Wednesday, January 11, 2017

Grilled Lox and Fontina Sandwich/52 Recipes Down

I knew right away that Shane wasn’t going to be interested in lox, so this was my breakfast this morning. It comes from Just a Bunch of Recipes.

For some damn reason, no matter what I did to my frying pan, the bread kept sticking to it and the outer layer would tear off. I don’t know why, because I’ve used that pan for grilled sandwiches before. Sam did recommend a heavy white bread, and I was using regular grocery store brand white bread. However, it had been previously frozen bread, but I pulled that loaf out of the freezer days ago and it’s been fine for everything else.

I also swapped out Gouda for Fontina, as all the Fontina cheese was gone.

What did I learn from this recipe?
Oh..my…gawd…I loved it. 

My husband will never want to try this sandwich, and he’s not a picky eater, but I know he’ll never try it. I’m fine with that, because it means I won’t have to worry about anyone using up the lox I can buy at the store, before I have a chance to eat any of it. J

Make this. It’s fantastic. That’s all I need to say.
 

Tuesday, January 10, 2017

Mashed Potato Tacos/51 Recipes Down

I’ve decided to knock out a few quick recipes for myself, because I know there are certain ones my husband won’t eat. Case in point: Mashed Potato Tacos. I read the recipe to him and all he said was, “No. If there’s no beed in it, it’s not a taco.”

He was actually quite happy with this frozen pizza for supper tonight,  while I had two of these tacos. Normally I wouldn’t make two different meals, but seriously, these are super easy. They come from Awesome Recipes & Kitchen Shortcuts.

What did I learn from this recipe?
I had forgotten to get the sour cream for these the last time I was at the store. But, I had a jar of salsa Verde instead and these tacos actually needed the extra spice (I also added a little minced garlic to the potatoes). I think with sour cream, these tacos would have been like shoving a cloud into your mouth: mealy and soft. There was really nothing to set the various flavors apart, save the salsa. It was a lot like a bean burrito.

And unfortunately, there was no texture to these either, even with some porchini and truffle potato chips. Now, part of that might have been my own doing. Sam recommended folding them in half to eat. Judging from the picture, it would be more like rolling them into a traditional taco shell shape. I actually rolled them, again like a burrito, to eat them, to keep the potato chips inside.