Creamy Funeral Potatoes

It's not Christmas Eve until mom busts out the ham and funeral potatoes. Since missing my family, I decided to cook a honey-glazed ham and funeral potatoes for my in-laws on Christmas Eve. This creamy funeral potatoes showed up in my Facebook news feed, and it was worth the risk of trying a new recipe. These potatoes will literally melt in your mouth.

CREAMY FUNERAL POTATOES

ORIGINAL SOURCE: DELISH.COM

SERVES: 8;   COOK-TIME: 50 minutes;   TOTAL TIME: 1 hour
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INGREDIENTS:

• 8 Tbsp. butter
• 1 medium onion, chopped
• 3 Tbsp. all-purpose flour
• 1 C. milk
• 2 C. chicken stock
• salt, to taste
• ground pepper, to taste
• 1 C. shredded cheddar, plus more for sprinkling
• 1 C. shredded monterey jack, plus more for sprinkling
• 2 lbs frozen hash browns, defrosted (or I used 2lbs grated potatoes)
• 1 C. sour cream
• 1 C. Cornflakes, crushed
• 2 Tbsp. chopped chives

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DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Melt 3 tablespoons butter in a large skillet over medium heat. Saute onion until beginning to soften.  Sprinkle with flour and cook for 1 minute.  Whisk in milk and chicken stock.  Bring mixture to boil and let simmer to thicken, about 5 minutes.  Season with salt and pepper.  Remove from heat, then stir in cheeses.

3. In a large bowl, combine cheese sauce with hash browns and sour cream.  Check for seasonings and season with salt and pepper, if necessary.  Transfer mixture to a large casserole dish.

4. Make topping. Melt remaining butter and stir it into crushed cereal.  Spread over potato mixture and sprinkle with more cheese.  Cover with foil and bake for 45 minutes, until the cheese mixture is bubbly.

5. Garnish baked casserole with chives. 

6. Serve warm and enjoy!

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Tomatillo Avocado Ranch Dressing

This Tomatillo Avocado Ranch Dressing is the perfect companion to the Chipotle Sweet Pork recipe I posted earlier. The two flavors combined will have your pallet singing - you'd probably even think your taste buds were having a party or something after your first bite.

PHOTO CREDIT: CARLSBAD CRAVINGS

TOMATILLO AVOCADO RANCH DRESSING

ADAPTED FROM: CARLSBAD CRAVINGS

SERVES: 1 1/2 cups;   PREP-TIME: 5 minutes;   TOTAL TIME: 5 minutes
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INGREDIENTS:

• 1 tomatillo, husk remover and roughly chopped
• 1 avocado, peeled and pitted
• 1/3 cup cilantro, packed
• 2 garlic cloves, peeled
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon white vinegar
• 1/2 cup real mayonnaise
• 1/2 cup sour cream

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DIRECTIONS:

1. Add all of the ingredients to a blender or food processor and "chop" then puree until smooth, scraping sides down as needed. Taste and add additional salt, pepper to taste.

2. Chill before serving. Enjoy!

Chipotle Sweet Pulled Pork

Hey y'all! I've tried sooo many sweet pulled pork recipes and haven't found one that I've absolutely LOVED until now. Trust me, this one is a keeper. My husband even told me to share it with my mother-in-law ;) it was THAT good.

PHOTO CREDIT: CARLSBAD CRAVINGS

CHIPOTLE SWEET PULLED PORK

ORIGINAL SOURCE: CARLSBAD CRAVINGS

SERVES: 6;   COOK-TIME: 8 hours;   TOTAL TIME: 8 hours
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INGREDIENTS:

MIXED SPICES

• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 2 teaspoons chipotle chili powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon pepper

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MARINADE 

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• 2.5 lbs pork butt or shoulder, trimmed of all fat
• 1/4 cup soy sauce
• 3/4 cup coke (I used Diet Coke) from 12oz. Coke Can
• 1 tablespoon of above mixed spices

SLOW COOKER PHASE 1 

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• Left Over Marinade
• 1/2 cup salsa
• 1/2 cup packed brown sugar
• 1 (4oz.) can green chiles
• 2 tablespoons of above mixed spices

SLOW COOKER PHASE 2 

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• 1/2 cup mild red enchilada sauce
• 1/2 cup packed brown sugar
• 1 (4oz) can green chies
• All remaining mixed spices
• salt to taste
• Hot Sauce to taste

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DIRECTIONS:

1. Mix all of the mixed spices together in a resealable container. Set aside.

2. Add pork to large freezer bag along with marinade ingredients. Marinate 12-24 hours.

3. Add pork and marinade to slow cooker along with Phase 1 Slow Cooker Ingredients:  Cook on low for 6-8 hours or until tender enough to shred.

4. Shred pork in slow cooker with 2 forks (it should just fall apart at this point) and then transfer all of the slow cooker contents to a strainer to drain of excess liquid.

5. Return Pork to slow cooker and add Phase 2 ingredients. (You can add more enchilada sauce if you want the pork "saucier"). Stir in ingredients and cook for another 15-30 minutes or until heater through. Taste and add additional salt (I usually add about 1/2 teaspoon) and add hot sauce to taste.

6. Serve in tacos, enchiladas, burrito bowls, etc. 

Skillet Fried Rice

Hey everyone! I know it's been forever since I've had a recipe worth sharing. I've had a few people request this recipe from me and I'm here to tell you that it won't disappoint!

SKILLET FRIED RICE

ADAPTED FROM: THE RECIPE CRITIC

SERVES: 6;   PREP-TIME: 20 minutes;   TOTAL TIME: about 30-35 minutes
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INGREDIENTS:

• 3 cups of white rice, cooked in chicken broth
• 1 Tbsp of Sesame Oil
• 5 Strips of Bacon, chopped
• 1 Medium White Onion, chopped
• 4 Green Onions, chopped
• 1 Bag of frozen mixed vegetables (carrots, corn, peas, and green beans)
• 2 eggs, lightly beaten
• 1 tsp rice wine vinegar
• 1/2 tsp ground ginger
• 1 tsp sesame seeds
• 1 tsp garlic powder (or to taste)
• Salt and Pepper to taste
• 3 Tbsp of Butter
• 1/3 cup soy sauce
• 1-1 1/2 tsp of spicy szechuan sauce, or more if desired (optional)

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DIRECTIONS:

1. In a large skillet, heat up sesame oil on medium heat and add bacon. Fry until desired cook on the bacon, and add white onion and green onions. Stir for 2 minutes, then add mixed vegetables. Cook until vegetables are tender.

2. Move vegetable/bacon mixture to one side of your skillet. On the other, pour in the lightly beaten eggs and scramble. Once eggs are cooked, mix in with the veggies. 

3. Add rice wine vinegar, ginger, sesame seeds, and salt & pepper to taste. Stir on medium low for about 2-3 minutes

4. Move the heat back up to medium-medium high, add cooked white rice, butter, soy sauce, and spicy szechuan sauce. Continue to stir until heated through for about 2 minutes. 

5. Serve & Enjoy!

The BEST Loaded Baked Potato Soup

I love, love, love potato soup, and this is one of my favorite recipes to make. (We're making it tonight!) My mom's is pretty good, but I know she doesn't like to cook with as much fatty goodness as I do. I'm the cook, not the cardiologist. I'm not sure if this is the "BEST Loaded Baked Potato Soup" as the title puts it... but it's pretty high up there on my favorite recipe lists.

THE BEST LOADED BAKED POTATO SOUP

SOURCE: DESSERT NOW, DINNER LATER!

SERVES: 6;   PREP-TIME: 15 minutes;   TOTAL TIME: About 1 hour
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INGREDIENTS:

• 1 (12oz) Package of bacon (about 10 strips)
• 1 small onion, diced
• 1 tsp garlic, minced
• 1/4 cup flour
• 4 cups chicken broth
• 6 Small russet potatoes, peeled & cut into half-inch cubes
• 1 cup of half & half
• 1 cup of medium cheddar cheese
• 4 green onions, chopped
• Salt & Pepper to taste

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DIRECTIONS:

1. In a large stock pot, either dice the bacon and cook it, or cook it in the strips and dice it; drain off the fat and SAVE IT. Let the bacon rest on a paper towel.

2. Using 4 Tablespoons of the bacon fat, saute the onion and garlic for 5-10 minutes or until translucent.  Add the flour to form a roux. Let it cook for 1-2 minutes.

3. Add chicken broth and russet potatoes. Allow to simmer for 25-30 minutes until the potatoes are tender..

4. Add half and half, cheddar cheese, green onions, and half of the bacon bits. Season with salt and pepper to taste.  Allow to simmer an additional 5 minutes to heat through.

5. Serve soup topped with extra bacon, cheese, and green onions. Savor every bite :)

Enjoy!

Olive Garden Zuppa Toscana Copy Cat Recipe

Okay ladies and gentlemen, if you have not had this soup yet, then you'll want to put it on your meal plan for the upcoming week! This is a hit with my family, and even with my super picky 2 year-old.

And if I may say so myself, this recipe tastes even better than what the restaurant itself can conjure up. It's an A+ recipe!

OLIVE GARDEN ZUPPA TOSCANA COPY CAT RECIPE

SOURCE: DAMN DELICIOUS

SERVES: 6;   PREP-TIME: 15 minutes;   TOTAL TIME: About 45 minutes
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INGREDIENTS:

• 4 Slices of bacon, diced
• 1lb Regular Sausage, casing removed
• 2 Tablespoons of Italian Seasoning
• 2 Cloves of Garlic, minced
• 1 Onion, diced
• 4 cups Chicken broth
• 3 Russet potatoes, thinly sliced
• 3 cups of Baby spinach
• 1 1/2 cups of heavy cream
• Salt & Pepper to taste

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DIRECTIONS:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel-lined plate; set aside.

2. Add sausage and italian seasoning to the skillet, season with salt and pepper to taste, and cook until browned - about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, and set aside.

3. Heat olive oil in a large stockpot or Dutch oven over medium heart.  Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.  Stir in chicken broth and bring to a boil.  Add potatoes and cook until tender, about 10 minutes.

4. Stir in the sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute.  Season with salt and pepper to taste.

5. Serve immediately and garnished with bacon.

Enjoy!

Cheesy Vegetable Chowder

This is the recipe that my very picky two year-old actually ate tonight! It's also one of my favorites. I love my broccoli cheddar soup, but now that I've tasted this, I'm never going back!

CHEESY VEGETABLE CHOWDER

SERVES: 6;   PREP-TIME: 10 minutes;   TOTAL TIME: About 40 minutes
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INGREDIENTS:

• 2 Tablespoons of Butter
• 1 chopped onion
• 1 cup finely chopped carrots
• 1 stalk of celery, finely chopped (I add a little bit more)
• 1 Tablespoon minced garlic
• 4 cups chicken broth
• 2 large baking potatoes, peeled and cubed
• 1 Tablespoon flour
• 1/2 cup water
• 2 small/medium heads of broccoli, chopped
• 1 small head of cauliflower, chopped
• 2/3 cup milk
• 2 heaping cups of shredded cheddar cheese

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DIRECTIONS:

1. Melt the butter in a large soup pot.

2. Add onions, carrots, and celery, and saute over medium heat until tender.  Add garlic and cook for 1-2 additional minutes.

3. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. (5-10 minutes)

4. Mix flour with water, add to the pot, and simmer until soup is slightly thickened (2-3 minutes).

5. Add milk, broccoli, and cauliflower and cook until broccoli and cauliflower are tender and soup is heated through.

6. Stir in cheese, allow to melt, and serve.

Enjoy!