Posts Tagged ‘spuds’

Leaky Tater Soup

November 24, 2009

Suddenly finding out that my Thanksgiving dinner has changed from 4 adults to 8 people, I decided on a simple supper tonite.  I have to go grocery shopping tomorrow and get as much made ahead of time that I can.  I tried this soup and we decided that we have a new favorite soup.

POTATO LEEK SOUP

2 thinly sliced leeks

1/2 stick butter

4 potatoes

32 oz carton of chicken broth

1 can evaporated milk

buttermilk

cream, or half and half or milk

salt and peeper to taste

Saute leeks in butter.  Add potatoes and chicken broth and cook until spuds are tender.  Puree with immersion blender, then add milk.  Add can of butter milk and cream, milk or half and half.  Salt and pepper to taste.

This is a good hearty soup to enjoy on a cold evening.  Add some heartly bread and it makes a wonderful meal.  I have used milk, half and half and cream and any combination there of….just don’t skip on the buttermilk.  Enjoy!!!!!

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The Rest of the Holiday Weekend

July 6, 2009

What a wonderful weekend.  Not much accomplished, but oh well…that’s what holidays and family are all about.  Decided to drag out the dutch ovens and cook a meal….its been forever.  So long that I had to drag out my dutch oven cookbook and refresh the mind.  Must be like riding a bike….you never really forget.

DUTCH OVEN HAM AND POTATOES

ham…what ever you think

2-3 rough chopped onions

5 lbs of potatoes

1 cup sliced mushrooms

1 can cream of mushroom soup

shredded cheddar cheese…sharp and enough to cover

Warm the dutch oven and add a bit of oil.  Warm up ham and slightly brown.  Add onion and cook till slightly brown.  Throw in potatoes and stir.  Cover and cook till potatoes are done.  Add mushrooms and cover and cook 5 more minutes.  Add soup and stir then heat till warmed.  Spread cheese over the top and heat till melted.  I used my 12″ dutch oven.

IMG_1556Also decided to make dessert in the dutch ovens as well.  The only problem was that it rained…and when hasn’t it, so had to finish up in the oven.  Forgot how heavy those things are to lug around.

CHERRY CHOCOLATE COBBLER

2 cans cherry pie filling

1 box chocolate cake mix

1 can cherry coke

Dump pie filling, cake mix and cover with coke.  Cover and bake.  I have doubled this recipe many times before.  I used a 10″ oven.

IMG_1559Sinful, but oh so good.  In-laws and outlaws brought salads and we had a real feast.

Brother in law came over with girlfriend, nieces and nephew in tow and all the kids set off a few sparklers, some small fireworks and those silly black stain the sidewalk snakes.  No worries My Honey, the rain has washed them away.  We watched the fireworks display from the driveway.  Hooray…no crowds.

Sunday was a very lazy day.  The best thing I did was hold down one of the chairs on the back deck.  Did manage to fix dinner.  The nieces were in the pool most of the day with the gkids and those two are burnt.

Had left over ham and potatoes…I had fixed two dutch ovens full.  We wrapped them in foil and heated them up in the traeger.  Rex contributed elk back strap.  We cut it up and made shisk a bobs.  Meat was marinated in a ziplock bag with good old Italian dressing.  Very tender and so much flavor.

IMG_1558Then we made one of my Honey’s favorites.  Split jalepenos and or aneheim peppers, remove the seeds, stuff with cream cheese and wrap with bacon.  Throw them on the traeger and cook till the bacon is done and the peppers soft.

IMG_1557Well, back to the real world today.  Gotta clean out the freezer.  YUCK

 

My Topping….Finally

April 25, 2009

Started the morning out making muffins.  The batter is really yummy and the muffins even more so.  This recipe is from Sunny Anderson on Real Food.  I gotta find some new ways to use up the strawberries.

SUNNY MORNING MUFFINS

  • 1 cup strawberries, chopped
  • 1 cup sugar, plus 2 tablespoons
  • 1 1/2 cups all-purpose flour
  • Pinch ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 ripe banana, mashed
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 lemon, zested
  • 1/2 pint blueberries
  • 1 cup chopped walnuts
  • Preheat oven to 350 degrees F.

    In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

    In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

    In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

    Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

    Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

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    The picture hardly does justice to these.  The are just delicious.  Try them if you get a chance.

    MIL had brought me a beef roast so cooked it up for dinner.  Browned the roast after seasoning with the Deen house seasoning, along with onions, garlic and mushrooms.  Put it in the oven and cooked till done.  Had a couple of boiled taters from the tater salad.  Somehow they had escaped.  I grated them up and added finely chopped onions,salt and pepper, a little Parmesan, and an eggs.  Fried them until brown in about 2 inches of oil.  Then made a fruit salad.

    FRUIT SALAD WITH VANILLA DRESSING

    • 1/2 cup plain yogurt
    • 1/4 cup mayonnaise
    • 1 teaspoon lemon juice
    • 1 teaspoon honey
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon kosher salt
    • 1 Granny Smith apple, cored and diced
    • 1 cup seedless grapes, halved
    • 1 pint strawberries sliced
    • 2 bananas, sliced
    • 1/3 cup chopped walnuts, toasted

    In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt.  Set aside.

    Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

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    I used an original recipe from Anton Brown and adapted it to the fruits that I had.  This is a great fruit salad.  The dressing does get a little runny, but the taste is wonderful.

    On the first of the month, I issued a challenge for ice cream toppings.  I am the last one to post mine.  Sorry. 

    JACK DANIELS SAUCE

    1/4 cup butter

    1 cup sugar

    1/4 cup water

    1 beaten egg

    1/2 cup Jack

    Melt butter over medium heat, add sugar and water and cook, stirring constantly, 2 minutes. Gradually add butter and water mixture to egg, beating constantly. Slowly stir in bourbon.

    I had trouble with the sauce separating.  Finally got mad and took the hand mixer to it and BTH out of it for about 5 minutes.  It worked.img_1255

    Of course I heated the sauce too hot and it melted the ice cream.  Well, maybe that really wasn’t so bad.  Oh…BTW…Honey, I only used a little Single Barrel.

    Singin’ the Blues

    March 26, 2009

    Well, I did something tonite that I wouldn’t have bet my life on doing before.  While in CA Randy offered me a recipe for blue cheese sauced-up…is that a word??….potatoes.  The thought of it gave me the full body shiver, but my Honey loves blue cheese so I copied down the recipe.  Found some almost out dated Denmark Blue in the markdown bin…was this a meant to be thing.  Ok….I’m cooking for in-laws and can always pawn it off on Daughter #2 and her family.  OMG….OMG….OMG.  they are soooooo good.  Thank you Randy.

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    Before …..and after…………..

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    And here is the recipe…aptly renamed….

    Randy Sings the Blues

    8 med spuds boiled, peeled and diced

    1/2 C butter

    1/2 C flour minus 2 Tbsp

    1 C milk

    1 C cream

    1 C blue cheese crumbled

    1/3 C bread crumbs

    Melt butter, lightly brown flour add milk and cream and cook until thickened then add cheese and stir until melted.  Salt and pepper to taste.  Combine with potatoes and place in sprayed casserole dish.  Top with bread crumbs.  Bake uncovered at 375 for 25 min.

    Holy cow that was good.  Oh…and for the meat.  I rubbed a pork loin roast with honey mustard and covered with phyllo dough and bake.  Using dijon mustard works well too.  And now thinking back, we used to bake a beef roast the same way.  Whichever meat you use, it sure comes out moist and tender.

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    COCONUT CAKE UPDATE:

    Everybody that has tried it, has loved it.  I did try a cupcake and the combination is plenty coconutty.  I wouldn’t order it or fight anybody for the last piece of coconut cake, but it wasn’t as bad as I remembered.

    Salmon, Slaw and Chips

    March 3, 2009

    Went to the grocery store for fresh salmon, but oh hell no…not today.  So…….

    Salmon Burger

    1  14.5 oz  can Alaska wild caught salmon..watchout for the bones

    1  egg

    1/2 c  panko bread crumbs

    1  minced garlic clove

    1/4 c  red and yellow peppers combined

    1 tbls  soy sauce

    Combine and form into patties.  I did the slider form.  And fry in olive oil until brown and crispy.   I put the burger on a toasted potato roll with a slice of roma tomato and a slice of red onion.  Sesame mayo on both sides of the roll.

    Sesame Mayo

    1 cup mayo

    2 cloves minced garlic

    1 tsp soy sauce

    1/2 tsp sesame oil

    Combine and chill until ready to use.

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    Now bare in mind that My Honey already thinks the aliens have already taken me.  I am not slaw eater in any sense of the word.  Yuck…but I did find one that I liked.  And I will fix it again and eat it too.

    Pepper Slaw

    1/2 head cabbage sliced thin

    1  green pepper sliced thin

    1 yellow pepper sliced thin

    1 red pepper sliced thin

    Dressing:

         1/4 c white wine vinegar

         3 tbsp  sugar

         1 tbsp olive oil

    Combine refridgerate and enjoy.  And, NO, Honey the aliens have not taken me.  It sure is colorful.

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    I used my mandoline for the first time today.  I bought it and then have been about half afraid of the damn thing.  Being as coordinated as I am, I could see the loss of any of my digits.  Not a pretty picture.  But managed to get 2 large by huge Idaho russets sliced paper thin.  Pretty cool actually. 

    Deep fry spuds at 325 – 350 and drain on paper towel.  Sprinkle with seasonings as soon as you take them out of the oil.

    Garlic/Parmesan Tater Stuff

     2 tbsp grated parmesan cheese

    1 tsp garlic salt

    1 tsp parsley

    1/2 tsp ground pepper

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    They got crispy before they got brown, so next time I will slice them a little thicker.  But my tummy is full now and very happy.  Will have cake tomorrow.