cheesy potato skins

potatoskins-3Cheesy Potato Skins:

Ingredients

6 large red potatoes
1 bag of shredded cheese
salt
pepper
butter

potato-skins-4Steps

1. Preheat oven to 400°F.

2. Wash and pierce each potato several times with a fork. Place directly on the oven rack and bake for approximately 1 hour, or until thoroughly cooked through.

3. Remove the potatoes from the oven, and set aside. Let cool.

4. Peel each potato with a knife, making sure to have large slices of skin with a little filling. Place each skin filling side down on a cookie sheet.

5. Set oven to broil. Brush each skin with butter. Place in the oven and broil for 4 minutes. Remove, and flip each skin over, filling side up.

6. Brush each potato skin with butter once more. Add salt, pepper, and cheese to the tops. Place in the oven one last time, and broil for 4 minutes.

7. Remove the skins from the oven. Let them cool slightly, and enjoy while still warm!

<3

Emory

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super easy salmon burgers

Processed with VSCO with a4 presetThe idea for these salmon patties actually came from my mother-in-law. Ever since I cut out cow’s milk from my breastfeeding diet, I’ve been eating a lot more seafood in order to fulfill my intake of calcium. She had suggested that we try making these burgers not only because they are delicious, but because they are incredibly quick and easy as well. She was right.

Salmon Burgers

Makes 6 patties

Processed with VSCO with a4 presetIngredients:

2 small cans salmon
1/2 cup breadcrumbs
1/4 cup oil
1 egg
1 lemon
Salt
Pepper
Dill

Processed with VSCO with a4 presetSteps:

1. Drain liquid from salmon.

2. Combine salmon, egg, breadcrumbs, salt, pepper, and dill in a medium-sized bowl. Form into patties, and set aside.

Processed with VSCO with a4 preset3. Heat oil in a large skillet. Add patties. Sprinkle with lemon, and until brown on either side, approximately 10 minutes.

Processed with VSCO with a4 preset4. Once browned, remove and add to burger. Garnish and devour these simple yet savoury creations.

<3

Emory

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marinated crispy chicken thighs

Zesty Chicken Recipe - 2Marinated Crispy Chicken Thighs

Ingredients:

4 bone-in chicken thighs
1 bottle of Italian dressing
1/3 cup vegetable oil
1 tsp seasoning salt
1 tsp ground pepper
1 tsp chili powder 

Zesty Chicken Recipe - 3Steps:

1. In a large bowl, cover the chicken thighs with the oil, seasoning salt, ground pepper, chili powder, and Italian dressing. Refrigerate for at least 2 hours, or overnight if possible.

2. Transfer the chicken thighs to a large skillet. Pan-fry the thighs in oil for approximately 5 minutes. While doing so, preheat the oven to 450°F.

3. Once the thighs have been browned, place them in the oven skin side down and bake for 15 minutes. Flip, and bake for another 5-10 minutes.

4. Remove the thighs from the oven once cooked through. Relish in their savoury goodness!

<3

Emory

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a blogger’s dozen: butternut squash pasta (geoffrey kurysh)

00.jpgI decided to do something different this month with my Blogger’s Dozen series. As the end of September was nearing, and October was peaking its beautiful head around the corner, I was finding more and more recipes that I wanted to try out on my blog. October is the one month that really has a distinctive taste, in my mind. Filled with pumpkin flavours, strong spices such as cinnamon and nutmeg, and other rich and heavy foods, October’s feasts are a far cry from the light meals of the preceding summer months. No other month, in my mind, has such an obvious palate. 

That being said, I chose to turn to my faithful recipe site, A Beautiful Mess. Or rather, I had asked my husband to do it. I wanted a man’s take on making their recipes, not only because the website mostly caters to a female-based audience, but because Emma’s recipes can be on the long and complicated side and my husband is better at following directions than I am. The first one that we chose was a true October-inspired pasta. I call this, “A Beautiful Take on a Beautiful Messes’ Butternut Squash Pasta.” 

<3

Emory

03.jpgButternut Squash Pasta:

2 cups pasta (bowtie is our favourite because it’s dressy and formal)

2 cups butternut squash

1 tablespoon butter

1 cup cream

1 egg yolk

½ cup cheese

salt and pepper

01.jpgSteps:

1. First off, you need to peel and cube the squash. This can be a bit of a challenge, or so I thought. Perhaps my peeler was just dull, but the skin of squash proved to be like a layer of armour. Luckily Baba’s back-up peeler was an ancient weapon of destruction and made quick work of the squash.

02.jpg2. Next take the cubes and heat in a saucepan until soft and malleable. Mash up and stir in the egg yolk and continue to heat on medium. Add cream and cheese, continuing to stir. Season with salt and pepper to personal taste and preference.

3. On a side burner prepare the pasta. One tip I learned while I was venturing into the world of cooking is to add a few drops of oil in the boiling water before adding the pasta. This small action will stop your pasta from sticking together as it cooks.

4. Add the pasta to the sauce and spoon onto plate. Serve with grated cheese on top and a sprinkling of salt and pepper. Finito.

04.jpgThis dish is actually pretty quick and easy to prepare as long as you are skilled with a machete or very sharp peeler. Pasta is a great medium to serve with this savory sauce. So don’t be intimidated by a squash. Next time you see one in the grocery store, just think, I got this.

Geoffrey

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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