Scalloped Potatoes w/Fresh Herbs

Was a hit with friends and family....I was looking for something different to take to potluck that wasn't mashed and I had never made scalloped potatoes before.  I tweeked a recipe from Food Network's Favorite Recipes Cookbook.

2 large clove garlic, smashed
4 T butter
5lbs. yellow potatoes, peeled
1 c buttermilk
2 c chicken broth
1 c skim milk
1T fresh chopped thyme
1T fresh chopped rosemary
5t kosher salt
Freshly ground blk pepper
pinch freshly grated nutmeg
1 c shredded sharp cheddar
1/2 c parmesan cheese
1 lb of bacon fried and crumbled

Preheat oven to 350.  Rub one garlic clove all over your 9x13 pan. Mince what is left of garlic.  Smear some of the butter all over the inside of the dish.
Using a mandoline, slice potatoes about 1/8in thick.  Put them in stock pot with minced garlic, remaining butter, liquid, and seasonings.  Bring to a boil over med-high heat and cook, stirring, until the mixture has thickened slightly. 1-2 min.  Transfer the mixture to the prepared baking dish and shake pan to distribute potatoes evenly.  Bake, uncovered, occasionally spooning some of the liquid over the top, until potatoes are fork-tender, about 50 min.  Sprinkle cheeses and bacon over the top and bake until brown and bubbly about 15 min more.  Remove from oven and let cool 10 min before serving.

Roasted Vegetable and Chicken Enchiladas

This was a pinterest find:) that I was wanting to make for awhile. I made it my own by switching things up a bit and adding some chicken. I absolutely loved this! The kids did eat it and said it was ok...but they aren't huge fans for pieces of peppers. I should have cut them up smaller. Scott said he'd rather eat veggies like this than plain:)

The seasonings really make the dish.....great flavor thru out! I encourage you to give it a try....and if you have picky eaters, maybe chop up the veggies a little more and do what I did....bribe them with ice cream afterwards....it gets them every time:)

1 poblano chile, cut into strips
2 red bell peppers, cut into strips
1/2 head of cauliflower, cut into 1/2 inch chuncks
1 small sweet potato, peeled and cut into 1/2 inch cubes
1 medium onion, halved and sliced thin
1 c. corn kernels, fresh or frozen
3 T TS Roasted Garlic Oil or Olive Oil
2 t cumin
2 t Garlic Garlic
2 t Fiesta Party Dip seasoning
1 t TS Seasoned Salt
3 chicken breasts or equilivent to (approx. 3 c. cooked)
1/2 c chopped fresh cilantro
2 c salsa (I'd suggest TS Corn Black Bean Salsa)
2 oz of baby spinach leaves
8-10 corn tortillas, ripped in bite sized pieces ( I used small white corn tortillas)
2 c shredded Sharp Cheddar
Sour Cream and sliced green onions for garnish

Preheat oven to 425. Drizzle a little oil in a rimmed baking sheet. Place poblano, red bell pepper, cauliflower, sweet potato, onion, and corn on sheet. Drizzle with a little more oil and sprinkle with cumin-Seasoned salt. Toss together with hands and spread out evenly. roast for 30-40 min or until lightly browned and tender, Stiring every 10 min for even roasting. Remove from oven and reduce temp to 350. While veggies are roasting, saute chicken breasts in skillet seasoning with more Seasoned Salt and Fiesta Party Dip seasoning. Cut into bite sized cubes and set aside.

Grease a 9x13 pan. Stir in cilantro into the salsa in a separate bowl. Spread 1/2 c salsa into bottom of pan. Add a layer of tortilla pieces, Top with 1/3 veggies, a handful of spinach, and 1/3 of the cheese. Second layer: tortilla, salsa, veggies, spinach, and cheese. Top layer: tortillas, salsa, veggies, and cheese. Cove with foil and bake 20 min. Remove foil and bake another 10 min. or until cheese is melted.

Let rest for 5 min and serve with sour cream and green onions if desired.

*I usually don't like corn tortillas but I do IN things like this because it adds so much more flavor plus they hold up better than flour ones in a casserole type dish. Let me know if you try this and like it!