Potato Cheese Soup with Homemade Croutons

Finally fall is upon us!! Fall just so happens to be my favorite season of the year, so I have been one happy camper the past few weeks! Fall brings with it so many dishes that we put off making all year because it just doesn't taste right unless the leaves are changing colors and the air is cool and crisp. My mom, in my opinion, is the master of fall/winter dishes. One of my all time favorites of hers is potato cheese soup. I've never tasted another that I like better then hers. So, of course now, I make it for our family, but a little differently. This recipe takes about an hour from start to finish, but like most soups and stews can really simmer for hours. In fact, the longer the better.

What you'll need: (for soup)

-6 medium sized potatoes, peeled and chopped (the smaller the size, the faster they'll cook)
-1/2 (or 1 small onion) large yellow onion, chopped
-3 stalks celery, thinly sliced
-2 whole carrots, chopped (or two handfuls of baby carrots, chopped)
-2 cloves of garlic, chopped
-1 box low sodium chicken stock (Low sodium lets you control the amount of salt that goes into it)
-1/4 cup heavy cream (or more if you'd like)
-Parmesan cheese rind (the hard darker piece at the end of a block of parmesan cheese, leave in one piece)
-1/4-1/2 cup parmesan cheese, grated
-One 16oz block of medium cheddar or colby jack cheese, grated
-1/4 cup sour cream
-Salt and pepper to your taste
-1tbsp of olive oil
-1tbsp butter
-1/4 tsp (tsp NOT tbsp) cayenne pepper (optional)



In a heavy bottom, deep pot pour olive oil THEN butter in over medium heat (olive oil goes first because it will prevent the butter from burning). Once the butter is melted and the pot has warmed up a bit, dump the onion, celery, garlic and carrots in. Suatee the veggies for a few minutes until translucent, to soften them up. Add a pinch or two of salt and pepper. Once the veggies have softened a little bit add the potatoes and chicken stock so the liquid just covers the top of the potatoes. If you need more liquid just add some water until they're just covered. Cover the pot and let simmer/boil for about 30 minutes. (Now is a good time to get the croutons going...directions below). After 30 minutes spoon out some potatoes and check to see if they're fork tender. Using a potato masher, lightly smash the potatoes, to thicken the soup a little. This way you won't need to add flour or corn starch to it. Add your heavy cream and mix well. Using a wisk, gradually add the cheeses and wisk in a figure eight motion until it's combined well. Add the sour cream, and taste it to see if you need any more salt and pepper.

What you'll need (croutons):

-1/4-1/2 loaf sourdough baguette, cut into cubes
-olive oil (I use extra virgin)
-salt and pepper (I ran out of pepper, so I used grill seasoning) to your taste
-1 or 2 tbsp grated parmesan cheese

Preheat the oven to 350 degrees. Place the cubed bread onto the baking sheet in a single layer. Drizzle the bread with the olive oil so it's lightly coated, toss with your fingers to make sure most of the bread is covered. Sprinkle with salt, pepper and parmesan cheese. Bake until golden and toasty, about 10 minutes, depending on your oven. Check them after five minutes.

Voila. You're done. Easy right?

Sweet cream stuffed french toast with cinnamon panko crust

The culinary wheels in my head have been hard at work this week! Ideas and inspiration have been hitting me like a ton of bricks, and I love it! After using half a loaf of french bread to go with dinner last night, I knew that I'd have to use the other half of the bread soon before I forgot about it and it went to waste. I decided that since Owen didn't have school today I could actually make a real breakfast! French Toast was an obvious choice since I had the bread...but what kind?!?!?! Raspberries and cream cheese stuffed with chocolate sauce, or gooey "cinnamon roll" stuffed with cream cheese icing, OR try something new?? I came up with the sweet cream stuffed french toast with cinnamon panko crust, and boy was it good!!


What you'll need:

-Loaf of french bread, unsliced
-Cream cheese, softened (about 3-4 tbsp per serving)
-3-4 tbsp powdered sugar, sifted
-1 egg (1 per two slices of toast)
-1/4 cup panko bread crumbs
-Cinnamon (however much you want to add..I added about 1/4 tsp)
-2 or 3 tbsp butter


Place cream cheese in a bowl and add sifted powdered sugar, mix it well. Cut the french bread on the thick side, then cut a slit along the side of the bread to create a pocket, and fill it with the cream cheese mixture. In another bowl, crack the egg and whisk it with a fork. Put the cinnamon and panko in another bowl, mix it with your fingers. Dip both sides of the bread into the egg, making sure it's evenly coated. Set the bread in the panko and cinnamon and pat crumbs onto both sides of the bread (no need to get the sides because you're not frying this in oil, so it won't get the sides crispy).

Heat a pan over medium-medium/high heat. Add the butter. Once the butter is melted, place the french toast in the pan and let cook for 3-5 minutes until it is golden brown, then flip it to the other side for the same amount of time. When it is done, sift more powdered sugar over the french toast and enjoy!!

Italian Style BLT...with Avocado (of course....)

Yesterday was an extremely productive day for me around the house. From the second I woke up I had an ever growing list of things I wanted to get done around the house. Having gotten so much done, I decided that I deserved an actual lunch. I decided to make a Caprese (tomato, mozzarella and basil) sandwich...then the wheels in my head started to turn...I got to thinking about how the Caprese sandwich is an Italian version of a BLT, minus the "B"..so of course I had to add a little "B"...BACON.... my lettuce would be basil..instead of mayo I decided to use pesto...So, the Italian style BLT was born...bacon, basil, mozzarella, tomato and pesto sandwich..well, I realized there was one thing missing...I always have to have a little "A" (avocado) in my BLT...So now we have the bacon, basil, mozzarella, tomato, pesto and avocado sandwich!! Phew!!! Deliciousness is what was.

What you'll need:

-Slices of sourdough or french bread (I had a loaf of it, so I just sliced it myself)
-Fresh tomato, sliced and patted dry
-Fresh basil
-Pesto
-Mozzarella (do NOT use fresh mozzarella...trust me on this one, you will end up with a soggy, milky mess!!), sliced as thinly as you can get it (it'll take forever to melt if it's too thick)
-BACON...really, who am I to tell you how much bacon to use?
-Ripe avocado, sliced
-Butter, for the hot skillet

Assemble your sandwich as desired, butter both sides of the sandwich, and put it on a hot skillet. Cook until the bread is golden brown and the cheese is melted. I usually "tent" it with foil, so make sure the cheese melts more quickly.

That's it! Pretty darn easy!! 

Banana Muffins

These days muffins in general seem to be a thing of the past..they've been shuffled to the back seat, and replaced with breakfast sandwiches, cereal bars and the like. Some places still serve "muffins", but, let's be honest...they are often cold, dry and a crumbly mess. Muffins are meant to be warm, moist, and taste like your mom made them.

I rarely make muffins, but every time I do, I wonder why I don't make them more often. They're easy to make, and like so many other things, you most likely have all the ingredients sitting in your kitchen already..This morning I made banana muffins with a cinnamon sugar topping. Simple and delicious. I didn't follow a recipe, so yet again, please forgive my estimated measurements.

What you'll need:

-1/2 stick unsalted, softened butter
-3/4 cup granulated sugar
-1 egg, room temperature

-1 teaspoon pure vanilla extract
-1 cup AP (all purpose) flour
-About 1/2 cup of buttermilk
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-2 bananas, mashed up
-About 2 or so tablespoons of granulated sugar, and half that amount of cinnamon

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners. Stir together 2 or so tablespoons of sugar and the cinnamon.

In a large bowl, whisk together softened butter and sugar until it's light and fluffy. Add the egg and mix well, then add the vanilla. Add the flour 1/4 cup at a time, alternating with the buttermilk, until it is well incorporated. Add the baking powder and baking soda, making sure it's mixed in really well. In a separate bowl mash the two bananas until it looks kind of like baby food. I use a potato masher, I find it works best. Using a spatula, fold the bananas into the muffin mixture. Using a spoon, spoon two scoops of batter into each muffin cup so that it's about 3/4 full. Top each muffin with a few pinches of the cinnamon sugar mixture.

Bake for about 23 minutes, or until a toothpick inserted in the center of a muffin comes out clean. When the muffins are out of the oven, top with another sprinkle of the cinnamon sugar.

White Chocolate and Blueberry Cupcakes

A few months ago I decided that I didn't want to have to rely on someone else' recipe in order to bake whatever it is I'm wanting to bake. I don't follow recipes when I'm cooking, so why do when I bake?? So I decided to start messing around and try to figure it out on my own. Turns out, it's not all that hard! This gives me the freedom to experiment with new flavors and ingredients, and take the credit when it turns out great =)

Safeway has a white chocolate and blueberry bar that is delicious, and was the inspiration for these cupcakes. I have made them multiple times, and they always turn out great. In my moms very unbiased opinion (haha) these are the best cupcakes she's ever had. I wouldn't go that far, but they're good enough to make them again. Since this is my own recipe, please forgive me for my very rough and approximated measurements! 

What you'll need:


-3 8ounce bars of good quality white chocolate
-1&1/2 cups AP (all purpose) flour
-2 cups white sugar
-2 sticks unsalted butter, softened
-1 egg, room temperature
-1 tablespoon of baking powder
-1 teaspoon of pure vanilla extract
-1/3 cup very hot water
-1/4 cup milk
-Bag of frozen blueberries
-1 cup heavy cream plus another splash or two
-2 tablespoons AP flour
-Cupcake liners

Preheat the oven to 350.

In a medium sized microwave safe bowl, heat 1/3 cup water for about a minute and a half. Break up one of the white chocolate bars and add to the hot water, and stir until it is all melted. Set aside.

In the bowl of an electric mixer, cream together 1 stick of butter and 1&1/3 cups sugar until it's light and fluffy. Add the egg and mix well. Add the vanilla extract. Slowly add the 1&1/5 cups of flour. Make sure to set the mixed on low so you don't get flour everywhere. Add the baking powder and mix well. Add the white chocolate and water mixture. Add 1/4 cup milk.

Line a muffin pan with cupcake liners. Using two teaspoons scoop a small teaspoon amount into the bottom of each liner, and spread to cover the bottom of the paper. Using the tbsp measuring spoon, scoop some of the blueberries over the cake batter. Scoop another dollop of cake batter over the blueberries. The liners should be 1/2-3/4 full (1/2 is ideal). Bake for 20 minutes. They might need to bake for longer, depending on your oven.

While the cupcakes are in the oven, start on the frosting. In a small pot, heat 1 cup of heavy whipping cream, 1&1/2 bars of white chocolate (broken up), and 2 tablespoons of flour. Whisk constantly until it is very thick (almost the consistency of pudding). Pour it into a tupperware (glass retains heat, so it will take longer for it to cool down), cover with plastic wrap, and refrigerate until it has cooled, but is still slightly warm (not hot). When the white chocolate mixture has cooled, in the bowl if the electric mixer, whip 1 stick of softened butter and 1/2 cup of white sugar until it is light and fluffy. Slowly add the white chocolate mixture. Keeping the white chocolate mixture slightly warm will help the sugar to dissolve, so the frosting is smooth, and not grainy. You may want to add a splash of heavy cream while whipping the frosting, depending on your desired consistency. Break up the remainder of the chocolate bar and use as a garnish.

Ice the cupcakes once the cake is cooled to room temperature.

Suggestion: A few suggestions, actually...first, I would suggest not to buy your white chocolate in chip form because chips have added sugar, and will make your batter and frosting grainy.  Also, don't skimp and buy the store brand white chocolate because you'll be sorry. Buy Ghiradelli or better quality. It's worth it. Also, I layer the cake and blueberries because of personal preference. If you mix the blueberries into the batter you will end up with a murky looking purple colored batter, and it's not very pretty..Lastly, make sure you use room temperature eggs. It will make a huge difference in your batter. It will make it chunky instead of smooth. I always forget to pull my eggs out ahead of time, so I pop mine in the microwave for two rounds of 5 seconds.

Laura's Salad

My family went out to eat maybe a handful of times every year, so eating out was a BIG deal for my brothers and I. The "almost never" trip to every kids favorite, McDonalds, was particularly special. So what did I order, you ask? Not a Happy Meal, if that's what you were assuming. I ordered....(drum roll please!!)....a chef salad. Yep...a salad...My parents thought there was something wrong with me, and would triple and quadruple check to make sure that's what I really wanted before placing my order. I was as happy as a clam with my salad, while my brothers ate chicken nuggets and cheeseburgers. I do, and always have, love salad.

About a year and a half ago we had some friends over for dinner, and decided to make it a pot luck style meal. Our friends, Laura and Doug, brought the salad. I found myself only wanting to eat salad, instead of whatever else was being served. I decided to get the recipe, and add chicken and bacon to make it into a meal. I would easily order this salad in a restaurant, it is that good!!


What you'll need:

-Package of butter lettuce
-Chicken (I cut corners and use the Just Chicken from Trader Joe's, in regular or teriyaki)
-Bacon cooked and chopped up (as much as you'd like...after all, bacon makes everything better =)
-Candied walnuts, chopped
-Green apple, sliced into bite sized pieces
-Blue cheese (optional, I don't use it)
-1/2 cup of Mayo
-1/4 cup of Extra virgin olive oil
-1/4 cup of white vinegar
-1-2 cloves of chopped garlic
-Salt and pepper, pinch of each


Whisk together the mayo, extra virgin olive oil, white vinegar, garlic, salt and pepper. Your dressing is done.

Place desired amount of lettuce onto a plate or bowl,  drizzle salad dressing over the lettuce, top with the desired amount of chicken, bacon, apple, and walnuts.

And you're done...easy, right?

A Classic...only better

I thought that for my first recipe I should make something that everyone loves. Brownies. But don't be fooled, these aren't your typical brownies, and they definitely do not come from a box. These are browned butter brownies. Trust me on this one...you can taste the difference. Browning the butter first makes the brownies taste slightly nutty, without even adding nuts. This recipe produces fudgy, smooth brownies with a slightly crusty top. In a word: AMAZING. Best part is, there's a really good chance that you already have all of these ingredients in your kitchen.

What you'll need:

• Nonstick vegetable oil spray
• 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
• 1 1/4 cups sugar
• 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
• 1 teaspoon vanilla extract
• 2 large eggs, chilled
• 1/3 cup plus 1 tablespoon unbleached all purpose flour
• 1 cup walnut pieces, or chopped up smoked almonds     

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan.

I got this recipe out of my Bon Appetit magazine, and will never make brownies out of a box again, not when they're this easy and this delicious!! 

 

 

Suggestion: Don't be nervous when browning the butter. The saying "Your nose knows" applies to this. The butter should be golden brown, and smell nice and nutty/toasty(/amazing). 

I decided a few months ago that I wanted to start keeping a log of sorts of things I cook/bake, so I could have all my recipes and ideas stored in one place, instead of being randomly kept in various locations ie, saved to different food websites, the notepad on my phone, or even worse, locked up in my head where the possibility of forgetting a recipe or idea is highly possible. Then something quite unexpected happened...friends started suggesting that I start a blog, so that THEY could view my recipes to try them out at home. After multiple requests, I have finally gotten a page (and the nerve) together, and am ready (and quite nervous) to share away! So, starting tomorrow, I will post my first recipe blog, hopefully for your viewing pleasure *fingers crossed...and toes*. I hope that my posts will encourage you to get in the kitchen and have fun with your food!

~Angela