Loaded Twice-Baked Pototoes

This is probably my all time favorite twice-baked potato recipe because it's not only easy, but freezes well for later use.

6 large potatoes, baked
1 c. sour cream
5 slices bacon, cooked
1 c. (4 oz.) shredded cheddar cheese
1 green onion, chopped
1/4 c. milk
2 T. butter, melted
1 T. chopped fresh parsley
1 t. salt
Additional shredded cheddar cheese

Cut hot potatoes in half lengthwise and carefully scoop out pulp into large bowl, leaving the shell intact. In bowl, mash pulp until smooth. Beat in sour cream, bacon, cheese, onion, milk, butter, parsley & salt. Fill shells. Cover & refrigerate for about an hour. At this point, you can choose to freeze the stuffed shells for later use. You need to wrap each potato half in plastic wrap, and place each individually wrapped half in a ziplock freezer bag or a freezer container. To serve, simply thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden and heated through. During the last 5 minutes of baking, sprinkle on additional shredded cheddar cheese.

Grillin' Love

Ok, if salmon isn't the main dish for the man in your life, maybe a hearty meal on the grill will satisfy him.

Marinated Steaks

2-4 steaks, any size, any variety
1 small bottle Worcestershire sauce
1/2 c. red wine vinegar
juice of 2 lemons
2 bay leaves
2 garlic cloves, slivered
seasoned salt
cracked pepper

Mix all ingredients together, allowing steaks to marinate 2-3 hours. Grill to desired doneness.

Potatoes & Onions on the Grill

Par-boil 4-6 medium potatoes, cut into chunks for 10 minutes. Drain. On a very large piece of heavy duty foil, sprayed with cooking spray, place potatoes and thinly sliced large vidalia onion. Season with salt, pepper and a little nutmeg and dot with several pats of butter. Seal up completely and place on grill for about 10-12 minutes while steaks are cooking. Be careful opening foil as steam could burn.

And, last but not least, dessert. Can grill this one, but it's beautiful and worth every effort. I got this recipe years ago from "Taste of Home" magazine and it's been a favorite of ours ever since. Read through the recipe though, because you have to start this one the day before to get the meringue *just right*. Again, don't shy away from that -- it's totally worth it!

Cherry-Berries in a Cloud

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-3/4 cups sugar

FILLING:
2 packages (3 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 cups miniature marshmallows

TOPPING:
1 can (21 ounces) cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice


DIRECTIONS
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13-in. x 9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
In another large mixing bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving. Yield: 16 servings.


A hearty meal for Valentine's Day or any other day for that matter! Enjoy!!

Say "I Love You!" With a Heart-Healthy Meal

If the only thing you normally make for Valentine’s Day is reservations, then this is the year to try something new. Times being what they are, flowers and dinner out might strain the budget. But a memorable dinner at home doesn’t have to. Columnist Harriet van Horne once said, “Cooking is like love – it should be entered into with abandon or not at all.” It’s true. This year make a restaurant quality meal that’s as visually appealing as it is healthy for you. Cooking for your family on special occasions is not only an act of love, but it’s the stuff memories are made of as well. So, this year – make a memory. Make dinner.

The entrée is Salmon with Maple-Soy Glaze which can be prepared in under 20 minutes start to finish. I like to serve this with wilted garlic spinach, which is also a really quick and healthy side dish.

Salmon with Maple-Soy Glaze

1 full salmon fillet
4 T. pure maple syrup
2 t. soy sauce
½ t. lime juice
¼ t. liquid smoke

Preheat oven to 450 degrees. Place fillet in 9x13 baking dish, coated with non-stick cooking spray. Mix maple syrup, soy sauce, lime juice & liquid smoke. Brush onto the top of salmon fillet evenly. Sprinkle fillet with a little sea salt & cracked pepper. Bake 12 minutes or until fish flakes easily with fork.

Wilted Garlic Spinach

2 cloves garlic, sliced
1 bag spinach, pre-washed
Olive oil

In medium non-stick skillet heat oil over medium high heat. While it’s heating, slice garlic cloves. Drizzle olive oil into skillet, about 1 tablespoon. Cook garlic, stirring occasionally, until nearly crisp. Remove garlic from pan at this point and put the entire bag of spinach into seasoned oil and lower heat to medium. Continue stirring spinach until all leaves are wilted, which shouldn’t take long – less than 5 minutes.

Serve alongside salmon fillet.

Simple. Satisfying. Savory ~ and served with love.