Creamy Baked Potato Soup

Creamy Baked Potato Soup

2 med potatoes, baked
¼ c. butter
1/2- 1 c. onion, diced
1 cloves garlic, minced
salt and pepper to taste
2 c. chicken stock
4-5 slices bacon cooked and roughly cut
1 c. milk
1/3 c. flour
½ c. sour cream
1 c. grated cheddar cheese
2 T. green onions, sliced

In medium sized pot sauté onion, and garlic in butter until translucent. Dice potatoes into cubes. In a bowl whisk together milk and flour, add to the onion and butter mixture and thicken. Slowly, add the chicken stock and thicken. Stir in cheese and sour cream, top with green onions. (I like to out the soup in a bowl and add the toppings to garnish and serve.)

Garden's Bounty----Simple Brushcetta

It has been a long time since I posted anything in part because I have been out of the country and because I am now an empty nester and alone part of the time and so cooking hasn't been on my favorite list lately.  Coming home to a garden full of produce has peaked that interest once again.  This is a simple version of Brushcetta but a delightful and simple meal.

 A local store carries these "Bollilo Rolls" I buy them instead of a larger loaf of bread.  Then slice them thinly.

 I love fresh tomatoes, there is simply nothing better than biting into a tomato fresh of the vines.

 Lightly brush olive oil on the bread slices and broil until golden brown.

 With fresh Mozzarella cheese, fresh basil leaves (from the garden) and sliced tomato layer on the bread.

Salt and pepper to taste, enjoy.

Cornish Game Hens

2 1 lb. cornish game hens
salt
pepper

2 T. slivered almonds
2 T. finely chopped onion
1/3 c. long grain rice

3 T. butter

1 c. water

1 chicken bouillon cube

1 t. lemon juice

1/2 t. salt

1 3 oz. can chopped mushrooms

Clean game hens and season inside and out with salt and pepper.  In a small saucepan cook almonds, onions, and rice in the butter browning slightly, 5-10 minutes, stirring frequently.

Add water, bouillon, lemon juice and salt.  Bring to boil stirring until bouillon is disolved.  Reduce heat, cover about 20-25 minutes until liquid is absorbed and rice is fluffy.  Stir in the drained mushrooms.

Lightly stuff the birds with the mixture.  Place breast up in shallow baking pan. Brush with melted butter. Cover and roast in 450 oven for 30 minutes.  Uncover and roast 1 hour or until drumsticks twist in the socket easily. Brush the game hens with melted butter in the last 15 minutes of cooking time.

(I like to make extra stuffing and put it under the birds because it is so good!)

Enchiladas Con Pollo (revisited)

  Echiladas Con Pollos


 2 whole chicken breasts
water
½ small onion, chopped
1 bay leaf
8 peppercorns
salt ½ medium onion, chopped
3 T. Parmesan cheese
1 c. Monterey Jack Cheese

Cream Sauce
1 4 oz. can diced green chile's
1 13 oz. can tomatillos, drained or 1¾ can tomatoes, drained
1/4 c. cilantro
3/4 c. whipping cream
1 egg
salt
canola oil, for frying tortillas
8 corn tortillas
grated Cheddar or Monterey jack cheese
guacamole 3-4 radishes, sliced
2 c. shredded lettuce
12 ripe olives
Place chicken breasts in a large pot or Dutch oven. Add water to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain. Shred chicken, mix with Parmesan cheese and 1 c. Monterey Jack cheese. Add salt if needed. Set aside. In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipping cream, and egg. Preheat oven to 350. Heat oil in a skillet. With tongs place tortilla in oil 1 at a time, hold 3-5 seconds. Drain over skillet or on paper towels. Place 1/8 of the chicken mixture on each tortilla. Roll tightly and place seam side down in a 10x13 pan. Cover with cream mixture and sprinkle evenly with the Cheddar or Monterey Jack cheese. Bake 20 mins., or until heated through and bubbly. Serve with sour cream, guacamole, garnish with radishes and lettuce

Rhubarb-Pioneer Recipes

 In a recent trip to Southern Utah we stopped in a couple of small towns that my Great Grandfather had helped settle in 1851 and 1855.  For a number of years I had wanted to stop and see what there was to learn about him and his life.  Because he was in each place for a short time and then "called" to go to other places to help with settlements the information was less than I had hoped for. It also was not yet the tourist season so some of the museums were not open yet, I will have to go back.  I did learn some details which only added to my admiration of him.  In one of the town visitor information center they had this little cookbook that combined pioneer and modern day recipes and I couldn't resist yet another cookbook.  On the drive home I read a number of the recipes to

"the gourmet guy" as he drove.  We got quite a kick out of the book, it isn't put together like most books, you have to read very carefully through the recipe because the list of ingredients isn't always accurate or doesn't include key things that you will find in the instructions.

I have also been looking for recipes for Rhubarb, my dad always had a plant, as well as many of my other relatives.  I just used to eat it dipped in sugar and don't remember my mom ever doing anything with it otherwise.  We have also had the plant in our various gardens and "the gourmet guy" makes a mean Rhubarb Pie, my mouth waters at the thought of it! This recipe was found in our new little treasure and so we tried it over the weekend.  It is a keeper. 

Rhubarb Crunch

Crunch:

1 c. flour

3/4 c. oatmeal

1/2 c. melted butter (for the age of the recipe it also called for oleo as a substitute)

1 t. cinnamon

Mix until crumble, add half to  9x9 pan and press evenly.

4 c. rhubarb, cut and placed on top of the crust

Filling:

1 c. white sugar

1 c. brown sugar

2 T. cornstarch

1c. water

1 t. vanilla

Add the sugars, vanilla and water and stir together until the sugars are dissolved, add the cornstarch and stir until smooth.  Bring to a boil and stir until it thickens.  Pour over the rhubarb and cover with the remaining crumble mixture.  Bake in a 350 oven for 1 hour.  Serve warm (we added the ice cream, whipped cream could be used as well.)

Parmesan Chicken (new recipe)

I have actually seen this advertised on television and thought it sounded weird! While on Pinterest I saw this recipe over and over as being so amazing so I thought I would give it a shot.


4 chicken breast, boned and skinless
1/2 c. mayonnaise
1/4 c. Parmesan cheese, shredded
4 tsp. seasoned Italian breadcrumbs

Mix mayonnaise and Parmesan cheese together, spread on top of the chicken and sprinkle the breadcrumbs across the top. Bake at 425 for 20 mins.

Much to my surprise it was very good, the mayonnaise and Parm gave it a really good flavor and the chicken was moist. The only thing I will do differently is pound the chicken a little to give a more even baking time. This is a really simple recipe to add to my collection. I believe this is a Best Foods/Hellman's recipe.

Mock Cheesecake

In college my ward community, in the dorm my freshman year, put together a small cookbook. One of the recipes that I learned to love was a mock cheesecake. I have made it a lot over the years and as I pulled it out the other day I discovered that the print is fading so I wanted to get it on here before I loose it.

Because not all of us like the same toppings we just added our favorite to make it our own favorites.

Caramel and Chocolate

Mock Cheesecake

Filling:

1 12 oz. pkg. Cool Whip

1 8 oz. cream cheese

1/2 c. powdered sugar

Mix cream cheese with the Cool Whip and the powdered sugar, until well blended. Poor into a Graham cracker crust.

Graham Cracker Crust:

1 c. graham crackers, crushed

1/3 c. melted butter

1/3 c. sugar

Combine ingredients and form into a 9 inch pie pan. Pour the filling into the crust and chill. Top with your favorite topping.
The most common cherry pie filling.

Deviled Eggs

Even though our kids are all grown up and out of the house and we don't dye Easter Eggs anymore I still crave them. So before going to one of my daughter's for dinner I decided to make them for a treat.

Deviled Eggs

6 hard boiled eggs, shelled and cut in half lengthwise

3 Tbsp. mayonnaise

1/2 tsp. salt

1/2 tsp. dry mustard

1/4. tsp pepper

Cut eggs in half lengthwise, remove the yolk and mix with the ingredients. Place the mixture in the center of the egg and chill.

Buttermilk Dressing (mix)Shrimp Salad- Mo's Style (a good repeat)

I have talked about Mo's before when I posted my Clam Chowder recipe. It is a place in Newport Oregon that "Gourmet Guy" and I have loved for years and years. In fact it is past time to go there again. Newport is a place we like to go to get away from everyday... there are Mo's in other parts of Oregon but this one, the orginal, is our favorite. Of course the Clam Chowder is the best ever but they have other menu items that we love as well. Because it is on the coast the seafood is fresh and tasty. They make a Shrimp Salad that is very enjoyable with a bowl of chowder and garlic toast. The key is the ranch dressing that they make is simply the best. We were told that they were going to market it but we haven't seen it yet. Here is our version! So simple yet so good.

Green cabbage, cut into small pieces

Fresh salad shrimp, cooked and clean

Ranch Dressing, (Mo's would be the best of course but here is a mix recipe that we like with it.)

Ranch Dressing

1/2 c. buttermilk powder
1/4 t. garlic powder
1 t. onion powder
1 t. dried minced onion
1 t. MSG
1 t. salt
1 T. dried parsley
1/4 t. ground pepper
2 c. mayonnaise
1 c. water

This is a great mix, I have often made it and given as gifts. I have given each of my married daughters a combination of my mixes as a gift to start them off when they are setting up as Newlyweds. One of my friends asked for my Dill Dip mix every year for Christmas.

Quatro Frijoles con Pollo Cantaro--slow cooker

Again I found this recipe and can't give credit for it but I recently tried it and like it. I would add jalapeno peppers to the recipe to give it a little kick. I would also use pork rather than chicken.

1 c. pitted black olives
1 lb. boneless, skinless chicken breast, cubed
1 16 oz. garbanzo beans, rinsed and drained
1 16 oz. can Great Northern or navy beans, rinsed and drained
1 15 oz. can cannellini beans, rinsed and drained
1 16 oz. can red kidney beans, rinsed and drained
2 c. chicken stock, plus extra as needed
1 Tbsp. olive or canola oil
1 c. onion, minced
2 tsp. garlic, minced
1 1/2 tsp. ground cumin
hot sauce to taste
2 c. crushed corn chips
6 oz. Monterey Jack cheese, grated
(small jalapeno seeded and minced finely, optional)

Combine olives, chicken, beans, chilies, and chicken stock in slow cooker. Mix well and set aside. Heat oil in large skillet, over medium heat. Cook onion, garlic, and cumin until onion is soft. Add to the chicken mixture. Cover, cook on low 4-5 hours. check liquid about halfway through, adding more hot broth as needed. Taste and add hot sauce, salt and pepper. Serve in warm bowls and garnish with corn chips and cheese.

A Bounty of Blessings

Over the years I have made large meals for a growing family. Often I would double up on meals and freeze them for use at a later time or to give to someone who might need an extra meal...

As my family began to grow out of the home I have had difficulty in making smaller meals out of habit with my recipes. I started to make mini meals for daughters living in apartments or for my mother-in-law to make sure she was eating well.

This is one of the mini chicken pot pies.
I am officially an "empty nester," oh I hate the thoughts!!!! My gourmet guy is gone a lot so I am often debating what to do for dinner. It just isn't as fun to cook for myself. However, part of my new years resolution was to do a better job eating nutritionally especially when I am alone. I planned out a menu and I checked in the freezer and found a freezer meal. I found myself enjoying the blessing of my own freezer meal. A bounty of blessings that includes one for myself.

Valentine cleaverness from my daughter

My daughter continues to do such fun things for her family. This was for her husband as a breakfast in bed. I couldn't resist posting this to show how fun it is.

Asian Beef with Broccoli (slow cooker)

This is a recipe that I found while I was teaching classes at the Macey's Little Theatre, I have had it on file for a long time and decided to try it. I can't give credit to the magazine I got it from but it is a really easy and tastes really good. (We will add mushrooms in the last 15 mins, as well in the future.)


1 1/2 pounds chuck steak, about 1 1/2 inches thick, sliced into thin strips
1 10.5 oz. condensed beef consomme, undiluted
1/2 c. oyster sauce
2 Tbs. cornstarch
1 bag (16 oz) frresh or frozen broccoli florets
6-8 fresh mushrooms, sliced
Hot cooked rice
Sesame seeds

Place beef in cloe cooker. Pour consomme and oyster sauce over beef. Cover, cook on high for 3 hours. Combine cornstarch and 2 Tbsp. cooking liquid in small bowl. Add to slow cooker, stir well to combine. Cover, cook on high for 15 mins. longer or until thickened. Poke holes in broccoli bag with fork.

Oreo Ice Cream Dessert ----Truly decadent

24 Oreo's-crushed

1 stick butter, melted

1/2 gallon vanilla ice cream

1 bar German sweet chocolate

1 stick butter

2/3 c. sugar

2/3 c. evaporated milk

1 tsp. vanilla

8 0z. cool whip

Put crushed (remove Oreo's (remove the filling from the center) in the bottom of a 9x13 pan. Drizzle 1 stick of melted butter over Oreo's. Refrigerate. Spread vanilla ice cream over the crust. Melt German chocolate, 1 stick of butter, evaporated milk, and sugar. Boil 4 minutes to thicken, stirring constantly so it doesn't scorch. Cool to room temperature. Put on top of ice cream. Put on Cool Whip. Freeze until served.

(My daughter made this for her husbands birthday. She used an Oreo pie crust in place of the
Oreo cookies. This is very rich!)

I have been taking a break from blogging, mostly just in my comfort zone doing the same old things, recipes, but I want to get started again.

But this isn't something I have done, it was Natalie, my daughter, who came up with these cute creations for our holiday meals. She is so creative.

She made these with ice cream cones, dipped in chocolate and then she filled them with "runts," raisins, and nuts for a darling cornucopia. She also took the time to write each family members name on them and then transport them to our home.

The same cones were used to make these edible trees. Dipped in mint sprinkled with colorful gimmes and M&M ornaments. So cute.