Roast Beef Dinner--by Greg

When our kids come to visit they always request a roast beef dinner cooked by their dad. Greg has this meal perfected. He makes the meat, gravy and mashed potatoes. I take care of the sides and the dessert. It is a perfect team effort.

When my health declined and Greg was released from his 5 year calling as a bishop of our LDS ward he suddenly had time on Sunday. He wanted to help with Sunday Dinner. He wanted to find a foolproof Roast Beef recipe, one that made delicious gravy.

My past attempts at this meal were sometime good, sometimes not so. I did what my Mom did--put a roast in a pan, cooked it for hours and hoped for the best. Sunday dinner was always yummy at Mom's.

Long story, we'll shorten it. So Greg wanted a recipe were he could have controlled results. Cook's Illustrated to the rescue. I had their cookbook The Best American Classics on my shelf. It had a simple pot roast recipe. From this recipe came The Perfect Roast Beef Dinner.

This recipe is not difficult but does require cooking time.

Perfect Roast Beef

1 boneless beef roast, about 3.5 pounds. We use rump roast but I'm sure you would have success with a pot roast or chuck eye roast

salt and pepper

2 tablespoons vegetable oil

1 medium onion, chopped

1 small carrot, chopped

1 small rib celery, chopped

2 cloves garlic, minced

1 teaspoon sugar

1 cup beef broth

1 cup chicken broth

1-1 3/4 cups water

Pat the roast dry with paper towel, sprinkle generously with salt and pepper. Heat the oil in a large heavy bottomed dutch oven, I use a le Cruset pan. When the oil is shimmering add roast and brown on all sides. This will take about 8 minutes. Transfer the roast to a large plate. Reduce heat to medium; add onion, carrot and celery to the pot and cook, stirring occasionally, until browning begins. Add garlic and sugar, cook until fragrant, about 30 seconds. Add the chicken and beef broths, scrapping the bottom of the pan with a wooden spoon to loosen brown bits. Return the roast and any accumulated juices to the pot. Add enough water to come halfway up the sides of the roast. Place a large piece of aluminum foil over the pot and cover tightly with a lid. Bring the liquid to a simmer then transfer the pot to the oven--heated to 300 degrees. Cook turning the roast every 30 minutes until tender. This will take about 31/2 to 4 hours.

Transfer the roast to a carving board, tent with foil to keep warm. Strain drippings. Allow fat to come to the top (we use a fat separator). Use drippings to make gravy. 

Gravy is simple--for every cup of drippings you need at least a tablespoon of fat (there is usually plenty of fat in the drippings). Mix 2 tablespoons flour in some water, whisk well, you don't want any lumps! Add flour/water mixture to 1 cup warm drippings. Bring to a boil stirring constantly. Let boil gently for 2 minutes. Adjust seasonings. We come from a long line of gravy loving ancestors. 1 cup of gravy would never do. Just increase amounts--keeping proportions the same. Today Greg made about 4 cups of gravy. He used 3 1/4 cup drippings, mixed 8 tablespoons flour with 3/4 cup water.

Printable Recipe

Ham and Vegetable Chowder

There is nothing like a warm cup of soup on a cold Spring day. It is March, it is Spring Break, it is Easter Weekend--it is cold! The grandkids don't seem to mind the cold but they were happy to eat a warm cup of soup at the end of the day! This delicious soup was a hit. Everyone loved it from the 2 year old to grandpa.

Ham and Vegetable Chowder
1 1/2 cups diced ham--leftover Easter Ham works great
6 tablespoons butter
1 onion, diced (1 1/2 cups)
2 diced peeled carrots (3/4 cup)
2 stalks diced celery (3/4 cup)
2 cans chicken broth
5 Yukon Gold potatoes (1 3/4 lb.), peeled and diced
3/4 teaspoon oregano
1 bay leaf
salt and pepper
1 1/2 cups fresh corn kernels (or frozen)
3/8 tablespoons flour
3 cups milk (heat in microwave till hot)
1/2 cup cream
1/8-1/4 teaspoon Cayenne pepper
1 cup shredded cheddar/jack cheese
green onion, crumbled bacon, shredded cheese for garnish
In a large pot melt 2 tablespoons butter over medium heat. Add carrot, onion and celery. Saute till tender, about 4 minutes. Add chicken broth, potatoes, oregano, bay leaf. Salt and pepper to taste. Bring to boil, reduce heat to a simmer. Cover pan and simmer gently until potatoes are tender, about 10 minutes, stir occasionally. Reduce heat to warm, add ham and corn.
In a medium saucepan melt remaining 4 tablespoons butter over medium heat. Add flour and cook mixture for 2 minutes--stir constantly. Stirring constantly add hot milk, stir until mixture is thick.
Remove from heat, add salt and pepper to taste. Add cream, grated cheese and Cayenne Pepper.
Pour milk mixture into soup. Stir gently. Correct seasonings if necessary.
Garnish with bacon, green onions and cheese.
This yummy recipe feeds a crowd. Recipe inspired by Cooking Classy.
Printable Recipe

Broccoli Cheese Soup

After 40 years of cooking I finally found a recipe for Broccoli Cheese Soup that I like. I found it on one of my favorite blogs, Mel's Kitchen Cafe. It had a couple of hundred positive reviews so I thought I would take a chance. I made a few changes, it was excellent. I took it to a Relief Society Service Luncheon--there was nothing left, it got rave reviews. What made it wonderful? I think the combination of cheeses gave it great flavor and the fact that the broccoli was crisp tender gave it a great texture. I do know that I need to write the recipe down so I can make it again soon.

Broccoli Cheese Soup

1 can chicken broth

1 small onion diced

1/3 cup flour

4 tablespoons butter

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon seasoning salt

2 cups milk--heat in microwave for 3 minutes

6 ounces shredded cheese--part extra sharp cheddar, part Mexican blend
4 cups lightly steamed broccoli
1 cup lightly steamed cauliflower
Simmer diced onion in chicken broth in a covered saucepan for 15-20 minutes.
In a stock pot melt butter, add flour and seasonings. Cook, stirring constantly for 3 minutes.
Add warmed milk and whisk till soup thickens.
Add warm broth with onion, stir.
Add cheese, stir till melted.
Add steamed veggies.
Season if needed.
I just cooked my broccoli and cauliflower in the microwave for about 4 minutes. The recipe called for all broccoli, I didn't have enough so I added cauliflower. I think lightly steamed carrots would also be an excellent addition. Steamed diced Yukon Gold potatoes would be delicious or asparagus. Use a variety of cheese, sharp has great flavor and Jack or Mexican blend cheese melts wonderfully. I think this is a great basic recipe that could have many variations.
Printable Recipe

Wild Potato Topper

This fits in the 'why didn't I think of it' category! This yummy topping was served on baked potatoes at a Relief Society Birthday Party I attended with my sweet Mom. What a great way to serve toppings for baked potatoes--all in one dish.  This is not really rocket science but it is one great idea, and it is delicious.

Wild Potato Topper
1/2 pound butter--softened
1/2 teaspoon seasoning salt
1 cup sour cream (remove from refrigerator 30 minutes before using)
1 cup grated cheese--I used sharp
3 green onions--minced
1/2 cup crisp cooked bacon
Using a mixer beat butter till light, fold in seasoning salt, sour cream, cheese, onions and bacon. Store in refrigerator--remove 30 minutes before serving. Serve on baked or steamed potatoes. I'm sure it would be delicious on any steamed veggie!
Printable Recipe

Skillet Roasted Chicken and Potatoes

 

This may not be a photogenic bird but it is delicious!  The recipe comes from one of the latest issues of Cook's County Cooking. I trust that magazine--the recipes are consistently good. A recipe must be exceptional if I make it twice in one week. This may not a cost effective meal, you can buy a Rotisserie Chicken at Costco for five dollars. But...you can't buy this flavor at Costco for five dollars! The chicken is 100% chicken and the potatoes are out of this world. Skillet Roasted Chicken and Potatoes is Sunday Dinner status but you can easily make it on a week night--I did.

Skillet Roasted Chicken and Potatoes

3 tablespoons olive oil
2 teaspoons Italian seasoning
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon grated lemon zest, plus lemon wedges for serving
Salt and Pepper
1 (4-pound) whole chicken, giblets discarded
2 lbs Yukon Gold potatoes, peeled, ends squared off, and sliced into 1-inch-thick-rounds (yes, I measured them)

1.  Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Combine 2 tablespoons olive oil, Italian seasoning, paprika, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.  Pat chicken dry with paper towels and use your fingers or the handle of a wooden spoon to carefully separate skin from breast.  Rub oil mixture all over chicken and underneath skin of breast.  Tie legs together with kitchen twine and tuck wingtips behind back.

2. Toss potatoes with remaining 1 Tbsp. oil, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Arrange potatoes, flat sides down, in single layer in 12-inch oven safe nonstick skillet.  Place skillet over medium heat and cook potatoes without moving them, until brown on bottom, 7 to 9 minutes (do not flip).

3. Place chicken, breast side up, on top of potatoes and transfer skillet to oven.  Roast until breast registers 160 degrees and thighs register 175 degrees, 1 to 1 1/4 hours.  Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

4.  Meanwhile, cover skillet, return potatoes to oven, and roast until tender, about 20 minutes.  Carve chicken and serve with potatoes and lemon wedges. Prepare to be amazed.

Not So Ordinary Potato Salad

Potato Salad is a picnic staple. I have made it for years just like my mother did. Potatoes, boiled eggs, celery, onion, mayo, mustard and a little pickle juice. It was always fine but turned out a little different each time. We never had a recipe; I do like recipes, quality control (I just might be a little controlling--when it comes to food).
So my assignment was a salad--potato. Boring. I have a macaroni salad that I love so I morphed the two salads and came up with one yummy Potato Salad-- A Not So Ordinary Potato Salad.
This is delicious--it just might become your new favorite potato salad (don't tell Grandma)!

Not So Ordinary Potato Salad
5 pound boiled potatoes, Yukon Golds are the best, but reds work too, don't overcook, cool, dice
1/2 cup roasted red pepper, chopped
1/2 cup black olives, chopped
1/2 cup sweet/spicy pickles, chopped I like Famous Dave's
1/2 cup celery, chopped
1/2 cup green onion, sliced
1/2 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 to 4 tablespoons of milk, cream or pickle juice--to thin dressing
Garnish with 1/2 cup chopped fresh parsleyI like to chop the veggies with my Pampered Chef Chopper--it makes quick work of the chopping. Just don't over chop!! Mix together the mayo, red wine vinegar, sugar, salt, pepper and milk and/or pickle juice to thin. Dice the cooled potatoes, add the veggies and gently stir in the sauce. Check to see if or salt and pepper is needed. Chill, top with parsley. Serve well chilled. The cold salad can sit on the serving table for about 30-45 minutes. Then get it back in the iced cooler so you can safely enjoy the leftovers--if there are any. This salad is a winner. Great for your Labor Day Picnic.
Printable Recipe

Sunshine Breakfast Casserole

Several years ago we were invited to a Ward Party and asked to bring this casserole. The recipe was given to me by a dear friend and great cook Marlene Black. It has become a family favorite ever since. Now, it probably won't win any beauty pageants but once you taste it you won't care. This is what breakfast should taste like. Serve with some fresh salsa, or Pace brand. Add a fruit salad and some juice and you will be able to feed a crowd and enjoy the meal with them.
We had a crowd here for breakfast this morning--this was perfect.

Sunshine Breakfast Casserole
6 cups frozen hash browns--thaw (you will have about 4 cups)
1 1/2 cups cottage cheese
3 cups grated cheese (I used 1 cup Extra Sharp Cheddar and 2 cups Jack Cheese--but use what you love)
6 eggs beaten
1 pound diced bacon
1 large onion, diced
Cook diced bacon until crispy, drain off most of the grease then add onions, cook till soft. Let cool slightly
Mix all ingredients together, pour in a 9x13 pan that has been sprayed with Pam. Smooth mixture.
Bake at 350 degrees for about 35 to 40 minutes until set and bubbly. Cool for 15 minutes before serving. Serve with fresh pico or diced tomatoes and green onions.
Printable Recipe

Chicken Pot Pie for PI Day

I hate to admit it but I am not a pie maker. I like cookies and brownies. Years ago hubby asked me when I was going to be old enough to make pies. My response was always, 'In ten years'. When you say that in your mid 20's you think you will have plenty of time to learn to make pies. I have given him the answer over and over.
Well the time has come, I think I am finally old enough to make pies! I remember all the fun pies that were posted last year on PI Day. This year I would have a pie for PI Day. Thanks to Barbara Bakes and Dorie I finally felt that I could tackle a pie. I started out easy with a Chicken Pot Pie. I opted for just a top crust--baby steps. I made a quick crust in my food processor--nothing difficult about that. The filling was a delicious sauce full of veggies and meat. I used 6 inch pie pans (they are just so cute) because there are just two of us. One pie was plenty for dinner and enough for a hubby's lunch tomorrow. I also have enough filling for a mini pie to take to Mom tomorrow. Life is good now that I am a Pie Maker!

Chicken Pot Pies
 Pastry
2 1/2 cups flour
1 teaspoon salt
4 tablespoons butter, chilled
2/3 cup shortening, chilled
Ice water--about 5 tablespoons
Pulse flour and salt in food processor. Drop in diced cold butter and cold shortening and pulse just till they are cut in. Dorie says you should have pieces the size of fat green peas and others the size of barley. Add the ice water and pulse off and on until you have a mixture that sticks together when pinched. Dump the mixture on a Roll'pat and gather together and form into 4 discs. Wrap in plastic wrap and refrigerate at least an hour.
This whole process really only takes a few minutes.

Filling
1/3 cup butter
1/3 cup diced onion
1/3 cup diced celery
1/3 cup flour
1/3 cup milk
1 3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups diced cooked chicken (Rotisserie works great)
1 1/4 cups diced cooked potato
1/2 cup diced cooked carrots (you could use frozen)
1/2 cup frozen peas
Melt butter in pan, saute celery and onions about 5 minutes or until tender, add flour and seasonings. Whisk and bring to a bubble, cook for a minute. Add milk and chicken broth, heat and stir until mixture becomes quite thick, cook for a minute. Remove from heat and add chicken and veggies. Put in individual ovenproof dishes. Don't overfill. Roll out pastry on a lightly floured Roll'Pat, make sure you roll it out an inch bigger than your dish. Put pastry on top of pie, crimp if using a pie plate. Cut a slit in the top to let steam escape. If using a dish with straight sides just let pastry hang down and lightly press to sides of dish (check out Barbara's post to see this method). Bake at 425 for 30-35 minutes till light brown.

Will I make this again??? YES! It is comfort food at it's finest. It's not a 30 minute meal but with some planning it can be a weeknight meal. Dorie says that well wrapped the pastry can be kept in the fridge for 5 days or the freezer for 2 months. How nice would it be to always have some pastry in your freezer. The filling came together quickly. I diced my potato and cooked it in salted water for about 8 minutes, I took the potato out and then added the diced carrots to the boiling water for a few minutes till they were crisp tender. The chicken was left over from a roasted chicken earlier in the week. You could make the filling earlier in the day but I would heat it up before it goes in the tin.
I used the leftover filling and filled a small dish, I love the rustic look and how the pastry is draped over the dish. More crust per bite--that's a good thing! 
[Printable Recipe]

Crock Pot Mashed Potato Soup

When my children were young there was one dish that I knew would always please all 8 of us. Mashed potatoes was always a hit. When the now grown kids come home for a visit mashed potatoes are usually on the menu. Mashed potatoes are such a comfort food, they just say love and home.
So when I saw a recipe for Mashed Potato Soup in the Crock Pot I was intrigued. I'm happy to say this soup is delicious, it just screams comfort. Comfort is good.

Crock Pot Mashed Potato Soup
8 slices bacon, diced
1 large onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
pepper
2 tablespoons flour
4 cups chicken broth
3 pounds russet potatoes, peeled and diced in 1/2 inch cubes
4 ounces extra sharp cheese, shredded
1/2 cup cream
1/2 cup sour cream
3 scallions, thinly sliced

Cook diced bacon in skillet until brown and crisp, remove bacon. Using 2 tablespoons of the bacon grease cook onion and garlic for about 8 minutes until slightly brown. Sprinkle with flour and stir for a minute. Slowly add one cup of the chicken broth whisking to remove brown bits from bottom of the pan. Stir until thick, add salt and pepper. Transfer to Crock Pot.
Stir in the remaining 3 cups of chicken broth and the diced potatoes. Cook on low for about 4 hour or until potatoes are fork tender. Now comes the fun part. Using your immersion blender blend the potatoes as much as you want! This can be a very creamy soup or you can leave some chunks of potato. I like some texture to my soup. If you don't have an immersion blender ask for one for Mother's Day, or just buy one--you will thank me. You can just mash the desired amount of potatoes. Stir soup and slowly add the cheese stirring to melt. Add cream and sour cream. Stir. Serve topped with scallions and reserved bacon.
This recipe was inspired by a recipe on Tracey's Culinary Adventures.

You might like to try:
1 year ago-----Orange Date Muffins
2 years ago----Crunchy Granola
3 years ago----Chocolate Orange Bundt Cake
4 years ago----Strawberry Spinach Salad

Potatoes Romanoff

I know I have a multitude of recipes at the touch of a button. Thanks to blogs, Pinterest, The Food Network etc. there is plenty to choose from. But I still enjoy opening the mailbox and seeing a new cooking magazine. I have limited the number I receive--recipe overload is real. This year I chose to subscribe to Cook's Country. I like the large format, the easy meals and I like to know why recipes work and Cooks gives me the information I enjoy. So this year you will see favorites from this magazine on my blog.
I'm always looking for a good potato recipe. We like potatoes in many forms. This recipe did not disappoint. It was yummy and worth the work for a special Sunday Dinner. You can also make this the day before, a plus for a busy cook.

Potatoes Romanoff
3 pound russet potatoes, peeled and cut into 1/2 inch pieces
1 1/2 teaspoons salt
1 1/4 cup sour cream
4 ounces cream cheese, softened
1 tablespoon cornstarch
1/2 teaspoon pepper
1 3/4 cups chicken broth
4 scallions, white parts minced, green parts sliced thin on the bias
6 ounces sharp cheddar cheese, shredded (1 1/2 cups) I like Tillimok

Toss potatoes with salt in a large bowl, cover and microwave until tender about 15 minutes. Stir once.
Whisk sour cream, cream cheese, cornstarch and pepper in a large bowl until combined. Whisk in chicken broth and scallion whites until incorporated. Fold in hot potatoes in two additions. Pour mixture in an 8 inch square baking dish. Sprinkle with cheddar cheese. Place dish on rimmed baking sheet and bake on upper middle oven rack for 15 to 20 minutes in a 425 degree oven. Casserole should be bubbling and cheese slightly brown. Let cool for 20 minutes. Sprinkle green onions on top. Serves 6 to 8.
You can make the casserole ahead and bake it at 425 for 30 to 35 minutes.

Thai Coconut Chicken Soup

I am often asked where I find my recipes. I really don't have the time nor the desire to create a recipe from the ground up. That takes plenty of work, there are test kitchens that do that sort of thing for a living. So how do I proceed? I find a recipe--in a cookbook, magazine, on a cooking show, on a blog etc, etc. There are so many recipes floating around. So I find a recipe that looks like something we might like. I make it once exactly as written. If it's good I make it a second time and give it my own spin. Take away ingredients, change quantities, reduce recipe size to fit our smaller family, etc,etc. Then if it is delicious I will photo it and blog about it. Now I have made many recipes that were said to be winners that just didn't work for me. These did not make it to my blog. Really only the best of the best recipes go on my blog.

This may explain occasional lulls in my posting. If I make a few bad dishes (or it's a busy week and we really just eat omelets),  I refuse to blog about them just to blog. My blog is for my family and friends, I'm not getting paid. I blog because I love to cook, eat and share this passion.  I have made many dear friends along the way.

I hope you enjoy my recipes--I will always credit my source, in turn I hope you will do the same. I love your comments, a comment always makes my day!  Let me know if you make something you find on the blog and how you liked it. I welcome questions--I will do my best to find an answer.  I am also open to requests, send me your favorite recipe - I'd love to try it.

Thanks, Cindy

Now here is what you really came for... a recipe!

Here is the perfect winter soup, served with sticky rice it is delicious. I've made it several times and many people have enjoyed it. It's a 30 minute dish inspired by a recipe in Cooks Country--a great little/big magazine. Here is our revised recipe:

Thai Coconut Chicken Soup
2 teaspoons vegetable oil
3 scallions, white parts minced, greens sliced on the diagonal
4 tablespoons minced cilantro
1 tablespoon red curry paste
1 1/2 teaspoons fish sauce
1 can low sodium chicken broth
1 can coconut milk
1 pound boneless skinless chicken tenders, cut down the center of the tenders, lengthwise and slice in 1/4 slices
1 sweet potato, peeled, quartered and sliced in 1/4 inch slices
1/2 red pepper sliced
 1 large lime--juiced
Heat the oil in a large sauce pan over medium high heat until shimmering.
Add scallion whites, 2 tablespoons of the cilantro and curry paste. Cook until fragrant about one minute. Stir in one teaspoon of the fish sauce, chicken broth and coconut milk. Bring to a boil over high heat. Cover, reduce heat to low and simmer for 5 minutes.
Increase heat to medium high, add chicken, sweet potato and red pepper. Cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove from heat and pour in a serving bowl. Add remaining 1/2 teaspoon fish sauce, lime juice, green onion tops and rest of cilantro.
Pour soup over a bowl full of sticky rice and enjoy!

Some have questioned my 30 minute meals? They really can be done in 30 minutes if you have a bit of prep done or if you have a sous chef! I like to chop veggies in the morning so at dinner time I really can pull off a 30 minute meal.

But if you have to run to the storage room several time to get needed items, thaw meat, chop veggies etc. 30 might be stretching it. But preparation pays off big time when getting dinner on the table. Good luck. Practice, practice, practice. Cooking is a skill that can be perfected. But I do love to chop veggies!!

Harrison's Favorite Scalloped Potatoes

Cooks like to make others happy with food. When someone comes to visit I always want to make their favorite treat/dish. Seven year old Harrison is a good eater. His mother Amber is a great cook and has introduced her children to a wide variety of food. Amber kids don't want to go to McDonald's, they want Sushi.
Amber made Harrison's Favorite Scalloped Potatoes and sent me a photo to document his joy. Amber is a talented photographer, check out her work on Amber Linderman Photography.

Harrison's Favorite Scalloped Potatoes

2 tablespoons butter

1 onion chopped fine (I used 2 large shallots with excellent results last night)

1 pinch dried thyme (you can use a sprig of fresh thyme if available)

6 medium sized russet potatoes (about 2.5 lbs)- sliced 1/8 inch thick with a mandolin

2 cloves garlic, minced (I used one large one)

1 1/4 tsp salt

1/4 tsp pepper

1 cup low sodium chicken broth

1 cup heavy cream

2 bay leaves

4 oz sharp cheddar cheese, grated

fresh grated Parmesan, to taste

1 cup diced good quality ham

Preheat oven to 425 degrees. Melt the butter in a large dutch oven over medium high heat. Add the onion and cook until soft, 5 minutes. Stir in the thyme, garlic, salt and pepper and cook 30 more seconds. Add the potatoes, broth, cream and bay leaves. If the potatoes aren't nearly covered with liquid, you can add a few more tablespoons of cream/broth (I like mine saucy!) Bring mixture to a simmer, reduce heat to medium low, cover and cook- stirring occasionally until the potatoes are almost tender, about 10 minutes.

Discard the bay leaves. Transfer the mixture to an 8" square baking dish, gently press potatoes into an even layer and sprinkle the top with the cheddar/ Parmesan mixture.  Bake until the cream is bubbling around the edges and the top is golden brown, about 15- 20 minutes. 

Let cool 10 minutes before serving. 

Enjoy! We sure do...

(and kudos to you food photographers! It's harder than it looks!)

Thanks Amber!

Potatoes Au Gratin--in a Crock Pot

I have an interesting cooking dilemma, We are mostly empty nesters, now that is not a bad thing. I find it quite enjoyable to cook for two. But when our children visit the numbers change. Last night for example we had 6 adults and 7 children here for dinner.
So, enter the humble crock pot. This gem saved the dinner day. I was cooking chicken in the oven in preparation to put it on the grill, garlic bread was next in line. How do I cook a potato dish with a full oven?
 The crock pot was the answer. I had pinned a recipe for Potatoes Au Gratin in the Crock Pot and they were delicious.  It freed up the oven and also allowed me to have the potatoes prepped and cooking before my cute grandchildren arrived. It is a recipe I will use often.
 Thank you Tina from Mom's Crazy Cooking for sharing this recipe. It's a keeper.

            

   

 Potatoes Au Gratin in the Crock Pot
6 medium potatoes, peeled and sliced--this is what a mandolin is for!
8 ounces shredded cheese--I cleaned out my cheese drawer and used a combination of cheddar, provolone and Gruyere. I imagine most any cheese would work
3 Tablespoons butter
1/4 cup flour
2 cups milk
6 cloves garlic, crusher
garlic salt, kosher salt and Lawry's Seasoning Salt
Butter the inside of your crock pot or spray with Pam. Layer the potatoes and season with garlic salt, the next layer season with Kosher salt, the following layer with Lawry's. Repeat layers seasoning each layer. Use plenty of seasoning or your potatoes will be bland.
Melt butter, stir in flour. Bring to a boil and let simmer a minute or two. Add the milk and garlic and cook stirring often until thick and bubbly. Remove from heat and add cheese, stir until smooth.
Pour cheese sauce over potatoes--don't stir just shake a bit to make sure cheese sauce gets to the bottom.
Put a double thickness of paper towel on top of the crock pot place lid on. Cook on high for 2 hours, don't disturb. Check after 2 hours--I had to cook another 45 minutes.
Enjoy this dish--it will be ready when you are. Thanks Tiina

Quick Ham and Potato Soup

Spring in Utah is rather unpredictable. We started the week with temperatures in the 80's today we are in the 40's. So it's still soup weather.

My daughter Amber sent me this recipe, she said, "It's is quick to make, perfect for a play date." Amber has 4 children under 8--she knows plenty about play dates.

It is quick, delicious and the timing is perfect, we have holiday ham to use. So enjoy this easy delicious soup, it's not just for kids.

 Quick Ham and Potato Soup

2 cups water

1/2 cup diced carrots

1/2 cups diced celery

1/4 cup chopped onions

2 cups diced potatoes (small)

combine in a large pot. Boil 10-12 minutes until potatoes are tender. DO NOT DRAIN

Cheddar Cheese Sauce

1/4 cup butter

1/4 cup flour

2 cups milk or Half & Half (the richer the milk, the thicker the chowder)

2 cups cheese, grated

1 cup ham, cubed

In a saucepan melt butter. Add flour and stir until smooth and bubbly. Slowly add milk using a a whisk to keep mixture smooth. Cook until thickened. Add grated cheese and stir until melted.

Add cheese sauce and cubed ham to veggies. Heat through.

                                                            Maya, Amelia, Amber

Crock Pot Potato Cheese Soup

 I have been on a personal quest to find more recipes that are cooked in the Crock Pot. My first Crock Pot, a wedding gift in the mid 70's had an on/off switch and a non removable stoneware liner, the color was Avocado Green. It was not fun to clean! It was not my cooking vehicle of choice. I tried a few recipes over the years, they all taste pretty much the same, not terrible, just the same.
I'm happy to say Crock Pots have come along way. There are sizes to fit every family and any number of features. I have a 6 quart slow cooker, it's great when the family is here but much too large for my everyday use. I now have a 31/2 quart slow cooker, perfect for empty nesters. Your slow cooker should be a least 1/2 full for best performance.
This is probably too much info but I do have a great recipe for the slow cooker. This potato soup was delicious. I'm sure I will make it often this winter.

Crock Pot Potato Cheese Soup
6 slices bacon
1 1/2 cups diced onions
5 cups peeled diced russet potatoes
3/4 cup diced celery
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 1/2 cup half and half
2 cups shredded cheese--I cleaned out my cheese drawer and used several kinds
Fry bacon in skillet till crisp, remove from pan and drain. Crumble bacon and refrigerate. In the same skillet saute onions for 3 or 4 minutes. Put onions, celery and potatoes in slow cooker, add chicken broth, salt and pepper. Cook on low heat for 6-7 hours. In a small bowl stir together flour and half and half, mix well with wire whip. Add mixture to soup, increase slow cooker to high and cook for 30 minutes until thick. Add cheese and stir until melted. Top soup with cooked bacon.
This recipe comes from Real Mom Kitchen

Twice Baked Potatoes

Max's birthday dinner had to include Twice Baked Potatoes. Actually these potatoes are included in many family gatherings. You can easily make these a day in advance, perfect for busy cooks. 

Pioneer Woman's recipe is perfect. Use nice big russets, number ones and make a full batch. Leftovers make a great lunch. I always send leftovers home with the Grandmas. They are happy, you just don't make Twice Baked Potatoes for one!

This delicious dish is quite rich, make it for special occasions. Your guests will thank you. Here is the link to Pioneer Woman's Twice Baked Potatoes. Enjoy!

Simple Potatoes

My current quest is to serve and blog about more sides dishes. This yummy dish is about as simple and basic as it gets. It is quick to assemble, cooks in 15 minutes and will please almost everyone.

Simple Potatoes
cooked potatoes, diced or sliced
butter, melted
cheese, shredded
green onions, sliced
chopped fresh herbs
Gently mix  potatoes, green onions and shredded cheese. Drizzle with melted butter. Put in casserole and bake at 350 until potatoes are warm and cheese is melted. Top with chopped fresh herbs.  Serve with sour cream or Ranch Dressing.
When baking or boiling potatoes always cook extras for yummy side dishes.

Roasted Red Potatoes

When I plan my menus for the week I often just jot down a main dish and make sure I have ingredients to prepare it. I guess I just assume that yummy side dishes will appear. So an ongoing goal of mine is to actually plan side dishes. Make them and include a few on my blog.
A side dish can be as simple as a bowl of chilled watermelon or as complex as twice baked potatoes.
I had company today, Greg grilled the meat I had a bowl of chilled melon, a dish of strawberries and some yummy roasted red potatoes. We also had fresh corn on the cob, but somehow we forgot about it. Stuff happens. But the potatoes were a hit, all 6 adults agreed they were blog worthy! This side will appear often in our dinner rotation.

Roasted Red Potatoes
4 red potatoes, scrubbed
1 tablespoon olive oil
2 tablespoons Panko Crumbs
2 tablespoons fresh grated  Parmigiana Reggino cheese (I buy a wedge at Costco, it last longer if wrapped in foil)
Salt, pepper, smoked paprika, Pampered Chefs Crushed Peppercorn and Garlic Rub--or whatever your favorite seasoning is
Directions:
1. Preheat oven to 375 degrees.
2. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated.  Bake in a Pampered Chef Bar Pan that has been drizzled with a little olive oil. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

This recipe was inspired by Amber's Delectable Delights--a blog full of yummy food. I bookmarked several recipes I want to make.