Month: March 2018

Loaded Potato Soup

Having been born and raised in Florida, I don’t have alot of experience making soups. Well, that is until lately.  There are a few that I make regularly every winter like Chili and Taco Soup but this winter I found this recipe and thought I’d give it a try.  It’s delicious, hearty, stick to your ribs, Loaded Potato Soup.

I once did a waitress stint at O’Charley’s where they served Loaded Potato Soup.  Obviously, I had my fill of it while working there and really hadn’t had it much since those days. Well, until now.  And I am hooked on this recipe.  It’s very easy – you throw it into a crock pot before you leave for the day and when you get home, you have dinner.

The first time I made it, I used my stick blender to make the soup smooth.  That’s how I remember it from O’Charleys.  The next time, I left the potatoes chunky and I have to say, I much prefer the chunkier soup.  It seemed to me to have more personality than the smooth version!  Either way, I’m sure no one will complain!

It is most certain to please everyone in your family.  And with these cold temps, it’ll surely warm everyone as well!

Bon appétit!

Loaded Potato Soup
 
Prep time
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Author:
Recipe type: Mains
Serves: 8
Ingredients
  • 30 ounce Frozen diced hash browns
  • 32 ounce Chicken broth
  • 10 ounce Cream of Chicken Soup
  • 8 ounce Cream cheese
  • 3 ounce Bacon crumbled into bits
  • 1 cup Cheddar cheese shredded
  • 3 ounce Chives chopped
  • Salt and pepper to taste
Instructions
  1. Put the potatoes in the crock pot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
  2. Cook on low for 8 hours or until potatoes are tender.
  3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
  4. Once the cream cheese is completely mixed in, it’s ready to serve.
  5. Top with cheddar cheese, additional bacon bits and chopped chives.
Nutrition Information
Serving size: 1 cup Calories: 267 Fat: 19g Saturated fat: 10g Unsaturated fat: 2g Trans fat: 7g Carbohydrates: 15g Sugar: 0 Sodium: 725mg Fiber: 1g Protein: 9g Cholesterol: 45mg

 

Bacon-Wrapped Filet Mignon

Like most people, I love the movies, love going to the movies, love watching movies at home and, yes, you could say I am enamored by the movies. This is why I especially love Oscar night as the Academy of Motion Picture Arts and Sciences hosts the most spectacular event of the year. The gowns, the makeup, the handsome actors in tuxedos, the beauty of everyone in the room!

But as many Americans feel these days, I feel the award shows have lost their luster due to the tumultuous political climate we live in today. I don’t begrudge anyone sharing their thoughts and views on any subject. Our first amendment gives us that right. However, I do believe there is a time and place to express political views, hold protests, etc. If I want to engage in any of those activities, I can do so at my choosing. Not during an award show or sports event.

The Oscars (and any award show for that matter) used to be entertaining, providing a little escape from reality where we could just enjoy a bit of Hollywood ambiance. Quite frankly, much as when I watch a movie, I simply want to enjoy the show and be entertained. Isn’t that the point?

So tonight I will enjoy this wonderful Bacon-Wrapped Filet Mignon! I’ll steam my asparagus and will make a loaded baked potato. For dessert, I think I’ll have a piece of Chocolate Kahlua Swiss Roll which I’ll pull from the freezer.

I’ll sit down to enjoy my meal and hopefully will enjoy watching the Oscars, as well. Of course, if the monologue and speeches get completely out of hand, I can always turn the channel. It’s my choice! It’s great to be an American!

Bon appétit!

Bacon-Wrapped Filet Mignon
 
Prep time
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Author:
Serves: 4 servings
Ingredients
  • 4 beef tenderloin filets
  • 4 slices bacon
  • 3 tablespoons coarse salt
  • 3 tablespoons freshly ground pepper
  • 2 tablespoons dried onion flakes
  • 8 tablespoons butter; softened
  • 1 tablespoon dried oregano
  • lemon; zest
  • 2 teaspoon hot pepper flakes
  • 1 tablespoon garlic; minced
Instructions
  1. Mix all Compound Butter ingredients in a bowl then spoon onto a parchment paper or plastic wrap. Roll into a log of about 2 inches diameter and chill in the refrigerator for at least 1 hour.
  2. Preheat your grill at maximum temperature. Season the steaks on both sides with the coarse sea salt, freshly cracked black pepper
  3. and dried onion flakes; Wrap 1 or 2 slices of bacon around each steaks and tie them securely using butcher string.
  4. Grill the steaks over high heat for 4 to 6 minutes per side with the lid closed; Flip the steaks of a quarter turn for the bacon to face the grate and grill for 15 seconds per side or until the bacon is brown and lightly crisp.
  5. Use an instant read thermometer toward the end of cooking to achieve desired doneness: 120°F for rare, 130°F for medium rare; Remove steaks from the grill.
  6. Cut four slices of compound butter of ⅛ to ¼ inch thick and placed them on each steak. Let the butter melt over the steaks for 8 to 10 minutes before serving. Enjoy.
Nutrition Information
Serving size: 1 Calories: 360 Fat: 36g Saturated fat: 18.8g Unsaturated fat: 11.6g Trans fat: 2.4g Carbohydrates: 7.2g Sugar: 5g Sodium: 5631mg Fiber: 2.2g Protein: 4.5g Cholesterol: 79.9mg

 

The Best Crockpot Beef Stew

As much as we want warm weather to be here for good, I suspect we have a few more days of cold temperatures. At least for the evenings, with it being warmer during the days. That’s what we’re looking at in the Atlanta area for the coming days.

Which makes it an opportune time to make this wonderful beef stew. I mean it is really good. I could eat it everyday for weeks, and well, being single, I think I did! The flavor is just really good. And instead of stew meat, I purchased a rump roast that was on sale (cost less than the stew meat) and cut it up into chunks. It was the tenderest meat which I think also added to the overall deliciousness of this stew. A definite “winner, winner, best beef stew dinner”!!

Bon appétit!

The Best Crockpot Beef Stew
 
Prep time
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Author:
Recipe type: Mains
Serves: 6-8 servings
Ingredients
  • 2 pounds beef rump roast, (cut into bite-sized pieces)
  • 1 tsp Salt
  • 1 tsp pepper
  • 1 medium red onion, finely chopped
  • 2 celery ribs, sliced
  • 2-3 cloves of garlic, minced
  • 6oz can tomato paste
  • 32oz beef broth
  • 2 Tablespoons Worcestershire sauce
  • 2 cups baby carrots carrots
  • 4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 cups frozen peas
  • 1 cup frozen corn
  • ¼ cup flour
  • ¼ cup water
Instructions
  1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
  2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.
Nutrition Information
Serving size: 1 cup Calories: 543 Fat: 20.3g Saturated fat: 8.1g Unsaturated fat: 8.6g Trans fat: 1g Carbohydrates: 61.6g Sugar: 52.7g Sodium: 573.2mg Fiber: 8.8g Protein: 30.1g Cholesterol: 74.8mg

 

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