Thursday, January 6, 2011

Happy New Year! & Recipes

Happy New Year! I thought I would share a snapshot of our holidays. Baking cupcakes, wrapping packages, Christmas with the newlyweds, visiting family, good food, window shopping, browsing the bookstore & finding new books to read, playing lots of monopoly, bundling up and blowing bubbles and dreaming in the New Year with Big Dreams!! As soon as I am unpacked, clothes washed I promise to have some crafty goodness,  more recipes and such to dish out to you! Wishing you all a wonderful, healthy, happy and prosperous New Year! (hugs)  Theresa 

While you are warming up to the new year you might like to try this potato soup recipe and a salad~
Honestly the easiest and best tasting recipes. Yum!

 Image via For The Love Of Cooking *she has another recipe but takes longer

Baked Potato Soup
Four Servings, prep time 10min, cook time 20min  (*you can modify as you like, last 3 ingredients I leave out)

Ingredients

  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large baked potatoes, peeled and cubed
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce
  • Shredded Cheddar cheese
  • Minced fresh parsley

Directions

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.  All Recipes.com 
Cafe Green Salad
Prep time 10min. Serves 4

Ingredients
Mustard Vinaigrette:

* 1 garlic clove, sliced in 1/2
* 1 teaspoon Dijon mustard
* 1 tablespoon balsamic vinegar
* Small splash soy sauce
* Salt and freshly ground black pepper
* 3 tablespoons olive oil

Directions

3 cups mixed greens, the darker the better (not iceberg)

Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving. Food Network

2 comments:

  1. ohhh...that soup looks super yummy! i'm going to make it this weekend...vegetarian style tho!!

    ReplyDelete
  2. Hi Kathryn, Hope you enjoyed the soup veggie style!~Theresa

    ReplyDelete

Thank you for taking the time to visit and comment~
Have a creative day, Theresa