Potatoes. Stuffing for Potatoes?
There are so many ingredients that are swimming inside my head right now. Can you imagine? Probably a really good title to a cook book.
“Stuff Your Way: 365 Days of Potato Stuffing Ingredients.” I’d buy it, that is, if it was a true title to a cookbook. That is cute. I’ll probably need to rummage through Amazon and see if there is such a thing.
Well, I’m certainly getting off subject. I started posting today to let you in on a recipe I entered in another recipe contest. Another recipe for the Real Women of Philadelphia Cookbook Contest. I probably could print a book of my own of all of the recipes I have entered in Phase 1 and Phase 2 since April.
The latest is an easy recipe. I’ve created something like it before and simply changed some of the ingredients in order to a) incorporate the Philadelphia cream cheese and b) to incorporate my love for Olive and Roasted Red Pepper Tapenade.
If you’ve not tried tapenade or the red pepper tapenade. You MUST. Actually, you may have tried it before when it topped a bruschetta.
I’m posting the entire recipe of my creative entry: L’italiano Riempì Patate Arrostite (Italian Stuffed Roasted Potatoes) on the Contests Entered page here. So, that I can spread the love. The love of cream cheese and the love of tapenade. Yum!!