Potatoes and Chowder

If it isn’t clear that I like potatoes now, it will be with this post.

It’s finally cooling off in this part of the country. This has been a super hot summer-mostly because it’s been so consistently sunny. If it rained it usually did during the night and the rest of the time it was a beautiful cloudless sky.

With cooler weather comes soup, coco, tea, and nice hot dinners. Not that I refrained before on some of those.

I couldn’t think of anything to make and Peter suggested a casserole. I didn’t have enough ingredients for one, but I realized if he picked up ham and potatoes I would have everything else.
That wonderful husband of mine did, and voila.

I give you Scalloped Potatoes with ham and cheese.

NOTE: You will need an hour and a half to cook these. So give yourself plenty of time for prep and cooking so you don’t end up with a 10pm dinner. Unless you want to of course.

I decided against the onion and pepper and it still tasted amazing. The leftovers were awesome too.

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The mixture was pretty easy to make. I doubled it cause I had so much ham and potatoes.

Make sure to slice your potatoes pretty thin. Not paper thin. They just need to be consistent in thickness so they all cook evenly.

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I ended up with a large AND small pan of them. Peter did a great job slicing them for me. He’s a pretty good cook.

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Again, if you have dairy issues-this probably isn’t the best option for you. You can always use your own version of dairy though.

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Seriously. So good. Not grainy, under cooked junk. Just pure amazingness.

Next up: White bean chicken and corn chowder

I took less photos with this one. Woops. So this is all you get.

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I forgot to buy bacon for the top, but it was pretty yummy anyways.

I doubled this recipe. Basically just bringing it to the texture and thickness that I wanted. Nice thing about this one is it’s just half and half-not a whole lot of dairy.

I took the fat off the chicken thighs, sliced it, and cooked it in salt, pepper, and butter. Just cook it until cooked through. I wanted it to be nice and tender. The flavor of the salt, pepper, and butter worked really well.

Also-I added in 2tsp of cumin with the flour base for a bit of spice.

This recipe calls for cannellini beans. The juice that they keep them in in the can can give a different taste, so next time I make this I think I will just just regular white beans and maybe even black beans. I also want to add red bell pepper as well. I really like southwestern corn chowder, so you can probably expect that at some point.

In the end it was really yummy and I had quite a bit of leftovers so I sent some to work with Peter. 🙂

Here is the flop of the week:

And last of all: Slow cooker Italian chicken

First off-know your crock pot. This was my first time cooking something in a slow cooker and this recipe says to cook on low. I recommend HIGH because even after turning it to high after the allotted time went by the potatoes weren’t cooked all the way through in the end. Thankfully the chicken was.
Also-the entire bottle of Italian dressing was a bit much. I know slow cooker recipes are supposed to be “throw in and wait for the magic to happen” but this was not magical.
Without bashing this poor persons recipe too much, I’ll just say-next time I’ll try a different one.

There’s always going to be a flop when cooking in the kitchen and this was no exception.

All that being said here you go.

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Really the flavors were ok…I just think a different route would be better. Plus it gave us stomach cramps. I might have used a high sodium dressing or something. Who knows.

 

Well that was a bit of a downer for the end of this post. However, I’ve made more muffins (shocker) and I’ll try and post the recipes soon. Here is a sneak peak:

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Can we say “drool”?

à bien·tôt!

 

 

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Peanut Butter Chocolate Chip Muffins

Ok. Think about it.

Chocolate.

Peanut Butter.

Muffins.

Now put it all together and you basically have a Reeses muffin. Do I really need to say anything more?

Didn’t think so.

Anyway, for some reason I had a huge craving for muffins. I don’t really understand it since I haven’t always been a huge muffin person. So one thing led to another and I found the recipe for these.

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I sorta messed up on the one on the bottom right. Fortunately it turned out fine. Shape doesn’t really matter all that much anyway.

The one thing that I found most difficult was putting the batter into the pan. It was soooo sticky. Other than that this was a ridiculously easy recipe.

Also-need it to be gluten free? Just substitute the flour for gluten free flour. But I’m too pro gluten for that. Ha

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With the first batch I sprinkled sugar on top, but the second one I didn’t bother and they were totally fine.

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The husband came home just on time for them to be cooled off enough to eat.
I believe our conversation went like this:

Me “Well those were delicious”
Peter “Mm-hm…But you know..to be sure I should have another one.”

It’s always nice when he likes what I cook.
Enjoy!

Chicken, Potatoes, and Mac N’ Cheese

If you’ve read any of my other food blogs you’ll know that I love potatoes…And apparently chicken.
Actually I’m not a huge fan of steak or roast beef so there you have it.

Instead of mashed potatoes or baked potatoes I went with stuffed potatoes and man were they GOOD.

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I got some smaller potatoes and baked them for about 45 minutes or so…Or until soft.

The hardest part was scooping the insides out…They were still kinda hot. Woops.
All I ended up doing was making the insides into mashed potatoes. Usually I add a little bit of salt, pepper, butter, and milk. I also made bacon and chopped it up and mixed it in and topped it with cheese.

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Because this kind of took a bit, I’d say it’s a good idea to maybe bake them again, but I didn’t really care. They were super creamy and tasty and really simple.

Next I made a lime chicken with a homemade salsa.

I decided to marinate the chicken all night and day.

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I also have changed from chicken breasts to thighs because they tend to get juicier and tender. Unfortunately, they’re more fatty, but man do they taste good.

I also made my own recipe for some garlic roasted red potatoes.

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Roasted Red Potato Recipe: i didn’t count how many potatoes i used cause it really depends on how flavored you want them.

1/2 tsp garlic powder (or a couple cloves of fresh garlic if you have it-crushed)

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp Cheyenne

2 tbs olive oil

1 tsp salt

1/2 tsp paprika (optional-these can get kinda spicy)

Mix ingredients together and after you chop the potatoes into small pieces stir them in until well seasoned. Cook at 450 for 20minutes or until soft.

It went really well with the chicken and tasted great with ranch. Peter used ketchup, but I’m not a huge fan of it. To each his own.

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The salsa was really yummy. I added tomatoes to it instead of onion and it went great.

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So here it is!
It was a great end of the summer recipe.

And last of all I decided to make my own mac n’ cheese.

Just so you know, before I start, if you have any issues with dairy-this recipe is not for you.

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We made a special trip to Trader Joe’s and got some black forest peppered bacon. It was sooooooo yummy.

Here is the Mac N’ Cheese recipe I used.

I put some canned tomatoes in it, but I think it made it more soupy than I meant. Plus the amount of cream it calls for probably didn’t help.

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It ended up pretty good, but it needed a little bit of salt in the end, so we just sprinkled it on once we had it in our bowls.

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Anyway, that’s all the food I have for now.

Onward to muffins!

 

Strawberry Sorbet

I don’t know about all of you-but sometimes dairy ice cream isn’t as good as non-dairy.
Ok ok! You can disagree. I love Tillamook Mudslide just as much as the next girl, but a bit of fruit never killed you. I haven’t tried making a chocolate one yet, but believe me I will.

Strawberries were on sale at the store so I went ahead and bought some and decided to make a sorbet out of it.

Here is the recipe.

It was actually super easy and it works for any fruit you can think of that would be good in a sorbet. Honestly.

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The syrup was really easy. Which I suppose is why they call is Simple Syrup. Heh heh.

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I went with the strawberry lemon recipe, which they will recommend in most recipes because the lemon juice and zest will help balance out the sugar.

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The recipe I used also sifted out the seeds and bigger chunks that the blender didn’t get, but I’m not very picky. However that won’t help make it very smooth.

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I put it in a nice glass storage container and popped it in the fridge, I had a lot of sorbet so I had to use two.

Speaking of smooth though, after I made this one I found a site that shows you how to get it that way. Here you go.

I’ll have to try it sometime.
But in the meantime it turned out really great and the best part of sorbet is you can re-freeze as much as you want.

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This lasted me forever and it tasted great. Next time I’m making the chocolate. I finally found a recipe. 🙂

Toodles!

Oh sweet sweet cookies

I have a bit of sweet tooth. Always have…And a huge weakness for chocolate.
Anyway-I decided to start making desserts…Cookies, sorbet, muffins, etc.

With this post I’ll just cover the cookies.

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First I made oatmeal cookies.

The thing about cookies is you always end up with way more than you expect. I made these a few weeks ago and I still have a couple in my cookie jar.
Click on the picture above for the recipe.

Another thing about cookies is that once they are done-anytime after that they are burning. So the point is that I’m not really used to my stove yet so this recipe calls for 10-12 minutes or something, but 9 minutes seemed to be perfect. Needless to say the second batch was better.

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Then I decided to make M&M cookies, but with a slight twist.

M&M cookies

M&M cookies

I’m not a big fan of eating raw cookie dough, but these were tempting.

The recipe I used for these cookies is somewhere…But I’m not sure where. This one is a good option though. The one I had told me to stick the M&M’s on top rather than stir them in, but the one I linked to stirs them in.

The twist was almond M&M’s instead of regular. They actually tasted super yummy, but different. I think I might try pretzel next time.

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Seriously…How could you resist those?

Again-because you can’t see the bottoms of the cookies while on the pan it might be better to take them out when they are light rather than golden brown on the edges. In my experience golden brown means burnt. :/

 

Last tip for the day: Ever have trouble with the dough sticking to your fingers while rolling it into balls to put on the pan? Try getting your hands wet with cold water and it’ll help a lot.

I’m so behind on my food blogs these days, so I’m actually going to go and write more. Stay tuned!