My friend Jackie told me about a Stuffed Pepper Soup she made that she and her husband just loved. I'm not a big stuffed pepper fan, but my husband is so I made it for him last weekend. He loved it! He even had two helpings for dinner that night and said that he'd eat the leftovers for his Sunday lunch. (He's not big on leftovers, so that is a big deal.) The recipe is from Cooking Classy.
|Photo from Cooking Classy|
My younger son stopped by and he had a bowl too and raved about it. This one will definitely be in the winter rotation.
My only Pinterest miss came earlier this week. I wanted to have a slow cooker recipe ready for when I got out of work on Tuesday. I chose a Balsamic Chicken recipe that was simple. I asked my butcher for two whole bone-in chicken breasts, split in two, so four half-breasts total. I didn't look at the chicken until I got home and was ready to cook it. It was two half chicken breasts that he halved, so they were tiny pieces of chicken. I mixed together the balsamic vinegar, brown sugar, garlic, chicken broth and spices and placed in the slow cooker. It didn't turn out well, mostly because the chicken pieces were too small. I also found the sauce too vinegary and thin.
I tried to rebound this past Friday and made three new recipes for dinner. I started with a Creamy Chicken Mushroom Soup, which was perfect- not too thin, not too thick. Goldilocks would approve.
The recipe is from Damn Delicious.
|Photo from Damn Delicious|
With that, I made a French Onion Chicken Slider sandwich that was super simple. Caramelize the onions, cook chicken cutlets cut in half, top with swiss cheese and place on a slider roll with dijon mustard and lettuce. This was very flavorful and paired well with the soup. It's from Creme de la Crumb.
|Photo from Creme de la Crumb|
For dessert, I tried a Bananas Foster Bread Pudding recipe from the New York Times that was inspired by the dessert at the famed New Orleans restaurant Brennan's. The pudding was delicious, but the sauce called for 1/2 cup of rum, which I thought was too much. I ended up adding more cream to the sauce to cut the rum and it turned out fine. Add some vanilla ice cream on the side, and you've got a mighty fine dessert. The recipe is here.
|Photo credit- Sarah Ann Ward from the NY Times|
So overall, I batted .800, which would mean I had a good week. Or more to the point, my husband had a good week, haha.
Did you make any good recipes this week? Share them in comments.