Loaded Baked Jacket

Are baked potatoes the prettiest on camera, no. They are messy, but guess what, so is cooking! I am just going to roll with it because all potato forms are beautiful in their own way. There is no right way to do a loaded baked potato, you can add whatever your little heart desires. Another fav combo is Tuna and Corn, but let’s not get carried away.

Ingredients

  • Russet Potato
  • Olive Oil
  • Sour Cream/Greek Yogurt
  • Corn
  • Chicken, shredded
  • Oregano
  • Parsley
  • Cheese
  • Butter
  • Salt + Pepper

Let’s Get Cooking

Preheat your oven to about 425F. Grab aluminum foil and coat your potato in olive oil + salt. Wrap in the foil and bake in the oven for about an hour, or until soft.

Once the potato is about done, cook your chicken in a small sauce pan with olive oil + salt + pepper + oregano + parsley, however much you see fit. Shred the chicken once it is fully cooked.

Cook your corn however you prefer, I cooked it straight in the microwaveable bag because I was feeling lazy.

Build your potato by cutting it open and adding butter + salt and pepper. Top off with chicken + corn + cheese + sour cream/greek yogurt.

Make your own combos of potato goodness and share your favs with me!

Always Hungry,

Hannah

Summer Corn with Chorizo & Cilantro

This is my new favorite summer side, I have already made it so many times! Once, I just ate it straight out of the pan, I mean who needs to waste a bowl anyway. Of course the recipe comes from Antoni’s cookbook, seriously, go buy that cookbook now! Enjoy this side with your friends at a picnic, or by yourself, you do you!

Ingredients

  • 1 7oz package of Chorizo, cut into cubes, about 1 2/3 cups
  • 3 Ears of Corn, shucked & kernels cut from the cobs
  • 1/2 Cup Coarsely chopped Cilantro, leaves & stems
  • 1/2 Cup Grated Parmesan
  • 2 TSP Grated Lime Zest
  • 1 TBSP + 2 TSP Lime Juice
  • Salt

Lets Get Cooking

Heat a large skillet over medium heat until very hot, but not smoking. Toss in the cubed chorizo and cook, do not move the chorizo around, let it cook undisturbed and get all crispy for about 5 minutes. Stir occasionally after 5 minutes until crispy all over.

After shucking the corn and removing the kernels, add the corn into the pan with the chorizo. Cook for about 1-2 minutes. Add in the cilantro + cheese + lime juice + lime zest + pinch of salt.

Stir together and cook for 1 minute. Remove from heat and add salt & cheese to taste.

Serve hot and enjoy!

Made with love,

Hannah