Friday, September 21, 2018
Friday, September 14, 2018
Spicy Potato Corn Soup is one of my favorite foods for fall. Not only is it beautiful and colorful, but it is hearty and you can make a meal of it. Just serve it with cornbread or crackers and some celery and carrot sticks and you're done. All the colors of fall on your table, and it's delicious too! It can also be made vegan, if that is your preference.
- 4 cups of cubed potatoes (peeled or unpeeled, your choice)
- 1 15 ounce can of creamed corn
- 1 15 ounce can of whole kernel corn
- 1/4 cup of diced green chilies (canned or fresh) minced
- 2 cups of water or vegetable stock
- 1 cup milk (soy milk for vegan)
- 1 sweet onion, chopped small
- 1 teaspoon of minced garlic or garlic powder
- 1/4 cup green or red bell pepper, chopped small
- 1/2 teaspoon cumin
- 1 teaspoon basil
- 1/2 teaspoon Old Bay Seasoning (optional, but I LOVE this stuff!)
- 1/2 teaspoon salt
- dash of black pepper
Peel and dice the potatoes and place them in a pot with the water or stock.
Cover and cook for 20 minutes or until potatoes are soft.
In a skillet, saute the onion, garlic and peppers until soft.
Add the basil, oregano, salt, pepper, and cumin and stir to mix.
Take half the potatoes and put them in a bowl with the creamed corn and mash (or use a food processor).
Add the onion mixture to the mashed potatoes and corn mixture with the cup of milk and stir to mix.
Add drained whole kernel corn and drained chillies to the remaining unmashed potatoes and stir gently
Add the mashed mixture to the unmashed mixture and stir. Add more milk if you prefer the soup to be thinner.
Simmer over low heat for 15 to 20 minutes, stirring frequently so it does not burn.
If you prefer less spice, you can omit the chilies. Sometimes I add more vegetables to this soup. It is great with sliced carrots and celery. Just about any vegetable that you like can be added. My husband is a big meat eater, and he likes to put meat in this soup. It's really good with smoky ham, bacon or shredded chicken. Any type of meat you like can be added and I bet it would be delicious, this soup is just that versatile!
This soup is wonderful comfort food for lunch or dinner on a crisp fall day. I hope you enjoy it!
Image Credit: https://www.flickr.com/photos/chiotsrun/4884744029
Wednesday, September 5, 2018
Do you like spicy food? Then you should cook up a pot of this Thai soup. It has a deliciously unusual flavor with a spicy bite!
If you want more spice and heat, leave the seeds and ribs in when you cut up your jalapeno peppers. Much of the heat of a hot pepper is in the seeds, so leaving them in or removing them is an excellent way of controlling just how hot you want a dish. If it isn't hot enough for you even with the seeds in, then you can use habanero peppers, but take my advice and be careful; habanero peppers are dangerously hot, so wear gloves when slicing and seeding them.
2 tablespoons olive oil
1 cup green onions, thinly sliced
4 garlic cloves, minced
1 tablespoon ginger root, peeled and minced
1 tablespoon fresh cilantro, minced
1 cup carrots, chopped fine
1 cup fresh mushrooms, chopped
1 jalapeno peppers, thinly sliced and seeded
1/3 cup green bell pepper, julienned
1 pound chicken, cubed
4 cups chicken broth
1 14 oz can of coconut milk
1 tablespoon soy sauce
1 cup sugar snap peas, sliced long ways
1 lime, juiced and half the peel zested
salt and pepper to taste
Lightly salt and pepper the chicken cubes and set aside
Saute green onions, garlic, cilantro and ginger in olive oil until soft
Mix in carrots, peppers and mushrooms and saute all for 3 minutes
Pour in chicken broth, add soy sauce, and then slowly add coconut milk
Bring to a boil then then lower heat to medium
Add chicken cubes and cook on medium heat about 15 or 20 minutes until cooked through
Toss in peas, lime zest and juice and heat on medium for 5 minutes
Serve hot immediately with wheat crackers, pita chips, or torn bread pieces
If you want to make this soup into more of a dinner entree, simply serve it over noodles or rice. It is a delicious addition to your recipes to make regularly, because once you make it, you will want to make it again and again!
Have a great week!
If you like this recipe and want to try other Thai recipes, I recommend this book!
It has some of the most delicious Thai recipes I ever tasted
and they are very easy to make!
Image Credit: http://tinyurl.com/kstgrrf
Wednesday, August 29, 2018
Friday, August 17, 2018
If you are like me, you have seen the recent advertisments on Facebook by Walmart for "Funeral Potatoes." I could not help but wonder what the heck funeral potatoes were and why they would be called such a morbid name. So I decided to Google it and see what I could find out.
Most all places that I read agree that the expression "Funeral Potatoes" comes from the Relief Society of the LDS. They would frequently make the dish to serve at after funeral dinners. After a while, they began calling them funeral potatoes, even when they were not served at funeral dinners. Some articles I read stated that this potato casserole dish was also referenced as funeral potatoes in the south as they were preparted for after funeral church gatherings. I cannot say that this is correct, at least not in Arkansas and Missouri, as I lived there for almost ten years and I never heard the expression.
Anyway, while perusing the recipes for these potatoes, I noticed a strange familiarity with the ingredients. Furneral potatoes are nothing but another name for my familiy's favorite holiday potato dish Potatoes Deluxe! There were a few differences, but the base ingredients were the same: potatoes, sour cream, cream soup and cheese. Just about everyone that cooks has their own version of this recipe. I have heard them called cheesy potatoes, supreme potatoes and potato cheese casserole. They are all pretty much the same, a comfort food recipe based on potatoes and cheese.
Here's my recipe:
- 3 tablespoons butter
- 3/4 cup onion, diced small
- 2 cloves garlic, minced
- 12 small potatoes peeled and shredded
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/4 cup Parmesan cheese
- 1 teaspoon Italian seasonings (basil and oregano mostly)
- 2 cup cheese, shredded (I use cheddar)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed potato chips
Preheat oven to 350 degrees.
Spray a 13 x 9 pan with cooking spray
In a medium sized skillet, melt 2 tablespoons of butter and sauté onions and garlic and for 2 or 3 minutes
Remove from heat and set aside to cool.
In a mixing bowl, combine shredded potatoes, condensed soup, sour cream, Parmesan cheese, salt, pepper, Italians seasonings and 1½ cups cheddar cheese.
Add onions and garlic and stir to combine.
Pour mixture into your 13 x 9 baking dish and pat down with a spoon to even out.
Sprinkle remaining cheese on top, evenly
Pour crushed potatoe chips on top and spread evenly.
Bake for 50 to 60 minutes, checking to make sure the potatoes are cooked through.
I usually make my potatoes with raw potatoes, but you can save some time by using a bag of frozen shredded hash browns. The taste is close to the same, I just use real potatoes to save money and because I usually have a lot of potatoes on hand.
Our family usually makes this dish for holidays, usually Easter and Christmas Day dinner. I have to say we have never made them for a funeral, however, they are so delicious I would eat them wherever they are served!
Have a great weekend!
If you love potatoes like I do, this is the cookbook for you! Dozens of great recipes all based on potatoes. Lots of recipes for a very frugal price! I recommend it!
Thursday, August 9, 2018
A Low Carb Recipe
Recently my doctor told me I needed to go on a low carb diet. I was not terribly pleased to hear this, since I am a big fan of carbs. However, it has to be done, so I have to embrace it. As a result, I will be sharing some lower carb recipes on this blog. I hope you enjoy them. My first recipe that I tried was a real hit with the hubby. He is not a fan of rice, so I decided to forgo putting rice into these stuffed peppers, and I have to say, I liked them much better! The chicken, the peppers and cheese complimented each other perfectly. With these peppers, I served my cool cucumber salad with the oil dressing (find out how to make that here) and iced tea.
I am thinking this low carb thing might not be all bad!
- 3 cups cooked shredded chicken
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 green onions cut in 1/8 inch pieces (white and green)
- 1/4 cup water
- 1/2 cup teriyaki sauce
- 2/3 cup fresh mushrooms, chopped small but not diced
- shredded mozzerella cheese
- 4 red bell peppers with the top 1/4 cut off, interior cleaned of seeds and ribs
Preheat oven to 350 degrees
In a non stick skillet, heat olive oil
Add garlic and saute for 2 or 3 minutes
Add mushrooms and saute till they begin to brown
Add water and teriyaki sauce and stir to almost boiling
Add shredded chicken and onions a bit at a time while stirring
Reduce heat to simmer and let it cook while cutting and cleaning the peppers
Spray a baking dish with cooking spray and place the peppers in it
Sprinkle mozzerella cheese generously in the bottom of each pepper
Remove chicken mixture from heat and spoon the chicken into the peppers
Bake stuffed peppers for 15 minutes, remove from oven
Generously cover the top of each pepper with shredded mozzerella cheese
Return to oven and back for another 10 to 15 minutes until cheese is melted and bubbly
If you are not partial to teriyaki, you can make this with other flavors like lemon chicken, or barbecue. Just replace the teriyaki sauce with whatever you prefer.
Have a great weekend!
I love the taste of Red Shell Teriyaki sauce. Since
teriyaki sauce is salty by nature, I usually mix it with
water in the recipe to cut the sodium. Thats one reason
I like Red Shell, it is thicker to start with, so adding a
bit of water does not make the sauce thin and flavorless.
I recommend Red Shell.
Red Shell Teriyaki Sauce
Tuesday, July 31, 2018
A "Use Your Harvest" Recipe
If your garden is anything like mine, you are started to get snowed under in tomatoes. Tomato plants are pretty prolific, so I am always looking for recipes that use tomatoes to take advantage of the harvest. Last week I made some really delicious salsa which I posted about in my blog Homemade by Jade: Smooth and Thick Homemade Salsa
I have a lot more tomatoes this week, so I decided to make some roasted tomato spread. While is does look kind of like salsa, the taste is totally different. Roasting the ingredients give it the most wonderful deep flavor! It's also not spicy, it has a mild, robust flavor and the texture is really even thicker than my salsa. I use it as a spread, but it can also be used as a dip.
- 1 head garlic
- 6 medium tomatoes
- 1 sweet red bell pepper
- 1/2 sweet onion, peeled but left whole
- 1/2 cup olive oil
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 2 teaspoons dried oregano
- 5 basil leaves, torn
- Salt and pepper to taste
Preheat the oven to 300 degrees
Line a cookie sheet with a lip with parchment or tin foil, lightly spray with cooking spray
Cut tomatoes from stem to bottom, in half and remove stem and core. Place cut side up on the cookie sheet
Cut pepper the same way and remove stem, seeds and ribs, place on cookie sheet
Place cut half onion on cookie sheet
Cut the top off a head of garlic so that all the cloves are exposed
Put olive oil in a small bowl and add oregano, salt, and sugar. Whisk till mixed.
Brush a heavy coat of olive oil mixture on the cut portion of the garlic cloves and wrap the entire head in tin foil.
Brush the insides of the pepper and the cut top of the tomatoes and onion with a thick coat of olive oil mixture
Place the cookie sheet and the foil packet of garlic in the oven and bake for one hour.
Remove the garlic from the oven and set aside to cool
Turn the tomatoes, onion and pepper over and brush with the olive oil mixture and bake for another 20 minutes
Remove the cookie sheet from the oven and let everything cool for at least 20 minutes
Peel the garlic cloves and place in a blender or food processor
Place cooled pepper, onion and tomatoes into the blender or food processor
Add torn basil and pulse a few times and then blend until smooth. Do NOT overblend, it will make the spread too thin.
Salt and pepper to taste
This spead will last in the refrigerator, if tightly covered, for about a week
There are so many ways to use this spread! My favorite is to spread it on toasted, crusty bread. It is also delicious on wheat crackers or pita chips. I have also spread it on a tortilla and then sprinkled with cheese and heated for a short time in the microwave, or even eaten cold. This spread is great cold or hot.
Another great way to use your harvest! Have a great week!