“Baked” Potato Soup

“Baked” Potato Soup

Ingredients:

  • 5 medium baking potatoes, peeled and cut into 1/2 inch cubes
  • 5 medium Yukon gold potatoes, peeled and cut into 1/2 inch cubes
  • 1 large onion, peeled and chopped (approx. 1 1/2 cups)
  • 3 cans (14 1/2 oz ea) chicken broth seasoned with vegetables and herbs (College Inn); slightly rinsed
  • 2 tablespoons minced garlic
  • 2 1/2 teaspoons salt
  • 1 teaspoon ground pepper
  • 1/4 cup butter
  • 1 cup half-n-half (heavy cream can be used)
  • 2 cups (8oz) shredded sharp cheddar cheese
  • 3 tablespoons snipped fresh chives

Directions:

  1. Combine first 7 ingredients (potatoes thru pepper) in a 5 quart crockpot; slice butter into several pats and place on top.
  2. Cover crockpot and cook soup on low for 8 hours until potatoes are tender (4 hours on high can also be done).
  3. When finished cooking mash potatoes until coarsely chopped and soup is thickened; stir in half-n-half, cheese, and chives.
  4. Serve with desired toppings.

Serving Ideas:
Cooked & crumbled bacon, sour cream, shredded cheddar cheese, chives, sliced jalapenos

Fettuccine Alfredo

Ingredients:

  • 1/2 cup butter
  • 1 tablespoon flour
  • 2 garlic cloves, crushed sautéed
  • 2-1/2 cups light cream (can substitute milk)
  • 1-1/2 cup grated parmesan cheese
  • Salt and pepper to taste
  • 1 lb. fettuccine

Directions:

  1. Melt butter in a large skillet.
  2. Add flour, salt & pepper and mix to make a roux.
  3. Add light cream to roux slowly and stir until thick and creamy. (if not thick enough add more flour)
  4. Add garlic and cheese and stir until cheese is melted.
  5. Serve over fettuccine

Options:  Add grilled chicken and/or fresh vegetables.  For a spicy version add some chopped jalapeno peppers.

Baked Mac-N-Cheese

Ingredients:

  • 1 tablespoon ground salt, plus some for pasta water
  • 1 pound elbow macaroni
  • 6 tablespoons butter, plus some for cracker crumbs or Pam spray
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tablespoon ground black pepper
  • 1 pound (16 ozs) white sharp cheddar cheese, shredded
  • 1/2 pound (8 ozs) colby-jack cheese, shredded
  • 2 cups crushed Ritz crackers

Directions:

  1. Preheat oven to 325 degrees.
  2. Cook pasta in salted water to al dente per package directions; drain and set aside.
  3. In a large saucepan, melt butter.  Sprinkle flour over butter and cook 2-3 minutes on medium heat, whisking until a roux forms.
  4. Add cold milk and whisk vigorously until dissolved.  Cook sauce on medium-low heat until thick and bubbly.
  5. Add heavy cream, all cheeses, salt and pepper.  Cook until cheeses are fully melted, stirring occasionally.
  6. Add cooked macaroni to cheese mixture and mix thoroughly.  Place macaroni mixture in a 13″ x 9″ baking dish and top with bread crumbs spritzed with Pam/drizzled with butter.
  7. Bake in oven for 15-20 minutes or until golden brown (you can broil slightly if you prefer).

Pulled Pork Sandwiches

Ingredients:

  • 6-10 lb Boston pork butt (bone-in but no skin; not over 10lbs)
  • 1 cup water
  • 1/3 cup apple cider vinegar
  • 1/4 – 1/2 cup Lawry’s Perfect Blend Seasoning and Rub – Chicken & Poultry (orange)
  • 1-2 tablespoons minced garlic

Directions:

  1. Cut off large portions of visible fat from outer pork butt; place pork butt in 5 quart crockpot; if necessary cut to fit.
  2. Mix water and vinegar; pour over pork butt; rub Lawry’s seasoning and minced garlic all over pork butt to cover.
  3. Cover crockpot and cook pork butt on high for 8 hours.
  4. When finished cooking cool slightly; reserving liquid remove pork butt from crockpot; shred pork with forks removing excess fat and bones; return good meat to liquid.
  5. Serve soaked meat on rolls.

NOTE:  This is Chris’ recipe

Molasses Coffee Marinated Pork Chops

Ingredients:

  • 1 cup cool strong coffee
  • 6 ounces molasses, by weight (I used Honey and Agave Nector instead)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground thyme
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops

Directions:

  1. Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
  2. Preheat grill to medium-high.
  3. Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes.
  4. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

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