Loaded Bake Potato Soup

Good Morning. I know many have asked for the recipe for the Loaded Bake Potato Soup I made the other night which was delish. Tina from Mommy's Kitchen has a awesome blog which has many amazing recipes. I just made her Hot Corn Dip which was a huge hit at a party I went to yesterday. I will post that later. Here is the Soup recipe along with her Cheesy Bread. Here is the link to Mommy's Kitchen stop by and visit. http://www.mommyskitchen.net/. Thanks Tina for letting me share your recipe :o)


Loaded Baked Potato Soup

4 - baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 - cups milk
2 - cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 - slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 - cup shredded Cheddar cheese
1 - 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

Cheesy Pull Apart Bread

2 - 7.5 oz cans refrigerated biscuits
8 - oz shredded cheddar cheese
1/2 - tsp garlic powder
1/4 tsp oregano (optional)
1/4 - cup melted butter or margarine

Cut each biscuit into fourths. I find that this is a lot easier if you use scissors. Mix the shredded cheese, garlic powder and oregano in a large bowl. Add the biscuit pieces and toss to coat. Grease a 9 x 13 inch baking dish and pour in the biscuit mixture. Do not smooth out the lumps the lumpier the better for pulling apart the bread. Bake at 350 degrees for 12 minutes then cover with foil and bake a additional 10 minutes. When done drizzle with melted butter and serve. Optional - melted butter can be added just before placing the foil over the bread and baking the additional 10 minutes.

Homemade Clam Chowder

Sorry I haven't posted anything in a while. Things have been busy with work and keeping up with the kids. Today was a nice cool and rainy morning and I wanted to make some sort of soup. Just seemed like the perfect day. I decided on making Clam Chowder. Everyone in my house loves Clam Chowder so it was a safe call.

Here is the Simple recipe.

CLAM CHOWDER

Serves: 4-6

2 Cups Water

1 pinch of Salt

4 Cups of peeled chopped potatoes (I cube mine)

1/2 C finely chopped onion

1/4 cup butter

3 T all-purpose flour

1/8 tsp cayenne pepper

1/2 tsp celery seed

2 T dried parsley flakes (I used 1)

1 (12 oz) can evaporated milk

2 (10oz) cans baby clams (I only use 1 can as it was way too many clams for us) It's your preference.

salt and pepper to your taste

1. Cook potato in 2 cups of water with pinch of salt until tender, but DO NOT drain.
2. In a small pan, saute onion in butter until tender, add flour, cayenne, and celery seed; stir well.
3. Drain juice from clams into potatoes and reserve clams for later.
4. Add parsley and milk to potato mixture, and stir well.
5. Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
6. Stir in clams, and season to taste with salt and pepper.
7. Cook for 5-10 minutes till heated through.

Enjoy with some nice crusty french bread.

Carnitas Chili

The Fall weather is finally looking like its here. I love fall. I love soups, chili's and all the warm comfort foods that come along with it. This Chili recipe was shared with me by a friend Laura Benvenuto. She saw it at a Trader Joes demo several years ago and kindly shared it with me and it's been a favorite since.

Carnitas Chili

• 3-4 lbs of Pork Roast (precooked & shredded). Traders has a great microwaveable one in there meat dept. or make your own.
• 16 oz can of chicken broth
• 1 can white kidney beans (or whatever beans you like) I use pinto, chili and white beans because I can.
• 1 diced onion
• 1 half of package of TJ's frozen bell peppers (red, green & yellow).
• 2-3 cloves of garlic, pressed
• 1 large jar of salsa verde (the green stuff)
• 2-3 tsp cumin
• Cilantro; fresh

Bring all ingredients to a boil, reduce and simmer for 1 hour. Top with grated cheese and tortilla chips.

Basic Beef Stew

I know it's not a summer meal but I was really craving a basic beef stew yesterday even in this heatwave. It turned out really good. The best part is the kids actually loved it which is huge.

Beef Stew

• 3lbs of boneless chuck roast, cut into 2 inch pieces
• 3 T of vegetable oil
• 2 t salt
• 1 T freshly ground pepper
• 2 yellow onions, cut into 1 inch chunks
• 1/4 cup of flour
• 3 cloves of garlic, minced
• 1 cup red wine
• 3 cups beef broth
• 1/2 t dried rosemary
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 carrots, peeled, cut into 1 inch slices
• 2 stalks of celery, cut into 1 inch slices
• 3 large russet potatoes, peeled and cut in eighths

1. On medium-high heat, add the vegetable oil to a large heavy pot, with a lid.


2. When it begins to smoke slightly, add the beef and brown very well. Add the salt and pepper as the beef browns.


3. Once browned, remove the beef with slotted spoon set aside.


4. Add the onions and saute for abou 5 minutes, until softened.


5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.


6. Add the garlic and cook for 1 minute.


7. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.


8. Simemr wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary and the beef.


9. Bring back to a gentle simmer, cover and cook on very low for about a hour.


10. Add potatoes, carrots, and celery and simmer covered for another 30 minutes or until the meat and vegetables are tender.


11. Turn off heat and let sit for 15 minutes before serving.

Note: I had to let mine simmer a lot longer before my vegies got tender.