- One 1 lb. russet baking potato
- 1 Tbsp. olive oil
- 1 tsp. coarse sea salt
- 3 Tbsp. soft unsalted butter
- 1 cup grated sharp Cheddar cheese
- 1 Tbsp. heavy cream
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 Tbsp. chopped chives
My wife is not a vegetarian, but she loves eating healthy and that includes meals without meat. That is why she loves my Pasta Primavera! It is a perfect balance of spices and vegetables that is sure to impress your loved ones! This is a perfect meal for date night at home.
If you are looking for a simple appetizer to make for your next dinner club, this is it! You will blow your guests away with my amazing Shrimp Cocktail. Watch the episode and see my tip on how to make your shrimp keep their amazing color!
Growing up my father always made us Rigatoni. He said it was "the best in the world." Well Dad, I think this recipe even beats yours! This is the perfect meal to make for the family or if you want to be the rockstar of your next potluck.
I really love making this potato salad. It has a lot of my favorite things - from potatoes to bacon and eggs. Starting off with the most beautiful red potatoes and then adding egg and bacon and a great sauce makes it – unbeatable and unforgettable at the same time. This recipe is so easy to make and you can also make it even easier by checking out the tips section and referring to the bacon tip. This salad is a great item to bring and use for a group dinner or lunch. It's always a crowd pleaser!
My good friend Anna Jagodzinska is not only a supermodel, but also studying to be a holistic health coach and is the owner of Think Love Juices, a vegan restaurant in Warsaw, Poland. She joins me today on LivCooks to teach me her favorite smoothie recipes.
My wife and daughters and I love smoothies for breakfast, especially in the warmer summer months, so I was excited to learn some new recipes. Anna and I took a trip to the farm stand and gathered all the local and seasonal ingredients we needed for our smoothies and headed back to the Vitamix* to get started.
Hope you’ll try out this yummy smoothie recipe and let me know what you think. Also, check the blog soon for more of Anna and my other favorite smoothie recipes! As always, don’t forget to post your LivCooks creations with #LivCooks. I can’t wait to see you own your next smoothie!
*While a Vitamix is pricey, I have found it to be well worth the investment. I have had mine for over five years and it still works perfectly. I use it almost everyday to make everything from smoothies, to soups, to sauces and so much more. If you’re still using an old school blender, you can’t imagine what you’re missing! I promise it’s worth the splurge! #livcooksapproved
Christie’s newest beauty! I love drinking prosecco in the summertime. An ice cold glass of prosecco can help you beat the heat in the afternoon or at an evening cocktail party! Prosecco is so light and refreshing. I recently spent the afternoon with my friend Christie Brinkley at her house in Bridgehampton mixing cocktails with her brand new line of prosecco she’s named, Bellissima. Her passion for this project has kept her involved every step of the way from the vineyard in Italy to the beautiful design of the Bellissima bottle. Together we made a Negroni Spagliato, an Aperol spritz. Bellissima offers three varieties of prosecco; a Brut DOC, a sparkling rosé, and a zero-sugar option! The Bellissima zero-sugar is an amazing choice especially if you want to mix it into a cocktail like an Aperol spritz or the Negroni Spagliato (both recipes are below). Bellissima is made with organic grapes grown in the Veneto region of Italy. The zero-sugar variety is also zero-carb for those watching their waistlines!
60 to 90 mins
My wife and I love to eat these Twice Baked Potatoes on Sunday evenings. She enjoys more of a vegetarian option so I've included that recipe too. There's nothing like ending your weekend with a delicious twice baked potato!
Preheat the oven to 450 degrees.
Then, thoroughly clean the potato with cold water. We want to make sure we are removing any excess dirt.
Dry the potato and let it sit for 10 minutes.
Using a fork or a knife, poke small holes all over the potato.
Proceed to rub the potato with olive oil and sprinkle it with the coarse sea salt.
Go ahead and place the potato on a baking sheet with a rack and then place it in the oven for 1 hour.
After an hour is up, remove the potato from oven and let it cool for 10 minutes.
Then, you'll need to split the potato in half, lengthwise.
Using a spoon, remove the inside of the potato and place it into a mixing bowl.
Combine the potato with the butter, cream, and ¾ of the cheese.
Use a whisk to make the consistency smooth so there's no lumps remaining.
Add salt and pepper to taste.
Place the filling back into both halves of the potato.
Top with the remaining ¼ of sharp cheddar cheese.
Place back into the oven for 15 minutes or until the cheese starts to get a golden crust with crispy edges.
Garnish with chopped chives and enjoy!
Optional mushroom, onion filler (vegetarian)
2 Tbsp. olive oil
1 cup Cremini mushrooms
4 garlic cloves
½ medium yellow onion, chopped
Salt and pepper to taste
Heat 1 Tbsp. olive oil on medium heat in a medium saucepan. Finely chop the garlic and onion. Add the garlic and onion to the olive oil until the onion becomes translucent which takes about 5 minutes. Then, add the mushrooms to saucepan. Combine all of the ingredients so they are coated with the olive oil. Add salt and pepper. Cook for an additional 5 minutes or until the mushrooms are soft. Combine this mixture plus 2 Tbsp. of olive oil to the inside of the potato. Mix to combine all ingredients. Place back into the oven for 15 minutes or until the cheese starts to get a golden crust with crispy edges. Garnish with chopped chives. Enjoy!