Sliced Baked Potatoes

So this looks really cool but let me tell you it is kind of a pain in the @$$!!
Here is the before shot:

And now for the after:

The original recipe came from seasaltwithfood so it was first of all a pain in the patootie to cut the potatoes thin enough and down enough to make them crispy and not cut all the way through. As you can see I was unsuccessful on a couple many occasions.  Also I did not put the butter on top but you can see I put it in the slits. 

Ingredients
6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Overall these potatoes were tasty but not worth the extra work for me. If I want a baked potato I will scrub it, oil and salt it, and bake it, very simple.  If I want crispy potatoes I will cut them, toss them in oil and seasoning, and bake them, again simple.

Mexican Chicken Lime Soup

Original recipe can be found here

So I made this soup on a chilly day which was a perfect soup day.
I however cannot read properly so I bought two cans of chipotle chilies (NOTE IT SAYS TWO CHILES NOT TWO CANS!!)

Ingredients

• 2  tablespoons extra-virgin olive oil

• 1  onion, finely chopped

• 6 cloves garlic, thinly sliced

• 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces

• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

• 6 cups chicken broth

• 1/2 cup chopped fresh cilantro

• Juice of 2 limes

• Salt and pepper

• 1 hass avocado, thinly sliced lengthwise into 12 pieces

• Crushed tortilla chips

Directions

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

It was delicious even though I put in about 4xs the chipotles and I had to leave out the garlic for my MIL. It will definitely be making repeat appearances in the future.