Petatou (take two)

Kris did the batch last week, so I had no idea how to make em. But I think I learned a thing or two from her go. 1) use a good tasty cheese (the goat cheese was too strong and the brie too subtle)
2) bake the potato/olive mixture for 20 minutes to mellow the taste a bit. 3) do the egg/cream mixture correctly to get that nice bubbly brown coating on top. Overall these were very good and easy to make a head of time.

Braciole di Pollo

These little guys are super easy and super delish! They don't dry out in the roasting pan either (tried it with chicken breast and it doesn't work nearly as well) Little lemon zest in the stuffing for a nice citrus-ey taste.