Creamy potato-bacon chowder

POTATO BACON CHOWDER

This is the best potato soup I have eaten.  I cook for a small home town restaurant and worked at figuring out how to get a good potato soup that wasn't grainy or just runny mashed potatoes.  Enjoy!!  Also can be done vegetarian, without the bacon and switch to a vegetable base instead of chicken.  :0)  Its time for soup!!

 1-2 sweet yellow onions diced (depending on size of onion)
1 garlic clove crushed.
1 heaping tablespoon of chicken base (in a jar by soups) I like low sodium
1/3 cup flour
6 tbsp. of butter divided
10 slices of bacon
1 tbsp. of parsley...fresh or dried
1 tbsp. pepper
1 dash of hot sauce
2 cups of cream
1 cup of water
and 4-6 cups of milk
salt to taste
frest nutmeg if you like


First things first.  I get my potatoes boiling in some salted water.  Not salted like the sea, but just a little salt.  The soup will have enough salt.  :0)  Then I finely dice my bacon and onion and get them sautéing in two tbsp. of  BUTTER, not margarine!  (low to medium heat. 

   This may take a while, be patient, pour a glass of wine.  You want those onions to soak up all the love juice of the bacon and you want them all to be nice and golden brown.  Once then are starting to look delicious, add the clove of crushed garlic. 
Again, I will say take the time, peel garlic and crush it yourself.  You will thank me, the work will make the soup taste better.  The jar stuff just doesn't taste the same.

 Now in a large stock pot, I make my roux. Melt 4 tablespoons of butter, slowly add flour and whisk for a few minutes on a low/ medium heat. Don't burn it. Add your chicken base and whisk a few more minutes. This will cook out the raw flour taste.  It will look weird, but it will come together without clumps...just keep going. 

 

Slowly add your cup of water.  Cold water is best.  Keep whisking over a low to medium heat.    This "paste" is the flavor maker!

 

 

. Add two of the cups of milk, simmer.  Then add two cups of cream. 

 

Add your pepper, parsley and hot sauce.  Start with just a dash of hot sauce, add more at the end if you need it.  Some like it hot....some are whimps.

 

 

 

  Add the bacon and onion mixture (is there any left??)   Add your potatoes. add another two cups of milk.   Bring to a boil on low. . At this point see how thick it is and add milk accordingly, it will thicken as it boils. We top with cheese and chives. If you want it to be a cheesy soup ...you could add some velveeta (I KNOW I KNOW) but it makes a nice cheese consistency in soups. I add about 8 ounces cubed to the pot for a cheesy potato soup. 

 

 

also great with a toasted crouton on top.  Makes a nice pot of soup for these cold winter days. 

 

Snowman Soup!!

 

I made these for a party Im doing. 

 

They are hot chocolate mix, add some cinnamon, instant coffee, vanilla instant creamer for an added bonus. 

Then top with mini chocolate chips and then marshmallows. 

I printed the labels with Avery templates

Ribbon and a stir stick candy cane. 

 

fun for a party favor, classroom gifts. 

 

Enjoy. 

 

Cost was about $4.00 per jar. 

 

Ive never been much of a decorator, but I love hosting get togethers.  So I am a work in progress!!  I realize I like rustic things, wood, nature ect.  Not a big fan of LOUD colors and bold things.   Which is odd cause I can be a bit obnoxious myself.  :0)

this is my favorite.  mason jars and an old cake place....

playing with a few different looks.

 

 

and another i did!  :0)

mason jars with cranberries, cinnamon sticks and floating candles...smells great and very pretty!

Im just learning, but thanks for listening, looking and maybe trying some of my ideas!

 

 

brown butter frosting! The best ever!

I love butter, most do.  But browned butter is a whole nother ball game.  Its nutty, toasty, butter goodness!  Perfect for fall and for a gingerbread cupcake! 

  Would also be great on a carrot cake, spice cake, maybe just a plain white cake.  I am in love.  The color is amazing with the little specks.   Here is what you need:

1 stick of butter
1 tsp cinnamon
1 8 ounce cream cheese
powder sugar
1/8 tsp salt
1 tsp vanilla
cream

**  I dont use measurements on the powder sugar or cream.  Make it as sweet and thick as you like. 
Here is how you make the frosting:
saute the butter over a low/medium heat...watching it carefully.  It will take about 20 minutes.  You want it to get golden in color. Stir often. 
About halfway through, add cinnamon.  If you dont like cinnamon, you could add a split vanilla bean instead.  Remove bean at the end, scrap out all goodness!
Let butter stand and cool. 
Beat cream cheese until light and fluffy, maybe 5 minutes.  Add cooled butter, scraping it all out.  beat with cream cheese till well blended.  Add vanilla and salt.  Slowly add powdered sugar.  I start with one cup.  At this time I would add a bit of Heavy whipping cream...maybe a tablespoon.  Then more sugar...getting it to the consistency and sweetness you like.  Enjoy.  Frosts about 12 cupcakes heavily frosted with a piping bag.  :0)

Black Bean and Corn Cakes!

Okay so I have been messing around trying to create good, maybe great vegetarian items.  These are so yummy! You wont even remember they're good for you. 

So first I mash one can of black beans drained.  Add a half a bunch of cilantro chopped.  Add a half a bunch of green onions chopped.  Then add two eggs and mix.  Doesnt look too appealing .....YET!

this is the Yummy part.  Chop an orange bell pepper finely.  De-corn (lol) an ear of corn.  Dice one jalepeno.  Grate one sweet potato.  Chop up four cloves of garlic (DONT ADD THESE TILL THE LAST FIVE MINUTES!!) Saute veggies in some olive oil for 5-10 minutes...just as they start to brown.  Let them cool.    Then add them to the bean mixture and stir well.

Finally 1 cup of Panko bread crumbs.  Form a ball of the bean mixture and roll it in the panko...patting down as you go....completely covering in panko.  Saute bean cakes in vegetable oil..1 tablespoon on a medium heat.  About 6 minutes each side. 

I serve these with fresh "mushed" avocado....and a cilantro lime sour cream.  (1 cup sour cream, 1 lime zested and juiced, 1 tbsp of a garlic chili sauce and 1/2 a bunch of chopped cilantro).....

ENJOY....would also be great as a veggie burger!!

I love fruit pies!!  Who doesn't, right?  But, truly I am a sucker for cobbler.  I find it funny that there are so many interpretations of "cobbler", thin crust, biscuit crust, crumble....gahhh too much for my feeble mind. 

Im always looking for a way to improve my cobbler: so this is my favorite rendition for sure:
This is a cherry cobbler..but you could use any fruit you like!

1/2 cup butter
1 cup flour
1 cup sugar
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 cup milk

two small frozen bags of cherries...whatever kind you like. 
1 lemon zested and juiced
2 tbsp flour
3/4 cup of sugar

Add the stick of butter to a 9x13 pan (this is the key I believe to this dessert)
Put this in a preheated (350 degree) oven , just until butter is completly melted.
Mix the flour, sugar, salt, baking powder , milk and vanilla...till blended.
Pour batter on top of butter evenly.
mix cherries, lemon zest, lemon juice, flour and 3/4 cup sugar....

pour on top of batter.  Bake about 35-40 minutes...till it is cake like in the center.

SERVE...must have hot with ice cream!!  :0)  Enjoy.  Let me know what you think.  My belly says it's amazing!!

We are a bunch of monkeys!! That said, we love monkey bread, but it seems we are always fighting over the crunchy sugary bits.  You know what Im talking about!!  So last night we made individual monkey breads and it was a big hit.

These would be great for a brunch of some sort.  I ate three, yes three in one sitting though. 

What you'll need:
 cans of the small biscuit dough..I like the flaky layers...if your using grands...just use two cans.
1 cup of sugar
1 Tbsp of cinnamon
1 pinch of allspice.
1 1/2 stick butter
1/2 cup brown sugar
1/2 tsp vanilla.

Muffin cup liners.

I cut up the dough into four pieces per biscuit (for the smaller can), do eight for the Grands.
Roll into balls and roll them around in the white sugar, cinnamon and allspice.
Melt your butter in saucepan and add the brown sugar and vanilla...cook till dissolved.   Maybe 5 minutes.
Put six of those lovely little balls into each paper liner.  (about 24)  Top with melted butter mixture.  Bake at 350 degrees for 13-15 minutes...depending on your oven. 

Options:  If you like nuts ...these are great with walnuts....add 3/4 cup of walnuts to the butter mixture...then top the dough with that. 

Enjoy....Have a happy mothers day...

Green Goddess Dip!!!

So I have had a ton of folks ask for this one:  Happy to please I am!!

Green Goddess dip!  Great with breads, veggies, ect!!

1/2 cup Mayo
1/2 cup sour cream
1/2 cup greek yogurt
1 bunch of italian parsley chopped finely
1 bunch of basil chopped finely
1cup or bunch of green onions (i use the tops mostly) chopped finely
1tbs champagne vinegar (you may use a white wine vinegar as well)
Juice and zest of one lemon
4 garlic cloves minced (dont use prechopped garlic, i beg of you!!)
1 tbsp anchovy paste.....trust me!!
1/4 cup grated parmesan
salt and fresh ground pepper to taste.


I use my food processor for all the garlic, parsley, basil and green onions.  then i mix it all together and chill for about three hours or more.  Very tasty.  You can thin it out and make a salad dressing too!! 

ENJOY!!  LIFES TOO SHORT TO EAT BAD FOOD!!

Ahhhh Asiago Cheese Dip

I have worked for many restaurants over the years, two of my favorites have been Black Angus back in the day and Rock Bottom more recently.  Asiago cheese dip with beer bread became one of my favorite items on the Rock Bottom menu but not without a fight and some tears.....

I was working a big  catering event for the Walnut Brewery, a part of Rock Bottom Corporation.  We were going to be doing an event for the people who ran all of our interior designs.  They had a beautiful office with bambo flooring.  This was all to go off perfectly for their anniversary.  I was in management at the time and this was "my event", so to speak.  We had just gotten a new general manager named Collin.  I needed to show him my mad skills!  Everything was going off without a hitch...great event, great time had by all.  Collin informed me that he was going to run back to the restaurant and would be right back.  Could I hold down the fort? Duhhh, of course I could. Hello, I am amazing!  :0)  I am breaking down the appetizer buffet.  We have those sternos that are gel.  Think flamable gel to keep the food warm.  I am working on putting the "fire in a can" out at this point.  These type of sterno cans I usually just put the little lid back on and they go out.  I am behind a ten gallon dish of Asiago Cheese dip (think mayonaise goodness with cheese, scallions and other fine ingredients....but mostly mayo!)  Well some of that sterno gel was on the side of the can and the can started to catch on fire.  "remain calm" I am telling my self as folks mingle.  I grab a napkin (??????) and try to pat it out, to which i catch the napkin and table cloth on fire....Okay now I am freaking out...but only on the inside.  A wonderful woman notices the fire and comes to my rescue.  Grabbing the ten gallons of hot mayonaise dip and throwing it on the fire and me.  I stand there, fire out (who would have thunk greasy mayo would put out a fire?) dripping in cheese, mayo, sour cream and lots of other goodies.  Waste down I look like Im a human appetizer and thats just not the kind of parties I work!  I have cheese in my heals and I am just stunned.  Who would walk around the corner at that very minute, ahhh yes, my boss Collin.  I will never forget his face or his words: jaw dropped, not sure if he should cry or laugh, "how about we have a beer"... We walked out the patio, well I guess I slid, we laughed, I cried and we had a cold one.  The floors were saved, table a bit burned, i like to refer to it as "character"  The customer was more than gracious, (thank God they had had more than a few cocktails!) and it was a night I would never forget, nor live down.  Ahhhh good ol' asiago cheese dip. 

This recipe is my own.....Im sure Rock Bottom didnt want me to have theirs and was unsure whos place I would burn down if given the secret recipe.....

1 cup of water
4 ounces sundried tomatoes (not packed in oil)
1 1/2 cup mayo
3 cups sour cream
8 ounces of cream cheese room temp
1 cup sliced mushrooms
1 garlic clove
1/2 cup of green onion
pinch of cayenne
1 tbsp olive oil

Boil the water and remove from heat.  Add sundried tomatoes and cover.  Let them sit for about 5 minutes.  Drain water and finely chop tomatoes. 

Add olive oil to saute pan.  Add mushrooms and cook about 5 -10 minutes.  Salt lightly.  The last five minutes add a clove of garlic, minced.  Dont burn but cook mushrooms till golden.  strain them onto a paper towel to remove any oil.

In a mixing bowl beat cream cheese till smooth, add mayo and sour cream. Mix till well blended.  Add chopped sundried tomatoes, cooked mushrooms, chopped green onions, grated asiago cheese, and cayenne.  Mix until blended on a low speed.  Pour into an oven proof baking dish top with a bit more asiago.  Bake on 350 till golden and bubbly.  top with a bit of green onion...serve with toasted baguette slices or your favorite toasted bread and some veggies....  enjoy....but please dont throw it at me if you dont like it!

Love n Cooking

I have been thinking about starting a cooking blog for quite some time.  However, you will notice, my talent lies in the kitchen, not in spelling and writing!   But Im not going to let that stop me!  I wanted to have a place to share recipes, thoughts on food and love, tips and maybe even some everyday "mom" life.  I am just a normal gal, who absolutly loves to cook.  In fact, sometimes I wonder if it is my way to "show love."  Hope you enjoy photos and blogs that are shared.  You will find the following to be true about me:

1.I dont enjoy any items that are "pre" done. Including pre-shredded, pre-seasoned, pre- chopped...bleeeeck  Hey lazy, shred some cheese and chop some lettuce for those tacos, you will be suprised at how much better it tastes!

2.All natural is best...butter, sugar, ect...forget all that fake stuff...heck even fake boobs are over rated!

3.I am not much for measuring, but for the sake of passing on a recipe to folks, I am going to try to staple a set of measuring cups to my thigh and make a cute braclet out of measuring spoons...we will see how it goes.

4.I am completely untrained, but have a love for creating.  Sometime I fail tragically, but I still make my kids eat it!! :0)