Sliced Baked Potato

 Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

*** Recipe from here

CHICKEN BROCCOLI SUPREME

 FRENCH CHICKEN BROCOLLI SUPREME

Ingredients:

  1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
 3 cups cooked chicken breasts  – Break up in small pieces
 3 cups Grated Cheddar Cheese divided
 2 tubes Ritz Crackers
 1  stick melted butter

 1 tablespoon poppy seeds

  SAUCE:
 1/3 C. Butter melted
 1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
 1/3 C. Chicken Broth
1/4 tsp. Salt
 1/4 tsp Pepper
 2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

 Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside.
In saucepan over medium heat, combine the melted butter(1/3 C), cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter (1stick), and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

This recipe came from:

Get off your Butt and Bake