Fully Loaded Baked Potato Soup

 This is an absolute family favorite and a great meal for winter!

FULLY LOADED BAKED POTATO SOUP

4 whole extra large baked potatoes or 8 regular baked potatoes
5 slices bacon, diced
6 Tbsp. butter
1/2 whole onion, chopped
2 cloves garlic, minced
1/3 cup all purpose flour
4 cups chicken stock
1/2 tsp. salt (or to taste)
2 tsp. ground pepper (or to taste)
2 Tbsp. olive oil
3 cups shredded cheddar cheese
4 whole scallions, sliced
1 cup greek yogurt or sour cream

1.  Scoop out the white insides of the baked potatoes.  Roughly chop the white insides and set them aside. Chop potato skins and set aside.

2.  In a large stock pot, brown the diced bacon over medium heat.  Once it's crispy, remove bacon from the pan and drain off grease.

3.  Add 4 Tbsp. butter to the brown bits at the bottom of the stock pot.  Add onion and continue to cook over medium heat until the onion is carmelized.  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 salt and pepper.  Cover pot and continue to cook over low heat.

4.  In a large saute pan, add 2 Tbsp. of butter and 2 Tbsp. of 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.

5.  Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and the sour cream/greek yogurt to the pot of soup.  Stir well and continue to cook over low heat until heated through and cheese is melted.

6.  Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins.

Cauliflower & Chickpea Tikka Masala

Joanna and I tried this recipe tonight.  The guys wouldn't want it if they were home because there is no meat in it but we like vegetarian and vegan recipes. So thanks to Hello Fresh, we enjoyed this wonderful, flavor filled dinner!  SOOOOOO good!!!

Cauliflower & Chickpea Tikka Masala

Prep Time: 10 minutes  | Cook Time: 30 minutes  | Difficulty: Easy  | Servings: 4 

Ingredients:
20 oz. Cauliflower florets, cut into bite sized pieces
1 yellow onion
2 cans chickpeas, drained, saving 1/2 cup of liquid
1/2 oz. Cilantro, chopped
2 Tbsp. Curry powder
1 cup jasmine rice
1 tsp. Garam masala
10 oz. Curry sauce base
4 tbsp. Yogurt

Directions:
1.  Adjust rack to top position and preheat oven to 425 degrees.  Wash and dry produce.
2.  Cut cauliflower florets into bite-size pieces if necessary. Half, peel and finely dice onion.  Drain chickpeas, reserving 1/2 cup liquid.  Pick cilantro leaves from stems and chop.
3.  In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder and a couple of big pinches of salt until coated.  Spread cauliflower out on a baking sheet; roast on top rack until tender, 20-25 minutes.
4.  In a small pot, cook rice according to package directions.  Keep covered off heat until ready to serve.
5.  Heat a drizzle of oil in a large pan over medium-high heat.  Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes.  Add chickpeas and the garam masala; cook, stirring occasionally until fragrant, 1-2 minutes.
6.  Stir in curry sauce base, reserved chickpea liquids 1 tsp. Sugar, 1/2 cup water to pan with chickpeas.  Cook, stirring occasionally, until thickened, 1-2 minutes.  Remove from heat; stir in 4 Tbsp. butter until melted.  Taste and season with salt and pepper.
7.  Fluff rice with a fork.  Divide between one side of each bowl.  Serve tikka masala next to rice.  Arrange cauliflower in the middle.  Drizzle with yogurt.  Sprinkle with cilantro leaves and serve.
Source: Hello Fresh

Corn Casserole

This is a classic for our Thanksgiving and I realized I never posted it anywhere and my only copy is a recipe card!  That won't work so .... here it is!

CORN CASSEROLE

2 beaten eggs

1 (15 oz. can) creamed corn

1/4 cup butter, melted

1 (15.25 oz.) can whole kernel corn, drained

1 1/2 cups shredded cheddar

1/2 cup chopped onion

1 (4 oz.) can diced green chilis, drained

1 (8.5 oz) package dry corn muffin mix (like Jiffy)

1.  Preheat oven to 350 degrees F.  Grease 2 quart casserole.

2.  In a large mixing bowl, combine eggs, creamed corn, sour cream and melted butter.  Stir in whole kernel corn, cheese, onions and chilies. Stir in the corn muffin mix just until moistened.

3.  Bake for 75 minutes or until a knife inserted comes out clean and top is golden.  Let stand 5 minutes before serving.

Mexican Stuffed Zucchini Boats

 I saw a friend post zucchini boats a few weeks ago on her Facebook page and it made me want to make some as zucchini is bountiful this time of year.  I googled and found this recipe on The Cookie Rookie's site and it was a hit!  

Mexican Stuffed Zucchini Boats

3 large zucchini, sliced lengthwise

1 Tbsp. olive oil

1/2 lb. ground beef 90/10

1 red bell pepper, chopped

1/2 large yellow onion, chopped

2 cloves garlic, minced

15 oz. can black beans, drained and rinsed

1/2 cup corn, frozen or canned

1 tsp. cumin

1 tsp. chili powder

1 tsp. Kosher salt

1/2 tsp. oregano

3/4 cup salsa

1 cup shredded cheese, Mexican blend or cheddar, divided

chopped fresh cilantro for garnish

1.  Preheat oven to 375 degrees F.

2.  Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this), leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape.  Set the inside scraps aside for another use or discard.  Place zucchini boats in a 9X12 baking dish or larger, depending on the size of your zucchini.

3.  Add the beans, corn and spices to the skillet and stir until well combined.  Add the salsa and half of the shredded cheese, mix until incorporated and then turn off the heat.

4.  Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.  Cover with aluminum foil and bake for 30-35 minutes.  Remove foil for the last 5 minutes to fully melt the cheese.

5.  Garnish with fresh cilantro and serve.

Beef and Broccoli

 I found this recipe in the May 2021 issue of Good Housekeeping and it was a hit with the family!  It was nice because I prepped everything ahead of time so it came together super fast!

BEEF AND BROCCOLI

1/3 cup reduced-sodium soy sauce

2 Tbsp. fresh lime juice

2 Tbs. packed brown sugar

2 gloves garlic, grated

1 Tbsp. grated fresh ginger

1 to 2 tsp. sriracha

1 tsp. toasted sesame oil

3 tsp. cornstarch, divided

1 lb. flank or strip steak, halved lengthwise, then thinly sliced

1 large head broccoli (about 1 1/2 lbs) cut into small florets, stem peeled (if necessary) and chopped

1 Tbsp. canola oil

Cooked white rice, sliced red chiles, sesame seeds and scallions for serving

1. In medium bowl, whisk together soy sauce, lime juice, sugar, garlic, ginger, sriracha, sesame oil and 2 tsp. cornstarch.  Transfer half (about 1/3 cup) to a small bowl and whisk in remaining tsp. cornstarch and 1/3 cup water; set aside.

2.  Add steak to remaining sauce, toss to coat and let sit 15 minutes.

3.  Meanwhile, heat large skillet on medium.  Add 1/2 cup water and bring to a simmer.  Add broccoli and cook, covered, until bright green and just barely tender, 4-5 minutes.  With slotted spoon, transfer broccoli to a plate. 

4.  Wipe out skillet and heat canola oil on medium-high.  Cook steak in single later in batches until browned, 2 minutes per side.  Return first batch of steak to skillet, add sauce and simmer until beginning to thicken, 2 to 3 minutes.  Add broccoli and toss to combine.

5.  Serve over rice and sprinkle with chiles, sesame seeds and scallions if desired.

Cucumber Ribbon Ramen Bowl with Spicy Peanut sauce

 I got this recipe from the Costco Connection, the Costco magazine and I served it with my Coconut Chicken Tenders with Mango Dipping Sauce.  It was a PERFECT side dish for that meal!

CUCUMBER RIBBON RAMEN BOWL WITH SPICY PEANUT SAUCE

Peanut Sauce

1/2 cup natural creamy peanut butter

1 Tbsp. low sodium soy sauce

1 Tbsp. rice wine vinegar

2 Tbsp. pure maple syrup

1 tsp. ground chili paste

Juice of 1/2 large lime, freshly squeezed

1 large garlic clove, minced

1 Tbsp. fresh ginger, minced

1/4 tsp. ground cinnamon

4 to 5 Tbsp. warm water

Salad

1 English cucumber, peeled

3 scallions, coarsely chopped

1/3 cup carrot matchsticks

1/2 large red bell pepper, finely chopped

2 dried ramen blocks

1/2 medium jalapeno pepper, seeded and thinly sliced

Optional: sesame seeds for topping

Prepare the peanut sauce:  Place all ingredients except the water in a blow; stir to blend.  Add water 1 Tbsp. at a time until sauce is the desired consistency.

Prepare the salad:  Using a vegetable peeler, peel the cucumber into long ribbon-like slices.  Do not discard the middle section; finely chop it.  Place cucumber in a medium bowl along with the other vegetables.  Stir gently to combine.

Prepare ramen noodles according to the package direction.  Drain and set aside to cool for a few minutes.  Add the noodles to the salad; gently toss.  Drizzle with peanut sauce.  Top with jalapeño and sesame seeds, if desired.  Makes 4 servings.

Tip:  Store leftover sauce, sealed, in the refrigerator for up to a week.

No Bake Easy Granola Bars

These are amazingly easy granola bars and have become a staple in our house.  They are no bake and you can make whatever modifications you want, adding in dried fruit or another topping.  Try them!

No Bake Easy Granola Bars

1 cup peanut butter (crunchy or smooth
1/2 cup honey
1/2 cup coconut oil
2 1/2 cups rolled oats
1 cup shredded coconut
1/4 cup chocolate chips

1.  In a medium pot, melt together peanut butter, honey and coconut oil over medium-low heat, stirring until smooth.  Remove from stove and stir in oats and coconut.

2.  Pour mixture into a 9x13" baking dish lined with parchment paper (for easy removal and cutting later). Spread into an even later, sprinkle with chocolate chips and press firmly down with the back of a spatula or spoon.

3.  Refrigerate for 2 hours or until firm, then slice into squares or bars and remove from pan.

4.  Store granola bars in the refrigerator or freezer, individually wrapped in baggies or if you don't plan to pack them in lunches, you can simply store them in an airtight container with wax paper separating the layers.