Author Archives: cookingwithcandi

Chicken and Rigatoni in One Pot–One Pot Pasta

Posted on December 17, 2015 | Leave a comment

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

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Cranberry Walnut Stuffing–Perfect for Holidays

Posted on December 15, 2015 | Leave a comment

IMG_9947 IMG_9949 IMG_9963I love watching the Food Network and there are so very many cooking shows on at any given moment. I happened to catch Valerie Bertinelli’s new show “Valerie’s Home Cooking” and she was making this stuffing and it looked so easy and I am always on the look out for new recipes. I was having the family over for Sunday dinner and was making a turkey roast complete with cranberry, gravy and of course stuffing. I tried it and it was delicious and while I love my stuffing that I always make this one was easier and there are so many great recipes out there to try I figured why not? and who better to try it out on than my family who will always be honest with me.  I assembled the complete recipe the day before and left it in refrigerator over-night.  Cooked it before we ate dinner. Family loved it and this one will go into the rotation for sure.  Christmas dinner or any holiday/family/dinner give this a go and thanks to Valerie Bertinelli for this awesome recipe.

*I did take a few liberties with the recipe and you may want to as well.

Have a very Happy Healthy Holiday Season.

*see my other stuffing recipe “The Stuffing that will be on our Table” on cookingwithcandi.com

Ingredients:

3 Tablespoons unsalted butter

1 1/2 cups chopped walnuts

1/2 lb. Italian sausage removed from casing–I used 1/2 hot and 1/2 sweet use whichever you prefer

2 celery stalks, chopped

1 medium  onion, chopped

Kosher Salt and Freshly Ground Black Pepper

1 cup dried cranberries

One 14 oz. bag cornbread stuffing mix, such as Pepperidge Farm or Arnold. You can use any one you’d like I used the crumbled one because I had it in the house but you can use the cubed one as well.

1 Tablespoon finely chopped fresh sage

2 teaspoons finely chopped fresh thyme

2-3 cups turkey or chicken stock ( you will start out with 2 cups and I added in a little more the next day when I cooked it)

1 large egg, lightly beaten

Directions:

Preheat the oven to 400 degrees. Spray a 2 – 3 quart baking dish.

In a dry sauté pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes but keep an eye on them. Remove from heat and let cool.

Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5-8 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon kosher salt . Stir occasionally, until vegetables are very soft and onion is translucent , about 10 minutes. Stir in the cranberries and cook to just slightly plump them, about 2 minutes and then remove pan from the heat.

In a large mixing bowl, add the dry stuffing mix, sage, thyme and walnuts. Mix together the stock and beaten egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon of salt and pepper and stir gently to combine thoroughly. Taste for additional salt and pepper but this was enough for me.

Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30-40 minutes. Serve Hot.

*I had assembled whole recipe the night before, I removed from fridge and brought it to room temperature about 2 hours before I cooked it. I thought it was a little dry so I added about 1/2 cup of broth . I then added a little bit more during the cooking process. You’ll have to feel this part out for yourself if you do it this way. If cooking right away and serving you should be fine with amount of broth (2 cups). Also if you’re using as left-overs you may want to heat it up with a little broth.

*this recipe would easily serve 8-10 as a side dish but feel free to double

 

 

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Posted in Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, Stuffing

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Carrot Souffle

Posted on December 11, 2015 | Leave a comment

I was looking for a carrot souffle recipe that would be perfect for the holidays and came across quite a few, I settled on this one and I was very happy I did.  Original recipe comes from Emeril Lagasse, and if you can believe it, it had more butter and more brown sugar than it does, I took a few liberties with the recipe and it was just delicious. The orange flavor is very strong, so if you like you can cut that a bit but I love the fresh flavor of orange so I kept it at a full tablespoon.  It is not difficult to make, just takes some time and a lot of ingredients. I peeled the carrots, and just cut them in thirds to boil, because they were getting thrown in the food processor anyway. You need a food processor for this, and a large one at that. I literally put all ingredients into it and gave it a few whirls. . It is a most perfect  holiday dish, perfect for Christmas, Jewish New Year and Thanksgiving, really any time you are making dinner for a big group. If you’d like you can cut this recipe in 1/2 for a smaller gathering.   I also didn’t use a 9 x 13 but used a deeper casserole dish, which was fine, you can use whatever pretty baking dish you like.  I cooked it for 1/2 the time the day before and then just put in oven again day we were eating it for another 45 minutes or so. The deeper the dish , the longer it will take to fully cook through. It was light like a souffle should be and the topping is crunchy and sweet. This goes to any holiday meal, and really any time. Good news is carrots are always readily available no excuse not to eat them.

*this recipe can easily be cut in half

Ingredients:

3 pounds carrots, I peeled them and cut them into thirds

6 large eggs – beat before adding to processor

1 cup packed light brown sugar

1 1/2 sticks unsalted butter at room temperature

1/2 cup all-purpose flour

1/2 cup milk ( I used skim plus)

1/4 cup fresh squeezed orange juice

1 tablespoon orange zest ( use the orange that you will juice)

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg ( or 1 teaspoon powder)

pinch of salt ( regular table salt)

Topping:

1 cup packed light brown sugar

1 cup chopped pecans/walnuts whichever you prefer

1/2 cup all-purpose  flour

4 tablespoon ( 1/2 stick) unsalted butter , at room temperature

Directions:

Preheat the oven to 350 degrees. Spray a casserole pan ( up to 9 x 13 ) . Bring a large pot of water to a boil, add the peeled cut up carrots, and cook until tender, app. 15 minutes and drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. I was able to put all ingredients in a large processor, if not you will have to work in batches.  Spoon the mixture into the prepared casserole dish.

Combine the topping ingredients, brown sugar, pecans, flour and butter in a medium size bowl , stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour. I baked for 35 minutes the day I made it, and will re – heat it for another 45 minutes before serving. You’ll want it a little bubbly around edges.

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Posted in Holiday/ Thanksgiving Recipes, meatless, vegetables

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Saucy Stuffed Shells – Baked and Meatless

Posted on December 7, 2015 | Leave a comment

Shells 004Shells 007Shells 009Shells 010OK you must be thinking is she kidding Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser, hearty, vegetarian and something that can easily be made ahead and frozen. Perfect for holiday and family get togethers. My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love a lot of cheese. Ah , yes Stuffed Shells.  I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 egg–whole egg

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells. Look on cookingwithcandi.com for Sunday Night Red Sauce (basic red sauce) for my go-to recipe for Red Sauce.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. I cook covered with aluminum foil for first 15-20 minutes depending on the oven. Then I remove foil and place under broiler till browned and bubbly. Remove and let cool slightly before serving.

*a little tip–I lightly spray underside of aluminum foil with cooking spray so it doesn’t stick to cheese topping and cheese stays in baking dish when I remove aluminum foil. Try not to let aluminum foil stick to cheese top when you place it over dish. Spraying does help.

Delicious!

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Easy Chicken Soup with Orzo and Lemon

Posted on December 4, 2015 | 2 comments

photo 4 (24) photo 5 (27)photo 2 (33)I literally started this soup at 5 p.m. and app. one hour later I was eating it.  Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling like cooking my soup for hours and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because the whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.

Ingredients:

1 Rotisserie Chicken, skin removed and shredded .

1 tablespoon olive oil

1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2″ thick — if you don’t have a leek use 1 chopped yellow onion

2 stalks celery, sliced into 1/2″ thick slices (app.)

2 large carrots cut into 1/2″ rounds. I found beautiful organic baby carrots and used them, it’s about 2 large carrots but feel free to use a little more or less.

1/2 cup of orzo

6 – 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you’re concerned about the salt.

Kosher Salt and Freshly Ground Black Pepper

app. 1/4 cup of chopped fresh dill

*Lemon halves for serving

Directions:

Heat olive oil in a large heavy pot over medium heat. Add the leek, celery and carrots. Cook veggies, stirring often, until vegetables are soft, 10-15 minutes. I threw a little salt and pepper in to vegetables during this period, you can taste for salt and pepper again.

Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.

After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper.

I then added the shredded chicken and dill and I also added a bit more of the chicken stock at this point since broth cooked down a bit.  I heated soup a bit more and served with lemon halves, squeezing a bit of lemon into each bowl of chicken soup before serving.

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Chocolate Croissant Bread Pudding

Posted on December 2, 2015 | Leave a comment

IMG_9890 Our daughter Kerri made this for Thanksgiving this year and it is new to our repertoire and oh so delicious and amazingly easy to make. With the holidays quickly approaching you might want to check this one out and definitely keep it in mind for a dinner party or family gathering.  You will look like a rock star . This recipe is from Naomi Robinson and her website Bakers Royale .  Just find the best chocolate croissants you can buy out there and the rest is easy. It’s truly fuss-free and the ultimate in comfort food. Makes for an amazing dessert or brunch dish.

You can make in a 9×13 Pyrex type baking dish or a 2 small round pie dishes, or 2 smaller baking dishes.

Ingredients:

1 cup granulated sugar

8 Tablespoons butter, softened

3 large egg yolks

3 large eggs

2 cups milk ( preferably whole)

1/2 cup heavy cream

1 1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon instant espresso powder

8-10 (1 lb.) chocolate croissants–you will be cutting into 1″ cubes

6 oz. semi-sweet chocolate chips

*confectioners sugar for dusting

Directions:

Pre-heat oven to 350 degrees. Lightly spray a 9×13 baking dish or 2 8 inch pans or 2 round pie dishes..

Place butter and sugar in a food processor and pulse until blended. Add in egg yolks, eggs, milk , cream , vanilla extract, salt, cinnamon and instant espresso powder. Pulse to blend. If no processor you can use your blender.

Cut croissants into 1 inch cubes and place them into preferred pans. Sprinkle evenly with chocolate chips. Pour custard mixture on top. Gently press down on croissant pieces to ensure even absorption.

Bake until set but still soft and a knife inserted at the center comes out clean, about 30-40 minutes. Dust with confectioners sugar just prior to serving. Serve warm or at room temperature.

This is simply amazing.

 

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Posted in Baked Goods, dessert

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Time to Put the Fat Pants On Again

Posted on November 25, 2015 | Leave a comment
Thanksgiving pictures 007

Corn Bread Pudding

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photo 4 (2)

photo 1 (4)photo (54)

 

photo 2 (3)

Fresh Cranberry Sauce

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Creamy Butternut Squash Soup–with no cream

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Stuffing that will be on our table before it goes in the oven

Thanksgiving is one day away and I am cooking up a storm. If you’ve caught some of my action on Instagram or Facebook you’ve seen it all . So much planning, shopping and cooking. It’s crazy. Not to mention I still have to polish my silver, make at least 4 more dishes and set the table, get my flowers, etc. All the prep and craziness is part of it. I must have been in the supermarket everyday this week and just when I think I’m finished there is one more thing I need. I know I go a little crazy but I want everyone to have what they are looking forward to.

If you’re hosting and cooking and prepping then take a deep breath and try to enjoy it all! Whatever happens is going to happen and let’s all just try to relax and enjoy our family and friends. It’s our first Thanksgiving without my Dad and that’s going to be tough on all of us. Be happy for those faces around your table and if you screwed up a recipe or forgot something it’s really no biggie. Eat up because Thanksgiving we don’t count calories and your host knocked herself out to make all that food!!! It’s not a time to diet for sure .

Remember Gratitude not Attitude. Grace not Hate.

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corn bread

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Pumpkin Penne Bake

Namaste.

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Simple Banana Bread

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Apple Crisp

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Michele’s Jumbo White Chocolate Macadamia Cookies

From my Kitchen to yours Have a Happy Thanksgiving.

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Pumpkin Penne Bake

Posted on November 24, 2015 | Leave a comment

IMG_9874IMG_9875I love pumpkin as you all well know by now. That’s why it’s odd that I only make it in the fall and mostly only on Thanksgiving. I suppose that’s what keeps the ingredient so special plus it’s hard to find at the supermarket after Thanksgiving. I always buy a few extra cans of pumpkin so when that pumpkin urge hits I am ready.

I like to have a pasta dish every year at my Thanksgiving dinner. Usually I make my cremini mushroom and pumpkin lasagna. This year I am making this delicious baked pumpkin penne. I am going to make it Monday and cook and freeze. I will take out of freezer Wednesday night and Thursday will pop in oven just to re-heat. I will keep aluminum foil on it to re-heat and take off foil for last 10 minutes. To re-heat it will probably be 1/2 hour with aluminum foil on for the first 20 minutes. It should start bubbling and put a fork right in the middle to test for readiness. If it needs more time and is getting too browned put foil back on and continue heating it up. You will cook it at 350 degrees as directions state.

One of the best things about baked pasta dishes is that they freeze so well. Making them some of the easiest dishes to prepare ahead. This whole thing including chopping up sage took maybe 1/2 hour to prep. My kind of dish!

as a side dish it will serve about 10-12, as a main dish figure about 8.

Ingredients:

1 lb. box of penne pasta, cooked and drained well

1 15 ounce can pumpkin puree, not pumpkin pie filling

3 – 4  cups shredded mozzarella, divided , I used about 3 cups in pasta and another 1 cup on top. ( 2 packages 8 oz. shredded cheese) you’ll have a little left over

1/4 cup heavy cream

2 tablespoons fresh sage, chopped or 2 teaspoons dried sage

1 teaspoon kosher salt

1/2 teaspoon garlic powder

Directions:

Pre-heat oven to 350 degrees.

In a large bowl, combine cooked penne, pumpkin,  2  cup- 3 cups mozzarella, heavy cream, sage, salt and garlic powder. Stir to combine. Taste for salt.

Transfer mixture to a greased or well sprayed 3 quart baking dish and sprinkle with remaining 1 cup mozzarella.

Bake 20 to 30 minutes or until cheese is bubbly and melted. Since I was freezing I pulled it out after 20 minutes, cooled it down and wrapped it tightly and put in freezer.

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Brussels Sprouts Slaw Salad

Posted on November 23, 2015 | Leave a comment

This Thanksgiving I am planning on making this delicious Brussels Sprouts Slaw Salad instead of a more traditional salad. It has a honey mustard dressing, it is super easy to prepare and very delicious. I am planning on leaving it on the table so people can eat it whenever they would like . It is a perfect side dish or starter salad. If you love Brussels this is a wonderful go to whether for Thanksgiving or any time.

You can certainly leave out the Parmesan Cheese if you want to keep it dairy-free. You can also substitute Feta or Goat Cheese if you would like. I doubled this recipe .

I promise to post pictures of the finished salad.

Ingredients:

1 lb. Brussels Sprouts ( fresh)

1/2 cup slivered almonds, toasted. You can use whatever kind of nuts you’d like , hickory smoked almonds are also great in here if you can find them.

1/3 cup tart dried cherries, or cranberries , craisins or raisins. Whatever you like. I chopped mine.

1/3 cup finely shredded Parmesan Cheese ( optional)

Honey Mustard Dressing:

1/4 cup olive oil

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Honey

1 Tablespoon Dijon Mustard

1 minced garlic clove

1/4 teaspoon kosher salt

Directions:

Shred the sprouts; First cut off the tough ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided pusher. If you don’t have a processor , slice them as thinly as possible, and chop them up .

If you are using raw almonds, toast them over medium heat for a few minutes, stirring frequently in a frying pan. When they are fragrant and turning golden remove and cool down.

Whisk together the olive oil, vinegar, honey, mustard and garlic. I sometimes use my blender which really emulsifies the dressing.  In a medium to large bowl, toss the shredded sprouts with the almonds, chopped dried fruit, cheese and dressing .

Serve!

 

 

 

 

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Posted in brussels sprouts, Raw, Salad, salad dressing, vegan, vegetables

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Creamy Mashed Potatoes

Posted on November 22, 2015 | 2 comments

photo 3 (7) photo 2 (9)This is my go to recipe for the creamiest mashed potatoes around. I make them a few times a year and mostly on the holidays. Occasionally I’ll whip them up for dinner . They are rich and delicious and just the way mashed potatoes ought to be. I’d like to tell you that I don’t use butter and cream but I do. These are pretty easy to make, all I would say is to buy a good potato masher they come in pretty handy for a lot of other uses as well ( great for egg salad) .  I like to work with Yukon Gold Potatoes. This recipe is for 5 lbs. and feeds about 10 – 12 people , just perfect for a holiday dinner.

I usually make them the morning of Thanksgiving. I have never froze this. That’s just what I do. It’s really not much of an effort and most everything else is done.

* see also Mashed Potato Casserole with Sour Cream and Chives for another way to go.

Ingredients:

5 pounds Yukon Gold Potatoes or Russet Potatoes

3/4 cup unsalted butter

1 8 oz. package of Cream Cheese, softened

1/2 to 3/4 cups half and half

1 /2 to 1 teaspoon Lawry’s Seasoned Salt ( more to taste) I used at least 1 teaspoon you’ll have to taste for yourself.

1/2 to 1 teaspoon crushed black pepper. ( more or less to taste)

Directions:

Peel and cut the potatoes into pieces that are generally the same size.

In a large enough pot to cook all of the potatoes fill pot with cold water and throw in some salt (it’s an opportunity to season like pasta) to cover the potatoes. I bring to a boil and cook for about 30 – 35 minutes. When potatoes are cooked through, a fork should easily slide into the potatoes without resistance, potatoes should be soft but not falling apart.

Drain the potatoes in a colander. When the potatoes have finished draining, place them back into the dry pot and put the pot back on the stove. Mash the potatoes with masher over very low heat, allowing the steam to escape, before adding the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, an 8 oz. package of cream cheese and about 1/2 cup of half and half. Mash, mash and mash away.

Add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 teaspoon of pepper.

Stir well and place in a medium-sized baking dish and taste for salt and pepper. I ended up using at least a teaspoon of salt, and a bit more pepper.  Place a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes have warmed through.

* if making a day or two in advance–place potatoes in baking dish,  leave covered in fridge. Take it out of the fridge about 2 – 3 hours before heating up to bring to room temperature. Place your butter pats on top and bake in a 350 degree oven for about 1/2 hour or so till completely warmed through.

*

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