My Waaayyy Overstuffed Baked Potatoes

 

My Waaayyy Overstuffed Baked Potato

Last Thursday my spouse and I went out to run errands and we ended up eating at a local eatery. As we were leaving, I noticed this elderly gentleman who'd sat down with this huuuuuge plate of a stuffed baked potato.  It was ginormous!!!  Exaggeration not exaggerated!  It gave me a good idea to make for dinner.  I did that this Friday night. I forgot to take photos except for the final product (I'm mentally challenged at times) so this will be much shorter than usual. Let's get to it, shall we?

Ingredients

1 large russet potato (per person), washed

1/2 stick of butter per two potatoes  (y'all)

6 pieces of well-done fried bacon*

1.5 cups pita chips or potato chips*

3 tablespoons grated parmesan cheese* 

salt and pepper

garlic powder or garlic salt

bunch of diced chives or finely chopped flat-leaf Italian parsley

Drizzles of extra virgin olive oil

1 pound ground beef

1/2 onion, finely chopped

*Whatever cheese you love, IF you want to add any

*Sour cream, if you like that!

*Any other condiment that you love

To start, you can either microwave the potatoes or you can oven bake them.  I decided to oven bake them.  I'd microwaved two potatoes last month and they were dry and a little chewy.  My mother always baked them, even when we were the first family to have a microwave oven on our street. 

Preheat the oven to 450-degrees.

Let's get to it.  Wash the potatoes thoroughly. Poke them with a fork all over. Lay out one 16-inch or so sheet of aluminum foil. Drizzle just a little evoo over the potato, about a teaspoon or so, and rub it all over the potato. Add a teaspoon or so of garlic powder or garlic salt (gentle on the garlic salt) and rub that all over the potato, as well. Add a few drips of water.  Place the potato in the middle edge of the foil sheet away from you and roll up to the other side.  Twist the ends. When the oven notifies you that it has reached that set temperature, add the foil-wrapped potatoes to the center rack. After you close the oven door, do not open it for an hour. Do not place anything else in there to bake. Thank you. 

Next, in a medium skillet with three drizzles of evoo over medium high heat, add the ground beef when the oil begins to ripple. Add a little salt and pepper and break it up into a crumble. Add the onion and stir to incorporate well. At this juncture, you can season the ground beef any way you like.  I seasoned it like taco beef, but you could add whatever to make it the way you want it. You could add a can of cream of whatever and enjoy it your way.  When the beef is done, set the skillet aside. 

This next part I did because I have a new never-been-used Oster processor blender.  I purposefully, for this dish, bought garlic and parmesan pita chips. To bring it together, I fried up six pieces of center cut bacon and set it on paper towels to dry. In the meantime, I chopped some of the parsley and added that and about a cup (more, I think) of the pita chips to the blender, as well as with about three tablespoons of grated parmesan cheese. I blended it all together (such a wonderful kitchen item!).  It was going to be a topping for the potato.  Next, I added the fried, dried bacon to the processor and blended that up to fine bits.  I had way too much fun with this, I have to tell you!  😁

I placed those into separate bowls and set them aside. 

Beauuuuuuuutiful, yes???!!!

Now, go take a break until the potatoes are done baking. Remember, one entire hour without disturbing the oven.  Sorry. I don't make the rules. 

When the timer after an hour goes off,  very carefully and with oven mitts, remove the potatoes. They should be a little soft when you grab them. That is a good thing. Set them aside and let them cool for about five minutes before you unwrap them.  Be sure to turn the  oven off!

The rest of this dish is just assembly, and you can assemble it Any way you want, and With Anything you want!  

After I had taken the potato's foil wrapping off, I place it on a plate, and, using a sharp chef knife, I sliced it right down the center, but without separating it. I opened the potato like a book. Then, I did the same to the two sides, but much more gently.  

Afterward, I added butter to the hot potatoes, followed by the a small amount of cheese (I used a Mexican blend, but you can use whatever makes you happy) and then I split the ground beef in half (half per potato), followed by more cheese, salsa and, the stars, the pita bits and bacon bits.  

I know you must be thinking: "That's just a little over the top, don't you think?" Of course it is!  It's a Waaayyy Overstuffed Baked Potato!  Demure is not part of this recipe! 🤣🤣🤣🤣

This has everything but the salsa. 

This has salsa and herbs. So good!

So, this is it. There are so many different ways you could do this!  You can make it as demure as you like, with sour cream, bacon bits, chives or scallions, or pile it up like a savage and enjoy a feast!  It's whatever makes YOU happy that is the important point here. 

Now, Go Cook For Someone You Love!❤

And as always, I am grateful for your visit and your time.  Thank You for sticking with me!

~Martin

In-House Cook

Foley and I truly appreciate you!

Pesto Farfalle Pasta with Oven Roasted Tomatoes and Sliced Steak

 

Pesto Farfalle Pasta with Oven Roasted Tomatoes and Sliced Steak

Yesterday was a special day for my spouse and I. We voted early, which was a big deal for us to participate in our civic duty in our new state. To celebrate, I made a special, but very easy luxurious meal. Seared ribeye steaks, sliced, over farfalle pasta tossed with fresh flat-leaf Italian parsley, fresh basil, fresh lemon juice and zest, freshly grated Parmigiano-Reggiano and the star, pesto⭐!  If you have a special celebration coming up, this is a meal that can take you less than an hour to prep and cook and plate. It's oerfect for two-to-six hungry appetites!  Let's get to it, shall we?

Ingredients

2 ribeye steaks

2 pints tomato medley on the vine

1 bunch fresh flat-leaf Italian parsley, finely chopped

1 bunch fresh basil leaves, finely chopped

1 1/2 cups fresh or store bought basil pesto

1/2 cup freshly grated parmigiano-reggiano cheese

1 box "bowtie", aka Farfalle pasta

half palm full of salt for the water, plus seasoning

fresh ground black pepper 1/2 teaspoon + 1 teaspoon

1 fresh lemon, zest and juice 

1/2 stick of butter

Extra Virgin Olive Oil (evoo)

*optional!  Splash of white wine (I'll tell you when!)

Aged Balsamic Drizzle (Vinegar)

Let's get to it!

Bring the two ribeye steaks (or whatever steaks you prefer to use but ribeyes are very soft) and gently season both sides with salt and pepper. Add Extra Virgin Olive Oil to a skillet (or heat up your grill) and gently sear or grill the steaks. Cook them to however you like.  I prefer medium-rare. 

Bring 4 quarts of water to a roiling boil, and add that half palm full of salt. It's the only time you can season the pasta by itself. 

Prep the herbs and pasta fixins...

Coarsely chop Julienne cut the fresh basil and parsley.

Zest the lemon and halve it to prep for the pasta. Have half a stick of butter prepped for the sauce, as well.

I bought a wedge of parmigiano-reggiano special for this dinner. You can certainly use your favorite parmesan or Pecorino Romano, just your favorite white Italian cheese. If you Do buy a wedge, grate half of a cup. 

Reminder...

Bring the two ribeye steaks (or whatever steaks you prefer to use but ribeyes are very soft) and gently season both sides with salt and pepper. Add Extra Virgin Olive Oil to a skillet (or heat up your grill) and gently sear or grill the steaks. Cook them to however you like.  I prefer medium-rare. Let the steaks rest about five or so minutes before slicing them. For a special dish like this, I like to trim the four sides and set the trimmings aside. Then slice the steaks on a bias so they are thin and tender. Set them aside. Chew on the trimmings and give some to the dogs!  🦮🐶🐕

Heat the oven to 400-degrees. In the skillet the steaks were seared in or, add a small drizzle of evoo and the tomatoes on the vine. Coat the tomatoes with the renderings in the skillet and place it in the oven for 10 - 15 minutes. Remove. Some of the tomatoes will have fallen off the vine and some may have popped. That's Okay!  Save those renderings! That's flavor!*

The water in the pot should be at a good boil before or just when you start the steaks. No stress on when, really.  Boil the pasta about ten-to-twelve minutes. Do the taste test to see if the pasta is done by the ten minute mark.  When it is done, strain the pasta in a colander, saving half to a full cup of the starchy pasta water.  Immediately add the butter, about three rounds of the pot with evoo, half of the parsley and half of the basil. *NOw is the time to add a good splash of white wine!  I added Sauvingnon Blanc, a favorite of mine.  Chardonnay might pack too big of a punch, but I do love a good Chard. 

Add the lemon zest but not the juice quite yet. Stir the butter, black pepper and the herbs and zest till the "sauce" just starts to foam. Now add the pasta back to the pot and add the pasta water.  Stir to incorporate the sauce completely. Now, add the pesto and repeat that vigorous stirring process.  It'll build muscles!

Add the juice of the lemon to the pesto and herbs in the initial butter, evoo and wine sauce. Stir to make sure all of the pasta is coated with all of the sauce now. Add half of the cheese and work that in, as well.  The aromas you will enjoy will make your mouth water in a most happy way!  Have a piece of bread on hand to keep you from....you know. Drooling. 😅

The steaks should be trimmed and sliced. The pasta should be done, staying on low heat in the pot. The herbs and the rest of the cheese is ready to garnish. 

You can either serve this family style, as I did, on a large serving platter, or, you can plate individually. It's Up to you!

If serving family style, remember to add the roasted tomatoes (carefully, as they are hot!), parm and the remainder of the fresh basil and flat leaf Italian parsley. Drizzle the plate with the renderings from the steaks and tomatoes over the steak only and then, drizzle entire platter with the aged balsamic. The flavors will knock your socks off!

Different view. 

Drooling yet?  I am, again!

Such a delicious and fun to make meal! There are several moving pieces, true, but it'll be easy to time and finish one task at a time. The main practical idea is to prep as much as possible, first! Maybe even trim the steaks first, and sear and saute separately. Hmmm...things to think about for next time. 

With that, friends, as always, it is great to see you again. I am totally grateful for your visit to my humble site. Now, Go Cook For Someone You Love! ❤

~Martin

In-House Cook

Happy Halloween, All!

Marinated Skirt Steak Tacos

 

Marinated Skirt Steak Tacos

Most of the time, when I make tacos, I use the go-to recipe my mom used, ground beef. She would use a packet of Lowry's taco seasoning (not an ad) or some other packet, but I love making my own taco seasoning. The other night, however, I wanted to make tacos that would be remembered for generations. I think I did that. (I also know that we ALL have taco recipes with myriad fillings that are what I call "repeat offenders" because they are That fantastic). I hope you share your recipes with your family and friends. Share them with me, too!!!

Let's get to it, shall we?

Ingredients

2 - 3 Skirt steaks

1 onion, halved and sliced into crescents

1 bunch fresh cilantro, chopped

2 fresh limes, zested and juice (or store bought juice)

3 tablespoons white wine vinegar

1/2 - 2/3 cup vegetable oil

1/2 cup water

My Mexican Spices

2 rounded tablespoons Smoked Paprika

1 teaspoon+ Chipotle or your favorite chile powder

1 rounded teaspoon granulated garlic, or powder

1 rounded tablespoon ground Cumin

2 tablespoons dried or fresh oregano

1 rounded tablespoon dried or fresh thyme

salt and pepper

I marinate meats from 30 minutes to 3-4 hours. Add all of the Mexican spices to a small bowl. To a large bowl or baking pan, add the wet ingredients and half of the Mexican spices and whisk till thoroughly incorporated. Be sure to add a hefty pinch of fresh cilantro to the pan or bowl.  Place the skirt steaks into the marinade. I often slice the steaks in half length-wise and in half width-wise to make sure they all get soaked in the marinade. Science Lesson for the day:  the vinegar and lime juice will help begin to break down the connective tissues in the steaks which will make the meat tender. The longer you marinate the meat, the softer the steak. 

Marinating in a glass pan. Marinate the steaks in the refrigerator if you will be soaking them for more than thirty minutes or an hour. 

In the meantime, prep the onions and get your skillet or grill ready. I sure to do love these from the grill, but they are delicious coming from a hot flat top or skillet, as well. 

After you have marinated the skirt steaks as long as you can, remove the bowl or pan, and allow it to come to room temperature. The meat will seize up in the hot skillet or grill if you throw them on cold, so please plan  accordingly. 

When the meat is coming to room temperature, lightly spray the skillet or flat top with vegetable oil and turn the heat to high. Add a piece of garlic or onion to the skillet and when it begins to sizzle, it's ready for the skirt steak. 

The following photos are from two separate meals this last week using marinated skirt steak. One is tacos and one is Steak Nachos. The marinade recipe is exactly the same for both. The cooking is slightly different, as I do not fully cook the steak for nachos as the oven will finish off the cooking for me.  I do fully cook to medium-rare for tacos. 

Get a good sear on the steaks, making sure Not to turn until they release by themselves. They'll have a great caramelization on them!

Let the steaks rest several minutes before slicing them at a bias.  Take a taste test from the end, which, to me, is The Best part! You should be able to taste Everything!

In the same skillet or grill (indoor or outdoor), throw the onions on over high heat. Let the onions begin to soften and turn that brilliant caramel color, which releases the most amazing sweet and smoky flavors! Don't let them burn too much, but some is extra flavors!

When everything has finished, the steak rested and sliced, the tortillas warmed (or not) and plated, add your favorite cheese, the steak, onion and fresh cilantro. No need for salsa or hot sauce with these, but hey, you do you, Boo! 👻

Okay, I added some salsa verde Cholula to my tacos.  I love it so much! (Not an ad).  

To use skirt steak for nachos, please check out the following photo essay!  Thank You!

Preheat the oven to 400-degrees. 

Please follow the spices, marinade and cooking directions for the skirt steaks. Except....I do not fully cook the steak. I sear it until fairly rare and let the oven finish off the cooking process. Allow the steaks to rest on a cutting board several minutes before slicing at a bias. 

Place foil over a cookie baking pan and spread tortilla chips all over the foil. Add generous amounts of cheese atop the chips.  Place the steak slices all over the cheese. Add diced onion and cilantro over the steak and cheese, if you wish. I do! 😁

Sprinkle more cheese atop the steak and herbs, along with the remaining spice blend (remember, we added half of it to the marinade). 

Bake for up to 18 minutes, or until the cheese has fully melted. Let your nose be your guide. You'll know when that unburnt but fully melted cheese and cooked steak aroma wafts out of the oven when you open it!

There is no elegant way to plate nachos. You must garnish it with whatever you wish (I used fresh cilantro), but you can add radish, fresh oregano, thyme, sour cream, pico de gallo, or whatever salsa you wish!  Make these recipes your own!  Cooking is a delight in which the cook shares Love. 

Now, with that, Go Cook For Someone You Love!❤

As always, I Thank You for your visit and your time.  I am Always tremendously grateful for you. Please say Hi, either here (I know, it's a it's a bit difficult here) or on Facebook or X/Twitter, or Threads. I'm almost everywhere.  Almost. 

~Martin

In-House Cook

Me, blogging today.  Hi! ✌❤✌

Lemon Chicken and Garlic Spaghetti

 

Lemon Chicken and Garlic Spaghetti

I must apologize because, I knew I was going to blog this recipe but I got caught up in the joy of cooking this and totally forgot to take ingredients and process photos. I have three photos in all.  This recipe is so simple, however, that the three ought to suffice. Let's get to it, shall we?

Ingredients

1 lemon, zest and juice

1 package chicken boneless/skinless chicken thighs, sliced into strips

1 package diced pancetta

6 scallions, sliced at a bias; separate white from greens

3 tablespoons dried Italian seasoning, separated

1 pound spaghetti pasta, or, your favorite pasta

1/4 cup grated parmigiano-reggiano 

8 cloves garlic, gently crushed and sliced into discs, 4 + 4 (two halves)

6 -8 leaves fresh basil, torn or sliced julienne

salt and pepper

4 tabs butter

6 + 2 tablespoons evoo

1 good splash your favorite white wine

The prep work for this no-sauce downright flavor-FULL pasta dish is the hard part.  Once that is done, the rest is pure fun.  The aromas are unforgettable. First, unpackage the pancetta and set aside. Zest and juice the lemon in a medium to large bowl. On a cutting board, cut the scallions, separating the thin white root end from the greens. Place the white part of the scallions in with the pancetta. Gently smash the garlic and slice the cloves into discs and place half in the pancetta container with the scallion white root ends. Set aside the other half.  Next, tear or cut the fresh basil and set aside. Now cut the 4-to-6 chicken thighs into thin strips and set aside. Remove the cutting board for washing. Whew! The hard part is done. Easy, right?  I knew you'd see it my way. 😁

Now, add the six tablespoons of evoo to the lemon zest and juice. Add one rounded tablespoon of dried Italian seasoning to the same bowl. Add the splash of wine and half of the garlic discs. Add one-third of the scallion greens, a pinch (whatever that is to you 😉) of salt and pepper and stir with a whisk or fork vigorously. Now add the chicken strip bits and let sit for at least thirty minutes to marinate. *If you have time, longer, up to four hours, would be awesome!  If not, let's go!

Bring four or five quarts of water to a boil. Add a half handful of salt to the water and stir. It's the only time you have to season the pasta, itself. 

In a high-sided skillet over medium-high heat, add two tablespoons (drizzle twice around the skillet) of extra virgin olive oil (evoo) and two tabs of butter. Add the pancetta and garlic and stir to mix the ingredients up well. Now would be a good time to properly get your dry ingredients set up. 

By now the water in the pot should be boiling and the salt added and stirred. Add the pasta and stir every couple of minutes to keep it from sticking to the bottom.  After about ten minutes, taste test to determine when the pasta should be done. 

Just as the garlic begins to turn golden, add the white root ends of the scallions and stir well. Smell that garlic and butter aroma?  Nothing much in the world is better than that, am I right?  You could add a pinch of pepper, if you like, but the pancetta is adding salty flavor to the mix. Using a wooden spoon, move the mix to the perimeter of the skillet. Add the entire bowl with the chicken and marinade to the skillet over high heat now.  Saute about five minutes, stirring the marinated chicken to cook evenly. After about six minutes, stir to incorporate all of the ingredients and simmer over medium heat to reduce the non-oil liquid in the marinade. Watch to make sure the ingredients are not sticking to the skillet. The liquids will reduce quickly!

I added some red and green slivered peppers to the dish, which were leftovers from fajitas. You can add whatever you want.  It's your recipe now!

It's also time to add the second tablespoon of dried Italian seasoning. 

I had to steal this photo from my previous blog post, but the same application applies to this dish. When the pasta is cooked al dente, just about done, add the pasta, using a utensil, to the skillet with the chicken and aromatics. Also, add the remaining butter to the pasta. Save a quarter or half of a cup of salty starchy pasta water and add it to the skillet over medium-high heat. Finally, add the third tablespoon of dried Italian seasoning and scallions to the pasta and chicken. Toss to incorporate all of the ingredients.  This may take several minutes, whether you use tongs or another pasta tossing utensil. Make sure the butter and pancetta, garlic and chicken mixes with the mob of pasta thoroughly.  

This is going to be soooo good!

To plate, add to a large bowl or to a plate with a rim. Garnish with the fresh basil and remaining scallion greens. Get fancy if you like!  I am still learning how to fancy-plate pasta.  I'll get there. 😃

Now, Go Cook For Someone You Love!  Pasta is food for the soul and love.  Go!  Shoo!  Cook!

As always, I am so grateful for your visit and time. I appreciate all of you!

~Martin

In-House Cook

Spaghetti with Spicy Sopresatta and Pomodoro

Spaghetti with Spicy Sopresatta and Pomodoro

I love cooking with fresh ingredients, as many as possible, particularly for dinner. Italian pastas and additional dishes practically demand the use of fresh herbs, aromatics (onion and garlic, for example), and tomatoes. Real life, however, sees us being more pragmatic and buy cans of San Marzano tomatoes, tomato paste and the like to use for some meal down the calendar road. I dream of having a space for gardens loaded with my favorite kitchen herbs, aromatics and flowers to keep out pests and to add color and beauty to my plates. Maybe some day. 😁

In the meantime, let's get to my comforty Spaghetti with Spicy Sopresatta and fresh Pomodoro sauce.  It's beyond simple, easy and the key is to have the ingredients prepped ahead of time. Let's get to it, shall we?

Ingredients

1 box of spaghetti, about one pound

4 - 6 cloves garlic, sliced into discs

6 - 10 slices of Sopresattas salami, diced

1/2 large onion or 1 medium onion, sliced into crescents and halved

one bunch (one hand full) of fresh basil, julienne cut

3 rounded tablespoons dried Italian seasoning

3 tablespoons tomato paste (I use Cento in a tube)

salt and pepper + half palm full salt for pasta water

1 level teaspoon crushed dried red pepper flakes

1/4 cup grated Parmigiano-Reggiano or Pecorino Romano

3 tablespoons of Extra Virgin Olive Oil (evoo)

3 tabs butter

I found that preparation ahead of time made the cooking time much easier and enjoyable. Prepping ahead of time is not mandatory, it's just an idea that I am adding to my routines, and I feel good that my attention is not deterred by having forgotten a spice or having not cut something up. Try it, you will feel the same way. 

I prepped the Sopresatta, onion and garlic first and placed them in a bowl in the refrigerator till I needed to use them. 

Tomato Medley all ready to make the sweet pasta sauce!

I placed all of the seasonings in a bowl ahead of time. 

I started boiling the water from the start so it'd be at a roiling boil for me to liberally salt with that half palm full of salt when it was time to add the pasta. 

Add three tablespoons or round the skillet of evoo over medium-high heat.  When the oil begins to ripple, in about two minutes, add the bowl with the onion, garlic and sopresatta.  Add a pinch of salt and pepper and stir to combine these aromatic ingredients. 

In about three minutes, the onions should becoming soft and some may be starting to caramelize.  Add the bowl (two pints) of grape or cherry tomato medley. Use a wooden spoon to incorporate the ingredients well. 

Add the pasta to the boiling salted water. Boil for about twelve minutes. 

Add two or three squeezes of tomato paste in a tube, or, three tablespoons from a can. 

Add one third of the seasonings. Add a splash of wine if you have some on hand. I used Prosecco.  Shhh!😁 This will help the tomatoes to pop and release their sweet and tart goodness!  Cover the skillet part-way and reduce the heat to medium. Simmer about five minutes. Afterward, take a potato masher and smash the remaining tomatoes which have not yet popped.  Most will have popped by now. Afterward, add another tablespoon of the dried seasonings. Stir to spread the seasoning evenly. 

By the time the pasta is ready, the pomodoro (tomato) sauce ought to be ready for the pasta. Use a mug to save half a cup of the starchy, salty pasta water. Using a pair of tongs, a pronged utensil (like my black plastic utensil, above) or simply strain the pasta in a colander, saving a half cup of the water, immediately add the butter tabs and the pasta to the skillet.  Use tongs to toss the pasta with the pomodoro sauce. Do this several times to fully incorporate the pasta with the sauce. This could take several minutes, but it is not difficult work. 

Be sure to add the fresh basil. The aroma will knock your socks off.  Dried basil is perfectly fine, if you cannot get fresh basil. 

Thoroughly combine the pasta with the sauce.  Be sure to add the last third of the dried seasoning. When the butter catches it, the taste is extraordinary!

Plate and add the grated cheeses to add one last amazing flavor. 

Now, Go Cook This For Someone You Love!!!

As always, friends, I am so grateful for your visit and time. I appreciate all of you, Old friends, new friends and those working on it. 😄

~Martin 

In-House Cook