Ah, this chicken soup! It has so many things going for it, not the least of which is that it cooks up low and slow all day long in your slow cooker, which means that you will walk in to your kitchen at the end of the day and it will dawn on you that yes, dinner is pretty much almost made. Along with that, it’s packed with carrots and celery and sweet onion and potatoes, so not only is it scrumptious and super easy, it’s also good and good for you. It’s the soup that keeps on giving. Let’s make it!
It’s not even Thanksgiving and I am already dreaming sweet dreams of the potential leftovers. And while I am always up for a perfect Thanksgiving leftovers sandwich, once I get that out of my system this is my next favorite way to use up any remaining turkey, veggies and gravy, along with some freshly cooked rice. Say hello to Thanksgiving fried rice, which just might be your new favorite leftovers recipe. Make sure you get your fair share of those leftovers and let’s make it!
Yes, I know this is my second soup recipe in a row, but whether you are in the mood for Italian wedding soup or this silky, hearty chicken avocado soup, soup is what’s on the menu because it is finally FALL. Fire in the fireplace, leaves crunching under foot, time to get out your favorite sweater season, and there’s no better way to welcome in the delightfully crisp fall weather than with a nice bowl of soup.
This chicken artichoke soup is one of my current faves, because it has all the creaminess of a cream bisque, but with no cream. Nope, the artichokes join forces with a few other veggies and your blender to magically transform into creamy, healthy soup deliciousness. Let’s make it!
This recipe started out as a result of an overabundance of Yukon gold potatoes in my kitchen. With just the Southern husband and me in the house, I like to buy things by twos, but at some point our local market didn’t have loose Yukons. Nope, they only had them in the 5 pound bag, and I needed my Yukons, so I went for the five pound bag.
I finished making what I was making, and then I still had pounds of Yukons left over. And since we have a strict no ingredient left behind rule around these parts, I needed to get inventive…and so I bring you cheesy hash brown nests, which used up a pound of those Yukons and led to ALL kinds of Southern husband happiness. Got a pound of potatoes and a muffin tin? Let’s make them!
I am helpless in the face of steak frites on any restaurant menu. Steak frites is exactly what the picture looks like it is…slices of steak with french fries…and when enough time goes by without me running into it while we are out to dinner, I make it myself. And when I make it myself, I get to have my ideal version of it, which is this recipe for medium rare slices of marinated hangar steak with a side of the teeniest, skinniest crispy little fries.
If you don’t count the marinating time, this is a perfect in-and-out of the kitchen in under 30 minutes supper, and it makes me SO happy that it’s in this category of Kate’s Favorites. So (say it with me)…let’s make it!
I know, my Irish mother is probably reading this post right now, the day before The Day (as we refer to St. Patrick’s Day in my house) and wondering where on earth she went wrong…but I promise that if you look around a little on this website and many others you can absolutely find recipes for Irish brown bread and scones and many other delicacies from the land of my ancestors. But I’m guessing this is the only place you are going to find the delicious travesty that is shepherd’s pie quesadillas. Crisp tortillas stuffed with a mixture of tender beef and carrots, mashed potatoes, and a little bit of cheddar cheese. Irish cheddar cheese, please…we need to be authentic. Let’s make it!