Twice -baked potatoes

 I like to double the recipe and freeze them before putting them under the broiler. I will let them defrost and then broil at future dinners

From Cooks Illustrated

4 medium russet potatoes, scrubbed, dried and brushed lightly with vegetable oil

4 ounces sharp cheddar cheese, grated

8 ounces bacon, cooked and diced

1/2 cup sour cream

1/2 cup buttermilk

2 tbsps unsalted butter, softened

3 medium scallions, sliced thin

1/2 tsp salt

ground black pepper to taste

1. Adjust oven rack to upper-middle position and heat to 400 degrees. Bake potatoes on a foiled lined sheet until skin is crisp and deep brown and a skewer easily pierces flesh, about an hour. Transfer potatoes to a wire rack and cool for 10 minutes

2. Using an oven mitt or folded towel to handle hot potatoes, cut eat potato in half so that the long, blunt sides rest on the work surface. Using a small spoon, scoop flesh from each half into a medium bowl, leaving 1/8 to 1/4 inch thickness of flesh in each shell. Arrange shells on lined baking sheet and return to oven until dry and slightly crisp, about 10 minutes. Meanwhile, mash the potatoes until smooth. Stir in remaining ingredients until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady, spoon mixture into crisp shells, mounding it slightly at center, and return potatoes to the oven. Broil until spotty brown and crisp on top, 10-15 minutes. Allow to cool for 10 minutes, Serve warm.

Basil Balsamic Dressing

 This dressing is from Waterwater Cooks at Home. It is great on salads, roasted vegetables and as a dip for veggies. The dressing keeps well in the fridge but does become thick when cold.

1/3 cup balsamic vinegar

3 tbsp maple syrup

2 tbsp dijon mustard

2 tsp garlic, minced

1 tsp salt

1 tsp black pepper

1 cup vegetable or olive oil

2 cups fresh basil

Combine the balsamic vinegar, maple syrup, dijon mustard, garlic, salt, pepper and basil n a blender and blend until smooth. Add the oil in a steady stream while blender is running. Blend until thick and emulsified. 

 Cincinnati Chili

Serves 6 to 8

1 tablespoon vegetable oil

1 to 1.5 onions chopped fine

2 tablespoons tomato paste

2 tablespoons chili powder

2 tablespoon dried oregano

1-1/2 teaspoons ground cinnamon

2 garlic cloves, minced

Salt & pepper

1/4 teaspoon ground allspice

2 cups chicken broth

2 cups canned tomato sauce

2 tablespoons cider vinegar

1-1/2 pounds 85% lean ground beef

Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add tomato paste, chili powder, oregano, cinnamon, garlic, 1 teaspoon salt, 3/4 teaspoon pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.

Add beef and stir to break up meat. Bring to a boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. (NOTE: I usually end up simmering for at least an hour). Season with salt to taste and serve.

Serve over cooked spaghetti and top with grated cheddar cheese. Can also top with chopped white onions and red beans.

Refried (Soupy) Beans

Ingredients

2 tbsp oil
1/2 cup finely chopped yellow onion (approx. 1/2 a medium onion)
1/2 cup finely chopped green bell pepper (approx. 1/2 pepper)
Salt and pepper
2 cloves garlic, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup pico de gallo or salsa
1/4 smoked paprika

In a large nonstick skillet, heat 2 tablespoons oil over medium. Add onion and bell pepper, season with salt and pepper, and cook stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquicd, and 1/2 cup water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper.