsp butter, and 1/4 cup chives; mash until combined. Stir in 1/4 cup Parmesan cheese. Season with course salt and pepper. Spoon mix back into the potato skins. Sprinkle with more cheese (I used cheddar and Parmesan) and chives, bake until browned or cheese is bubbling.


Classic Blueberry Crumb Cake

Last week I had made this, but it was also the week that 3 swallowed the sticker, so it never got posted.  I often times parouse Martha Stewart’s website and found this recipe.   Every Tuesday I have a mom’s group I go to and thought this would be an opportune time to make it.  I unfortunately never had a chance to have a piece, but, it is scrumptious!  My sister thought it might even taste good with chocolate chips instead of blueberries, hey, why not?  Chocolate chips are great!

Classic Blueberry Crumb Cake

By Martha Stewart
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries
Blueberry Crumb Topping
Confectioners’ sugar, for dusting

How To Play:
Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.
In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners’

Blueberry Crumb Topping 

1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

How To Play:
In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.


The First.

I am being reminded of my first year of marriage.  This would be because we got married in the spring.  The colors from the Heather, Grape Hyacinth, Cherry Blossom Trees, Daffodils, and Tulips were instrumental in the choosing of the colors for our wedding.  The first year was difficult.  I wasn’t too keen on being a team player with certain things and Sean wasn’t used to having to let someone know, being me, when he was going to be late coming home from work.  We were both very independent, stubborn and opinionated.  Fortunately, we are extremely committed and because of commitment and sacrifice, we are respectful to one another and have matured and are still maturing into a team, a unit, and a family.  I have always liked cooking and experimenting with different foods.  Sean in our early years was very bent towards red meat and potatoes.  I didn’t know how to cook red meat and I’ve never been a potato kinda gal, so my dinners were often times a flop.  Most nights we would go to our favorite little restaurant and be guaranteed a great meal.  Other times we would go to the butcher and buy ready made meals or stuffed chicken and so forth.  It was a splendid time, but costly.  Kids came into the picture and the lifestyle of being single, kind of became non-existent.  I realized that I had to get my butt in gear, in more ways than one, and embrace change and healthy lifestyle to the fullest. No more excuses.  No more laziness.  Included in a shower gift, someone had given me a Martha Stewart Living Magazine. I flipped through it and instantly became a Martha groupie.  I happened to come across this chicken recipe that has become the staple dinner for when we have company.  I wanted it this evening, so therefore, here it is. Thanks Martha for the inspiration, you rock.

Baked Crisp Parmesan-Romano Chicken

 (Inspired by Martha Stewart)
1/4 cup extra virgin olive oil plus more for baking sheet
1/4 cup + 1 Tbsp olive oil
1/2 Tsp sea salt
1/4 Tsp crushed red pepper flakes
1/2 Tsp dried oregano
1 garlic clove, minced
1 whole chicken-rinsed, patted dry and cut in 8 pieces or (I use 12 boneless, skinless chicken thighs and 3-4 breasts, cut in strips, instead).
For the coating:
1 cup fresh bread crumbs, or cream crackers, processed
1/4 cup Parmesan cheese
1/4 cup fresh grated Romano cheese
2 Tbsp finely chopped parsley
1/4 Tsp ground pepper

How To Play:
Preheat oven to 400 degrees. Whisk together oil, vinegar, salt, red pepper flakes, oregano, and garlic in a 9×13 baking dish. Add chicken to marinade. Cover. Refrigerate at least 1-8 hours.
Stir together bread crumbs, cheeses, parsley, and pepper in medium bowl. Line a rimmed baking sheet with parchment paper or foil, oil lining. (I just grease a baking sheet with coconut oil.) Dredge each chicken piece in bread crumb mixture to coat. Transfer to prepared baking sheet. Bake chicken until bread crumbs are golden and chicken is cooked through, about 45-50 minutes. Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with olive oil and vinegar or a simple spinach salad with grated carrots, pecans, tossed with olive oil and balsamic vinegar.