Chicken enchiladas, no recipe, just thrown together!

These were divine cookies. Fairly healthy too: whole wheat flour, wheat bran, hardly any butter, low sugar, and homemade peach jam filling. Well, the would be healthy if I could eat less than 6 a day. They tasted similar to a Nutrigrain bar, but better.

Shepard’s Pie. Pork filling with a sweet tomato sauce, peas, and carrots. The topping is mashed potatoes as well as the leftover vegetables from our Irish dinner: carrots, parsnips, and turnips. So the topping was slightly sweet and surprisingly cheesy, but there wasn’t any cheese in it!

Balsamic chicken with rosemary, garlic roasted fingerling potatoes, and steamed broccoli. Ben went nuts for Colorado potatoes, so we’ve been eating a lot of them.

Strawberry rhubarb pie – Spring is here!

Tamale Pie. Eh, too much polenta, not enough filling. But really this was just using up odds and ends, so not bad considering.

Roasted a chicken this week (sorry, no picture) and then made stock! I love homemade stock. I tripled strained this one. Should contribute a nice clear broth to soup for next week.

Decadent Peanut Butter Cups really lived up to their name. My grocery store started carrying Guittard chocolate chips. Heavenly.

Added butter changed the texture dramatically. It surprised me.

The cup.

Classic potato salad. This is maybe just the third potato salad I’ve ever made. I liked the peas, Ben and Brian thought it was weird.