Yippie!!! Tomorrow I am going to Vegas for a fun weekend with my mom, sister, grandma, aunt and cousin!!! I haven't seen them since Christmas, CRAZY! We are staying at the new hip hotel, the Cosmopolitan!
Jeffrey is working so he won't be going. This time I will be a good wife and leave him with some food. I am making lemon chicken for him to eat for a few days. I also picked up some pre-made Chicken Kabobs from the freezer section at Trader Joe's. When I was telling him how to cook them he was even confused by me saying "set the oven on 400 then put them on a pan and cook them for 18 minutes." I had to get out the exact pan to use and foil and show him how to spray it with PAM first. I think I will be leaving him with several pages of instructions....
I made Hasselback Potatoes a few weeks back and decided they needed some cheese. These are MUCH tastier.....yes and healthier..NO haha I wish..!
Scalloped Hasselback Potatoes
2 golden potatoes
2 Tbsp butter
Block of Parmesan Cheese
2 tsp olive oil
1/4 cup heavy cream
1/4 cup cheese blend
Click here to see my post about how to slice a hasselback potato. Now cut your potatoes and we can move on to the next step.
Cut butter into thin slices.
Slice thin pieces of parmesan cheese. Maybe about 4-5 slices.
Stuff the parmesan and butter in between slices of the potato.
If you have any remaining butter, put it on top. Sprinkle with salt and drizzle with olive oil.
Bake in the oven on 400 for 45 mins.
Remove from oven and drizzle cream over both potatoes. Sprinkle with cheese.
Put back in the oven for about 10-12 minutes.