FOODIES

We didn’t eat out this weekend, but we might as well have. I totally over-ate. But I couldn’t help it. Between Donna’s delicious scalloped potatoes and Brian’s super tender and yummy pork roast, I had no chance. Donna also made French silk pie. It was sooo good, but sooo bad at the same time.

Today I ate the leftovers so the poor nutrition continued throughout the weekend. Now I have to punish myself for not exercising more self-control. Ugh. I did do Amie’s ab workout today after Zumba. I think that qualifies as penance. I’m going to be in pain tomorrow. I just know it.

P.S. Brian and I agreed that our favorite part of his mom’s scalloped potatoes is the crunchy top layer. It is sooo good!

Brian made us these potato skins last week out of a recipe from our COOK THIS, NOT THAT! book. We had to eliminate some of the ingredients because I don’t like jalapenos and green onions and such. I thought the end result was pretty good. Brian didn’t like the potato skins, though. He thought the filling was too runny. Maybe we didn’t leave them in the oven long enough? Who knows?

Anyway, this COOK THIS, NOT THAT! book really rocks. We’ve tried a couple of the recipes so far. As cookbooks go, this one is a keeper.

Dawn Wells of Gilligan’s Island fame (she played the role of Mary Ann) shows us how to peel a potato the easy way. Brilliant!

I didn’t already know any “kid-friendly” recipes so I found one on RealSimple.com to share with Rogie for her baby shower today. This one for French-Fry Pie serves 4 people.

INGREDIENTS:
4 cups of frozen shoe string French fries
1 1/2 pounds of ground beef
1 14 oz. jar of marinara sauce

Heat oven to 425 F. Spread the fries on a baking sheet. Bake until golden, about 25 minutes.

Meanwhile, cook the ground beef in a medium saucepan over medium-high heat. Stir occasionally until no trace of pink remains, about 8 to 10 minutes. Spoon off any excess fat. (You can use the “paper towel trick” to absorb even more excess fat.)

Add the marinara sauce and cook until completely warm. Transfer to an 8 X 11 inch or 8 inch square baking dish. Top with the baked fries.

If desired, return to oven for 5 minutes to allow the flavors to meld.

Prep: 20 minutes
Bake: 50 minutes
Oven: 425 degrees
Makes: 24 wedges

• 6 large baking potatoes (such as russet or long white)
• 2 teaspoons cooking oil
• 1 to 1 1/2 chili powder
• several drops bottled hot pepper sauce
• 2/3 cup chopped Canadian-style bacon or 8 slices bacon or turkey bacon, crisp-cooked, drained, and crumbled
• 2/3 cup finely chopped tomato (1 medium)
• 2 tablespoons finely chopped green onion
• 1 cup shredded cheddar cheese (4 ounces)
• 1/2 cup dairy sour cream (optional)

1. Scrub baking potatoes and prick with a fork. Bake in a 425 degree oven for 40 to 45 minutes or until tender; cool.
2. cut each potato lengthwise into 4 wedges. Scoop out the white portion of each potato wedge. Cover and chill the leftover white portion for another use.
3. In a small bowl combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon, tomato, and green onion; top with cheese.
4. Bake about 10 minutes more or until cheese melts and potatoes wedges are heated through. If desired, serve with sour cream.

Make ahead directions:

Prepare as above through step 3. Cover; chill potato wedges for up to 24 hours. Uncover and bake as directed.