Hello, old friends!
I feel like I should explain why I've been MIA for the last few months. After we took the bar exam, I was mentally and physically drained. I almost immediately started an LL.M. program at Georgetown Law (to specialize in Tax - yes, I know I'm insane) and for some reason every time I sat down to write it felt forced. I decided not to force anything because it would lose a genuine feel that I think (I hope) my blog has had since the beginning.
I have still been cooking. Pretty much non-stop. And taking pictures. But I just didn't feel like saying anything.
THEN…on Friday, Justin and I both found out we passed the bar exam (YAY!!!!). I woke up Saturday and one of my first thoughts was, "I really want to write." I have no idea what was stopping me before now, and I have no idea if it will come back. BUT I wanted to write and share, so here I am.
Side note: my backup plan if I failed the bar was to open a food truck with my youngest brother, Cal (totally serious). I still have food truck dreams even though I'm officially a lawyer (after I get sworn in), so this will (hopefully) be a side job one day.
THIS RECIPE. GAH. Such delicious game day food. AND only 75 calories per potato skin - what?!? No excuses.
Here's what you need (from the Skinnytaste Cookbook . . .
5 russet baking potatoes
For the chili filling:
1 lb ground chicken
1/2 tsp salt
1 yellow onion, chopped
1/2 large yellow bell pepper, chopped
2 cloves of garlic, minced
2/3 cup canned diced tomatoes w/green chills
1/2 cup canned fat free refried beans
1 tsp cumin
2 tsp chili powder
1/2 tsp paprika
Potential toppings:
Scallions
Shredded sharp cheddar cheese
Light sour cream
Pico de gallo*
Homemade guacamole (recipe coming soon!)
One of the best pico de gallos I have ever had comes from Trader Joe's. I'm sure you're all shocked.
Here's what you do . . .
1. Pierce your potatoes with a fork and bake at 400 degrees for an hour (you can put them right on the oven rack). If you can easily pierce them with a fork, they're done. Remove them and let them cool.
2. In the meantime, make your chili! Heat a large skillet, drizzle some oil, and add the ground chicken and season with salt. Break it up with a spatula and cook until browned - about 5-6 minutes - until no longer pink.
3. Add onion, garlic, and bell pepper and cook until the veggies are soft - about 4-5 minutes. Add tomatoes, beans, cumin, chili powder, and paprika. Stir to combine and let simmer for at least 10 minutes. I like to let mine simmer for 30 to get it thick.
5. Remove your potato skins from the broiler and set oven to 400. Fill potatoes with chili and top with cheese (if using). Bake for 3-4 minutes, or until cheese is melted.
6. Add your toppings! I literally use every topping I listed above, but use whatever you like best! Enjoy!
I really love this recipe. It's SO filling and it comes together really quickly.
I'm hoping to get back to posting more often. It feels so good to be back :)
