The Perfect Potato Soup - The Pioneer Woman

Perfect Potato Soup

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Difficulty:

Easy

Servings:

12

 Ingredients

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Auntie's Lasagna

1 1/2 lbs. Ground Chuck Beef
1/2 tsp. garlic powder
2 tsp. salt
3 1/2 c. tomatoes or 1 large can crushed tomatoes (she liked Contadina)
1 - 8 oz. tomato sauce
8 oz. mozzarella cheese
8 oz. cottage cheese
1 pkg Lowry's spaghetti sauce mix
1/2 c. cheddar cheese (grated)
1/2 lb. lasagna noodles (about 9 noodles)

Cook noodles accordingly to directions and add 1 tsp. oil to the boiling water.  Brown meat, drain off fat and add salt, garlic powder, tomatoes, tomato paste and spaghetti sauce mix.  Simmer for 30 min. Drain and rinse noodles in cold water.  Put some of the sauce in a 9x13 pan, cover with noodles and top with cheese.  Repeat ending with sauce.  Top with Parmesan cheese ... Bake at 350 for 20 minutes. 

Layered Southwestern Salad
Mimi Driessnack (from Nashville SBS)

Serves 8-10 

Dressing:
1/3 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup olive oil
1/2 cup sour cream or lite sour cream
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
Place all ingredients in blender.  Blend well.

Salad:
16 oz pkg (approx 3) Romaine hearts, cut up (sliced cross-ways)
5 Roma tomatoes, chopped
1 15 oz. can black beans, rinsed and drained
Small red onion:  chop the amount you like!
8 oz pkg shredded Mexican cheese blend
15 oz. can "mexican" corn w red & green peppers, drained
3oz or 6oz (your choice) can sliced black olives, drained
tortilla chips

Layer lettuce and next 7 ingredients in large salad bowl (glass is nice! :)
Crush tortilla chips on top.
Serve with Dressing.

Grilled Salmon Salad

Prepare the tortilla bowls for this main dish salad recipe well ahead of serving time to make dinner go quicker and easier.

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4 users rated this recipe an average rating of 4.5

• Makes: 4 servings
• Yields: 4 main-dish servings
• Prep: 30 mins
• Grill: 8 mins

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Grilled Salmon Salad

Ingredients

1/2

pound fresh or frozen salmon or firm white fish fillets

1

tablespoon olive oil or cooking oil

1

tablespoon lime or lemon juice

1

teaspoons Cajun seasoning or Jamaican jerk seasoning

6

cups torn mixed greens, such as sorrel, spinach, romaine, radicchio, or leaf lettuce

1

cup fresh strawberries, halved

1

medium avocado, halved, seeded, peeled, and sliced

1

medium mango, seeded, peeled, and sliced

2

medium oranges, peeled and sectioned

1/4

cup chopped macadamia nuts or almonds, toasted

 

Lime peel curls (optional)

Directions

1. Thaw fish if frozen. Brush fish with olive or cooking oil; sprinkle with lime or lemon juice and Cajun or Jamaican jerk seasoning. Arrange fish fillets in a well-greased grill basket; grill fish directly over medium coals for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily, turning once. (Or, place fish on the unheated rack of a broiler pan. Broil 4 inches from heat for 4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily.) Break fish into bite-size pieces.
2. In a large mixing bowl combine greens, strawberries, avocado, mango, oranges, and nuts; toss gently to mix. Spoon into Tortilla Bowls; drizzle with Tarragon-Buttermilk Dressing. Garnish each serving with a lime peel curl, if desired. Makes 4 main-dish servings.
3. If not using Tortilla Bowls immediately, store them in an airtight container for up to 5 days. Prepare dressing, cover, and store in the refrigerator up to 1 week.

Tarragon-Buttermilk Dressing

Ingredients

1/3

cup buttermilk

2

tablespoons light mayonnaise or salad dressing

1

teaspoon fresh tarragon or dill or 1/4 teaspoon dried tarragon, crushed or dillweed

Directions

1. In a small bowl stir together 1/3 cup buttermilk; 2 tablespoons light mayonnaise or salad dressing; and 1 teaspoon snipped fresh tarragon or dill or 1/4 teaspoon dried tarragon, crushed, or dillweed. Use immediately or cover and store in the refrigerator. Makes about 1/2 cup.

Tortilla Bowls

Ingredients

4

9 inches flour tortillas

 

nonstick coating spray

Directions

1. Lightly brush four 9- or 10-inch flour tortillas with a small amount of cooking oil, or spray nonstick coating onto 1 side of each tortilla. Spray nonstick coating into four taco salad molds or small oven-safe bowls. Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each tortilla cup. Bake in a 350 degree F oven for 15 to 20 minutes or until light brown. Remove the foil. Cool. Remove Tortilla Bowls from the molds. Fill the bowls with Grilled Salmon Salad or other salad of your choice and serve immediately. Makes 4 bowls.