Happy Hump Day and HAPPY LEAP DAY! It’s exciting times here in NoVa. Wooo! It is a fabulously rainy day here and I am beyond excited. The sun is desperately trying to get through the cloud cover, but I hope it fails and the rain picks up. Days like this are dreamy for me, especially when I have no place to be. I like sitting on our massive lovesac, sipping on hot tea and searching the vast space that is the Internet. On my more ambitious days, I’ll pick up a good book. In fact, I have a few that I want to read on our bookshelf, but I like reading outside in the Spring and Summer on days like today. I’ll save my books for another 6 to 8 weeks.
The only problem with weather like this is Pippy.
I have a long-haired Yorkshire Terrier.
I am convinced that his hair is half his weight.
It’s a tedious task to keep him clean, detangled and happy. Something has to give; it varies at times. Sometimes he is happy at the expense of little tangles, but mostly he is a disgruntled pup because I try my best to keep him clean, fluffy and detangled.
That’s the ONLY problem with Pippy’s coat.
However, the best part about days like this is all of the delicious foods that can make rainy afternoons and evenings delicious and inviting. Yesterday I shared a recipe for Beer Braised Chicken.
Today I have something extra special that pairs nicely with that chicken. Take a look at this Blue Cheese and Rosemary Twice Baked Potato Dish. It’s incredible.
Servings: about 8
Fat: 15.2 g
Carbohydrates: 33.3 g
Fiber: 3.3 g
Protein: 9 g
Recipe Adapted from Claire Robinson
- 6 tablespoons unsalted butter
- 2 cloves garlic, pressed
- ½ tablespoon finely chopped rosemary leaves
- Salt and Pepper, to taste
- 10 red potatoes, roughly peeled and cut into chunks
- 1 ¼ cups crumbled blue cheese
- Grease a baking dish with cooking spray
- In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted
- Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes
- In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes
- Drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly
- Next, hand mash them doing your best not to leave any large chunks
- Preheat the oven broiler
- Add 1 cup of the blue cheese to the butter mixture being warmed on the stovetop and whisk until the cheese is melted
- By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste
- Spread into the prepared baking dish and top with remaining cheese
- Broil until the cheese is slightly golden, about 3 minutes
- Remove and ENJOY!
These potatoes are fabulous. I love how the blue cheese and butter come together to make the potatoes deliciously creamy and perfect. These paired great with the Beer Braised Chicken. I’m serious. Make these two dishes together.
You can thank me later.
Until Next Time,