Cooking from the Blogs-What I Made

It has been awhile since I did a “Cooking from the Blogs” post.  That is not because I have been using recipes that I have found on other’s blogs, but because I don’t always get pictures taken.

Here are three recipes that I did get pictures of:



Roasted Potato Stacks from Little Momma Big Appetite.  When I saw these I knew that I had to try them.  I am always looking for new ways to fix potatoes.  These were a lot of fun to make and serve.  I had to take this photo after the potatoes were refrigerated for a couple of days, and my stacks are trying to fall over.  I did vary the recipe by adding a thin slice of onion in the center of the stack.  There are many ways that the recipe could be varied by using different spices and blends.  The next time I make these, I am going to sub butter for half the olive oil and reduce the total fat to 1/4 cup.  I will be making these often.  Thanks Little Mamma.

Enchilada Verdes from Mom’s Crazy Cooking.  I have a enchilada recipe we like that is made with ground beef and red enchilada sauce.  When I saw this I knew that I wanted to make this variation.  Most enchilada recipes call for ingredients that my hubby doesn’t care for, but this one did not.  I did not have any pimientos on hand so I added red peppers to the filling ingredients and used my Homemade Cream Soup for the cream of chicken soup.  When I rolled the tortillas, I added a spoon full of cheese sauce to the filling.  We though these were great, and hubby had them for dinner the following two nights that I was at work.  These will be on our table often.  My apologies to Tina, I took the enchiladas out of the fridge to take this photo so they were cold.

Pizza Soup from Lynn’s Kitchen Adventures.  I made this for lunch yesterday.  So simple and easy.  I had only 1/2 pound of Italian sausage, so I upped the macaroni to 1 1/2 c. to have a bit more "stuff" in the soup.  I cooked onion and red peppers with the sausage.  Lynn puts the cheese right into the soup, but I opted to sprinkle it on each bowl.  I served this with crescent rolls that I had wrapped around a quarter inch piece of cheese cut from a block of mozzarella. You can see a bit of cheese seeping out of the roll in the photo.   Next time I will use two cans or jars of spaghetti sauce and not so much water.  This soup will be going in the soup recipe rotation.

Last weekend I hit a bifecta (I know, that is not a word.)  I made two meals hubby absolutely loved.  I made the pork roast I posted on Monday and Bourbon Chicken on Sunday.  I took the Bourbon Chicken leftovers to work on Monday and never did get a picture.  This recipe is here and there around the net, but I first found it at Blog Chef.  I used chicken thighs and boned them myself.  That is what you get if you order this at most mall Food Courts.  I did dust the chicken with cornstarch before browning it.  Also, I used sherry in place of the apple juice as I did not want to open a big bottle which is all I had.  (note toe self:  pick up a six-pack of small cans of apple juice.)  The chicken was all everyone has said it was and was a nice change from sweet and sour.  I served this with fried rice.