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Potato Skins

on July 03, 2025

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Potato Skins

Appetizer Judy's Favorites

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Celebrating Judy

Celebrating Judy Favorite Birthday Cake from Whole Foods Favorite Babyback Ribs at Hillstone and Hickory House Favorites: Breakfast: Poached Eggs Denver Omelet Bacon Pancakes & Belgian Waffles Rye Toast Sourdough Toast English Muffins, crisp and buttered Strawberry and Banana Smoothie Pink Grapefruit Poppy Seed Bagel with veggie or chive/scallion cream cheese Lunch: Green Salad with Grilled Chicken Tuna Fish made with sweet relish on a toasted crisp English muffin Egg Salad Sandwich Turkey Rueben BLT Grilled Cheese Cheeseburger well-done with bacon, onion, and ketchup Hot Dog with sauerkraut and mustard Turkey Sandwich with Swiss Cheese and Coleslaw Pizza - cheese, mushroom & onion, or pepperoni Dinner: Grilled Chicken Breast with Baked Potato and Broccoli Filet Mignon with Mashed Potatoes and String Beans Dover Sole with Rice Pilaf, and Asparagus Pork Tenderloin with roasted potatoes, onions, and carrots Babyback Ribs with Coleslaw Christina's Roasted Chicken Eggpla...

Filet Mignon or Beef Tenderloin Roast

Blue Cheese Crusted Filet Mignon Ingredients: 4 tablespoons butter, divided 3 whole garlic cloves, chopped 1 large shallot, chopped 1 tablespoon fresh thyme, chopped 3/4 cup low-sodium beef broth 1/2 cup dry red wine 1/2 cup crumbled blue cheese, about 2 ounces (I only add the cheese if desired) 1/4 cup panko, Japanese bread crumbs 1 tablespoon fresh parsley, chopped 4 6 to 8 ounce steaks, 1 inch thick (I also use the sauce to prepare a roasted beef tenderloin) salt and pepper Directions: 1. SAUCE: Melt 1 tablespoon butter in a heavy medium skillet over medium-high heat. 2. Add garlic, shallot, and thyme, and saute until shallot is tender, about 5 minutes. 3. Add broth and wine and boil until the sauce is reduced to about 1/2 cup. 4. Set aside. It can be made 1 day ahead and kept in the refrigerator. 5. BLUE CHEESE TOPPING: Blend cheese, panko, and parsley in a small bowl until cheese is evenly coated with panko. (Optional) 6. STEAK: Melt 2 tablespoons butter in a heavy, lar...

Baked Chicken Chimichanga

Baked Chicken Chimichanga Ingredients: 1 1/2 cup chicken breast, cooked and shredded ▢ 2/3 cup salsa ▢ 1 1/2 tsp ground cumin ▢ 1 tsp dried oregano ▢ 2 tbsp olive oil ▢ 1 1/4 cup cheddar cheese, shredded ▢ 4 flour tortillas, burrito-sized Directions for the Shredded Chicken: Place 4 boneless, skinless chicken breasts in the crock pot. Drizzle with 2-3 tablespoons olive oil and season with salt and pepper. Cook on LOW for 8 hours or on HIGH for 3-4 hours. Take out and shred while warm. Directions for the Chimichanga: Preheat the oven to 425°F. In a large bowl, combine the cooked, shredded chicken with salsa, cumin, and oregano. Set aside. Divide the mixture between flour tortillas, wrap, and place seam-side down on a lined baking sheet. Brush with the remaining oil and bake in the oven for 20 minutes or until golden brown and crispy. Serve with your favorit...

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