Thursday, April 30, 2009

Cheesy Potato Soup in Homemade Bread Bowls



I've always loved Cheesy Potato Soup. It's so comforting and filling. When the spring weather turns nasty, a bowl of homemade potato soup is just the right medicine. And it's especially nice served in easy homemade bread bowls. And when I say easy, I really mean it!! Bread bowl recipe coming soon.
It's also one of my husbands favorite soups, and I pleasantly discovered that my children take after their parents. They slicked it right up like good little girls and boys. ;)

Cheesy Potato Soup

6 potatoes - peeled and cubed
1 carrot, chopped
water to cover
2 stalks celery, chopped
1 onion, chopped
1 tsp margarine or butter
4 1/2 cups milk
salt and pepper to taste
2 tablespoons chicken bouillon granules
2 cups cheddar cheese (more or less depending on how cheesy you like it. We like it cheesy)
1/2 lb. bacon, cooked and crumbled
  1. In a large pot over high heat, combine the potatoes and carrot with water and boil for 15 - 20 minutes, or until tender.
  2. In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
  3. Drain all but about 2 cups of the water from the potatoes and mash lightly with a potato masher or fork. Mash until desired chunkiness or smoothness is achieved. Add bouillon granules and the milk. Reduce heat to low and season with salt and pepper to taste.
  4. Transfer the onion and celery mixture to the pot. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well. You may need to add more milk if soup is too thick. Add bacon last and garnish with cheese and bacon.
Serve in homemade bread bowls for best results. ;)

Monday, April 27, 2009

Migas


I felt like my blog needed a little brightening up... I'm not sure about the colors yet, but we'll see if it grows on me. It definitely looks more springish though, don't you think?
Here is one of my all time favorite recipes... it's simple, it's easy, it's colorful, and it's oh so delicious. I remember my mom making this for us a lot when I was growing up. And I never got tired of it... not even once. It's a snap to throw together, and you can use whatever you have in your fridge to fit your family's tastes. There are so many possibilites...

  • 8 large eggs
  • 2 tablespoon water
  • 2 tablespoon salsa (your favorite, but it should be chunky)
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 4- 6-inch corn tortillas, torn into small pieces
  • 1/4 cup finely chopped white onion
  • 2 tablespoons chopped green chiles
  • 2 medium tomatos, seeds and pulp removed, chopped
  • 1/2 cup chopped avocado, sprinkled with a little lemon juice
  • 3 teaspoons minced fresh cilantro
  • 1 cup grated mild cheddar or Monterrey jack cheese, or combination of both
  • sour cream
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.
Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs stirring well.
Serve at once with warm flour tortillas. Garnish with additional salsa and sour cream.

Additional ingredients you might love to add:
Chorizo
Chopped Jalepeno

They are also heavenly served with fresh homemade refried beans.

Friday, April 24, 2009

Chicken with Green Curry Sauce


I get in moods where I want to make something exotic and different... something I know that I'll LOVE, but the rest of my family won't eat. ;) This fit the bill perfectly. I don't try a lot of curry dishes even though I do love the spice. This dish wasn't too spicy, and my hubby even said that even though he was prepared to gag, he actually liked it. I, on the other hand, devoured it. Mmm.... the spices are so tantalizing. I served it with an Indian Naan bread, which was really good. It calls for the spice Garam Masala which I went out and bought especially for this recipe, so if you are in my neck of the woods and want to try the recipe, by all means, call me up and borrow that special spice... and it is sooooo special. ;)
(adapted from My Kitchen Cafe)

3 boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and freshly ground black pepper
2 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon ground cumin
1 cup couscous, cooked according to package directions
2 tablespoons freshly chopped cilantro leaves, optional

Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.

In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. Serve chicken and green curry sauce over couscous and garnish with cilantro.

Tuesday, April 21, 2009

Cookies & Cream Rice Krispie Treats


Wow! All I can say is Wow! these were yummy! I found the recipe on Cast Sugar and knew it was love at first sight. I had to wait for a family dinner to make them because I know myself too well. I would have eaten the whole pan by myself if I didn't have a reason to share. My sweet tooth... it always gets the best of me. Make these today! You'll be so glad you did!

Cookies & Cream Rice Krispie Treats
1/2 c. chunks bittersweet chocolate
3-4 Tbsp. unsalted butter
10 oz. (1 pkg) marshmallows
1 tsp. vanilla
6 c. Rice Krispie® cereal
15-20 Oreo® cookies, chopped
4-6 oz. white chocolate, chopped
15 Oreo® cookies

Place bittersweet chocolate in a small bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until melted. Set aside. Grease a 9X13 pan, and also set aside.

Melt butter in a large pot over medium heat. Add marshmallows, and stir until melted and combined with butter. Turn off heat, and stir in melted bittersweet chocolate and vanilla. Gently stir in cereal and chopped cookies, and mix to coat evenly. Press into 9X13 pan, leveling the top (a buttered spatula works wonders here). Allow to cool completely.

Once cooled: cut into squares. Place remaining cookies in a food processor, and pulse until finely ground. Pour out onto a plate, for dipping. Place white chocolate in a small bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until melted.

Dip the top of each square into the white chocolate, and then the crushed cookies. Set aside to cool and set completely. These will keep in an air-tight container for quite a long time.

Tuesday, April 14, 2009

Hershey's Perfectly Chocolate Cupcakes

This has been my go to recipe for chocolate cake and cupcakes for a long time. It's so easy to throw together and so yummy. I first found it on the back of my Hershey's Cocoa box. You just never know where you'll find a great recipe.

Hershey's Perfectly Chocolate Cupcakes
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
3.Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.