Loaded Baked Potato Soup

I find a good potato soup to be a necessity in anyone's cooking repetoire.  I love broth-based soups, but I LOVE cream-based soups.  This is not a low fat recipe, but it could easily be adapted: low fat broth, low/no fat sour cream or greek yogurt, low fat cheese, reduced sodium bacon... see? Being on a diet does not mean you can't enjoy delicious fare.  I'm not going to lie to you, however, what follows is the full-flavor recipe (and by "full-flavor," I mean that it's not Weight Watchers friendly).

Loaded Baked Potato Soup
adapted from Serena Bakes Simply from Scratch


Ingredients

4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes, peeled, cooked, and chopped.
6 whole Slices Bacon, diced and divided

4 tablespoons Butter
1/2 whole Onion, chopped
2 cloves Garlic, minced
1/3 cup All-Purpose Flour
4 cup Chicken Stock
1/2 teaspoon Sea Salt (or to taste)
2 teaspoons Ground Pepper (or to taste)
3 cups Cheddar Cheese, shredded and divided
4 whole Scallions (Green Onions), chopped
1 cup Sour Cream or Greek Yogurt

Directions

1. Peel potatoes, cook (boil, nuke, or bake), then dice. For a fun idea regarding the skins, see below.

2. In large stock pot brown the diced bacon over medium heat. Remove bacon and drain off the grease.

3. Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. 

4.  Add minced garlic and flour. Stir flour until absorbed by the butter and cooked about 1-2 minutes.
While stirring slowly add chicken stock to the flour mixture to prevent lumps bring to a simmer and turn heat to low. 

5.  Add the insides of diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.

6.  Add 1/2 of the bacon, 2 cups cheddar cheese, 2/3 of scallions, and sour cream. Stir well and continue to cook over low heat until heated through and cheese is melted.

7.   Serve soup topped with remaining bacon, cheedar cheese, scallions and crisp potato skins (see below).

Crispy Potato Skin Garnish (optional)
In a large saute pan add 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat and cook until butter is melted. Add potato skins and fry until crisp and heated through. 

Cheesy Sausage Skillet

This is a great meal for those nights when you just want to through everything into a skillet and be done with it. Start to finish I think it took about a half hour, but 15 of those minutes the skillet was sizzling on the stove top while I attending to other matters. It's quick, easy, delicious and versatile - all my requirements for a go-to recipe!

Cheesy Sausage Skillet

adapted from BS Recipes

Ingredients
1 tbsp olive oil
1 lb smoked sausage (I used turkey brats)
1 cups diced onion (half of a medium sized one)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatees (I like the petite diced. You could also use Rotel)
1/2 cup milk
8 oz penne pasta (or any shape that suits your fancy)
1/2 teaspoon salt and pepper, each

8 oz colby jack cheese, shredded (again, other types would work)
1/3 cup thinly sliced scallions
1 cup broccoli, chopped (more or less as desired)

Directions
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, milk, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in about 2/3 of the cheese. Keep about 1/2 cup out to sprinkle over the top. Stir until cheese is melted. then top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Some Variations...
*You could change our the veggies as you like. Maybe replace the broccoli with corn? Or replace the tomatoes with Rotel and omit the broccoli.  I wish I would have added mushrooms, but the few in my fridge were already slimy.

*More broth would make this a creamy soup consistency, which would be good.

*You could add chicken or change out the meat entirely: cooked ground sausage, chicken, shrimp...

*You could make it jambalaya-style by keeping the tomatoes and sausage, adding chicken and swapping the broccoli for green pepper.

Oh the opportunities are endless! 

DIY Pumpkin Spice Latte

First I noticed a trend in fall-themed recipes and posts on facebook and pinterest and then I noticed, upon driving by, that Starbucks is again offering their pumpkin spice latte. Fall is clearly upon us: back-to-school, football, and cool mornings have arrived. Fall is my absolute favorite time of year so I'm all about commencing with the fall activities ASAP.  So, I thought this weekend was a perfect time to try an at-home pumpkin spice latte. I had everything on hand so that makes this latte way cheaper than a starbucks drink! 

Pumpkin Spice Latte

recipe adapted from recipegirl.com

Ingredients:
1/2 cup milk (half n half, whole, 2%, or skim - the fattier, the creamier - you decide!)
1 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed brown sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
1 teaspoon granulated white sugar, or more to taste

Optional Toppings:
whipped cream

a drizzle of caramel
ground nutmeg or cinnamon

Directions:
1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.

2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired. I filled a tall mug about 2/3 full with coffee and then added the milk mixture. You could do a half-half mix if you aren't a fan of a strong coffee flavor.

3. Optional, but oh so good... add whipped cream on top and a sprinkle of nutmeg. Serve immediately!

*Some tips!

- You could use lowfat milk and then add a tablespoon or two of half n half in step two.  This would cut some fat, but still add back some creaminess.

- I doubled the recipe and then threw the extra in the fridge and have been using it as creamer in my morning coffee. It also goes farther this way because I don't add that much to my coffee.

Take Out At Home: Sweet and Sour Chicken and Fried Rice

I am almost always in the mood for anything Asian-inspired. From sushi to crab ragoons, this family loves it all!  In terms of fast food-type take out, Chinese is not always the cheapest and it usually makes me sick afterwards. As a result, I'm always on the lookout for Chinese take-out copy cat recipes.  The recipes that follow will completely satisfy any Chinese-food craving you may have. The rice is a new go-to in my kitchen. It's quick and easy and I usually have all the ingredients on hand. It would also be great paired with stir fry. The chicken is not a difficult recipe, but it does take a while to bake, so some planning is needed.  Also, neither of these are low fat, but they are so stinkin' delicious! Well, the chicken is baked, not fried so it less bad for you, but I bet Weight Watchers wouldn't endorse this! ;) I found these on the blog Life as a Lofthouse.

Fried Rice
 

Ingredients

3 cups cooked white rice (day old or leftover rice works best. When I don't have leftover, I make the rice first, then put it in the refrigerator.  Then I make the chicken. When I'm ready to make the rice, it has chilled and makes better fried rice.)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

Directions
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Baked Sweet and Sour Chicken

The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

*I used a jar of my own homemade pepper jelly instead of making this sauce. You could use the above recipe or use any pre-made, store-bought sweet and sour sauce if you're short on time.
1. Start by preheating your oven to 325 degrees. 

2. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. 

3. Dip chicken into the cornstarch to coat then dip into the eggs. (I combined the chicken, cornstarch and eggs in a ziploc bag and shook it!)  

4. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. 5. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. 

5. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. Be sure to check it. It only took my chicken a half hour to cook through. Maybe I just my chicken into smaller pieces?

Chipotle Chicken Salad

I don't have a picture of this recipe because, last week when I made it for company, we were halfway through polishing off the bowl when I said, "Oh, I should post this online!"  This recipe originally came from Gourmet magazine. I used to have a subscription. I ended up with that subscription because two cute young men came to my door and convinced me that they were competing to win a trip and if I could please buy a magazine subscription from them it would help them earn points. Well, I was young... and they were cute, so I did. Back in those days, I didn't appreciate much that Gourmet had to offer. I was just beginning to cook, but this recipe is one that I tried and it has been a staple around here ever since.

It's light and fresh and perfect for a hot day. In addition, it's pretty easy to throw together. It's one of my husband's favorite recipes of all time. I like it because it doesn't require any cooking and I can whip it up pretty last minute. It requires only about 15 minutes of prep time! Also, it does contain adobo sauce, but the salad is not spicy However, you could add a little more if you like a little kick. The Fritos seem like an odd addition, I realize, but they are what make the meal! Once I substituted crushed tortilla chips and it just wasn't the same.

Chipotle Chicken Salad

1 rotisserie-cooked chicken (2 lb) at room temperature
1 medium white onion, chopped (I have also used chopped green onions in a bind)
1 (15 oz) can black beans, rinsed and drained
1/2 cup packed fresh cilantro sprigs
1 rounded tablespoon canned chipotles in adobo, or to taste
1/3 cup olive oil
1/3 cup fresh lime juice
3/4 teaspoon salt
3/4 teaspoon black pepper
2 firm-ripe avocados, halved, pitted, and chopped (err on the side of firmer, they'll be easier to cut up)
3 oz corn chips such as Fritos (1 1/2 cups)
1 heart of romaine, separated into leaves (optional)

Directions

Remove chicken from bone and chop or shred into medium-large chunks, then toss together with onion and black beans in a large bowl.

Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender or food processor, and add to chicken mixture.

Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon (basically just do this gently so that you don't mush the avocado up). Serve salad on romaine leaves if you want to be fancy, or just scoop salad into a bowl and enjoy!

Anyone I've ever served this to has loved it. Once my tupperware was passed around the teacher's lounge so everyone could have a taste! 

*Note: The Fritos will get soggy if you store this overnight. On the other hand, they are much yummier when tossed with the dressing. I generally pick them out of my leftovers, then add a handful of fresh ones before eating. They add a salty, crunch which is a great contrast to the avocado, chicken, and bean mixture.

A Night in Italy

Last weekend we went to Ohio for a wedding and on the way home we were listening to Splendid Table on NPR. A woman called in and asked for advice about a menu for her friends who were making their first trip to America from Italy. The caller said she had enjoyed many amazing meals with said friends in Italy and wanted to offer them an Italian-style dinner that featured American fare. The host, Lynne Rossetto Kasper, came up on the spot with a mouth-watering menu, and she described it (in her ever-soothing voice) mouth-watering course by mouth-watering course. I was inspired by this style of eating: many small courses, deconstructing a meal, element-by-element and savoring each piece. I love the idea of allowing time, wine, and conversation to lead the way. I've never been to Italy, but I read Eat, Pray, Love, so I've got it covered ;)

Well, my garden is currently full of cherry tomatoes and my friend Laura has been to Italy, so I decided it was a great night for an Italian-style dinner. Here is the menu, bolded recipes listed below. 

• Bruschetta 

• Hummus

• Meat and Cheese Plate: goat cheese and cranberry white cheddar, 
Volpi Pinot Grigio Salami

• French Bread

• Red Grapes

• Venetian Panino (simple, but delicious finger sandwiches)

• Salad with Sweet Balsamic Vinaigrette

• Ricotta, Spinach, and Bacon Ravioli with Herb Butter Sauce

• We also enjoyed a bottle of Viognier (a crisp, refreshing white wine. If you've never had it, you should check it out)

Venetian Panino (original recipe here)  
This is a Giada de Laurentis recipe. You may know how I feel about this woman. Seriously, how can she eat half of what she cooks and remain a size -5? In addition, I find her cleavage distracting.  Well today I soldiered on and watched and entire episode of Everyday Italian. This is where two of these recipes originated. I, of course, made a few changes.

I didn't think to take pictures until later and the
 light was bad and I was lazy.. I apologize.

Ingredients
- 8 ounces Gruyere, shredded (Emmentaler  is cheaper, generic Swiss even more so - any of these would work)
- 2 tablespoons butter, at room temperature
- 2 tablespoons Dijon mustard
- 1 garlic clove, chopped
- 12 ounces sliced turkey
- 12 slices wheat or sourdough bread, crusts removed (I used french bread. You can make these whatever size you want. I made small ones)
- 6 tablespoons olive oil (canola or vegetable would work in you're in a bind)


Directions
1. Into a food processor add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.


2. Spread the cheese mixture over 1 side of each bread slice.


3. Arrange the turkey slices over the cheese mixture on 6 of the bread slices.


4. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere.


5. Cut the sandwiches in half (or don't, it's completely up to you!)


6. Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side.


Salad with Sweet Balsamic Vinaigrette
I originally was inspired by this salad, but I ended up just using the dressing recipe.
  
My salad components were: baby romaine, sliced almonds, dried cranberries, caramelized onion, and goat cheese.


The dressing:
1/2 cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
1 teaspoon paprika
2 teaspoons dried mustard (I used two teaspoons of Dijon mustard)
1 tablespoon minced sweet onion
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup white balsamic vinegar (I used pomegranate red wine vinegar)
1/3 cup vegetable oil
1/3 cup extra virgin olive oil

Directions:
Throw all of these ingredients into a food processor or blender and blend away! Or, throw into a jar and shake, shake, shake. OR, throw into a mixing bowl and whisk! The options are endless!! This dressing is light, refreshing and very sweet. It be really good on fish and I also dipped my ravioli in it too!

Ricotta, Spinach, and Bacon Ravioli with Herb Butter Sauce
The original recipe was Prosciutto Ravioli, but I had bacon already and it's cheaper!





I made this for only two of us so I did not make all 48 raviolis. I made about 12. I saved the extra filling and plan to use it in either lasagna or manicotti.  Also, the original recipe says to boil some water, cook the pasta for a couple minutes, then drizzle the butter sauce over. I didn't want to heat a pot of water for just 12 raviolis so I sauteed mine in the butter sauce (directions below).


Ingredients
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry (really wring it out so that you don't have soggy raviolis)
- 1/2 lb bacon, cooked and chopped (I used 6 slices)
- 2 large egg yolks
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 48 wonton wrappers

Butter sauce:
- 1/2 cup (1 stick) butter
- 1 1/2 teaspoons dried oregano
- 1 clove garlic, minced
- Freshly grated pecorino (I used Parmesan)

Directions:
1. Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.

2. Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper.

3. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets.
4. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)

5. Melt the butter in a heavy small skillet over medium heat. Add the oregano and garlic and stir 1 minute. Season, to taste, with salt and pepper. Add the raviolis (you might have to process in two batches) and saute a couple minutes on each side (until golden brown).

6. After the raviolis were heated through, I poured the remaining butter sauce into a small dish and served it as a dipping sauce.  These are seriously amazing.

.

Lemon Poppy Seed Zucchini Muffins

Here is yet another use for the zucchini that may be overflowing in your garden. I like plain old zucchini bread, but I get tired of it. These muffins (which can also be made as a bread loaf or in a bundt pan) are so good and, if you have a picky eater, you wouldn't even know there's zucchini in them!  I used a large zucchini so I had to scoop the seeds out. I also peeled it because the skin is tougher in the large ones. The peeled zucchini meant no little green specks in the batter (a good way to hide the veggie!).

Lemon Poppy Seed Zucchini Muffins

This recipe comes from Modern Alternative Mama.com. I replaced sprouted flour with half whole wheat, half white. You could use all wheat or all white as well.

Ingredients:

2 c. flour (I used whole wheat)
1 tsp. baking soda
½ tsp. salt
¼ tsp. nutmeg (I always use pumpkin or apple pie spice because I have it on hand)
Zest of 1 lemon
2 tbsp. poppy seeds

3 tbsp. butter, softened
½ c. sugar
1 egg
¼ c. maple syrup (I used the real stuff)
1 tsp. vanilla
Juice of 1 lemon (easy thanks to my fancy new juicer!)
1 c. zucchini, shredded (peeling is optional)

Directions:

1.  Preheat oven to 350. 

2.  In a large bowl, mix all dry ingredients thoroughly.

3.  In a medium bowl, cream butter and sugar. 

4.  Add egg and maple syrup and blend together. 

5.  Add vanilla, lemon juice and zucchini and stir until smooth. 

6.  Pour liquid ingredients into dry ingredients and stir until just combined. 

7.  Pour into greased muffin tins, loaf pan, or bundt pan. Bake muffins for 15-20 minutes, bread/cake for 40 – 50 minutes, until a toothpick comes out clean.

I will definitely keep this recipe around. The muffins were so good. Not too lemony (in fact, I'd like a bit more lemon flavor) and very moist. A good, basic poppy seed muffin recipe.