Happy (almost) Holiday weekend!
I'm excited to spend some extra time with the husband and our little girl. We're heading up to visit my in-laws for the weekend and I'm really not sure what all we'll be doing but I do know that Lillian will spend 90% of it running around outside, checking on the chickens, going on little exploratory adventures and begging for multiple rides on "her" pony, Sandy.
She turns into my little cowgirl every time we're visiting Papa and Grandma Lenhart. It's so fun to watch her little self bounding around in her boots and cowboy hat with her blonde curls flowing away beneath it. By the end of every day she's covered in dirt and sweat and grinning like she couldn't possibly be happier.
So what sort of fun things are you doing this weekend? Do tell.
For many people, Labor Day is about the final Summer cookout. If that's you, I've got a yummy side dish you can whip up to go with your burgers and whatnot. It requires very little attention and reheats fantastically well so you could always opt to make them the day before and then just pop them in the oven for a bit before serving.
We'll start by baking up some red potatoes. Just drizzle them with oil, olive or vegetable works just fine, and then sprinkle on salt and pepper. Bake at 375 until they are fork-tender.
Cut each potato in half and then smoosh each half with a fork to flatten them out a bit. Sprinkle with creole seasoning, kosher salt, black pepper, and italian seasoning.
Then top each one with provolone and parmesan cheese.
And return them to the oven for about 10 more minutes or until the cheese has melted beautifully.
Each little cheesy potato is just fantastic. If you're making these for a group, I would plan on 2-3 potatoes per person.
Here's a recipe outline for you because this is one of those things where precise measurements don't matter in the slightest so you can just kind of wing it.
Zesty and Cheesy Potatoes
2-3 red potatoes per person
sliced provolone cheese (1 slice for every two potatoes)
Preheat your oven to 375. Place your potatoes in a baking dish; drizzle them with oil and season with salt and pepper. Bake for 20-30 minutes or until all the potatoes are fork-tender. Remove pan from the oven.
Slice each potato in half, drizzle with a smidgen more olive oil and smoosh each half with a fork to flatten it a bit. Season with creole seasoning. Cut each slice of provolone into quarters and place a piece on top of each potato. Grate parmesan cheese over the top and return the potatoes to the oven for another 10 minutes or until the cheese is gooey and melted.