Sunday, February 14, 2016

HAPPY VALENTINES DAY and Hasselback Potatoes

Sorry I don't blog so much any more... it was running my life before and I would panic if I couldn't fine a recipe to post every week... plus I gained weight trying so many different recipes... then I took a step back and had to remind myself why I started this blog in the first place. I did it because I wanted my daughter to have access to my recipes while in college and I hate writing things down. Much faster to type. Also I would take desserts to work and parties and people would ask for my recipe and it's much easier to tell them where my blog is or just print it out for them. I took a step back and decided I was doing this for the wrong reason, recognition and praise and that's not why I started it. Sometimes it's easy to get a big head along with wide hips :). I decided to get healthy , exercise and breathe... Life is too short to stress out. So that is why I have backed off a bit. If you like my recipes, I am happy to share them. Hope you enjoy them and love cooking for your family as much as I do.
Today tho, it is Valentines day... I love cooking for my hubby. We bought some chuck eyed steak which I sprinkle with Worcestershire sauce and Grill mates Montreal steak seasoning. Then I grill out side on the grill on high heat for 4 or 5 minutes per side, depending on how pink you like them in the middle. I made Hasselback Potatoes and roasted green beans with bacon. I also sauteed mushrooms and chopped onions in butter and balsamic glaze to go on top of the steaks.  Yumalicious!! Me and my hubby would much rather cook and eat at home than go out to eat. Too often we end up disappointed in the meal, and shocked at the cost for what you get. Here is the recipe for hasselback potatoes.. They are easy and look fancy on a plate along side a steak and roasted veggie....

Hasselback Potatoes
4 tablespoons (1/2 stick) butter, softened
1/4 cup extra-virgin olive oil
2 tablespoons chopped chives
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

Preheat the oven to 400 degrees F.
Stir together the butter, olive oil, chives, onion powder, garlic powder and some salt and pepper in a small bowl.
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 45 to 60 minutes.

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