It seems that I always buy too many potatoes.  I love them and think that I can go through the 5 pound bag before they start to wrinkle up and get those little root like growths.  It always starts out with a few really good twice baked potatoes, a batch of potato soup, potatoes grilled with onion on the BBQ or a pan of parsley fried potatoes. Put several weeks later I go to get a couple of my treasured potatoes to mix up with another meal and they’ve lost their charm. So, I thought… why not bake up half a bag of those lovelyRead More →

Mr. C is 100% Greek and is always wanting something a little on the Greek side, but not overly Greek’ish. I would never be able to get him to eat something like Dolmades (stuffed grape leaves) or Moussaka (similar to a lasagna). He’s talked about sitting around the table at his aunt’s house…. and she would dish his plate up heaping full of his least favorite Greek food and say; “Eat!!..eat!!, you’re too skinny!!” Yet, when it comes to a dish like these Greek style roast potato he’s dishing them up himself plenty. This is a potato side that is easy to make and flavorful.Read More →

Almost a Date Dinner with KCinAZ tonight was a grilled thick cut beef tenderloin grilled slowly.  While the tenderloin was grilling; we started the gravy with sautéed onions caramelized, mushrooms, port and brown gravy stock were added.  All along, small red potatoes were simmering on the stove top.   Ingredients:  POTATOES: 8 small Red potatoes; whole Salt; for water MUSHROOM GRAVY: 1/2 medium Yellow onion; chopped 2 tablespoon olive Oil 12 ounces Fresh mushrooms; sliced 1 Beef Stock; Knorr Home-style concentrated stock 1/2 teaspoon Greek Spice; Cavendar’s 1 clove garlic; minced 1 tablespoon butter 1/4 cup port; make it a good one 1 cup water 1/4Read More →

A favorite at many restaurants, the twice baked potato is easier that it appears to make.  You just need to allow the right amount of time for them to be perfect.  Made for Memorial Day Weekend for a good-sized group of friends.  If you have vegetarian friends, just set aside enough potato mix before adding the bacon and everyone will be happy. Ingredients 8  Large russet potatoes 8  strips cooked bacon  cut into slivers with scissors 16  ounces sour cream 1  cube butter Salt and pepper to taste 1  cup shredded Mexican three blend cheese Notice the two vegetarian potatoes in the center that do not haveRead More →