Seeing Red

Hello Sweets,

I'm going to apologize upfront because this post is going to be very short.  I'm entirely too mad and upset to really focus, and it feels like I just don't have it in me.  I'm not about to air my dirty laundry on my blog, but I am not about to force myself to lie consistently throughout my post.  Y'all deserve a better read than a woe is me tale of frustration.  I will say it's times like these I'm glad I'm off work and live alone, I don't hide my emotions that well :(  I hope if I try painting that it will get me back in a positive mind space, I really don't like feeling this way.

Enough about my problems, y'all come here to read about all sorts of treats and I'm not about to let y'all down :)  I said yesterday that I was stepping back from the sweets today, and I am delivering that promise!  When I came across this recipe on the Mr.Food website, I knew I had to try it and that I would most likely love it.  Yesterday I attempted this recipe at dinner time, and I now have another great way to make potatoes.  Although my title seems to represent the turmoil and frustration I'm currently going through, but as y'all will see in the pictures it's a reflection of the final product.

Lone Star Fries

Ingredients

1Tbs paprika

1tsp chili powder

1tsp salt, divided

1/4tsp black pepper

6 potatoes, skin left on

2Tbs olive oil

 

Directions:

1)  Preheat oven to 425F.  In a large resealable plastic bag; combine paprika, chili powder, 1/2tsp salt, and pepper.

 

 

2)  Cut each potato in half, then each half into 4 flat wedges.

 

3)  Add olive oil and potatoes to seasoning in the bag, close tightly and shake to coat well.

 

 

4)  Spread potatoes in a single layer on a large rimmed baking sheet.  Bake for 20-22 minutes, or until fork tender.  Sprinkle with remaining salt and serve immediately.

 

They're so yummy, with their crispy outside and subtle spice.  I think I am going to make a kicked up version of these next time, with extra extra spice!  I find that we usually do potatoes the same way over and over, but this is a great way to change it up.  I'm always looking for new potato dishes to keep things interesting, and these will definitely be put into the rotation :)

I wish I could say that this post took away my frustration, but that would be a lie.  However, it did take my mind off things for a little bit.  Hopefully the painting will work a little better, if not I will dive into funny movies.  I do after all have a Will Ferrel special on my dvr :)  Until next time...

Stay sweet,

Jennifer xoxoxo

If Once Is Good, Twice Is Better!

Hello Sweets,

I hope y'all are having a wonderful weekend, spending time with those that are dearest to your heart and activities that feed your soul!  I am conflicted about my weekend.  On the one hand I've finished all my errands (with the exception of picking up a few groceries), but on the other hand I've only slept about 6 hours in the last three days :(  I am at the point where I am tired and awake at the same time, lol oh the trials and tribulations that are my life.

So since I've got the jitters I thought I would write up a quick blog and see if I can relax, maybe even to the point of sleep lol.  This is yet another post that was made during my last visit to Texas but alas it didn't get written, that is until today!  I promise this will be a delicious recipe and I encourage everyone to try it, it has definitely become a staple in my recipe box!  So as you guys know every time I am in Texas we have steak at least once, and I mean EVERY time.  Don't get me wrong I'm not complaining, and my next favorite part of that meal is whatever type of potatoes are on the side (yes I love me some carbs lol).  For a little while now I've been making that dish, we've hard traditional mashed and country mashed (skins left on).  I don't know too many people who dislike baked potatoes, I whole heartily agree if they're not cooked very well they aren't the best, but I love them so much I take great care while baking.  This time I decided to do something that I've wanted to try but just never have.  The only time I've actually had them this way is in a restaurant.  So are you sitting there thinking "just tell us already!!", lol today's post is about the super yummy twice baked potatoes Canuckette style!  Let's not dilly dally any longer, let's get to the meat and potatoes of the post (lol yea I went there).  I also just want to add, in case Dad, now known as "the Captain" reads this particular post, I'm sorry to tell you but you like garlic lol because you loved these potatoes :)

Canuckette's Twice Baked Potatoes

 Ingredients

Russet potatoes, 1 for each diner

Extra virgin olive oil
salt
pepper
red pepper flakes
garlic
bacon, cook prior allowed to dry and chopped
fresh chives
butter
milk

sorry for the lack of pictures I had a lot going on :(

Directions:

1)  Preheat oven to 400F.  Wash potatoes, making sure to really scrub the skins clean of dirt.  Poke the potatoes in several places, this is so the potato doesn't explode in the oven.  Rub the potatoes with olive oil, lightly season with salt and pepper.  Place on the middle rack and bake for an hour 15 minutes, or until they are cooked thorough (they'll give a little when pressed).

2)  Remove the potatoes from the oven and drop the oven temperature down to 350F.  Once the potatoes are done allow them to cool slightly.  Slice the top quarter of the potato off  making it a potato canoe if you will lol.  Empty the "insides" of the potatoes into a bowl, be careful no to hallow out the potatoes too much or they will collapse.  Season with salt, pepper, red pepper flakes, some of the bacon and garlic, then mash (or beat with an electric mixer for creamier potatoes) the potatoes with butter and milk, until your reached desired flavor and consistency.

*side note*  Nathan's dad has this crazy little spoon, it's super tiny and looks like a trowel with jagged edges.  Makes for the best digging tool, not too big and very precise!

3)  Once you've completed the mashed potatoes spoon back into your potato canoes, at this time you can top your potatoes with more bacon, chives, and cheese or you can add after.  Bake for 15-20 minutes or until heated thoroughly.

These are so delicious, adding the olive oil all over the outside give a slight crispiness to the skins.  If you are careful enough you can discard the tops, or for a more dramatic presentation use them as tiny lids.  To be perfectly honest these were distractingly good, which is the reason there wasn't a final picture.  You can add or change any of the spices or even the type of oil.  What I can give you is a direct quote from Nathan about how delicious these were; "Uh, yeah, these are definitely the potatoes to be used with my steak EVERY TIME you're here. "

Well there you have it, I am officially back in my blog swing :) and it feels great.  I still have some sweet treats coming up so don't forget to check back because this girl is going to keep on writing as it puts a smile on my face.....lol I really do have one right now!  Until next times............................

Stay sweet,

Jennifer xoxoxo