Thursday, March 26, 2015

Potato Soup

It was an overcast day -a soup day.  I have a list of different soup recipes I want to try.  On top of the list was a Potato Soup recipe from The Pioneer Woman Cooks.  This soup looked and sounded delicious with all the great veggies -potatoes,carrots, celery, and onions.   Seasoned with salt, pepper and Cajun seasoning.  All of the ingredients are cooked together in a creamy broth.

After the veggies are cooked in chicken broth with some milk, about 2/3 cup of the veggies are puréed.  Next you stir in some cream. Ladle in bowls and top with some bacon and cheese.

I really enjoyed this soup.  The Cajun seasoning added a wonderful flavor to this soup.  To me, this soup was more like a chowder.  Great for a quick cup for lunch or a bowl for dinner.

Potato Soup 
From The Pioneer Woman Cooks 
6 slices Thin Bacon, Cut Into 1-inch Pieces 

1 whole Medium Onion, Diced 
3 whole Carrots, Scrubbed Clean And Diced 
3 stalks Celery, Diced 
6 whole Small Russet Potatoes, Peeled And Diced 
8 cups Low Sodium Chicken Or Vegetable Broth 
3 Tablespoons All-purpose Flour 
1 cup Milk 
1/2 cup Heavy Cream 
1/2 teaspoon Salt, More To Taste 
Black Pepper To Taste 
1/2 teaspoon Cajun Spice Mix 
1 teaspoon Minced Fresh Parsley 
1  cup Grated Cheese Of Your Choice
Preparation Instructions 

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
Makes 12 servings

Sunday, March 22, 2015

Blackberry Ricotta Pancakes

I had some ricotta cheese in the fridge and had picked up some fresh blackberries at Costco.  I was in the mood for some pancakes.  I thought Ricotta cheese and blackberries with a touch of lemon zest would make great pancakes.  I was right - these pancakes were delicious.  They were like eating a fluffy blackberry cheesecake in pancake form.  And the lemon zest, well what can I say but lemon zest always adds extra zing to food.  Deliciousness in every bite.

These pancakes make a perfect breakfast..  You'll start everyone's day with love.

Blackberry Ricotta Pancakes
1 cup ricotta cheese drained if necessary
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
2 eggs, separated into yolk and whites
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
3/4 cup fresh blackberries, slighty smashed
Butter for the pan

1. Whisk togethe flour, baking powder, sugar, and salt in a small mixing bowl.
2. Combine ricotta, milk, egg yolks, lemon zest, and vanilla in a larges mixing bowl.  Add the dry ingredients to the ricotta mixture until just combined.
3. Add the fresh blackberries to the mixture and stir until combined.
4. Beat eggs whites until stiff peakes form. Gently stir a small scoop of the egg whites into the pancake batter, then fold in the remaining egg whites with a spatula.
5. Heat a skillet over medium-high heat. Melt a small amount of butter in the pan, just enough to coat the skillet.  Using a 1/3-cup measure, scoop out the batter and pour onto the hot griddle.  Cook the pancakes for about 3 or 4 minutes, until the undersides are golden.  Flip and cook another 2 to 3 minutes.  Repeat with the remaining pancakes.

Makes 8 to 10 pancakes



Tuesday, March 17, 2015

Irish Cream Alcohol Free


A nice way to celebrate is to pour yourself a nice cup of coffee that is flavored with this rich  homemade Irish Cream.  It is delicious.  So much better than the coffee creamers you get at the store.

This recipe has evaporated milk, milk, and whipping cream - great ingredients for a rich cup of coffee.  In addition to the milks and cream, this recipe also includes some chocolate syrup, sugar, vanilla extract, almond extract and some coffee granules.  Blend them together and then store in fridge until ready to use.

The recipe suggest using 1/3 cup of creamer to cup of coffee.  I used this amount and it was perfect.   This recipe yields about 3 cups.

Irish Cream
From Taste of Home

1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1/2 cup 2% milk
1/4 cup sugar
2 tablespoons chocolate syrup
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup brewed coffee
1. In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator.
2. For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired.
Yield: 3-1/3 cups.

Sunday, March 15, 2015

Irish Beef Stew

Irish Stew - great dish to serve on St. Patrick's Day.  This stew has a rich and very flavorful broth.  The meat is extremely tender and flavorful as are the veggies.  Doesn't it look delicious:)

I found this recipe on one of my favorite foodie websites Simply Recipes.  Like all good Irish Stew recipes, this recipe has Guinness Stout as an ingredient.  I was a little skeptical because I have used Guinness before in recipes and the taste was bitter.  Not so with this recipe.  Everything tasted wonderful.

I have saved this recipe and plan to make it again.  You can find this fantastic recipe here.

Thursday, March 12, 2015

Tex-Mex Chopped Salad

It was one of those perfect days when the sun was shining bright, but it wasn't  too hot.  There was just a very little breeze in the air.  Hard to believe we are still in winter.  Spring is around the corner though.   A salad would be perfect for lunch on a beautiful day like this.  I chose to make a bright and colorful salad - a Tex-Mex Chopped salad.

This salad has colorful ingredients that are tasty and good for you.  There are some slice green peppers, tomatoes, corn, avocados, pinto beans (the recipe called for black beans, but I substituted pinto beans), lettuce (again, I substituted lettuce for cilantro).  All of these salad fixings are tossed in a tangy lime vinaigrette dressing that is out-of-this world delicious.   I like tang to my  salad dressings.

What is great about this salad if you have picky eaters like I do, the  ingredients are separately placed on individual plates.  If a family member doesn't like say avocados, they do not need to put them in their salad.

I loved the flavors and texture of this salad.  Everything blended together nicely and the lime dressing added a wonderful tangy flavor.  I topped my salad with fresh ground pepper.

Tex-Mex Chopped Salad
From Better Homes & Gardens Magazine Adapted by From My Southwest Kitchen

1/3 cup lime juice
1/3 cup olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15-16 ounce) can black beans, rinsed and drained (I used Pinto)
10 ounces frozen whole kernel corn, thawed
2 cups lightly packed cilantro, chopped or 4 cups chopped romaine lettuce
2 cups grape or cherry tomatoes, halved
1 avocado, halved, pitted, and chopped
1 green sweet pepper, chopped
6 green onions, thinly sliced


1. In a screw-top jar combine lime juice, oil, sugar,  kosher salt, and crushed red pepper.  Shake well to combine.
2. Arrange black (pinto) beans, corn, cilantro (lettuce), tomatoes, avocado, sweet pepper, and green onion on plates.  Drizzle with dressing.

Makes 4 servings

Tuesday, March 10, 2015

Beach Shrimp

This easy shrimp bake is the best.  The shrimp are baked in Italian dressing, ground pepper, garlic, lemon juice, parsley,  and of course butter.  Everything is tossed together in a baking dish and put into a 375 degree oven for 25 minutes.

Remove from the oven and serve.  Nothing could be easier for a quick dinner.

I served this dish with a tossed green salad and some bread.

Beach Shrimp
From my recipes

3 pounds unpeeled, large raw shrimp

1 (16-oz.) bottle Italian dressing
1 1/2 tablespoons freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1/4 cup chopped fresh parsley
1/2 cup butter, cut up

1. Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter.
2. Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan.
Makes 6-8 servings

Sunday, March 8, 2015

Crock Pot Chocolate Cherry Cobbler

One of my favorite combinations - chocolate and cherries in a scrumptious cobbler.  This recipe is super easy and you only need three ingredients;  cherry pie filling, a box of you favorite Chocolate cake mix, and butter.  Add all of these ingredients to your crock pot, set it on high and cook for 4 hours.   No stirring required.  The pie filling bubbles up in the cake mix and everything get mixed up on its own.  By-the-way,the aroma is intoxicating as this dessert cooks.

After 4 hours, serve your cobbler with a scoop of ice cream.  It is delicious:)  A dessert made with love.

Crock Pot Chocolate Cherry Cobbler
From Duncan Hines
Special Equipment: Crock Pot

1 (30-ounce) can Cherry Pie Filling
1 box  Chocolate Cake Mix
6 tablespoons butter, melted

1. Spray your crock lightly with cooking spray.  Set aside.
2. Add the Cherry Pie filling to the  Crock Pot.  Next add the cake mix followed by the melted butter.
3. Cover and cook on high for 4 hours.  Serve with some ice cream if desired.

Makes 6-8 servings