Hasselback Potatoes

I first saw this method of cooking potatoes on the Rachael Ray show. Then I saw them on this blog that I follow and decided to give them a try. They look so fun, don't they? They were really tasty too! You should try it! Really!

Ingredients:

• 4 russet potatoes
• 4 garlic cloves
• 4 tablespoons unsalted butter
• coarse sea salt
• 3 tablespoons olive oil

Directions:

Preheat oven to 425 degrees F.

Thinly slice garlic cloves. Set aside.

Rinse and scrub potatoes well. We’re keeping the skin on so it’s gotta be clean.

Slice a thin layer off of the bottom of the potatoes. This will give them a solid base to rest on to get sliced. Slice into the potatoes but not completely through them. Slice potatoes, creating very thin rounds connected at a base. Slide garlic slices in between potato slices. You might actually need to shove them in… the potato might be pretty tight. Just be careful not to tear the bottom.

Place potatoes on a baking sheet. Generously sprinkle potatoes with salt. Top each potato with one tablespoon of butter. Drizzle with oil. Bake for 1 hour or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan. This will make the skin crispy and delicious and the potato extra buttery.

When cooked through and crispy, remove from the oven, cool for 10 minutes.

Pork Chops with Lime, Cilantro and Garlic

So I bought a bunch of cilantro specifically for Gina's Cilantro Lime Rice (see below), but I still had/have a ton left over so I decided to look up some other recipes that call for cilantro and try to use as much as possible before it goes bad on me.

I made these pork chops tonight and they were incredible!

Ingredients:

• 1 cup mayonaise
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon dried chipotle powder (I didn't have this, so I used chili powder)
• 8 pork chops

Directions:

Prep Time: 5 mins

Total Time: 20 mins

Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.

Reserve 1/2 cup of mayo blend. Grill or BBQ (I pan-fried mine with a little olive oil) brushing the chops with the mayo blend, continue brushing and cooking until the chops are done, turning them halfway through (apprx 15 minutes total).

Serve with the reseved mayo mixture on the side.

Cilantro Lime Rice

Holy Moly. I found this recipe on a blog a while back and knew I would have to try it. It sounded so yummy. I made it on Monday and it was, indeed, delicious. So light and fresh tasting. And healthy too. I got it from Gina's Skinny Recipes. I didn't take a picture because we had the missionaries over for dinner. I thought they might think I was crazy. Maybe I'll get a picture next time I make it. Oh yes, there will be a next time! Maybe even tomorrow night!

Thank you Gina! (whoever/wherever you are!)

Chipotle's "Skinny" Cilantro Lime Rice
Gina's Weight Watcher Recipes

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 4 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Home Style Dressing mix

Most people love Ranch style salad dressing. If you are one of these people you will love this.

2 teaspoons instant minced onion 1/2 teaspoon salt
1/8 teaspoon garlic powder 1 tablespoon parsley flakes.

Combine all ingredients in a small bowl until evenly distributed. Put mixture in an air tight container until ready to make the dressing.

Home Style Dressing

If you are on a diet and want to substitute use the light or no fat mayonnaise and skim milk with a teaspoon of lemon in it for the buttermilk.

1 recipe Home Style Salad Dressing Mix
1 cup Mayonnaise
1 Cup Buttermilk
Combine ingredients in a glass jar. Shake until well blended. Chill before serving.
Makes about 2 cups.
Variation
Substitute 1 cup sour cream for buttermilk and use as a dip for fresh vegetables