hellyeahrecipes:

Bacon-Cheddar Twice Baked Potatoes

• 4 good-sized russet potatoes
• 6 strips thick-cut bacon (or 8 strips thin-cut bacon), diced
• 1 large yellow onion, diced small
• 2 cloves garlic, minced
• 1/2 cup sour cream
• 1 cup sharp cheddar cheese, shredded
• Salt (sea salt is great if you have it)
• Pepper
• Olive oil

1. Heat the oven to 425°F. Line a baking sheet with aluminum foil.
2. Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
3. While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
4. Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
5. When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
6. Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
7. Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.

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hellyeahrecipes:

Cranberry-Lime Shrub Sparkler

For the shrub

• 12 oz. (3 cups) cranberries, rinsed and picked over
• 1 cup granulated sugar
• 3/4 cup Champagne or white wine vinegar
• 1 strip lime zest (1/2 x 2 inches)

For the sparklers

• 1 cup seltzer, tonic water, or sparkling cider
• 1 fl. oz. vodka (optional)

Make the shrub

1. In a 4-quart saucepan, combine the cranberries, sugar, vinegar, and lime zest with 3 cups of water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cranberries are completely broken down, about 20 minutes. Let cool.
2. Purée with an immersion blender. Strain through a fine sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible.

Make the sparklers

1. Per drink, combine 3 to 4 Tbs. of the chilled shrub with cold seltzer (and vodka, if you like).

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hellyeahrecipes:

Breakfast Pita Pizza

• 2 pitas
• 1 cup grated mozzarella cheese (about 4 ounces)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 cup loosely packed baby spinach leaves
• 2 large eggs
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon finely grated Parmesan cheese

1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it under the broiler while the oven is heating.
2. Meanwhile, place the pitas on a work surface and sprinkle with the mozzarella, oregano, and red pepper flakes. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each pita.
3. When the oven is ready, remove the baking sheet and place the pitas on it. Crack 1 egg into the nest of each pita and season it with salt and pepper.
4. Broil until the egg whites are set, about 6 to 7 minutes (the yolks will still be runny). Remove the baking sheet from the oven and transfer the pitas to a cutting board. Sprinkle with the Parmesan, cut each pita into 4 wedges, and serve immediately.

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hellyeahrecipes:

Corn and Tomato Pie

• 1 1/2 cups corn, about 3 ears
• 1 1/2 pounds beefsteak tomatoes, about 4 medium, diced
• 4 strips bacon, cut into small pieces and cooked (optional)
• 1/4 cup mayonnaise or sour cream
• 2 green onions, sliced
• 1 handful basil, chopped
• 1 1/2 cups cheddar cheese, grated
• 1/4 teaspoon cayenne
• salt and pepper to taste
• 2 pie crusts pastry or biscuit
• 1 tablespoon butter, melted

1. Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper.
2. Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.
3. Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
4. Bake in a preheated 350F oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.

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