Category Archives: Food

Crockpot Potato Soup

This easy Crock Pot Potato Soup is inspired by a Paula Deen recipe that was shared on bj’s Sweet Nothings blog. I changed it up with some fresh ingredients and we really enjoyed it.

Ingredients:

  • 10 golden or new potatoes, diced, 4-5 cups
  • 1/2 cup diced onion
  • 2 cans chicken broth or 29 oz. of homemade broth or stock
  • 1 can cream of mushroom soup, 10-1/2 oz.
  • 2 stalks of celery chopped
  • 1/4 teaspoon ground pepper
  • 1 block softened cream cheese, 8 ounces, cut into 8 pieces
  • cooked bacon for topping
  • shredded cheese for topping

Method:

  1. Spray crock pot with cooking spray.
  2. Add diced potatoes, onion, broth, soup, celery and pepper and mix well.
  3. Set crock pot on low and cook for 5-6 hours.
  4. After 5-1/2  hours add the softened cream cheese stirring to blend.
  5. Heat for another 1/2 hour.
  6. Serve topped with cooked chopped bacon and shredded cheese if desired.

Serves 6-8

Creamy Cubano Soup

This is a simple to make creamy soup version of the popular Cubano Sandwich that is typically made with roasted pork, ham, swiss cheese, dill pickle, and mustard. The homemade crunchy croutons for the top of the soup stand-in for the bread in the sandwich. This is a soup with a Latin flair.

Ingredients:
1 sub roll or other rolls you have on hand cut into 1 inch cubes
1 Tablespoon oil
2 Tablespoons butter
1 Tablespoon mustard
2 Tablespoons flour
2 cups chicken stock
1-1/2 cups half and half
1/4 lb. Swiss cheese, shredded
1/4 lb. cheddar cheese, shredded
1-1/2 cups fully cooked diced ham
Salt and Pepper for seasoning, to taste
2 dill pickles, minced

Heat a pan (cast iron if you have one) over medium-high heat. In a mixing bowl, combine bread cubes with the oil, toss to coat. Spread in single layer in the pan and toast, turning often, until the croutons are crisp and blackened in spots, about 5 minutes. Set aside.

In a large pot over medium-high heat, melt the butter. Add the mustard and flour, and whisk well to combine. Add the stock and half and half, bring to a simmer. Reduce the heat to low and add the cheeses, whisking until the mixture is smooth and creamy. Stir in the ham and continue cooking until the ham is warmed through. Season to taste with salt and pepper. I found that no extra seasoning was needed since the cheese and ham are salty to begin with. Ladle into serving bowls, top with a spoonful of minced pickles and a handful of the reserved croutons. Serve immediately. Refrigerate any leftovers.

Serves 4 generously.

Note: My photo of the bowl of soup is not topped with the diced pickles because I forgot them. Photo fail but the soup was delicious.

Marching Forward Hodgepodge

Our back acres taken yesterday morning. It snowed much of the day.

Joyce From This Side of the Pond has the questions ready for Wednesday Hodgepodge. Marching forward…

1. Hello March! Is it coming in like a lion where you live?

We are having light snow showers so I’d say not so much like a lion. It’s typical for this time of year here.

How do you feel when it rains? It depends. If it hasn’t rained for a while it’s nice to hear the pitter patter on the roof. If it’s the 5th day in a row of rain I long for a dry sunny day.

2. What’s something you’d like to do differently this week than the last? Explain. 
We are supposed to avoid inflammatory foods so I’d like to cut out some of those and replace them with something healthier for us.
3. March 1st is National Sunkist Citrus Day…do you drink orange juice?
I do enjoy a glass of orange juice but not on a regular basis.
Orange, lemon, lime, tangerine, grapefruit…what’s your favorite citrus fruit?
As a fruit to eat it’s a toss-up between an orange or tangerine. Lemon is very versatile in baking and for salad dressings, etc. Limes for guacamole and a G & T. Grapefruit juice might just be my favorite to drink. One of Dear’s new medications has a warning for him not to have grapefruit anything.
A dish you love with a citrus fruit as one of it’s key ingredients? 
I really can’t come up with a dish but I do enjoy lemon curd.
4. What do you consider to be your culture. Elaborate. 
What best describes my culture is ‘Conservative Christian’. Being a follower of Jesus Christ has the most significant influence on the things I choose to do, wear, say, read, enjoy. Praying I represent my culture better each day.
~
I could also say that I used to be a ‘city girl’ but in the last 4 years I’ve become a ‘country gal’ because of the huge difference in the area I live in now. My wardrobe has taken on more boots and snow appropriate clothes.
5. Sum up your February in fifteen words or less. 
Losing the same ten pounds again this year that I gained back last year, OYE!
6. Insert your own random thought here. 
I came across this little quote that maybe I should tape to my bathroom mirror…
~
“Taste your words before you serve them.” 
~
I’m looking forward to seeing some Spring green and color hopefully by the end of March.

Creamy Chicken Tortilla Soup

This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.

Ingredients:

  • 1/2 cup chunky salsa (mild, medium or hot)
  • 1 pound boneless skinless chicken breast cut into 1/2 inch pieces
  • 2 cups frozen corn
  • 1 can (approx 15 ounces) black beans rinsed and drained
  • 2 cans (10-3/4 ounces each) cream of chicken soup
  • 1 can (approx 15 ounces) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1 or 2 6inch corn tortillas cut into strips
  • 1 cup shredded cheddar cheese
  • 1/3 cup chopped fresh cilantro

Method:

  1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
  2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
  3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
  4. Stir in tortilla strips, cheese and cilantro.
  5. Cover and cook an additional 15 minutes.
  6. Enjoy with warm tortillas or corn bread!

Breakfast at the Feathers Hotel

Breakfast was included with our stay at the Feathers Hotel September 21st-23rd. We enjoyed some nice options they gave us.

‘Soft’ boiled eggs and Soldiers. A soldier is a thin strip of toasted bread, reminiscent of a soldier on parade. The shape lends itself to dipping into a soft-boiled egg that has had the top removed. Sadly my eggs were far from soft boiled.

On our second morning at breakfast I went for a Benedict. While on the subject of food we had another nice meal at The King’s Arms on Thursday of our stay in Woodstock.

Back to the Present: We are plugging away at February. Dear and I have a 30 minute walking routine through our home most mornings. I follow him with music on nice and loud to encourage us along our route. He commented one morning that we must look like the pirates on the ‘Pirates of the Caribbean’ ride at Disneyland. That gave us a chuckle. If you’ve been on that ride you might get the correct picture idea in your head. We are looking forward to being able to walk the Rotary trail again as soon as the worst of winter is over.

Happy Presidents Day to those of you who live in the U.S. of A. and Happy Family Day for our Canadian friends!

Chicken Tetrazzini Soup

I saw this soup in a grocery store magazine and the ingredients sounded good so I made a smaller portion for my husband and me. I had Bucatini on hand and used that instead of spaghetti. Regular spaghetti or angel hair pasta would be easier to manage in this great flavored soup. Don’t forget the lemon zest, it really adds a nice finish to the soup.

Ingredients:

  • 2 Tablespoons butter
  • 1/2 onion, diced
  • 1/2 pound mushrooms, sliced
  • 1 clove of garlic, minced
  • 4 cups of chicken broth
  • 4 ounces spaghetti, broken in half
  • 1 cup chopped fully cooked chicken
  • 1 cup frozen peas, thawed
  • 1/4 cup half and half
  • 1/2 teaspoon lemon zest
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup chopped, fresh parsley (optional)
  • Salt and pepper to taste

Method:

  1. In large soup pot melt the butter over medium heat.
  2. Add the onion and mushrooms seasoning with a little salt and pepper, cooking and stirring occasionally until soft, 8-10 minutes.
  3. Add garlic and cook for about 30 seconds.
  4. Add chicken broth and spaghetti, increasing the heat to medium high and bring to a boil.
  5. Reduce the heat to a gentle boil and cook until pasta is tender, about 10 minutes.
  6. Add the chicken, peas and half and half, and cook until heated through.
  7. Just before serving, stir in the lemon zest, Parmesan, and parsley.
  8. Season to taste with salt and pepper and serve.
  9. Refrigerate any leftovers.

Serves: 4-5

Baked Chicken Ranch Roll-Ups

I’m working on finishing up our travel to Great Britain posts so in the meantime I’m adding this recipe for a different way to enjoy some chicken and refrigerated crescent dough sheets. Hope you can find them in your local market.

I saw these chicken rolls using Pillsbury Crescent Refrigerator Dough Sheets and had to give them a try. I didn’t realize that the Crescent dough was sold in sheets that aren’t perforated. It makes this recipe a lot simpler as I purchased the basic crescent rolls and had to pinch all the perforations! Buy the sheets if you want to make this tasty dish.

Ingredients:

  • 2 cups shredded baked chicken
  • 1/2 cup Ranch dressing
  • 3/4 cup shredded Italian blend cheese
  • 1 can (8 oz.) Pillsbury Refrigerator Crescent Dough Sheets
  • 2 tablespoons sliced green onions

Method:

  1. Preheat oven to 400 degrees.
  2. Prepare a 9 inch round pan with cooking spray.
  3. Mix together the chicken, ranch dressing and cheese in a small bowl.
  4. Unroll the dough sheet onto a large cutting board.
  5. Spread the chicken mixture evenly on top of the dough leaving one inch at one end of the long side uncovered.
  6. Roll the dough with the filling carefully toward the uncovered edge.
  7. Pinch the seam when you have it rolled.
  8. With a sharp knife cut 8 equal parts.
  9. Place the 8 rolls carefully into the prepared pan.
  10. Bake for 18-22 minutes until the the dough is golden brown.
  11. Cool in pan for a few minutes.
  12. Top with the green onions and serve with side of your choice.
  13. Serves 4 people.

Keep an eye on them so they don’t brown as toasty as mine did. Smile.

Orange Hill Celebration

On our last full day in our rental home during our DisneyCaliFam Vacation, we spent some time relaxing in the spa in the morning.

When the Minneolas were hanging over the fence onto the property we were staying at, was it okay to pick them? Asking for a friend.

These two shared a muffin treat that was purchased at Disneyland the day before.

During naptime Josh drove some of the gals to Downtown Disney for a little shopping venture. He dropped us off at the Disneyland hotel and then picked us up a couple hours later. We enjoyed walking through the lobby of the hotel to get to the entrance of the shopping area. We had to go through extensive security to get into the area.

The Lego structures at the Lego store were impressive! No Lego purchases on this trip. Everyone made purchases at a couple of the other stores but me.

Josh picked us up where he dropped us off and we went back to get ready for our fancy dinner out at the Orange Hill Restaurant. Did I mention we only had the one vehicle for the twelve of us during our time in Southern California and that Josh was our trusty chauffer back and forth to everywhere?!

The skies were putting on a show of God’s Creation and Glory. The twelve of us arrived in our van at the door of the restaurant in time to further enjoy the sunset and views.

Cheers to our extended family and our three birthday kids, Josh, Dan and Jamie! The Twelve of us enjoyed our food and our time here.

Our grands’ Granny and Granny Great. Granny Great picked up the tab for our drinks. Thank you, Florence!

We’re not in Kansas anymore, Dorothy! Or in Colville. 🙂 Crispy Whole Snapper above and Half-chicken below.

I had the Short Ribs, and most of the rest of us had the Prime Rib.

The Sticky Toffee Pudding was so good. And the restaurant brought out 3 complimentary desserts for the three birthday kids we were celebrating.

I would have said this was the grand finale of our trip but we ended up having another full day of fun our last day before we flew home.

Fast Forward to the present here in Colville, Washington.

We had another light dusting of snow here on Friday and Saturday. Starting Sunday our highs have been below freezing. So far the predictions say we won’t make it above freezing until Thursday, February 2nd.

These are some of our views from our windows!

We finally enjoyed a full day of sunshine on Sunday with clear skies. Hope your week moving into February is a good one.

Chile Relleno Breakfast Bake

This would be a nice meal to have on New Year’s Day watching the Rose Parade or football games. Serve it with some chunky salsa. I’m cutting the recipe in half and making it to enjoy while watching the Rose Parade today. Interesting fact about the Rose Parade and Rose Bowl game, it always happens on January 1st unless January 1st lands on a Sunday. When January 1st lands on a Sunday the parade and game are moved to January 2nd. Today is the day.

Another note of interest is the next time Christmas lands on a Sunday will be 2033. New Year’s Day will be on a Sunday in 2034.

Chili Relleno Breakfast Bake

Ingredients:
4-4oz. cans of whole green chilies
4 cups of shredded Cheddar Jack cheese combination
12 eggs
2 cups sour cream
1/2 teaspoon salt
Chunky salsa of your choice (optional)

Preheat oven to 350 degrees.
Prepare 9 x 13 dish by greasing lightly.
Remove and drain the whole green chilies.
Slit the chilies open and lay flat covering the bottom of the dish.
Sprinkle the chilies with the cheese.
Beat the eggs, sour cream, and salt until thoroughly blended.
Pour over cheese.
Bake at 350 degrees for 30-40 minutes or until center is set.
Let sit for 5-10 minutes before serving.
Serve with your favorite salsa.
Yield: 8-10 servings

Enjoy your Monday holiday everyone!

30 Days Hath November Hodgepodge

Here we are at the end of November Hodgepodge. Thank you Joyce From This Side of the Pond!

Our yards have been covered with snow since November the 7th.

1. Sum up your November in ten words or less. 

November had a scary start and a grateful, peaceful end.

2. Are you hosting any holiday parties this year? Attending any? Party pooper, party animal, or life of the party…where do you land when it comes to parties? 

No, we are not hosting any holiday parties this year.

We will be attending our first Christmas Party on Sunday December 4th in Chilliwack, Canada. Hopefully the weather will settle down a bit for our drive to Spokane for our flight on Saturday and then our drive from Bothell to Abbotsford on Sunday. It will be our first time back in Canada since the beginning of ‘you know what’. We are so looking forward to being with the Mennonite Girls Can Cook and their hubbies! We will miss our two girls that live in Manitoba for this event.

The last MGCC party we were able to attend was in early December 2019 and this was one of the amazing desserts we enjoyed at that party.

I’m not a party animal or the life of the party or a party pooper. I do like to decorate for a themed party.

3. Do you purchase holiday clothing of any sort (sparkly tops, Christmas jammies, Santa suit, etc). 

There is a festive holiday top or two in my closet. This year with limited time to shop and limited sources I have nothing new. The old sparklies are too snug for comfort, sigh.

Comfy jammies all the way!

4. What’s your go-to recipe when you’re asked to bring an hors d’oeuvre to a party? 

I like to bring a charcuterie board of some sort. This year I’m trying Charlotte’s Red Pepper Jelly Tarts (Mennonite Girls Can Cook) for a ladies brunch I’m invited to on Thursday.

5. December 3rd is National Play Outside Day…what might you do to celebrate? 

We are flying from Spokane to Seattle that morning and will hopefully celebrate our daughter in law, Laura’s birthday in some way that day or evening.

6. Insert your own random thought here.  

In World Cup news, the U.S.A. advances to the round of 16 playing against Netherlands on Saturday. It was a brutal 2nd half but in the end we eliminated Iran and we move on.

Wednesday Morning Update on our overnight snowfall which is still falling this morning:

As of 7am we have 8-1/2 inches of new snow. Our neighbor has already plowed our driveway before she heads into work. We are very grateful for her and her kindness to us. I did hop out in my jammies and Uggs and slipped her some cash for gas!

UPDATE at 11:15 A.M.: We have a total of 11 inches of new snow. PTL Dear is healthy enough to shovel snow!

Lots of cancellations in Colville today because of snow. Happy we can be home and today is baking day for my event on Thursday. Perfect weather to bake!