Category Archives: Baked Potato

Light, Camera, ACTION!

Things will be back up and running full swing at Eric Dishes shortly… in the mean time… check out my recipe for Roasted Root veggies from Eric Dishes & Dustin Mixes!

Click HERE!

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Filed under Baked Potato, Camp Food, Side Dish, Video Demo

You Grilled What?

French Fries!

Parsnips, sweet potatoes or the good ol’ fashioned Idaho spud, I’ll take fries just about any way I can get them. While fried is usually a treat, I have come up with a few different ways to create that favorite salty side. Below you can find a new way to serve fries with your summer favorites without having to heat your oven, and subsequently, your home! Enjoy! Continue reading

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Filed under Baked Potato, Junk Food, Side Dish

Camp Chef Meal #1 Breakfast A la Richelle

This past weekend, Dustin and I tried our luck at camping for the second time.  Those of you that know us just double checked what blog you’re reading, assuming that the words “camping” would never show up on my blog unless followed by the words “it up.”  Don’t worry though, we don’t disappoint – our version of roughing it involved a tent made for 8, a queen sized air mattress, down comforter, Kindle and books, and those fun packets of chemicals that turn your campfire rainbow colors!  Onto the food! Continue reading

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Filed under Baked Potato, Breakfast, Camp Food, Eggs, Sausage

When Harry Met Salad

Some cultures use it to end a meal, some use it to start a meal and others eat salad as their meal! Last week I was so busy with work that I needed some quick fixes for dinner and I looked no further than our leafy friend, the salad. The real star of the first night was a baked potato with greek yogurt, turkey bacon, chives and crushed red pepper flakes. Around the potato perimeter, I sprinkled mixed greens and topped with thinly sliced roma tomatoes, blood orange segments and wonton noodles. I then drizzled with good olive oil and PRESTO! Dinner is served! SO easy and so good! OH WAIT! Did I mention the potato was stuffed with grated aged swiss cheese as well? Well, it was.

On the second night, it was an awkward 80 degree April evening so I turned to my grill. I quickly grilled a New York Strip steak with nothing more than salt and pepper. While I was letting it rest, I got out my greens and tossed with olive oil and aged balsamic vinegar. I added some dried cherries and my beloved wonton noodles. I topped with slivers of the steak and crumbled aged goat cheese. Again, easy, yet satisfying!

I refuse to let salad be that thing at the beginning of a meal that is a throw away! If a side, it should only enhance the courses to come, and if intended as a meal, I should leave satisfied. Salads are an easy way to touch all quadrants of your palette. It should be a balance of salty, sweet, tangy, bitter and savory.

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Filed under Baked Potato, Salads, Steak