I am beginning to feel spoiled by this incredible, unseasonably cool weather. The past few days have been perfect for sleeping and joyous for exercising outdoors. My body has responded well to Mother Nature’s gift of good fortune. May it last forever, but as we all know, nothing is forever. However, what we must all do is concentrate on making the most of a good thing, and that’s just what I’ve been doing.I am always reluctant to turn the oven or grill on during the summer (for obvious reasons), as it makes the house hot and harder to cool off. What makes it even more challenging is having a laundry room next door to the kitchen. At times it feels like I am walking into a furnace, but it hasn’t been like that today, yesterday or even two days ago, and I am keeping my fingers crossed that it won’t be that way tomorrow. However, if it is, that will be OK, because these few days of relief are better than none.
I make the most of these nice days, staying outside to do the majority of my exercise. I take a sizable portion of my time to play in the kitchen, creating new recipes and recreating old ones. It all makes for a pleasant afternoon.
Today’s adventure into food was simple and a no-brainer. I was looking to make small comfort food for a night that will be breezy and cool, and I came up with baked chicken and potato skins.
Potatoes are my favorite vegetable by far. There are so many things you can do with them. I guess you can say the same thing about chicken, but the potato wins because it’s healthier.
I am sharing my recipes below, and hope you enjoy them. Let’s remember being healthy makes for a happier life, and it all begins when you live it one meal at a time. What better way to make the most of a good thing. Enjoy! - paerki
Chicken Marinade
Ingredients:
3 teaspoons of minced garlic
2 teaspoons fresh rosemary
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 cup of dry red wine
Mix the above ingredients together. Pour over thinly sliced chicken breast(s) and marinate in the refrigerator overnight. Bake at 350 for 30 minutes or grill 4 minutes on each side.
Potato Skins
Ingredients:
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Garlic Salt
Fresh ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2-cup sour cream
2 tablespoons Chives
Instructions:
Scrub the potatoes, clean, and then bake using your favorite method (I prefer the microwave).
While the potatoes are cooking, cook the bacon using your favorite method (Again, I prefer the microwave). The bacon should be crispy. Drain on paper towels. Let cool. Crumble.
Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use (which I eat along the way – LOL), leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub oil all over the potato skins, outside and in. Sprinkle with garlic salt. Place on a baking rack. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven until cool enough to handle.
Arrange the potato skins skin-side down on the roasting rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, crumbled bacon and chives. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin.
