Herb-Infused Salt-Baked Potatoes

 

Herb-Infused Salt-Baked Potatoes

Indulge in the comforting delight of Herb-Infused Salt-Baked Potatoes, a flavorful twist on a classic dish from Curtis Stone’s “Relaxed Cooking With You.” Infused with garlic, rosemary, and thyme, these fluffy potatoes, baked on a bed of salt, are perfect for pairing with your favorite toppings like sour cream and chives. Elevate your comfort food game with this versatile recipe, ideal for any occasion.

Ingredients:

• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 4 large russet potatoes
• 2 cups coarse sea salt
• 2 tablespoons fresh thyme, chopped
• 1/4 cup olive oil
• Salt and black pepper to taste
• Sour cream, for serving
• Fresh chives, chopped, for garnish

Preparation:

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes thoroughly under cold running water to remove any dirt. Pat dry with a paper towel.
3. In a mixing bowl, combine the coarse sea salt, minced garlic, chopped rosemary, and chopped thyme.
4. Spread half of the herb-infused salt mixture evenly over the bottom of a baking dish.
5. Place the potatoes on top of the salt mixture in the baking dish.
6. Drizzle olive oil over the potatoes and season generously with salt and black pepper.
7. Sprinkle the remaining herb-infused salt mixture over the potatoes, ensuring they are well-coated.
8. Bake in the preheated oven for 60-75 minutes, or until the potatoes are tender when pierced with a fork.
9. Once baked, carefully remove the potatoes from the oven and let them cool slightly.
10. To serve, slice each potato open lengthwise and fluff the insides with a fork.
11. Top each potato with a dollop of sour cream and garnish with fresh chopped chives.

Enjoy your Herb-Infused Salt-Baked Potatoes!

Spinach and Cheese Puff Pastry Squares

 If you’re looking for a simple yet elegant appetizer or snack that combines flaky pastry with savory spinach and gooey cheese, these Spinach and Cheese Puff Pastry Squares are the perfect choice. Whether you’re hosting a party, preparing a light lunch, or just craving something indulgent yet easy to make, this recipe is sure to impress. Let’s dive in and create these golden, cheesy squares that are as delightful to eat as they are to look at!

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Why You’ll Love These Puff Pastry Squares

• Flaky & Golden: Store-bought puff pastry makes this recipe effortless while delivering buttery, crispy perfection.
• Savory & Cheesy: The combination of fresh spinach and melted cheese creates a rich, satisfying filling.
• Quick & Easy: Ready in under 30 minutes with minimal prep—perfect for busy days or last-minute gatherings.
• Customizable: Add your favorite ingredients like garlic, herbs, or spices to make it your own.

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Ingredients You’ll Need

(Makes 12–16 squares)

For the Filling:

• 2 cups fresh spinach (or thawed frozen spinach, drained and squeezed dry)
• 1 cup shredded mozzarella cheese (or your favorite melting cheese)
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese (optional, for extra creaminess)
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• Optional: Red pepper flakes for a spicy kick

For Assembly:

• 1 package (about 1 sheet) refrigerated puff pastry dough
• 1 egg, beaten (for egg wash)
• Optional toppings: Sesame seeds, everything bagel seasoning, or grated Parmesan

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Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

2. Prepare the Filling

1. In a mixing bowl, combine the spinach, mozzarella, Parmesan, cream cheese (if using), minced garlic, black pepper, and optional red pepper flakes. Mix until well combined.
2. Taste and adjust seasoning if needed.

3. Roll Out the Puff Pastry

1. Unroll the puff pastry sheet on a lightly floured surface.
2. Cut the pastry into equal squares (about 2–3 inches per square). You should get 12–16 squares depending on the size.

4. Assemble the Squares

1. Place about 1–2 teaspoons of the spinach-cheese mixture onto one half of each square, leaving a small border around the edges.
2. Fold the other half of the square over the filling to form a triangle or rectangle. Press the edges firmly to seal.
3. Use a fork to crimp the edges, ensuring the filling stays inside during baking.

5. Add Finishing Touches

1. Brush the tops of the squares lightly with the beaten egg for a shiny, golden finish.
2. Sprinkle with optional toppings like sesame seeds, everything bagel seasoning, or grated Parmesan.

6. Bake

1. Arrange the assembled squares on the prepared baking sheet, leaving space between each piece.
2. Bake for 15–20 minutes, or until the puff pastry is golden brown and puffed up.
3. Remove from the oven and let them cool slightly before serving.

7. Serve and Enjoy

1. Garnish with fresh herbs if desired.
2. Serve warm as an appetizer, snack, or light meal. Pair with marinara sauce, ranch dressing, or aioli for dipping.

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Tips for Success

• Use Fresh Spinach: If using fresh spinach, sauté it briefly in a pan to wilt it, then squeeze out excess moisture before mixing with the cheese.
• Experiment with Fillings: Swap spinach for other greens like kale or arugula, or add cooked mushrooms, caramelized onions, or sun-dried tomatoes for extra flavor.
• Make Ahead: Assemble the squares ahead of time, cover, and refrigerate for up to 24 hours before baking.
• Freeze for Later: Freeze unbaked squares on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

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Why This Recipe Works

These Spinach and Cheese Puff Pastry Squarescombine the buttery flakiness of puff pastry with the rich, savory flavors of spinach and cheese. The creamy filling complements the crisp, golden pastry perfectly, making each bite irresistible. Whether served as an appetizer, snack, or light meal, they’re a guaranteed crowd-pleaser that’s both comforting and indulgent.

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Conclusion: A Bite-Sized Delight

Whether you’re planning a party, craving a quick snack, or simply want to impress your family with something new, these Spinach and Cheese Puff Pastry Squares are sure to delight. Their flaky exterior, cheesy-savory filling, and endless customization options make them a standout recipe that’s as practical as it is delicious. Plus, their versatility means you can adapt them to suit any taste or occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these puff pastry squares might just inspire others to try them too!

combination of cream cheese

 FOR THE CAKE:

2 cups water

3/4 cup raisins

1/2 cup vegetable oil

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon fine salt

1 large egg, lightly beaten

3/4 cup walnuts, very finely chopped (optional)

FOR THE FROSTING:

8 ounces cream cheese, room temperature

1/4 cup unsalted butter, room temperature

2 1/4 cups powdered sugar

1/4 teaspoon fine salt

TO MAKE THE CAKE:

Preheat oven to 325°F and grease a 8×8 pan with baking spray. Line the bottom with parchment paper, set aside.

In a large saucepan, combine water and raisins and bring to a gentle boil, cooking for 10 minutes. Add vegetable oil to the boiled mixture. Allow the mixture to cool to room temperature.

Combine flour, sugar, pumpkin spice mix, baking soda, and salt in a bowl, whisking to break up any lumps.

Mix the dry-ingredients into the boiled raisin mixture. Add in egg and walnuts (if using).

Pour batter into prepared pan and bake until a toothpick inserted comes out mostly clean with a few moist crumbs about 35 to 40 minutes. Cool completely before assembling.

TO MAKE THE FROSTING:

In a large, bowl beat cream cheese and butter until smooth and lump free, about 2 to 3 minutes. Gradually add powdered sugar and salt, beating until smooth.

TO ASSEMBLE THE A&P SPANISH BAR:

Remove the cake from the baking pan and place it on a cutting board.

Slice the cake in half.

Transfer one layer to a serving tray and apply the frosting on top.

Top with the second layer and top with remaining frosting.

For a grooved pattern, use a fork to draw lines in the frosting.

Preserve Fresh Tomatoes for 2 Years — No Vinegar Needed!

 If you’ve ever had an abundance of fresh tomatoes from your garden or the farmers’ market, you know how challenging it can be to use them all before they spoil. Fortunately, there’s a simple and effective way to preserve fresh tomatoes for up to two years without using vinegar or complicated canning techniques. This method relies on freezing, which locks in the flavor, texture, and nutrients of your tomatoes while keeping them ready to use in soups, sauces, stews, and more. Let’s dive into how you can preserve your tomatoes effortlessly!

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Why Freeze Tomatoes?

Freezing is one of the easiest and most natural ways to preserve fresh tomatoes. Unlike canning, freezing doesn’t require added preservatives like vinegar or sugar, and it retains much of the tomato’s original taste and quality. Plus, frozen tomatoes are incredibly versatile—they’re perfect for cooking, blending into sauces, or adding to recipes where their texture isn’t as critical.

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What You’ll Need

• Fresh tomatoes (any variety works—roma tomatoes are ideal for sauces)
• A large pot of boiling water
• A bowl of ice water
• A sharp knife
• A baking sheet or tray (optional, for pre-freezing)
• Freezer-safe bags or containers

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Step-by-Step Instructions

1. Wash and Prep the Tomatoes

1. Rinse the tomatoes thoroughly under cool running water to remove dirt and debris.
2. Remove any stems or blemishes. You don’t need to peel or chop them unless you prefer to do so.

2. Blanch the Tomatoes (Optional)

Blanching makes peeling the tomatoes easier and helps preserve their color and flavor.

1. Bring a large pot of water to a boil.
2. Prepare a bowl of ice water.
3. Using a sharp knife, score a small “X” on the bottom of each tomato.
4. Submerge the tomatoes in the boiling water for 30–60 seconds , or until the skins start to loosen at the “X.”
5. Immediately transfer the tomatoes to the ice water to stop the cooking process.
6. Once cooled, peel off the skins—they should come off easily.

Note: If you don’t mind the skins, you can skip blanching and freeze the tomatoes whole.

3. Core and Chop (Optional)

• For smaller portions, cut the tomatoes into halves, quarters, or chunks. This step is optional but helpful if you plan to use them in recipes later.

4. Pre-Freeze the Tomatoes (Optional)

To prevent the tomatoes from sticking together in the freezer:

1. Place the whole or chopped tomatoes on a baking sheet lined with parchment paper, leaving space between each piece.
2. Freeze for 1–2 hours , or until solid.

5. Pack for Long-Term Freezing

1. Transfer the frozen tomatoes to freezer-safe bags or containers. Leave about 1/2 inch of headspace in containers to allow for expansion.
2. Label the bags or containers with the date to keep track of freshness.
3. Store in the freezer for up to 2 years .

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Tips for Success

• Use Quality Tomatoes: Start with ripe, fresh tomatoes for the best results.
• Portion Sizes: Divide the tomatoes into recipe-sized portions (e.g., 1 cup or 1 pint) for easy use later.
• Skip Peeling for Sauces: If you’re planning to use the tomatoes in blended dishes like soups or sauces, you can skip the peeling step entirely.
• Thaw Before Use: For most recipes, thaw the tomatoes in the fridge or add them frozen directly to soups, stews, or sauces.
• Drain Excess Liquid: Frozen tomatoes release liquid when thawed. Drain or reduce the liquid in your recipes as needed.

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How to Use Frozen Tomatoes

Frozen tomatoes are incredibly versatile and can be used in a variety of dishes:

• Soups and Stews: Add them directly to your pot—no need to thaw.
• Sauces and Salsas: Blend them into marinara, pasta sauce, or salsa for rich, fresh flavor.
• Casseroles and Bakes: Toss them into lasagna, casseroles, or baked dishes.
• Smoothies: Blend thawed tomatoes into savory smoothies for a nutrient boost.

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Why This Method Works

Freezing preserves the natural flavor and nutritional value of tomatoes without the need for additives like vinegar or sugar. The process locks in the tomato’s moisture and prevents spoilage, making them a convenient pantry staple for months—or even years—to come. Whether you’re preserving a summer harvest or stocking up during tomato season, this method ensures you’ll have delicious, homegrown flavor year-round.

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Conclusion: A Simple Way to Enjoy Tomatoes Year-Round

With this no-vinegar method, you can preserve fresh tomatoes for up to two years and enjoy their vibrant taste in countless recipes. Freezing is an effortless, budget-friendly way to make the most of your tomato bounty while reducing food waste. Whether you’re a gardener, a home cook, or simply someone who loves fresh produce, this technique is a game-changer.

Have you tried freezing tomatoes before? Share your tips or favorite recipes—we’d love to hear from you!

Teriyaki Chicken and Pineapple Foil Packets

 

Ingredients

– 2 boneless, skinless chicken breasts
– 1 cup fresh pineapple chunks
– 1/4 cup teriyaki sauce
– 1 tablespoon olive oil
– 1 red bell pepper, sliced
– 1 carrot, thinly sliced
– 1 zucchini, sliced
– 2 green onions, chopped

– Salt and pepper to taste
– Aluminum foil for wrapping

Preparation

1. Preheat your oven to 400°F (200°C).
2. Cut two large pieces of aluminum foil and lay them flat on your countertop.
3. Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
4. Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
5. Pour the teriyaki sauce evenly over the chicken and veggies.
6. Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
7. Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
8. Carefully open the foil packets, being cautious of the steam. Garnish with chopped green onions before serving.

Notes:

Feel free to add your favorite vegetables to the foil packets for extra flavor and nutrition.
You can also cook these packets on a grill instead of in the oven for a delightful smoky taste.
Preparation time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes | Kcal: Approximately 350 per serving | Servings: 2 servings

Seafood Lasagna with Shrimp & Crab

 

Seafood Lasagna with Shrimp & Crab – A Creamy Coastal Comfort Classic

If you love lasagna and can’t resist seafood, this Seafood Lasagna with Shrimp and Crab is the ultimate fusion dish. Layers of creamy ricotta, tender lasagna noodles, sweet shrimp, and lump crab meat come together in a rich, cheesy, and unforgettable bake.

 Why This Seafood Lasagna Stands Out

• Combines the comfort of lasagna with the elegance of seafood

• Creamy, cheesy, and full of shrimp and crab flavor

• Perfect for celebrations, family gatherings, and seafood lovers

• Pairs beautifully with garlic bread and a crisp white wine

 Ingredients

 You Will Need:

• 12 lasagna noodles

• 1 lb shrimp, peeled and deveined

• 1 lb lump crab meat (fresh or canned)

• 2 cups ricotta cheese

• 2 cups shredded mozzarella

• 1/2 cup grated Parmesan cheese

• 1 egg

• 2 tbsp butter

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1/4 cup chopped parsley

• 1/4 cup flour

• 2 cups whole milk (or half & half for richer sauce)

• Salt and pepper, to taste

• Optional: pinch of crushed red pepper flakes

 Instructions

1. Prepare the Lasagna Noodles

Cook the noodles according to package directions. Drain and set aside.

2. Sauté the Seafood

In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook until fragrant. Add shrimp and cook until pink (about 2–3 minutes). Gently fold in crab meat. Remove from heat and set aside.

3. Make the Cream Sauce

In the same skillet, whisk in flour to form a roux. Gradually add milk, whisking constantly until smooth and thickened. Season with salt, pepper, and optional red pepper flakes.

4. Mix the Ricotta Layer

In a bowl, combine ricotta, egg, 1 cup mozzarella, and half the Parmesan. Add chopped parsley and mix until smooth.

5. Assemble the Lasagna

Layer in a greased 9×13 baking dish:

• A few spoonfuls of cream sauce

• 3 lasagna noodles

• 1/3 of the ricotta mixture

• 1/3 of the seafood

• Repeat layers until complete
  Top with remaining mozzarella and Parmesan.

6. Bake

Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.

7. Serve & Enjoy

Let rest for 10 minutes before slicing. Garnish with parsley and serve warm!

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 Notes & Tips

• Use precooked lasagna noodles to save time.

• Fresh parsley adds brightness — don’t skip it!

• Add spinach or mushrooms for more texture and nutrition.

• Leftovers can be stored in the fridge for 2–3 days.

 What to Serve With Seafood Lasagna

• Garlic bread or cheesy breadsticks

• Arugula salad with lemon vinaigrette

• Crisp white wine like Sauvignon Blanc or Pinot Grigio

jerk lemon pepper salmon

 

Ingredients:

°1 or 2 pieces of salmon (about 1 1⁄2 lbs)

°2 T butter

°1 T peanut oil or canola only

°1 lemon slices

°Roasted vegetables (rodeo under the heading “vegetables”)

°2 T Jerk Seasonings (Combination)

°1 T Salt

°1 T-pepper black

°1⁄2 Te Chili Powder

°1⁄4 red pepper flakes

°1⁄4 T Paisley

°2 Babadka Faucet

°1 T-Thyme

°1 T-cinnamon

°Nutmeg 1⁄2

°1⁄2 all spices

°1 T-Sugar Brown

+Lemon pepper seasoning:

°1 T Salt

°1 T cracked black pepper

°1 T Lemon Zest

Instructions:

Fleet frying pan to Mien Add peanut butter or canola oil.

Rinse salmon, dry pat. Pour a spray of oil. Season all sides with Jerk and Lemon Pepper seasoning.

When the personal server initially melts to brown and smokes the pan slightly, gently add the salmon for 2-3 minutes. Salmon should be charred slightly after stirring

Next place salmon and lemon strips are greased with light. Safe oven dish. Broy on a high central shelf for 8-10 minutes until cooked through. Sprinkle with lemon juice immediately once the roasted vegetables are removed

Number of quotas: 2-4

Prep time: 15 minutes

Personal remarks: PRO tip: This method is called pan burning. Make sure that butter starts to turn brown before adding

Salmon. This salmon will give that charred spiced paint.

Enjoy!