This was on the calendar to be made the last week of February, but I pinned it for J and he was in Canada, so, I postponed. It was good, but I really need a shallower dish next time. The ratio of cheese/chips/messy stuff was off. Anyway, health food it isn't, but everyone ate it, so hooray! I think for once I actually followed the real recipe without going crazy off-book. Oh, I didn't put in the scallions, because I had a cranky teething toddler attatched to me. And I left out the carrots, because carrots don't belong on nachos. And I made my own taco seasoning, because I thought we already had some at home, but turns out it was chili seasoning. I also didn't really use the name brands listed, but it's a recipe from Betty Crocker, so you know, grain of salt.
This was a mid-week whim. I didn't really want to cook, but we had some broccoli in the freezer, and I always have cheese. I substituted skim milk, because that's what I had, and whipping cream because, again, that's what was in the fridge. It was pretty decent. Though I will note that the recipe calls for simmering for 20-30 minutes. I recommend you do that. Don't leave it on medium high because you have to break up a temper tantrum and forget that the soup isn't actually simmering. I didn't scorch anything, but it was sort of browned broccoli soup at that point. Oh well, tasted good. Made enough for left overs. Win/win!
I'm so bad at following directions, and this was STILL delicious. And my husband, who is notoriously anti-pot pie (which is why I wanted to try the nacho pot pie, to convert him) liked it. Asked me to make it again. HAHA! He thinks regular pot pies have too much crust, because I insist on full-crust pies. Crust on top AND bottom. Like a pie. Not like the Dutch thing that is crustless, and sort of just chicken and dumplings. He would probably love that. He's not anti-crust, just has very firm rules abour crust-to-stuff ratios. He doesn't like calzones for the same reason. I don't even know. I'm firmly a carbnivore, so more crust for me! Back to the recipe, which calls for "seamless crescent roll dough" which is a thing I don't even know how to find, and I didn't read the recipe closely enough to see the seamless part, so I just bought the regular kind. Which worked out ok, but I had to use two cans of it, and it wasn't so much "braided" as... well, kind of flopped together to look vaguely decorative. And I used the remainder of the chive & onion cream cheese from the other pasta bake thingy, which was delicious, and the substitution totally rocked. So, you know, use onion cream cheese. It's better. Baking it all on parchment paper was also the best thing ever, because easy clean up is everybody's favorite thing!Not pictured, Apple Cider beef stew. Defintely a win. I'm not really a stew fan, but this was good. It tasted just like my mom's stew, only with a little sweet kick from the apples.
Brown sugar garlic chicken. This was quite tasty, but I would like there to me more sauce on the chickeny parts, so I'll double the recipe next time. But I actually followed the recipe, guys!
Exactly as advertised. It was pretty easy to assemble. Everyone ate it. I'm happy. More recipe following. It's like I'm learning.
Actually, I am learning. I've learned to make cream sauce/cheese sauce from scratch that doesn't suck, so go me!
Actually, I am learning. I've learned to make cream sauce/cheese sauce from scratch that doesn't suck, so go me!
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