Tags: Boar's Head Smoked Honey Coated Ham, Cheese, Cooking, Cooking Light, Dinner, Food, recipes, Sargento Ultra Thin Swiss Cheese, Shallots, White Cheddar and Chive Potato Soup, Yukon Gold Potatoes
Today’s Menu: (Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich
Started off the morning with some Simply Potatoes Hash Browns and a couple of Jennie – O Turkey Sausage Breakfast Links and a cup of Bigelow Decaf Green Tea. 12 degrees this morning but little to no wind chill. Mostly sunny but more snow coming in Sunday. Ran an errand for Mom and stopped off and got my Saturday Night Lotto Tickets. I’ll buy a couple every now and then and watch the Ohio Lottery Show on Saturday Evening. For dinner tonight a new recipe, (Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich.
Came across the White Cheddar and Chive Potato Soup Recipe in an issue of Cooking Light. I love a good Thick Potato Soup. Actually Campbell’s Chunky Baked Potato with Cheddar and Bacon Bits is my favorite Potato Soup. So when I came across this one it seemed like a winner, and it was!
The recipe calls for; 1 tablespoon Extra Virgin Olive Oil, 1/3 cup chopped Shallots, 2 Garlic Cloves (minced), 2 tablespoons All-Purpose Flour, 3 1/2 cups chopped Yukon Gold Potatoes (about 1 pound), 1 3/4 cups 1% Low-Fat Milk, 1 1/2 cups Organic Vegetable Broth (such as Swanson), 3/8 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper, 2 ounces Sharp White Cheddar Cheese (shredded about 1/2 cup), 1/3 cup Fat-Free Sour Cream (divided), and 2 tablespoons minced fresh Chives.
To prepare it heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives and serve! Makes a delicious, thick, and chunky Potato Soup. If you like you can add some crumbled Jennie – O Turkey Bacon to it for even more flavor. Got one of those Keeper Recipes here.
To go with the Soup I made a Ham and Swiss Sandwich. Using; Boar’s Head Smoked Honey Ham, Sargento Ultra Thin Swiss Cheese, Kroger Brand Whole Grain Hamburger Buns, and topped with Kroger Private Selection Sweet Hot Stone Ground Mustard. (my favorite Mustard.) For a dessert/snack later Organic Whole Grain Tortilla Chips with Simple Truth Organic Black Bean and Corn Salsa.
White Cheddar and Chive Potato Soup
Luscious, creamy potato soup uses just one pan for fast weeknight comfort and even faster cleanup. We love the look and tang of sharp white cheddar.
1 tablespoon canola oil
1/3 cup chopped shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 1/2 cups chopped Yukon gold potatoes (about 1 pound)
1 3/4 cups 1% low-fat milk
1 1/2 cups organic vegetable broth (such as Swanson)
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
1/3 cup fat-free sour cream, divided
2 tablespoons minced fresh chives
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk.
2. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives.
Amount per serving
Calories: 263 Fat: 9.6g Saturated fat: 4.2g Monounsaturated fat: 2.5g Polyunsaturated fat: 1.1g Protein: 11g Carbohydrate: 34g Fiber: 3g Cholesterol: 20mg Iron: 1mg Sodium: 562mg Calcium: 286mg
Tags: Beans, Beef, Chili, Cooking, CooksRecipes, Food, Jalapeno Pepper, recipes, Saturday's Chili, Spices
This week’s Saturday’s Chili Recipe is Chili. Plain and simple C-H-I-L-I. It’s comes from one of my favorite sites, CooksRecipes. Need a recipe of any kind check them out! http://www.cooksrecipes.com/index.html
2 pounds stew beef, cubed into bite sized pieces
1 large sweet onion
2 jalapeños, seeded and minced
1/2 (4 fluid ounce) bottle mesquite flavored liquid smoke
2 heads garlic, minced
1 (14.5 ounce) can diced tomatoes with jalapeños
2 (15 ounce) cans chili flavored beans with jalapeños
1 (14.5 ounce) can red kidney beans
1 (14.5 ounce) can tomato sauce with garlic and onions
1/2 cup Splenda® Brown Sugar Blend
Hot pepper sauce, to taste
1 – Combine beef, onions, jalapeños, liquid smoke and garlic in a slow cooker.
2 – Cook on low for 6 hours.
3 – After 6 hours, add the tomatoes, chili beans, kidney beans, tomato sauce, Splenda® Brown Sugar Blend to the beef. Add hot pepper sauce if desired.
4 – Cook for an additional 2 hours.
5 – Taste the chili after 2 hours to determine the need for additional Splenda®Brown Sugar Blend or hot pepper sauce.
6 – Garnish with diced jalapeños, chopped and shredded onions, and cheese if desired.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 400; Calories from Fat: 180; Total Fat: 20g; Saturated Fat: 7g; Cholesterol: 50mg; Sodium: 810mg; Total Carbs: 35g; Dietary Fiber: 7g; Sugars: 11g; Protein: 21g.
Tags: Baking, Beef, Chicken, Cooking, Flip My Food, Food, Grilling, recipes, Seafood
I’ve been watching the show Flip My Food with Chef Jeff and following the website of the same name for a while now. I just wanted to pass along the links to the site to everyone. It’s full of some fantastic and delicious recipes. BBQ, Cajun, Side Dishes, Healthy, the site has it all. Check it out when you get a chance. It’s shown locally here at Noon Monday-Friday. Below is one of the recipes you can find on the site. http://www.flipmyfood.com/
2 chicken breasts
2 ½ cups all purpose flour
½ teaspoon kosher salt
¼ teaspoon cracked black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon cayenne pepper
2 teaspoons baking powder
2 cups light buttermilk
2 eggs, farm fresh
Salt and pepper to taste
Peanut oil for frying
– Season chicken breast with salt and black pepper to taste
– In a bowl mix together 1 cup all purpose flour, salt, pepper, onion powder, garlic powder and cayenne pepper
– Dust chicken breast in all purpose flour mix
– Heat peanut oil to 375-degrees and add chicken breast and fry for 6 to 8 minutes
– Add remaining all purpose flour, baking powder, buttermilk and eggs to bowl and whisk to smooth consistency to make waffle batter
– Heat waffle maker and add ½ cup of batter and cook for 1 to 2 minutes
– Plate fried chicken over waffles and add syrup to serve
Tags: Cooking, Food, Kitchen Hints, recipes, Scallops, Seafood
Some Scallop tips from the Better Homes and Garden website…
Scallop Cooking Basics
* Regardless of the cooking method you choose, follow a few general tips when working with scallops.
* Thaw scallops, if frozen. You can thaw them several hours or overnight in the refrigerator, or you can thaw them in the microwave if you take care to not cook them in the microwave. Use the defrost setting (30 percent power) and check them every 30 seconds. Do not thaw them at room temperature.
* Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won’t brown properly.
* Cut large scallops in half to assure even cooking (as shown above).
* Minutes count — cook scallops just until done or until they are opaque; otherwise they can get tough quickly.
Here are today’s five thing to know about Chocolate Souffle:
- Supposedly, the first recipe for soufflé appeared in Vincent La Chapelle’s Le Cuisinier Moderne (1742).
- The word soufflé first appeared in English in Louis Ude’s The French Cook, 1813.
- By 1845 was so commonly accepted that in Eliza Acton’s Modern Cookery (1845) a recipe for soufflé was included as just another recipe.
- Due to soufflés’ tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, children’s programs and movies as a source of humor.
- Another kind of dish entirely is soufflé potatoes, which are puffed-up sautéed potato slices, traditionally served with a chateaubriand steak.
Today’s Pinterest Board : Foodimentary
Today’s Food History
- 1553 Michel de Montaigne was born. French essayist. There are a few of his quotes about food and dining listed on the Food Reference website. (“A man…
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Tags: Casseroles, Cast Iron Skillets, Cooking, Dinner, Food, Idahoan SCALLOPED HOMESTYLE CASSEROLE, jennie o turkey, McCormick Grinders, Mushrooms, Potatoes, recipes, Ribeye Steak, Roasting, Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak
Today’s Menu: Buffalo Bone in Ribeye Steak w/ Mushrooms and Scalloped Potato Casserole
Cold morning to start the day (5 degrees) but lots of sunshine all day but only a high in the teens. Started off with a Breakfast Sandwich; I Egg Sunnyside Up, a Jennie – O Turkey Sausage Pattie (made from the Jennie – O Ground Breakfast Sausage), a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese, on a Healthy Life Whole Grain Muffin. Healthy and delicious! From that a good house cleaning, a small load of laundry, and took apart 3 fans we had in the house and cleaned the insides of them up. Got the big gun of Wild Idea Buffalo out for dinner tonight! I prepared a Buffalo Bone in Ribeye Steak w/ Mushrooms and Scalloped Potato Casserole.
Used the Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak), And what a beautiful cut of meat these Ribeyes are! It’s about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I preheated the oven on 400 degrees. I then rubbed the Ribeye with a light coat of Extra Virgin Olive Oil and then seasoned it with a sprinkle of Garlic Powder, a shake of Ground Roasted Cumin, and McCormick Grinder Sea Salt and Black Peppercorn. To start I pan fried it, using a Cast Iron Skillet on medium heat about 3 minutes per side. Then I put the Skillet in the oven and roasted it until it had internal temperature of 150 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Ribeye on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and with that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! Way to big for one meal, I’ll have the leftover for breakfast or lunch tomorrow. Love that Wild Idea Buffalo!
Served it with some Sauteed Steak Cut Mushrooms, could have made a meal out of these! Seasoned with Ground Roasted Cumin, Dried Thyme, Dried Rosemary, and Sea Salt.
I prepared a box of Idahoan Scalloped Potato Casserole. Another easy to prepare and delicious dish. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 160 calories and 20 carbs.
Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.
There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please.
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Here are today’s five thing to know about Kahlua:
- Kahlúa is the ‘original’ coffee liquor. First produced in 1936 by Veracruz, Mexico native Pedro Domeca.
- The word Kah-lúa means “Heart of the Veracruz people”
- The ‘Black Russian’ the worlds most popular Kahlúa mixed drink,was first created in 1949.
- A 1 ounce serving of Kalúa contains 20% alcohol /42 proof, zero fat, 14 carbs, and 91 calories
- It takes 7 years to create each bottle of Kalúa, from harvest of the coffee beans, vanilla, and sugar cane to bottle.
“Alcohol may be man’s worst enemy, but the bible says love your enemy.” ~Frank Sinatra
also: National Strawberry Day
Today’s Pinterest Board : Foodimentary
Today’s Food History
- 1827 The first Mardi Gras celebration was held in New Orleans.
- 1879 Saccharin, an artificial sweetener, was discovered by Constantine Fahlberg and Ira Remsen at Johns Hopkins University in Baltimore, Maryland…
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Tags: Cooking, Cottage Cheese, Food, Jennie - O Ground Turkey, Jennie - O Turkey Recipe of the Week, jennie o turkey, JENNIE-O® Lean Hot Italian Turkey Sausage, recipes, Slow Cooker Turkey Cheese Dip
Got a good one for the Jennie – O Turkey Recipe of the Week, Slow Cooker Turkey Cheese Dip. Made with JENNIE-O® Ground Turkey and JENNIE-O® Lean Hot Italian Turkey Sausage. You can find this and all the other healthy and delicious recipes on the Jennie – O website. http://www.jennieo.com/
1 (20-ounce) package JENNIE-O® Ground Turkey
1 (19.5-ounce) package JENNIE-O® Lean Hot Italian Turkey Sausage, chopped
1 (8-ounce) package cream cheese, cubed
1 (8-ounce) can diced tomatoes, drained
1 (8-ounce) container sour cream
1 (8-ounce) container cottage cheese
8 ounces Cheddar cheese, cubed
1 medium onion, diced
1 (11-ounce) can sliced jalapeño peppers, drained
1 (1-pound) package processed cheese, cubed
3 cloves garlic, minced
crackers or corn chips, if desired
Cook ground turkey and sausage as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer; drain. Transfer to slow cooker.
Add cream cheese, tomatoes, sour cream, cottage cheese, Cheddar cheese, onion, jalapeño peppers, processed cheese and garlic to slow cooker. Cover and cook on HIGH 1 ½ to 2 hours or until cheese is melted. Serve with crackers or corn chips, if desired
Tags: Baking, Cooking, Cooking Tips, Desserts, Food, Kitchen Hints, recipes
Thank you to Viggie for passing these Baking Hints along…..
Grease pans using a piece of paper towel, rub a small amount of shortening, butter or margarine evenly over the bottom and on sides of pans, if directed. A small amount of pan spray may be used and spread over the pan, also using the paper towel technique.
Cool cakes completely in the pans before trying to remove them. Don’t cool on the stove where there’s heat, they’re best cooled on a rack placed on the counter. Gently insert a knife between the outside of the cake and the inside of the tin. Run it along the edges to loosen things up before turning over.