This Dill Havarti Cheese with Seared Pepper Salad is a real refreshing way to shake up your everyday greens. It’s got a wonderful blend of ingredients that make every bite explode with flavor. This recipe, in particular, was voted as one of New York’s top twenty must have dishes a few years ago. That alone sparked my interest in preparing this for myself and when I tried it, I knew I had to film it.
8 oz Dill Havarti (any Substitution)
12 Lunch Box Bell Peppers, halved and seared
1/2 cup Cherry Tomatoes, halves
1/2 Red Onion, sliced
1/2 cup Black Olives, halves
1/2 cup Green Olives, halves
2 tbsp Capers
2 tsp Fresh Mint, chopped
2 tbsp Fresh Parsley, chopped
1/4 cup Olive Oil (2 tbsp for Dressing 2 tbsp for Searing)
1 tbsp Balsamic Vinegar
Salt and Pepper to taste
Dry Bread for Serving
Follow the instructions in my Seared Pepper Salad video tutorial.
This Ricotta Salad with Fresh Veggies, Mint and Lime is another great way to enjoy a healthy lifestyle. So if you’re looking to supplement a diet or just enjoy something tasty, this is the salad for you. It’s got blanched Sugar Snap Peas, sliced Bell Peppers and Baby Kale Leaves that add plenty of vitamins and protein. It’s also a nice way to kick off a fancy barbecue, if you’re into that sort of thing. Personally I like to change things up and, hopefully, you do too.
A Loaded Russet, Salted Baked Potato on a plate with toppings, including butter, nacho cheese, bacon bits, chopped green onions and sour cream.
The Best Salted Baked Potato
If you want to make the best Salted Baked Potato, you’ve got buy Idaho Russets. And, since Russets are cheap, we can buy a huge bag of them because their shelf life is long and extensive too. I know that everyone thinks they know how to make a Baked Potato these days. Just throw it in the oven and bake it for an hour, right? Well, sure… That is, if you’re looking for a basic flavorless potato, be my guest. But if you want that crispy, salty potato skin with a fluffy interior, there’s a few simple steps you need to follow in order to make your Baked Potato rock. and, The secret is Oil and Margarita or Kosher Salt.
Salt is cheap to, so that makes this recipe a win-win. The only spendy ingredient is the Olive Oil but you can use vegetable or Canola Oil and your Baked Potato will still turn out great.
Perfect example of one large Russet Salted Baked Potato, cut down the middle, squeezed and seasoned with butter, salt and pepper.
Preparing a Baked Potato
First, in order to make a Baked Potato, you need to clean those Russets. Clean all of your potatoes before you stab them with a fork. Four to five punctures on two sides of each potato is perfect. Then drizzle olive oil over the top of each one and rub the skin with your hands until the potato is fully coated. The next step is just as easy. Sprinkle Margarita or Kosher Salt over the top and turn each one over and repeat.
This is a Steakhouse trade secret, for those Salted Baked Potatoes we all love so much. Why Margarita or Kosher salt? Because its good! It’s very light and fluffy, and doesn’t over whelm your pallet when you’re eating it. Then bake at 350° F. for an hour. If you’re baking 4 or more potatoes, add 15 minutes for each additional potato.
Your favorite toppings, might include butter, chili, nacho cheese, red onion, green onion, bacon bits, chopped ham, cheddar cheese, sour cream and chopped Parsley.
Instructions:
For a step-by-step guide, check out the short video tutorial!
Preheat the oven to 350°F.
Bake the potatoes for about 1 hour and 15 minutes, or until they’re fork-tender.
