Baked Potatoes

We all know the skin is the best part of the potato. I also know that when I eat other peoples potatoes, I bypass the skin because it's dry and blah (especially those that are cooked in the microwave!). So, here is my recipe, where the skin is better than the actual potato!

Ingredients:
Russet Baking Potatoes (however many you need)
Extra Virgin Olive Oil
Garlic Salt
Pepper
Tinfoil


1. Preheat your oven to 400 degrees

2. Grab your potato and look it over for any bad spots



3. Wash and dry your potato



4. Stab your potato on all sides with a fork or a knife



5. Pull out sheets of tinfoil, large enough to fold the potato in for baking. Place a small amount of oil on the foil, rubbing it into an oval shape, then sprinkle on Garlic Salt and Pepper.



6. Rub potato with a tsp of oil, place on tinfoil, in the spot where the seasoning is

7. Sprinkle with Garlic Salt and Pepper



8. Wrap potato up tight in tinfoil



9. Place in oven for 1 hour



10. Unwrap tinfoil



11. Put on your plate and place your favorite toppings on top! I am putting a picture of both my favorite (butter and sour cream) and then my husbands (everything but the kitchen sink)

Crock-Pot Beef Stew

This is the type of meal you eat when you are hungry. What southern grandmothers call a "rib stickin' " meal. Perfect for rainy or cold days.

Ingredients:
2 packages of stew meat (beef cut into 1in pieces)
1/2 Cup All Purpose Flour
1 and 1/4tsp Paprika
Oil for browning
2 Cups Beef Broth
1/2 Cup Red Wine
1/4 Cup Worcestershire Sauce
6 Medium Potatoes
3 Carrots
2 Garlic cloves
1 Bay Leaf



1. In crock-pot, pour together beef broth, wine, and Worcestershire sauce.



2. Mix together flour with 1/4tsp of paprika



3. Rinse and dry beef



4. Throw beef into flour, cover with lid, and shake, until all pieces are lightly floured



5. Heat oil in skillet, and brown beef on each side



6. Add beef to crock-pot

7. Chop potatoes and carrots, adding to crock pot



8. Mince garlic, add to crock pot along with Bay Leaf and 1tsp of paprika


9. Crack fresh pepper for flavor

10. Stir together, set on low for 4 hours, making sure to stir occasionally



11. Serve over egg noodles!

Green Beans and Baby Red Potatoes

I used to live on a farm in Asheville, from the ages 13-15. I left shortly before my 16th birthday, but I never forgot how awesome fresh vegetables tasted in comparison to what you get out of a can. Matt and I were supposed to start our garden this year, but sadly, it didn't quite work out the way we hoped. So, we settled for the farmers market.

Ingredients:
1/2lb Fresh Snap Beans. (Green beans)
8-10 Baby Red Potatoes
1 small onion
3 cups Pork stock/broth
1/2 stick SALTED Butter
3 small cloves of Garlic

Here is a look at the way your green beans, fresh from the market (Baby reds too for that matter)


1. Put pork stock in a medium pot to boil

2. Snap your beans, ends off, then snap in half, then rinse (kids can help!)



3. Slice potatoes in half or quarters


4. Slice onion into circular strips


5. Place onion and green beans in boiling pork stock for 10 minutes, covered.


6. Uncover and place in halved red potatoes.


7. Cover and simmer for an additional 30 minutes, making sure to check potato tenderness.

8. Drain the broth


9. Mince garlic


10. Melt 1/2 stick of salted butter in pot and add minced garlic


11. Toss with veggie mix

12. Spoon into serving dish and enjoy!


RECIPE TIP: If you prefer a crunchier green bean, do not cook them for 10 minutes alone. Just cook the 30 minutes with the potatoes. They will have a nice "snap"