Potato soup ....

My momma always made the best potato soup

she always told us the secret was lots of butter, constantly

stirring with a wooden spoon as you added the milk

and she always emphasized the "constant stirring"

So I never attempted to make it...haha

Joanne Gaines has a potato soup recipe in her

new cookbook, Magnolia Table so I decided to try it

and dare I say it.....(momma don't listen) but it could

possibly be better than momma's.

and there was no constant stirring and no 

mega amounts of butter

chopped garlic, onions, celery and carrots

mmm, bacon

diced potatoes...

topped with cheddar cheese, crumbled bacon and fresh thyme

Delicious!

I will be making this a lot this winter

later....

Cinnamon Apple Crisp ...

Almost fall and we'll soon be getting bunch

and bunches of really great apples.

here's a cute recipe

It is from Lisa @ 100 days of Real Food

google her, she has awesome recipes and great lunch ideas

You can prepare this in 1/2 pint mason jars or you

can just put in a pie plate. I wanted to make these in the jars

it's cute right?

here's what you do....

For the filling

- 2 large apples. I used 1 gala and 1 granny smith

-1/4 teaspoon cinnamon

- 1 tablespoon butter, melted

- 1 tablespoon honey

Crumble Topping

- 3/4 cup rolled oats

- 1/2 cup whole wheat flour

- 1/2 cup walnuts, chopped (optional)

- 3 tablespoon butter, melted

- 2 tablespoon honey

- 1/4 teaspoon salt

preheat oven to 375 degrees

quarter your apples, then slice again and then cut the slices in half

(long ways and crossways)

Toss the apples in a bowl with the cinnamon, butter and honey

here's a good tip from Lisa, measure your butter first then

when you measure your honey, it will slide right out of your measuring spoon

Evenly divide the mixture into the 8 - 1/2 pint jars. Place the jars

on a large baking sheet.

In the same mixing bowl that you mixed the apples, combine all

of your crumble topping ingredients.

Evenly divide the mixture over top 

of the apples.

Cover the jar with one large piece of foil and bake for 25 minutes

Remove the foil, turn oven to broil and cook or 2 to 3 minutes

until the topping turns a light golden brown

Service with vanilla ice cream

This evening Johnny and I each had one right out of the fridge 

and it was delicious.......good hot or cold.

the only thing I will do different next time is I will increase

the amount of apples and really pack them in the jar tight

they cook down a lot

later.....

Classic Crab cakes ....

I made these crab cakes last Sunday and they

are delicious

I always look for recipes that have the least amount of filler

because I like actually tasting the crab meat, not all

of the other stuff

these were perfect

here's the recipe with my notes

1 1/2 lb cooked crabmeat

6 tablespoons mayo (I think 5 would have been enough)

1 tablespoon Dijon mustard (I used regular because we eat 

no sugar)

1 cup panko bread crumbs (I used more)

1/2 cup finely chopped Italian parsley (fresh is best)

2 green onions, finely chopped

2 cloves garlic, minced

2 eggs, slightly beaten

1 to 2 tablespoons canola oil (I used olive oil)

1/4 cup butter

Place crabmeat in a large bowl. Add mayo, mustard, 1/4 cup of the panko bread crumbs, parsley, onions, garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Fold to combine.....add eggs, fold to combine

Form your cakes...because you don't have a bunch of fillers, you

have to really handle these gently or they fall apart

lay on a tray with wax paper. Cover with plastic and put in

fridge for at least 30 minutes. This will help to firm them up

Have a plate with the rest of the panko bread crumbs. This is where I had to add a little more than what the recipe called for

In a large skillet heat oil over medium-high heat. Coat each side of

the crab cakes and add to skillet. Press lightly with a spatula

cook 1 to 2 minutes per side or until golden brown.

Transfer to a tray and top each crab cake with a slice of butter.

seriously, these are the best!

a couple of days later I was in a local restaurant and I ordered 

crab cakes.....full of filler!!! No where near as good as these!

I remembered to take a picture halfway through eating

later.....

Another chicken recipe ....

here's a chicken salad recipe that is the best

how do I know it's the best......well, my hubby Johnny tells me it is!!

Cook a couple of chicken breast in the oven 

with your favorite seasoning

I used a lemon, thyme and rosemary seasoning

remove, set aside to cool

in a small bowl whisk together....

1/2 cup mayo (I use Tessamae mayo to keep it clean)

2 tablespoon fresh parsley

2 tablespoon fresh lemon juice

1 tablespoon tarragon

cut up the chicken

add to bowl......1/2 small red onion, slice thin

2 ribs of celery, thinly sliced

1 tart apple, diced (I used granny smith)

mix together, pour the mayo mixture over
add some salt and fresh ground pepper

and mix thoroughly 

cover and chill one hour

serve over a bed of mixed greens

yummy!!

later......

Chicken recipe ....

Made this the other night

really, really good and easy!!

Baked Chicken with Spinach & Artichokes

1 tablespoon butter

2 tablespoons extra virgin olive oil

4 to 6 chicken pieces (I used chicken breast)

salt and ground pepper, to taste

1 14oz can artichoke , quartered, rinsed and drained

1 yellow onion, thinly sliced

1 red onion, thinly sliced

1 large carrot, sliced into rounds

2 garlic cloves, finely chopped

1 bag (6 to 8 oz) baby spinach

1/2 cup vegetable broth ( I used chicken broth )

*Preheat oven to 425

*heat butter and olive oil in a large nonstick skillet that is safe 

for stovetop and oven

*Season chicken with salt and pepper

*Add to skillet and brown on both sides, about 5 minutes each side

*Remove from skillet and set aside, leaving oil in skillet

*Add artichokes, onions, carrots and garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally

*Add spinach, continue to stir and cook for one minute

*Remove from heat, add broth and chicken

*Place in oven and bake for 18 minutes or until 

chicken is thoroughly cooked

*Remove from oven, let stand 5 minutes.

*Plate and ladle liquid and veggies over chicken pieces.

ENJOY!!

later.....

Soup .....

I love eating soup in the winter time

and here's one that is easy, easy easy......and so good!!

here it is simmering on the stovetop

recipe below

We did not eat it with tortilla chips nor avocados

we did sprinkle fresh chopped cilantro on top....yum

later.....

Pot Pourri ......

Want to make your house smell good....

try this

lemons, oranges, cloves, bay leaves, and cinnamon

add water, bring to a small boil and then leave on simmer

later......

Soup recipe .....

I love eating soup

and especially during the cold winter months

 

here's a new recipe I tried......don't know

who to give credit to but thank you, it's delicious!!

 

This is an easy and fast soup to put together

my only tip......have everything ready, chopped, measured out, etc.

makes it so much easier

 

BLACK BEAN & QUINOA SOUP

 

tablespoon olive oil

1 yellow onion, diced medium

4 cloves garlic, minced

1 cup chopped fresh tomato

1 teaspoon ground cumin

1/2 teaspoon oregano

1/2 teaspoon crushed red pepper flakes

1/2 cup quinoa

1 large carrot, cut in to 1/4 inch pieces

2 bay leaves

4 cups vegetable broth, divided

1 - 24 oz can black beans

1/2 cup chopped cilantro, plus extra for garnish

 

preheat a 4 quart pot over medium. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute with the onions for a few seconds. Then add tomato, cumin, oregano and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit.

 

Add quinoa, carrots and bay leaves and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes or so. Add the remainder of the broth, the black beans with their cooking liquid and the cilantro. Cover, bring to a boil, then remove the lid, lower heat to simmer and cook for 10 more minutes.

 

 

Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.

We did not use crushed tortillas but we did top with chopped cilantro.

 

below the onions, garlic and tomatoes cooking

 

mmm.....cilantro!

 

 

 

 

this soup is wonderful.......I will be making this a lot!

 

later....



Cinnamon Buns ....

I started making Pioneer Woman's cinnamon buns a few years back

I made them for my parents and siblings and gave them

on Thanksgiving weekend. They were already frozen so they just

saved them for Christmas morning.

Then I would make another batch closer to Christmas for our

Christmas morning and to give to a few close friends

I will warn you on this.....once you start making them for

people, you really have to stay with it!! haha.......everyone loves them

and though it takes a little effort and time, they are fun to make.

Today one of my dearest friends Janace came over and we made

a batch......8 tins of buns!

Now tonight I made another batch and was able to get

10 tins of buns. All a matter of how you roll them out and

roll them up.....it can vary

I follow Ree's recipe to a T! I even measure out my dough

once I roll it out......10 inches wide, 30 inches long

and here are my only tips.......

have everything ready to go, makes it so much easier

when you pour the butter on the dough, just use your hands

to spread it out...and cover every inch of the dough

notice I already have my tins all lined up and buttered so when I start

slicing the dough, they are all there ready to go

next you sprinkle the sugar and cinnamon and just make

sure you get every bit covered.....at this point it's really too messy

to try and use your hands so just sprinkle it all over

then comes time to roll it up.......and you'll have the butter, sugar

and cinnamon oozing out but that's fine, just smear it on there as you

roll it. It is easier if you have 2 people doing it but tonight it was

just me and it rolled up fine.

after you slice  them up, just cover with kitchen towels and let rise

for about 20 minutes. Look at them there.......all comfy in

pretty red Christmas towels :)

and once they come out, put the icing on right away.....and smother them

good in the icing. I only bake 2 tins at a time so sometimes your icing

can start to harden a little....if that happens just add a few drops of

milk and whisk it up some more.

These are by far the best cinnamon buns I have ever had.

a little warning though......they are very addictive!!

later.......



Lemon chicken ....

I have another recipe to share!

 

this one is from Ina Garten, the Barefoot Contessa

I love her show!

 

this recipe is so easy and quick and delicious!!

Johnny and I both loved it and I could see myself making this

one a lot.

here ya go........

 

• 1/4 cup olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cut dry white wine (this is optional)
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoon dried oregano
• 1 teaspoon minced fresh thyme leaves
• kosher salt and fresh ground black pepper
• 4 boneless chicken breast, skin on (I used skinless and it was great)
• 1 lemon

 

Preheat oven to 400 degrees

 

Warm the olive oil in a small saucepan over medium low heat, add the garlic, and cook for just one minute but don't allow the garlic to turn brown. Take off of the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp salt, mix up and pour into a 9 x 12 baking dish

 

Pat the chicken breast dry and place them over the sauce. Brush the chicken with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

 

bake for 30 to 40 minutes, depending on the size of the chicken breast, until the chicken is done. if the chicken is not browned, put it under the broiler for 2 minutes. Cover the pan tightly with alum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

 

 

you have to try this one!! so good.......

 

later......



Chorizo Stuffed Peppers ....

Here's what I cooked today

 

I changed a few things in the recipe so I put notes by that

 

• 1 onion
• 2 carrots
• 4 cloves of garlic
• 4 poblano peppers (I can never find these so I used green peppers)
• 1/2 head cauliflower
• 2 lbs  chorizo sausage (casing removed)
• 6 ounces tomato paste
• 1 tablespoon Worcestershire sauce (I did not use this as it contains sugar and you know how I feel about sugar!)
• 1 stalk celery
• 1 jalapeno pepper, seeds removed
• 1 tablespoon dry oregano
• 1 tablespoon dried tarragon
• 1 cup tomato sauce
• salt and pepper to taste

Cut the tops off of the peppers and remove seeds

 

In food processor place carrots, celery, cauliflower, garlic, and jalapeno. Pulse until finely chopped

 

in a large bowl, combine veggies from food processor with chorizo, tomato paste, oregano, tarragon, Worcestershire sauce, and salt and pepper

 

pour a cup of tomato sauce into the bottom of the crock pot

stuff your peppers with mixture and place upright in the crock pot. I used the remainder of the tomato sauce that was in the can and drizzled over the top of the peppers

 

cover and cook on low 8 to 10 hours.

 

 

delicious........another keeper!!

 

later....

Unstuffed Cabbage Roll recipe ...

Another really, really good recipe

and I can't believe it but I failed to take pictures as I made this

a friend of mine gave me this recipe but it originally

came from someone named Diana Rattray

I don't know you Diana but I LOVE your recipe so thanks!!

Johnny loves when I make this. It's the kind of recipe

that is great for leftovers so we both enjoy taking this to

work for our lunch

UNSTUFFED CABBAGE ROLLS

1 1/2 to 2 lbs lean ground beef

1 tablespoon olive oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

 2 - 14.5 oz cans of diced tomatoes

1 - 8 oz can tomato sauce (also good if you use spaghetti sauce)

1 - 8 oz can of water

1 teaspoon pepper

1 teaspoon sea salt

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is  no longer pink and onon is tender. Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Johnny and I actually think this is even better the next day!

later.......

Taco seasoning recipe ...

here's the taco seasoning recipe

I wish I knew who to give credit to for this but I was given

this recipe by a friend who also doesn't know where it came from

I make this and store in a mason jar along with my other spices

and let me just tell you......once you use this, you'll never buy

the packaged taco seasoning again!

this is just so yummy!!

Loco Taco Seasoning

1/4 cup Chili Powder

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1 1/2 tsp cumin

1 1/2 tsp oregano

1/2 tsp paprika

1 tsp salt

1 tsp pepper

1 tsp cayenne pepper (optional)

Use 2 tablespoons of this mix for every 1 lb of ground meat

for some Loco-Good Tacos!

Ole!



Recipe ....

here's an easy, quick zucchini recipe

and is really great as an appetizer

 

slice your zucchini in half, then half again

then cut in to spears

 

drizzle with olive oil, salt and pepper, Italian seasoning and fresh

chopped parsley

then cover with shredded parmesan cheese

the picture below is before I added the cheese

place a rack over a cookie sheet.....I use my cookie cooling racks

 

Bake in 350 degree oven for 15 minutes

then place under the broiler for just a few minutes to slightly crisp up the cheese.

 

 

the recipe did not call for a dipping sauce but Johnny suggested

that would be good. I always have homemade tomato sauce

in the freezer so I thawed some out for dipping

very, very good and like I said, very quick and easy.

 

later.......



 



Bacon ....

Who doesn't love bacon!!

even with my clean eating, I love bacon.....I just eat the

nitrate free bacon. Bacon is so good you don't need to add

chemicals to it!!

But I hate the mess of frying bacon.....grease popping everywhere

So I started cooking bacon in the oven and all I can say is

why oh why didn't I already know about this!!

So easy

we just lay it on parchment paper.......easy clean up!

 

perfect and crisp every time!

 

later.....

Cinnamon Buns ....

I love making Pioneer Woman's cinnamon buns. Not only are they the BEST ever, but the recipe makes so many that it's fun to give as gifts. So after shopping on Black Friday, I made a big batch so that I would have buns to take over to my family that Saturday.

I clean the granite real good and then roll my dough out on that.

It's perfect for this kind of thing.........Look at all of the butter, cinnamon and sugar, yum!!

 

 all covered up and waiting for them to rise. You can freeze them before you bake but since I was planning on taking to my family the next day, I went ahead and baked them and then kept in the frig. So all my family had to do was stick in the oven for about 10 minutes to heat them up

 and here they are all coated good with the super sweet maple icing....so dang good

later......