Posts Tagged dinner

Chili Willies!

Its getting nippy down here (lows in the 20s) in Texas so it’s time for chilis, stews, soups, & comfort food.
Next week I’ll post my chunky Texasy chili, but this week is question time:

What is your go to winter liquid meal fix?

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Potato Soup Ala Mother’s Day

This wasn’t the funnest Mother’s Day, not with every family member sickened with upper respiratories. But as the good & healthy child I set forth to make something they could eat. I thought of warm potato soup & searched the interwebs for just the right one; bacon, cheese, creamy goodness as required. I stumbled upon (pun!) Chunky Cheesy Potato Soup on Food network. I had to edit, but here’s the dish:

1/2 lb Bacon (no precooked junk)
1/2 large white onion diced
4 potatoes unblemished, chopped
1/2 head garlic diced
1 Qt heavy cream
2 c grated cheddar (I like sharp)
1 Tsp flour
2 green onions chopped
Salt & pepper

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Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.

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I semi peeled my potatoes; I like a little skin for flavor. I also soaked them in 1 clove garlic diced & water while the bacon cooked.

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Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.

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Add cream, salt pepper to taste.

Dredge (add flour to cheese & toss for good coating) cheese.

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Add slowly to the pot, stirring to melt. Add a few green onions.

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Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.

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Minted Cookies

While this recipe won’t help you mint your own coins, it will help you make delicious minty easy cookies. These Andes mint cookies have long been on my to do list, but due to the seasonal shortage of regular size Andes mints, placed on the back burner. But no more!

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With a nice gesture from an Olive Garden waitress, & cookie request from a missionary in need (more on them at a later date) I got the chance I was looking for.
So many of the recipes were mixed in Andes bits, not thumbprint style, & many were complicated more than I felt they needed to be. I ended up doing a Google picture search hoping I’d see the cookie for me. At last, I found a pretty cookie with a small ingredient list! Below is the recipe, with an important ingredient change.

Andes Minted Thumbprints

1 box devil’s food cake mix
1 egg
½ c oil
1 TBSP water (as needed)
12-15 Andes mints (or ¾ c Andes bits)

1. Preheat oven to 350°. Unwrap & cut mints in half. **Keep handling of mints to a minimum as they’re prone to melting before necessary.
2. Mix cake mix, egg, & oil in a bowl. Here is where my problem with the original recipe started. They only used ⅓ c oil which left the mix very dry & crumbly, to the point you couldn’t roll dough together. I had to add oil & eventually a little water so the dough was thoroughly moistened & clumpy. If dough is still a little dry, add water. Dough should lightly clump & hold shape when pressed together.
3. On parchment lined cookie sheet, place 1 TBSP dough 1″ apart. A measuring spoon helps keep dough form. A flattened bottomed cookie is a good thing. Fill sheet. Applying light pressure, use your thumb to make an indentation on the top of each cookie.
4. Bake for 8 minutes, a maximum of 9. Do not over cook. Set your kitchen timer.
5. Finish scooping dough on second cookie sheet & indent cookies.
6. While still warm & on cookie sheet, place half an Andes on top of each indentation. If the indent isn’t deep enough, use the back of a spoon to press a slightly deeper hole. Let Andes melt. Test for swirling consistency, then swirl mint with handle of spoon.

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7. After swirling cool cookies on cooling rack for up to 2 hours. Store in an air tight container. If needing hardened Andes quicker, refrigerate for a few minutes until firm but not moist (watch condensation).

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Tasty Tidbit Tuesday: leftover easter

Today I’m just posting a few ideas on how to use your leftover Easter fare, because honestly, even I get tired of the same thing day in & day out. Here’s a few ways to hide the leftovers in new clothes.

Cuban Fried Rice

Eat your thrice deviled eggs

Grilled baaaa salad

Eggcellent salad

Ham salad spreadable

Ham & egg breakfast casserole

Or if all else fails, get a freezable container & store for a later month when you start craving your fancy Easter favorites! Just check here for the lifespan of those delectable leftovers.

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Berry biscuits & sauce

A recipe I tried this weekend from BHG (better homes & gardens) that was delicious & has room for variability.

Read the rest of this entry »

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Pasta Tuesday

A simple yet filling pasta dish that allows for additions or substitions. Those will be listed with (optional) next to the ingredient.

Olive oil
Grape tomatoes
5 strips sun dried tomatoes julienne
1 Tbsp minced garlic
Parmesan cheese coarsely grated
Bacon precooked crumbles (optional)
Fresh basil (optional) diced
Fresh baby spinach (optional)
Diced precooked chicken (optional)
White wine (optional)
Pesto (optional)
Cooked pasta your choice, but shaped pasta holds the topping better.

With a small saucepan (1 egg pan), pour enough oil to lightly coat the bottom.
Slice tomatoes in half width-wise. Place cut ends into oiled pan. Fill bottom of pan with tomato halves.
Dice sun dried tomato strips add to pan as well as minced garlic (jarred is fine). Add bacon, chicken & basil if warranted. Place over med-low burner for 1 to 2 minutes. Cover for 2 minutes & let steam. If adding spinach, do so now.
If with spinach, cook until slightly wilted. Otherwise uncover on med another few minutes. If low on liquid add a shot of wine or pesto. Stir throughly & let simmer until warmed.
Serve toassed with pasta in a family style bowl for table feeding.

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