Potatoes

Curried Corn Soup with Ginger

March 26, 2015 by Lynsey Leave a Comment

Okay, so apparently Mother Nature hasn’t gotten the memo that Spring officially started over 5 days ago. I’m not saying we’ve haven’t had some nice days since spring rolled around, but we’ve had some cool days too. Oh, and some rain. Boy have we had some rain. I can’t even walk in my front yard right now without having mud up to my ankles. With weather dipping down into the 50’s tomorrow, I’d say with confidence oh mother nature is a tad bit confused.

Here in Arkansas, and I’m sure in many other areas, we’ve experienced 3 out of 4 seasons in the past week. So, to say my menu planning has been all over the place would be an understatement. One day we’re on the back porch enjoying sunshine, a nice breeze and firing up the grill and the next day we’re bundled up inside, dodging the rain and slurping up soup.

So, in the midst of the crazy weather, I’ve taken advantage of the cooler temps and jumped at the opportunity to squeeze in a few more soups I’ve had my eye on. This curried corn soup with ginger is one of those soups. I spotted it in the November issue of Food Network Magazine and was instantly intrigued.

Now, this isn’t the type of soup I generally get excited about but I do enjoy trying new and different things and this was definitely a soup that was outside my entire families comfort zone. Not so much with the corn, but adding ginger and curry to the mix. Well, that’s a whole different ballgame. But, it’s one Spencer (somewhat reluctantly) agreed to try.

This soup is packed full of vegetables, flavor and spices. It’s so creamy and filling, but not too heavy. This time around I made it with heavy cream, but I think the use of coconut milk would be an amazing addition, adding a slight sweetness and another layer of flavor. It’s a lot of flavors and spices packed in this simple, soup but they all work together wonderfully.

Naturally sweet, succulent corn, paired with other veggies and seasoned with spicy curry powder. The corn brings a natural sweetness and it’s quickly followed by a warm heat from the curry powder. I added some sweet, lump crabmeat, brown butter and fried garlic to ours. The addition of these ingredients give the soup more depth of flavor as well as adds a little texture.

Curried Corn Soup with Ginger

Ingredients:

4 Tbsp unsalted butter
2 Leeks (white and light green parts only), thinly sliced and well rinsed
2 Stalks celery, finely chopped
1 Large carrot, finely chopped
2 Tbsp finely chopped, peeled ginger
3 Cloves garlic
2 Tsp fresh thyme, chopped
1 1/2 Tsp madras-style curry powder
1 Large russet potato, peeled and cut into 1-inch cubes
4 Cups low sodium chicken broth*
1 Tsp sugar
1 (16 oz) bag frozen corn kernels
1 Cup heavy cream, could be substituted with half and half or coconut milk
Kosher salt

Topping options-
sour cream
Greek yogurt
creme fraiche
cilantro
lump crabmeat
brown butter
fried, sliced garlic

Directions:

Place butter in a large pot or Dutch oven and place over medium heat. Allow butter to melt and then add the leeks, celery, and carrots and cook, stirring occasionally, until the vegetables are tender but not brown, about 10 minutes.

Add the ginger, garlic, thyme, curry and potatoes, stir to combine. Cook, stirring occasionally, until the potatoes are coated in spices, about 1 to 2 minutes. Add the chicken broth, 2 cups of water, and the sugar and bring the mixture to a boil. Add the corn, reduce heat to medium-low and allow to simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 minutes. Remove the soup from heat and allow to cool slightly.

Working in batches, carefully transfer the soup to a blender and puree until smooth, return to pot. Alternately, use an immersion blender and puree the soup in the pot. Taste, adjust seasonings, if needed.

For an extremely creamy, lump-free soup, strain through a fine mesh sieve. If soup needs to be warmed, return to stove and reheat.

Top with desired toppings and serve immediately.

*To make this soup vegetarian, use vegetable stock in place of the chicken stock.

Recipe source: Food Network Magazine, November 2014

Chewin’ Tuesday: Creamy Bacon Potato Salad

June 24, 2014 by Lynsey Leave a Comment

One of my favorite daytime shows is The Chew. I love it; love the hosts, the topics, the recipes, everything. Since I started staying home I’ve been able to watch it regularly and I honestly can’t get enough of Clinton, Carla, Daphne, Michael and Mario. I love listening to them, I learn from them, they make me laugh, and it’s an hour of time I take just for me. I look forward to each and every episode and literally drool over each and every recipe. I find myself bookmarking and adding pretty much every recipe I see them make to our menu and my list of menu options has grown by leaps and bounds, I honestly can’t keep up! Since I love The Chew so much and we’ve inhaled everything I’ve made from the show, I decided to start doing a series called “Chewin’ Tuesday”.

Each Tuesday I am going to start sharing a recipe from Chew with all of you. So, without further or due I present to you the first of many installments of Chewin’ Tuesday.

For the first recipe of this series I wanted to share a side. But not just any side, a creamy bacon potato salad. Since we’re entering summer and grilling season, I thought a potato salad would be ideal. When I saw Curtis Stone making this potato salad and describing the tastes and elements during the process my mouth was literally watering. I have several potato salad recipes, but honestly, I can never have enough side options, and potato salad is one of my all time favorite sides. It’s easy, pretty much everyone love is and it can be made in advance, leaving you more time to enjoy the sun, cookouts and your guests. It’s a win win.

I love this potato salad for so many reasons; it’s packed full of flavor from the crunchy cornichons, salty capers, sweet shallots, creamy mayonnaise, chicken stock and bacon. I mean, I think the bacon puts everything over the top and this is no exception. The bacon not only adds a slight saltiness but the perfect amount of crunchy to this creamy potato salad.

It’s delicious enjoyed right after it’s made, but allowing it to set at least a few hours or even overnight allows the flavors to truly develop and meld together. I love those recipes that can be made ahead of time and be better after resting for a bit, and this is one of those. This would be the perfect addition to serve along side burgers, chicken, pork and much more. So be sure to serve this creamy bacon potato salad at your next gathering.

Creamy Bacon Potato Salad

Ingredients:

2 Lbs Yukon Gold Potatoes, peeled and cut into 1 1/2 inch cubes
1 Cup chicken stock
1/4 Cup shallots, sliced
3 Tbsp cornichons, finely chopped
2 Tbsp capers, drained
4 Oz bacon, cooked and finely diced
2 Tbsp flat leaf parsley, finely chopped
3 Tbsp mayonnaise
1 Tbsp mustard
Kosher salt and freshly ground black pepper

Directions:

Place potatoes in a large pot of well salted water and bring to a boil. Continue boiling until tender, about 10 minutes, until a sharp knife can pierce a potato and it slide off without falling apart. Once the potatoes are done, strain allowing water to drain off and then transfer to a large bowl.

Meanwhile, pour chicken stock in a small saucepan and place over high heat. Once the stock has come to a boil add shallots, cornichons, and capers and reduce heat to medium-low. Allow mixture to simmer about 2 minutes, until slightly tender.

Add 1/3 of the stock mixture to the hot potatoes and gently fold into the potatoes, for about 2 minutes, until the stock has been absorbed. Continue the process with the remaining liquid, folding until the liquid has been absorbed and the potatoes begin to bread down. Gently fold in cooked bacon, parsley, mayonnaise and mustard and mix until combined. Season with salt and pepper and gently stir to incorporate. Taste, adjust seasonings, if needed. Serve or refrigerate until ready to serve.

Recipe source: Curtis Stone- The Chew

Creamy Potato Salad

June 3, 2014 by Lynsey Leave a Comment

We’ve hit our first of many 90 degree days. Hello heat, humidity…hello summer. I know we haven’t made it to the first “official” day of summer, but I believe it’s safe to say summer is here. The heat is here, pools are opened up and kids are out of school. This also means it’s cookout season. Grills are being dusted off and fired up, roaring to cook steaks, burgers, chops and much more.

For me, planning the entree isn’t the hard part; it’s the sides that give me fits. I feel like I have a nice variety in the entree realm, but the sides are a different story. I feel like I get in a rut; I make the same few things over and over again and try to rotate them in such a way that the family doesn’t get burned out. Does anyone feel my pain?

One thing to keep in mind is keep the sides simple. I know I don’t want to be in the house prepping and assembling the side dishes while everyone else is out visiting and enjoying the summer sun. I am always on the lookout for dishes that can be assembled quickly, or even better, ahead of time. This will require very little time in the kitchen, away from your guests. Cool dishes are also a plus, especially on a hot summer day.

One popular side that comes to mind that fits all my summer side requirements is potato salad. It’s quick, requires very little prep time (especially once the taters are boiled) and can be made earlier in the day or even the day before. My MaMaw always made the best potato salad and to this day I still use her recipe; a little mayo, a little mustard, both dill and sweet pickles, a little onions and some hard boiled eggs. It was creamy, tangy, a little sweet, a little salty and had a lot of textures running throughout the dish. Simply, it’s delicious.

Just because hers is my go to recipe doesn’t mean I don’t like to try new ones that catch my attention. And when I came across a recipe for Creamy Potato Salad in the latest issue of Food Network Magazine, I quickly skimmed over the ingredients and knew that I needed to try it. A little mayo, sour cream, cider vinegar, dill and chives. Oh yes. My mouth was watering just reading the ingredient list. So when we were asked to bring a side to a friends Memorial Day cookout it was no question, I knew I was making this potato salad.

It came together in no time. I was able to assemble it early the morning of, so the flavors were able to meld together and really develop before we headed out for the day. By the time we started making our plates the flavors had really come together and each bite was bursting with flavor. The potato salad was creamy with chunks of potatoes along with a little tang from the cider vinegar, and a little crunch from the celery, the dill and chives were running throughout and the flavors were obvious in each bite. This was a perfect side to go along with the delicious smoked ribs we had, and would be an ideal side at your next cookout.

Creamy Potato Salad

Ingredients:

2 1/2 Pounds new potatoes, quartered
3 Tbsp cider vinegar, divided
1/2 Tsp Kosher salt
1/2 Cup mayonnaise
1/2 Cup sour cream
1 Tsp sugar
1 Cup chopped celery
3 Hard boiled eggs, peeled and chopped
1/4 Cup chopped chives
1/4 Cup chopped dill
Salt and pepper, to taste

Directions:

Boil potatoes for about 20 minutes, until tender. Drain the potatoes, transfer to a large bowl and toss with 1 tablespoon of cider vinegar and Kosher salt. Allow to sit until cooled.

Meanwhile, combine mayonnaise, sour cream and sugar and stir to combine. Pour over the cooled potatoes and toss to coat. Add the celery, eggs, chives, and dill and gently toss to combine. Taste, add salt and pepper if desired.

Serve immediately or cover and refrigerate until ready to serve.

Recipe source: Food Network Magazine, June 2014

Browned Butter Mashed Potatoes

April 22, 2014 by Lynsey Leave a Comment

If you’ve been reading for any length of time now, then you know that I’m ~~slightly~~ obsessed with brown butter. It’s one of my favorite things to cook with. If something tastes good with plain butter, then brown butter will make it even better…and that’s a fact! Well, in my opinion at least.

While I love using brown butter in sweets; I just think it adds another layer of flavor and a slight nuttiness. I enjoy it just as much in savory dishes. It lends a slightly different flavor to a recipe, giving it that slight change you just might be looking for.

Mashed potatoes are a classic, and hands down, one of my favorite sides. I love dressing them up by adding cheese, sour cream, bacon and various other add-ins; but sometimes classic, buttery mashed potatoes are just what the doctor ordered. There’s just something so comforting, so satisfying about creamy, buttery mashed potatoes. Don’t you agree?

But what about jazzing them up just a bit. No crazy add-ins, just my tweaking the butter just a little bit. And when I say tweak I mean make browned butter. Sign me up and count me in. I was sold from the words browned butter!

Deb Perelman, over at Smitten Kitchen, is a genius when it comes to taking the classics and updating them just a bit with clever, yet simple ingredients. And she’s done that with various recipes in her cookbook; she takes basic ingredients that are typically pantry staples and makes delicious meals for her and her family. And these browned butter mashed potatoes are one of the delicious recipes you’ll find in her book.

Something so simple but so delicious. Brown butter plus mashed potatoes is a match made in heaven. I’m not sure why I haven’t thought of this before, but I’m glad she did and I’m so glad I made them. Next time you need mashed potatoes, take a minute longer to make browned butter to add to them. You’ll love them and you’ll never look at mashed potatoes the same again!

Browned Butter Mashed Potatoes

Ingredients:

2 Lbs Yukon Gold potatoes
8 Tbsp (1 stick) unsalted butter
1 Cup buttermilk
1-2 Tsp salt
Freshly ground black pepper, to taste

Directions:

Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. Once a roaring boil is reached, reduce heat to medium and allow to simmer for 20-30 minutes, until potatoes are fork tender. Remove from heat, drain and wipe the potatoes to dry. Once the potatoes are cool enough to handle, remove the skin (if desired). Run through a food mill, potato ricer or mash with a potato masher.

For the browned butter-
Meanwhile, place the butter in a small saucepan and place over medium-low heat. Once the butter has melted, it will begin to crackle. Swirl the butter around the pan and leave over the heat allowing to cook and brown. Swirl occasionally until the butter is brown and fragrant. Remove from heat.

Transfer the potatoes to a large bowl and add the browned butter and buttermilk and mix to combine. Add salt and pepper, stir to incorporate. Taste, adjust seasonings, if needed. Serve immediately.

Recipe source: The Smitten Kitchen Cookbook

Potato Rolls

March 24, 2014 by Lynsey Leave a Comment

So I have to start out by saying sorry. I know I was MIA last week here on the blog,
facebook, twitter, and instagram and really the only excuse I have is that I was taking a little time off. I’ve been on the go the past several weeks and I’ve really been enjoying some much needed quality time with my little man and the rest of my family. So in the midst of all the going and quality time the blog and social media got placed on the back burner. But I’m back and happy to be here. For those of you who are flustered, I’m sorry, and for those of you who have been patiently awaiting the next post, thank you!

I love cooking, experimenting and trying new recipes. I love the entire process of preparing meals. I also enjoy taking pictures of delicious food and sharing them with all of you. But there are times that it seems to take all of my time and energy leaving none for my family. I want to continue loving to cook, taking pictures and sharing tons of delicious recipes with you, so in order to avoid burnout sometimes a break is needed. That’s not to say that during those breaks cooking isn’t happening; because it is. We still have to eat, I still want to cook, and I still take pictures so I can share with all of you. But I want to make sure I stay fresh, interesting and that my passion for cooking and telling you about it still comes through. So, last week was a simple break.

So for those of you who are still with me, I have a delicious recipe to share with you today! Potato rolls have always been a favorite of mine. Anytime my mom cooked a big meal I always started eyeing the counters and drawers for that big bag of deliciously fluffy and buttery rolls to go along with our meal. Whenever I finally spotted them my heart just fluttered with happiness. To this day I’m still filled with excitement when we go visit my parents and I spot a bag of those infamous rolls. I just love them.

It seems though, they they are easier found in my small hometown than they are in the larger city I live in now. A few weeks ago I got a major craving for that potato roll goodness so I ran to my grocery store of choice, went to the bread isle and scoured it up and down and to my dismay there was no potato roll to be found. My heart sank. So I went to another store, then another before finally giving up on my search.

Although my search had ended my craving hadn’t. So, I did the next best thing. Did a quick recipe search, ensured I had everything I needed and headed home to start making the rolls. I don’t know why the though of making my own potato rolls hadn’t entered my mind before; I mean I love making breads and my own rolls but I had never thought about these potato rolls. I guess I thought I needed a special flour or something. But to my surprise, it just calls for basic flour!

So, if it just calls for basic flour what makes them a potato roll? Well, it calls for an actual potato to go in the dough. Yes, just microwave a potato, peel it and mash it and then add it to the dough. Believe it or not, that one little potato makes all the difference in the world.

These rolls are amazing. And I must warn you, if you make these prepare to be addicted, because they are that good. They are slightly sweeter than traditional bread and little more doughy than what you may be accustomed to. But I believe that’s what makes these oh. so. good! This recipes makes two, 9 inch pans of rolls and I promise you’ll need to make both pans. But maybe make one for your family and stash the other pan back for yourself!

Potato Rolls

Ingredients:

1 Medium baking potato
1/2 Cup hot water
2 Large eggs, room temperature
2/3 Cup sugar, divided
2 1/4 Tsp yeast
1 Tsp salt
4 1/4- 4 1/2 Cups all purpose flour
1/2 Cup (1 stick) unsalted butter, room temperature, plus more for brushing

Directoins:

Prick the potato several times with a fork. Place in the microwave and heat on high until it’s soft and squeezes easily, about 10-15 minutes. Once the potato is cool enough to touch, remove the skin and either use a food mill, potato ricer or fork, mash it until it’s a fine consistency. This should yield about 1 cup.

Add the hot water, eggs, yeast and half the sugar to the potatoes and stir to combine. Add 2 cups of flour and salt, using a wooden spoon mix to make a dough that will be sticky. Cover the bowl with plastic wrap and set aside allowing the dough to rise until it’s doubled in volume, about 1 to 1 1/2 hours.

Add the butter and remaining sugar in to a large bowl and beat until light and fluffy. If you have a stand mixer, attach the dough hook and combine the sugar mixture along with the dough and mix on low until the dough and butter have come together, about 1 minute. If you do not have a stand mixer, then do this process by simply using your hands. Once the dough and butter have come together, slowly add the remaining flour, 1/4 a cup at a time, until the dough becomes shaggy and pulls away from the sides of the bowl. Continue the kneading process until the dough is smooth and tacky, about 3-4 minutes.

Turn the dough out onto a clean and floured surface, using your hands, knead until the dough is smooth and no longer tacky, about 1-2 minutes. If the dough is still tacky, gradually add 1/4 cup of flour. Shape the dough into a ball and place in a large, bowl that has been brushed with butter. Turn the dough to coat. Cover the bowl once more with plastic wrap and allow to rise until it has doubled in size, about 1 1/2 hours.

Generously butter 2, 9 inch round (or square) cake pans. Turn the risen dough out of the blow and pat into a 16×8 inch rectangle. Using a pizza cutter or bench scraper, divide the dough into 32 equal pieces, about an ounce each.

Form each piece into a ball by tucking the edges of the dough under and pinching the dough. Place seam-side down in the prepared pan, being sure to leave a little space between each piece of dough. Once all the rolls have been formed, cover the pans loosely with plastic wrap and allow the rolls to rise until almost to the rims of the pan, they should have more than doubled in size, about 45 minutes.

Position the rack in the center of the oven and preheat to 375.

Place the rolls in the preheated oven and bake until the center roll registers to 190, about 40 minutes. Remove the rolls and immediately brush with butter. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack and either serve immediately or at room temperature.

*The dough can be made a day in advance. Once the rolls are formed and placed in the prepared pans, cover with plastic wrap and place in the refrigerator. When ready to cook, remove the rolls from the refrigerator and allow to rise for 1 1/2 hours.

Recipe source: Food Network

Creamy Clam Chowder

January 23, 2014 by Lynsey Leave a Comment

Before I go any further, I have a confession. I’ve never had clam chowder. I’ve never had the canned stuff, a bowl from a restaurant, or any at a friends house. I’m not really sure why I haven’t had any before now. Now Spencer, on the other hand, LOVES clam chowder. He is, however, picky when it comes to the chowder. He’ll taste it at restaurants, if available, but he’s kind of a snob when it comes to clam chowder.

So, the other day when I asked if he’d like me to make clam chowder for supper his eyes lit up like a kid in a candy store. I instantly had my answer, so then it was a matter of finding a recipe that would be good enough for this chowder snob. We looked a several different recipes before we came across “the one”. And with one glance of the ingredients he was sold.

The base of the chowder is thick and creamy and full of so much flavor. The pieces of bacon not only add a salty element but also adds a layer of crunchy texture. It’s packed full of tender chunks of potatoes and perfectly sized pieces of clam. There are so many flavors and textures going on in this soup and they all work together to make a deliciously rich chowder.

This clam chowder gives you that big, bold, rich taste of a soup that has simmered all day but actually requires very little prep and cook time. It comes together so quickly, making it perfect for a weeknight meal but that big bold taste that makes it ideal for entertaining or an appetizer before a delicious seafood meal.

Creamy Clam Chowder

Ingredients:

3 Strips thick bacon, cut into 1/4 inch pieces
2 Tbsp vegetable oil
1 Medium onion, finely chopped
2 Tbsp + 1 Tsp flour
1 (8oz) bottle clam juice
3 1/2 Cups whole milk
1 Large potato, peeled and cut into 1/2 inch chunks
2 (6.5 oz) cans chopped clams, drained
Dash of hot sauce, optional
Salt
2 Tbsp minced parsley

Directions:

Place bacon and oil in a large stockpot and place over medium heat. Cook until the bacon begins to crisp, stirring occasionally, about 4 minutes. Add the onion and cook until softened, about 4 minutes. Add the flour, and stir continuously for about 2 minutes. While stirring continuously, slowly pour in the clam juice and bring to a boil.

Once the clam juice is incorporated add the milk, potatoes and hot sauce (if desired) and stir to combine. Season with salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10-12 minutes. Taste, adjust seasonings, if needed.

Ladle the chowder into bowls or cups, garnish with parsley and serve.

Recipe source: slightly adapted from All You

Cheesey Jalapeno Corn Chowder

March 5, 2013 by Lynsey 2 Comments

It’s March, it’s the verge of spring but you definitely couldn’t tell by looking at the weather. Extreme cold, snow storms and blizzards have been bombarding the nation with no mercy. Just when we think there’s a break in store another round of winter weather starts coming through with a vengence. And one of the first things that comes to mind when cold weather comes around is comfort food. Like a big, hot, steamy bowl of soup or chowder.

I enjoy making all sorts of soups, stews, and chili for us to enjoy throughout the cold winter months. I love enjoying the classics that I’ve made for years, but I’m all the time looking for new recipes to try. When I saw this cheesy jalapeno corn chowder on Fantastical Sharings of Recipes, there wasn’t a question of if I wanted to make it, it was a matter of when could I make it. My mouth was watering after reading the title. How could this not be good? Cheese. Jalapenos. Corn. Bacon. Come on, a match made in heaven, right?

So when Liz of Books-N-Cooks approached me and asked if I would be interested in guest posting on her blog, I instantly knew what I wanted to make. I wanted to make this soup to share with her and all of her reader’s in honor of her new,precious baby girl Sophie. I know welcoming a new baby in the world is definitely an exciting time, but it’s also a time full of adjustment and the ~~occasional~~ sleepless night. During this time meals that are simple, yet satisfying and can be stretched over a few days are essential. Soups fit that bill perfectly. Most are easy to assemble, filling and they develop more flavor as they sit.

I met Liz when we attended Mixed in Virginia last November. Not only did we room together, attend most of the same sessions, we also toured the grounds together and took in the sites of scenes from Dirty Dancing. Liz is a sweetheart and we instantly hit it off at the conference. We’ve continued to stay in touch since the conference and we chat often. I had so much fun getting to meet her and I know we will continue to stay in touch!

So now head on over to Liz’s blog to get the recipe for this delicious chowder! While you’re there be sure to check out all of her delicious recipes as well as her book reviews. Her blog is called Books-N-Cooks for a reason! Stay in touch with her on Twitter and Facebook.

Congratulations, again Liz. Sophie is a doll!

Buffalo Chicken Twice Baked Potatoes

January 30, 2013 by Lynsey Leave a Comment

Potatoes are a weakness of mine, to say the least. I like them mashed, baked, shredded, fried, stuffed and pretty much any other way you can think of. I’ve never met a potato I didn’t like! We are also a house that LOVES hot wings. And I mean LOVE. We still love wings, but we had a time when we were some wing eating fools. We’re talking about eating wings like 1-2 times a week. And this trend went for months and months. We finally decided to slack off on the wing eating, not because we were burnt out or anything, but because they really aren’t the healthiest thing you can eat. So we toned down the wing madness quite a bit, and turned our wing nights into a treat more than a regular occurence ont he meal plan.

We still enjoy our fare share of wings and wing inspired meals. And we love every. single. bite! This is another one of those wing inspired meals. It’s a fushion of two foods that I love very much; the potato and the hot wing. These two things alone are delicious, but what about combining them. What about a buffalo chicken stuffed twice baked potato? How good does that sound? Delish, right?!? When I tossed this idea around to Spencer, he said yes before I even got the words out of my mouth. It involved buffalo chicken and that’s all he needed to know.

These potatoes are the perfect mix of light, fluffy potatoes and tender, juicy chicken. The chicken is tossed in spicy buffalo sauce then added to the perfectly fluffy potatoes. The mixture is then spooned into the shells, topped with cheese and placed in the oven just long enough to melt the cheese to gooey perfection. But it can’t be a “true” buffalo chicken dish without blue cheese, so once the potatoes come out of the oven it’s topped with the ever so delicious blue cheese crumbles. I then took it one step further by adding a drizzle of homemade blue cheese dressing. I’m telling ya folks, it’s out of this world. You have the fluffy potatoes, spicy chicken, gooey cheese, tangy blue cheese and the cool dressing. If there were ever two foods that needed to marry it’s these.

These potatoes were hearty and the perfect meal. I served them with a simple green salad and we were completely satisfied. They were incredibly simple to assemble, but I couldn’t tag them as a quick and easy meal simply because of the time it takes to bake the potatoes initially. Don’t let the hour of baking time drive you away, that wait is totally worth the goodness! These would also be a fun appetizer; simply use new potatoes or fingerling potatoes to make them a “portable” more bite size snack. This would be a great addition to your Super Bowl party this Sunday! Who are you rooting for?

Buffalo Chicken Twice Baked Potatoes

Ingredients:

2 Medium Russett potatoes
1/4 Cup whipping cream
1/4 Tsp pepper
1/8 Tsp salt
1/4 Tsp garlic powder
1 Cup cooked chicken, chopped (approximately 1 chicken breast)
1/4-1/3 Cup buffalo sauce, homemade or store bought
3 Tbsp blue cheese
1/4 Cup shredded provolone cheese
1/2-3/4 Cup shredded cheddar cheese
Scallions-for serving
Blue cheese dressing, for topping-optional
Milk-if needed

Directions:

Preheat oven to 425.

Wash potatoes thoroughly. Prick with a fork, spray with vegetable oil, sprinkle with salt and wrap each potato tightly in aluminum foil. Place on a baking sheet. Place potatoes in the preheated oven and baked for approximately 1 -1 1/2hours, until tender. Reduce oven temperature to 350.

Top the chopped chicken in a bowl with buffalo sauce, being sure to coate evenly. Set aside.

Once the potatoes are cool enough to touch, remove them from the foil. Using a sharp knife slice the potatoes in half lengthwise, using a spoon scoop out the flesh of the potato and place in a medium bowl. Return the shells to the baking sheet.

Add whipping cream to the potatoes, using an electric mixer beat on high until light and fluffy, about 3-4 minutes. Add the pepper, salt and garlic powder and beat until incorporated. Taste, adjust seasoning if needed. Stir in the provolone cheese. Add the chicken to the potato mixture and gently stir to combine. Fill the shells evenly with the potato mixture.

Return potatoes to the oven for 5 minutes, just heat re-heat ingredients. Remove from oven and top with shredded cheddar, return to oven for an additional 5-8 minutes, until cheese is melted. Remove from oven and immediately sprinkle with blue cheese and top with scallions. Drizzle or serve with a side of blue cheese dressing.

Recipe source: A Lynsey Lou’s original

Loaded Baked Potato Soup

December 5, 2012 by Lynsey Leave a Comment

I am and always have been a sucker for potato soup. What’s not to love; a starchy potato soup piled high with bacon and cheese. How could anyone not love it? When I was younger, I would always stay with my Grandma after school until my mom and dad got off work. Sometimes their schedules were so that I would end up eating supper at my Grandma’s house. I can’t tell you how much my heart pounded with joy when I would eat with my Grandma and she would make her delicious potato soup. Folks, her soup ruined me. I’m quite positive it turned me into a potato soup snob. If there is such a thing! It was thick, but not too thick, creamy, with chunks of potatoes, carrots and celery. It was truly out of this world.

I’ve tried various potatoe soups, both at home and at restaurants and very few have come close to the goodness of my grandma’s. Until now. When I saw the recipe for loaded baked potato soup on Josie’s blog and read her description I knew I had to make this soup! And soon. This soup takes the basic potato soup and amps it up…oh, a few hundred notches. The base is still the same; potatoes and milk or cream, but then adds some bacon, cheese, chives, and sour cream. Now you’ve got a comforting soup that has all the goodness of a loaded baked potato.

This soup takes very little time to prep. After the chopping and cutting is done, simply combine everything in the slow cooker and allow to cook for a few hours. Remove some of the potatoes, puree them and add back to the mixture. Stir in all the extras; bacon, cheese, sour cream and chives and serve. This is the perfect soup to enjoy on a chilly fall or winter day.

Loaded Baked Potato Soup

Ingredients:

8 Slices thick cut bacon, roughly chopped
1 Large, white onion, minced
5 Clove garlic, minced
4 Cups low-sodium chicken broth
2 Tbsp all-purpose flour
3 Lbs Russett potatoes (approximately 6 medium potatoes) peeled and cut into 1/2inch cubes
1 Cup shredded sharp cheddar cheese, plus more for topping
1 1/2 Cups shredded monterey-jack cheese
1/2 Cup heavy cream
1/2 Cup sour cream
1/2 Cup milk
Salt and pepper, to taste
1/4 Cup sliced scallions

Directions:

Place bacon in a 12 inch skillet over medium heat, and cook until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel lined plate and set aside. Reserve 2 tablespoons of the bacon drippings and discard the rest.

Place the minced onion in the pan with the bacon drippings and cook over low-medium heat until tender and translucent, about 6-7 minutes. Add the garlic, salt and pepper and cook until fragrarent, an additional 30 seconds to 1 minute. Add flour and stir to combine, cook for 1 minute stirring constantly. Once the ingredients are combined, slowly add 1 cup of chicken broth, whisking constantly. Cook until mixture begins to thicken then transfer to the slow cooker.

Add the potatoes and remaining chicken broth to the slow cooker, as well as 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Turn slow cooker on low and cook for 5-7 hours, until potatoes are tender (I cooked mine for about 8 only because I was at work).

Transfer 3 cups of soup to a medium bowl, add cream and lightly puree using an immersion blender. Return the puree to the slow cooker, along with cheese and sour cream and stir to combine. Allow the soup to sit until heated through and cheese is melted, about 10 minutes.

Place bacon in the microwave and heat. Taste soup and adjust seasonings if necassary. Using a ladl, place the soup in bowls and top with bacon, sour cream, scallions and more cheese.

Recipe source: adapted from ATK’s Slow Cooker Revolution via Pink-Parsley

Chicken and Basil Stuffed Twice Baked Potatoes

September 26, 2012 by Lynsey 1 Comment

Twice baked potatoes is one of my all time favorites, it’s one of those dishes that never seems to gets old. While I love just the classic twice baked potato this loaded with cheese, I mean what’s not to love about a good potato and tons of gooey melted cheese? I do enjoy trying new spins on this classic to changes things up a bit. When I came across this recipe on Jessica’s blog I knew this would be a delicious twist on a great classic.

While I could sit down and enjoy a plain ol’ baked potato with just a touch of butter, salt and pepper, I also enjoy a good twice baked potato. I’m not sure if anyone would argue with me about the goodness of the twice baked potato; potatoes mashed up with cheese, seasonings and whatever else you can dream of throwing in. Mix all that goodenss up, put it back in the shell and pop it back in the oven to get all goeey and golden brown. That’s exactly what was done with these potatoes.

They are stuffed with chicken, sauteed onions and garlic (love this stuff), cheese, greek yogurt and tons of basil. This delicious mixture is then used to generously fill the seasoned potato shells; it’s then popped back in the oven to allow all of those ingredients to heat back up, melt the cheese and allow those flavors to meld together. I know, you’re thinking how good is this? It’s just as good as you’re thinking-cheesy, full of flavor, filling and completely comforting. These potatoes were a hit and the perfect meal when accompanied by some roasted veggies or a green salad.

Chicken and Basil Stuffed Twice Baked Potatoes

Ingredients:

2-3 Russett potatoes, cleaned
Olive oil and Kosher salt for coating
1 Tbsp olive oil
1/2 Small onion, diced
2 Cloves garlic, minced
1/2 Cup Greek yogurt
1/2 Cup chicken broth
1/3 Cup packed fresh basil, chopped
1/3 Cup shredded parmesan
1/3 Cup shredded Colby-Jack cheese
Salt and pepper, to taste
2 Cups shredded chicken, 1 chicken breast cooked or rotisserie chicken

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil and set aside.

Prick each potato several times with a fork. Rub with olive oil and salt and place on prepared baking sheet. Place potatoes in the oven and bake until tender, about an hour to an hour and a half. Remove from ove and allow to cool slightly.

While the potatoes are cooling, heat 1 tablespoon of olive oil in a small skillet over medium heat. Place onions in skillet and cook until softened, about 5-7 minutes. Add the garlic and cook until fragarent, an additional 60 seconds and remove from heat.

Once the potatoes are cool enough to handle slice in half lengthwise. Using a spoon, carefully scoop out the flesh, being careful not to rip the sides, and place in a medium bowl. Return the shells, open side up, back on baking sheet.

Mash the potatoes until mostly smooth. Add the sauteed garlic and onions, yogurt, chicken broth, half the parmesan cheese, half the colby jack cheese, salt and pepper and mix. If the mixture seems a little too dry add half and half, 1 tablespoon at a time until desired consistency is achieved. Add chicken and basil and stir to combine. Taste mixture, adjust seasonings if needed.

Evenly divide the mixture among the empty shells and sprinkle with remaining cheese. Return to oven and bake an additional 10-15 minutes, until ingredients are heated through and cheese is melted. For the last few minutes, turn the broiler on if the tops are browning.

Serve immediately.

Recipe source: Sunny Side Up

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