We cooked a lot this week. What you’re not seeing are the potato salad I actioned for my department’s potluck and the Tater Tot-Taco Salad dinner I sat down to with Madelyn and Emily on Thursday evening.
So pretty much the stove was my second home.
Three things were really great about this dinner:
Tuesday – West Texas Stacked Enchiladas from The Homesick Texan and Guacamole
I am still SO THANKFUL that I spent that time last month making chorizo and enchilada sauce for the freezer. It just makes everything easier. Case in-point, I had a meeting at 6:30 on Tuesday evening, so pulling this out of the freezer to thaw was just as easy as cracking open a can.
First and foremost: What is Asparagus Salad? It is steamed asparagus topped with bleu cheese, diced onions and vinaigrette. In this case, we used some mustard vinaigrette because that is what we had in the fridge and it is delicious.
For once in my life, I decided to slice up our oven fries the traditional way (seriously, it has been a long time) and tossed them in truffle oil to fancy things up just a touch.