HAPPY MOTHERS DAY

Cream Cheese Potato Soup

I felt like having a nice bowl of soup the other night.  I had some potatoes on hand so I set to work.  I cubed the tomatoes and cooked them in some chicken broth with some seasoning salt, white pepper, paprika, dried parsley, and a bay leaf.  I boiled the potatoes until they were soft.  The soup cooled for a while,  I removed the bay leaf;  with an immersion blender, I pureed the soup.  I returned the soup to the stove and stirred in the cream cheese until the cheese melted.

I ladled the soup in some bowls and topped with bacon and cheese.  Mmmmmm soup doesn't get much better.


Cream Cheese Potato Soup

Ingredients:
4 cups chicken broth
1 Tablespoon dried parsley
1 teaspoon onion powder
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1 bay leaf
1 (8 ounce) package cream cheese, cut into small chunks
Bacon crumbles
Grated Cheese


Directions:
1. In a Dutch oven combine broth, spices, bay leaf, and potatoes.
2. Boil on medium heat until the potatoes are tender.
3. Remove the bay leaf and with an immersion blender puree the potatoes.
4. Add the cream cheese and stir until cheese melts.  Taste and season if necessary.
5. Ladle the soup into bowls and top with bacon and cheese if desired. 

Serves 4-6

Fluffiest Blueberry Pancakes

Those were the best Blueberry Pancakes I have ever eaten.  That was the endorsement these pancakes received from the spouse.  The kids enjoyed them too.  Pancakes are a great option for any meal.  Quick, easy, versatile, and delicious.  I took advantage of making  blueberry pancakes  for dinner because blueberries are plentiful.

These pancakes took about 10 minutes to prepare and about 15 minutes to cook.  The were truly fluffy, delicious and loaded with blueberries. Cooking them in butter added a nice crunch to the edges.


Fluffiest Blueberry Pancakes
From Pinch of Yum
INGREDIENTS

3/4 cup milk
2 tablespoons white vinegar
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1+ cup fresh blueberries
more butter for the pan

INSTRUCTIONS

1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
2. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
3. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

4.Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain.

Serves 4

Beef Taquitos

Beef Taquitos are simply delicious.  They are a great finger food you just pick up, dunk in some salsa, guacamole, sour cream and eat.  These taquitos have a creamy beef filling with a little zest to it.  I used corn tortillas to wrap my filling but you can use flour if you wish.    Note: This recipe is a great way to use any leftover roast beef you may have on hand.  Before baking the taquitos, I lightly sprayed some cooking oil on them and sprinkled them with kosher salt.  This really enhanced the flavor. They are baked in a 425 degree oven for about 17 minutes.  I let them cool a little  - about 5 minutes before serving.

Best Taquitos ever.  Crispy, yet slightly soft in the center.

Beef Taquitos


Ingredients:
3 ounces cream cheese
1/4 cup salsa verde
1 tablespoon fresh lime juice
2 teaspoons dried cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups shredded cooked beef
1 cup shredded Mexican Cheese
12 corn tortillas
cooking spray
kosher salt


Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
2. Place cream cheese in a microwave safe bowl.  Microwave for 20 seconds or until it is easy to stir.
3. In a large mixing bowl, add the cream cheese, salsa verde, lime juice, dried cilantro, chili powder, ground cumin, onion and garlic powders.  Stir until well mixed.
4. Add the beef and cheese to the mixture and combine well.
5. Heat corn tortillas wrapped in damp paper towels in the microwave for about 25-30 seconds.  This will make them easier to roll without cracking.
6. Place 2 tablespoons of the filling on the lower third of the tortilla keeping it away from the edges.  Roll up the tortilla and place seam side down on the prepared baking sheet.  Repeat until all filling has been rolled up.
Note:  As you are working on the taquitos, the ones placed on the baking sheet cover with a damp paper towel.

7. Remove the paper towels and lightly spray the taquitos.  Sprinkle the tops with kosher salt.  Place the pan in the oven and bake for about 15-20 minutes or until crisp and the ends start to brown.
8. Remove from oven and let cool slightly before serving.  Dip in sour cream, salsa, or guacamole.


Makes 12 Taquitos

Strawberries 'n' Cream Bread

Moist, creamy texture, and delicious are just a few ways I would describe this bread.  I have always loved a good strawberry bread.  When I saw this recipe as I was searching the web, I knew I had to make it.   Strawberries and cream what a wonderful combination.

As this bread was baking, the house smelled heavenly.  I couldn't wait to try the bread.    The aroma did not disappoint.  The bread was delicious.  A moist creamy bread with strawberries and the sweet crunch of pecans with a hint of cinnamon.  The recipe called for walnuts, but I did not have any so I used pecans instead.

A great bread to add to your baking list.



Strawberries 'n' Cream Bread
From Taste of Home


Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, toasted, divided


Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well.
2. In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts.
3. Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Strawberries, Sour Cream and Brown Sugar

I have never heard of fresh strawberries dunked in sour cream and then brown sugar.  They sounded delicious and I couldn't wait to try them.  Luckily, I just got some strawberries form Costco and I had plenty of sour cream and brown sugar.

They were fantastic.  A quick treat to dunk and eat.  I will be enjoying these all summer long.


Strawberries, Sour Cream and Brown Sugar
From Our Best Bites

Ingredients

Fresh Strawberries, Stems attached
brown sugar (I suggest a fresh bag)
Sour Cream (I suggest full fat)


Instructions

Place some sour cream in a small bowl, place some brown sugar in a separate small bowl.  To serve, have people dip a berry in sour cream and then in brown sugar, and eat immediately!

Instant Pot Mediterranean Chicken

This is a delicious dinner that is quick, healthy, and has the flavors of the Mediterranean.  This recipe takes about 15 minutes to prepare and about 20 minutes cooking time.

I found this recipe  on one of my favorite websites, Taste of Home.  The recipe was very easy to prepare and it tasted delicious. Everything came out perfectly cooked.    It was loved by the entire family.  I will be making this recipe again soon.

Instant Pot Mediterranean Chicken Orzo
From Taste of Home

Ingredients:
6 boneless skinless chicken thighs (about 1-1/2 pound), cut into 1-inch pieces
2 cups chicken broth
2 medium tomatoes, chopped
1 cup sliced pitted green olives, drained
1 large carrot, halved lengthwise and chopped
1 small red onion, finely chopped
1 tablespoon grated lemon zest
3 tablespoons lemon juice
 2 tablespoons butter
1 tablespoon Herbes de Provence
1 cup uncooked orzo pasta

Directions:

1. In  a 6-qt. Instant Pot, combine the first 11 ingredients; stir to combine.  Lock the lid; close pressure-release valve.  Adjust to pressure-cook on high for 8 minutes.  Quick release the pressure.
2. Add orzo, Lock the lid; close pressure-release valve.  Adjust to pressure cook on low for 3  minutes.   Allow the pressure to naturally release for 4 minutes, then quick-release any remaining pressure.
3. Let stand 8-10 minutes before serving.


Serves 6