The perfect companion to the grilled food are tasty baked potatoes.

Well, baked potatoes really do not require too much work and this is totally doable any time of the year since we can find potatoes year around.

I do the same with my sweet potatoes, and sometimes I cut the potatoes lengthwise and bake the whole tray for 30 minutes.

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Mainly because my whole family simply adore potato halves with shredded cheddar cheese or sour cream with dash of salt.

These are my childhood stable food, and now my kids’ enjoy it as well. From camps, weekend grilling to cold winter evenings this was my treat. Baked potatoes are special to me.

Seriously, I have a lot of foods that remind me of days when I was itsy-bitsy. So, these baked potatoes are one of them.

Anyhow, I used simple toppings. Toppings that we all like, such as butter, sour cream, and parm cheese, but you can use whatever you prefer.

We have used cream cheese before as well as brie cheese. Many times before I would just add generous pinch of salt or peel them and make potato salad.

So you see, even as simple as these potatoes are you can make them into different dish or eat as it is.

I wish you all an amazing day and Happy Cooking!!!

If you try Baked Potato recipe or any other, please tag me on Instagram @Sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 6 Servings

Baked Potatoes

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The perfect companion to the grilled food, or just when you crave baked potato. It doesn’t require too much work and this is totally doable any time of the year since we can find potatoes year around.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 6 Russet Potatoes preferably same size (Also known as Idaho Potatoes)
• Olive oil
• Salt and Ground Black Pepper
• Topping option for each
• Salt and ground black pepper to taste
• Unsalted Butter
• Sour Cream
• Chives or green onions
• Pinch of Herbs or spices parsley, Za'atar, or chili flakes

Instructions

1. Preheat to 400F (200C)
2. Wash potatoes very well.
3. Prick potatoes all over with a fork, then rub with olive oil;
4. Season each potato generously with salt and ground black pepper.
5. Lay for each potato a square of aluminum foil and wrap it completely and bake for about 40 minutes or until tender. Use a kitchen towel and press the potato lightly, if it's softer or tender, the potato is done.
6. If you do not want to use aluminum foil, then place potatoes on the cooking rack in the middle of the oven, and bake for about 45 minutes at 375 F or until tender.
7. Carefully open the aluminum foil if you are using it, then cut open each potato in the middle and lightly squeeze so the potato could open wide.
8. Using a fork, just lightly scrape and mix inside of the potatoes before adding any topping.
9. Season with salt and pepper and top with butter, sour cream, Parmesan, chives or any topping that you prefer.

Notes

I used heavy duty alum foil. It is not necessary to use it, but the potatoes are cooked much faster and we like it. It is the best if you use the same size potatoes.

The cooking time will also vary on the size of your potato. You can use as many as you want as long as it could fit in your oven, but I got to mention that any leftover potatoes makes a fantastic salad the next day.

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Today, I have a very special post for you all, as well as Southern Green beans and New Potatoes with Bacon.

I cannot stress enough talking about food safety in the kitchen and around your home. It is a huge part of my life that I take very seriously.

That’s why I partnered with the nonprofit Partnership for Food Safety  Education so I could help increase awareness. As well as interest, and understanding among families.

Especially in the Southeast USA, about their role in the chain of prevention to reduce the risk of foodborne illness.

The US food supply is among the safest in the world, however, organisms that you can’t see, smell, or taste – bacteria, viruses, and tiny parasites – are everywhere in the environment.

According to the Centers for Disease Control and Prevention (CDC)

Each year, 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in this country can be traced to foodborne pathogens.

That number is just astonishing to me in the most horrific way that roughly 1 in 6 Americans (or 48 million people) gets sick of foodborne diseases each year.

Foodborne illness costs Americans billions of dollars each year. It also serves as a constant challenge for consumers, researchers, government, and industry.

The Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to serious secondary long-term illnesses.

For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections;

Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for a debilitating disease, Guillain-Barre syndrome.

It is extremely necessary to Fight BAC! And know the Core Four safety practices: Clean, Separate, Cook, and Chill. 

My kids are already trained from when they were toddlers about the importance of food safety.

They were cooking with me from such a young age, so that was a priority for me as a mother. As the main food chief of the house, my job is to teach them the importance of food safety.

Fortunately, we have never been sick from any kind of serious food poisoning.

I am extremely thankful for that. With that being said, it is up to you to pass the food safety information on to your kids. Well, to educate yourself as well.

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In my opinion, seeking information to educate yourself or your children to prevent sickness is the greatest gift that you can give yourself and your loved ones.

Even with this dish, as it is simple as it sounds, you could potentially harm yourself by not following basic food safety rules.

For example, cutting bacon and fresh produce on the same board. Not washing your hands, utensils, knives, or board, not using separate boards to chop. Also, slice meat and produce, leaving uncooked, uncured bacon on the countertops, etc.

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Another thing that should be mentioned that you might not even know:

Illness-causing bacteria can grow rapidly when perishable foods are left in the danger zone — between 40°F and 140°F. Always refrigerate foods in a timely matter.

Cooked bacon should be discarded if left for more than 2 hours at room temperature. Bacteria can survive in many places, including in your hands. Always wash your hands with soap and warm water before and after handling food.

When I see their faces with a slight smile on their face I know that a meal prepared with my own hands is very much enjoyed.

For me, love could be shown in many ways, and I show my love with a hug and warm food on the table.

If you make my Southern Green beans and New Potatoes with Bacon, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Yield: 4

Southern Green beans and New Potatoes with Bacon

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Easy and tasty side dish perfect for the holiday table or any time of the year when you crave a bit of comfort.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 4-5 slices Hickory Smoked Bacon
• 1 teaspoon butter
• 2 cloves Garlic minced
• 2 Shallots chopped
• 1 lb. New Potatoes boiled until tender
• 1 family size frozen Green Beans defrosted and drained
• Sea Salt and Ground Black pepper to taste
• 1 teaspoon dried Parsley
• 1 teaspoon dried Rosemary

Instructions

1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.
2. Remove the outer skin from the garlic and shallots. Wash the potatoes, garlic, and shallots: rub by hand or scrub with a clean brush while rinsing under running tap water. Dry with a clean cloth towel or paper towel before cutting vegetables.
3. Fill a large cooking pot with water, at least 2 inches above the potatoes, and drop in the potatoes. Add 1 tablespoon of salt and allow the potatoes to boil on high heat. Boil until the potatoes are tender, about 25 minutes. Using a colander, drain the potatoes, and rinse with cold water. Set aside.
4. Slice bacon into bite-size pieces. Heat the skillet. When hot, add sliced bacon. After handling the bacon, wash your hands and the cutting board with hot, soapy water.
5. Cook bacon until crispy. Place the cooked bacon on a paper towel to drain. Remove the skillet from the heat and spoon out half of the leftover bacon grease. Allow the grease to cool and discard.
6. Turn down the heat to medium-low. Add 1 teaspoon of butter to the skillet. When the butter is melted, add minced garlic and chopped shallots. Sauté for 20-30 seconds.
7. Add tender new potatoes, and turn a few times so the skin of the potatoes is coated with the oil.
8. Gently stir the green beans together with the potatoes in the skillet. Season with sea salt and ground black pepper, dried parsley and rosemary. Crumble the cooked bacon on top of the mixture. Continue heating and stir occasionally until a food thermometer reads 165 ºF and the dish is steaming. Serve immediately.
9. Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours.
10. Serve it immediately with perhaps salad and chicken or turkey on the side.

Notes

Chill: 

Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours. Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them.

Separate:

To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.

Cook: 

Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165 ºF for poultry – 145 ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).

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NOTE: Keep raw meat, poultry, seafood, and eggs separate from -all other foods at the grocery store and in the refrigerator.

Disclaimer: This post is sponsored by the Partnership for Food Safety Education. All opinions, pictures, and content have been done by me, in my own words.

Edamame with Sriracha Sea salt and Meyer Lemon is simple, delicious, and an easy snack, but I have served this number of times as a side dish as well.

Lately, I’ve reached more and more for healthier option snacks, and edamame is really on top of the list. Not only that, I love it, but my kids adore soybeans, especially in the pods. I guess it’s more fun to pop them out of their pods. If you never have them, please do, of course, if your diet permits it or you are not allergic.

They are just wonderful to snack on, and even you can pack them for school or work.

EDAMAME:

The edamame is immature green pea pods of the soybean plant. It is naturally gluten-free and low calorie, contains no cholesterol, and is a fantastic protein, iron, and calcium source.

It is an essential source of protein for those who pursue a plant-based diet.

Edamame contains manganese, vitamin K, potassium, and magnesium. Manganese helps in building strong bones, while vitamin K plays a role in adding to bone density.

Both potassium and magnesium contribute to preventing the onset of osteoporosis. Also, soybeans contain antioxidants that help the body rid itself of radicals and toxins.

This is also useful in strengthening the body’s immunity.

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Those are just a few facts about it.

I will explain how my favorite way to prepare them.

If you make Edamame with Sriracha Sea salt and Meyer Lemon or any other of my recipes please tag on INSTAGRAM, @SandrasEasyCooking using the hashtag #sandraseasycooking.. Thank you for your support and love! 

Yield: 4

Edamame with Sriracha Sea salt and Meyer Lemon

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Delicious and healthy snack idea.

Prep Time 3 minutes

Cook Time 5 minutes

Total Time 8 minutes

Ingredients

• 16 Oz 1lbs. Frozen Edamame
• 1/2 Meyer Lemon
• Sriracha Sea Salt to taste

Instructions

1. Bring water to a boil in a large pot or wok.
2. Carefully drop the edamame in the boiling water.
3. Cook for four to five minutes, then drain using a colander.
4. Place edamame in the glass container and drizzle with lemon juice, using half of the ripe lemon.
5. Sprinkle pinch or two of Sriracha sea salt.

Notes

You may steam the edamame using a double boiler, or place a microwave-safe glass bowl, add water and edamame and cook for one minute and 30 seconds.

Nowadays we have frozen vegetables with a bag that you can place in the microwave, so that is also one of the options, just follow package instructions.

I get mine at Kroger, frozen section by private selection.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 142Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 187mgCarbohydrates: 11gFiber: 6gSugar: 3gProtein: 14g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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