Once upon a time, baked potatoes were really special. The restaurant brought out the fancy silver thingie filled with “extras”–you were living large! Now, baked potatoes are a staple at quick lunch places. (Not that they aren’t still good.)
My last steak was accompanied by fingerling potatoes, boiled. Broccoli steamed above them–one pot cookery. A few sprinkles of a Penzey’s cheese mixture was a simple topping. And a lovely ribeye. (Deglaze the pan with red wine.)
By myself, with nobody to impress: Cook the steak, eat half with mixed lettuce from a bag for a simple salad on the side. Next day’s lunch: Cold steak salad made up of what I didn’t eat the night before. Use different dressings for that elegant touch!
(That Costco ribeye in the freezer will not see Monday!)
Side note: for those of you having baked potatoes that like sour cream on them - have you tried french onion dip? It has to be the right kind (like sour cream with stuff in it, not the hard, stiff type) but it’s yummy! Also as the dairy in mash.
It’s definitely in the Alfredo family but way, way lighter and easier to prepare. I’m careful to only make a small amount of this pasta dish, because it’s so good that you can’t stop eating it.
Yes, I’m familiar with that problem. I’ll have to give yours a try.
I never liked Alfredo until I had the real stuff made fresh by the SO. I still won’t eat it in restaurants, as a rule. But fresh, properly made Alfredo? No, no, that’s no good, you don’t want to eat that. I’ll just take care of it for you, hmmm?
We always have au gratin potatoes (really cheesy), sauteed mushrooms (in tons o’butter), carmelized onions (more butter), and every once in a blue moon a veggie (like fresh corn on the cob or those frozen green giant teriyaki ones or maybe frozen broccoli.)
Yes, I’m familiar with that problem. I’ll have to give yours a try.