Perfect Potato Soup

from the Pioneer Woman Ingredients 6 slices Thin Bacon, Cut Into 1-inch Pieces 1 whole Medium Onion, Diced 3 whole Carrots, Scrubbed Clean And Diced 3 stalks Celery, Diced 6 whole Small Russet Potatoes, Peeled And Diced 8 cups Low Sodium Chicken Or Vegetable Broth 3 Tablespoons All-purpose Flour 1 cup Milk 1/2 cup Heavy Cream 1/2 teaspoon Salt, More To Taste Black Pepper To Taste 1/2 teaspoon Cajun Spice Mix 1 teaspoon Minced Fresh Parsley 1 cup Grated Cheese Of Your Choice Preparation Instructions Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces. **This soup was wonderful! Rob had seconds. I will definitely be making it again. I didn't have cajun spice but I looked up this recipe and I just sprinkled a little of each of the ingredients, leaving out the cayenne and red pepper flakes entirely. Also, i didn't have heavy cream so I substituted with 1 to 3 parts melted butter to milk. (The recipe for a cup of heavy cream is 3/4 C milk mixed with 1/4 C melted butter.) I also left out the celery and didn't really measure spices.

Maple Walnut Blondie

Ingredients 1 cup flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 1/4 cup chopped walnuts 1/3 cup butter, melted 1 cup packed brown sugar 1 large egg 1 tablespoon vanilla extract 1/2 cup white chocolate chips Sauce: 1/4 cup butter, softened 1/4 cup powdered sugar 1 ounce cream cheese (2 tablespoons), softened 1 tablespoon maple syrup Directions Preheat oven to 350 degrees. Line an 8x8 pan with aluminum foil and spray with cooking spray. In a bowl add flour, baking powder, baking soda, salt, and walnuts. Whisk to combine. Set aside. In a large bowl, mix the melted butter and brown sugar with a mixer. Add the egg and vanilla and mix well. Add the flour mixture a little at a time until combined. Stir in white chocolate chips. Spread into the 8x8 pan and bake for 20-25 minutes or until center passes the toothpick test. I like mine a little on the gooey side. Remember right out of the oven they may seem gooey but once they cool they set up more. Serve warm with ice cream and Maple Butter Sauce. For the Maple Butter Sauce: In a small bowl add the butter, powdered sugar, cream cheese, and maple syrup. Blend with a mixer until smooth. When ready to serve, heat the maple butter sauce for about 30 seconds in the microwave and pour over warmed blondie and ice cream. Recipe adapted from http://www.recipesecrets.net/blog/recipes/copycat-applebees-walnut-blondie-with-maple-butter-sauce/ These were AMAZING!!!

Honey Lemon Chicken Breasts

Ingredients Juice and zest of 1 large lemon (3 tablespoons juice) 3 tablespoons honey 2 teaspoons finely chopped garlic 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 cup plus 2 tablespoons extra-virgin olive oil 4 bone-in chicken breast halves, skin on (about 2-1/4 pounds) Salt and freshly ground pepper Directions Preheat the oven to 400 degrees Line a baking sheet with foil. In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil. Place the chicken breasts in a glass dish that holds them snugly in a single layer and add the marinade. Cover with plastic wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken, skin side up, to the prepared baking sheet. Bake until cooked through and the juices run clear, about 20 minutes.

Yellow Chicken Curry

Yellow Curry with Chicken and Potatoes Makes 3-4 servings Yellow Curry with Chicken and Potatoes Ingredients 1 14-ounce can of coconut milk 2 tablespoons yellow curry paste 1 large chicken breast 1-2 cups water 2 medium potatoes 1/2 of a large onion 1 14-ounce can of baby corn 1 teaspoon fish sauce 1/2 teaspoon sugar Instructions Prepare your ingredients. Slice the onion, baby corn, and chicken into bite-sized pieces. Peel, cut, and parboil the potatoes for ~5 minutes. Set aside. Open the can of coconut milk and scoop the top thicker cream part into a pan. Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the yellow curry paste and saute with the cream until it becomes fragrant. Add the chicken, coat in the curry paste, and cook until it's done. Then add the rest of the coconut milk and water and bring to a boil. Let cook until the consistency of the curry is what you prefer. You can use less water if you want a shorter cooking time. Add the potatoes, onions, and baby corn and cook until just done, but still firm. Adjust seasonings with fish sauce and sugar to taste. Garnish with thinly sliced kaffir lime leaves and red peppers. Serve with jasmine rice.

Veggie Bake

Spread an assortment of chopped veggies on a lightly greased cookie sheet or pan. Sprinkle with healthy dressing from previous post and bake at 350 til veggies are tender. Sprinkle mozarella on top and warm.

Healthy Dressing

Mix: 1 tsp olive oil 1/2 tsp maple syrup 1 tbsp lemon juice 1/4 tsp dijon dash sea salt and pepper

Skillet Lasagna

ingredients: 1 lb ground beef 2 1/2 C penne or rotini pasta 1 (24 oz) jar pasta sauce 1 C ricotta cheese 1 1/2 C mozzarella shredded cheese Cook ground beef on medium high in large skillet, stirring frequently, until no longer pink, drain. Add pasta, sauce, and fill jar with water and add to skillet. Bring to a boil. Reduce heat and simmer, covered, 15 minutes, stirring halfway through. Add ricotta in 6 dollops to top. Sprinkle with cheese. Cover and simmer 5 more minutes until cheese is melted.