Here’s what I love about Super Bowl Sunday (in order of importance): Bar snacks, Puppy Bowl, the halftime show and margaritas. The actual football game—meh! That’s why I’m on spread-duty every year. I’m the lovely lady who busies herself with snack making so you don’t have to. Sound familiar? Well then, hey girl! I’m with you.
Let’s go crazy and add something special to our menus this year, shall we? I’m obsessed (!!!!!) with this new potato skin recipe I dreamed up recently. It’s loaded with roasted Brussels sprouts, two cheeses and smoky bacon. Melty, savory perfection! These skins straddle the line between fancy and trashy, a delicate balance that (in my opinion) all of the best foods achieve.
Here’s what you need to know: Making potato skins is SOO easy and they’re definitely healthier if you DIY them at home. Most restaurants deep-fry their tater skins. Don’t get me wrong—delish!—but there’s a simple way to get the same results in your kitchen without the vat of fry oil. The secret’s right in your oven! Kiss your taters with some olive oil and pop ‘em under the broiler for a few minutes…you’ll have the same pomme perfection!
Don’t be intimidated by having to change the oven temperature a few times. It’s easy and yields the best results. Confused? Take a look at this quick how-to video I posted on YouTube or just follow along using the recipe below. Delicious no-fry potato skins? SCORE!
- 8 very small russet potatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup finely grated parmesan cheese
- 8 ounces Brussels sprouts, thinly sliced
- 2 to 3 strips bacon, cut into pieces
- PANTRY STAPLES: Olive oil, salt and pepper
- Preheat the oven to 400˚F. Prick the potatoes all over with a fork.
- Put the potatoes directly onto the oven rack and roast 45 minutes or until tender. Transfer to a wire rack to cool using tongs.
- Once cool enough to handle, slice the potatoes in half lengthwise; scoop the insides into a bowl (save for another use—we used ‘em to make gnocchi)! Transfer potato skins to a baking sheet.
- Preheat the broiler. Brush the insides of the potato skins with olive oil and sprinkle with salt; flip and repeat with the outsides of the potato skins. Broil 1 to 2 minutes per side or until crisp all over. Transfer baking sheet to a wire rack; reduce oven temperature to 350˚F.
- Divide the cheddar, Parmesan, Brussels sprouts and bacon among the potato skins. Sprinkle with salt and pepper. Return to the oven and roast until the cheese melts and the bacon and Brussels sprouts are crisp, about 10 minutes. Serve plaid or with sour cream if you’re feeling decadent!
It’s tough to find Valentine’s Day gifts that don’t totally suck. I mean, those stuffed teddy bears holding hearts should be outlawed, don’t you agree? I’m all about giving un-traditional Valentine’s Day gifts. A box of chocolates and a dozen roses can be sweet but gift me a couple of these thoughtful and unique items and I’m in love…
3. For the cocktail enthusiast: A set of celestial coasters, sleek copper cocktail shaker, and artisan all-natural grenadine make a tasty gift. Plus, who wouldn’t like a round of homemade cocktails on Valentine’s Day?
Next week, Valentine’s Day gifts for him. So, which gift would you like to receive? I think I’d like one of each…Jason, that was a hint.
If you want the very best huevos rancheros in all of Pasadena, you have to visit Cafe Verde on Green Street. It’s a small, totally local, restaurant that has been around as long as I can remember and the rancheros never fail to impress.
On my last visit to Cafe Verde I spotted a cocktail on the menu that sounded right up my alley. They call it the Fleur De Lis and it’s essentially vodka, St Germain, lemon and basil.
That day I made a mental note to try that combination as soon as possible and today I’m sharing my take on the Cafe Verde Fleur de Lis…Freutcake style!
This drink is uber refreshing from the squeeze of fresh lemon and grapefruit juice but also sweet and floral because of the St Germain which is an elderflower liqueur. Torn and shaken basil adds another sweet note as well.
I’ll definitely be making this cocktail again and again for brunch or any weekend cocktail hour. Happy Friday!
photos by Leah Bergman / glassware available at Anthropologie
- 1 1/2 parts vodka
- 3/4 parts St Germain Elderflower Liqueur
- 1/2 part freshly squeezed lemon juice
- 1/2 part grapefruit juice
- fresh basil leaves
- In a cocktail shaker filled with ice combine vodka, St Germain, lemon juice and grapefruit juice.
- Tear in 3-4 fresh basil leaves (per cocktail being made).
- Shake vigorously until cocktail is well chilled.
- Pour into cocktail glasses and garnish with a couple small basil leaves.