As of this week I've been blogging for 1 year. It has been fun and such a nice creative outlet and stress reliever. Not to mention, a nice reminder of what I've been up to for myself, family & friends. I've even met some new friends through the experience. Hope you've enjoyed at least a little.
I've been trying some new recipes over the last week and wanted to share a few of the winners.
1. Roasted Garlic & Parsley Potatoes
3 lbs. baby potatoes
1/4 c. EVOO
6 cloves of garlic, minced
2 T of fresh parsley
Preheat the oven to 400 degrees F. I cut the small potatoes (mix of red & white) into quarters then placed in large bowl. Toss with salt, pepper, minced garlic and olive oil. Spread out onto cookie sheet so potatoes are in one layer. Flip with spatula every 15 minutes. They will need to cook 45 min - 1 hour. Add parsley and season prior to serving.
They were a great side to our March Madness grill out night on Friday.
2. Cheese Stuffed Baby Bell Peppers
This was an experiment that Jean and I did a few weekends ago.
Baby bell peppers (mixed bag)
Block of cream cheese (each of the below is about 3/4 of the block)
Shredded cheese of your choice (Left below= shredded Colby & Monterrey Jack, Angus Barn cheddar spread and shredded sharp cheddar; Right below= Parmesan)
Mix the cheeses together well
Cut the tops off the peppers. Roll the cream cheese & shredded cheese mixture so you can stuff far down into the peppers. Fill to top of peppers -- get as much cheese in there as possible.
Bake on 350 until peppers are tender (about 30 minutes I think...).
3. Hot Corn Dip
2 c. shredded cheddar cheese
1 c. shredded Monterrey Jack
1/4 t. garlic powder
2 T chipotle peppers in adobo sauce, diced (these were in the International section in my HT)
1 4 oz. can diced green chilies, undrained (I used HOT)
1/2 c. lite mayo
1 11 oz can of corn, drained
1 small tomato
2 T fresh cilantro, chopped
2 T green onions, chopped
Preheat oven to 350 degrees F. Mix cheeses, mayo, peppers, garlic powder and corn together in bowl. Put into oven save dish. Bake 20-30 minutes until golden brown on top and bubbling. Top with diced tomatoes, cilantro & green peppers. Serve with tortilla chips.
**Supper club girls -- I made it again on Friday and it tasted totally different when I actually remembered to put the chipotle peppers in!!**
Happy St. Patrick's Day!!