Showing posts with label cheddar cheese. Show all posts
Showing posts with label cheddar cheese. Show all posts

Monday, August 18, 2014

Baked Potato Soup

Hi Everyone! I'm back again with a (not so exciting) new post...which you're probably asking "what's with the Baked Potato soup?" After all these weeks of absence, you would think I would come back with some exquisite, and amazing food to show off....hey, but just look at the gorgeous 'hand stitched' Italian table cloth (never used), the antique silver plated soup spoon, and the Italian napkin...all these things handed down to my daughter from her sweet M-in-law from Italy...except for the soup spoon which an entire set inherited from my Hungarian aunt (Mariska)

This is truly an amazing comforting soup...'for the soul'...just look at the crispy yummy bacon bits, and the chunky pieces of 2 boiled potatoes, which was an addition to the homemade vegetable broth that it was boiled in, and added 2 peeled leftover baked potatoes...all mixed together in the blender, heated up and added 1/2 cup sour cream at the end. You can substitute Greek yogurt instead! Creamy soups are so easy to make...all you need is a blender, food processor, or even a 'hand held immersion blender/mixer) and your creativity!

I missed so much opportunity to be posting so many different foods that I actually made in the last weeks that just flew by...not photographing anything...could also have had the chance to do a few Restaurant Reviews...(no photos)...well, could've...would've...should've...all have gone by, not focusing on it. I admit, I do regret procrastinating, and feeling 'down in the dumps' (no excuse)...can't take everything to 'heart' that we have no control over!
As you know, I'm a huge Pinterest fan...love, love, finding some awesome things on Pinterest...especially foods, fashion, home décor, and travel...my oh, my...the amazing places we could go to...just have the $$$!
Well, as you may, or may not know, but I have a board on Pinterest called #soup love where I found this most gorgeous and yummy Fully Loaded Baked Potato Soup and decided that I want to make it, just did not have 6 slices of bacon...only 3~ I did not follow their recipe all the way thru...so I made it my own...next time I will follow through the step-by-step recipe. When you see a photo on Pinterest, just click on the photo and it will lead you to the 'source' and most likely you will find the recipe, or the 'link' that it came from. In this case, I did find the source; which is called...
Tasty Kitchen...you will find the step-by-step recipe for this amazing soup!
Here's the recipe and my adaptation in blue:

Fully Loaded Baked Potato Soup

Ingredients

  • 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes (I used 2 med. leftover baked potatoes and 2 med. peeled, and diced potatoes boiled in 2 cups of 'homemade veg. broth)
  • 6 slices Bacon, Diced (I used 3 slices of bacon)
  • 6 Tablespoons Butter (no butter used)
  • ½ whole Onion, Chopped (1 med. onion chopped)
  • 2 cloves Garlic, Minced
  • ⅓ cups All-purpose Flour (2 Tbsp. all-purp. flour)
  • 4 cups Chicken Stock (2 cups homemade vegetable stock)
  • ½ teaspoons Sea Salt (or To Taste)
  • 2 teaspoons Ground Pepper, Or To Taste
  • 2 Tablespoons Olive Oil (I used 3 Tbsp. olive oil)
  • 3 cups Shredded Cheddar Cheese (no cheese)
  • 4 whole Scallions (Green Onions), Sliced (no scallions) used sprig of parsley
  • 1 cup Greek Yogurt (1/2 cup sour cream)

Preparation Instructions

Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Chop potato skins and set aside.
In a large stock pot brown the diced bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease.
Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.
While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.
In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat and heat until all of the butter is melted. Add the chopped potato skins and fry them until crisp and heated through.
Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and Greek yogurt into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins.
 

OK...now that this recipe is out of the way...I'd like to share with you our typical S. Florida cloudy skies...so close that you can almost touch it...followed by a super storm immediately after the clouds, lasting for about an hour and followed by sunshine, or again more storms!
A typical Sunday afternoon...4:00PM; returning from the PGA Mall w/family...going over the Southern Blvd. bridge in West Palm Beach...stopped at the red light on the bridge, when suddenly realizing the huge rain cloud hovering over our heads.
Got out of the Jeep...so did other people, to snap photos of the storm cloud!
You would think this is a 'black and white' photo...but it's not; it is actually the grey color that it was taken with color!
Ten minutes later at my destination...on the beach! The clouds look like they could just 'devour you'...a bit 'scary'!
Another 10 more minutes later; have you every seen clouds like that?...as they say..."this is South Florida"...indeed it is...a 'typical S. Florida weather'! (just an hour earlier, it was sunny, with a few scattered clouds)

Have a beautiful week, my dear friends! (readers, followers, and all!) ...xoxo

 

Sunday, October 20, 2013

Hungarian Mushroom Soup...

I couldn't decide what to post for a much overdue post for Sunday! Should I post a 'Silent Sunday' random photo...and call it a day?
...or should I just let Sunday slide, and wait till my previous post is 1 week old; as I have been dealing with this for the last few months?
...or, just do a random post on my latest photos of one of my self-created favorite Hungarian comfort soup that I've been eating since childhood?
Well, the answer is YES...and more!

As you can see, I changed my profile photo back to the one I took this summer...prior to my skin cancer surgery on my forehead. I did post a recent one, which you will find on my facebook profile page...which I will also be removing. When examining the photo up close, you can see the scars of my skin cancer surgery from last month.

Also, I've had a more recent skin cancer surgery nearly one week ago on top of my head...BASAL-CELL CARCINOMA. Unfortunately, this particular one, I've been putting it off for several months now...but, that did not solve anything, only made it worse; having the cancerous mole spreading wider, and deeper. I went through a 3 hour gruesome painful procedure, they had to keep cutting it deeper and wider...three 30 minute waiting time...each time having the biopsy after each procedure and going back to getting the cancerous tissue cleared up. (Vanity is not an option)...you do, what you have to do!...its a matter of saving your own life!

As for stitching up the wound...yet, I had to go to another facility by our local hospital, to have it stitched up, which was another 2 hour waiting, and treatment. Thanks to my sweet and patient 'one-and-only lovely and caring daughter, Lora)...I don't know what I would have done without her. She not only had to drop off two of her children (my grandchildren) ...on the way to school, early morning; but drove me straight to have the outpatient surgery, and wait with me for 5 hours.

Anyway...enough said: Even though doctors claim that I have Easter European DNA...skin, which is highly sensitive to the bright Florida sun...its also the fact that not just me...but we all have been ignorant of over-tanning in the dangerous sun without sun protection...in the last three decades, or so... and now, most of us are paying the price. 

Here's a very well collected information about BASAL-CELL CARCINOMA...on WIKIPEDIA

Also, I have found some support group on-line regarding skin cancer patients dealing mainly around the facial and head area; as I have. This will be my third surgery...two, on my forehead...and this latest on my head which was a total shock and surprise discovery!

Do not ignore any mole, or unusual growth on skin that might appear suspicious...especially if it bleeds...forms a crust, and does not disappear in a month or so. Also, look for discoloration on a mole, or anything that appears out of the ordinary. It could actually cause losing your life if you let it go untreated!
I have learned how to make the world's most famous Hungarian soups....gorgeous clear chicken, meat, or vegetable broths; creamy thick comforting soups and the most famous of them all is the Gulyás Leves= Hungarian Goulash Soup...which is NOT the stew, but the actual soup (another discussion and post for a later time)
I'm going to share a 'secret' product with you that is 'gonna knock your socks off'...seriously! Do you see the pretty red swirls on top of this delicious comforting and delicious soup?...well, it is imported from Hungary and its called PIROS ARANY= red gold!...seriously, you would think they discovered GOLD! Never, ever...have I tasted any condiment, so delectable, so creamy, not too-too spicy...just open up this beautiful red tube of the most amazing flavor enhancer (authentic paprika paste)... you will get hooked on this...I promise!...and oh, by the way, here's one place where you can order this. (as for me, I received this from Hungary through a niece of my sister here, in the U.S.)
Here's one source where you can get this amazing product: HUNGARIAN MALL

Also, you can purchase Piros Arany (paprika paste) from E-Bay...so check this out!

I did not go grocery shopping all this past week...taking heavy duty antibiotics, and for pain; some strong pain medication (which causes drowsiness)...spent all my time at home, and decided to make this delicious soup, and grilled cheese sandwich, after literally having no appetite for the first 24 hrs.
Scrounging through my fridge and cupboards...always finding something to make...if nothing else, a nice comforting soup, and sandwich is always the best solution; Grilled cheddar cheese and sliced tomatoes on whole grain bread...yumm! (for the recipe-by request)





Saturday, May 25, 2013

Bacon-and-Egg Muffins

Just think; you can make these fabulous muffins for breakfast...bacon, lightly scrambled eggs, and shredded cheddar cheese, all rolled into one!

There's about a dozen version of the Bacon-and-Eggs Muffins recipe online, but I found this to be the best, from Better Homes and Gardens Magazine. This is what I call a 'hearty' breakfast, or 'snack'
treat. Here's the recipe, just click to view and print it!


Have a wonderful and safe Memorial Day weekend! xo
Bacon-and-Egg Muffins

Wednesday, October 10, 2012

Red Clam Sauce with Linguine

I'm at the point where I feel like 'throwing in the towel'...and take a 'blogging break'...I'm totally discombobulated, disconnected, so not on the 'ball' with my blogging, and keeping up with my posts that would actually amount to something or feel I have a connection to the proper groups, blog hops, social networks. I'm probably the only food blogger that hasn't used STUMBLE! Even my Google+ is sitting there all lonely and not properly attended to. I was one of the last ones that stayed on the old Blogger format, until they finally discontinued the old format! Good thing I'm able to figure out the new Blogger format, which is really great:)

As I mentioned the last time that I don't take photos of the things I make every day...but then, if I don't have a plan for something special, than I have no other choice but sprucing up my dish to take some photos, mostly in my kitchen, for the best light at night... if I want to have a new post.

This is a classic Italian Clam Sauce with Linguine, but one rule is that, it's either 'White Clam Sauce'...not a white cream sauce, but a simple extra virgin olive oil, garlic, and lots of fresh parsley; and don't forget the lemon. In case of the 'Red Clam Sauce'...not drowning the clams in a heavy red sauce, but the same format, leaving out the lemon juice and lemon slices, and using white wine. As for the tomato sauce, it really is just Hunt's diced tomatoes in their natural juices, or you can you fresh diced tomatoes, just don't overcook them so they keep their diced shape.

My recipe is from 'scratch'...from memory of a 70's classic that I still remember, only adding the diced tomatoes to it! The best way to make this even special, is to add fresh steamed whole baby clams, to add more flavor, and for presentation.

Red Clam Sauce with Linguine
recipe by; Elisabeth

2- 7 oz. cans of chopped clams
1/2 cup extra virgin olive oil
3 or 4 cloves garlic chopped
a handful of Italian fresh parley chopped
1-15 oz. can diced tomatoes (I used Hunt's with sweet onions)
1/2 cup white wine (real wine, not cooking wine)
1 teaspoon chili pepper flakes
freshly ground pepper to taste
salt (use sparingly, clams are salty enough)
1 dozen, fresh baby clams (I used 10 for two serv.)
1 lb. linguine, or spaghetti


In a medium saucepan, add the 1/2 cup extra virgin olive oil (don't worry about the amount, you need a lot of oil to soak up the clams and pasta)

On medium high heat, add the oil, the chopped garlic, the red pepper flakes, and heat up till the garlic sizzles, just don't let it get brown. Add the half cup wine, a good portion of chopped parsley, and the juices from the canned clams. Do not add the clams at this time.

Add the canned tomatoes with the liquid, and heat to a slow boil. Simmer for about 10 minutes, and at the very end, add the canned clams. Just gently stir, and simmer on low for a about another 5 minutes. Keep it on warm, while you're boiling the water for the linguine. For the fresh clams, In a skillet, add a small amount of chili red pepper and more garlic if you like, add another 1/2 cup of white, a small portion of parsley, Cover with a lid, and boil until all the clams open up, which should take no longer than a few minutes.

Important to note: Do not try to pry open any clams that do not open up by themselves. In my case, 2 clams did not open up...so I had to discard it. (discard any that do not open up)

To serve: In a serving bowl, add the linguine, and ladle the sauce with the clams, and mix gently together. Garnish with additional parsley, and carefully surround the bowl with the opened fresh clams. (As a rule, do not add grated Parmesan cheese) Serves 4.

Linking to: Thursday Favorite Things Blog Hop, @ Katherines Corner
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Tuesday, September 18, 2012

My 'Award' Winning Pizza for #Twelve Loaves September

Does it seem like I'm the only 'oddball?'...seriously! I do everything differently than the other fellow food bloggers. I'm so 'lame' when it comes to joining a group, or even linking up something. Not consistent, and certainly always falling behind schedule. I did try to link up last week with my Cheddar Cheese bread for Lora's #Twelve Loaves September, which required a cheesy bread, but did not know that pizza applies...and I did make my own dough this time with the most amazing yeast from RED STAR, called PLATINUM!

linking to:#Twelve Loaves September @ Cake Duchess
              Hearth and Soul Blog Hop @ Zesty South Indian Kitchen
              Full Plate Thursday @ Miz Helen's Country Cottage
              Thursday Favorite Things Blog Hop @ Katherines Corner

Monday, October 11, 2010

Baked Broccoli and Cheddar Rice

Half the time, I am just "brain dead" when it comes to making new stuff, so I stay with the "old" and try to make it more healthy and lighter. Unfortunately, this is kind of obstructed with the cheddar cheese. I got this idea from an Uncle Ben's already mixed in the box a few, or maybe more than a few years ago. I really liked the boxed idea, but did not want to deal with all that sodium and mysterious ingredients, so just from that, I wanted to re-create my own. My family loves this, and they can't remember that I also made my polenta the same way, with the broccoli, and cheddar, which again, have not made it in a long time. For this dish, I made Panko crusted oven baked chicken breast. They paired up very nicely.

Baked Broccoli and Cheddar Rice

1 cup long grain rice
1 1/2 cup water
1 teaspoon extra virgin olive oil
1 cup broccoli florets
1 cup grated cheddar cheese
salt and pepper to taste

Boil the water for the rice adding the olive oil,(or butter) if you prefer. Do not cook it all the way. Takes only 15 minutes with this method. Steam the broccoli florets, and mix the rice and broccoli together, season with salt and pepper, and mix half of the grated cheddar. Bake in an oven proof ceramic dish, for about 15 minutes on 350 degrees, and top with the additional grated cheddar cheese, and bake for another 5 minutes, or until cheese gets nice and bubbly, and golden. Serves 4.

Oven Baked Boneless Chicken Breasts

2 nice large boneless chicken breasts
2 Tbsp real mayonnaise
salt and pepper to taste
1/2 flour
1 cup Panko
1 Tbsp. vegetable oil
Cooking spray for moisture

Generously massage chicken breasts with the mayonnaise, salt and pepper, and mix the flour and Panko together in a large baggie. Drop the chicken breasts into the baggie and give it a good shake. Line a baking pan with aluminum foil, pat the Panko base well into the chicken breasts. Smear the oil on the aluminum foil, and with the cooking spray, spray the top of the chicken breasts. (this will assure you for a nice crisp baking, without drying it out.) Bake in a 350 degree oven, for a good 25 minutes, till it gets nice and crunchy on the top. These large pieces serves fro 2-4.