Baked potato cubes and pearl onions

I just kind of made this up as I went along yesterday. I had a cheesecake to bake so I needed a yummy, hearty lunch and I was craving a baked potato. My thinking was, well I can pop a potato in the oven and bake it. But that would take an hour or two, and sorry I don’t microwave  potatoes. It does something to the potato that makes it not taste like a baked potato. So I thought well I can just cut the potato up and bake it in the liquid and that would be quicker and the broth would help steam it and make it taste good…so this is what I came up with:

1 whole russet,  potato (you know the big ones in the store they say are for bakedotatoes)

Handful of pearl onions (or more if you like onions like me), skin taken off

tablespoon olive oil

1/4 cup chicken broth

Salt, to taste

freshly cracked black pepper, to taste

Garlic salt, to taste

grated cheese, to taste

Sour cream, to taste

Preheat oven to 400 degrees

Begin by peeling potato, wash and cut into cubes.

Pearl onions, leave whole

Take baking dish (I just used a glass casserole dish) don’t over think it, just get a big enough dish that fits a potato and some onions and that can go in oven. Coat the bottom with olive oil, add chicken broth add potatoes, onion and sprinkle salt,  pepper, garlic salt over them to taste.

Pop in oven and bake 15 minutes, then flip and stir and bake another 15 minutes

Take out of oven and poke a potato with a fork to make sure they are done. if not bake for another 10-15 minutes.

Put on plate and top with grated Cheese. I would do this as soon as the potatoes come out of the oven so when you pour the cheese over them it melts. Put amount that looks good to, again don’t over think it. You could add sliced cheese too, whatever you want

Then top with a dollop of sour cream, or a pint, I LOVE sour cream! I would add the whole darn container, but then I would be in the gym for a few hours!

This dish is yummy, the saltiness from the potatoes and then the sweetness from the onions go great together and then of course cheese and sour cream. Can’t get better than that! Well if you added bacon that would be amazing! But everything tastes better with bacon!

I was making this while I was eating my lunch….


Marinade for Chicken

This morning I woke up and could NOT wait to get online and update some new recipes to my blog! I went to post some pictures and it said I reached my max uploads. I was like WHAT THE HECK? But really I said WHAT THE  F—!?!?!?! So I went and searched and well I thought Word Press was all free, well that’s what I get for thinking! It’s not, Nothing is ever free! They give you a certain amount of space to add your pictures and well I reached it! I felt like crying…My world is pictures! So I said screw it and had to upgrade and pay…LAME! Oh well. I can’t disappoint my fans! I am pretty darn proud of my blog. People have kids they are proud of. I have my blog and cooking, and Normy, oh and my hairs! Don’t forget the hairs! (They are famous on Flickr, more so than my food)

OK so I upgraded and I am ready to upload some pictures and continue sharing recipes! WOO HOO!  Happy Dance!


  • 1 1/2 cups vegetable oil
  • 3/4 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 2 tablespoons dry mustard
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.


(I can’t take credit for cooking these chicken breasts, Normy did) Thanks Normy!

And dinner is served! Chicken, Rice and (OF COURSE) Roasted broccoli (that is my go to veggie these days) recipe

Lime and Green Onion Rice

I would have to say that my least favorite chef on The Food Network would have to be Rachael Ray…she just annoys me! I think her recipes are ok, I mean they are great for people who are pressed for time, or need something good, quick, because her meals only take 30 minutes. I can’t watch her, she just annoys the heck out of me! Her voice, her 100’s of hand gestures. Who uses their hands that much when they talk? her! and I hate how she renamed Olive oil to EVOO…I just really have nothing nice to say about her. So I will stop there with how I dislike her! Some people think she is just so great. I am not one of them!

But I did make this recipe by her and it was pretty good…

  • 1 tablespoon vegetable oil
  • 1 1/4 cups light brown rice or white rice
  • 2 limes, zested, 1 lime, juiced

  • 2 cups chicken stock
  • 3 to 4 thin scallions, whites and greens, chopped

Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute.

Add the lime zest

and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.

I like to put my rice in this little dish because it makes it look pretty and its 1 cup, so it helps portion control as well!