Creamy Potato Soup

Nothing "hits the spot"  on a cold winter night like a bowl of warm soup!  That is pure comfort food, in my opinion.    I made this creamy soup for my family on a stormy night last week and we all  loved it!  My boys are usually not huge soup fans, but they were pleased with this one!  I think the warm breadsticks for dunking helped:)  This comes together fast with ingredients most people have on hand.  Well, other than the half and half--that is not something I keep on hand:)  You can easily swap that out for whatever milk you have in the fridge or a can of evaporated milk.   It is less creamy with milk, but still fantastic and lower in calories that way too!   The is soup is very flavorful, but can be salty if you use milk instead of half and half.  Just start with 2 bouillon cubes and add more if needed.  Enjoy!

Also, I am starting a new series on Melandboys--Friday Favorites.   Not every Friday--but every once in awhile:)  I always love hearing about great products--so if you have something (anything ) that you love and/or can't live without, please let me know!   Here are a few random things I am enjoying right now to start it off:)

Creamy Potato Soup
submitted by Melanie ~thesisterscafe.com

6 c diced potatoes
3 stalk celery
1 c chopped onion
3 (14.5 oz) cans chicken broth, divided
4 cups half and half cream
6 TB butter, melted
6 TB flour
4 cubes chicken boullion
1/2 tsp ground black pepper

In a large pot bring potatoes, celery and onion to a boil in 2 cans of the broth (4 cups).  Cook until tender, 15 minutes.  Drain and reserve liquid.

Combine reserved broth and half and half in pot.  In a bowl combine melted butter and flour.  Stir into half and half mixture over medium heat until thickened.  Add the reserved vegetables, remaining broth, bouillon cubes and pepper.  Heat through and serve.

Recipe source:  Allrecipes

 

Twice Baked Potatoes

At our house, this is a favorite dish to serve with steak.  I recently tried a new flank steak recipe (which by the way turned out great--I will post the recipe soon:) and so the boys requested twice baked potatoes! It is actually a fun recipe to make with kids.  The steps are simple and very forgiving. I also love that you can make this recipe is ahead of time and they are just as good.  You can either refrigerate or freeze them prior to baking, making this side dish perfect for entertaining.   You can bet they will be hit,  twice baked potatoes are always a crowd pleaser!

Twice Baked Potatoes
submitted by Melanie~The Sisters Cafe

4 large baking potatoes baked and cooled (or the equivalent of this--I usually use 6-8 smaller potatoes)
1/4 sour cream
1/4 cup butter, softened
1/4 tsp salt
dash of pepper
1/4 -1/2 cup milk
1 cup shredded cheddar cheese, plus additional for sprinkling on top
1 TB chopped green onion or chives
1 TB cooked and crumbled bacon

Slice potatoes in half lengthwise and scoop out inside, leaving a thin shell.  Mash potato in a medium bowl with sour cream, butter , salt and pepper until no lumps remain (I use a hand mixer)  Add milk in small amounts, beating after each addition.  The amount of milk needed to make the potatoes smooth and fluffy depends on the kind of potatoes used.  Stir in cheese.  Fill the potato shells with the mashed potato mixture.  Sprinkle with additional cheese, green onions and crumbled bacon. Place on an ungreased cookie sheet.  Bake in a preheated 400 oven for 20 minutes or until hot.
*The potatoes can be refrigerated before baking, just increase bake time to 30 minutes.  You can also wrap airtight and freeze; bake uncovered about 40 minutes

Recipe Source: adapted from Betty Crocker

 

Scalloped Potatoes

These scalloped potatoes are a delicious side to a multitude of main dishes.  This time I served them alongside Pork Tenderloin with Chimichurri (which is delicious, by the way), Green Beans with Honey Cashew Sauce, and a garden salad with homemade Buttermilk Ranch Dressing.  I have had this recipe for years; I'm not sure where I got it originally but it must have been from a newspaper or something similar, since it has nutrition information.  Since onions, potatoes, and cheddar cheese are ingredients I always have on-hand, this dish can come together without a trip to the store.  It's delicious! Hope you enjoy!

Scalloped Potatoes
submitted by Erin  ~  thesisterscafe.com

3 Tb butter
1 small onion, minced
3 Tb flour
1 tsp salt
1 ½ c. milk
¼ lb sharp cheddar cheese, shredded (1 cup)
5 medium-sized potatoes (about 2 lbs), peeled and thinly sliced
¼ tsp paprika

About 1 ½ hours before serving, preheat oven to 375°.  In 2-quart saucepan over medium heat, in hot butter, cook onion until tender, about 5 minutes.  Stir in flour and salt until blended; cook 1 minute.  Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly.  Remove saucepan from heat; stir in ¼ c. shredded cheese.  In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top; sprinkle with half of remaining cheese; repeat.  Sprinkle with paprika.  Bake, covered, 45 minutes.  Uncover and bake 15 minutes longer or until potatoes are tender.  Makes 6 accompaniment servings.

Each serving: About 255 calories, 14 g fat, 28 mg cholesterol, 585 mg sodium.

Mom's Potato Salad

This is my Mom's potato salad - a wonderful classic recipe that is perfect for all those family barbecues and backyard parties with friends.  We usually add a few dill pickles chopped up too!

 

Mom's Potato Salad
submitted by Brittany ~ The Sister's Cafe

2 lbs potatoes (about 6 medium)
1 1/4 cups mayonnaise
1 Tb white vinegar
1 Tb regular prepared mustard
1 tsp salt
1/4 tsp pepper
1 cup chopped celery (about 2 medium stalks)
1/2 cup finely chopped onion
6 hard boiled eggs, chopped

Boil potatoes, with skins on, until barely fork tender.  (You don't want to overcook the potatoes or they will tend to mush and fall apart when you try to cut them in chunks.)  Remove from hot water and allow to cool.  Once cooled, peel and cut into 1-2 inch chunks.   Stir together mayonnaise, vinegar, mustard, salt and pepper.  In a large bowl combine potatoes, celery, onion, and chopped eggs.  Pour mayonnaise mixture over the top and gently stir together until the potatoes are well coated.  Place in refrigerator until time to serve. 
*If you add a few dill pickles chopped, decrease salt to 1/2 tsp.

Hasselback (Accordian) Potatoes

Hasselbacks are a swedish style baked potato, getting their name from a Stockholm restaurant, Hasselbachen where they were first served.  I was introduced to this dish by my sweet Mother in law.  We enjoyed her wonderful family dinners every Sunday, while we lived in Arizona while my husband finsihed up school at ASU, our first year of marriage.  I remember the Sunday she told us she was trying a new potato recipe.  My sister in law and I had fun slicing the potatoes into little fans and were anxious to see how they turned out.   We all loved them!  What  a perfect side dish, being beautiful to look at, easy to prepare and absolutely DELCIOUS!  The seasoned potatoes are cut like fans, becoming perfectly crisp on the outside and tender within when roasted.  You can use your imagination with the seasoning to suit your tastes.  I love to add parmesan and garlic.  You can also add fresh herbs for a little  color.  Once I drizzled some pesto over the potatoes and it was fantastic!  This is a side dish that will wow your family and dinner guests without requiring a lot of work or time in the kitchen!   Perfecto!

Hasselback (Accordian) Potatoes
submitted by Melanie~The Sisters Cafe

6-8 medium potatoes (russet, yukon, red)

Olive oil (or melted butter)

Salt (or seasoned salt)

Garnish: Chopped fresh herbs such as chives or Italian parsley

Heat oven to 350 degrees. Wash and scrub potatoes, but do not peel them. Cut potatoes into 1/8- 1/4 inch thick slices, crosswise, but do not cut all the way through to the bottom.  The slices should be very thin and to about a 1/4 inch from the bottom.  A little tip is to put a small wooden spoon or chopstick at the bottom of the potato to stop your knife from accidentally cutting all the way through.   Place in roasting pan. Drizzle with olive oil (or melted butter), making sure some gets in between the slices. Sprinkle with salt and pepper  to taste.

Roast for about 45- 60 minutes, depending on the size of your potatoes and the thickness of your slices. As the potatoes bake, the slices will fan out and the edges will crisp up.

**Also if you are short on time, I have sliced them first then micorwaved for 10 minutes before drizzling with oil and seasoning.  Fisnish in the oven for about 20 minutes or until crisp.**

Remove potatoes from oven and place potatoes on a serving dish. Sprinkle with chopped fresh herbs if you desire. They are also wonderful without herbs,  as pictured.

Variations

Sprinkle potatoes with freshly grated Parmesan cheese during the last 10-15 minutes of baking.

Drizzle your favorite pesto across the tops before baking.

Recipe Source:  My Mother in law Beth

Chicken Dumpling Soup

**The GIVEAWAY for the Gathering of Friends Cookbook is now closed. The winner will be announced tomorrow! Tune in for another GIVEAWAY on Monday! **

Chicken and dumplings is one dish that really warms the soul. Talk about comfort food! This recipe has the traditional chicken and dumpling component but adds some vegetables to make a rich and flavorful soup. The homemade dumplings are fantastic too. I absolutely love this soup! Whenever I get a head cold, or the rain won't let up, or my family just needs a comforting, delicious meal, I make this. Every person just gobbles it down - even my little 12 month old was saying "mmmm" with every bite last night! :) Hope you enjoy!
Chicken Dumpling Soup
submitted by Brittany ~ The Sisters Cafe

To make the broth:

1 whole chicken

1 tsp celery salt

1 tsp onion salt

2 quarts water

Combine everything in a stockpot. Bring to a boil, then simmer for 1.5-2 hours. Debone chicken, discard everything but meat. Skim the fat off the broth. Strain the broth and return to pot.

**There is a cheater method to this part that tastes almost (if not just) as good. Use 2 quarts of previously made chicken broth (or store bought) and one whole rotisserie chicken. Just debone the rotisserie chicken and skip this first step "To make the broth".**

To make the dumplings:

2 beaten eggs

1 cup flour

1 tsp salt

1 tsp baking powder

Mix together until a soft dough ball forms. Roll out on floured surface until <1/8 inch thick. Using a pizza cutter, cut into 3x1 inch rectangles. Of course this part is not scientific - just estimate the size of the noodles!

Add to the broth:

2 celery stalks, sliced

4 carrots, sliced

1 onion, chopped

1 1/2 cups frozen peas

Bring everything to a boil. Add the noodles by dropping in one at a time. Stir once gently. Simmer for 20 minutes while making the cream sauce.

To make cream sauce:

1/2 cup butter

1/2 flour

3 cups milk

Melt the butter in a saucepan over medium-low. Stir in the flour until smooth. Stirring with a whisk, add the milk slowly. Cook until thickened. Add to the soup, along with chicken. Simmer for 10 minutes and serve.

California Chowder

I've made this soup a few times this winter, from my Lion House Classics Cookbook.  I love the fresh broccoli and cauliflower in it. This creamy, chunky soup would be perfect served in warm Bread Bowls, or with some fresh baked French Bread. Yummy!

I have a family of four (plus a little baby) and this recipe probably feeds eight easy. So I definitely cut it in half, and even then we still have a little leftover. So unless you are feeding a lot of people, I would recommend making a half recipe. Also, I substituted the cream for more milk, and in this case it turned out great with 3 cups of whole milk. Just fyi!

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California Chowder

Submitted by Erin  ~  The Sisters Cafe

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4 T. butter

½ c. flour

½ T. chicken soup base (chicken bouillon)

1 c. whipping cream

2 c. whole milk

2 c. water

1 c. diced carrots

2 c. diced potatoes

1 c. diced celery

1 clove fresh minced garlic (I use fresh, but you could also use ½ tsp granulated garlic)

½ T. salt

½ T. Worcestershire sauce

½ c. finely chopped onions

½ T. butter

1 c. fresh broccoli

1 c. fresh cauliflower

Fresh parsley for garnish

-

Melt butter in a soup pot. Add flour and mix well.  Add chicken base, then slowly and steadily mix in the whipping cream, whole milk, and water.  Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce.  Cook for 45 minutes (I only cooked for 30 minutes because the carrots and potatoes were nearly fork tender at that point).  Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower.  Cook another 15 minutes or until vegetables are fork tender. (When I say fork tender, I mean that the vegetables give only a little resistance when pierced with a fork. You would say they are mostly tender, but not soft.)  Makes 6 servings.

Orange Chicken with our Wonderful Mashed Potatoes

I tried out this recipe from my cookbook, Lion House Classics, and I thought it was delish!  It was very yummy, but it is also a unique dish, so I better give a disclaimer...  Try this out if you like onions and if you like dishes that have a subtle orange flavor, (and if you liked mashed potatoes:) ). Personally, I loved it - it hit the spot for me!  It had a mellow flavor, and the tender chicken and warm sauce, with the fluffy mashed potatoes... it turned out to be a satisfying 'comfort food' type of dinner.  Mmmm....  I happened to make some Wonderful Mashed Potatoes as a side, and it complemented the chicken so well that I will never consider making the chicken without the mashed potatoes! They were just perfect together.

So, I am really curious if you guys like this as much as I did. You know how there are some recipes that you just KNOW everyone will love? (I can think of a bunch right off the top of my head, like Chicken Parmesan or Stuffed Shells.) And then there are some that I really like, but I probably wouldn't serve for company because they aren't entirely mainstream? (Oh, something like Spinach Tarragon Quiche, which I think is great, but you never know if it will be as popular with other people...)  Well, this one is probably more in the second category; I am wondering if other people will like it too. So, if you give it a try, let me know what you think! :)
*Update 10/2011 - I made this again and decided that I definitely LOVE it! It is so delicious. The moist chicken and mild yet flavorful sauce combined with the scrumptious mashed potatoes just  hits the spot on a cold day. And I just love the cooked onions on top. Oh, I think this is so good! 

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Orange Chicken

Submitted by Erin  ~ The Sisters Café
Recipe from Lion House Classics Cookbook

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½ c. flour

2 tsp salt

¼ tsp pepper

6-8 chicken breasts

1/3 c. butter, melted

1 onion, thinly sliced

6 ounces frozen orange juice concentrate

1 juice can water

¼ c. brown sugar

½ tsp nutmeg

2 T. cornstarch

-

Combine flour, salt, and pepper in a plastic bag.  Add chicken pieces and shake to coat well.  Place chicken pieces in a 2-quart or 9x13 glass baking pan, breast side up.  Brush each piece with butter.  Bake at 375 for 40 minutes.  In the meantime, combine orange juice, water, brown sugar, nutmeg, and cornstarch.

After 40 minutes, remove chicken from oven and spread sliced onions generously over surface.  Pour the orange juice mixture over the chicken. Cover with foil and bake at 325 for half an hour or until fork tender.

Serve with Wonderful Mashed Potatoes. Makes 6-8 servings.

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Wonderful Mashed Potatoes

3 lbs. potatoes, peeled and quartered
1/4 lb. butter (which is 1 stick, or 1/2 c. butter - if it's not an important occasion, sometimes I skimp on this and just add a couple tablespoons)
1/2-1 c. milk
1/2 c. sour cream
2 tsp. salt
1/2 tsp. ground pepper

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Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender. Meanwhile heat the butter and milk in small sauce pan (or in microwave). Drain potatoes. While still hot, place the potatoes in a big bowl. Slowly add the milk and butter mixture, sour cream, salt, and pepper. Mix until the potatoes are mashed but not completely smooth.

Potatoes Dauphinoise

First of all, Happy New Year to our dear readers! We sure love you and appreciate all your sweet comments and emails!

Now for this wonderful dish...

Dauphinoise is the French method of baking potatoes in milk, cream and cheese. I used my new little mandolin type gadget to slice the potatoes nice and thin. It made it go very quickly. I layered them in a Le Crueset tartin pan. I made this dish to accompany a glazed ham for our Christmas dinner. It was AMAZING!! We loved it. Now that I have found this recipe, I think my days of making the classic cheesy "funeral potatoes" with the can of cream of whatever soup are over:) This is a 'special occasion' dish that I will definitely make again. Wow--even the leftovers were incredible served with a green salad and crusty bread. I love that this dish can be made in advance and baked when needed.  Waxy potatoes give the best result, because they hold their shape. This would be a beautiful accompaniment to any meat dish, or even simply served with a salad and vinaigrette. Simple and gourmet!

*My Weekly Menu plan here*

Potatoes Dauphinoise
Submitted by Melanie ~ The Sisters Cafe

3 pounds waxy potatoes, peeled (red or Yukon gold are great)
1 large garlic clove, halved
1 Tb butter, softened
1/4 tsp ground nutmeg
1 cup finely grated Gruyere cheese (or cheddar works great)
1 cup heavy cream
1/2 cup milk
salt and freshly ground black pepper

1. Cut the potatoes into 1/4 inch thick slices. Put them into a large pot and fill with cold water and a little salt. Bring to a boil on high heat. Reduce the heat and simmer for 2 minutes. Do not overcook at this stage or the potatoes will begin to break break up. Drain well.
2. Rub the inside of the baking dish (mine was approx 12 inch circle) with the cut garlic and grease with a little of the butter.
3. Preheat oven to 325. Put half the potatoes into the dish, spreading them evenly. Sprinkle with a little of the nutmeg and some seasoning of salt and pepper. Add half the cheese and then another layer of potatoes, nutmeg and salt and pepper.
4. Beat together the cream and milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.
5. Bake in the middle of the oven for 40-45 minutes until a deep crisp brown crust forms. Serve immediately from the dish.

Clam Chowder

Well, today is the first day of December!  It is snowing outside here in Michigan (the first snow fall of the winter). It just seems like the perfect day for gathering with the family around the kitchen table for a warm and comforting dinner of Clam Chowder!  We have all our Christmas decorations up, and Carols playing on the computer - this is such a wonderful and happy time of year!

To all of you, Happy Holidays!

Be sure to check out all of our Christmas recipes. You can search for something specific using the search function on the right sidebar. Or you can click on the Christmas label in the list on the right sidebar if you want to browse through the Christmas recipes. (Try the Candy and Caramel labels as well.)

Also, I will be posting my recipe for homemade Bread Bowls on Saturday. :)
Enjoy our Mom's fabulous recipe for Clam Chowder!

Mom’s Delicious Clam Chowder

Submitted by Erin   ~   The Sisters Cafe

Printable recipe here

1 c. chopped onion

1 c. chopped celery

2 c. diced potatoes

¾ c. butter

¾ c. flour

1 qt. half-and-half (sometimes I use whole milk, to make it healthier)

2 (6.5-oz) cans minced clams

1 ½ tsp salt

1 ½ Tb red wine vinegar

pepper to taste

Drain clams and reserve liquid.  Pour liquid over prepared vegetables.  Add water to barely cover the vegetables.  Simmer over medium heat until vegetables are almost tender (this won't take too long).  In a saucepan, melt butter and add flour, making a roux with a whisk.  Stir while adding cream.  Cook and stir until smooth, without boiling.  Add the roux to the vegetables and add clams, salt, vinegar, and pepper.   Serve in warm bread bowls.

Makes 8 servings.

Roasted Root Vegetables

For the last day of November I would like to share with you my new favorite fall dish...roasted root vegetables. Oh my goodness, these vegetables never tasted so good---this is amazing! Even (most) of my children gobbled them up! I served this with Parmesan Tilapia and Pumpkin Streusal Muffins (the recipe says sweet potato, but I always use pumpkin), and I have to say it was the BEST dinner! Yum!

*Also, Menu Monday is a little late this week--sorry for those of you who care:) I am doing a 2 week menu and will post it at Melandboys tomorrow! I have been too busy getting ready for the Christmas season! Yeah I love this time of year!!

Roasted Root Vegetables
Submitted by Melanie ~The Sisters Cafe
Printable recipe here

2 tablespoons olive oil
2 to 3 cloves garlic, minced
salt and pepper to taste
1 pound medium-sized potatoes
1 pound sweet potatoes
4 to 6 carrots
1/2 medium-sized red onion

Preheat oven to 400°. Peel vegetables and chop into 1-inch cubes, or bite size pieces for the carrots. In a medium bowl, toss chopped vegetables with olive oil and garlic. Drizzle in more oil if everything did not get coated. Spread vegetables in a single layer on a baking sheet and sprinkle liberally with salt and pepper. Place pan in the oven and roast for 40 minutes, stirring after the first 20 minutes. Serve immediately. Alter any ingredients to your taste. You can use this same olive oil + garlic + s & p method for any assortment of veggies, or try spicing things up by adding some red wine vinegar or fresh herbs to the mix too.
Recipe source: adapted from Summer at Smithfield blog

Creamy Potato Leek Soup

I have never cooked with leeks before but they always looked so unique and fun... so when I saw this recipe I wanted to try it out. Well, for those of you that haven't been introduced to the leek, let me tell you, they are fabulous! My husband (no potato or soup lover) raved about this soup - he loved the flavor of the leeks. The grated sharp cheddar and crumbled bacon on top didn't hurt either! :) This soup is hearty and delicious - and best of all, it is cooked in the crockpot!

Creamy Potato Leek Soup

submitted by Brittany at www.thesisterscafe.com

printable recipe here

6 medium potatoes, peeled and diced

2 leeks, washed, sliced, including white and light green parts

1 cup chopped onion

1 carrot, sliced

1 stalk of celery, sliced

4 cups chicken broth

1 Tb dried parsley flakes

1 tsp garlic salt

2 Tb butter

12 oz. can evaporated milk

12 oz. bacon, cooked and crumbled

sharp cheddar cheese, shredded

chives, chopped - optional

Combine everything except last 4 ingredients in crockpot. Cook on low 7-9 hours or on high 3-4 hours. Stir in the can of evaporated milk the last 45 minutes. Serve hot topped with bacon, cheddar, and chives. (If you have a family that loves bacon, like mine, then you might want to stir in the bacon at the end too... otherwise you might run out fast!)

Parmesan Roasted Potatoes

I highly recommend making these delicious potatoes. I got this recipe from my cousin's wife, off her new recipe blog. My family loved these potatoes and I will definitely be making them again! Crispy on the outside, soft in the middle and so flavorful! Mmm really great recipe! Thanks Amanda!

Roasted Red Potatoes

submitted by Melanie

printable recipe here

Ingredients:
4 red potatoes (or 8 new potatoes)
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
Various seasonings (I use salt, garlic powder, onion powder, and parsley)

Directions:
Preheat oven to 375 degrees. 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 preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

Recipe Source: Delectable Delights via Just a Matter of Thyme,

Shepherds Pie

Simple comfort food. That is what this dish is all about. Mom used to make shepherds pie when we were little and I remember loving it (although I always wished for more cheese melted on the top and now that I'm in charge, I get it!! Haha!) I have been feeling like comfort food lately. Probably due to the fact that I have a brand new (adorably sweet) baby girl that joined our family one month ago! There is something about having a baby that makes me crave food that I grew up with. Most of those recipes are simple and pretty healthy, and often include potatoes. (Mom came from an Irish background!) This is such a basic dinner that I have never posted it on here before - it's not nearly exciting enough I thought! But as I made it for dinner tonight I figured, since I enjoy it so much, why not share it? It's easy (especially if you're using leftover mashed potatoes), you can make it ahead of time, it has simple ingredients, and most kids love it too. So on an evening when you don't feel like tackling anything crazy and complex, here is a family-pleasing alternative to slaving on a gourmet meal!

Mom's Shepherds Pie

submitted by Brittany at www.thesisterscafe.com
printable recipe here

1 lb ground beef (I use ground turkey)

1 onion, chopped

1 can green beans (or 1.5 cups frozen green beans)

1/2 tsp garlic salt

1 8oz. can tomato sauce

2-3 cups mashed potatoes (about 5 medium potatoes)

shredded cheese (cheddar, Colby jack or a combination)

Brown ground turkey with chopped onion in a skillet over medium heat. Sprinkle with garlic salt. Stir in tomato sauce and green beans. Pour into a 9x13 inch pan or a large casserole dish. Scoop mashed potatoes on top of meat mixture and spread evenly. Sprinkle with cheese. Bake in 350 degree oven about 30 minutes.

*This is one of those recipes that really isn't a recipe... so all amounts are an approximation. Mom would make this when we had leftover mashed potatoes from Sunday dinner or something. You can use more meat or less potatoes or whatever you like! Enjoy.

Healthy and Hearty Chicken Quinoa Stew

I made this the other day and it was right up my alley! Loved it! I felt like I was getting healthier with every spoonful:) Okay, maybe that's a stretch...then again, maybe not! It is filling and yummy and packed with "good for you" ingredients. And hello, quinoa, what a fun new ingredient. Can you believe I've never had it before?! But don't forget the last and probably most important step, to season! It gives it that last, needed touch. This recipe serves 8-10 people. My family of 4 (of which only 3 are big enough to eat this stuff) had lots of leftovers. It didn't take us long to consume every last spoonful.

Healthy and Hearty Chicken Quinoa Stew

Submitted by Amy ~ The Sisters Cafe
Recipe Source: Picky Palate
Printable Recipe

2 T extra virgin olive oil (I always skimp on this just a little)
1 large onion, chopped
5 stalks celery, chopped
4 large carrots, peeled and sliced
2 Cups sweet pepper, chopped
1 large zucchini, quartered and sliced
64 oz chicken broth
15 oz can diced tomatoes
5 medium Yukon Gold potatoes, scrubbed and cubed into 1" pieces (get the Yukon potatoes, it's worth the extra few dollars)
3 cups cooked quinoa
4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper
2 T Dijon Mustard
1 T Hot Sauce (Cholula brand is good)
Kosher Salt, fresh cracked black pepper, Garlic Salt (Lawry's is good), and Parsley to taste
1 1/2 cups fresh parsley chopped

Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened. This takes about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high just until broth starts to boil Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce. Season to taste with kosher salt, pepper, garlic salt. Stir in fresh parsley and simmer until ready to serve.

Wonderful Mashed Potatoes

I really do use The Sisters' Cafe as my cookbook these days. So when I was making dinner the other night, I jumped on to look up the recipe for my favorite mashed potatoes. I was in shock that it wasn't on here! I guess some of the basic, every day recipes don't always make it on because they just aren't glamorous enough. :) I had to get down my trusty homemade cookbook Melanie made me when I got married, which I still use almost as often as the blog. And this time? I made sure to take a picture of these delicious potatoes so I could share them with all of you. My husband and I love these with gravy, but I have to say that 75% of the time I don't get to the gravy and we eat them plain or with a little butter. They really are that good!

Wonderful Mashed Potatoes
Submitted by Mindy ~www.www.thesisterscafe.com~

Printable Recipe

3 lbs. potatoes, peeled and quartered
1/4 lb. butter
1/2-1 c. milk
1/2 c. sour cream
2 tsp. salt
1/2 tsp. ground pepper*

Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender. Meanwhile heat the butter and milk in small sauce pan (or in microwave). Drain potatoes. While still hot, place the potatoes in a big bowl. Slowly add the milk and butter mixture, sour cream, salt, and pepper. Mix until the potatoes are mashed but not completely smooth.

*You can omit pepper and use 1/2 tsp. of dill weed for a change

Au Gratin Potatoes

Every New Years Day our mom always makes a big delicious Ham Dinner. Mmmm, mmmm! The staples of the dinner are always the same - Ham, Au Gratin Potatoes, and Rolls - with other side dishes as well. A Ham just isn't the same without a nice helping of warm Au Gratin Potatoes next to it and oven fresh rolls with butter and honey!

I still remember calling Mom a few months after getting married to get a recipe for Au Gratin Potatoes from her. And I've enjoyed it ever since! Thanks, Mom! Love you! :)

Au Gratin Potatoes
Submitted by Erin ~ http://www.www.thesisterscafe.com/
Printable Recipe

6 large potatoes (more if using medium)
1 ½ c. medium or sharp cheddar cheese
1 c. sour cream
1 can cream of chicken soup
¼ c. melted butter
½ tsp salt
1/3 c. finely chopped onions

Boil potatoes in skins until barely tender (they will be barely soft but firm when you stab them with a fork). Cool and grate. Mix in cheddar cheese. Mix sour cream, cream of chicken soup, butter, salt and onions and add to the cheese and potato mixture. Put into a 9x13 baking dish. (Optional: top with 2 c. cornflakes mixed with 3 Tb melted butter. - I've never done this.) Bake at 350° for 30-45 minutes until well heated. Serves 12. Total time: 1 ½ hours.

Individual Potato Gratins

My husband and I love funeral potatoes, au gratin potatoes, scalloped potatoes... basically anything that combines potatoes and cheese. I mean, who doesn't?! This recipe caught my eye because it uses swiss cheese instead of cheddar. I knew I would love them. I knew my husband would love them. I knew all my family would love them. So I invited my parents over when I made them....RAVE REVIEWS from all! I tried layering the ingredients in a 9x9 pan, which was good, too. I found this recipe on What's on My Menu. She says it was a Melissa d'Arabian recipe from The Next Food Network Star. So I'll thank all... because I LOVE these babies!

Individual Potato Gratins
Submitted by Mindy ~ The Sisters Cafe

Vegetable spray
2 large russet potatoes, rough peeled and thinly sliced
1/2 cup grated swiss cheese
2 green onions, finely chopped
Salt and freshly ground pepper
3/4 cup heavy cream

Preheat oven to 375 degrees.
Spray 8 muffin tins with vegetable spray (I used the jumbo sized muffin tins). Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto a plate and serve (I actually did not invert, and I thought they looked great).

Crockpot Beef Stew

This is deliciously hearty and tasty. Perfect for a cold winter night... or a thunderstorm, in this case, which will be hitting Detroit tomorrow! No, soup season is not quite over yet! :)

Anyway, it's yummy and super duper easy. I just love tasty crockpot meals. Thanks goes to my cute mother-in-law for this recipe.

Michel's Crockpot Beef Stew

submitted by Erin

1 can minestrone soup

1 can tomato soup

1 can water

1 - 1 1/2 lb stew meat

3-4 carrots, peeled and thickly sliced

1 large onion, chopped

3-4 potatoes, peeled and cut into large chunks

Combine all ingredients in a crockpot. Cook on low 8-10 hours or high 4-5 hours. Salt and pepper to taste.

Herb-Roasted Potatoes

These potatoes make a great side dish for any meal. They are crunchy on the outside and soft in the middle, and everyone (including my kids) love them. Thanks goes to my friend, Katherine, for introducing me to this fun way of making potatoes. This time I served the potatoes with a shredded pork roast, spinach & strawberry salad with tangy lemon dressing, and cashew honey beans. Every recipe used in the meal has been posted on this blog! When we sat down to dinner and I realized that, I thought that was pretty cool. We've been collecting our recipes on this website for just over a year now, and it's been fun!

Herb-Roasted Potatoes

submitted by Erin ~ thesisterscafe.com 

 

¼ cup olive oil
1 ½ tablespoons fresh lemon juice
2 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
¼ tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
3 russet potatoes (about 2 ¼ pounds), scrubbed (do not peel), cut into ½ -inch cubes 

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.