twice baked potatoes!

Phillip Glennon

im giving u my potatoes recipe

4:55

Anna Marie Rahuba

yay!

lets have it!

4:56

Phillip Glennon

okay listen closely, no cutting corners because i swear every step makes a huge difference because i was once mash potatoe impaired

4:56

Anna Marie Rahuba

hahaha i love you

4:57

Phillip Glennon

first and foremost, go buy the porcelain oven to table plates, the brand i got is canopy, got them from walmart for like 3 bucks each

im sure bed bath and beyond has them

4:57

Anna Marie Rahuba

i'll go to walmart for you

4:57

Phillip Glennon

or anykind of small gratin dish that can stand the heat of an oven

okay... we clear on that?

haha

4:57

Anna Marie Rahuba

haha clear sassy!

4:58

Phillip Glennon

next wash your potatoes (red pots w the skin on)

cut them into medium cubes

boil in semi-shallow salted water for 15 mins or so until they are pretty tender, then drain them and finish cooking them by simmering them in heavy cream until they are extremely creamy and super easy to mash

now, while you've waiting patiently for the taters to cook, you've been sauteeing bacon (chopped into small peices)

cook the bacon on a LOW HEAT dont pull a vic and try to cook it too fast

5:00

Anna Marie Rahuba

i won't tell her you said that!

5:00

Phillip Glennon

she knows

haha i dont let her cook anymore

5:01

Anna Marie Rahuba

i don't blame you! you're getting so amazing

5:02

Phillip Glennon

okay, now before your bacon is crispy add chopped onion (you can do diced or slices, up to u) and chopped garlic

keep cooking on med-low heat

until the onion and garlic is tender and bacon should be crisping but not charring

okay, now back to the potatoes... mash them (dont whip!)

add the bacon mixture

mix really well

5:03

Anna Marie Rahuba

you just reminded me i need to buy a new potato masher! mine broke

5:03

Phillip Glennon

i dont have one but the method with the cream makes it easy

and cubing the potatoes makes it easier

now salt and pepper to taste, dont go salt heavy because of the cheese topping

okay, now granted yours wont taste like mine because i dont know the name of the cheese i bought

but find a really good artisan cheese thats semi soft and will melt beautifully, mine had chives in it if u can find some kind of garlic-y/chive-y cheese definately jump on it, if not, get something that u like and top them with chives

5:06

Anna Marie Rahuba

!!!! garlic-y!

5:06

Phillip Glennon

i did that for you!

and dont by pre-grated cheddar or something like that, ill kill you!

haha

5:07

Anna Marie Rahuba

i never do!

mama bought me an awesome cheese grater when she gave me her mac and cheese recipe!

5:07

Phillip Glennon

grate your garlic-y or chive-y cheese ontop of the potatoes which have been portioned into their gratin dishes or ramekins

put them in a 450 degree oven until the cheese is golden and the potatoes are heated all the way thru (if for some reason they've had time to chill)

was that clear?

5:09

Anna Marie Rahuba

absolutely!

5:09

Phillip Glennon

yay!!

Chili Mac with a Cilantro-Lime Vinaigrette

This was the first thing I cooked in our new home. Home is actually my Nana's house that I inherited after she passed away, so needless to say, home is definitely where the heart is. I'm not even sure if I had everything unpacked when I made this... I can tell you for a fact that I served dinner on paper plates that night!

Chili Mac with Cilantro-Lime Vinaigrette

What you need…

Lime Juice (I usually use bottled)

A bunch of fresh cilantro – stems too!

4 ears of corn (or canned. Absolutely not frozen!)

2 cups whatever pasta you feel like

1 chopped red onion

1 can dark kidney beans (rinsed)

2 tomatoes (if you must!)

Freshly shredded cheese (I like sharp cheddar best)

1 pound ground beef

Chili powder

Cumin

Olive Oil

What you do…

1. Make the Cilantro-Lime Vinaigrette. Combine lime juice with the chopped cilantro and whisk in a little bit of olive oil to that. Salt and pepper too!
2. Cook the corn in boiling water until just tender. 3 minutes or so. Take them out and cut the kernels from the cob. Or you could grill the corn on the grill in their husks. That would be delicious!
3. Keep that water, and cook the pasta in. Mushy pasta is gross, so make it al dente.
4. In a pan, sauté the chopped onions and add the cumin and chili powder to taste. Add the ground beef and kidney beans and cook til done. Drain this!!
5. Add the beef mixture with the pasta, corn kernels, tomatoes if you must, fresh shredded cheese and the Cilantro-Lime Vinaigrette. Toss and serve!

Blueberry sage pasta

holy moley! this is so delicious! I think purple tinted dishes are the way to go. I'm so happy with how great this turned out!

what you need...
Pasta (I used penne. I wouldn't recommend spaghetti like pasta)
chicken breast
blueberries (I got two small containers)
sage (or whatever fresh herbs you're in the mood for!)
sweet onion
Parmesan cheese (fresh! not from the gross canister)
Cream (I actually used fat free half and half... I'm an awful chef)
Crushed Red pepper
Butter!!

what you do...
1. saute the onion in butter (thank you!!) until soft then add in one container of the blueberries.
2. Add the container of cream, sage, and Parmesan cheese. I used about a cup of cheese
3. In the meantime, boil water for your pasta. when its ready, make the pasta. Not mushy!
4. In another pan (sorry!) add the other container of blueberries and butter (I'm an addict now). Saute for a bit and add your chicken. The chicken will take on an awesome purplely color.
5. When the chicken is done, add that and the blueberries to the sauce.
6. Toss in the pasta and enjoy!

-fish