Potato Soup

A simple recipe to make your own version of a however-loaded-you-want potato soup. Perfect for nights when you're craving something really warm and tasty, but don't have a lot of time.

Potato Soup

4-5 large potatoes, peeled and cubed

1 Tbs. butter

1 Tbs. flour

Salt

Pepper

Toppings: cheese, onions, vinegar, bacon, green onions, sour cream... really anything you want!

Cover cubed potatoes with water in a large pot and bring to a boil. Boil until potatoes are soft and starting to fall apart. Turn to medium heat and mash potatoes until completely mixed with water. Do not pour water out! Don't worry, the "soup" will be a little lumpy. You could also use a hand blender for this.

In a small saucepan melt butter and add flour to make a roux. Add roux to soup mixture and stir constantly until thickened. Repeat this step as needed to make the soup as thick as you want. Add salt and pepper to taste and top with whatever toppings you like!

Christmas Baking: Sugar Cookies

A classic. This dough is simple to make and keeps well in the refrigerator until you're ready to roll it out and make cookies. Or until you're ready to just eat dough.

Sugar Cookie Dough

1 cup butter or margarine, softened

3/4 cup sugar

1 egg yolk

1 egg

1 tsp. almond extract (I use vanilla instead)

2 cups flour

Stir together butter and sugar. Add egg yolk, whole egg, and vanilla extract. Then add flour. Mix together until soft dough forms. Refrigerate for at least 2 hours.

When ready to make cookies, roll dough out onto floured surface and cut to desired shape. Bake at 350˚F for 8 minutes.

Christmas Baking: Fudge

Mmmmm... fudge. Chocolate, creamy, goodness. So perfect for this time of year!

Chocolate Fudge

2 cups sugar

1 stick butter

12 large marshmallows

dash salt

2/3 cup skimmed evaporated milk

1 cup chopped nuts (optional)

6 oz. package of chocolate chips

1 tsp. vanilla

Bring sugar, butter, marshmallows, salt, and evaporated milk to a slow boil, stirring constantly. When the mixture begins to boil, set timer for exactly 5 minutes. After 5 minutes, remove from heat and stir in chocolate chips and vanilla until chips are melted. Add nuts if desired. Pour into 8" square buttered pan. Allow fudge to cool before cutting.

Christmas Baking: Date Nut Balls

This "cookie," if you will, is something I look forward to every Christmas. They are so easy to make and are so delicious!

Date Nut Balls

1 8oz. package chopped dates

1 stick butter

1 cup sugar

1/2 cup coconut

1 cup chopped pecans

2 cups rice krispies cereal

Powdered sugar

Mix together the dates, butter, and sugar over low heat until mixture is combined and sugar and butter have melted. Remove from heat and add coconut, nuts, and cereal. Allow to cool slightly, then form into 1 inch balls and roll in powdered sugar.

Honey Barbecue Chicken

This is a great recipe for a quick and delicious meal, especially when you're short on time, since they don't need to marinate very long, and they cook up really fast.

Honey Barbecue Chicken

1 lb. chicken thighs

1 cup barbecue sauce

2 Tbs. honey

1/2 tsp. red pepper

1/2 tsp. garlic powder

1 Tbs. worcestershire sauce

Whisk together all ingredients in a medium size bowl and marinate chicken for 30 minutes. Preheat grill to medium heat and grill until done, basting the chicken with remaining sauce while cooking.

Chicken Fajitas

YUM! There's not a lot to say about these, except GO MAKE THEM!

Chicken Fajitas

adapted from here

2 Tbs. vegetable oil

1 tsp. lemon juice

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. chili powder

1 tsp. cayenne pepper

1/2 tsp. crushed red pepper

1 tsp. dried oregano

1 tsp. cumin

1 tsp. salt

1/2-1 lb. chicken breast, cut into thin strips

Add all ingredients to a large gallon-size zip-lock bag and marinate anywhere from 30 minutes to overnight. When ready to make, preheat grill to medium heat and skewer the chicken so that they are flat. Grill until done. Serve on warm tortillas with any condiments you like. I usually make guacamole, and saute onions, and serve them with sour cream, cheese, and salsa. SO GOOD!

Gumbo

This is another favorite recipe of my Mom's that I made a while back but never shared. There's a lot of prep involved, but once everything is cubed, chopped, and minced, it's a pretty easy one-pot-meal.

I do think it's a little too warm and heavy for summertime, but keep it in the back of your mind come fall. It's delish.

Chicken-Tasso-Sausage Gumbo

adapted from Southern Living

2 lbs. chicken thighs, cubed

1 package (~1 lb.) smoked sausage (I used a light turkey sausage), cubed

1/2 lb. cubed cooked deli ham

1/2 cup vegetable oil

1/2 cup flour

2 medium onions, chopped

2 celery stalks, chopped

2 large garlic cloves, minced

2 32oz. boxes chicken stock

1 tsp. dried thyme

black pepper, to taste

crushed red pepper, to taste

Brown meat in large stockpot or dutch oven for 20 minutes, or until chicken is done. Remove and wipe out pot. Add vegetable oil and whisk in flour to make a roux. Make sure you are constantly stirring so that the mixture does not overheat or burn. It will turn a dark color - that's normal. Stir in onions, celery, and garlic and cook until tender. Gradually add chicken stock and add meat back in. Add spices to taste and allow to simmer for 2-3 hours. Serve over hot rice.