A Friday treat is hear for all! Well not all but everyone who loves potatoes, cheese and bacon. Heck even if you don’t love bacon, I am pretty sure you will still love these little bits of comfort.  Some days when you get home from work or are sitting on the couch taking a breather, comfort food is all you need.  Whether it is your favorite fried chicken, biscuits and gravy, some chocolate cake or baked potato skins and bacon – food can definitely change your mood.

Despite these skins taking a little bit of effort – the end results are well worth the effort.

Ingredients

• 6 Large baking potatoes
• 1/4 Tsp.salt
• 1/4 Tsp. pepper
• 1 Cup Cheddar cheese, Swiss or Asiago cheese
• 6 slices slices bacon, cooked
• 3 Green onions, chopped

Method

1. Scrub potatoes; prick several times with fork. Bake in 450°F (230°C) oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
2. Cut lengthwise in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls (reserve flesh for another use, such as soup or mashed potatoes).
3. Arrange, cut side up, on baking sheet; sprinkle with salt and pepper, then cheese.
4. Bake in 450°F (230°C) oven until cheese is melted, about 10 minutes.
5. Top with bacon and green onions and serve immediately.
6. ENJOY!

Zesty Tip: For an extra kick, you can add some crushed red pepper flakes or chili powder to give it a little heat or you can have sour cream on the side spiked with hot sauce.

I don’t mean to cut this short but let me tell you these potato skins are pretty darn yummy and I would like for you to try them… ok?    Let me know what you think of them after you make them.

Movember Update – Week 2

The Mo is growing… slowly but surely.

I have to go get down to the conference for the final day.  I hope you have a great Friday and a fun weekend.  I will catch up with you on Monday!

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Friday!  Welcome to the land of comfort food today.  Do you ever just look outside and it is cold, rainy and all you want to do is stay in your pajamas ( underwear) and eat comfort food?  What is comfort food to you?  For me it is usually something warm and that requires a fork or spoon.

This dish below which is pan fried potatoes with bacon mixed throughout is something I love to eat.  Whether by itself, beside two eggs, sausages and toast, or sitting beside some homemade meatloaf – I LOVE this dish.

Ingredients

• 4-6 Potatoes, diced
• 4 slices of bacon
• 1/2 Cup onion, chopped
• 1 Tbsp. butter
• Handful of chopped chives
• Salt and pepper

Method

1. In a large pan of boiling water, drop the potatoes in and blanch for 5-7 minutes; drain
2. Using another large pan over medium heat, start to cook off the bacon.  Cook until almost crispy and then remove from heat.  Do not clean the entire pan but remove some of the grease if there seems to be too much.
3. Add the onion and cook for 3-5 minutes until it becomes translucent.
4. Add the drained potatoes and the butter and begin to saute them over low heat.  The potatoes will begin to brown from the bacon fat and butter.  Let them cook until they are tender on the inside and crispy on the outside.
5. Break the bacon up and add back in to the potatoes, stirring often
6. Toss in the chives at the end
7. ENJOY!

Zesty Tip: When frying the bacon, I save some of the fat to cook the potatoes in and I do not clean the pan before I add the blanched potatoes.  This allows the potatoes to pick up all the bacon flavor and make this dish one to remember.

Alright, the weekend is almost upon us.  Big weekend at the zesty’s.  As I type this post, the garden is being tilled, tomorrow is some tree planting, and I am doing some door and window prep for the new shed that is starting on Monday.  No rest for the weary, I just hope the sun stays out and keeps me happy.  I will talk to you on Monday. Have a super weekend!

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Scrambling with work and Disney preparations – I decided to recycle one of my new found favorite ways to serve potatoes… Let me know if you like them.

Growing up on PEI, potatoes are everywhere, and I have grown to love them.  Whether they are mashed, baked, french fries, scalloped, pan fried, boiled, microwaved ( umm a bit sketchy) I eat them all.  Over the years I have tested many techniques and added different flavoring to potatoes to kick it up a notch.  When looking for a comfort side dish I tend to lean towards the method seen below.

Now do not dismiss the fact I truly adore mashed potatoes with butter and cream but lately I have been all over SMASHED potatoes.  It is a two step process to make it happen but will never disappoint.

Ingredients

• Potatoes
• Olive Oil
• Salt
• Pepper

Method

1. Start off by boiling the potatoes until almost fork tender.
2. Preheat oven to 400 F
3. Once the potatoes are finished boiling remove them from the water and let stand for a minute.
4. Prepare a cookie sheet or roasting pan
5. Using a heavy bottomed pot, smash the potatoes gently to just break the skin and press the potatoes down.
6. Once flat, add a drizzle of olive oil, salt and pepper and roast in the oven until golden brown and slightly crispy.  About 25-35 minutes.
7. ENJOY!

Zesty Tip: In the boiling stage, be careful not too overcook the potatoes.  You just want them softened slightly so you can “smash” them with the back of a pot.

Well I hope you enjoyed the potato talk.  Do note that they are potatoes and very versatile.  Switch it up and keep it fresh.  Another great alternative is the beloved sweet potato.  All the techniques stay true to a regular potato.  As I am typing this, I think someday I should talk about all the different types of potatoes and why some are good for baking versus boiling etc.  Maybe another time!

I am scheduling some guest posts while I am on vacation next week and not bringing my laptop… can you believe it?

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Good morning, good afternoon or good night!  Hopefully you had a great father’s day weekend – I sure know I did.  It all started with my first ever visit to a “Tweetup” at St. James Gate on Friday evening.  There was a very good turn out and it turned out to be pretty interesting.  The food was really good!

Saturday was all about the “watering”.  Sprinklers and hoses were everywhere in attempt to water the lawn.  It did not go as well as I envisioned but I spent about 3.5 hours moving everything around to get the yard wet.  All in all it was not too bad since we had a lot of rain last night… so I may be off the watering hook for a couple of days.

Ever have a bunch of good food in the fridge some including leftovers and other just veggies that are on the brink of expiration?  Of course you do – we all do.  This is the battle I faced with the other day.  I baked the Hoisin Chicken from last week, I had some fresh mushrooms, sugar snap peas and a little bit of cottage cheese just aching to be stir in somewhere.  With those thoughts I prepare you …. Baked Tomato Pasta w/ Chicken and Snap Peas.

Ingredients

• Cut up cooked Chicken
• Handful or two of sugar snap peas
• 1 Tbsp. Olive oil
• Sliced mushrooms
• 2 Cups pasta ( I chose Roitini since it was all I had )
• 1 Can 15 Oz. Tomatoes ( crushed )
• 2 Tbsp. Cheese
• 1/2 Tsp. Red pepper flakes
• 1/2 Tsp. Garlic Powder
• Hint of cumin
• Salt and pepper
• 3 slices of bread ( toasted and blended to crumbs )
• 1/2 Cup Parmesan cheese

Method

1. Preheat oven to 400 Degrees F
2. On the stove, warm a sauce pan over medium-high heat and start the olive oil and mushrooms.  Cook for 2-3 minutes and then toss in the chicken.



3. While cooking the chicken, cook the pasta according to the directions.
4. Back to the chicken, stir in the peas, red pepper flakes, salt and pepper and let cook for about 3 minutes.





5. Drain pasta and add to the chicken, pea mixture.  Add tomatoes garlic powder, cumin and stir together for 3 minutes.  Stir in cottage cheese and move to a large casserole dish.







6. Top with Parmesan cheese, and bread crumbs and cook in the oven for 20 minutes until golden brown.







7. ENJOY!

Zesty Tip: Two tips for this one.  Under cook the pasta slightly as it will continue to cook in the oven and be careful of the sauce.  You want it to be wet enough prior to cooking.  Add more tomatoes or a pre made sauce you have on hand.

Father’s day was wonderful!  It started off with some homemade juice from my Juicer Recipes.  I went with Apple Green Grape and it was fantastic!  Sunday was very relaxing and the family time was great.  I got a couple of pretty cute cards that really puts things in perspective.  I hope you had a great father’s day.  Now it is back to work but summer is coming!!

What is your favorite season of the year?

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Welcome to Mid Week Wednesday!  I have nothing exciting in my life to report except… work work work and some upcoming travel to the DC area.  So I thought I would get right to the point and chit chat about some homemade whole wheat chicken noodle soup that very well might loosen your socks.  I don’t want to come right out and say that it will knock your socks off but I am pretty sure they will be loosened.

A simple concept for sure – packed with flavor and missing all the sodium!  What a treat.  I can honestly say that the results were spectacular as I was only able to get one bowl of soup from the huge pot.   Let’s just say Mrs. Zesty and family enjoyed this one.

Ingredients

• 3-4 lb Whole chicken ( roasted and separated)
• 1 Tbsp Butter
• 2 Cups carrot ( chopped)
• 1 Cup Celery ( chopped)
• 1 Cup Onion ( chopped)
• 1 Tbsp. Olive oil
• 2 Tbsp. Ginger
• 1 Tsp. Dried Thyme ( optional )
• 2 Cloves garlic
• 4 Cups chicken stock ( I used Organic Chicken stock )
• 3 Cups water
• 1 Tbsp. Salt
• 2 Bay Leafs
• 1 500g Bag Egg noodles

Method

1. Preheat oven to 350 degrees and prepare the chicken to be roasted.  Clean the cavity, salt the inside, add a bay leaf to the cavity and splash a dollop of butter on top.





2. Roast until cooked through and browned nicely 9 about 20-25 mins/lb.  Remove from roaster and let cool





3. In a large saucepan preheated to medium heat, add the olive oil, onion, garlic and ginger







4. Let the onion cook down for a few minutes until becoming translucent



5. Toss in the carrots and celery and continue to cook for 7 minutes.





6. Pull all the chicken off the bird and chop into small pieces and set aside.



7. In the sauce pan, start adding your flavor – dried thyme and remaining bay leaf.
8. Toss in the chicken
9. Add the chicken stock and water and let simmer for 45 minutes.



10. Stirring occasionally and testing the seasoning adjust prior to adding the noodles
11. Drop in the noodles and stir to mix.



12. Let the noodles cook through another 10 minutes.



13. ENJOY!

Zesty Tip: I think the best thing about this dish is that is freezes well and will last the whole week for lunches and or suppers.  Drop it off to your friends or just eat it all yourself.  This is true comfort food that doesn’t take long to make and is super easy.

The Mandolin Slicer Winner

Let’s put our hands together and rise off the chairs for Georgeann from Hurst, TX. Also, the coupons have a few extra days before they expire so make sure you pick up your own mandolin for the kitchen.  Thanks for everyone who entered the contest.  I believe the turn out was successful.  Georgeann – your mandolin is on it’s way.  Make sure you tell me what you think.

I hope you enjoy the chicken noodle soup.  This was my first time using the whole wheat egg noodles.  I did enjoy them and would likely do it again.  In hindsight I would reduce the number of noodles next time for the amount of broth.

I hope you have a great Wednesday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Hi, readers! I’m the Page behind Notes On A Page, a blog dedicated to all things food! Since I’m always feeding my family and friends, I focus on simple, healthy, and satisfying dishes.  Here’s a comforting cold-weather dish that uses a favorite fall vegetable: sweet potatoes.

Sweet Potato and Goat Cheese Gratin

Ingredients

• 1 Tsp. salt
• ½ Tsp. pepper
• ¼ Tsp. nutmeg
• 1 Small onion, chopped
• 2 Sweet potatoes, sliced
• 1 Cup heavy cream
• 1 Cup milk
• 1 Cup chicken broth
• 4 Oz. goat cheese

Method

1. Preheat the oven to 400*F.





2. Heat the cream, milk, and chicken broth in a saucepan.  While the mixture is on its way to boiling, mix salt, pepper, and nutmeg.
3. In a baking dish, layer half of the onions and half of the sweet potatoes (I left the skin on the sweet potatoes, because I like a little heft with my veggies, but feel free to peel the potatoes if you prefer that).



4. Sprinkle half of the spices over the vegetables.  Repeat with the remaining vegetables and spices.
5. Once the cream and milk mixture has come to a boil, take it off the stove and pour it over the vegetables.



6. Bake for 45 minutes.



7. Increase the temperature to 450*F.  Take the baking dish out and push the sweet potatoes with the back of a spatula so they are even and absorb the liquid.  Bake another 10 minutes.
8. Take the dish out, sprinkle the goat cheese on top, and bake another 15 minutes or until the cheese browns.
9. ENJOY!

This dish takes a little while to bake so take it as an opportunity to relax and catch up on your favorite shows (30 Rock, anyone?). You could serve this gratin as the entrée or use it as a side dish at a bigger meal.  I hope you enjoyed what I cooked up today! Stop by Notes On A Page and see what’s cooking in my own kitchen. Thanks for reading and a big thanks to Zesty!

Thanks Madeleine for a great recipe. I love sweet potatoes and I know how much everyone else does. This is a definite keeper. I hope you have a great day and I foresee a house update coming soon.

Take care

zesty

Download my Free Recipe Book: Simply Zesty