Cream of Potato Soup

I was under the weather a while back and this soup always sounds good when it is cold outside or your not feeling great. It is creamy and rich and very tasty!

Cream of Potato Soup

• 6 strips of bacon, chopped
• 1/2 medium onion, chopped
• 4 large baking potatoes, 1/2 inch cubes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• 2 cups good quality stock
• 1 c cream
• Sour cream, cheese for garnish

In a large soup pot cook the chopped bacon on medium until crispy. Remove the bacon with a slotted spoon to some paper towels and save for the garnish. Into the bacon fat saute the onions until slightly soft and then put in the potato. Cook until they are softened on the outside and they have a gloss to them. Season with the salt, pepper, basil, garlic and stir to combine. Let saute for a minute or two more and then pour in the stock. Bring to a simmer and them cover and lower heat to medium low for about 30 minutes until the flavors are blended and all of the ingredients are very cooked and soft.

Remove from heat and blend up. I use an immersion blender but you can do it in batches in a food processor or blender. (Make sure you only fill the blender or food processor half full or it will overflow hot liquid.) Once you have it blended return it to your pan and stir in the milk. Warm through a bit on medium low.

Serve with sour cream, cheese and bacon bits on the top.

Peppermint Marshmallows

Peppermint marshmallows are one of our holiday favorites and I made a double batch this year just so we have plenty!

• 4 envelopes of unflavored gelatin
• 1 1/2 c water
• 3 c sugar
• 1 1/4 c light corn syrup
• 1/4 tsp salt
• 1/2 tsp peppermint extract
• red paste food coloring
• powdered sugar
  

Oil a 13X9 baking pan and line with foil and then oil the foil well.

In the bowl of an electric mixer soften the gelatin in 3/4 c water. In a heavy saucepan combine the remaining 3/4 c water, sugar, corn syrup and salt. Bring to boil and stir constantly until it reaches 234 degrees on a candy thermometer.

With the whisk on the mixer at full speed drizzle the sugar syrup slowly into the gelatin and then beat on high for 15 minutes until very stiff. Put in peppermint extract and food coloring paste until you get the desired color. Mix until combined and then pour into the prepared pan. Let set for 24 hours until firm and slightly dried.

Prepare a board covered in powdered sugar and invert the marshmallows and then cover the other side with more powdered sugar. With a sharp knife cut into squares and roll the cut sides in more sugar. Store in a air tight container or plastic bag. Best in the first week or so but will keep for much longer.

I will often dip them in chocolate for a little extra sweetness.

Turkey Enchiladas

Right after Thanksgiving I made this gorgeous turkey and I froze the leftovers and tonight I made my favorite enchiladas. I am very excited for dinner tonight. I have been quite the slacker on the blog front but I am back in business now and will be posting more often for sure.

Turkey Enchiladas

• 
  
  8 flour tortillas


• 
  
  14 oz of your favorite enchilada sauce


• 
  
  2 c chopped, cooked turkey


• 
  
  1 c shredded cheese


• 
  
  1 c sour cream

Preheat oven to 350 degrees and spray non stick spray in the bottom of a casserole dish. In a large skillet warm up the enchilada sauce and make your assembly line of all of your ingredients. You can use beef, pork, chicken whatever you like just make sure it is cooked and cubed into bite sized pieces.

Once the sauce is warm take a tortilla with tongs and dip it in the warm sauce until covered. Let the excess sauce drip off and place on a plate and fill with a handful of meat and top with a sprinkling of cheese. Roll up and place in the pan. Keep doing this until you have all of your tortillas filled and placed in the pan. With the leftover sauce in the pan whisk in the sour cream until it is blended together and a pretty pink color. Pour over the enchiladas and cover loosely with foil. Bake for 30 minutes and then remove the foil and bake for 10 more minutes. Serve with additional sour cream and a salad and you are all set! Enjoy.

Pork Hash

Jake and I went to a fabulous restaurant a while back and had a pork hash that was wonderful! I kind of recreated the essence of it here and I really liked how it turned out. It is a great use for leftover pork roast.

Pork Hash

• 1 Tbs butter and 1 Tbs olive oil
• 1 1/2 -2 cups chopped pork roast
• 1/4 lb brussel sprouts, sliced thinly
• 1 small sweet potato, chopped
• 5 crimini mushrooms, chopped
• 2 drops truffle oil
• 4 eggs, poached
• hollandaise sauce
• dill for garnish

Melt the butter into the oil in a large skillet over medium heat. Saute the brussel sprouts and sweet potato until starting to get tender. Add the mushrooms and cook until lightly browned and tender. Toss in the pork and heat through. Season to taste with salt and pepper and add the truffle oil. Serve topped with the poached eggs and hollandaise sauce and sprinkled with dill. Enjoy!

Hollandaise Sauce

I use this recipe of hollandaise sauce it is all assembled in a blender and goes together really quickly.

• 3 egg yolks
• 1-2 Tablespoons freshly squeezed lemon juice
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 stick butter, melted and hot in a saucepan

In your blender place the egg yolks, lemon juice, salt and pepper and turn on the blender. Slowly drizzle in the butter very slowly until it is all emulsified and thickened. Serve immediately.

Savory Breakfast Bread

So I am back at it with Friday Baking with Not Quite June Cleaver. I took a bit of a hiatus due to being busy but I made the breakfast bread this weekend and I had some this morning with a cup of coffee and it was good. Kind of a different recipe than I have made before but it turned out very savory and filling.

Savory Breakfast Bread

2 cups all-purpose flour
2 1/4 teaspoon baking powder
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped chives
1/3 cup chopped red peppers
9 eggs
1 cup soft butter
3 tablespoons mustard
1 1/2 cups chopped ham
2 cups Gruyere cheese
1/2 teaspoon ground pepper

In a bowl combine the flour, thyme, chives, baking powder and red peppers. Mix together, in a separate bowl combine the eggs, soft butter and mustard. Mix till well blended. Add in the freshly ground pepper and stir. Pour the wet ingredients into a large bowl. Pour in half the flour mixture and mix just till blended. Add in the chopped ham and the cheese. Mix together. Add in the rest of the flour mixture and stir just till mixed. Do not over mix. Pour into 2 greased medium 8×4 loaf pans. Bake in a 375F oven for 30 – 35 minutes. Allow to cool for 10 minutes then remove from pans.

I made mine in a 13X9 pan and it took about 35 minutes as well. I would also beat the butter and the mustard and then add the eggs to combine. The butter didn't mix in as well with the eggs in all at once.

No Bake Candy Cookies

I realized it has been a long time since I have posted anything! I looked at my camera and I have a bunch lined up but just have not had a moment lately to put any of them up. Here is one I took on a recent camping trip. My grandmother had it in her recipe box and they are always a stand by for me when I need something sweet or need to take a cookie or something to a party.

No Bake Candy Cookies

• 2 c sugar
• 1/2 c milk
• 1/2 c butter
• 1/4 tsp salt
• 3 c old fashioned oats
• 1 c chocolate chips
• 1 tsp vanilla

In a saucepan, combine sugar, milk, butter and salt. Bring mixture to a boil over medium high heat stirring constantly. Boil one minute then remove from heat. Add oatmeal, chocolate chips and vanilla. Stir until completely combined and chips are melted. Drop by tablespoonful on to wax paper. Let cool and then store in a cool place in a tightly sealed container.

Sausage and Butternut Fettuccini

I have been working on this recipe for a little while and it is so tasty and just speaks of fall. I have made it before with homemade pasta but here I made it with store bought pasta. It is really good and I think it is a current favorite of mine.

Sausage and Butternut Fettuccine

• 1/4 c pecan pieces
  
• 1/4 lb Italian sausage
  
• 2 tsp sage leaves, sliced thinly and divided


• 1/2 of a butternut squash, cooked through and cut into 1 inch cubes
  
• 2 Tbs butter


• 1 lb fresh fettuccine


• 1/2 c pasta water reserved

I start out with a dry skillet over medium heat and toast the pecans lightly until they smell warm and nutty. Be really careful to keep moving the pan so they will not burn. Once they are toasted remove from the pan and set aside.

In the same hot skillet break up the Italian Sausage into small pieces and cook until browned and cooked through. Get the pasta water hot and get the pasta cooking and finish the sauce. Toss the squash and sage leaves into the skillet with the sausage and warm through. Add in the butter and a little pasta water if you need it to make a sauce. Season with salt and pepper to taste and then toss with your drained fettuccine.

Serve topped with the toasted nuts and enjoy! This will definitely warm you up and have it feel like fall.