#AceFoodNews2014 says #shivaaydelights
I had to make and roast these again, as the potatoes were too good for boiling or steaming and my love of roasted/jacket potatoes got in the way! And rightly so! The outcome was gooooood! I didn’t want to peel them and roast them in the usual way but instead wanted to serve them as mini mini jacket potatoes with a crisp skin, that I just adore!
Again such a versatile ingredient and so cute and small that there was no need to parboil them. Just straightforward oil, garlic and herb coating and roast til perfection.
I also made hasselback potatoes but this time a healthier version with olive oil and not butter. We enjoyed both types with mature Cheddar cheese omelettes and freshly boiled veg! Superb comfort food for the weekend…I’m taking these along to Fiesta Friday Party over @ Angie’sknowing that you all love potatoes as much…
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#AceFoodNews2014 says nice one love the site and theme 🙂
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips, and can be topped with an endless list of many fresh ingredients.
Tortilla soup or in this case my “Taco Soup encompasses all things I love in Mexican cooking. Do you love fresh salsa? sliced avocado? cilantro? fresh hot tortilla strips? Taco soup is a balance of flavors from enchilada sauce, seasoned taco meat, fresh peppers, corn, and of course beans. For me soup becomes a lot more interesting when it’s seasoned with Mexican spices and chili powders.
Taco soup is also one of those “go to dishes” and a great “help yourself” sort of meal. Everyone can jazz up their bowl of soup the way they want it. I love to make this during cool weather using my extra-large slow cooker, and then lay out a variety of fresh toppings, that no two bowls look…
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