You’ve asked where I get my recipe ideas, how I find the time to cook and why in the world I actually decided to start a blog (hint, it had nothing to do with food; it had everything to do with decreasing mass emails 
)
I’ve told you about my favorite foods as a child, my favorite hobbies and the one (and yes, pretty much only) food I dislike (spoiler alert: it’s jello. Is jello even a food?).
Now it’s time for me to update my “About Me” page. I’ve always preferred keeping this full of the information you want to know about me, rather than using it as a platform to try and relive my glory days of perfect attendance certificates and being the MC at our school musical.
So please, leave those burning questions you’ve had for me in the comments section (there are no guarantees that I will answer every question; there are just some things that require us first sitting down and devouring at least two Sweet Potato and Pecan Cinnamon Rolls (yes, those) before I know I can really trust you).
Oh, and I’ll get the ball rolling here.
Q: What is your favorite way to eat a baked potato?
A. French Onion Soup Baked Potatoes. My husband actually made these and they were soo good! We already covered that everything is better smothered with cheese so that part’s a no-brainer, but imagine a potato stuffed with warm, melty gruyere cheese and caramelized onions. Yeah, that’s good.
French Onion Soup Stuffed Potatoes
Adapted from Food Network Magazine
Keywords: bake side vegetarian potatoes Christmas Thanksgiving
Ingredients (serves 2)
- 2 large russet potatoes
- 2 tbs. olive oil
- 1 large onion, thinly sliced
- Salt, to taste
- 1/4 cup chicken broth (can also use vegetable or beef)
- 1/2 – 3/4 cup gruyere cheese, shredded
- Parsley, to garnish
Instructions
Preheat oven to 400 degrees. Poke holes in potato with fork and place in oven. Rub skin with 1 tbs. olive oil and sprinkle with salt and pepper. Cook for 50-60 minutes, until tender.
Meanwhile, heat remaining olive oil in skillet over medium-high heat. Saute onion and onion until caramelized, about 15-20 minutes.
Cut a slit in each potato and scoop out the flesh of baked potatoes and place in small bowl. Mash with onion, broth and cheese. Stuff into skins, sprinkle with more cheese and broil about 2 minutes, until cheese is melted. Garnish with parsley, serve and enjoy!
Also, have you seen Chobani’s new flavors? I was pretty stoked to come home to this package filled with Passion Fruit, Blood Orange and Apple Cinnamon Greek Yogurt.
I know everyone has different perspectives on doing product reviews and I totally respect that as every blog is, and should be, different. Personally, I love being able to learn about new foods from others and try them first-hand, especially when I wouldn’t typically pay extra to try something I’m not familiar with. Chobani was one of the first product reviews I did that really changed an eating pattern, as it was the first time I tried Greek Yogurt. Since the first case they sent me two years ago I have been hooked.
I’ve tried all of the new flavors and right now, my favorite combination is Apple Cinnamon with fruit and raw oats. I was so eager to try it and was craving granola but too lazy to make or buy it, so I added raw oats and am loving the way they absorb the yogurt. Thank you Chobani!
Using random.org, the winner of the Soy Candles by Phebes is Heather!
Don’t forget to “Share Your Goodness” and win a Starbucks Gift Card!
~What question(s) would you like to see answered in the About Me page?
