I’m sure I’m not the only one. A rotation of meals, spun the same way, with maybe a few mix ups and a dinner out or a swing through the drive through, week in, week out.
My god, I’m flipping sick of it.
I use a blog reader and I have a folder for food blogs. Probably 2 dozen or more in there that I read regularly, every single day, or whenever there’s a new post. I star and favorite and email recipes to friends. Oh, yeah, I think….I am SO making that.
And then? I don’t. I don’t have all the ingredients. I’m too tired. The kid just wants a peanut butter sandwich. Wah, wah, wah, the list goes on and on. So I fall back on my tried and true. My usual. While there is nothing wrong, really with any of those things? I AM TIRED OF THEM.
So I’ve decided to take back my kitchen and start making things on my list. I’m challenging myself to do this for 8 weeks. On Sunday, prepare a dish that I’ve never made before. A main course, a side dish, a dessert. Something new and exciting.
I want to chronicle it here. I figure if I out myself to you all, I’m less likely to let myself be talked down with excuses. And? I’m challenging you all to do this with me. Let’s explore and have an adventure together!
This bouncy ball of energy is always somewhere in the kitchen with me.
My first dish is a variation of something I made last Sunday when I had the in laws (actually, ex in laws, but they’re still family) over. I made some potatoes, cooked and then mixed with cream and pepper-jack cheese. They were good, but they needed something more.
So, in walked bacon and cheddar. And that was good, but still not quite there yet. Onions and some green pepper and a quick roast in the oven to get some color (not to mention more flavor), and BOOM, we got a winner. I could not stop eating these things, even though I was already full from dinner.
I could eat another bowl of these right now.
Sunday Supper Side Dish – Cheesy Roasted Potatoes with Bacon
1 1/4 lbs potatoes – any kind, russet, red, Yukon Gold, whatever you got
1/2 small onion, roughly chopped
1/2 green bell pepper, roughly chopped
1/4 lb pepper-jack cheese, sliced thin
1/4 lb cheddar cheese, sliced thin
**optional, but highly recommended – 2 tablespoons bacon fat and 4 slices of cooked, crumbled bacon
Step One: Take a large baking sheet and pour on 2 tablespoons of oil, or the bacon fat.
Step two: Place in oven and set temperature for 400.
Step three: While oven and pan is heating, dice up your potatoes and veggies.
Step four: Pull hot pan from oven and toss potatoes and veggies on it, carefully tossing them with the hot oil/bacon fat.
Step five: Roast in oven for approximately 20-30 minutes until potatoes are golden brown and veggies are roasted.
Step six: Turn off oven. Place your sliced cheese over the top of the potatoes and put pan back in oven for a couple minutes, until the cheese is completely melted.
Step seven: Stir potatoes until all are evenly coated.
Serve garnished with bacon crumbles.