Cream of Potato Soup

It's Fall which means SOUP!!! But, not just any kind of soup. All kinds of warm, thick, and hearty soups. Cream of Potato Soup will warm you to your soul and fill up your belly with delicious goodness!!!

Servings: 4

Ingredients:

• 4 Medium Sized Potatoes (diced)
• 4 Strips of Bacon
• Milk (Whole, 2%, Nonfat per your personal preference, I recommend 2%)
• 16 OZ Chicken Broth (I recommend Better Than Bouillon)
• 2 TSP Salt
• 1 TSP Pepper
• 1/2 TBS Dry or Fresh Chopped Chives
• 1TSP Basil

Directions:

Boil the potatoes in a sauce pan until tender. While the potatoes are cooking, place strips of bacon on a baking sheet (for easy clean up, cover the baking sheet with alluminum foil) and bake in the oven at 400 degrees Fahrenheit for 15 minutes or until cooked (but not too crispy). After the potatoes are cooked, strain out the water.

Add 1 cup of potatoes and 1/2 cup of milk into the blender and blend until creamy. Pour blended potatoes back into sauce pan. Do this with this ratio until all the potatoes are blended. Add 16 oz chicken broth to the sauce pan. Once bacon is cooked, cut the bacon strips into small peices and add to soup. Finally, add salt, pepper, chives, and basil and whisk together in sauce pan. Use a whisk to more thoroughly mix the seasonings into the thick soup (if you use a spoon there will be chunks of spices floating in the soup). Reheat the soup until the desired temperature is reached.

Serve in a bowl topped with shredded chedder cheese with sprinkled chives and a side of crackers.

Enjoy!!!

Garlic Bread

This Garlic Bread is the perfect companion to Provencal Chicken Alfredo. Enjoy it with Italian food or a nice large salad as a treat.

Servings: Covers one loaf of bread

Ingredients:

• 1 Cup Butter
• 4 Minced Garlic Cloves
• 1 Tsp. Salt
• 1 Tsp. Pepper
• 1/4 Tsp. Basil
• 1 Loaf of Fresh Italian Bread (You can buy this at your local King Soopers for $1.69)

Directions:

Set your oven to High Broil. Mix salt, pepper, garlic, and butter together in a bowl. Cut your loaf of bread in half. Spread the garlic and herb butter evenly over both halves of the loaf. Set the halves with their butter side up on a baking sheet and put into the oven once hot. Broil for 2 minutes. Remove from heat and slice.

Serve with your favorite dish and enjoy!!!

Image found on Google Images.

Provencal Chicken Alfredo

This chicken alfredo draws on the delicious flavors of southern France. Creamy and delicious, this pasta is sure to be a wonderful close to a long day.

Servings: 4-6

Ingredients:

• 3/4 Cup Olive Oil
• 4 Large Garlic Cloves (keep the cloves in their skin)
• 2 Tbs. Butter
• 1/3 Cup Vermouth
• 1/2 Tbs. Lemon Juice
• 3 Tbs. Flour
• 1 Tsp. Oregano
• 1 Tsp. Thyme
• 1/4 Tsp. Sage
• 2 Chicken Breats
• Salt
• Pepper
• 1/2 Package Fettuccine Noodles
• 2 Cups 2% or Whole Milk

Directions:

Poor Olive Oil into a small sauce pan and melt the butter into the pan. Put cloves into pan once the butter is melted. The cloves need to be partially submerged in the oil/butter mixture. Cook on low heat for 8 minutes. After the eight minutes, take two forks and remove the skin on the garlic. After the skin is removed, mash the garlic clove in the oil. If there are any crispy pieces of garlic, remove these.

Add the vermouth to the oil mixture and whisk. Reheat the sauce. Add lemon juice into sauce pan. Add flour, oregano, thyme, and sage into sauce and whisk until all lumps are smooth. Remove from heat.

Cube and grill the two chicken breasts in a separate skillet. Before grilling the chicken, add about 1-2 Tbs. of olive oil to help distribute the heat evenly. Salt and pepper lightly. Tip for browning: after the chicken is cooked, take a paper towel and soak up the excess moisture in the bottom of a pan by rubbing it around with a fork or spoon. Allow the chicken then to cook on the dry skillet until golden.

After the chicken is grilled, return focus back to sauce. Put sauce pan back on low heat and cook for about 2 minutes. Whisking instead of stirring. Slowly add the milk while whisking. Increase heat to medium temperature, whisking constantly to ensure it is completely mixed. Heat util the sauce is thick (approximately ten minutes). Once the sauce is thick and hot, salt and pepper to taste. Then, add the grilled chicken pieces and mix with a spoon.

Bring water to a boil in a large stew pot. Once the water is boiling, add Fettuccine noodles and reduce heat to a simmer. Fettuccine noodles take about 10-15 minutes to cook because they are thicker. After this time, test a noodle, if it is not soft and limp continue cooking. Once cooked, turn off burner, strain noodles, and rinse the noodles with hot water while in strainer then poor the noodles back into pot to keep warm.

Poor sauce over the noodles and serve with green beans (I just warm up frozen green beans) and garlic bread (my recipe will be posted shortly). My wine suggestion would be a nice red wine mix, the wine we had was Fluer De Lyeth Proprietary 2009 blend and it was delicious!

Enjoy!!!

Caution: Please, note that the Vermouth still has some alcohol content in the sauce. If you would prefer to not use alcohol, add another tablespoon of lemon juice and a quarter cup more of milk.

Fresh Taco Salad

My husband and I love Tacos and Nachos, they are the BEST! Although, these things are not necessarily the best for you- health-wise. To get the delicious flavor of tacos while also making them more healthy, fix this delicious taco salad!

Ingredients:

• 1/2 Lb. Ground Beef
• 1 Large Onion (Diced)
• 2 Large Chipotle Chiles (Diced) - You can find these canned in adobo sauce (DELICIOUS)
• 1 1/2 Tsp. Ground Cumin
• 2 Tsp. Garlic Powder
• 1 Tsp. Paprika
• Salt
• Pepper
• 1 Head Romaine Lettuce
• 1 Bell Pepper (one half sliced and the other half diced)
• Tortilla Chips
• Chedder and/or Pepper Jack Cheese (Grated)
• Sliced Olives (either black or green)
• Ranch or Caesar Dressing (I recommend Caesar)

Directions:

Rinse and chop the head of romaine lettuce and then refridgerate. Saute and brown the ground beef and onion. Once the meet is cooked, reduce heat to low and add the chipotle chiles, cumin, garlic powder, and paprika. Salt and pepper to taste.

Cover your plate with a layer of tortilla chips (15-20 strips). Sprinkle your cheese over the chips. Next add a layer of lettuce (a good amount, this is the main part of the dish afterall). Then drizzle either caesar or ranch dressing over the lettuce (as much or as little as you want). Then, add the diced bell pepper and the sliced olives. Follow up with the ground beef and onion mix (this can either be served at room temperature or hot depending on you preference. I prefer hot and right off the stove). Finally, garnish with the sliced bell pepper. If you would like to add a touch of spice, add some hot sauce for extra kick.

Serve with a Margarita and enjoy!

Garlic Basil Vinaigrette

This dressing is a healthy alternative to store bought dressings. The garlic and basil blend deliciously with a sweet beginning and a spicy garlic finish.

Servings: Covers one large head of chopped lettuce. Makes 3 servings if used as the main course or 6 servings as a side salad.

Ingredients:

• 1/2 Cup Extra Virgin Olive Oil
• 1/4 Cup Balsamic Vinegar
• 1 Tbs. Lemon Juice
• 3-4 Large Garlic Cloves (minced)
• 1 Tbs. Basil (either fresh or dried, I used dried)
• 1 Tsp. Freshly Ground Pepper (grind pepper in a pepper mill into a napkin and pour into teaspoon)
• 1 Tsp. Sea salt (grind salt in a salt mill into a napkin and pour into teaspoon)

Directions:

Combine the olive oil, balsamic vinegar, and lemon juice into a bowl and whisk until well mixed. Mince 3-4 large garlic cloves (the more garlic used, the spicier the dressing, I recommend using 3 cloves) into the bowl and whisk. Add basil, freshly ground pepper, and freshly ground sea salt into the bowl and whisk. Pour the dressing over one head of chopped lettuce and toss. Refridgerate until ready to serve.

Serve with grilled chicken, strips of carrot (use potatoe peeler to make large, thin slices of carrot), and chopped walnuts and make the salad into a meal.

Enjoy!!!

Rocky Mountain Chili

Rocky Mountain Chili is a smoky, slightly spicy chili that provides a warm conclusion to a cool fall day.

Servings: 10-12

Ingredients:

• 1 large onion
• 3 cloves of garlic
• 2 small chicken breasts
• 3 Chipotle chiles from a can (diced) - these are found at your local grocery store canned in adobo sauce (don't wipe off the sauce it adds a wonderful touch of flavor!)
• 1 4 OZ can diced green chiles
• 1 14.5 OZ can diced tomatoes
• 1 16 OZ can pinto beans
• 1 16 OZ can dark red kidney beans
• 1 15 OZ can black beans
• 32 OZ chicken broth (I prefer to use "Better Than Bullion")
• White Pepper
• Cumin
• Black Pepper
• Salt

Directions:

Dice onion and mince garlic. Put in a large stew pot and saute over medium heat with olive oil until golden yellow. Stir frequently to keep from burning. Cut into small cubes the chicken breasts and add to onion and garlic. You can either saute the chicken until golden (in which case additional olive oil will be needed to keep from sticking to pot) or add the other ingredients and boil the chicken until cooked. I prefer to saute the chicken for additional flavor.

Add the chipotle chiles, green chiles, tomatoes, pinto beans, kidney beans, black beans, and chicken broth. Allow the soup to come to a boil and reduce to a simmer. If you use Better Than Bullion to make your broth, use 1 tsp mix to 8 oz water. Add 1/2 tsp white pepper, 2 tsp ground cumin, and 1/2 tsp black pepper. If you used "Better Than Bullion" salt is not needed. If you used standard chicken broth, salt to taste. Cooked covered for 30 minutes. Remove lid and reduce for 30 minutes or until desirable thickness is reached. Cover and simmer until ready to serve.

Serve with sprinkled cheese on top and corn bread on the side. For a quick and easy extra touch, mix honey into butter for delicious "whipped honey butter" spread for the corn bread. Combine 2 tbs of honey to one half cup salted butter and whisk until mixed.

Enjoy!!!

Photo found on Google Images.

UK Chicken Wraps

The Brits are famous for their deep fried and breaded tasty meals. While delicious, eating too many of these will add to your waistline. Try this fresh and tasty baked dinner pastry and enjoy the flavors of England with a few less calories!

Ingredients:

• 2 chicken breasts
• 1 Onion
• 1 Red Bell Pepper
• Flour
• Butter
• Salt
• Pepper
• 1 Tbs. Green Curry Powder (visit Savory Spice Shop in Denver or savoryspiceshop.com)
• 2 Tbs. Garlic Powder
• 1 Tbs. Basil
• Olive Oil
• 1 cup graded cheddar cheese
• Sea Salt

Directions:

Preheat oven to 400 degrees Fahrenheit

Pastry Dough:
Combine
1 1/2 Cup Flour
3/4 Cup Butter
1/3 Cup Cold Water

Mix well. If the dough is too dry (it will need to be wet enough to kneed with your hands and wrap around chicken) add a little water (1 tbs. at a time) until you reach the desired consistency.

Refridgerate until ready to use.

Chicken, Onion, and Bell Pepper Filling:
1. Cut the two raw chicken breasts into long strips (desired length is 3-4 inches and 1/2-1 inch thick).
Smother the chicken in olive oil and rub in the garlic powder, basil, and green curry powder. Salt and pepper as desired.

2. Cut the Bell Pepper and Onion in half (for the bell pepper start the cut at the stem and continue all around until you have cut the bell pepper in half to the other side of the stem). Remove all seeds and stem from the Bell Pepper. Lay the halves flat face down and cut vertical strips 1/2 inch in width.

Assembling the Wraps:
1. Take out chunks of the dough and make balls (2 in. in diameter approximately). Roll the dough it long ovals about 1/8th of an inch thick, five inches long, and three inches wide.

2. Lay 1-3 strips of raw chicken length wise on the dough so that the dough and chicken make a "+"

3. Lay 1-3 strips of bell pepper length wise on the dough

4. Lay 1-3 strips of onion length wise on the dough

5. Carefully wrap the chicken, bell pepper, and oinion with the long sides of the dough like a blank it and pinch the two sides that you draw together to keep the items wrapped.

6. Place the wraps on an oiled baking sheet.

7. Sprinkle graed cheddar cheese on top and add sprinkle sea salt on top.

Bake for 30 minutes or until golden.

Serve with a fresh garden salad and enjoy!!!

My husband and I in England about to board the Underground, thank you London for giving me the inspiration for these wraps!

Andrew and Esther Wagner's Amazing Travels in Europe

Europe was AMAZING!!!! We had so much fun!!!!!! We will be posting pictures as soon as we have enough time. We went to London and saw Trafalgar Square, Big Ben, Parliament. We marched with the royal guard and explored Westminster Abbey. But, we didn't really care for London, the city was dirty and cold and imposing and so were the people. Andrew enjoyed the food but I didn't really care for it (it was all deep fried and oily). :P

We then took the chunnel to Paris and Paris was even better than I expected!!!! :D Everything was so quaint and lovely. There was a lot more color than London and the buildings were not as highly built (five or six stories maximum but mostly four). We went to Notre Dame, had paninis and beer along the Seine river, explored the Louvre, saw the Arch de Triomphe, and went to the very top of the Eiffel Tower.

We then went to the beaches of Normandy and fell in love with the French country side and southern french people. After that we were off to Nice and swam in the Cote d'Azure. Next we took a night train to Munich (which was no fun at all because it was cramped and kind of dirty :s). We arrived in Munich at 7am and quickly changed from shorts to long sleeves and jackets. :D We had no idea we were only an hour away from the Bavarian/Swiss Alps. We explored the city which was the third largest in Germany but still had the feel of an alpine village. We saw the Glochenschpiel (I have no idea if I spelled that right), went to the Deustche Museum (the history of science/modern technology museum), and strolled through an open air market.

The next day we took a train into the alps and visited two castles called Schweinstein and Neuschweinstein. We had so much fun in the Bavarian part of Germany. Everyone was so nice and boisterously in love with life, our kind of people. ;) The food was so good. The basics to every meal were the following: meat, potatoes, cabbage (usually in the form of sour kraut), bread, and beer. German food was by far the best I have ever had (even better than in France).

We were so sad to leave Munich, which was our favorite stop during the entire trip. But, we hopped on another train to Berlin and rode first class through beautiful forests. Berlin was my least favorite stop. The city was cold and dreary. This effect was partially due to the gray cloudy weather and rain, partially due to the big and cold/imposing buildings, but mostly due to the sad/depressing history that haunted this city. The city had very little to celebrate other than the tearing down of the Berlin Wall within recent history. First there were the Kaisers, than Nazi Germany, than the division of Berlin and the occupation of East Germany by Soviet Russia.

We visited Brandenburg Gate, the Reichstag, the Holocaust Memorial, the remnants of the Berlin Wall, and Check Point Charlie. But, everything was just so sad that by the end of the day, Andrew and I only wanted to go back to the hostel and watch a movie on his iphone (yes, it was that bad :P). But, we picked up our spirits enough to go to this little Greek tavern nearby which we were so glad we did. It was delicious food served by the sweetest little German lady.

Overall, the trip was amazing with plenty of excitement along the way. This is only a short narration but I don't want to bore you. :D


Next stop...Washington D.C. and the East coast.