If it isn’t clear that I like potatoes now, it will be with this post.
It’s finally cooling off in this part of the country. This has been a super hot summer-mostly because it’s been so consistently sunny. If it rained it usually did during the night and the rest of the time it was a beautiful cloudless sky.
With cooler weather comes soup, coco, tea, and nice hot dinners. Not that I refrained before on some of those.
I couldn’t think of anything to make and Peter suggested a casserole. I didn’t have enough ingredients for one, but I realized if he picked up ham and potatoes I would have everything else.
That wonderful husband of mine did, and voila.
I give you Scalloped Potatoes with ham and cheese.
NOTE: You will need an hour and a half to cook these. So give yourself plenty of time for prep and cooking so you don’t end up with a 10pm dinner. Unless you want to of course.
I decided against the onion and pepper and it still tasted amazing. The leftovers were awesome too.
The mixture was pretty easy to make. I doubled it cause I had so much ham and potatoes.
Make sure to slice your potatoes pretty thin. Not paper thin. They just need to be consistent in thickness so they all cook evenly.
I ended up with a large AND small pan of them. Peter did a great job slicing them for me. He’s a pretty good cook.
Again, if you have dairy issues-this probably isn’t the best option for you. You can always use your own version of dairy though.
Seriously. So good. Not grainy, under cooked junk. Just pure amazingness.
Next up: White bean chicken and corn chowder
I took less photos with this one. Woops. So this is all you get.
I forgot to buy bacon for the top, but it was pretty yummy anyways.
I doubled this recipe. Basically just bringing it to the texture and thickness that I wanted. Nice thing about this one is it’s just half and half-not a whole lot of dairy.
I took the fat off the chicken thighs, sliced it, and cooked it in salt, pepper, and butter. Just cook it until cooked through. I wanted it to be nice and tender. The flavor of the salt, pepper, and butter worked really well.
Also-I added in 2tsp of cumin with the flour base for a bit of spice.
This recipe calls for cannellini beans. The juice that they keep them in in the can can give a different taste, so next time I make this I think I will just just regular white beans and maybe even black beans. I also want to add red bell pepper as well. I really like southwestern corn chowder, so you can probably expect that at some point.
In the end it was really yummy and I had quite a bit of leftovers so I sent some to work with Peter. 🙂
Here is the flop of the week:
And last of all: Slow cooker Italian chicken
First off-know your crock pot. This was my first time cooking something in a slow cooker and this recipe says to cook on low. I recommend HIGH because even after turning it to high after the allotted time went by the potatoes weren’t cooked all the way through in the end. Thankfully the chicken was.
Also-the entire bottle of Italian dressing was a bit much. I know slow cooker recipes are supposed to be “throw in and wait for the magic to happen” but this was not magical.
Without bashing this poor persons recipe too much, I’ll just say-next time I’ll try a different one.
There’s always going to be a flop when cooking in the kitchen and this was no exception.
All that being said here you go.
Really the flavors were ok…I just think a different route would be better. Plus it gave us stomach cramps. I might have used a high sodium dressing or something. Who knows.
Well that was a bit of a downer for the end of this post. However, I’ve made more muffins (shocker) and I’ll try and post the recipes soon. Here is a sneak peak:
Can we say “drool”?