If you read my post from a few days ago, you have caught on that I am currently obsessed with things that can be eaten out of bowls, including this scrumptious, warm and wonderful ham and swiss pot pie. Chunks of ham, thinly sliced potatoes and shredded Swiss cheese bake up in a bath of cream and eggs and mustard, and the pot pie crust is not pastry but rather a crispy, cheesy topping of tender potatoes and golden melty cheese. It’s a pot pie version of your favorite ham and cheese sandwich. It’s comfort food extraordinaire. Let’s make it!
There’s just something about soup that makes winter Not So Bad. Especially when it is an easy peasy potato blue cheese soup that blends together into a creamy, hearty, cheese bowl of warm delicousness. Such is the case with this recipe, which cooks up all in one pot, and then gets whirled in the blender until it is smooth and thick and dreamy, and is just perfect for a cold winter’s night. Or afternoon. I do love a good substantial soup for lunch…it gives me lots of energy to tackle the rest of the day. This one has three of my favorites in it: potatoes, leeks and a snappy blue cheese, and I always purposely make extra so that I can have it lunch after lunch. Let’s make some!
When I think about this recipe for potato peel chips, I have to close my eyes and NOT think about the giant towering mountain of potato peelings in my life that went into the garbage, the compost pile and other places other than into this utterly simple, totally addictive nibble. Because yes, this involves taking the peelings from whatever delectable mashed potato recipe you are making, tossing them with a little olive oil and salt, and baking them until they are delicate, crispy little potato chips. And in this case, chips made out of the peelings, where lots of the fiber and nutrients live. Could this be any better? Am I the last person on the planet to figure this out? I have SO much catching up to do!
As much as I love summer – and I absolutely DO love summer, and am already weepy at the disappearance of the heirloom tomatoes and local peaches…I am always cheered by the onset of Soup Season. This easy recipe for hearty chicken cauliflower soup is one of 74 soup recipes on this here site – I just counted. Which means I could make soup for dinner for more than two months straight if I wanted to, and now that there is a snap in the air, I just might want to. (Southern husband: You Have Been Warned.) Because soups are comfortingly cozy, and one of the easiest things I know to whip up. And this creamy (with no cream involved), thick, scrumptious soup is no exception. Let’s make it!
We are smack in the middle of fresh vegetable season…they have us surrounded, and I love it. I’m looking for any and all ways to fresh-vegetable-up every meal we have, and this is one of my new favorite ways of dealing with the piles and piles of fresh green beans. I buy them by the boatload at our local farm market, and while I am perfectly content to crunch on them just as they are, they are also the perfect mix-in with ham, baby potatoes and a light mustard dressing. Quick and easy and summertime delicious!
Hello, lobster potato salad season! We’ve flipped the thermostat over from Heat to Cool, and there have officially been several days that have warmed their way into the 80’s, and in our house that means dinner salads are going to show up regularly on the menu. And since potato salad and lobster in absolutely any form are two of my favorite things, I am officially declaring dinner salad season open with a combo of the two. This version of lobster potato salad also features cheery crunchy celery, a handful of chives and a super easy sour cream mustard white wine dressing. Because when you declare dinner salad season open, you want to do it in STYLE.