Trixie Belle Cooks Roasted Green Bean and Potato Salad with Soppressata and Mozzarella. Mmm... Soppressata, mozzarella and potatoes. You have all your food groups together in one bowl.
Melissa Z send me an e-mail for her potato recipe without any links... bad girl. I'm pretty sure I know which Melissa it is but I could be wrong. So for now I'm going to call her... Call Girl Z.
*update... Melissa Z is A Gold Diggin' Ho!
3 sweet potatoes
4 white or red or both potatoes
1 large onion chopped
2 large cloves of garlic
salt and pepper to taste
Peel sweet potatoes, if using white potatoes peel, if using red leave the skin on. Cut up into chunks. I cut the sweet potatoes larger cause they cook faster.
Place in 9x13 pan and drizzle olive oil across the top. Mix, I use my hands, and make sure all of the spuds have olive oil on them. You might need to add more.
Bake at 400 degrees for an hour. I always check at 45 minutes. Sometimes it takes longer.
These are so good. You can also cook them in a large fry pan on the stove top.
PS I have a gas oven so sometimes my cooking times are off.
I'm pretty sure I have included everyone. If I haven't, be kind. I will fix any mistakes I have made. I forgot how hard and exhausting it is to watch a 18 month old kid. I'm sure my mind purposely forgot because after having 3 in a row because if I didn't forget I would have killed myself a long time ago. Anybody who is taking care of a wee little one... wow... all I can say is wow.
I wanted to say thank you for doing this with Cathy and I. Eventually I hope to get to all of your blogs and actually comment on them. This whole month has been a little screwy and hopefully things will go back to normal or what I consider normal.
All righty then... the torch is now passed to my favorite wheezy one and her little chihuahuas.