Idaho Sunrise

pictures source same as recipe source

Okay, these aren't your super nutritional breakfast but they are creative and something different to serve up for your overnight guests.

My personal opinion....they weren't worth the work.

They were good, but the lazy cook in me would rather just make this skillet style.

If you're going for presentation and you want to impress...give 'er.

Instead of parsley, I went green onions....just how I roll....it paired well with the other fillings.

Check out My Fridge Food for the recipe.  Let me know if you try it and what you think.

Twice Baked New Potatoes

source same as recipe

Time consuming.  Tedious.  But....oh soooo delicious and another huge hit!  It was worth slaving in my kitchen for.  The best part is they can be made ahead of time and just put in the oven before serving.  

Perfect little bite size potatoes.  

They made my heart sing.

The only thing I didn't follow was the red potatoes...I used white skinned new potatoes.  Red might have looked prettier, but other than that...doesn't really matter.  Use what you have/want.

You can get this one at Taste of Home.

Black Bean and Rice Stuffed Peppers

picture source same as recipe source

I recently had a girl's night at my house.  I was craving a Mexican fiesta, but didn't want to make something I always make...I wanted to try something new.

Enter...stuffed peppers.

Okay...these were so good and you know what....they were even better heated up as left overs for lunch a couple of days later.

When I made mine, I made way too much filling, so guess what us ladies made for breakfast the next morning...

That's right!  Breakfast burritos.  We put the filling in a large skillet and cracked in a bunch of eggs.  Then we heated up corn tortillas and cheese in another skillet, added the filling, some fresh salsa and guacamole...DELICIOUS!  

So you get two meals out of one...who doesn't love that?

Go visit Simply Life for the recipe.

I did make some changes...of course, right?

- I used white basmati rice and cooked it in my rice cooker.

- I forgot to add the corn and lime juice

- I did broil step in the oven earlier in the day and when I went to take the skin off, it wasn't coming off as easy as it normally does, so I left it on.  Next time, I would skip this entire step

- Instead of doing mine in the oven, I bbq'd them....who doesn't love a good char?

That's it!

Enjoy!

Hasselback Potatoes

picture source same place as recipe source

These.  Are.  Awesome.


They were sooooo good.  I was a little worried about the amount of garlic, but it wasn't too much at all!!


I did make the mistake of not cutting the slices far enough down and so the garlic sat near the top which resulted in it going crunchy and black....they still tasted delicious, but next time I'd make sure the sliced garlic was pushed way down into the slices.

Visit Seasaltwithfood for the recipe!  Brilliant idea to add the garlic!!

Broccoli and Alfredo Stuffed Potato

A match made in heaven.  This was so good!  It's worth every calorie!!


This one is brought to you by Tasty Kitchen...of course.


I baked my potato in the oven, because I love the crispy skin you get from doing it directly on the oven rack.  I steamed my broccoli on the stove top and I also heated up my alfredo sauce in a small pot....yes....I bought the jar stuff.   I hardly ever have alfredo, so I've never really learned how to make a good sauce from scratch.  The jar stuff was perfect!  I pretty much followed the recipe.


I served it with grilled chicken breast that I had marinated in a honey mustard rosemary marinade that I sort of just made up and threw together....really easy...

- dijon grainy mustard
- honey
- lemon juice
- rosemary
- garlic
- slowly drizzle olive oil while beating

marinate.  easy peasy.


Delicious meal!!


PS...took my own picture...again! Loving the longer days!

Meatball Heroes and Oven Roasted Potatoes

I've never had or made meatball subs, but the picture on the webpage where this was posted made it look so good so I gave it a shot.


I'm glad I did...it was delicious....and filling.  I barely at mine.


I got the recipe from Real Simple.  You can find a printable version there.


I did some make some changes.  First of all, I used fresh homemade meatballs.  They are so easy to make and taste way better.  I baked mine in the oven, then I heated up the sauce in a skillet and added the meatballs to that.


I did, however, buy store made pasta sauce.  I have yet to find a good recipe and master a good red sauce from scratch that I love.


If you don't follow my other changes, at least do this one.  I thought that if I followed their way for heating up the bun, I probably would have a soggy sandwich by the time I added the meatballs and sauce.  I also didn't think the cheese would melt like their picture from just adding it after the meatballs.  So I cut the buns in half, added the cheese and baked them in the oven until everything was toasty and melted...then I added the meatballs.


Now onto the oven roasted potatoes!  I love oven roasted potatoes.  I've never really ever had a recipe for them, I just kinda make it up each time.  I like to try a variety of ways.  One of my favorites is tossing the potatoe cubes in olive oil then adding onion soup mix and roasting...so good.  I also like to just sprinkle them with "vegetable" seasoning sometimes.  Garlic powder and dry dill are also a fav.


I saw this recipe on another blog and she raved on and on about it so I figured I would try it.  They were good!  I did find they took a bit longer to get that crispy outside I love.


Anyways...you can get the recipe here.


Let me know if you try either of these!

Greek Style Potatoes

Greek Style Potatoes - they take a long time to cook, but are super easy to make and well worth the wait...always a hit.

1/3 cup olive oil
1 1/2 cups water - you might want less...I generally follow this recipes quantities
2 cloves garlic, finely chopped
1/4 cup lemon juice
1 tsp dried thyme - I think I dump a little more in
1 tsp dried rosemary - again...I think I dump a little more in
2 cubes chicken bouillan
ground pepper to taste
6 potatoes, peeled and quartered

preheat oven to 350F

In a small bowl mix first 8 ingredients. Arrange potatoes evenly in bottom of a medium baking dish. Pour mixture over potatoes. Cover and back 1 1/2 to 2 hours in oven, turning occasionally. I turn them every half hour and I have found most often they don't take that full time, but if you're trying to time dinner, give it that much time and when they are done, turn off the oven and leave them in there.

Any questions, please ask! Also, let me know how this one has turned out for you.



Print from here.

Pilaf Greek Style

Pilaf Greek Style - I tried out this recipe last weekend and it turned out EXACTLY how I pictured it would. There is nothing fancy or special about it, but if you're doing a greek night and you're not a fan of the potatoes or you also want a simple rice side dish...this is perfect. I think one of these days I should start taking pictures of the recipes I try out.

1/2 cup butter
2 cups uncooked long grain white rice
1 quart beef or chicken broth
salt and pepper

Melt butter in a heavy pot and saute the rice, stirring, for about 5 minutes or until browned. Add the broth, salt and pepper. Bring to boil, then cover with lid, reduce heat and simmer until the rice has been absorbed. Do not lift the lid and stir it...just let it cook. I think it took about 20 or so minutes. When done...fluff with fork.
Print from here.