Jacque Made: a place to share my creative side.

I had a serious hankering for potatoes over the weekend. When I saw this Bobby Flay recipe online, I had to try it. The only thing I changed was I used bacon instead of pancetta. I wished I had used Yukon golds instead of Russets, but really, these were amazing. Probably my favorite breakfast potato recipe I've ever had. I ate them with an over easy egg, and I made sure to drizzle the rosemary oil over the whole dish before digging in. Ingredients : Rosemary oil: 1 C. Canola oil 1/2 C. fresh rosemary leaves 4 cloves garlic, crushed salt and freshly ground black pepper Home Fries: One 1-inch-thick piece pancetta, diced 3 large russet potatoes, cooked in salt water until tender, cooled and diced Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Pinch red pepper flakes Freshly grated Parmesan cheese Directions : For the oil:   Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes....

This steak is one of my favorite "fancy" meals to make. It is so easy and so flavorful. You can eat it in a quesadilla, taco, on top of a salad, or on its own. Whenever I make dinner for a family, this is one of my go to meals. I either make it with the Pioneer Woman's Mac n Cheese or with a potato  side of some sort. (Below I made it with the Pioneer Woman's Crash Hot Potatoes .) Oh, and I always make it with this yummy green salad . So delicious!  Marinated Flank Steak Ingredients : 1.5 - 2.5 lb. flank steak unseasoned meat tenderizer 1/2 cup vegetable oil 1/4 cup fresh lemon juice 1 packet of Good Seasons brand Italian dressing mix (I've also used lime juice in this recipe and a combination of lime and lemon juice, and both those options are tasty, too. The lime juice gives it a nice zing.) Directions : I like to line a cookie sheet with foil and place my steak on it, so I don't dirty a tray for this process. Liberally sprinkle...

It is no secret that I LOVE potatoes. And well, potato skins, come on. I cannot resist them! So, when I had a hankering for these babies recently, I knew I wanted to find a healthier version than the kind you'd find at a restaurant.  Ellie Krieger is an amazing chef. She makes healthy food so delicious!  This recipe did not disappoint at all. In fact, I like this version of potato skins so much more than the restaurant type. It didn't taste greasy or oily at all, and the avocado cream on top was to die for! My mouth waters every time I think of these babies.  Here's the printable recipe .  Ingredients : 8 small potatoes (I used Yukon Gold, because they are my fave - about 2 1/2 pounds total, scrubbed and dried) 4 tsp. canola oil 1/2 tsp. salt 8 oz. broccoli florets, coarsely chopped (about 4 cups) cooking spray 3 pieces Canadian bacon, finely diced (about 3 oz.) (I didn't have Canadian bacon on hand, so I used regular bacon.) 3/4 cu...

Ladies and Gents, this recipe is seriously amazing. With each bite, I kept singing its praises... saying, "Oh my goodness.. wow, this is... wow, mmm..." I guarantee you, too will love it. It's from my girl Kelsey Nixon. (She's not technically my girl, or my girl friend even, but I like to think she and I would be great friends if we ever met. I love her cooking style, and her personality is adorable. And, she is always stylin'.) What made this recipe taste even better was that I made it with Jaime. She and I love to cook together, and we had a great time making this meal.  So, here's the printable recipe . Pork and Peach BBQ Sauce : 4 cups peaches, peeled and sliced (we used frozen peaches) 1 cup brown sugar 2/3 cup ketchup 1/4 cup apple cider vinegar 1/4 cup soy sauce 2 Tbsp. garlic, minced 2 Tbsp. ginger, minced 2 1/2 pound boneless pork loin roast kosher salt and cracked black pepper 1/4 cup low sodium chicken stock Smashed Potatoes :  ...

These are Giada DeLaurentiis recipes that are so tasty! I always make them together, (the way she suggests), as they compliment each other so well and they both bake for the same amount of time at the same degrees. If you have people in your family who are weary of eating chicken off the bone and with skin, I suggest making the chicken as directed, then pulling the chicken from the bone, removing the skin, and serving it that way. (I've tried marinating boneless, skinless breasts and cooking them, but it doesn't taste as good.) Isn't this meal pretty? The food is just as delicious as it looks! ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 2 garlic cloves, chopped 2 tablespoons olive oil Salt and freshly ground black pepper 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use) 1/2 cup low-salt chicken broth 1 teaspoon lemon zest 1 tablespoon chopped ...