Rustic Potato Soup!!

  Winter is officially upon us. There hasn't been any snow here yet but I can smell it in the air. The nights are getting colder and colder and it makes me want to cuddle up on the couch under a blanket with a big bowl of hot soup. I was sitting in my living room working on some ideas for future blog posts and realized I needed to run to the store so I could have dinner ready by the time my husband got home. It was cold and rainy outside so I knew some sort of soup was a must. I kept going back to potato soup but that just wasn't enough. I needed something new. Tonight I had to invent my very own potato soup. What I came up with literally blew our socks off. We ended up eating our leftovers the next day and were stilling craving more!! It's THAT good!!! It's one of the best soups I have ever came up with. 

So if you love potato soup or need something to take the chill away then keep-on-a-readin! 

   Here's what you'll need:

* 1 1/4 pounds spicy or sweet Italian sausage ( I used spicy of course! )

* One large carrot

* One medium yellow onion

* 6-7 medium potatoes 

* 3-4 cloves garlic

* 2 TBSP butter

* 4-5 TBSP flour

* A quart of chicken stock (about 4 cups) 

* 1 cup mozzarella/provolone mix (or just your favorite cheese) 

* 1 1/2 cups heavy cream

* tsp of ground thyme (or fresh) 

* Salt and pepper 

* Extra Virgin Olive Oil ( a couple TBSP )

   Start off by adding a couple TBSP olive oil and browning your sausage in a large stock pot. (On about medium-high) Make sure you get your sausage browned to where you cook off most of the fat/oil. There will still be some in the pan and you'll need it for the roux to thicken the soup. Add your carrot, onion and garlic and cook until softened. (You'll turn the heat down a bit so you don't burn the garlic. Medium-low should be good. Just watch your garlic.) Season with salt and pepper. Now chop your potatoes into bite sized pieces and cook an additional 3-5 minutes. Make sure you are stirring frequently. 

You can peel your potatoes if you want. I like them with the peel on. Also I think russet potatoes work the best in this soup. They keep their shape without turning to complete mush. Of course if you prefer another type of potato or if a different kind is on sale use those! 

   Now melt in your butter. Sprinkle in half your flour and mix then add the rest of your flour and mix making sure everything is coated. Stir in your chicken stock and bring to a simmer. Add your thyme. Stir until thickened. It should come out to a gravy-like consistency. 

   At this point let it simmer for 10-15 minutes to cook your potatoes through. I don't blend any of this soup together. I love that it was chunky and thickening it gives it the perfect consistency. 

   After your potatoes are cooked through you will turn your heat to low and add your heavy cream. Start with a cup and taste from there. I used the whole cup and a half. (We love it creamy) heat through on low and right before serving melt in your cheese. Now test your seasonings (salt) and add any if needed. 

 Make sure you are stirring constantly. Even though your heat should be on low you don't want to scald the cream to the bottom of your pot. Your soup will taste burnt and be ruined. Ew! 

    This soup is so amazing you won't believe how fast and easy this recipe is. 

With it getting to temperatures below freezing this week this recipe is a must. You will be putting this in your chilly night recipes forever! 

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Buffalo Meatballs!!!

   I've noticed that buffalo anything has been a huge hit! So I came up with this recipe that's super fast and easy for you guys when you have a buffalo craving. It's just a little bit of a different take on it for you guys. 

By the way I've made this twice this week trying to perfect it for you guys. My husband already wants me making it again! 

Here's what you'll need:

1 pound ground turkey

2 large cloves garlic

1/4 cup fresh grated parmasen

1 egg

1 tsp red pepper flakes

1 tsp dry mustard

1/4 grated red onion

Salt and pepper

Some sort of non stick spray (I use extra virgin olive oil) 

Your favorite buffalo sauce

Let's start out my adding everything to the meatballs! Grate in your garlic and Parmesan. Add all of the rest of your ingredients. (Except your spray and buffalo sauce) 

Side note: you don't have to use red onion. Any onion you prefer is fine. Same with your Parmesan cheese. If you don't want to grate it in you can use any type you like. Remember you can substitute or change anything to your needs or preference. I think that's what cooking is all about.

   After you add everything to your turkey mix it all up. It will be a little sticky but I found that I preferred these without breadcrumbs in them. (I love breadcrumbs in my beef meatballs.) I also found that ground chicken was WAY to sticky for me. 

Now roll them into walnut sized balls and put on a baking sheet that is sprayed down with your non stick cooking spray. I usually spray the tops of the meatballs with the spray too. Just to help them brown up a bit. Bake at 375 degrees for about 20 minutes ( cook time depends on the size of your meatball.). Make sure you check them frequently because you don't want to overcook them. If you do they will be super dry. 

   When your meatballs are almost done heat your buffalo sauce up in a sauce pan. (or microwave) As soon as you pull your meatballs out of the oven toss them in your hot buffalo sauce. 

This is the point in the recipe that you will clear your sinuses. :) 

Toss until completely coated. 

That's it's! It's that easy. Now serve however you like. You can serve these as an appetizer with some ranch dipping sauce or you can serve them for dinner like we did. 

I served these tasty little puppies with some roasted carrots. First off this is one of the easiest side dishes ever!! 

Peel your carrots. 

Chop up to desired size.

Toss with extra virgin olive oil and salt and pepper. 

Roast at 375 degrees for 30 minutes. 

Yes they shrink. But that's ok because they are delicious!! 

How simple was all that?? 

We served our meatballs in pita pockets with some red onion and sour cream. I know sour cream sounds weird. You can use ranch or blue cheese of course! :) 

NOTE: my nana just posted something to my Facebook that I can't believe I didn't think of. She said "blue cheese would be good too". If you love blue cheese with your buffalo wings then replace the Parmesan cheese in the meatballs with blue cheese. Oh man I may have to make these again very soon to eat that deliciousness. Thanks Nana! :) 

Well I hope you guys enjoyed! Let me know what you guys think! 

Cheesy Potato Casserole!!

   I am currently working on another post for you guys but I wanted to share this with you as soon as I could. I made it tonight and if you are looking for the perfect side dish to make or bring to Christmas dinner this is it! 

Let jump right into it. 

Here's what you'll need:

- 6 tablespoons butter (divided)

- 1 medium yellow or white onion 

- 3 large cloves garlic

- 1 tablespoon dry rosemary (or fresh)

- 3 heaping tablespoons flour

- 1 1/2 cups chicken stock

- 1 cup whole milk

- 3 cups sharp or extra sharp cheddar

- 1 bag frozen country style potatoes

(Ore-lada or similar)

- 1/2 cup sour cream

- 3 cups corn flakes

- salt and pepper 

Preheat your oven to 400 degrees. 

Start out my chopping up a medium onion. Soften it in a few tablespoons of butter and a drizzle of extra virgin olive oil. Season with salt.

   Chop or grate in a few cloves of garlic. Add a tablespoon of dry rosemary. Fresh is best in my opinion but I had dry on hand. 

   Once the onions are softened add 3 heaping tablespoons of flour and stir together. Let it cook out for about a minute. 

    I eyeballed this part but after you let the roux cook out for a minute add 1 1/2 cups chicken stock while whisking. After that's all combined whisk in a cup of whole milk. Let this thicken up for about 5 minutes. Make sure you whisk it frequently. 

   After it's nice and thick turn the heat off and leave on the burner. Stir in about 3 cups of sharp cheddar until melted. Now is a good time to check your seasonings. 

   Stir in your bag of country style potatoes. Once combined add 1/2 cup of sour cream. Now just add it to your baking pan. 

   Melt a few tablespoons of butter in the microwave while you crunch up about 3 cups of corn flakes with your hands. Make sure you buy corn flakes and not frosted flakes! I have a feeling they wouldn't be as pleasent. :) 

Now pour your melted butter over them and mix together. Top your potato mixture with the corn flakes. 

   Bake for 40-45 minutes. Once you pull it out of the oven let it stand for 15 minutes so it can thicken up a bit. 

As you can see we were so ready to eat I forgot to take a picture of it when I pulled it out of the oven. Oops!!! Good thing we didn't eat it all! 

   I hope you guys try this. It was fantastic! And it's the holidays so why not splurge a bit?! 

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Buffalo Chicken Casserole!

   As you all know (since I tell you all repeatedly) we LOVE spicy food in my house. When I first made this casserole I thought my husband was going to keel over he loved it so much. I only make this every once in a great while so I better show you guys. It was definitely a great find. 

   We love spicy! If you love spicy you love buffalo spicy too. Well if you are as obsessed with buffalo hot wings like I am than you are definitely going to want to make this!! My mouth is watering again just thinking about it. (Good thing I still have leftovers.) 

   This is one of those recipes that I don't measure. I just eyeball everything. 

We are going to prep everything first. This makes it SO much easier!

Start out by slicing some red potatoes pretty thin. If you have a slicer use that for quicker more efficient work. 

I ended up having to slice some more while I was assembling the casserole. Better than wasting any I suppose. ;)

Let your potatoes sit in a bowl of water so they don't turn brown on you. 

Now shred up that rotisserie chicken. 

*Side note- I almost ate this thing in the car on the way home. Rotisserie chickens smell and taste so dang good!!! 

Discard the skin and bones or freeze them and use them in a homemade chicken stock later. Mmmmm. 

But save the drippings in the bottom of the container for a little later. 

   Now use a box grater to grate up a large (16oz) block of pepper jack cheese. This is so much easier if you stick it into the freezer for about 10 minutes. 

(I made my husband do this. He said to make sure and tell you guys he helped!)

    Now that all of your prep is done we are going to make a bechemel. 

Start out with about 3 tablespoons butter. Melt that in your pan and add about 3 tablespoons flour and whisk around. Let that cook out for about a minute. Add about 2 teaspoons dry mustard. After you combine all that start to slowly add your half and half. (Or whole milk.) About 2 1/2 cups. Whisk until it starts to bubble and thicken and season it. 

   Now here is the best part! Choose your favorite wing sauce. We absolutely love Franks. Add your desired amount of hot sauce to your bechemel. 

Let's just say I used about half of my bottle! :)

   Now add your rotisserie chicken juice to your sauce. Yum!!!

 

  

   Mix that into your sauce. Now heat your oven to 350 degrees. 

Start layering your casserole. 

Start off with a thin layer of sauce in the bottom of your 9x13 pan. 

Now a layer of potatoes.

   Now chicken.

   Now cheese.

   Now back to the beginning. Sauce, potato, chicken and cheese.

On your very top layer do sauce then cheese. You want your cheese on the very top so it can turn bubbly and brown.

   Cover with foil and bake at 350 degrees for 1 hour. Remove foil and bake another 30-45. Or until cheese starts to brown. Let it rest about 10 minutes before serving. It's so pretty when it's done!

 

   It was hard to take a good picture of it on the plate. But here you go anyway! :)

  If you love hot wing or anything spicy then this is a must try recipe! I hope you all enjoy!! 

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