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Tag Archives | Vegetables

‘Pot Pie Lollapalooza’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Not your traditional pot pie

In my kid days I remember eating a few chicken pot pies. Frozen in individual pie tins encased in commercial pie dough, the 1/2-inch chicken and carrot cubes with peas were suspended in a thickened glazed gravy. Back then before I was hooked on scratch pastry, it seemed pretty tasty.

Lately boutique pot pies are all the rage. You can do one person pies or layer in a baking dish to feed four to six. Steering away from traditional Chicken Pot pie, I chose three recipes off the beaten path; that goes for the fillings and the crusts.


Vegetable Pot Pie with Corn CrustSunday, February 16, 2014 – The first is a Veggie Pot Pie for mushroom lovers. Sweet potatoes are switched in for the traditional carrots and edamame for peas. The rustic pie crust has yellow cornmeal, texture and taste fitting for this pie.



Green Curry Chicken Pot PieMonday, February 17, 2014 – Crispy phyllo dough crust bakes to a golden top on this spicy Green Curry Chicken Pot Pie. No need to make a pastry crust which speeds the prep. It’s loaded with chicken and zucchini chunks.



Shrimp and Sausage Pot PieTuesday, February 18, 2014 – Gifts from the sea fill this pot pie with a puff pastry crown. Shrimp with tender potato pieces and lean turkey sausage are suspended in sauce made with savory seafood stock.
Cook with Sauces
‘Pot Pie Lollapalooza’ Series
Written by
Photographs and Styling by Helen Horton
Updated: February 6, 2014

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Vegetable Warfare

Crunchy vegetables cut like weaponry

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and served fresh.

‘Great Sauces Transform Good Food into Gourmet’ 

Inspector General

Celery Swords, Radish Bombs, Sugar Snap Pea Machetes and Pepper Shields wield enough ‘armor and weapons’ to supply some serious vitamins and roughage. I’m hoping that some creativity will entice the kids to eat their vegetables. Invite them into the kitchen to help prepare them. You might say, “I’m making some swords and I need some help. What about someone to Vegetable Warfareinspect them? Any takers?” Maybe you will hear the rumble of little feet on their way to see what you’re doing. Maybe they’ll try a veg they haven’t tasted before.

Make vegetables creative and colorful and get everyone in on the fun.

You might also enjoy Roasted Vegetable Tapas or Panzanella.

1 of 3 part series ”VegeMagic” Vegetables. Part 2 Fence Post Produce and Part 3 Veggie Flower Garden. More on vegetables.

2012 AniversaRecipe – Four Berry Blend Smoothie
2011 AniversaRecipe – Aunt Lenore’s Summer Cooler

Recipe: Vegetable Warfare

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 4 Servings | Level: Easy


  • 1 bell pepper, red, yellow or orange
  • 2 stalks celery
  • 1/2 cup sugar snap peas
  • 8 red radishes

1 Cut the bell pepper along the natural grooves to form 3 rounded shield shapes discarding the seeds and veins.
Pepper Shield PrepPepper Shield








2 Cut each stalk of celery in 3-4 inch lengths then slice each on on the diagonal lengthwise to form pointy swords.
Celery Swords
3 Snip the stem ends off the sugar snap peas and leave whole for machetes.

4 Slice the top and bottom of the radishes and leave whole for bombs.

5 Place the vegetables on a plate and serve.

Colorful, crisp vegetables are loaded with vitamins and roughage. Kids may eat fresh before cooked vegetables.

Serve as a colorful side dish. Adorn a appetizer buffet. Pack in a brown bag lunch.

Dish Designer

  • Exchange sugar snap for snow peas.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 21, 2013

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‘VegeMagic’ Vegetable Series

Magic with Vegetables

Do your kids eat vegetables? When my kids were young I took steps, even great lengths to encourage vegetable tasting. My kids grew up on Chinese stir fry mostly comprised of crisp tender vegetables. Doses of crunchy, raw vegetable sticks went out the door tucked in brown bags with a wave goodbye and ‘have a good day’ wishes.

Years later I heard one child confess that those colorful packages of veggies rarely left the lunchroom in his stomach. Sometimes he used them as a valuable trading commodity and other days they ended up in the trash barrel. Be that as it may, he along with the other three children not only learned to eat their vegetables, they acquired affection for them. Maybe the shapes and color combinations of raw vegetables made a difference.

That’s where I’m going with this “VegeMagic’ Series. I’m featuring some fun ideas and photos to inspire your kids to eat more vegetables. Try some ‘warfare’ options, ‘flower power’ veggies or some ‘fence post’ sticks on for size. It’s a touch of magic.


Vegetable Warfare Vegetable Warfare
Monday, May 21, 2013






Fence Post Vegetable SticksFence Post Produce
Tuesday, May 22, 2013






Flower Power VeggiesFlower Power Veggie Garden
Wednesday, May 23, 2013





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Pecan Chicken

Chicken with vegetables, pecans and a wok glaze.

The Sauce: Wok Glaze – This sauce is a light glaze made from chicken broth and a touch of cornstarch. It’s added to the wok right at the end of the cooking process. The transparent light glaze enhances flavor and results in glistening crisp tender vegetables.


Pecans always available

Pecans have an assigned ‘parking place’ in my kitchen. An essential ingredient, they find their way into savory and sweet dishes. They have a more bitter taste than the softer, milder cashew conventionally used in this dish. They’re feistier, crunchier and a standout feature.

Most pecans are grown in Georgia, a shout out to a place I love and lived in twice. They haven’t been widely used in China until the past decade. Now more prevalent in Chinese kitchens, they’re often roasted. In this recipe, the nuts are pan roasted in the wok for a few seconds to enhance their flavor. Crunchy pecans, crisp tender vegetables and juicy chicken make this a dish you can frequently serve. It’s healthy and fresh.

2011 AniversaRecipe – Shrimp and Pork Balls with Spicy Lime Dipping Sauce and Golden Coin Steak

Recipe: Pecan Chicken

Prep Time: 20 Minutes | Cook Time: 10 Minutes | Yield: 4 Servings | Level: Easy


  • 4 dry shitake mushrooms
  • 1 lb boneless chicken breast, cut in 2/3-inch chunks
  • 1 tsp minced ginger
  • 3 Tbsp soy sauce, divided
  • 1 Tbsp egg white
  • 3 tsp cornstarch, divided
  • 1/3 cup chicken broth
  • 1/2 cup pecans
  • 3 tablespoons canola oil, divided
  • 1 cup red pepper, cut in small pieces
  • 1 clove garlic, smashed
  • 1 cup bamboo shoots, 2/3-inch cubed
  • 1/2 cup sugar snap peas, cut in half on the diagonal
  • 1 tsp sugar
  • 1/4 tsp salt
  • steamed rice

Shitake-mushrooms-soaking-with-a-small-plate-over-them-batter-glaze-pecans1 Place the shitake mushrooms in small bowl and cover with luke warm water. Place a small cup or plate on top to hold the mushrooms underwater. When they are dry they float. Set aside to reconstitute, 5-10 minutes. Once soft, cut the stem off and discard. Cut the cap in small chunks.

2 Combine chicken, ginger and 2 tablespoons soy sauce in a medium bowl. Set aside to marinate for 15-20 minutes while preparing the vegetables.

3 Meanwhile, mix egg white and 1 tablespoon cornstarch in a small bowl to make a thin batter. Set aside.

4 Mix the chicken stock and 1 teaspoon of cornstarch in another small bowl for the glaze. Set aside.

5 Heat a wok or large skillet on high heat. Pour in 2 tablespoons of oil, heat and roll around the sides of the wok to coat. Add the pecans and cook for 15-20 seconds stirring then remove with a spider or slotted spoon.

6 Pour the batter into the chicken mixture and stir to coat the chicken pieces. Add the chicken to the wok and cook for 2-3 minutes until it’s light brown, stirring to keep the meat moving. Remove back to the bowl. Scrap the bits off the bottom of the pan and discard.

7 Add 1 tablespoon of oil to the wok and briefly heat, rolling around to coat the sides of the walk. Add the red pepper and cook and stir for 1 minute.
Add the garlic and sugar snap peas and continue cooking and stirring for 1 minute.
Add the bamboo shoots and mushrooms, 1 tablespoon soy sauce, sugar and salt. Cook and stir for 30 seconds.


8 Add the chicken, pecans and stir to combine. Push the mixture to the sides leaving a space in the center. Slowly add the chicken glaze mixture to the center, stirring as it thickens. Then stir the chicken and vegetables in. Adjust for salt and serve immediately over steamed rice.

Secrets to great Chinese Wok Cooking – 1) Prep the meat mixture, vegetables, sauces, glazes, batters, etc. before beginning to cook. 2) Cut the vegetables in similar sizes so ingredients cook evenly and the presentation looks more pleasing, i.e chunks, dice or shred. 3) Use fresh colorful vegetables. 4) A rule of thumb; start cooking with aromatics (garlic, ginger or onions), then add the vegetables beginning with the hardest first (carrot or broccoli) and ending with the softest last (mushrooms or bamboo shoots) so everything is evenly cooked. 5) When cooking in a wok,

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the meat mixture causes browned bits on the bottom of the wok. Once you remove the meat from the wok, use your wok spatula to scrap the bits off the pan then wipe them off the spatula onto a paper towel so they are mostly removed. If you continue cooking the vegetables the bits become darker and may even burn.

Ginger – Rather than mincing the ginger, grate it against a microplane grater.

Egg – Save the yolk and the rest of the white for a scramble.

Pecan-HalvesPecans – Store pecans in the freezer to lengthen their shelf life. For this dish they can be used right out of the freezer. Select unbroken pecan halves to create a beautiful presentation.

Bamboo Shoots – Bamboo shoot tips can be purchased in an Asian grocer. They’re more tender than those on the Asian aisle in the supermarket and can be cut in cubes. Sliced bamboo shoots could be used in this recipe.

Mushrooms – Dry Shitake mushrooms can be purchased at an Asian grocer. They keep on the shelf for a long time, a Cooking-the-glaze-in-the-wellyear or more. Rich in flavor and slightly chewy, they’re a very authentic Chinese ingredient. Or, substitute fresh crimini mushrooms cut in chunks.

Creating a well in the center of the pan speeds cooking the glaze and prevents the vegetables from becoming limp and over cooked.

Dish Designer

  • Exchange pecans for cashews or walnuts.
  • Exchange chicken breast for thigh meat.
  • Exchange red for yellow or orange peppers.
  • Exchange bamboo shoots for sliced water chestnuts.
  • Exchange sugar snap peas for snow peas.

Inspiration – Ying Ling Liu
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: September 21, 2012

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My ‘Chopped’ Basket and 100 MilePost

Audrey bought a Living Social coupon for a large box of local organically grown produce delivered to our door. It was filled with red kale, lettuce, dill, sweet potatoes, grape tomatoes, apples, pears, oranges, bananas, carrots and mini sweet peppers. It reminds me of the community sponsored agriculture program I participated in a couple summers ago. Each week I picked up a box of vegetables and fruit, mostly veg, at the town drop-off point. The ingredients inside the box informed our week’s menu. With anticipation, I’d open the box to reveal the contents and begin the process of transforming them into delicious dishes. It’s like opening a basket from the ‘Chopped’ TV show. Contestants are given mandatory ingredients and challenged to create dishes with the timer ticking. Thankfully, I’m not working against the clock as I have all week to entertain cialis black market and execute my treasure trove of generic cialis online goodness. Will I ‘produce’ a dish worthy of a $10,000 prize?



From another corner of the kitchen, this is my 100 MilePost marker. Here’s a toast to loving every moment of dish and generic viagra menu planning, ingredient and supply shopping, cooking and baking, process and plate photographing, writing and web designing, canada pharmacy connecting and sharing, and not the least of these, entertaining and eating. Thanks to all my family and friends, old and new. Where will the 200 MilePost take us?
sauces over under is viagra covered by medicare and through

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Spinach Salad Series

‘Spinach Salad amid Fresh Fruit’ Series

Baby spinach in a bag

I’m not a prepared food enthusiast but who doesn’t love the convenience of baby spinach? I mean really, you have a completely nutritious food that is one hundred percent natural without all the work of sorting and cleaning. Spinach supplies one of the best salad bases especially during the summer when paired with fresh fruit. This coming week I am doing a series called “Spinach Salad amid Fresh Fruit”. We’ll explore different ingredients to ensure spinach is in good company and showcase them dressed in some varied but terrific sauces. Watch for three scrumptious spinach salads:

Spinach-Salad-RecipesWednesday, August 3, 2011Spinach Salad with Citrus

Thursday, August 4, 2011Peach Spinach Salad

Friday, August 5, 2011Spinach Berry Salad with Candied Nuts

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Select one to serve this weekend. Make it a Saturday salad or a side with Sunday dinner.
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 12, 2012

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Quinoa under Stained Glass

Quinoa with fresh vegetables, feta and dill and feta dressing.

Peppers, tomatoes and avocados are like stained glass

Quinoa-with-Fresh-Vegetables-and-Dill-Feta-DressingWhen my sister Sharon and I were recently engaged in food talk, the dish she shared was her Quinoa Salad. Quinoa isn’t on my Bucket List but it should be since I have never tried it before. I have wondered about how it tastes and how to use it. It has some amazing health properties. It actually eats like a grain but it is a relative to leafy greens like spinach and Swiss chard. It’s high in protein and has a fluffy, creamy, slightly crunchy texture and a nutty flavor.

Quinoa-Under-Stained-Glass-Fresh-Vegetables-Feta-Dill-DressingAfter visiting the Gauguin exhibition at the National Gallery in Washington, DC which is open until June 5, 2011, this dish reminds me of the vibrant primary and secondary colors used in his works. And when diced and placed over the canvas of quinoa, it looks like a beautiful stained glass window. But don’t stop at the artistic presentation because this simple recipe tastes fabulous. Sharon explained that when she prepared it for her daughter and son-in-law who were visiting her, they loved it so much they asked for the ingredients for Christmas. The quinoa and the Greek dressing, which has a dill background, store well. Don’t pass up the chance to use the dressing on a garden salad or over a bowl of diced cucumbers.

Recipe: Quinoa Under Stained Glass

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Yield: 4 servings | Level: Easy


  • 1 cup quinoa
  • 2 cups water
  • ¼ tsp salt
  • yellow peppers, cut in 1/2 inch squares
  • avocado, diced in 1/2 inch cubes
  • English cucumber, peel on and diced in 1/2 cubes
  • tomatoes, diced in 1/2 inch cubes
  • green onions, sliced
  • crumbled feta
  • Trader Joe’s ‘Greek Style Feta Cheese Dressing’

Quinoa-with Fresh-vegetables-Peppers-Tomatoes-Avocados-CukesInstructions
1 Place quinoa, water and salt in a rice cooker or

a pot. Bring to a boil then simmer for about 15 minutes.

2 In the meantime, prepare vegetables.

3 To serve, scoop a serving of quinoa on a plate. Top with a mix of vegetables and some cheese. Drizzle with Greek dressing.

Trader Joe’s Greek dressing is dill with feta cheese. Try a homemade dill and feta dressing.

Quinoa – It is similar to a grain but it is actually the seed of a plant that is related to beets, chard and spinach. The seeds are rich in amino acid and very nutritious. Cooked seed are fluffy and creamy, yet slightly crunchy. They have a delicate, nutty flavor. The World’s Healthiest Foods.

Dish Designer

  • Exchange quinoa for brown rice.
  • Exchange feta for grated Parmesan cheese.

Inspiration – Sharon Larson and Trader’s Joe’s
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 12, 2012

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Oven Baked Fries with Fry Sauce

Crispy oven baked fries with fry sauce for dipping

Ten cent pack of fries

Ever since I was a kid and my family would splurge on a McDonald’s hamburger and a 10 cent ‘shared between two siblings’ pack of fries, I have been a fan.  I like the thin and crispy or the thick and tender steak fries.  But alas, I don’t eat them too often because of the fat and calories.  That is until I started making oven baked fries.  Now we’re talkin’.

Potatoes are inexpensive and they keep well in a cool dark place so you can always have them on hand.  These fries are easy to make, cheap, and crispy.  You can make your favorite size, thin or thick. Potatoes-Cut-With-Apple-CorerIf you like them cut like steak fries like my niece Lindsay, try using an apple slicer/corer to make short order of the slicing job.  Season them sorta plain or jazz them up with some fresh herbs and spices, whatever you have on hand and what would compliment your dinner.

Fry sauce is my favorite with fries and I have jacked up the flavor with some hot sauce but you can dip them in plain old ketchup or any other dipping sauce you love.

My recent discovery, thanks to mom, is the new Reynold’s non-stick foil.  It is genius!!  I love to cover my baking sheet with foil so I can throw it out and save time cleaning.  But fries, and some other foods like oven baked chicken, stick to the foil.  In fact, these foods will stick to the pan if you don’t use foil. So if you spend a little extra on a roll of non-stick foil and use it when you need to prevent sticking, you will be in French fry heaven.

Recipe: Oven Baked Fries with Fry Sauce

Prep Time: 10 Minutes | Cook Time: 30 Minutes | Yield: 4 servings | Level: Easy


  • 4 medium Idaho russets
  • salt and pepper
  • paprika
  • 1 Tbsp olive oil
  • 1 Tbsp minced rosemary

Fry Sauce

  • 1/3 cup mayo
  • 1/4 cup ketchup
  • 1 tsp chipotle Tabasco

1 Preheat the oven to 425 degrees.

2 Cut the unpeeled potatoes into fries, thick for steak fries, thinner for regular.Oven-Baked-Fries- Fry-Sauce

3 On a large baking sheet lined with non-stick foil, pile the fries in the middle.  Shake over a generous amount of salt and pepper.  Add the rosemary and drizzle the olive oil over all. Toss to coat all fries then spread out on a single layer to brown  evenly.

4 Bake in a hot oven until tender, about 425 degrees for 20-35 minutes depending on how thick you cut them.  Half way through, stir and turn them over to brown on more sides.

5 In the meantime, mix the sauce ingredients and let the flavors marry while the fries bake.

6 Serve with oven fries with fry sauce.

As soon as the potatoes are seasoned and stirred, place in the oven.  This prevents them the salt from drawing out too much water before they begin to cook and crisp.

Dish Designer

  • Exchange rosemary for thyme or omit for plain fries.
  • Add a dash of cayenne pepper for some spicy heat or smoked paprika for a colorful smoke flavor.
  • Vary the size of the fries, matchstick are small and crispy, steak fries are large and meaty, and medium are right in the middle.
  • Add cayenne to the fry sauce for more heat.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 28, 2012

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Quick Quiche with Ham and Veg

Easy quiche with a ‘makes it own’ crust

Bisquick wonder

I’ve been baking with Bisquick for several decades.  One of my favorite ways to use it is in this easy quiche.  It makes its own crust so you don’t have to prepare pastry.  While it bakes, some of the Bisquick in the sauce sinks to the bottom and creates a crust like lining.  The rest of the egg mixture cooks into a delicate quiche with the filling and melty cheese suspended inside.  I like it for a simple brunch, a dinner entree or a Saturday morning breakfast.

Recipe: Quiche Quiche with Ham and Veg

Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 6 servings | Level: Easy


  • 3/4 cup 1/4-inch sliced asparagus
  • 1/2 cup frozen peas
  • 1/2 cup diced ham
  • 1 cup grated cheddar cheese
  • 1/4 cup scallions
  • 2 cups milk
  • 1 cup Bisquick
  • 4 eggs
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 Tbsp Parmesan cheese

Special Equipment – 9 ½-inch deep dish pie plate or 10-inch pie plate

1 Preheat oven to 400 degrees.

2 Grease a 9 ½-inch deep dish or 10-inch pie plate.

3 Evenly sprinkle the asparagus, peas, ham, cheese and scallions in the bottom of the pie plate or baking dish.

4 In a blender, add the milk, Bisquick, eggs, salt and pepper and whirl.  You can also whip this in a large bowl with a wire whisk and a little elbow grease.  Pour over the vegetables and ham.

5 Sprinkle the parmesan over the top.

6 Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let set for 5 minutes before serving.

This recipe also fits in a 8-inch square pan.

This dish spruces up leftovers such as meat and vegetables by turning them into a new dish.
Quick Quiche-with-Ham-and-Veg

Dish Designer

  • Exchange the asparagus for mushrooms, peppers, broccoli or green beans.
  • Exchange the ham for crumbled crisp bacon, finely diced chicken or browned sausage.
  • Exchange cheddar for jack, Gruyere, swiss or Monterrey jack.
  • Omit the ham for a vegetarian dish.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 28, 2012

Continue Reading · 6

Chorizo Crowned Bakers

Spicy sausage with vegetables served over a Idaho baked potatoes

‘Coins in the couch’ creation

Sometimes you just want to find something delicious to eat after church without planning and executing a big pot-roasted dinner.  Here is one of those ‘coins in the couch’ creations where you craft a meal out of items you foraged from your fridge and pantry.  Combining Ciara’s Mexican chorizo and vegetables with my Idaho bakers and some sour cream and cheese, voila!
The juicy, zesty sausage sacue blends with the potato as a colorful palette against the steaming hot meat mixture cooled by the cheese and cream. Creates a ramped up Idaho baker in a cool and spicy sacue combo.

Recipe: Chorizo Crowned Bakers

Prep Time: 10 Minutes | Cook Time: 60 Minutes | Yield: 4 servings | Level: Easy


  • Chorizo-Idaho-Bakers-Sauce4 large Idaho Baking Potatoes
  • 1 Tbsp oil
  • 1 med onion, diced
  • 1/2 large or 1 small green pepper
  • 1 lb of Mexican Chorizo
  • 2 medium tomatoes, diced
  • salt and pepper
  • 1/2 cup grated sharp Cheddar cheese
  • sour cream

1 Preheat the oven to 425 degrees.

2 Wash the potatoes and give each a poke with a knife to release steam.  Place them in the oven and bake at 425 degrees until when squeezed with an oven mitt, they easily give way and the peel is crusty, about 1 hour.

3 In the meantime, heat a wok or large fry pan on high heat and add the oil.  Add the onions and green peppers.  Stir fry until they are crisp tender.

4 Squeeze the chorizo out of the skins right into the wok.  Stir around with the vegetables breaking it up while mixing.

When the sausage is cooked, add the tomatoes and continue to cook just until heated through.  Adjust for salt and pepper.

6 Spoon the hot and spicy chorizo sauce mixture over a split baker and top with cheese and a dab of sour cream.

Idaho Bakers are potatoes grown in the fertile soil of Idaho.  ‘Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil give Idaho Potatoes their unique texture, taste and dependable performance.’  When hot out of the oven, split open and gently squeeze for a tasty, fluffy, steaming delicious baked potato.  More at

Dish Designer

  • Exchange chorizo for Italian or Spanish sausage.
  • Exchange chorizo for ground beef but add a little crushed red pepper.
  • To shorten the potato baking time, cook them for 5-8 minutes in the microwave then transfer to a 450 degree oven for 10-15 minutes to finish baking and add texture to the peel.
  • Exchange fresh tomatoes for 1 cup of canned diced tomatoes.
  • Exchange green for red, orange or yellow peppers.
  • Exchange baked potatoes for rice, pasta or noodles.

Inspiration – Ciara Dresser
Cooking with Sauces
Written: by
Photographs: by Helen Horton
Updated: April 23, 2012

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