Updated: May 3, 2018
-chicken stuffed portabello
-turkey tettrazini + salad
This is a bit of a homemade down on the farm kind of week.
I also found this great little cheat when I was making side items for Easter with my family this past week....
Take 1 T of softened butter & mix well with 3T sour cream & 1/4 cup of cheese. Add salt, pepper & garlic. Scoop onto a plate with a baking scoop and refrigerate.
These little balls of awesome can go on top of baked potatoes to make a perfect tater. You can add bacon, chives...all sorts of things.
Double awesome...we had a few leftover, so I added them to some hot noodles for an instant cheesy-buttery sauce. I'm thinking about making these and freezing for an incredibly quick way to brighten a pasta or potato in the future (read: husband, literally just boil some noodles & put this on top of it!)
I totally copied the stuffed portabello from a restaurant...it's a salty savory mix of kalamata olives, artichokes, sundried tomatoes, farro, egg & chicken all mashed together and stuffed on top of a mushroom cap. I top with a bit of mozzarella & bake.
Shepherd's Pie is made with ground beef, onions & mushrooms (no lamb, sorry) with buttery mixed vegetables and topped with fluffy mashed potatoes.
Turkey Tettrazini...my favorite is this recipe: http://www.geniuskitchen.com/recipe/creamy-turkey-tetrazzini-57505
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