I had such high hopes for this weekend. And none of them involved the outcome of any football game! I had planned on a couple of good things to show you, but as they say, the best laid plans… I made these Portabello and Black Bean Enchiladas with Roasted Poblano Sauce on Saturday night. And they were so delicious, but the corn tortillas disintegrated into a big, hot (yummy) mess. Pictures were less pretty than my usual. Must try that one again though and probably with flour tortillas, or maybe just as soft taco filling.
I also planned on taking cute chocolate dipped strawberry footballs to a fun little pre-game party on Sunday a la:
(from Shari’s Berries)
How cute are those??? Let’s just say that mine were really yummy, but melted white chocolate does not pipe like that… No one at the party seemed to mind that I ended up drizzling white chocolate over them to cover up the bad “seams.” Oh well. I also started cupcakes, but have yet to frost them because I ran out of time and did not make ice cream because the store did not have the key ingredient. Sigh.
So, here’s something that I know is good! It is perfect with the previously posted roasted eggplant on sandwiches. Creamy and tangy, this is a nice alternative to salad dressing or mayo. I used fat-free sour cream so it is also relatively harmless. As opposed to those strawberries…
King Arthur Flour’s Horseradish Sauce for Sandwiches
Yield: 8 servings (about 2 heaping tablespoons each)
1 cup sour cream
2 Tbsp. prepared horseradish
1 Tbsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. ground pepper, or to taste
1. Combine all the ingredients, cover, and refrigerate until needed.
Sauce will stay good in the refrigerator for up to 2 weeks.
Source: King Arthur Flour website