MMmm--Potatoes & Cheese!

I have to admit, I have a lot of 'favorite' foods. Chocolate, peanut butter, ice cream, cheese, sausage, shrimp, potatoes, Nutella, apples... the list could go on and on. However, the point is that when two or more of my favorite things are combined, I am a very happy lady.

See below. :)

Potato Cheese Soup

3 Medium potato, peeled & cut into 2" pieces
1 Small onion, finely chopped
1 Cup water
1 Teaspoon salt
3 Cup milk
3 Tablespoon butter, melted
2 Tablespoon all purpose flour
1 Teaspoon dried parsley flakes
1/8 Teaspoon pepper
1 Cup shredded swiss cheese

Instructions:
In a large saucepan, bring potatoes, onion, water, and salt to a boil. Reduce heat ; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk.
Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

Serves: 6
Yields: 1 1/2 quarts
Prep Time: 10 m
Cook Time: 20 m
Total Time: 30 m

So, the overall consensus: YUM! Nate & I both loved this, and definitely want to make it again! Next time, maybe a bit more parsley, but no major changes.

*Sorry, this is an older recipe, no picture!*

Comments are love!

Creamy Hash Brown Potatoes

So, funny story. I recently tried going to meal-planning/grocery buying every two weeks, instead of every week. Of course I forgot a few things and still made multiple trips to Meijer, but that's not the point here. The problem is that my stack of recipes for the week was quite a bit higher than usual. So, when I see a recipe on the floor in the kitchen, I assume it's from that stack, not the stack of all my recipes.
Silly me, I shouldn't have made that assumption. Turns out, it was a recipe I had looked at but decided against, as there was another similar recipe that looked better--which I had bought the whipping cream for. Now, to find a use for that whipping cream before it expires...
Thus (isn't that such an amazing word?), when I placed the hash brown recipe on the table for Nate to make, I didn't look too closely at it. And... this was part of our dinner!

*It tastes better than that. Promise. It just looks funny. :) *

Creamy Hash Brown Potatoes
32 Ounce frozen hashbrown potatoes
10.75 Ounce condensed cream of potato soup, undiluted
2 Cup shredded colby-jack cheese
1/4 Teaspoon pepper
dash salt
8 Ounce cream cheese

Instructions:
Place all ingredients except cream cheese in a greased 3-qt slow cooker. Cover and cook on low for 3 1/2-4 hours or until potatoes are tender. Stir in cream cheese, set on low. Heat until cream cheese is melted.

Serves: 6
Calories: 169


It's really not the taste I was going for, but it works. I would say that it needs something to make it smoother-milk, etc. It had a very strong cream-cheese flavor. Other than that, we both liked it. (Definitely went well with venison steaks!!)

The recipe was easy to cut in half.

You know the drill--comments are love.

An interesting experience

This was something we had the other day... three things I learned from this meal:
1. I don't like gorgonzola.
2. When you are making mashed potatoes, make sure they are REALLY cooked, or they are a pain to mash.
3. I really don't like gorgonzola.

Penne Gorgonzola With Chicken
(TOH)
16 oz Penne
1 Pound boneless, skinless chicken breasts, cut into 1/2" pieces
1 Tablespoon olive oil
1 Large garlic clove, minced
1/2 Cup chicken broth, divided
1 Cup heavy whipping cream
2 cup (8oz) gorgonzola cheese, crumbled
Dash Sage
Dash Pepper
Dash Salt
Parmesan
Parsley

Instructions:
Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add 1/4c chicken broth, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink.
Stir in Gorgonzola cheese, sage, salt, and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with parmesan and parsley.

Serves: 8


Mashed Potato Rolls
(TOH)
1 1/8 Teaspoon active dry yeast
1/8 Cup warm water (110-115)
3/4 Cup warm milk (110-115)
1/8 Cup butter, softened
1/8 Cup vegetable oil
3 Tablespoon Sugar
1/2 Egg
1/4 Cup warm mashed potatoes (milk and butter added)
3/4 Teaspoon Salt
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
3 Cup all-Purpose flour
melted butter

Instructions:
In a mixing bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg, and mashed potatoes; mix well.
Stir in the salt, baking powder, baking soda, and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Shape into 16 balls. Place 2" apart on greased baking sheets. Repeat with the remaining dough. Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 15-18 minutes or until golden brown.
Brush with butter if desired.

Serves: 16


The pasta was OK, but if you missed the beginning of the post, I really don't like gorgonzola cheese. I don't know what it is, but there is just something about it.

The mashed potato rolls were a little dry, but that's OK. We liked them! Next time I have leftover mashed potatoes, I will definitely make these!