Tag Archives: food
I made some chilli right before going to work today. I put more veggies in my chilli than most people I know. In fact, I don’t think anyone has served me chilli with veggies other than peppers and tomatoes.While I don’t follow rules very often, I was curious….when is my pot of “everything that sounds good” no longer a pot of chilli? I put black beans, white beans, red kidney beans, ground turkey, chicken and poblano pepper sausage, sweet onions, green peppers, carrots, celery, mushrooms, and tomatoes in it today but I was about to use frozen corn too! What else sounds good? When should I stop?
As far as I can remember, all of my close friends have loved potato soup. As a teen and young adult, it just didn’t sound good to me. I would cringe anytime I heard some one order it. I had nothing against potatoes. I ate them all the time. Bake potatoes, French fries, mashed potatoes, papas y queso con tortillas, etc. For some reason potato and soup were two words I didn’t think belonged together. Recently something clicked in my brain and I suddenly wanted to try some. Honestly, I realized that I had been making chicken tortilla soup with potatoes so I must just be ignorant to not realize I would love potato soup. I made my first potato soup , in the middle of June, and ate the whole pot by myself in 2 days. Don’t judge me…..
It was simple and I basically looked at several recipes and did my best to not have to go to the grocery store.
Here is my take on Creamy Baked Potato Soup:
What you need:
2-3 strips of cooked bacon
1 small onion, diced
Handful of chopped green onions
1 large baked potato peeled and diced
1 garlic clove, minced
Salt and pepper to taste
1 1/2 tbs of flour
1 1/2 cups of chicken broth
1/2 cup half and half or whipping cream
1 tbs basil
Shredded Cheddar jack cheese to taste
1 tsp Cajun seasoning
Super easy steps
1. In a saucepan, cook your bacon, drain it and reserve some of the drippings in the saucepan. Put the bacon on a plate and chop it up once its cooled.
2. Add onions, mushrooms, and garlic, salt, pepper, and basil and saute 3-5 minutes, mixing
3. Pour in your broth and bring to boil for 3 minutes.
4.Turn the heat down and add potatoes, cream, and Cajun seasoning.
5. Top with bacon and cheese.
P.s. I did not find any recipes with mushrooms in them. I just happened to have mushrooms that night and thought/proved it would go well in the soup. Also, this recipe makes a small pot and yes, I ate it all by myself.
I am the one millionth blogger to say this today: I know its been a while since I have posted a Blog but…..
Seriously, its May. I have been out of town for a graduation and I have been coaching my daughter’s volleyball team. And mostly I lost my mojo. I was so tired that I couldn’t get any inspiration to cook something new. I have basically been preparing food that is my regular, but still yummy , dish. Any way I am back in adventure mode and I should be trying my first cheesecake tomorrowish. Not a big deal to most but I am excited. Send me a cheesecake recipe if you have one you think I should try.
So I got the recipe from a fellow blogger. It is a reblog on my page. I did not follow it completely but this turned out to be the best enchiladas I have ever made. I had been really afraid to try it because I really love meat. But I am on a quest for 10 vegetarian amazing main dishes to provide for my family. My kids loved it and I did not have to trick or bribe them. This is going into rotation for sure. Sidenote: I would make my own salsa with this instead if buying it. I have even shared the link on my Facebook page and received pretty good fedback so thanks a bunch Awakened Vegan!
I am not the picky eater that I used to be. These days, I am pretty much down to try anything. I will even cook something that I know I don’t like, mostly because I know its not the food, its me. One of the things I can barely stomach is fish. Not all fish, but most. I endure sushi but not “real” sushi. My mom makes salmon croquettes that are delicious. I loved the halibut from the Yardhouse is amazing. So I guess I don’t hate it.
Anyway, I have been wanting to eat more fish. Its lighter and healthier so why not?
I have friends and family who ask for my Mango Chicken Curry recipe all the time. I am such a creature of habit with tunnel vision, that it is hard for me to actually slow down and write out a recipe once it has been a staple in my life.
Mangos were decently priced this week so I figured I would grab some for the chicken and some for my monkey who can easily eat two before dinner is served-and still eat all of his meal.
Here is the recipe:
1/2 cup chopped onion, 1 medium sweet red pepper or yellow, 2 tsp of canola oil, 1 1/2 pounds of boneless skinless chicken breasts cut into strips, 1 tbs of curry powder, 2 tsp of ginger powder, 2 tsp of minced garlic, 1/8 tsp of cayenne pepper, 1/2 tsp of salt, 1 1/2 cups of chopped, peeled mango, 3/4 cup coconut milk 2 tbs of tomato paste (optional) 1 cup of potatoes (optional) , 4 servings of cooked rice
In a skillet, saute onions and peppers 2-4 minutes. Add chicken, garlic, curry, salt, ginger, and cayenne. Stir in the mango, coconut milk and tomato paste and bring to a boil. Reduce heat and cover simmer for 10 minutes or until chicken is no longer pink. Serve on top of rice
Once this is almost done cooking, I take half of the vegetables and mango and puree them so that my children don’t pick them out. I just pour it back over the chicken. I prefer to cook this slower than the recipe directs so that the seasonings and the chicken can get to know each other better. When it’s time to reduce the heat I take it down to low. Also I prefer it without the tomato paste and I love throwing in the diced potatoes. If you like it more spicy than sweet then try some red pepper flakes or a more spicy pepper. As you can see we just had some frozen mixed veggies with it. I passed on my technique to eating veggies from my childhood. My oldest just mixed her veggies into her entree and the flavors in the sauce helped her bare the horrible peas and carrots on her plate.