Why does it smell like onions in here?

Sunday is the biggest cooking day in our house. We are so busy during the week that I try to prep and cook a few meals on Sunday so that during the week I'm not spending most of my evening cooking. There was even more work going on in the kitchen because my parents were coming over for dinner and my husband's birthday is tomorrow so I needed to get his birthday meal done too. Dinner with the folks was Vidalia Onion Pie. I had made this a few weeks ago and it was a huge hit with my hubby. I had a few Vidalias left from the 2 bags I bought when they first came into season. I had also promised my folks I'd make it for them. It was a hit with them also. I knew they loved it when they polished it off, and my father went back for seconds.
Vidalia Onion Pie
this makes two pies, I only used half for one pie.
6 Vidalia onions, thinly sliced
4 eggs, beaten (I used egg beaters)
1 cup sour cream ( I used light sour cream)
salt and pepper to taste
1/2 cup unsalted butter
1/4 cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
1/2 cup grated Parmesan cheese for topping
Preheat oven to 375 degrees F
In medium skillet, cook onion in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower the temperature to 350 degrees F and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.
And this is the result..........

Then it was on to hubby's birthday meal. He loves chicken enchiladas, so that is what he requested. Great......more onions. My eyes well up and water like the dickens whenever I have to cut onions. I have even considered buying those onion cutting goggles....but I have discovered a solution. Let the husband cut them!!! He'd already cut the onions for the pie. So he was off to grate onions for his enchiladas! I know that these will be wonderful, because they are his favorite.

Chicken Enchiladas

12 to 16 flour or corn tortillas

1 rotisserie chicken (found at any grocery store deli...mine came from Sam's), cut into small pieces

2 cans cream of chicken soup

8oz can green chilies diced

1 pint sour cream (used fat free)

2 cups Monterey Jack cheese grated

1 small onion, grated

8 green onion tops chopped

Combine soup, onion, green onion tops, sour cream, and chilies. Add most of the cheese, saving some for the top. Set aside 1 cup of the mix without the chicken. Add the cut up chicken to the remaining mix

In a 9x13 inch greased shallow baking dish, fill each tortilla with some of the chicken mix and roll up, folding ends if you desire. Pour remaining sauce over the top of the filled tortillas and sprinkle with remaining cheese

Bake at 350 degrees F for 45 minutes

Can't wait for tomorrow night!!!

First post

So I had a break down in the kitchen tonight. I was trying a new recipe that I had read quite a bit about on some other cooking blogs. It's called Crashed Hot Potatoes. Here is the recipe:

Crashed Hot Potatoes
16 small, round potatoes
salt
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
freshly ground black pepper
1 tablespoon thyme or rosemary sprigs – you can use any combo of herbs that you please

Heat oven to 230 or 250ºC/445 or 480ºF - yes, hot. Don't peel the potatoes. Just dump them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.Brush the tops with olive oil, and scatter with sea salt, pepper and thyme.Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.Serves 4

Looks simple right? Well, I'm sure it is if you have a potato masher. Well, I don't. So my brilliant self used the bottom of a sauce pan. Not a good idea. The first potato I attempted to mash turned out good. The rest of them went flying in all directions. The dogs did not enjoy the cooking adventure at all! Vinny got whacked in the head by the largest potato as it flew off the counter at sound barrier breaking speed. Then poor little Connor got scared off as a fairly large piece of potato whizzed past his head. I think the final straw for the dogs came when I let forth at the top of my lungs a barrage of curse words that sent them running under the desk in the hubby's office. They then glued themselves to my husband and wouldn't come near me.
The final verdict on the potatoes; not as pretty as some of the pictures I have seen, but overall great! Although they should have been a little crispier on top they were very tasty!
This is my first post, and I'm hoping to learn how to post pictures and get started in this blog thing. It will be a mix of cooking, decorating, and just my life in general. Hope you enjoy!