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.