Baked Potato Soup

This may be the best potato soup I've ever tasted! Having the potatoes previously baked makes it taste so different in a good way. The recipe is from Our Best Bites.

3 Tblsp. butter

2-3 cloves garlic, minced (I think I used at least 4 garlic cloves)

1/2 Cup flour

4 1/2 Cups milk (low fat is fine)

1 (14 oz.) can chicken broth

4 medium baking potatoes (about 2 1/2 lbs.), baked

2 Cups grated cheddar (or sharp cheddar) cheese, divided

1 1/2 tsp. salt

1/2 tsp. black pepper

1 1/2 Cups sour cream, divided

1/2 Cup chopped green onions, divided

8 slices bacon, cooked and crumbled, divided

DIRECTIONS:

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (If you get to this point and don't have a smooth liquid, stop, and put the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup sour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top each serving with the remaining sour cream, onions, cheese, and bacon.

Gourmet Green Salad with Red Wine Vinaigrette

This recipe is off Mel's Kitchen Cafe and is for sure one of my new favorite salads. I made it on Easter two weeks ago and have made is three times since. Seriously, try it!!! This recipe makes a huge salad, so I usually at least cut it in half.

Salad:

10 - 12 cups mixed greens

1 pound white button mushrooms, sliced

2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples...I used one pear and one apple)

1/4 cup thinly sliced Parmesan cheese (I used my big block of cheese and used a vegetable peeler to slice off thin peels of Parmesan)

1 large carrot, thinly sliced

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 cup thinly sliced red onion

5 - 7 slices of bacon, cooked and coarsely chopped

3 cups of homemade croutons (see below)

Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing.

Red Wine Vinaigrette:

2/3 cup red wine vinegar

1 1/2 cups sugar

1/4 cup red onions, finely grated (about 1/4 of a large red onion)

2 Tblsp. Dijon mustard

2 tsp. salt

ground pepper to taste

2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1 -2 weeks (if it gets too thick when it's been in the fridge, pop it in the microwave for 5 - 10 seconds to help thin it out).

Homemade Croutons:

These are so much better than storebought and so easy to make too! You can use any bread that has substance to it. It can't be too airy or it won't work, but any fairly dense bread will work. I used hoagie buns from the deli at Target, and cut them into 1/2 inch strips. Then cut the strips into about 1/2 to 3/4- inch cubes.

Place the bread cubes onto a rimmed baking sheet. Preheat the oven to 425 degrees.

Drizzle the bread cubes with about 2 Tblsp. olive oil and toss well with your hands so the cubes are evenly coated, for the most part.

Next, take about a teaspoon of coarse/kosher salt and sprinkle it over the bread cubes.

Do the same with about a 1/2 teaspoon of freshly ground black pepper.

Toss again until spices are evenly distributed. Then put it in the oven for about 8 - 10 minutes, checking often and baking until the cubes are golden brown and toasted.

Anniversary Bowtie & Asparagus Pasta

I made this pasta to go with some chicken breasts on Mother's Day, and it is DELICIOUS!! Not too healthy, but seriously so good!!! I got the recipe from Favorite Family Recipes, and adapted it to my liking.

1 (16 oz.) package bow tie pasta

1/2 cup (1 cube) butter (don't substitute margarine)

3-4 cloves garlic, minced

3/4 cup grated Parmesan cheese

1-2 chicken bouillon cubes

1 pint heavy cream

salt and pepper to taste

1 small bunch asparagus, blanched (original recipe called for 10-15 spears, but I thought it could use more)

1/2 cup bacon, crumbled (I used the real bacon pieces from Costco)

1/2 cup toasted pinenuts

parsley, to taste

Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT overcook. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt and pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and Parmesan cheese and toss together. Serve immediately.

Calico Baked Beans

So I got this recipe off the Platinum Wives Recipe Blog, and I would have NEVER looked at the ingredients and thought I should make it. The only reason I wanted to try it is because Jessica Stevenson posted it, and anything that I have tried that she made has been DELICIOUS! I wouldn't normally have this for a main dish, because it seems like such a big dish of meat, but if you took this dish of baked beans to a summer BBQ, everyone would think it's the BEST baked beans ever:)

1/2 lb. bacon, chopped

1 lb. ground beef

1 medium onion, chopped

1/2 tsp. salt

1/2 cup catsup

3/4 cup brown sugar, packed

1 tsp. dry mustard

2 Tblsp. vinegar

1 (16 oz.) can kidney beans

1 (16 oz.) can pork and beans

1 small can lima beans (drained)

Brown hamburger, bacon, and onion...drain. Add salt, catsup, sugar, mustard, and vinegar. Mix well and bring to a boil, then add beans to mixture. Put in 2 quart baking dish, leave uncovered, and bake in 350 degree oven for 1 hour.

Meditteranean Pasta

I got this recipe from allrecipes.com.

1 (8 oz.) package linguine pasta

3 slices bacon

1 lb. boneless chicken breast halves, cooked and diced

salt to taste

1 (14.5 oz.) can peeled and diced tomatoes with juice

1/4 tsp. dried rosemary

1/3 cup crumbled feta cheese

2/3 cup pitted black olives

1 (6 oz.) can artichoke hearts, drained

Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, drain, crumble and set aside. (You may also use already cooked bacon if you want)

Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnish with extra feta if desired.

Sweet and Salty Salad Wrap

I got this recipe from Our Best Bites, and ate it ALL the time last summer!

baby spinach

cooked/shredded chicken (I use leftover rotisserie)

craisins

crumbled bacon (I use the crumbled Kirkland bacon from Costco)

feta cheese

poppyseed dressing (homemade or Brianna's)

Toss together the above ingredients, then wrap in a tortilla, pita, or flatbread wrap.

Copycat Olive Garden's Zuppa Toscana

I got this from Favorite Family Recipes, it is a GREAT winter soup!

3 (14 oz) cans chicken broth

2 cups whipping cream (last time I made it, I didn't have quite enough whipping cream, so I used a little French Vanilla Creamer and we liked it just as much, maybe better!)

red pepper flakes (to taste)

Salt and Pepper (to taste)

1 small onion, diced and sauteed

1/2 pkg. bacon, cooked and crumbled (I just use the real bacon bits from Costco)

4-5 cups chopped Kale

3-4 potatoes, cleaned and chopped (do NOT remove skins)

1 lb. pork sausage (or mild Italian sausage) shaped into small rounds, browned, and put on paper towels to de-grease

Put everything except potatoes in crock pot on high 3-4 hours. Add potatoes the last 40-60 minutes(so they don't get soggy). Serve with rolls or breadsticks.

Refried Beans

This recipe is a freezer recipe and yields 10 cups of refried beans

2 onions, peeled and chopped
6 cups dried pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped (optional)
1 cup crumbled bacon (I used the real bacon bits from Costco)
3 Tblsp. minced garlic
1-2 tsp. salt
3 tsp. fresh ground pepper
1/2 tsp. ground cumin
16 to 18 cups water (for more flavor, use half unsalted chicken broth and half water)
salt and pepper to taste

Place onions, rinsed beans, jalapeno, garlic, salt, pepper, and cumin in a slow cooker. Pour in water and stir to combine. Cook on high for 8 hours.

Once the beans are cooked, beat them in the slow cooker with an electric beater, adding water as needed to attain desired consistency.

When beans have cooled, add salt and pepper to taste and place in freezer bags, then label and freeze.

Lasagna Rolls

I got this recipe from Good Things Utah. It is delicious, but it takes forever to make, so I doubt I'll be making it often.

Ingredients:
18 lasagna noodles (about 1 pkg), cooked al dente
1 (16 oz.) jar Alfredo sauce
1 (16 oz.) jar Spaghetti sauce
1 packet creamy pesto sauce, prepared with all milk
1/2 cup Parmesan cheese

Filling Ingredients:
1 lb. ground turkey
1/2 large onion, diced
4 slices bacon, chopped
1 (2 lb.) container Ricotta cheese
1/2 box frozen chopped spinach, thawed, squeezed dry
Heaping 1/4 cup sun-dried tomatoes, chopped
1 1/2 cups grated cheese (Mozzarella or Italian blend)
1 large egg, lightly beaten
salt and pepper
garlic powder
Italian seasoning
ground nutmeg

Cook lasagna noodles until al dente. Do not overcook.

Combine chopped bacon and onion in a skillet over medium heat. Saute until onions are translucent. Drain bacon grease.

Add ground turkey to the bacon and onion. Season with salt and pepper to taste, 1/2 tsp. garlic powder, 1/4 tsp. nutmeg, and 1 tsp. Italian seasoning, or to taste. Cook through, and drain any grease

Place meat/onion mixture in large bowl along with remaining filling ingredients. Season with 1/4 tsp. garlic powder, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1/2 tsp. Italian seasoning. Combine thoroughly.

Spoon 1/3 cup filling along entire noodle then roll up. Continue with remaining noodles.

Spread 1/2 the jar of Alfredo sauce on the bottom of a 9 x 13 inch baking pan. Place lasagna rolls, seam side down in the pan. Pour remaining Alfredo sauce, then marinara and finally the pesto sauce atop rolls. Sprinkle with Parmesan cheese.

Bake at 400 degrees for about 20 minutes or until parmesan is golden and lasagna rolls are cooked through.

Turos Csusza

1 (16 oz.) package egg noodles
4 slices smoked bacon, cooked and crumbled
2 cups sour cream
1 (12 oz.) container cottage cheese
salt to taste

Preheat oven to 350 degrees. Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain well.

Place the drained noodles in a large baking dish. Stir the sour cream into the noodles. Spoon the cottage cheese evenly over the top of the noodle mixture. Sprinkle the crumbled bacon over the top; season with salt.

Bake in preheated oven until the cottage cheese softens, about 10 minutes.

Honey Mustard Chicken (copycat Outback's Alice Springs Chicken)

Marinade:
1/2 cup Honey Dijon Mustard
1/2 cup honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix ingredients together and pour 1/2 - 2/3 of sauce over the chicken. Cover and chill for 2 hours.

3 large (or 4 small) boneless skinless chicken breasts
1 Tblsp. oil
2 cups sliced mushrooms
2 Tblsp. butter
salt, pepper, and paprika
4 pieces cooked bacon - halved
1 cup shredded colby jack cheese
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. Sear chicken on stove in oil for 3-4 minutes. Remove from heat. Saute mushrooms in butter in another pan.

Divide the marinade into two separate bowls, saving one bowl for dipping sauce. Brush each breast with the other half of reserved marinade. Season with salt, pepper, and paprika. Put two halves of bacon on each chicken breast. put on mushrooms, then sprinkle cheese on top. Bake for 20-25 minutes.

Florrie's Salad

Romaine Lettuce
Fresh Spinach
Mozzarella cheese, shredded
Bacon, cooked and crumbled
Chicken, cooked and shredded
1/2 cup Almonds
3 Tblsp. sugar

Candy the almonds by placing them in a small frying pan with the 3 Tblsp. sugar over medium heat. Stir almost constantly until sugar begins to melt and coats the almonds. Remove from the pan and place on cookie sheet to cool.

Place all other ingredients in a large bowl, and coat with dressing just before serving.

Dressing:

1/2 cup rice vinegar
1/2 cup oil
1/2 cup sugar
1 Tblsp. poppyseeds
2 tsp. (be generous) raspberry jam

Mix all ingredients and place in refrigerator until ready to pour over salad. The flavors mix better together if you make this a little ahead of time and let chill in refrigerator.

Caramelized Green Beans

1 lb. fresh green beans
1/2 lb. bacon
1/2 red onion, sliced
3-4 cloves garlic, minced or pressed
olive oil
2 Tblsp. sugar
2 Tblsp. soy sauce
1/2 tsp. Kosher salt
Lots of freshly ground black pepper

Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.

Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl.

Make sure your onions are sliced, garlic is pressed, and everything is ready to go...the first time I cooked these, I wasn't quite ready with everything, and I slightly overcooked the beans...they were still good, but if your ready it's much easier!

Remove bacon from pan and drain on a paper towel. Pour bacon drippings out of pan, reserving 1-2 Tblsp. of bacon drippings in the pan(or drain all the bacon drippings, and use olive oil instead). Heat the pan back up, and add onions and garlic.

Add beans to boiling water. Place colander in a clean sink. Boil for one minute (you don't want them to cook all the way in the boiling water). Meanwhile, stir the onions and garlic so they don't scorch. After one minute, drain beans in the colander in the sink.

Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes.

Stir the sauce and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy. Do this for another 2 minutes.

Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.

Linguine Carbonara

2/3 lb. linguine
3 minced garlic cloves
3/4 cup frozen peas
3 Tblsp. extra virgin olive oil
2 eggs-beaten with 1 Tblsp. milk and 2 Tblsp. pasta cooking water
1/2 tsp. crushed red pepper
1 cup Kirkland Crumbled Bacon
1/2 cup grated parmesan cheese
2 Tblsp. parsley-chopped (optional)
freshly ground pepper-to taste

Cook the pasta in boiling salted water to al dente. Drain the pasta, but reserve a little of the cooking water for the egg mixture.

Heat the olive oil in a large pot. Add garlic and peas, and cook over very low heat. Stir in the red pepper. Next, add the cooked pasta to the pot, and stir to combine. Add the bacon crumbles and the egg mixture and toss. Turn the heat off and add the cheese, parsley, and black pepper. Serve.