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Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch. I've been cooking since I was a little kid. My recipes are based on trial and error, studying cookbooks, family recipes, blogs and cooking shows. I always start with fresh, healthy ingredients because that's what tastes the best. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! Besides cooking, gardening and photography, I also like to sew. Here are some items from my Etsy Shop:

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Exploded Potatoes

Here’s how to get your kids to eat broccoli: 1) Make it taste amazing. 2) Give it a good name that doesn’t include the word broccoli, like Exploded Potatoes, Potato Puffs Supreme, or Candied Potatoes Francais.

Heat oven to 350. Bake potatoes appx 45 minutes. Chop broccoli, peel stems and chop those up too, drizzle with olive oil, season with salt and pepper, bake at 350 appx 20 minutes.

Saute chopped shallots in 2 tblsp butter.

Cut potatoes in half. Scoop cooked potato into a bowl. Place potato skins in a buttered casserole dish.

Mix the sautéed shallots and melted butter with the potatoes, add 1/2 cup milk* and 1 small container of plain Greek style yogurt or sour cream, salt and pepper to taste, 1 tblsp dried parsley. Mix it all together, add the roasted broccoli pieces.  * (this amount is for 2 large russet potatoes, add more milk and yogurt if you’re making extra potatoes)

Scoop potato mixture into the skins and top with shredded cheddar cheese. Bake for another 20 minutes at 400 until golden, crispy and amazeballs.

The last picture is the same recipe with the roasted broccoli left out for the Mama’s Boys. 

Yum!

2012.02.01  5:35am  ∞

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    Follow this blog… Trust me, You’ll LOVE it!
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    It’s yummier than it looks. Even when I used just some ordinary kind of cheese, and made four potatoes instead of two...
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