Twice Baked Potatoes

Baked potatoes are good, but twice baked potatoes...different level stuff that dreams are made of.  I had been wanting to make some for a while, and they were just as good as I thought they'd be.  Plus, they weren't complicated – just more time consuming than your standard baked potato.  Well worth the effort, in my opinion.

This recipe works best if you buy potatoes that are roughly the same size and shape.  You'll be slicing them in halves, so a more uniform shape is best.

Twice Baked Potatoes

Serves 8
Total time: 1 hour, 45 minutes

Ingredients:

4 medium russet potatoes (roughly the same size, about 8 oz), scrubbed
3 tablespoons unsalted butter, at room temperature
1/2 cup crème fraiche or sour cream, at room temperature
1/4 cup whole milk or half-and-half, warmed
3/4 cup shredded mild cheddar cheese
1/4 cup lightly packed finely grated Parmigiana Reggiano
5 slices bacon, cooked and crumbled
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons chopped scallions (green parts)

Directions:

1. Preheat the oven to 350ºF.  Set the potatoes directly on the oven rack and bake until tender throughout, about 1 hour to 1 hour, 15 minutes.  Transfer potatoes to work surface and allow to cool for 15 minutes.

2. Using a large chef's knife, cleanly slice the potatoes in half to give two shallow, wide halves; avoid tearing the skin.  Using a towel or oven mitt, hold the potato half and gently scoop out the flesh into a large bowl, leaving 1/4" thick skin.  Repeat with remaining halves.  Mash the potato flesh with a potato masher.

3.  Add in the butter, crème fraiche or sour cream, milk or half-and-half, cheeses, bacon, salt, pepper, and scallions to the potato flesh.  Stir to combine.  Using a spoon, fill the potato skins, lightly packing the mixture into the skins.

4.  Heat the oven to 400ºF.  Arrange the potato skins on a baking sheet or in a large baking dish.  Bake until heated through and beginning to turn golden brown on top, 25 to 30 minutes.  Let sit 10 minutes before serving.


Adapted from Molly Stevens, Fine Cooking

"Ladies Who Lunch" Pimiento Cheese

This recipe is the fancy kind of pimiento cheese that is perfect for classy brunches, baby showers, wedding showers, etc.  So pick out that perfect dress and put on your pearls, you've got pimiento cheese to eat and small talk to make.

"Ladies Who Lunch" Pimiento Cheese

Makes 8 half-sandwiches or 16 tea sandwiches
Time: 15 minutes plus overnight

Ingredients:

4 oz white cheddar cheese, shredded
4 oz fontina cheese, shredded
2 oz crumbled goat cheese
1/4 cup chopped walnuts
3/4 cup mayonnaise
3-4 oz diced pimientos, drained
Salt and pepper to taste

Directions:

Combine the ingredients in a large bowl.  Refrigerate overnight.  Serve as a dip with crackers or as sandwiches.


Recipe adapted from Classic Southern Dishes

Skillet Nachos

I just got my very own cast iron skillet for my birthday, courtesy of my wonderful dad.  To break it in, I made nachos, because obviously they are delicious.  Basically you can do any kind of taco meat/veggie mix that you want and already know how to make, then just follow the directions below!

Skillet Nachos

Yield: 4 individual servings
Time: 20 minutes

Ingredients:

For the taco meat,
1 lb chicken breast, cut into 1" strips
1/2 small onion, diced
1 orange bell pepper – cored, seeded, and chopped
1 pouch Frontera Roasted Tomato Chicken Skillet Sauce

For the nachos,
Canola oil
1 bag of yellow corn tortilla chips
1 14.5 oz can refried black beans
8 oz shredded cheddar cheese
1 bunch green onions, sliced (aka scallions)

Directions:

1. Preheat the oven to 400º.  In a nonstick skillet over medium heat, cook the onion and bell pepper until softened, 3 to 5 minutes.  Add the chicken and cook until no longer pink, 5 to 7 minutes.  Add in the sauce, turn the heat to low, and cook for 10 minutes, stirring occasionally.

2.  While the chicken mixture cooks in the sauce, add 2 teaspoons of oil to the cast iron skillet and evenly distribute over the pan using a paper towel.  Add in desired amount of chips and spoon in 1/3 cup of refried beans over the chips.

3.  Once the chicken mixture has finished cooking, add 1/4 of the chicken mixture over the chips and beans.  Sprinkle on cheese and scallions.  Cook for 12-15 minutes.  Serve immediately!

Empanadas

Empanadas seem like one of those dishes that you'd probably never attempt in your own kitchen.  I mean, it's dough and fillings and folding it up, and wouldn't that take such a long time, be really complicated and messy, and I should just go to a restaurant and get them.  Wrong, friends.  These little beauties were easy and fun to make.  You can fill them up with anything you'd like, the easiest being refried beans and cheese.  I did leftover roasted vegetables, chorizo, and cheese in these ones.  Possibilities are endless, so go ahead, do something a little daring in the kitchen and see how easy it is!

Empanadas

Total time: 1 hour, 20 minutes

Makes 12

Ingredients:

For the dough,

1 1/2 cups all-purpose flour, plus more for work surface

1/2 cup masa harina or fine cornmeal

1 1/2 tsp baking powder

1 tsp salt

1/2 cup plus 2 TBS solid vegetable shortening or vegetable oil

For the filling, (any combination of the following)

14.5 oz can refried beans

2 cups grated or crumbled cheese, such as queso fresco, Monterey jack, or cheddar

3 cups of any thick or rich vegetable dish (I did roasted tomatoes, squash, and zucchini)

1/4 cup milk

Directions:

1. Mix the flour, masa harina, baking powder, and salt together in a food processor, and process for about 5 seconds to combine.  Add the vegetable shortening and process for 10 seconds.  Then, with the machine running, add about 1/2 cup cold water, just enough for the dough to form a ball.  The dough should be fairly dry.  Knead by hand until smooth.  

2.  Divide the dough into 12 balls, cover with plastic wrap or a damp towel, and allow to rest for at least 20 minutes.  On a well-floured surface, roll each ball into a 6-in circle, adding flour as necessary.

3.  Preheat the oven to 450ºF.  Place a couple of tablespoons of filling and a sprinkle of cheese in the center of the circle.  Fold the edges up to meet in the center.  Seal with a few drops of water.  Put on an ungreased baking sheet and brush lightly with milk (makes it shiny!).  Bake until the dough is golden brown and hot, about 20 minutes.  Serve immediately or at room temperature.

Finished product, look how beautiful!

From How To Cook Everything Vegetarian! by Mark Bittman