What happened to the fall like weather of cool and breezy 60’s with sun? Apparently that part of the weather passed us in five minutes. I find that the best way to cure the rainy blues is with some thick potato soup.
- about 3 pounds of your preferred potato, mine is red with the skin still on
- three slices turkey bacon
- 4 cups reduced sodium chicken broth
- black pepper
- sour cream
- cheddar cheese
- sliced scallions/green onions
Preheat oven to 400ºF. Wash and cube potatoes and bake for about 35 minutes or until fork tender. Meanwhile, cook the bacon until browned. Dry off the fat and chop into bite size pieces.
Once the potatoes are cooked and have cooled, toss into a pot with the chicken broth, salt and pepper. Cook until hot, about 5 to 10 minutes, and mash the potatoes. If you want an added touch of luxury, splash in some milk or heavy cream.
Spoon into a bowl and top with sour cream, cheese, bacon and scallions.
This is a pitiful picture (I skipped the bacon this time) but believe me it was still good.
This should cure any rainy blues one may have. Plus, this won’t do too much damage to the waste line (thanks, Weight Watchers for the recipe!) You can definitely catch me curling up on the couch with a bowl of this and a christmas movie – yeah, Home Alone 2 is fun to watch any time of year. 🙂 Enjoy!
here you go, folks. another dish that you can take to a get together. it all started with my mother’s nacho dip – 5 layers of baked goodness – but i took her dip up a few notches to 7 layers of madness.
- 1 can of re-fried beans
- 1 pound ground meat, browned and drained
- cheese (cheddar or mexican blend)
- 1 pint sour cream
- two mashed up avocados
- jar of salsa
- 1 can of corn
- cheese to top
brown the meat and drain off the fat. while the meat is browning, spread the can of re-fried beans on the bottom of an 9X11 glass dish. add the browned meat on top of the beans and follow with the cheese, reserving some for the top layer. carefully spread the sour cream on top of the cheese making sure to not mix up the other layers. add the avocado, salsa and corn and then top with the reserved cheese.
this is best served with a sturdy chip. there’s a lot to get in one scoop! i did not bake this but next time i make it i think i will try doing so. it’s great cold so i’m sure it will be extra delicious warm. enjoy!
i was told to make more pork. so this is my attempt at more pork recipes.
i know pork goes well with apples but i’m going for a more “hunky” and filling dish since the weather has been dreary and putting me in that mood. i’ve turned to Martha once again and she has given me the pork paprikash recipe for this dish. she calls for pork tenderloin but i will be using chops. you will need:
- 8 oz. egg noodles
- 1 tablespoon butter, cut into pieces
- 1 pound of pork chops
- 2 tablespoons sweet paprika
- 2 tablespoons olive oil
- 1 can (14 ounces) whole peeled tomatoes in juice
- 1/2 cup sour cream
cook the egg noodles to the directions on the package.
while the egg noodles are boiling, season your pork chops with salt, pepper and paprika. in a large skillet heat 1 tablespoon of oil over medium-high heat. cook the pork chops, flipping once, until brown. transfer to a plate.
return skillet to the stove and reduce the heat to medium. add the remaining tablespoon of oil and cook the onion until soft. add pork, remaining tablespoon of paprika, tomatoes with juice and 1/2 cup water. bring to a boil and then reduce to a simmer. cook until the sauce has slightly thickened, breaking up tomatoes with a spoon, about 5 minutes.
remove skillet from heat and stir in the sour cream. season with salt and pepper. serve paprikash over noodles and garnish with parsley if desired.
it is best to use pork loin than chops, but chops was what i had. it would be easier to use the cubed pork in the skillet. either way, it turned out well. a nice Hungarian meal to satisfy the hunky craving.