See ya next week!

So I'm really sorry too my viewers all two of them, mom, dad, but I don't have a post for this week. However I already have one lined up for next Friday so I hope to see you then but I would like to wish everyone a Happy Holidays, Merry Christmas etc. and I hope everyone is enjoying the cold weather I have something to warm you up next week so I will see you then.  In the mean time please enjoy this gorgeous photo of my lovely Christmas tree, all 3 ft of it, I know you're jealous admit it.

Potato Broccoli Soup

Hope everyone had a Happy Thanksgiving but you know what that means. It's that time of the year again. No not the holiday time of the year, well that too but its SOUP SEASON!! Yes I am that excited about soup no judgment right? Well soup weather has creeped up upon us and I've had the nagging want for potato soup lately and the roomies were begging, well pleading really, for it. Its a fairly simple one pot recipe which I love and ya get about a good six bowls or so from it. Probably more for normal people but we three tend to be pigs most days. I hope ya'll like it as much as we did!

INGREDIENTS:
servings: about 10
3 lbs. (about 5 medium) russet potatoes
1 stick of butter (=½ cup)
1 cup water
1 cup low sodium chicken broth (otherwise it's way to salty)
1 can condensed cream of mushroom soup (please don't hate me for this)
1 ½ cup chopped broccoli florets UNCOOKED
½ yellow onion diced
1 cup sharp cheddar cheese more for topping
½  cup sour cream
6 slices of low sodium bacon (to control the salt) SAVE THE GREASE (I know don't hate me)
1 TBS minced garlic (2-3 cloves)
salt and pepper to taste
croutons*
green onions*
extra sour cream*
extra bacon*                          *to top with

STEP ONE:

BEFORE

AFTER

 First thing we want to do is peel the potatoes (in the sink of course, and then realize 3 potatoes in that you don't have a garbage disposal anymore) over a trashcan works fine, just make sure you get a good grip on them cause they can be slippery. I like to do this one at a time and cut the potatoes right after I peel them.

So peel the potato, rinse under cold water, cut into cubes about 1x1 inch.  They do not have to be the exact same size just remember they need to be similar sizes to have the same cooking time. Also the smaller you cut them the faster they cook.

Fill cooking pot with cold water and toss cut potatoes into pot directly after cutting [if left in open air after having been peeled they'll turn brown like apples or avocados the cold water prevents this].  Once you have all your potatoes in the pot salt the water (about 1 TBS), put pot on stove and cook uncovered on med high till it reaches a roaring boil then turn down to med. at a low boil for about 25-30 min or until tender (a fork should easily be able to go through).

Once cooked drain out excess water. I put a colander in the sink in case any fall out of the pot but I just slowly tilt the pot until almost all the water comes out without dumping the contents if any fall into the colander just put them back in when your done. (I promise it's easier than it sounds). Leave about an inch of water at the bottom of the pot.

Now add butter, water, soup, broth, onions, broccoli, stir in and simmer uncovered on med/ med-low for about 20 min stirring occasionally.

While the soup is simmering cook the bacon, per directions on package. I like to nuke mine in the microwave for 1 min increments till fairly crispy, but this method does make it slightly chewy.

Once bacon is cooked put about half the grease into the soup a little more if you'd really like, chop up the bacon into tiny pieces and add to soup along with the sharp cheddar cheese, garlic and sour cream. Stir in and simmer for another 5 min and serve with various toppings.

Enjoy!

everything in short....

INGREDIENTS:

3 lbs. (about 5 medium) russet potatoes

1 stick of butter (=½ cup)

1 cup water

1 cup low sodium chicken broth (otherwise it's way to salty)

1 can condensed cream of mushroom soup (please don't hate me for this)

1 ½ cup chopped broccoli florets UNCOOKED

½ yellow onion diced

1 cup sharp cheddar cheese more for topping

½  cup sour cream

6 slices of low sodium bacon (to control the salt) SAVE THE GREASE (I know don't hate me)

1 TBS minced garlic (2-3 cloves)

salt and pepper to taste

croutons*

green onions*

extra sour cream*

extra bacon*                          *to top with

DIRECTIONS:

Peel the potatoes one at a time, rinse under cold water, cut into cubes about 1x1 inch, place in cooking pot with cold water.  Repeat.

Once you have all your potatoes in the pot salt the water (about 1 TBS), put pot on stove and cook uncovered on med high till it reaches a roaring boil, then turn down to med for a low boil for about 25-30 min or until tender (a fork should easily be able to go through). While the potatoes are boiling is a good time to chop up the onions and broccoli.

Once cooked drain out excess water. [I put a colander in the sink in case any fall out of the pot] Just slowly tilt the pot until almost all the water comes out without dumping the contents. Leave about an inch of water at the bottom of the pot. 

Now add butter, water, soup, broth, onions, and broccoli to the pot, stir in and simmer uncovered on med/ med-low for about 20 min stirring occasionally.

While the soup is simmering cook the bacon, per directions on package. Once bacon is cooked put about half the grease into the soup a little more if you'd really like. Chop up the bacon into tiny pieces and add to soup along with the sharp cheddar cheese, garlic and sour cream. Stir in and simmer for another 5 min and serve with various toppings.

Happy Thanksgiving!!!

I thought I’d drop in today just to say happy holidays, and although I find this dish one of the easiest of the feast that is thanksgiving I figured it couldn't hurt to post my take on it. Hope you like it as much as I do.

Just don't forget the rest of the sides on Thursday because you get so distracted by the deliciousness that is the sweet potato.

INGREDIENTS:

2 -40oz. cans candied yams/ sweet potatoes

1 sick of butter add a little more if you'd like

¼ cup packed brown sugar

1 ½ tsp vanilla extract

½ tsp all spice

¼ tsp ground nutmeg

¼ tsp ground cinnamon

¼ cup chopped pecans

Splash of milk

2 cups of marshmallows

****keep in mind everything is optional besides the yams of course

DIRECTIONS:

Drain the cans dump 'em in the pot and turn the heat to med-med low. 

My mom would kill me for this (she thinks I'd cut myself) but I find it easiest if you open the can a little less than halfway drain most of the liquid, then open the can all the way push down on the lid a little and hold in place while the rest of the liquid drains out. Then get the lid out the can with a fork, carefully. Saves ya from cleaning the colander which in my opinion is a win.

Slice up the butter and toss in with a splash of milk and start to mash them with a fork while wishing you remembered to buy a potato masher and why you never had one to begin with. They should be pretty soft already.

Add the rest of ingredients and stir in until fully incorporated while forgetting to take pictures of everything like I always seem to do.

Pour into a 9x11 in. pan and top with marshmallows and chopped pecans heat at 350 F for about 10 minutes or until marshmallows start to brown.

everything in short....

INGREDIENTS:

2 -40oz. cans candied yams/ sweet potatoes

1 sick of butter

¼ cup packed brown sugar

1 ½ tsp vanilla extract

¼ tsp all spice

¼ tsp ground nutmeg

¼ tsp ground cinnamon

¼ cup chopped pecans

Splash of milk

2 cups of marshmallows

****keep in mind everything is optional besides the yams of course

DIRECTIONS:

Drain the cans dump 'em in the pot and turn the heat to med-med low. Slice up the butter and toss in with a splash of milk and start to mash them. They should be pretty soft already.  Add the rest of ingredients and stir in until fully incorporated. Pour into a 9x11 in. pan and top with marshmallows and chopped pecans heat at 350 F for about 10 minutes or until marshmallows start to brown.

HAPPY THANKSGIVING! See you this Friday!

4 Ingredient Flat Bread

This is one of the easiest recipes in the book, hence one of the reasons it’s one of my favorites, I found it a while back kinda forgot where and had to change it a bit so I'm staking my name on it. Has only 4 ingredients and cooks in about 2 minutes each. They are great with just about any kind of sandwich and even by themselves. I figured I'd post this tutorial to go along with my flat bread pizza, which is coming up soon, and uses this recipe. Oh p.s. I will see you Monday to say a happy thanksgiving.

I have a hard time making a circle, I mean I meant to make weird shapes it's more fun that way.

INGREDIENTS:

3 cups all-purpose flour about ½  of a cup extra flour, for kneading
2 tsp salt
1 TBS fresh herb chopped (Basil, rosemary)
[you can use dried herbs but in that case use only about ½ TBS]
2 TBS extra virgin olive oil (extra virgin is important so it doesn't have a strong olive-y taste)
1 cup water

DIRECTIONS:

First combine 3 cups of flour with salt and herbs mix with a fork. 

Make a well in the center and pour in water and oil, mix until dough comes together. I like to use my hands and get down and dirty, if so make sure to have some oil on your hands first (so it doesn't stick), flour usually works too, otherwise a spoon will do. Try not to over mix.

It can look really clumpy at this stage I promise it's acceptable, that's what kneading is for. Spread flour on a flat surface, to keep from sticking, plop the dough on top and knead for about 5 minutes, just enough so the dough is smooth and cohesive.

Next put a couple drops of extra virgin olive oil in a clean bowl and make sure the oil is rubbed all over the bowl so (yep you guessed it) it doesn't stick. cover the bowl with a damp towel or cling wrap and let rest for 30 minutes at room temperature.

Now you're ready to roll (ha ha get it see what I did there, I know I'm cheesy).

Separate the dough into six equal portions flour the surface again and flour the rolling pin while you're at it,
(if the flour isn't sticking to the rolling pin get your hand a little wet then rub the rolling pin to get a bit of  water on it, and then flour it, and the flour should stick).

If something starts sticking add  a touch or flour, if it's a bit stiff add a couple drops of water.

Roll each portion into a ball in your hand and then flatten it a little bit so that it's about the size of the palm of your hand. Place on the floured surface and begin to roll it out.

Now if you've never rolled out dough before the real trick to it is to NOT go all the way to the edges of the dough, but instead roll back and forth and turning the dough and rolling in the opposite direction after the dough has grown about an inch or so on each end. You want the dough to be about 8 inches across and fairly thin too like a tortilla.

If something starts sticking add  a touch or flour, if it's a bit stiff add a couple drops of water.

My beautiful circle.

Once your dough is rolled out heat up your skillet (preferably cast iron) on about med high.
You'll know its hot enough when a drop of water can sizzle off place the rolled out dough in pan and leave it for about a minute or two bubbles may start to form on the top and the dough should become slightly opaque. After the minute flip it over and cook the other side for 1-2 minutes, and follow suit with the rest until brown spots start to form.

***One thing that should be noticed is the longer you have the pan on the stove the hotter it gets, so the rest of the flat breads usually take a gradually shorter amount of time, which makes them easier to burn which happened to a couple of mine***

The end, and here's the finished product, now you can take a bow and give yourself a pat on the back.
Oh and make yourself a sandwich of course....

Flat bread sandwich: basil, feta, mozzarella, tomato basil pesto

everything in short....

INGREDIENTS:

3 cups all-purpose flour about ½ a cup extra flour, for kneading

2 tsp. salt

1 TBS fresh chopped herb (Basil or rosemary) *OPTIONAL

[you can use dried herbs but in that case use only about ½ TBS]

2 TBS extra virgin olive oil

1 cup water

DIRECTIONS: 

Combine 3 cups of flour with salt and herbs mix with a fork. Make a well in the center and pour in water and oil mix until dough comes together, try not to over mix.Spread flour on a flat surface and knead for about 5 min just until the dough is smooth and cohesive.

Grab another bowl put a couple drops of extra virgin olive oil and rub it all over the sides of the bowl so the dough won’t stick. Place the dough in the bowl with cling wrap or a damp towel over the bowl and let rest for about half an hour.

Divide the dough into about 6 equal size portions, flour the flat surface and rolling pin and roll each portion out to about 8 in. across. Heat a skillet preferably cast iron, but any will do.  Wait for it to heat up you’ll know it’s hot enough when a drop of water dissolves on contact with the pan.

Cook each for 1-2 min on each side, flip after it becomes opaque and or bubbles start to form. Once you see brown spots you know it's done.

Banana Chocolate Peanut Butter Smoothie

It was one of those days where I just really wanted a smoothie, then I saw the over ripe bananas on the counter, banana peanut butter it is then. The other thing I absolutely love about this shake is that it always keeps me full all morning. It has the cocoa powder which has antioxidants, the peanut butter and yogurt which has the protein and omegas and the banana which adds sweetness. I know this is a real tough one, it gets kinda complicated but I'm pretty sure ya'll can handle it.

INGREDIENTS: serves 1

1 ripe banana (one with quite a few brown freckles)

¾ cup of ice (about a handful)

3 TBS peanut butter

½ TBS cocoa powder

1 tsp. of granulated sugar

½ cup of vanilla yogurt

Splash of milk enough to cover the bottom of the blender once everything else is in there about an inch

DIRECTIONS:

Throw everything in add milk last if measuring about an inch at the bottom. For thinner smoothie add more milk. Blend until desired thickness is achieved.

Now don't forget to give yourself a pat on the back for all that hard work!
See ya next week guys.

Soooo.......

Sooooo I apologize in short for not being around lately, but I would like the world to know that I am working very hard to get this page back up and running.  And  I'm working on a system for recipes on a weekly basis  (shocking I know) starting next week Nov. 9, I already have a recipe for you but its a secret, so I can't tell you, but you only have to wait 7 days this time, I promise. Ok ok I'll give you one hint...
it's delicious. Aw shucks darn I fear I've said too much no more hints for you.

As for now I was wondering about something, I went to the grocery store the other day and found an ever so curious fruit. It wasn't a pear nor was it an apple but yet it claimed to be both. the mysterious being of the pear apple.

THE Pear Apple

I swear the texture was a 50/50 cross between an apple and a pear.  It was sweet like an apple but still had a hint of the pear, yet it was crisp like and apple but more juicier than an apple like a pear would be. It was a very confusing day for my taste  buds. All in all I have to say it was good but definitely not my new favorite fruit, I don't like it when my fruits mix.  After a bit of research I found it is actually a fruit that has originated from eastern parts of Asia, but now is also grown in other parts of the world including the U.S. I am always up for trying new things and it was quite tasty but not for me.

The thought for the day any weird fruits you've tried recently, or food in general.