This is more of that Hungarian Mushroom Soup. It’s easy to make and flat out delicious. The bread is a roll sliced thin and dipped in garlic butter before toasting and was perfect as a side for this. That looks like paprika on the soup but it is really a Creole seasoning blend. The cayenne in it adds a nice bite.
B is for bacon but this one is sous vide pork belly, sliced about a quarter inch and crisped a bit. SVPBLET just doesn’t roll off the tongue quite right.I really like this taco rack. I bought it thinking to use it to oven crisp store bought tortillas but it’s perfect for holding these home made tortillas for dressing. My perfect BELT would have the egg yolk still runny, this time I scrambled and chopped a couple of eggs to make them easy to build with.The sauce is half mayo/half sour cream and that seems to work pretty well, it is spread on the tortilla about like you would spread mayo on toast for a traditional BLT sammich.Enjoy!
I have a nice bit of dill coming on out on the herb bench so I took some and made a nice potato salad. It won’t be long before it starts going to seed or some critter starts munching on it so I’ll be looking at some more dill recipes. Dill buttered fish sounds good! Dill butter!I think I cut the potatoes to big and the eggs too small but I do have plenty of dill. For some reason I followed the recipe directions and boiled the potatoes whole instead of cutting them up first and then boiling them. There may be a good reason for the former method over the latter but I don’t see it. Leaching out the nutrients, maybe?
This soup was recommended in a comment at another blog. I’m a big fan of mushroom soup so I dived right in. It’s easy and delicious. I used those brown button mushrooms in mine because they were cheap and available. The picture on the recipe page shows a yellow soup, almost as if it was made with turmeric. The tamari soy sauce is in no way yellow. This is delicious soup!
We usually cook chicken enchiladas in a green sauce but this recipe caught my eye – it’s very nearly a chicken gravy with lots of sour cream. Make a roux and stir in chicken broth, let it cook until thick and smooth then remove from the heat and whisk in sour cream and green chilies. Pour the sauce over filled tortillas, top with more cheese, and bake at 400 for twenty minutes or so. (I used the new toaster oven for these, it’s working well.)The filling is chicken and onions fried together in a little oil, plus cheese. The recipe called for flour tortillas so I used them rather than corn tortillas but those would have been fine. The flour kind hold together much better. We both liked the sauce a lot and will be doing it again.
Like I said before, a family favorite. This one uses those ridged elbow macaroni we found at the local Amish store, the only place we’ve seen it aside from pictures online. We made a mornay sauce of Swiss cheese and added a goodly dollop of sour cream. The ground beef was browned with celery and onion. We added a generous slug of buttermilk to the white sauce before mixing in the cheese, and stirred in a cup of the pasta water, too. I think it baked for a half hour at 350, covered, and then was topped with some shredded “pizza style” cheese and baked for another 10-15 minutes to toast that off. That cheese was a mix of mozzarella and provolone plus others I can’t recall at the moment.
We were quite taken with the store-bought baked potato salad we bought the other day at the market. I was determined to make some and today seemed like a good day. Alas! I could only turn up a handful of small yellow potatoes. I did have a little bag of Brussels sprouts so I thought “why not”? I quartered the potatoes and halved the sprouts and set them to roasting on a tray at 400 in the oven, drizzling a little olive oil over them first. When they had a little brown on them I dumped the lot into a big bowl, adding sour cream and mayo, about a cup each. Also add chopped crisp bacon, I used six slices, and a fair measure of cheese. I have about one and a half cups of mixed cheddar and jack cheese. Chopped green onions are in the classic recipe but I had none, and judged the sprouts sufficient. I did rethink and add a bit of chopped parsley for a garnish. The crisp outer leaves of the sprouts go great in this, don’t try to pick them off!Some roasted chicken thighs set the salad off perfectly, I brushed them with bbq sauce at the end, and glopped a little more on them for the table. Yes, we keep napkins at the table. LOL