I didn’t feel like cooking today. I was kind of craving chili, but since I was hungry when I went into the store, I forgot all about that.
What I did end up getting made for a delicious home made pizza…maybe more like a tasty, pizza-like, cheesy facacia bread thingy. It only took 10 minutes and the boy kept going on and on about how he couldn’t believe how good it was (actually he said it every time he took a bite and pretended he was in a commercial for some great pizza!).
Cut Facacia down the center so you have a top and a bottom. Layer other ingredients on top bread. Put in toaster-oven (or oven) for 8-10 minutes or until everything just starts to burn on the edges.
Cut into slices and voila!
I can’t believe how good that was.
Phew! This posting something every day thing is tough and I’m only one week in. I have no plan for how I’ll keep things going. I just plan to write. Since I’ve been cooking my ass off all weekend…I’ll give you another recipe.
That’s right folks: Potatoes au gratin. I sweat potatoes never tasted so good. Mind you, I’ve had au gratin before. What I made last night far surpassed my expectations. Again, recipes are meant to be tweaked and played with; the more you play, the more you enjoy…as I’ve recently discovered.
Without further ado…
Potatoes au Gratin
2 lbs russet potatoes (cut into 1/4″ slices)
2 cups of heavy cream
2 shredded Parmesan
1/2 an onion (slice julienne)
1 tsp fresh thyme
1 tsp crushed garlic
salt & pepper
- In medium sauce pan, warm cream, garlic, and thyme
- In 2-quart arrange potatoes in overlapping pattern in sprinkle cheese, salt, pepper and onions. Make two or three layers, leaving top layer uncovered.
- Pour cream mixture over potatoes.
- Bake uncovered for 1 hour, sprinkle more cheese over top and bake until golden brown.
- Let stand for 5 minutes.
I kid you not, these potatoes were insane.
Gotta love when you open your email to find a recipe your inbox and you’re so excited by what you see there, you decide you MUST try it that evening. I had all but a couple ingredients and I was willing to stop for the rest.
That’s right folks, it was cheesy broccoli with shells. I liked the idea, but it looked like it was missing one thing: flavor. So I tweaked the recipe juuuust a little to give it that extra su’m su’m.
Cheesy Broccoli With Shells
3/4 pound medium pasta shells
3 tablespoon butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups grated Cheddar
1/4 teaspoon fresh thyme
salt and pepper
1 16 oz. package frozen broccoli florets
- Pre-heat broiler
- Cook pasta to al denté
- Meanwhile, heat the butter and onions in a large pot over medium heat until onions are translucent. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and cream and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
- Add 1 1/2 cups of the cheese and stir until melted. Stir in thyme; salt and pepper to taste.
- Add broccoli and pasta and toss
- Transfer to a broilerproof 2-quart baking dish. Sprinkle with the remaining 1⁄2 cup of cheese. Broil until golden, 10 to 15 minutes.
If I had remembered to take a picture of the food before we all grubbed down, you’d be drooling right now. But trust that everyone was suitably comforted with this delicious dish.
Its ok to be jealous. But better than that, try it for yourself. It’s super easy.