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.


Mustard Chicken Dish

I remember the early days of our marriage.  I really wanted to be the one to make the meals and to slave all day in the kitchen, like a Mrs. Cleaver type persona.  I had it pretty easy when before marriage.  I lived at home and was a full time university student.  My parents like to order in a lot, so I kind of did too.  There were times I was ordering in sushi 3 times a week.  Well, that lifestyle changed dramatically when I got married. My quest for food developed later when finances were becoming a burden as well as a reality.  I think Sean and I went from eating out 3 times a week to eating out once a month, if that.  A dish that my mom and I kind of made up together one day, while I still lived at home, is this mustard chicken dish.  When I made it for Sean, shortly after our marriage, it became a favorite of his. It is simple to make and tasty to eat.

Mustard Chicken Dish

3-4 boneless skinless chicken breasts
2-3 garlic cloves, minced
2 tablespoons of grapeseed oil
salt and pepper, to season
1/4 cup sour cream
1 teaspoon French’s mustard
1 dash of hot sauce
2/3 cup parmesan cheese
1/3 cup shredded cheese
1 teaspoon paprika

How To Play:
Heat minced garlic in a large skillet with oil. Add chicken breast with salt and pepper sprinkled on it, cook until no longer pink. Feel free to add a bit of water, if it begins to burn, or the skillet seems quite dry. Add sour cream and mustard. Stir in the skillet until well combined and the chicken is well coated. Add hot sauce and cheeses. Stir until all combined, sprinkle in paprika. Serve with broccoli or asparagus and jewel rice (rice medley).