Had some left over mashed potatoes and was wondering what I could do with them. Came up with this recipe that’s quick, hearty and easy. You can even add mushrooms, celery or even cheese to it… especially as a garnish.
1 Large Onion (sweet or white) 1 Chicken Bouillon Cube or 2 Cups Free Range Chicken Broth 2 Cups Left Over Mashed Potatoes 2 Cups Water (omit if using broth) 2 Tablespoons Olive Oil 4 Slices of Humanely Raised Bacon Salt and Pepper to Taste
Saute the onions in the olive oil until translucent, add salt and pepper. If using bouillon cube, add two cups water, bring to a simmer and then add cube. Cook five to ten minutes to allow the onion to soften further.
While mixture is simmering, cook four pieces of bacon in the microwave. Drain grease and chop into pieces, add to mixture.
Add the left over mashed potatoes, stirring often until thick, soup like consistency is reached. Use immersion blender to combine all ingredients.
Serve garnished with chives, shredded cheddar cheese, sour creme or all three!!!
When I make this again I will take a nicer picture. OMG this was soooooooo delicious!
Hurricane season is just about to end, and that means plenty of people like me living in South Florida, have lots of canned goods left over. This year we had a close call with Hurricane Dorian that left supermarket shelves empty and our pantries busting out at the seams. Consequently, I came up with this surprisingly easy and yummy recipe, completely by accident, while looking for new ways to enjoy an old favorite…Campbell’s Chicken Noodle Soup. It’s super rich, hearty, and leaves you craving for more just days later.
1 10.5 oz Can Campell’s Chicken Noodle Soup (Home-style Preferred) 1 Teaspoon Sesame Oil 1 Egg (Free Range Organic: Happy Chicken = Happy Soup) 1/2 Package Uncle Ben’s Long Grain and Wild Ready Rice (Optional) Salt and Pepper to taste
Add a can of water to the soup as directed in instructions (if condensed) and bring to a simmer. Add sesame oil, Ready Rice (cooked according to directions), salt and pepper and stir well. Remove from heat. Crack the egg into a small bowl to make sure it’s not spoiled, then gently pour (the drop in egg drop) into soup. Allow the soup to sit and cook the egg until the whites have become opaque.
The first time I made this delicious and hardy beef stew recipe, I barely had any vegetables on hand. I decided to go for it anyways, inspired by one of my favorite childhood stories Nail Broth. So this recipe will vary slightly depending on what you have. The basics are the same though… kind of like making vanilla ice cream. Using organic veggies increasing the flavor exponentially.
Thanking the cow for its service to you is also and awesome thing to do. 🙂
I’m a huge lover of Italian Food and the man in my life recently gave me an Instant Pot pressure cooker for my birthday. So I figured what could taste better than spaghetti infused with its own sauce? Turns out nothing much, it’s freaking delicious. I searched online for some recipes, and found one, but I tweaked it so much I decided to create my own version and publish it on my blog. So here it is, the most delicious and fast Instant Pot Spaghetti recipe in the world. It feeds four easily (even more if you portion like a human) and will run you about $50 if you follow recipe exactly.
Living in a condominium has its perks… being able to grill your favorite steak on a barbecue isn’t one of them. Sure, your neighbors might not have a problem with open flame, tanks of fuel, and smoke flooding into yourliving room through open windows (as nature finds a breeze way,) but the local fire department does. Chances are your association rules also prohibit this prehistoric method of preparing a meal, one that seems to give everyone the warm and fuzzies. If you’re like me, you also have only electric appliances as natural gas in the attention deficit age of Instagram and Facebook doesn’t mix well with high population density.
For those of you that have never heard of chimmichurri, it’s a topping traditionally used for meats in Latin American cuisine. I’m addicted to the stuff. In the past I had tried so many chimmichurri recipes, and none of them gave me the flavor I’ve experienced in really great Churrascarias (all you can eat steak houses) . They all tasted like they were missing something, so I decided to just experiment until I found the right combination that was simple to make, but hit a home run for my taste buds. I made this for a work event once, and my co-workers divided it amongst themselves to take home afterwards. I use it on steak, chicken, mix it in rice and even scrambled eggs. It also makes a great topping for sliced french bread. Yum!! The best part is, you can add additional ingredients like red pepper flakes if you like a kick, but I find the garlic already does that.