Potato Soup (Outback Recipe)

Ingredients

• Potatoes (6-8 depending on the size)
• 1 Onion, diced
• 4 14oz cans of chicken broth
• 2 cups water
• Celery salt to taste
• Pepper to taste
• 1 dash of basil
• 1 dash of sugar
• 2 sticks of butter
• 3/4 cup of flour
• 1 1/2 cups heavy cream

Garnish

• 4-6 pieces of cooked bacon, chopped
• Chopped chives (amount depends on your preference – I like a lot)
• 2 cups shredded Monterrey Jack / Cheddar cheese blend.

Directions

1. Boil the potatoes, peel and set aside (someone suggested you rub with kosher sale and bake the potatoes, leaving the skin on)
2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
3. Add the onion and cook until softened.
4. Add the flour and stir while it cooks for about 3 minutes.
5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
6. Bring to a boil, stirring often with a wire whisk.
7. Gradually add the heavy cream until you’ve reached the proper consistency.
8. Chop the potatoes into bite sized cubes and add to the soup.
9. Simmer for approximately 5 minutes to bring the potatoes to temperature.
10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
11. Enjoy!

Found on Pinterest

Outback's Potato Soup! I have to say this turned out so yummy! Wasn't very fast to make but totally worth it!

The best potato soup I have ever had!

Aunt Sandy's Chocolate Cake

Pour 1/2 c milk in a glass and add 1T vinegar (this will sour the milk)
I actually didn't sour my milk and I LOVED it.  Totally up to you

In a bowl combine:
    2 c sugar
    2 c flour
    1/2 t salt

In a pan boil:
    2 cubes butter (margarine)
     4 T cocoa
     1 c water

Pour into bowl and add:
   2 beaten eggs
   1/2 cup of soured milk (listed above)
   1 t vanilla
   1 t soda

Bake at 350 for 35 minutes

Frosting
Boil:
  1 cube butter (margarine)
   1/3 c milk
   4 T cocoa

Add to 3 1/2 cups powered sugar
add 1 t vanilla
1 c nuts optional

pour over cake.

Aunt Sandy's Chocolate Cake! You boil the frosting and then pour it on top. It seeps into the cake and down the sides then hardens a bit to seem like frosting again. Best Cake Ever!!!

Croissant Melts

One morning I made these croissant melts.  I had something very similar to these at a restaurant called La Baguette in Oklahoma City.  It was HUGE but it was so good, and I wanted to create a version that was more practical for breakfast at home.  Essentially this is a very simple meal.  It's an egg scramble that you lay over a lightly toasted croissant, cover with cheese, and melt the cheese over it in the oven for a few minutes.  You can make these with any combination of ingredients that you like or have on hand.  My favorites are a tomato and basil egg scramble with mozzarella cheese on top and a ham, onion, mushroom egg scramble with Swiss on top.  To create something for my guests preferences, the pictures and recipe below are an egg scramble with ham, onion, tomato and parsley with Swiss cheese.  The recipe is merely a flexible guideline for whatever you'd like to create.

Need: 4 medium sized croissants, 6 eggs, a few slices of ham chopped up, 8 slices of Swiss cheese, 1/4 yellow onion chopped, 2 diced tomatoes, 1-2 tbsp. of fresh chopped parsley (I love parsley so I use about 2 but this depends on your preference) 2 tbsp. of butter, salt and pepper.

Directions:  Set the oven to broil. Slice the croissants in half.  In a toaster, toast them very lightly and lay them out on a baking sheet with the sliced side up.  In a frying pan, over a medium low heat melt the butter and add the onions.  Cook the onions very slowly until they are soft, translucent, and cooked through (best cooking smell in the world!). In a bowl add your eggs and beat with a wire whisk until they are combined well.  Add to the the pan along with the ham, tomato, and parsley.  Scramble the egg mixture until it is cooked through.  Top each croissant evenly with the eggs. some salt and pepper, and then place a slice of Swiss cheese over each one.  Place on the middle rack in the oven and only leave them in there for a few minutes.  Watch carefully so the cheese doesn't burn.  Once the cheese is melted these are ready to serve!  Serves about 4 people.

Croissant Melts (le savoir-faire)

Soup Bread Bowl

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 7 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

My first bread bowl!

Laurie Jenkins' German Pancake Recipe

Melt 6 T butter in microwave and pour into 9"x13" pan

Mix 6 eggs
1 C flour
1 C milk
1/2 tsp salt
and splash of Almond extract *I prefer almond but you could use another flavor

Pour mixture into pan and swirl with butter.  Bake at 425 for 25 min.  IT WILL SWELL and look like it might overflow but it usually doesn't.  If you are concerned, put a pan under it.  **SEE BAKED PICTURE--that's what it will look like.  The tips should be lightly browned and if there is any liquid, it is probably melted butter.

This is a great camping recipe because it works very well in a foil-lined Dutch Oven.

TOPPINGS!
Our favorite topping is a pint of fresh blueberries with melted cream cheese mixed with powdered sugar.
Most of the time we eat it plain with powdered sugar.
You could make a fruit topping, jam or syrup.  Today we ate ours with sliced pineapple and peaches sauted in some agave.  :)  YUMM

Before baking

After baking :)

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Mini Egg Plant Parmesan

I got this idea from Katie Bell and they turned out super yummy!!  I kinda improvised this recipe but you could use whatever you like in Eggplant Parm.  I adapted from this recipe only mini style.  This made 5 little ramaken sized mini parms... there would have been more if I hadn't snacked on the fried eggplant :D



Slice 1 medium eggplant in 1/4" thick slices
Coat in breading according to the recipe and fry
Mix remaining egg with a few tablespoons of ricotta

Spray ramaken with cooking spray
Layer with Emily's Healthy Marinara, eggplant, ricotta mixture, 1 thin slice of fresh mozzarella and a handful of grated parm.  Repeat with eggplant, marinara and grated parm for top layer.  Each ramaken will only hold 2 slices of eggplant with the other ingredients.  They might overflow a bit but smooch it down as much as possible before baking.

Bake at 350 for about 40 min (I didn't use a timer so i don't really know how long it took.)  Sauce should be bubbling and cheese melted.



http://www.foodnetwork.com/recipes/tyler-florence/eggplant-parmesan-recipe/index.html

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Mushroom and Asparagus Risotto

Feeds 8+

2 big bushels of asparagus, cut 2"
4 cups chicken broth
1 pkg of crimini mushrooms (optional)
4 TBSP olive oil
1 red onion chopped
4 garlic cloves finely chopped
1 box Aborio rice
1 cup white wine
1 tsp sea salt
1 tsp pepper
1 cup freshly grated Parmesan cheese

Warm the chicken broth very hot in a saucepan over medium low heat.  In a large saute pan, heat 2 TBSP olive oil over medium-high heat.  Saute onion and garlic.  Add the rice and cook stirring constantly 3-4 minutes.  Add wine and stir until the liquid is absorbed.  Add the broth 1/2 cup at a time.  Stirring occasionally and waiting until it is absorbed before adding more.  Once you add the last 1/2 cup, cover and remove from heat, start heating your asparagus. 

In another pan heat the 2 TBSP olive oil and add cut asparagus.  Saute just until bright green.  4-5 min.

Once broth is completely absorbed in the risotto, add the asparagus and season with salt and pepper.  Stir in Parmesan.  

Before Liquid:

  After Liquid is all absorbed:

This is the rice I used

Italian Meatballs Katie Bell

• 1/2 lb ground beef 
• 1/2 lb sausage 
• 1 egg
• ¼ cup milk
• ½ cup breadcrumbs
• ½ teaspoon salt
• 1 teaspoon oregano
• 1 tablespoon fresh parsley
• ½ teaspoon garlic powder
• ½ teaspoon fresh ground pepper
• ¼ cup grated parmesan cheese

Directions:

Mix all the ingredients together, roll into balls and place on a cookie sheet. (I used parchment paper and it worked perfect so I didn't have to scrape the meatballs off the sheet.)  Bake 350 for 20-25 minutes.

 

NOTE:  Once my sauce of choice is ready I'll throw the meatballs in the sauce for a bit.  You can either let them simmer in the sauce for awhile, or you can just dip them in the sauce and put them back in the oven for another 10 minutes.  This is what I did and they turned out amazing!

Found on Allrecipes, but slightly changed.

Penne with Vodka Sauce Christine Restivo Mulvania

In the spirit Valentine's Day I wanted to post a traditional pasta recipe that I think is down right sexy. Vodka sauce is legit my favorite sauce.  The thing is when you make it at home, from scratch it's a little less "buffet line dish at your niece's christening" and way more intriguing with it's flavor combination of fresh tomato, cream, and vodka.  Plus, pasta is just sexy to eat and a good date choice because it's not difficult or messy to eat.  No cutting, no nothing.  Just fork, pasta, mouth, done.  Allowing for either conversation or flirty glances across the table.  Oh, and this sauce is pink!

Need: 1 lb. of penne pasta, 2 28 oz cans of crushed tomatoes, 1 cup of heavy cream, 3/4 cup of vodka, 1 tbsp of dried parsley, 1 tsp of salt, 1 tsp of pepper, 1 tsp of dried basil, 1 tsp of dried oregano, 1/3 cup of fresh grated Parmesan cheese, 1/3 cup of fresh chopped parsley, 4 cloves of garlic crushed and chopped, 1/4 of a yellow onion diced, pinch of red pepper flakes, olive oil.

Directions: In a pot or large saucepan over medium heat, heat up 2 tbsp. of olive oil.  Add the chopped onion and garlic and cook until the onion is mildly translucent and the garlic is soft.  Do not brown the garlic.  Add the pinch of red pepper flakes and cook for another 2 minutes.  Add the cans of crushed tomato and bring the mixture to a boil. Allow for it to boil for about 4 minutes and lower the heat.  Add the dried parsley, dried basil, dried oregano, salt and pepper.  Allow to simmer for about 20-30 minutes on a low heat.  Add the vodka and simmer for another 5-10 minutes.  Add the cream and stir.  For the pasta set a large pot of water to boil with 1 tbsp of olive oil and 1 tbsp. of salt.  The pasta should be done in about 7 minutes.  Drain and toss the pasta with the grated Parmesan cheese and fresh parsley.  Add a little more fresh ground pepper and serve. 

*This must be served immediately and hot.  It does not sit well as the pasta will absorb the sauce and it will lose it's consistency.

Rosemary Olive Oil Bread Katie Bell

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

Vegan Carrot Curry Soup (Emily Drolshagan)

Ingredients

• 4 cups vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 pounds carrots, peeled and chopped
• 1 (14 ounce) can coconut milk
• 14 ounces water
• 1 teaspoon chopped fresh cilantro (optional)

Directions

1. Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
2. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
3. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.