The Perfect Baked Potato

So, I realized that I really didn't have anything to blog about. I've been a bit distracted from my regular crafty routine. Tuesday, we had a run in with what I *think* was a carpet beetle larvae. Massive cleaning ensued and I didn't find any signs of another so we hope we're in the clear. The house was cleaner for a day and I was really worn out. Yesterday, D decided to be sick. That means, that while there isn't a ton of extra load as far as child care is concerned (I mean, I take care of the all day anyway), it seems like there is a whole lot more because there is an absolutely useless adult laying around all day and not helping. Plus, I didn't get to shower. He looks like he's on the mend, so hopefully, life can resume as normal today.

Anyway, we're having baked potatoes tonight, so I thought I'd share a couple of excellent recipes. One for the perfect baked potato and another for the perfect baked potato topping: Potato Sauce.  I hope my family isn't offended that I'm sharing our potato sauce recipe. It's just that, you can't have "the perfect baked potato" without it.

Without further ado:

How to bake the perfect baked potato

Ingredients:
4 medium russet potatoes (7 to 8 oz. each), scrubbed
Olive Oil
Salt

Method:
Pre-heat oven to 450 degrees with oven rack in the middle position.
With a paring knife, pierce each potato here and there on each side. Microwave potatoes on high power for 4 minutes (for fewer potatoes plan on 2 minutes total cooking time for each potato). Out of the microwave, use a basting brush to brush the potatoes on all sides with olive oil. Season each potato with salt.
Place potatoes directly on the oven rack and bake for approx. 30 minutes or until a skewer glides easily through the flesh, turning potatoes half-way through cooking time. (I like to put a drip pan on a lower oven rack beneath the potatoes.)
Remove potatoes from oven and pierce them with a fork to create a dotted X on the top of each potato. Press in at the ends of each potato to push the flesh up and out. Note: To ensure that the flesh does not steam and become dense, it's imperative to open a baked potato as soon as it comes out of the oven. This will keep the potato fluffy and light.
Serve with Potato Sauce and other toppings of your choice.

So, above is how I like to top my baked potato (though sometimes I add bacon). Cheese (lots of it), broccoli and potato sauce (I'm obsessed with "the sauce").

Potato Sauce

Ingredients:
1 8 oz Cream Cheese, softened
1/2 Cup Buttermilk
1/2 Cup Mayonaise
1/2 tsp. Onion Salt

Method:
Using a hand mixer, blend all ingredients until smooth.

I always halve the recipe. I've found that is the perfect amount for my family of 4 (two adults, two small children).

And there you have it. I can't wait for dinner tonight!

Have a Happy Day!

~MJ

Stepping Out For Fro Yo

I remember my parents taking myself and my siblings to a frozen yogurt place called Yozen Frogurt.  I thought the name was terribly clever at the time.  Frozen yogurt seemed like a really special treat.  My favorite flavor then and now? Chocolate with gummy bears.

Am I crazy or is frozen yogurt majorly back in? I've seen frozen yogurt places popping up everywhere.  Because I love, love it, I made it a habit to treat my kids every once in a while.  When I discovered Red Mango, I started treating myself and my kids a little more often.  It's all natural, so I can justify eating it for lunch. It's delicious. I think I've become an addict.

I don't get chocolate with gummy bears, but I do get the mixed berry parfait.  My little ones like the original flavor with berries and mochi.  We have a good time of it as you can see.

I suggest stepping out and treating yourself (and your little ones) to your favorite fro yo.

Have A Happy Day!

~MJ


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Weeknight Meal: Easy Baked Ziti

One of our favorite weeknight meals is Baked Ziti.  My husband spent two years in Italy. He claims to know Italian food and has given it his stamp of approval. I'll take that.

Baked Ziti is a grand departure from the pasta meals of my childhood.  I recall a few different pasta dishes: Lasagna (good and basic, but no real spice), Spaghetti with a meat sauce (spices from a store bought mix), Mac and Cheese (of course) and my personal favorite "Spiddle Diddles."  One of my older brothers claims that this last dish was invented when my mother was on food stamps. I haven't verified this claim, but it does kind of make sense.  Spiddle Diddles has three ingredients: Tomato juice, cooked elbow macaroni and a little pepper.  D refuses to eat it.  I craved it during at least one of my pregnancies and required it almost every day.  It's a little weird, I guess, but what's wrong with a little simplicity?

Anyway, Baked Ziti is fairly simple, uses good straightforward ingredients and still manages to be leaps and bounds above my childhood fare.

I got this recipe straight from America's Test Kitchen and have altered it only slightly. Definitely enjoy it with a green salad and some good crusty bread.

Skillet Baked Ziti
From America's Test Kitchen

Ingredients:
1 T olive oil
6 garlic cloves, minced
1/4 ts. red pepper flakes
table salt and ground black pepper
1 (28 oz) can crushed tomatoes
3 cups water
12 oz. Ziti (3 3/4 cups, I prefer ziti rigate)
1/2 C heavy cream
1/2 C grated parmesan cheese
1/4 C minced fresh basil leaves
1 C shredded mozzarella cheese

Method:
Pre-heat oven to 475 degrees.

*Measure water & pasta before you begin cooking. Prep Parmesan & basil while pasta cooks.

1. Simmering the Ziti: Combine oil, garlic, pepper flakes & 1/2 ts. salt in a 12-inch, oven safe skillet. Saute over medium-high heat until fragrant (about 1 minute).  Add crushed tomatoes, water, Ziti & 1/2 ts. salt. Cover and cook, stirring often & adjusting heat as needed to maintain vigorous simmer, until Ziti is almost tender (15 to 18 minutes or to package directions).

2. At this point, transfer pasta to an oven safe casserole dish if you didn't have an oven safe skillet.  Stir in cream, Parmesan & Basil. Season w/salt & pepper to taste. Sprinkle mozzarella evenly. Transfer skillet (or casserole dish) to oven. Bake until cheese has melted & browned (about 10 minutes). 

Enjoy!

On a side note: while I was cooking my Ziti this last week, I started to smell something burning.  I couldn't figure it out until I went to put the pasta in the oven. This is what I discovered:

 

My husband had left one slice of left over pizza in the oven the day before. I guess it was keeping warm in there and when he turned off the oven, he promptly forgot it was there. I managed to turn it to charcoal in my 475 degree oven. I was NOT happy when I discovered this.   Yuck.

Have a Happy Day!

~MJ