Black Angus Potato Soup

I don't know why this is called Black Angus Potato Soup. When I think black angus I think beef, and there is no beef in this. Maybe I am missing something?? Its still good though. I promise.

Black Angus Potato Soup

4 large baking potatoes
2/3 c of butter or margarine
2/3 c of flour
6 cups of milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions, chopped
12 slices of bacon, cooked
1 1/4 c cheddar cheese, shredded
8 oz sour cream

Wash, dry, and prick potatoes with a fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut potatoes in half lengthwise and scoop out pulp. Set aside. Melt butter in heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, and 2 Tbs of green onions, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon, and cheese.

Chicken or Turkey Broccoli Hollandaise

Chicken OR Turkey Broccoli Hollandaise

Ingredients:
1 cup fresh broccoli florets
1 package (6 oz) stuffing mix
1 envelope hollandaise sauce mix
2 cups cubed chicken or turkey (I made with chicken cause thats what I had)
1 can (2.8 oz) french fried onions

Directions:
Place 1 inch of water and broccoli in a saucepan. Bring to a boil. Reduce heat, cover and simmer for 5-8 minutes or until crisp/tender. Meanwhile, prepare stuffing and sauce mixes according to package directions. spoon stuffing into a greased 11x7x2 baking dish (I just used 9x13). Top with meat. Drain broccoli, arrange over meat. Spoon sauce over top and sprinkle with onions. Bake uncovered at 325 degrees for 25-30 minutes or until heated through.

Dip Night-Guacamole!

Guacamole is seriously one of my favorite yummy treats!!!!! I love to try different recipes-there are quite a few out there. This one is my favorite!

Guacamole
Source: Sylva Lamont

4 ripe Hass avacados
3 TBS fresh lemon juice
8 dashes of Tabasco sauce
1/2 cup small diced red onion (I prefer to use white onion. I'm not a huge fan of the red onion flavor)
1 large clove garlic, minced
1 tsp salt
1 tsp pepper
1 med tomato, seeded, chopped up

Dice avacados, immediately add lemon juice, Tabasco sauce, onion, and garlic. Toss well. Add tomatoes and mix well. Add salt and pepper to taste. (I like to make this a few hours before we are going to eat it to let the juices and flavors mix as it sits. So yummy!)

Cafe Rio Salad Dressing

I know this is not exactly what you get at Cafe Rio-but its pretty close. I wanted to make it so I just googled it and found TONS of recipes! Lots to choose from but they are all very similar anyway. Here is the one I used:

Cafe Rio Salad Dressing
Source: Kara's Kitchen Creations

1 cup mayo
1 packet ranch dressing mix
1 cup buttermilk
1/3 bunch of cilantro with stems chopped off
1/2 to 1 small jalapeno (I took the seeds out. If you like it really spicy you can leave them in)
1 tsp lime juice
1-2 tomatillos (remove outer papery skin and cut up)
1 clove of garlic
Blend all ingredients together and enjoy!

Some Soup For You!

A yummy soup to warm away the winter blues!

Tortellini Soup
Source: thecooknextdoor.blogspot.com

1 pound mild Italian sausage

1 onion, chopped

2 cloves garlic, minced

1 cup water

4 cups beef broth or 2 cans

1/2 cup apple juice

3 carrots, sliced

1 (28-ounce) can crushed tomatoes

1 teaspoon basil

1 teaspoon oregano

1 cup sliced zucchini

1 cup sliced yellow squash

4 tablespoons fresh parsley, chopped

8 ounces cheese tortellini ( I add more)

fresh grated Parmesan cheese

In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, squash and parsley. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving (time depends on if you are using fresh or frozen) and cook until tender, but not soggy. Sprinkle grated Parmesan cheese over each serving.

Sweet and Sour Meatballs

This was a hit!

Sweet and Sour Meatballs

1 jar (9 to 10 oz) sweet and sour sauce
1/4 cup packed brown sugar
3 Tbs soy sauce
1/2 tsp garlic powder
1/2 tsp pepper
3 lbs frozen meatballs
1 medium red bell pepper, cubed
1 can (20 oz) pineapple chunks, drained

Place all ingredients in slow cooker, stir. Cook on low for 7 to 8 hours or high for 4 to 5 hours. Serve over rice.

Tamale Pie

Talk about delicious!!!

Tamale Pie
Source: Smiths My Magazine

Tamale Filling
2 Tbs canola oil
1 large onion, chopped
1 jalapeno, seeds removed and minced
3 garlic cloves, minced
1 Tbs cumin
1 15 oz can black beans
3 cups shredded chicken
1 14 oz can fire-roasted tomatoes, drained
4 oz pepper jack cheese, shredded
2 Tbs fresh cilantro, chopped (optional)

Topping (feel free to use a boxed cornbread mix to top the pie if you are running short on time)
1 cup cornmeal
1\2 cup flour
1 Tbs sugar
3\4 tsp baking powder
3\4 tsp baking soda
3\4 tsp salt
3\4 cup buttermilk
1 large egg, beaten
3 Tbs canola oil
Sour cream for garnish (optional)

Preheat the oven to 450 degrees. Warm the oil over medium-high heat in a 12-inch cast iron or other oven-proof skillet. Add the onion, jalapeno, garlic, and cumin, and cook, stirring frequently, until the vegetables soften and the garlic is fragrant, about 5 to 8 minutes. Add the beans, cooked chicken and tomatoes, and simmer for about 5 minutes.

To make the topping whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a small bowl whisk buttermilk, egg, and canola oil until smooth. Pour the wet ingredients over the dry ingredients and whisk gently until just combined.

Stir the cheese and cilantro into the mixture in the skillet, and drop the cornbread batter across the top, smoothing with an offset spatula for an even crust. Bake at 450 degrees for 15 minutes, until slightly golden brown and toothpick inserted into the crust comes out clean. Let sit for 5 minutes before serving.

*I do not have a oven proof skillet so I attempted to make this in a pie dish. Bad idea. Totally overflowed. After I had the thought that i could probably have put it in a bigger rectangle baking dish. Just a thought if you dont have an oven proof skillet.