Chicago Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Side Dish Recipes
I am trying to think of something new to bring to my book club this weekend. Does anyone have any favorite recipes they would want to share?
Re: Side Dish Recipes
I don't cook (cause I suck at it!) but the hubs always makes this Paula Deen appetizer when we go to a party. He brushes the outside with butter, otherwise they dry out really fast. He brings sour cream & salsa. Always a hit!
Ingredients
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
I love potatoes : )
Rosemary potatoes -- dice up red-skinned potatoes into bite-size pieces (not too small, though!). Toss in a large zip lock with enough extra-virgin olive oil to coat. Toss in rosemary, salt, pepper, garlic powder and shake. Open the bag, sprinkle fresh lemon juice over the top. Throw into a 9 x 13 coated with Pam. Bake at 375-400 for 40 minutes or until browning. Delicious! Use PLENTY of rosemary...that's the key.
Mashed potatoes -- red-skinned potatoes, boil whole. When able to pierce easily with a fork, throw them in a bowl to beat with a hand mixer, or into a stand mixer bowl. Add plenty of 1% buttermilk, Smart Balance Light, loads of garlic, salt, and pepper. Whip together until nearly smooth. Delicious!