Twice Baked Potatoes


You can’t really go wrong with potatoes and cheese. And if you brown the cheese it’s even better.

Rich and I had a date night a few weeks ago and we were looking for something that was tasty, but not too indulgent. We are still coming off our holiday indulgences and are happy with lighter meals. We decided on spuds and salads, but we wanted to jazz up the potatoes just a bit. Twice baked potatoes to the rescue.

The potatoes are a nice change from regular baked potatoes and are only a little more work. You can cut the work down even further if you use leftover baked potatoes – it is easy to throw a few extra potatoes in the oven for later in the week.

Twice baked potatoes are the epitome of a customizable dish. Make them early in the day, or even the day before, and stash them in the fridge until ready to bake. Or make them right before you want to eat them. Use less cheese, or more. Add bacon, chives, green onions, garlic or bits of whatever you have in the fridge. I kept the recipe pretty basic, but feel free to make it yours.

What’s your favorite way to eat baked potatoes?

Print just the recipe here.

Twice Baked Potatoes
From The Cook’s Life
Serves 4

Use more cheese if you like your potatoes really cheesy.

You can make bake, mash and fill the potato shells ahead of time. Store them in the fridge until ready to bake them the second time.

4 large baking potatoes, scrubbed
1 egg, slightly beaten
2-4 tablespoons milk
1 cup grated cheese (Cheddar, Swiss or a combination of your favorites)

Preheat oven to 350 degrees. Bake potatoes for about an hour, or until they are soft when poked with a fork. Cool potatoes until you can handle them comfortably. Increase the oven temperature to 400 degrees.

Cut potatoes in half lengthwise. Scoop out the insides of each half, leaving about ¼ inch shell of potato inside the skin. You don’t have to be precise. Set potato shells aside.

Mash the scooped out potato with a fork or potato masher. Try to get most of the lumps out, but don’t get obsessive. Add the egg, about 2 tablespoons of milk and a few sprinkles of salt and pepper and mash again. If the mixture seems too dry, add a bit more milk and mash again. You want a mixture that is a little wetter than mashed potatoes.

Mix in about ½ cup of cheese. Reserve ½ cup of cheese for topping the potatoes later.

Fill the potato shells with the cheese-potato mixture, mounding the tops fairly neatly.

Place the filled potato halves on a lightly greased or parchment lined baking sheet, propping the potatoes against each other if they won’t stand up.

Bake the potatoes at 400 degrees for about 10 minutes, or just until the tops are starting to turn golden brown in spots. Remove the potatoes from the oven and sprinkle the tops with the reserved cheese. Return to the oven for 10 more minutes, or until the cheese is melted and starting to brown. Broil the tops for a couple of minutes if you want the cheese browner.

Cheesy Scalloped Potatoes


Fall weather changes my thinking when I plan dinner, even side dishes. I turn from things like light, citrusy rice to rich, cheesy potatoes. Or at least I did today. I wanted to make a cheesy potato dish to go with the breaded, baked fish I was planning. And I wanted to make it as simple as possible, with as few dirty dishes as possible.

I decided to make scalloped potatoes like my mother used to when I was growing up. I sliced potatoes and layered them with cheese and sprinkles of flour. I poured milk over the top and baked them until they were browned and bubbly and the milk and flour had thickened into a sauce.

The only hard part about this recipe is waiting for them to bake. No cheese sauce to make, no potatoes to parboil before baking. Just cheesy, warm potatoes with a minimum of fuss and bother. My idea of a perfect side dish.

Download or print recipe here.

Cheesy Scalloped Potatoes
From The Cook’s Life
Serves 6-8

You can make this with your favorite cheeses. Stronger cheeses are better than mild ones, in my opinion. Use any milk you have on hand – the richer the milk, the richer your sauce.

4-6 potatoes (1½ pounds)
1½ cups shredded sharp cheddar cheese
½ cup shredded Parmesan cheese
¼ cup flour, divided
½ teaspoon salt, divided
black pepper, to taste
2 cups milk (I used 2%)

Preheat oven to 350 degrees. Heavily grease a 9 by 13 inch casserole dish.

Peel the potatoes and slice them into thin, round slices. Mix the cheeses together in a bowl.

Cover the bottom of the casserole with a thin layer of potato slices – use about a quarter of the potatoes. Sprinkle with 1 tablespoon of flour, ⅛ teaspoon salt and black pepper to taste. Repeat with another layer of potatoes, flour, salt and pepper.

Spread 1 cup of cheese over the second layer of potatoes. Repeat the layering twice more with the remaining potatoes, flour, salt and pepper.

Pour milk gently over the entire casserole. Cover casserole tightly with aluminum foil and bake for 60 minutes.

Remove foil and sprinkle top of potatoes with remaining 1 cup of cheese. Return to the oven, uncovered, for another 20-30 minutes, until top is golden brown, edges are browned and sauce is bubbly and thick. Let potatoes rest for 10-15 minutes before serving. Leftovers reheat well.

Caramelized Acorn Squash


I alluded to this recipe a couple of weeks ago, when I was talking about the date night meal Rich and I enjoyed on a Friday night. We had Cornish hens, a whole grain medley and this squash. I’m not sure which was our favorite, but together they made a wonderful fall meal.

I had two beautiful acorn squash that my dad grew in his garden and I wanted to do them justice. I also wanted to do something different than my usual method – roasting the squash halves and serving them with butter and brown sugar. I envisioned slices of squash browned in butter, but I wanted to do it with the least amount of work and without flirting with stitches.


As you may know, winter squash can be nigh on impossible to peel when they are raw. You can do it, but you risk losing a digit or two in the process. If you are particularly unlucky, you will get one with a thick rind that leaves you wondering if your knife will ever make it through the darn thing so you can get the seeds out.

I figured I would need to cook the squash a little before I tried peel it. I was able to cut mine into wedges while they were raw, since they were small and had relatively thin rinds. After a short time in the oven, the wedges were easy to peel and only needed a few minutes in a skillet to get toasty brown. The flesh was tender and sweet, contrasting with the buttery, slightly salty caramelized sides of the slices. Just exactly how I had imagined they would be.

Download or print the recipe here.

Caramelized Acorn Squash
From The Cook’s Life
Serves 4

You can bake the squash wedges ahead of time. Store in the fridge for a day or two, until you are ready to caramelize and serve them.

2 small to medium acorn squash
¼ cup water
½-1 tablespoon butter
salt, optional
pepper, optional
brown sugar or maple syrup, optional

Preheat oven to 350 degrees.

Cut squash in half and remove the seeds and strings. Cut squash into wedges, about 1½ inches wide at the widest portion.*

Arrange squash wedges in a single layer in a casserole dish. Add water and cover with the lid or foil. Bake for 15 minutes, or until they are crisp tender. A fork will go in the flesh, but not easily.

Remove squash wedges from oven and let cool until you can handle them. Peel squash. At this point you can refrigerate the squash wedges for up to a couple of days.

Heat butter in a large skillet over medium heat.

Add squash wedges, laying them on their sides in a single layer. Sprinkle lightly with salt and pepper, if desired. Let cook, undisturbed, for 5-10 minutes, or until golden brown on the bottoms. Carefully turn over and brown the other side for 5-7 minutes more.

Serve hot. Sprinkle with brown sugar or drizzle with maple syrup, if desired.

*If your squash has a particularly hard-to-cut rind, you can cut it into wedges after it bakes.  You will probably need to bake the halves longer than the wedges to get them crisp tender.

Back to Basics – White Rice

DSC_0024Plain boiled rice might seem too basic for a recipe. However, I can’t tell you how many people have asked me how to cook rice. It isn’t hard to make rice, but there are several things that can trip you up.

First, since you are working with only two ingredients – rice and water – you need to have good rice. I don’t like to use the run-of-the-mill rice from the grocery store that is labeled “long-grain rice” or just “rice.” The quality can be inconsistent, which means your cooked rice can be inconsistent.

I prefer to use jasmine or basmati rice. They have more flavor than un-named, generic varieties and cook up more consistently. The jasmine has a subtle flowery, spicy flavor that perfumes the whole house when you are cooking it. Basmati smells and tastes slightly nutty, sometimes slightly reminiscent of popcorn. Both are long grain rices, sometimes extremely long. The grains are fluffy and separate easily – no gumminess.


Be sure to buy your rice from a store that has reasonable turnover. Even white rice can get old and rancid. Give it a sniff and you will know if your rice is over the hill or not. Old rice smells sour, musty and not good. And those aromas will only intensify when you cook it. Rice is cheap. If in doubt, toss it and buy a fresh supply. If you don’t cook rice that often, toss the raw rice in a ziplock bag and store it in the freezer. You can cook it directly from the freezer.

There really isn’t a lot to cooking rice, as long as you start with a good product. You cook it in twice as much water, by volume, as rice. So one cup of rice cooks in two cups of water. Cover it while it cooks and don’t stir. That is it. Yes, it is that easy. And yes, I am including a recipe. Follow the directions and you should end up with perfect rice, every time.

Download or print the recipe here.

White Rice
From the Cook’s Life
Serves 4, easy to double

2 cups water
1 cup rice

Bring water to boil in a 2- or 3-quart pot over high heat, covered. When water boils, immediately turn the heat as low as your stove will go. Add rice, stir once and put the lid on the pot. Set a timer for 15 minutes.

Watch the pot for a minute or two to make sure the starch in the rice won’t make bubbles that creep to the top and run down the outside. If this happens, lift the lid, stir once, and re-cover the pot.

Now, leave the rice alone. Don’t stir it. Don’t uncover it.

After 15 minutes, check on the rice. Lift the lid and use a spoon to pull back a small section of the rice from the edge of the pan. If there is unabsorbed water in the bottom, replace the lid and cook for another 5-7 minutes.

When rice is done, all the water will be absorbed and the grains of rice will be tender and slightly sticky, but not gummy. If rice still seems too wet, give it a few more minutes to cook.

Fluff the rice and serve hot. Leftovers can be reheated in the microwave, though the rice will never be as fluffy and moist as it is the first day.

Fresh Corn, Tomato and Bean Salad


I came up with this salad last summer, but then forgot to post the recipe before the corn and tomato season was over. I almost did it again this year, but we still have a few weeks left before the summer’s bounty gives way to fall harvests.

When I developed the recipe, I was looking for a different salad to take to a barbecue. I wanted to use in-season vegetables and I wanted to make a dish that would hold up at room temperature for several hours. I started with the corn I had in the fridge, thinking while I cut the kernels off the cobs. Tomatoes were a given – we had a bowlful begging to be used. Lemon zest and juice provided a bit of a tang without taking over like vinegar might have. I added shallots, but caramelized them to soften and deepen their flavors.


I mixed and tasted and thought. The colors were there, with the red of the tomatoes and the yellow corn. The flavors were there, with the sweet corn and shallots, the bright lemon and the fruity tomatoes. The textures were there with the crunch of the corn and the soft tomatoes. But there was still something missing. I had a can of black beans. Dark, slightly salty, creamy beans. Color – check. Flavor – check. Texture – check. The beans were the key to bringing it all together.

Be sure to make the salad with in-season tomatoes. If you use insipid grocery store tomatoes they will look pretty, but they won’t add much to the dish. You want the tomatoes that smell like summer when you cut into them. The ones that make you realize that you were kidding yourself with tomatoes over the winter. The ones that make you say, “Yes, that is why I fight the deer and the squirrels to grow tomatoes.” The ones that make a trek to the farmer’s market worth it.

Download or print the recipe here.

Fresh Corn, Tomato and Bean Salad
From The Cook’s Life
Serves 8-10

This salad is fabulous with fresh corn cut off the cob. If you can’t get good corn, or don’t want to mess with cutting it off the cob, use the same amount of frozen corn – no need to thaw.

1-2 tablespoons olive oil, divided
1 medium shallot, diced
1½-2 cups fresh corn kernels, about 3 ears (see head note)
1 tablespoon water
1 large or 2 small tomatoes
1 15 oz. can black beans, low sodium preferred, drained and rinsed
1 lemon
cayenne (optional)
freshly ground black pepper

Heat 2 teaspoons olive oil in a small frying pan over medium heat. When oil is hot, add shallot and reduce heat to medium low. You want to slowly caramelize the shallot, so lower the heat if necessary. Add another teaspoon of oil if shallot starts to stick. Prepare the rest of the salad while the shallot cooks.

Mix the corn with the tablespoon of water in a large microwave-safe bowl. Cover and microwave on high for 2 minutes. Set aside to cool.

Cut the tomatoes in half and use a spoon to scoop out the pulp and seeds. This will keep the salad from being too watery.

Dice tomatoes into pieces about the size of the kernels of corn. Add the diced tomato to the corn. Add the beans and the caramelized shallot. Zest the lemon and add it to the mixture. Toss gently to mix.

Juice the lemon into a small bowl or glass measuring cup. Add 1 tablespoon olive oil and whisk to combine. Add cayenne and black pepper to taste. Pour dressing over the bean mixture and stir. Taste and add a touch of salt if necessary. Serve at room temperature or chilled.

This keeps for several days in the refrigerator.

Roasted Green Beans


I have been roasting green beans all summer, but I realized yesterday I had never shared the recipe. I thought I had better get the recipe posted before green bean season is totally gone.

I am always looking for new ways to make vegetables that my family will eat. They aren’t crazy about boiled or sautéed green beans, but they will eat them roasted. Go figure. It might have something to do with the Parmesan cheese I put on top. I think it also has something to do with the roasting. Roasting vegetables brings out the best in them, I think.

The hardest part about making the beans is snapping off the tops. Really. They take care of themselves in the oven. And then they are ready for the table, in all their caramelized glory, topped with a shower of snowy Parmesan cheese.

The only note I have is to be careful with the oil. The beans don’t absorb the oil like other vegetables, and if you use too much they are greasy. The recipe is correct – you only need a couple of teaspoons of oil to keep the beans from drying out.


Download or print the recipe here.

Roasted Green Beans
From The Cook’s Life
Serves 4

¾-1 pound green beans
1-2 teaspoons olive or canola oil
Parmesan cheese

Preheat oven to 400 degrees. Wash the beans and snap off their stem ends. Spread the beans on a baking sheet large enough to hold them in a single layer. Drizzle them with the oil and stir to coat. Sprinkle with salt. Roast for 12-15 minutes, or until the beans are starting to lightly brown on the bottom. Stir the beans and return to the oven for another 3-5 minutes, until beans are tender and spotted all over with light and dark brown spots. The beans will shrink and shrivel quite a bit. Top with Parmesan cheese and serve hot. Leftovers reheat well in the microwave or a skillet.

Salt Potatoes


I saw this recipe a couple of weeks ago on the blog Sinfully Tempting. I had never heard of salt potatoes – evidently they are a regional specialty of Syracuse, New York. From the description, I knew we had to try them. I read the recipe to Rich and Calvin and we decided to make them that night for dinner.

The concept is simple: you cook potatoes in heavily salted water to mimic cooking them in water from salt marshes. In the “olden days,” salt workers in New York took raw potatoes to work for lunch. They would cook the potatoes right in the vats of salt water they were boiling down to make salt.

The original post mentioned that the large amount of salt raises the boiling point of the water. I had to check this out, and it is true, at least according the sites I found. If I did the math and the metric conversions properly, and if the formula I was using is accurate, the boiling point of the water with that salt concentration is 216° F instead of 212°. No idea if this really affects how the potatoes cook, but they were extremely creamy and soft inside their salty skins.

At first I was taken aback at the amount of salt, but I followed the directions for once. And we weren’t disappointed. The potatoes were velvety and smooth inside their sparkly, salty crusts. A drizzle of butter and they were spectacular.


The hardest part of this recipe was finding small potatoes. Sinfully Tempting recommended only white or yellow potatoes. She said the skins on red potatoes are too thin for the crust to form properly. I might have to test that theory next time, as new red potatoes are easier to find here than any other kind. Our potatoes were small, but they weren’t quite bite-sized, as specified in the original recipe. We were fine with cutting them into smaller pieces on our plates.

One word of warning – this is a lot of salt. It makes the water pop and spit salt residue all over the stove. It was nothing that a quick wipe down didn’t take care of, but it was a little surprising.

I think these would be spectacular to serve as appetizers at a party, if you can find tiny potatoes – hors d’oeuvre and conversation starter in one. Or just enjoy them as a new alternative to mashed or baked potatoes.

EDIT: I tried using new red potatoes and they worked just fine. The salt crust might have been a little thinner than on the yellow potatoes, but they were still wonderful.

Download or print the recipe here.

Salt Potatoes
Adapted by The Cook’s Life
from Sinfully Tempting
Serves 4-6

1½ pounds small potatoes
6 cups water
1 cup plus 2 tablespoons table salt
3-4 tablespoons butter, melted

Scrub potatoes well – you will be eating the skins. Combine the water and the salt in a pot that has at least a 3-quart capacity. The salt may not all dissolve, that is okay. Cover the pot and bring to a boil over high heat.

Once the water boils, add the potatoes. Lower the heat to medium and cover partially. Gently boil the potatoes for 15-20 minutes, or until they are tender when pierced with a fork. Salt and water may pop and spit. It cleans up easily and the mess is worth it.

Once potatoes are tender, use tongs to remove them to a wire cooking rack to dry and cool just a bit. The skins will look white and crusty with salt, which is what you want.

Serve potatoes hot, with melted butter for dipping or drizzling. Leftovers reheat well in the microwave. The salt crust will not be as evident on the leftovers, but you will still taste it.

Corn and Browned Butter


Most of the time I keep vegetable side dishes very plain, either steaming them or roasting them with just a little olive oil. Occasionally I like to spice things up a bit with a more involved dish – corn and browned butter is one of our favorites. It is sublime with in-season fresh corn, cut off the cob just before cooking. It also works with leftover corn on the cob, again in season. Outside of the summer months, the recipe is perfectly fine with frozen corn. Of course, when browned butter is involved, just about anything tastes pretty good.

My dad’s family used to make fried corn whenever we had a big family dinner. It was always delicious – warm golden corn flecked with brown toasty spots. Mine was never as good. A few years ago I read a recipe for fish with corn sauce by Melissa Clark in her book, “In the Kitchen with a Good Appetite.” She used browned butter to make the corn for the sauce and it was a true “aha moment.”


I had only ever used browned butter to make desserts, and not often. I decided to try frying my corn in browned butter. There was no way combining corn and butter was going to be bad, so I had nothing to lose. I did learn that you don’t need a lot of butter at all, or the corn is greasy. And I learned that I needed to be more daring when browning the butter. It truly needs a few minutes to get really brown and develop the toasted flavors.

Yes, it takes a few more minutes to make than microwaving a bowl of frozen corn, or boiling corn on the cob, but those few minutes elevate corn from an everyday side dish to a vegetable worth savoring – until you fight your family members for the last kernel in the bowl. Yes, it is that good.


Download or print the recipe here.

Corn and Browned Butter
From The Cook’s Life
Serves 4

1-2 tablespoons butter
2 cups corn kernels, fresh or frozen (no need to thaw frozen)

Melt butter in a small skillet over medium heat. Continue to cook butter, stirring occasionally, until it starts to darken and smell toasty. Keep an eye on it and continue to cook until the butter is medium brown. Don’t let it get too dark or it will taste burned (I have never had this happen, but it is possible). The whole process should take 5-10 minutes, depending on your stove. Add corn and stir to coat with butter. Cook corn over medium heat, stirring occasionally, until hot and slightly browned, about 5 minutes. Serve immediately, with salt and pepper to taste. Leftovers reheat well.

Bacon Browned Potatoes


Bacon is everywhere, and has been for quite a while now, in bacon peanut butter pie, bacon grilled cheese, bacon and eggs (had to throw that in), bacon-infused vodka, bacon caramels. Some of it goes a little too far – I’m not sure about the bacon vodka. But there is a reason bacon is popular – most of us love salty, smoky things.

We try to limit our bacon consumption, but sometimes we just have to buy a package. When I do have bacon to cook with, I try to use it in small amounts to stretch the flavor without indulging quite so much – a little crumbled on top of baked potatoes or a slice on top of an egg and English muffin sandwich. Occasionally I will save the fat from frying the bacon to use in other dishes. It doesn’t take much and I don’t do it all the time. Sometimes, though, there is no substitute for the smoky, toasty richness you get from bacon fat.

When I was a kid my mom (and just about everyone else’s mom) saved bacon fat in a jar in the fridge. Then the cholesterol-fearing days came and she threw it all out. Gone were fried eggs or roasted potatoes cooked in bacon fat. I still remember how they taste. There really is nothing like a fried egg cooked in bacon fat, slightly brown and flecked with the tiny bits of bacon left in the pan.

I have adapted my hash brown recipe to use bacon fat. If you aren’t interested for whatever reason, try the potatoes cooked in butter (or as Calvin calls them, Slip and Slides) instead. Both recipes are deceptively rich and satisfy any cravings for fat with just a little indulgence. A tablespoon of bacon fat is enough, though two tablespoons are decadence in a skillet. Don’t use more than that or the potatoes will be unpleasantly greasy. I like to use a cast iron skillet for these. I think it browns more evenly. But any heavy-bottomed skillet will do.


Download or print just the recipe here.

Bacon Browned Potatoes
from The Cook’s Life
serves 3-4

1-2 tablespoons bacon fat
3-4 medium baked potatoes (I use leftover potatoes for this)*

Start a skillet heating over medium heat and add the bacon fat. While the pan is heating, peel and dice the potatoes, cutting them into about ½-inch cubes. You don’t have to be precise.

Swirl the pan to cover the bottom with the melted fat and add the potatoes. Spread them out so they are in a single layer and then walk away. Leave them absolutely alone for five minutes before you start to stir. You are working toward a golden brown coating on the bottoms of the pieces.

After at least five minutes, use a spatula to turn the potatoes. Try to turn them all the way over so the tops of the pieces will brown. After another five minutes, stir them around, gently, and let them brown some more. If they are starting to get too brown, lower the heat. Remember, you aren’t going for constant stirring. Let the heat do the work.

Serve your golden brown, crispy, bacon-scented potatoes hot, with salt and pepper to taste.

*If you don’t have leftover potatoes, scrub the potatoes, prick them with a fork and microwave on high for five minutes, or until they are starting to get soft. They don’t have to be all the way cooked, but it is fine if they are. Let them cool a bit for easy handling.

Honey Lemon Plantains


Rich and I had another date night last Friday. We cooked dinner together, ran a couple of errands, picked up dessert (almond tarts!) from a local pastry shop and cafe and caught up on a few of our TV shows. Exciting night, I know, but we had fun. We have been having a lot of date nights lately, as my parents have been very generous with Calvin’s overnight visits. Thanks, Mom and Dad!

We had Caribbean night at dinner, with jerk seasoning rubbed pork chops and baked plantains. We also played reggae music on the stereo – gotta love being able to pick a genre on Spotify. Not sure what the neighbors thought since it was really warm outside and we had the windows open. Our taste of spring and tropical food was a nice change from heavy winter meals and cold weather.

The pork chops were okay, but not really anything special. I think I prefer my jerk seasoning on chicken, which is how we usually do it. I will try to make that sometime soon so I can share the recipe with you. The plantains, on the other hand, were fabulous.

I had never cooked plantains before, so I looked up recipes online. They were all about the same – bake ripe plantains until tender. Some recipes called for peeling and slicing the plantains first, others called for baking in the skin. I opted to peel and slice them before baking. They baked up nicely, smelling slightly of ripe bananas. As they were cooking, they caramelized beautifully, but they were a little bland. I decided to brush them with a little honey and lemon juice spiked with a little cinnamon. That was just the touch they needed.

Plantains will be showing up on our menu fairly regularly now. I liked them as we had them, as a starchy side. I’m sure they would be delicious as a dessert, with much more of the sweet syrup. As they were, they were only slightly sweet, with a very subtle banana flavor, and were a nice foil for our spicy pork chops. We will try them with chicken or fish next time, I think, for a flavor of the Caribbean in the middle of the Midwest.

Download or print just the recipe here.

Honey Lemon Plantains
From The Cook’s Life
Serves 3-4

Ripe plantains are dark yellow with lots of black spots. They will feel slightly soft when pressed, but won’t be squishy like really ripe bananas.

Cooking spray or vegetable oil
2 large ripe plantains
1 tablespoon honey
2 teaspoons lemon juice
dash ground cinnamon

Preheat oven to 350 degrees. Lightly grease a nonstick baking sheet or line with parchment paper and grease the parchment. Don’t skip this step – the plantains tend to stick. Set aside.

Peel the plantains by slicing off the ends and then slitting the skin with a knife down the side. Peel the skin away from the flesh. Slice the plantain into 1-1½ slices and place cut side down on the prepared baking sheet.

Spray pieces lightly with cooking spray or brush lightly with oil. Sprinkle lightly with salt. Bake for 10 minutes. Turn slices over and bake for another 10 minutes, or until golden brown on both sides and tender when pierced with a fork.

While plantains are baking, heat honey for 15 seconds in the microwave, or until hot. Add lemon juice and cinnamon and stir well. Set aside until plantains are baked.

When plantains are done, brush tops with honey and lemon mixture. Serve immediately with any extra honey sauce on the side.