Twice Baked Potato!
Well I am on an adventure that I believe is going to change my life for the better. As of March 10th I will officially be a part of the Slim Down for Summer Challenge sponsored by Working Women of Tampa Bay. So this week in keeping the same train of thought as most people, I had to get my splurge on! For the next 3 months I will be completely and totally dedicated to winning this challenge. Oh, did I mention that the person with the highest percentage of weight lose win a Beach Getaway valued at $500 and a $200 spa gift certificate from Advanced Aesthetics and a Spice Session valued at $300. The grand prize is a NEW YOU. Did I hear motivation! So the race is on. I will miss very much these potatoes but while I am off eating veggie sandwiches and Tofu I will leave you with this wonderful recipe.
Just kidding, I don’t like tofu very much and as promised I will keep you informed on my exercise plan and new way of eating. I hope that you join me. Who wants to carry around those extra pounds this summer. I don’t although I have a very long way to go, I am planning on melting away as many pounds as possible before the 100+ degree heat INVADES Florida.
Twice Baked Potatoes
Bake 4 large Baking potatoes at 400 degrees for 30 minutes. Let cool and follow these easy step-by-step photo instructions
Remove the inside of the potato from the skin with a spoon. Be care not to tear the skin.
To my bowl I have added 3/4 cup grated white cheddar cheese, 1/2 cup heavy cream, 4 tablespoons unsalted butter, a handful of chives chopped finely, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper.
After all the ingredients have been mixed well together, scoop mixture back into potato skins and bake for 7 to 10 minutes or until the cheese has melted and the potatoes and nicely browned.
Top with sour cream and a few chives and serve! There’s one toppings I didn’t add to this potato~BACON!! Maybe next time. Enjoy
Today was such as awesome day! I had the pleasure of meeting Sunny Anderson of Cooking for Real! When I tell you this chic can cook. OMG, the food was outstanding and she was very entertaining. She opened the floor up at the start of class and answered questions, told wonderful stories and of course cooked wonderful food. She is living her dream and doing it with a smile!
Her show airs on Saturdays at noon on the Food Network. I am sure you all have seen her show! If not check it out. Here are a few of the photos from her class today!
Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce
Parmesan Herbed Orzo
Quick Pear Tart
Check her out she maybe coming to your area soon. You won’t be disappointed
Scallop in Black Pasta!
On Tuesday’s I have tons of fun! I get to hang out and learn from a professional Jaden of Steamy Kitchen, my mentor and one of the coolest people I have ever met. She plated this dish for me. I’ve been in the kitchen coming up with fabulous recipes; the next step is to plate the dish and get a great photo before I post it on the blog. Well I have at least three dishes that are wonderful to eat, just not that great to look at. So yesterday, I had the chance to create this scallop dish with this wonderful Black pasta. It’s terrific. Sage brown butter, Scallops and the Black Pasta which the pasta can be served alone it’s just that good. I plated the pasta and it looked a mess. There is a lot of work involved with making things look good and also taste good. I give many props to the food stylist and plate designers they create works of art. So, I asked Jaden to help me out and when I tell you she flipped the pasta, place the scallop and then crowned the entire dish with chopped red pepper, she did her “thang”. I am so happy to be learning from
I want all of you to know that in March I am planning to post more frequently. I am thinking of doing a daily post that will give you a reference to what I am eating and how I am exercising. Then on those days that you are having a hard time deciding what to or what not to eat you can log on to my blog and see what someone else is doing. Weight loss is a beast and I know without you and your continual support I would have fallen off the wagon and stayed off in January! Thank you so much for the comments and emails they keep me going!
Here is the recipe for the Scallop Pasta
1 pound Sea Scallop
1 pound Black Pasta (or any type of pasta, try whole wheat)
1/2 Red bell pepper diced
4 tablespoons Unsalted utter
Bunch of Sage leaves
Salt
Pepper
Pat scallop dry and season with salt and pepper. Boil pasta in salted water until al dente (cooked until tender but still firm). Remove pasta from water reserving the pasta water. In a heavy bottom skillet slowly melt butter until golden brown, add red bell pepper and saute for 2 minutes then add sage leaves and continue to cook. Add seasoned scallops to the pan and saute’ until done. Remove scallops from pan. Add pasta to pan toss with the sage brown butter sauce. And plate. Adding the scallops back to the dish.