Sunnys Green Goddess Twice Baked Potatoes Food

SUNNY'S TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Prick each potato all over several times with a fork. Rub the oil on the potatoes and sprinkle the skin with salt and pepper. Place the prepared potatoes on a baking sheet and bake until the potatoes are fork tender, about 45 minutes. Allow to cool on the countertop before you handle.
• Lower the oven to 375 degrees F.
• Meanwhile, in a large bowl, combine the scallions, garlic, onion powder, dry mustard, 4 ounces cheese, cream cheese and 1 teaspoon salt.
• Slice a 1/4-inch "lid" off of each potato lengthwise. Using a spoon, scoop out the insides and leave about a 1/8-inch thick rim around the inside of the potato halves to keep them sturdy. To make things easier, slide a butter knife around the edges of the inside before scooping. Scrape the little bit of flesh still attached to the "lid" you sliced off and discard the leftover skin. Place the hollowed potatoes back on the baking sheet. Mash the potato flesh in a small bowl, and then add to the bowl with other ingredients. Mash together and slowly stir in the heavy cream. Taste and season with salt and pepper, if needed. Scoop this mixture back into the empty potato skins, sprinkle with the remaining 1 ounce cheese evenly over the tops and return the potatoes to the oven to bake until the tops are golden brown, 20 to 25 minutes. Remove and sprinkle with bacon bits, of using.

SUNNY'S SPICY GREEN GODDESS BURGER

Steps:

• For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
• For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
• To grill and glaze. Heat the grill to 400 degrees F.
• Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
• For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.

KING'S GREENS

Steps:

• In a stock pot on medium heat, melt the butter and then add the oil, onions, and ham hock. Stir and cook until the onions are translucent and tender. Add the garlic and cook a bit more, and then add the greens and saute until they become bright green. Add the stock, water, and vinegar, and then raise the heat to a boil, lower to a simmer, and cook for at least 1 1/2 hours. When ready, the ham hock meat will be easy to remove from the bone. Do so and make sure each serving gets a chunk of ham hock. Season with salt and pepper, to taste, remembering the ham hock and broth will add salt content. Add a little extra vinegar at the end, if desired.