Slovenian Recipes

I am so excited to share our Roasted Potato Medley with you! Kim and I both love sweet potatoes. Wait! Don't click away if you aren't a sweet potato fan; this post is for you, too. Honest. Even the sweet potato haters in our families like this version. Roasted Potato Medley is something you will turn to time and time again. It's a great side dish that we've served along side pork tenderloin, burgers, and grilled chicken. It works as a side dish to any meat or fish. You could even go totally vegetarian and serve Roasted Potato Medley as the main event The ingredients we used: sweet potatoes, small red potatoes, small white potatoes, bell peppers, green garlic, thyme, basil, and cilantro.[/caption] Chop potatoes and season. We used kosher salt, everyday seasoning, smoked paprika and red pepper flakes. Roast at 425 degrees for about 35 minutes or until potatoes are soft and browned on the edges.[/caption] [caption id="" align="alignnone...

My brother Don made this delicious appetizer on Easter and was kind enough to share his recipe with me. He developed this flatbread and even made his own sausage which is, seriously, the best sausage I have ever eaten. When I asked Don if Kim and I could feature his flatbread on our blog, he was more than happy to share his "recipe." I use quotes around recipe, because Don didn't give measurements, but explained each step so we could recreate his appetizer. I love cooking this way, using instructions rather than a strict recipe. He also shared a couple of specific techniques that take this flatbread from delicious to out of this world. Don is a great cook and an even better brother. I am going to provide detailed directions (and beautiful pictures, thanks to Kim) so you can make what you see pictured above. Don't let those specific directions become restrictive. You can easily use the same techniques with any ingredients you choose. It is such a versatile recipe t...

We discovered this recipe for flour tortillas after a long search. We just weren't happy with the tortillas from the store. Flour Tortillas Mix 2 cups all-purpose flour , 1 ½ teaspoons baking powder and 1 teaspoon kosher salt in a large bowl. Add 2 teaspoons olive oil and combine. Slowly add ¾ cup warm 2% milk . Stir until a loose, sticky ball is formed. Knead the dough right in the bowl and sprinkle flour over the dough if it is too sticky. Knead the dough for a couple of minutes or until it is nearly smooth and not sticky. Cover dough with plastic wrap and allow to rest for at least 20 minutes. After resting, break dough into 6-8 pieces, depending on how big you want each tortilla. Roll each piece into a ball and cover with plastic wrap. Allow to rest for another 20 minutes. We allowed ours to rest for several hours and rolled them out right before cooking. Alternatively, you could roll out and keep covered until ready to cook. Heat ...