Potato Skins

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potato skins

I love potato skins, they make a create snack! They’re the perfect food when watching basketball!

Start with a few potatoes. Preheat the oven to approximately 400 degrees F. While the oven is heating, thoroughly scrub the potatoes, then them dry with a paper towel.

Use a paper towel or with clean hands to rub canola oil all over the skins until they’re nice and moist and wonderful. Place them on a baking sheet and bake until the skins are crisp and the potato is tender when pierced with a fork, about 30 to 40 minutes or so, depending on the size of your potato.

potato skins

While the potatoes are baking, cook your bacon. I like the thick cut and like to cook it in a microwave for crisp bacon. Once cooked, chop it on your cutting board.

Next, grate up some sharp cheddar, mild cheddar or your favorite cheese! Then slice/chop the green onions.

Once the potatoes are done, let them cool just a bit, then slice them down the middle. I like to use an ice cream scoop to scoop out the insides. I place the potato into a bowl and use them for mash potatoes the next day.

I like to brush the outside of the potato skin with melted butter. If you want the outside skin to be really crisp place them back into the oven skin side up and back for 2 to 4 minutes until crisp. Or just place them back on your baking sheet right side up. Place the cheese into the potato, then your bacon. Then stick the potato skins back into the oven just long enough to totally melt the cheese and sizzle the bacon.

potato skins

…Yum!

The green onions are next, add sour cream if you like! You’ll love these a lot!! 🙂 In the south, some people call thme tater skins!

 

See my dessert Recipes!

Making Crème Brûlée               Hot Fudge Cake

creme brulee       hot fudge cake and ice cream

Strawberry Pie                            Chocolate Cheesecake

strawberry pie       chocolate cheesecake recipe

Cheesecake                                 Red Velvet Cake

cheesecake     red velvet cake

Click image to view more information on my cutting boards.

walnut double handle cutting board

 

Making Pasta Fazool

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pasta fazool soup or Pasta fagioli soup

My grandmother and grandfather wre Italian, both from Genoa, Italy. They both came to America in 1908. My grandmother made Pasta Fazool for us all the time. The Pasta Fazool was eaten before the main meal. Pasta Fazool means “pasta and beans” and one of our family favorites.

map of Italy show Genoa

I have been making my grandmothers recipe for nearly 30 years at least 3 or 4 times a year. My children love this soup! What is it called in your family – Pasta Fagioli or Pasta Fazool?

Today, I decided to make Pasta Fazool for my wife and I. This recipe makes enough to feed 6 to 8 people so we will be having it again later in the week. It actually taste better the second day.

Ingredents
16 oz. Great Northern dried beans
8 to 10 cups water
1/4 cup olive oil or cookng oil
1/4 teaspoon salt
1 medium onion chopped
1 celery stalk diced
5 carrots, chopped coin size
bay leaf
12 oz can whole roma tomatoes
2-3 sliced of diced & cooked prosciutto (optional) *My children to not like me to include proscitto, so I left it out of my recipe below.
Grated Parmesan cheese

Overnight Soak
Prepare the beans the night before making your overnight soaking.

Rinse your beans!
Bagged beans are often very dirty and contain rocks, and other debris so wash them multiple times until the drained water is no longer dirty. Look for rocks as you rinse the beans. After rinsing, put rinsed beans into a large cooking pot. Remember that the beans will swell, so use a big pot. Add water, oil and salt and cover for overnight soaking.

ingredents for pasta fazool soup

tomatoes-celery-carrots-onion for pasta fazool soup

Cut your onion, celery and carrots.

Chopped-carrot-celery-onion

Cooking Directions after Overnight Soak
Add onion, celery, carrots and bay leaf to pot and then place the pot on the stove. If you don’t have a bay leaf it will be just as good without it. I ususally start cooking early in the morning with plans to eat that evening, cooking low and slow. Cooking low will generally take about 6-8 hours. I start the termperature at 2.0 which is low heat and adjust as needed. The trick is not to cook too fast, that will break down the beans too quickly. Don’t let them boil!

add onion, ccelery and carrot to past fazool soup

Above picture I just added the onion, celery and carrots.

After about three-four hours I check the carrots. The carrots take longer to cook. If they are cooked, I then add the can of whole tomatoes, juice and all. I cook the tomatoes for about 30 minutes, then I will cut the whole tomato in smaller pieces. Taste and add a little more salt to taste, if needed. I continue to simmer until we are ready to eat.

roma tomatoes

Roma Tomotoes

added-tomatoes to pasta fazool soup

Roma tomatoes added to soup

In another pot, cook your pasta, any small pasta shell or noodle will do. It will take about 10 minutes to get the water boiling and another 8 to 9 minutes for the pasta to cook. Don’t over cook, I will cook until al dente. We keep the pasta separate from the soup since my girls prefer it without the pasta.

In the last minutes before serving, taste and add seasoning to your taste. Serve hot, adding pasta to your bowl, you will also want pepper and maybe some grated Parmesan cheese!

bowl of pasta fazool soup

Enjoy! Your gonna want seconds!

Round Cutting Boards with Paddle Handle