Baked Potato Soup
Anyways, the soup was actually really easy to make. Just chop up the potatoes and throw them into the crockpot, add in the spices (salt, pepper, garlic, and in our case, quite a bit of smoked paprika), add an onion (we didn't have any onion in the house, so we used dried onion and a lot of it), pour in a box of chicken broth/stock and wait. Seriously - I thought there was a lot more involved in making potato soup, but I was wrong. This doesn't happen often. After four hours in the crockpot, we used the tater-masher to mash everything up. I stirred it around, added some heavy cream and BOOM - it was dunzo. It was seriously that simple.
To serve it, we added chives and cheddar cheese. We both agreed that bacon would have made the soup better, but hindsight is 20/20, right? The soup was good the first night, but according to Brandon it was even better the second and third days. Now that I know that I need to add more spices to spruce it up and some bacon, I would most definitely make it again.
Brandon: C the first night (which could have fooled me considering how much he ate), A the second/.third days.
Tori: Solid B
Kielbasa & Pesto Penne Pasta
Brandon said the meal was pretty simple to put together. Just heat up the kielbasa, cook the pasta, add the two together and toss with pesto. We buy the pre-made pesto at Costco and always have it in the house. There is something so yummy about pesto and I absolutely love it. It's a staple in our home. Seriously - try a tomato and mozzarella sandwich on a baguette and then put the pesto on the bread (kind of like you would put mayo on a sandwich) and then you, too, will begin to keep pesto in the fridge/freezer at all times. Anyways, the flavor combination of dinner was unique and not one that I would have thought of. I mean, pesto and kielbasa is not something you see every day.
We took five eggs, beat them together, added a little bit of milk and some spices (salt, pepper, garlic) and then spooned the mixture into a 6-cup muffin tin. We added ham, cheese and tomato to the cups. And then put it in the oven and baked it at 350* for 24 minutes. They were perfect. Two of them and I was happy - I could have eaten more, absolutely, but I was content after two. Brandon also had two and was content... but I think that was mostly because he realized if he left the two in the pan that his breakfast for Monday was taken care of. Either way - this is a keeper. We learned though, that even though we thought we had added a lot of ham, cheese, tomato, and spices we really didn't. So next time we make them, we will double the amount of everything we put in them... well maybe not double the salt, because we try to keep a low sodium diet, but you know what I mean.