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Loaded POTATO soup

INGREDIENTS

• 1 pack  of  bacon, sliced into little pieces
• 1 large onion, peeled and chopped
• 4 cloves garlic, minced 
• 1/3 cup all-purpose flour
• 4 cups heavy cream (you can use half and half or WHOLE MILK) 
• 6 cups of water 
• 8 large russet potatoes, peeled and cubed
• 2 stalk green onions, thinly sliced
• 1 bag of  shredded cheddar cheese
• 1 cup sour cream (extra for garnish) 
• 1 teaspoon of garlic powder
• 2 Tablespoon of chicken powder 
• Freshly ground black pepper, to taste
• 1 teaspoon of Tony Chachere's (you can add salt if you don't have Tony) 

INSTRUCTIONS

• Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.saving the bacon fat 
• Cook onion and garlic in the BACON FAT..cook on medium low ..continue to stir because you don't want the garlic to burn. 
• Then pour in your cubed potato and stir for a few minutes. Next add your water and chicken powder, garlic powder. Cook for about 20 minutes until potato is done. I usually cover my pot. 
• Once the potato is cooked ..taking a spoon ..smooch the potato to the side of the pot to make it a little creamy. 
• Next add your milk mixture ( What I did was added my 1/3 cup of flour to my milk and mix...you don't want to add your flour straight to the hot pot) 
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in 1/2 of the cheddar cheese,  4 oz sour cream, Tony Chachere's,  pepper, to taste. 
• Serve immediately, garnished with green onion, cheese and bacon, if desired.

Potato Soup with Corn And Shrimp

During this cold season...we love soup in our house....so I make a soup almost every day.
Since I had so much potato I decided to make a potato soup ....


INGREDIENTS: 

1 pack of bacon--cut into little pieces
12 medium to small potato--peeled and cubed into little 1inch pieces
6 Cups of water
1 bag of frozen corn
1 pound of shrimp--peeled and deveined  and cut into into little pieces
1 Tablespoon of chicken powder
1/2 teaspoon Tony Chachere's
1 small onion--chopped
5 cloves of garlic--minced
3 Cups HEAVY CREAM
2 bay leaves
**** if you have chicken stock then you chicken stock you can used that instead of the water and chicken powder

Pepper 


GARNISH:

shredded cheddar cheese
green onion--chopped
bacon

Directions:

In a large pot...cook up the bacon until its nice and crispy...once its cooked...take out and set aside. In the bacon fat...saute up the onions and garlic and once its translucent...be CAREFUL not to burn your garlic...next  throw in your potato and stir to mix it with the onion and garlic....Next pour in your 6 cups of water and 2 bay leaves, chicken powder, Tony Chachere's.  Turn heat down to medium low and cook for about 30 minutes until the potato is nice and tender...taking your spoon...smooch the potato against the side of the pot so that its smash up and making the soup nice and creamy. I  only smash up about half...I like to have some potato in pieces. Taking your corn...and pour in the bag (making sure to drain out the water) ....cook for about 5 minutes then throw in your shrimps and then pour in your heavy cream. MAKE SURE to keep stirring and cook for about 5-10 more minutes then turn off heat. Be careful that when you pour in your heavy cream to watch the soup because it can burn very easily.

Season to taste: 

I find that the bacon and cheese is already salty.. so all I added was some cracked black pepper 

COOKING BACON---CUT INTO LITTLE PIECES 

POTATO CUT INTO LITTLE CUBE

SOUP-POTATO/SHRIMP/CORN 

POTATO SOUP --GARNISH WITH GREEN ONION/BACON/CHEESE

ENJOY!!!

Ranch Bake Chicken

This has got to be the easiest chicken dinner I have ever made and yet its super flavorful.  Using a grease baking pan. I washed my drum stick ...and pat it dry with some paper towels then I spread a little butter over every drum stick and sprinkle generously with Hidden Valley Ranch seasoning. Then I sprinkle with some Tony Chachere's and cracked black pepper.  Cover the chicken and bake at 350 for about 30 minutes COVERED and UNCOVERED and bake for another 45 minutes.... garnish with some chopped green onions...


Served with some yellow rice or rice pilaf...its delicious!!!


ENJOY!!!





INGREDIENTS:
10 drum sticks
Butter
2 Tablespoons Hidden Valley Ranch
1 teaspoon Tony Chachere's
1/2 teaspoon cracked pepper

GREASED baking pan

preheat over to 350.... bake for 1 to 1:15 minutes...depending on your oven...my kids like it falling off the bones ;)


Garnish with chopped green onions

Sweet Potato and Pineapple Porkchop

I love pork chop...but  I only have three good recipe

for them and they all consist of pan frying them.  So when one of the ladies posted this on our FB group...I HAD to try it...it was delicious and the BEST PART is that it was all in 1 PAN!!! 

INGREDIENTS: 

6 pieces of center cut porkchop 

2 Tablespoon butter---I rubbed each piece of porkchop with some butter then seasoned them

*** I also cut little pieces of butter to drop on top before I started baking*** 

1 teaspoon of garlic powder 

1 teaspoon onion powder 

1 teaspoon of TONY chachere's 

1/4 teaspoon crack pepper

1 teaspoon brown sugar

**** I made it the 2nd time and I used 1 package of the HIDDEN VALLEY dried ranch ...it was delicious because this made the sweet potato very flavorful ....

2 big sweet potato---peel and cubed into 1 inch 

1 can of sliced pineapple--I drained the water 

BAKE at 350 for 1 hour 

I covered the first 30 minutes to render some juice then I uncover the last 30 minutes 

SERVE over rice pilaf...delicious!!!

ENJOY!!!! 

....

Fluffy Pancake

My kids LOVE pancake...but for the life of me I could not make them fluffy .. They always turned out so flat and under cook or BURNT :(

I finally found out what I was doing wrong. Usually when I make pancake.. After I mix the batter.. I would cook it RIGHT AWAY. Literally STIR then scoop right into the piping hot griddle pan. 

So I asked around and many of my friends told me that I had to let my batter sit out and wait until they form little bubbles or air pockets. 

So that was what I did this time!! 

And WALA!!! They came out fluffy and yummy... I only have to perfect the FORM of my pancake. They are NOT ROUND. 

That will be my next challenge ;) 

Ingredients: 

1 1/2 Cup of All Purpose Flour
2 T of sugar (white)
1 T baking powder
1/2 t salt (teaspoon)

4 T melted butter
1 egg
1 1/2 cup milk
1 t vanilla


Mix all your dry ingredients together in a bowl ...and then mix all of your wet ingredients into another bowl.  Once you have mix the wet ingredients really well ...pour it into your wet ingredients...and mix them together BUT DO NOT OVER MIX.  Next, let the batter sit for about 15 minutes....that was the mistake that I did...I didn't let the batter sit.  So my pancake was not fluffy at all.

Turn on your pan or griddle to MEDIUM heat.  I sprayed mines with a little cooking spray. Once my griddle was hot enough...I just ladle about 1/4 Cup of the batter into the griddle ....try not to mix or stir the batter....

Once the pancake start to bubble...flip ONCE...



We LOVE our pancake with strawberry or banana and WHIP CREAM ...powder sugar and of course good maple syrup ;)

ENjoy!!!!

Stuffed BISCUIT

1 can grand biscuit 

8 precooked meatball 

4 mozzarella cheese stick (cut each stick into 4 little piece) 

1 T Parmesan cheese 

1 t Italian seasoning 

Greased baking pan... Use an 8'round baking pan is the best 

Some melted butter to cover the top of the biscuit so the seasoning can stick (optional) 

Preheat oven to 350 

Bake for 30-40 minutes (depending on your oven-- and pan that you used) 

Serve with a side of marinara .. It's delicious!! 

Enjoy!!! 

Mirilton or Chayote

Peel the skin off the chayote then take out the seed 

Next cut it into little pieces to your liking.. I like mines in little stripes 

(I usually wear gloves when I am handling these because it has a very sticky to waxy  liquid) 

Next I chopped up some onion and minced some garlic... add a little olive oil to pan and sauté that up until it's translucent...making sure not to burn your garlic or onion.. burnt garlic or onion DOES NOT taste so good ;) 

Then I throw in my 1 lb of ground beef.. Sauté that with the onion and garlic .. Add in 1 T of oyster sauce. 2 t sugar 

1/4 t salt..1 T fish sauce 

1/4 t crack black pepper 

1 t garlic powder 

Next add in your cut chayote and sauté until it's soft but not mushy. 

Garnish with chopped cilantro 

Serve over jasmine rice 

Ingredients: 

3 large chayote (peeled and sliced) 

1 lb ground meat 

1 small onion-- chopped 

4 cloves of garlic minced 

1 T oyster sauce 

1 T fish sauce 

2 t sugar 

1/4 t salt 

1/4 t cracked black pepper 

1 t garlic powder 

Garnish with fresh  chopped cilantro 

Served with Jasmine RICE 

What my Elfs have been up too

Easy PEASY Potato Soup

I made a pot of potato soup a few days ago but my son didn't like it with the celery so I omit it this time around. Next time I think I am gonna add some shrimp or maybe kernel corn ;)



Ingredients:
1 pound bacon
1 medium onion--chopped
4 cloves garlic--minced
2 tablespoon all purpose flour
8 russet potato--peeled and CUBED into little pieces
5 cups water
2 tablespoon chicken powder
3 cups HEAVY CREAM

Garnish:
shredded cheddar cheese
dice up bacon
green onion--sliced



DIRECTION:
In a sauce pan...cook up the bacon....once its cook...spoon it into a paper towel and KEEP the fat...saute your onion and garlic in the bacon fat... until they are translucent. Next add the 2 T all purpose flour--and stir to combine. Cook for about 2 minutes and slowly add the 5 cups of water and the 2 T of chicken powder ....then add in your potato. Cover the lid and cook for about 20 minutes on medium--remember to stir occasionally. Uncover and take a fork and smooch some potato to the side of the pot...making the soup nice and creamy.  Next add in the 3 cup of heavy cream..continue to stir for about 5 minutes and turn off the stove.

Add more pepper and salt to taste...the bacon fat and the chicken powder/chicken broth is already salty so I didn't add ANY SALT at all.

If you are planning on reheating some...just add a little water or chicken broth and reheat..

Garnish with sliced green onion, shredded cheddar cheese and bacon bits..

ENJOY!!!

Egg Roll

Ingredients

• 1 package egg roll wrappers

Filling

• 1 lb ground pork (makes 25 egg rolls)
• 1/2 cup shredded carrots  
• 1 large chopped onion
• 4 cloves of minced garlic 
• 4 sprigs of green onion-chopped
• ⅛ cup wood ear mushrooms, chopped
• ½ cup bean thread noodle, cut into 1″-1.5″ threads
• 1/2 cup shredded cabbage
• 1 tablespoon  fish sauce
• 1 egg
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar

Egg Roll Wrap Sealer

• 1 egg whites 

Instructions

1. Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes
2. When soft, cut the bean thread noodles into little 2 in pieces and mushrooms.
3. In a large BOWL...mix all the ingredients ..make sure its all incorporated 
4. In a fry pot--add your oil...the eggroll needs to be deep fry...once oil is hot..slowly add 1 eggroll at a time....
5. Wrap the egg rolls and fry until golden brown and fully cooked inside. About 12-16 minutes per batch. Don't crowd the frying pot. 

Served with dipping fish sauce or sweet chili sauce ;) 

Loaded Potato Soup

Ingredients:

• 6 slices of bacon--roughly chopped 
• 1 cup diced onion
• 3 garlic cloves--minced 
• 6-8 medium sized russet potatoes--peeled and diced 
• 6 cups  chicken stock 
• 1/4 cup flour 
• 4 cup of heavy cream or 2 can of evaporated milk 
• 1 tsp. salt
• 2 tsp. parsley--garnish 
• cheddar cheese, grated--garnish 
• green onion, sliced--garnish 

You can also used sour cream, monterey jack cheese, chopped chives as a garnish ;) 

Instructions:

1. Cut up bacon into 1" pieces. Saute over medium-low heat. In a large stockpot. Once bacon is crispy. Spoon out the bacon when almost crispy and set aside on a paper towel.
2. Use the reserve  bacon grease to saute the onion and garlic over medium-low heat until soft. While the onion is sautéing---then whisk in the flour and stir constantly over low heat until the flour is cooked and the mixture is thickened. Peel potatoes then dice into 1-2" cubes. Add the potatoes and the chicken stock. Over medium heat bring soup to simmer and cook for about 25 minutes or until the potatoes area soft. Mash some of the potatoes to the side of the pot  for a thicker creamier texture. Add the heavy cream or evaporate milk...reduce heat to a simmer/low  
3. Adjust the thickness by adding water or more stock.
4. Season with salt and pepper.
5. Top soup with grated cheese, bacon & green onions.