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.
Rice Paper (as many as you want)
Rice Noodle,
Shrimp, 3 to 4 per roll
Carrots, 1 tbsp per roll
Radish Sprouts, 6 to 8 per roll
Bean Sprouts, 4 to 5 per roll
Shitake Mushrooms, 3 to 4 per roll
Green Onion, 1 four inch cut per roll
Roman Lettuce 1 per roll
Water, for Rice paper and Rice noodle
Cooking Oil, for noodles
Rice Noodle should be cooked first. Just follow the package instructions but strain and add a few tbsp of cooking oil and mix thoroughly to prevent noodles from sticking. Rice paper should be rehydrated in a 1/2 inch of water for 10 seconds just before you start each individual Summer Roll. Then load each Roll with your favorite ingredients, starting with the meat first. Fold the sides in and then the back and roll the Rice Paper forward, tightly to finish and serve with Peanut Sauce, Sweet Fish Sauce, Orange Chili Sauce or Potsticker Dipping Sauce.
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.
