Creamy Country Potato and Ham Soup

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1 Tbsp olive oil

1 yellow onion, chopped

1 cup matchstick carrots

4 potatoes, chopped in to 1/2 inch pieces

32 ounces chicken broth

2 cups ham, chopped

6 Tbsp butter

2 cloves of garlic, chopped

1/4 cup flour

1 cup half and half

1 cup milk

1 cup frozen peas

1/8 tsp cayenne pepper

1/4 tsp black pepper

shredded cheddar cheese for topping

In a stock pot……

Heat olive oil, add onion and carrots and saute for 2-3 minutes. Add potatoes and chicken broth, turn heat to high and bring to a boil, let boil until potatoes are tender but not mushy. Stir in the ham.

In a Medium sauce pot……

Melt butter, stir in the garlic and saute for a minute or 2. Whisk in your flour and cook until thick. Slowly add half and half and milk, whisking constantly, until your mixture becomes thick. Stir your milk mixture into your stock pot potato mixture.

Stir your peas into your stock pot. Add cayenne pepper and black pepper. Heat until your peas are cooked through. Serve, sprinkle some cheddar cheese on top and ENJOY!! 🙂

Easy Banana Bread

Preheat oven to 350 degrees. Lightly spray one loaf pan with nonstick spray and set aside.

3 ripe bananas

1/3 cup melted butter

1 tsp baking soda

1/8 tsp salt

1 cup sugar

1 lrg. Egg, beaten

1 tsp vanilla

1-1/2 cup flour

In a medium bowl…..

Place bananas in your bowl and mash with a fork until smooth. Add melted butter and stir until combined. 

Add baking soda and salt, stir until combined.

Add sugar, egg and vanilla, stir until combined.

Finally, stir in the flour.

Pour into already prepared pan and bake at 350 degrees for 50-60 minutes or until knife inserted in center comes out clean. ENJOY!!:)

Broccoli Cheddar Soup

3 cups broccoli florets, chopped

4 cups chicken broth

1 cup matchstick carrots

1/2 onion, diced

2 cloves of garlic, minced

4 Tbsp butter

4 Tbsp flour

1 cup heavy cream

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp nutmeg

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp black pepper

In a medium pot place the chicken broth, broccoli, diced onions, minced garlic and carrots. Bring to a boil and let boil stirring occasionally until veggies are tender about 7 minutes.

In a medium stock pot place butter and flour, whisking constantly on medium heat until butter is melted with flour (your roux).  Remove from heat and slowly pour your broccoli mixture into your butter/flour roux, mix well. Slowly add your heavy cream, place pot back on the stove on low, uncovered and let simmer. Once it has begun to simmer add your garlic and onion powder, nutmeg, cayenne and salt and pepper. stir till combined. While stirring constantly add your cheese.

Simmer on Low/Med for about 7 minutes stirring occasionally. Serve your soup with a little cheese sprinkled on top and a side of crackers and ENJOY.

Marinated Fontina Antipasto

1 wedge (about 1/2 lb) Fontina Cheese, cut into cubes

1/2lb fresh mozzarella, cut into cubes

1 cup pitted Italian Green olives

1 cup pitted taggiasca olives

1 cup artichoke hearts, quartered

4 cloves of garlic

2 sprigs fresh rosemary

1 pinch dried thyme

1/4 cup olive oil

1/4 cup champagne vinegar

juice of half a lemon

juice of 1 orange

pinch of salt and pepper

Mix all ingredients and refrigerate until ready to serve. Allow to marinate at least one day for best flavor. Serve with crackers, sour dough rounds or a fresh sliced baguette. Enjoy!!

 

Carrot Raisin Bread

Preheat oven to 350 degrees. Grease and line with parchment paper one 9 inch loaf pan and set aside.

In a small bowl combine

1-1/2 cups flour

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

set aside.

In a medium bowl whisk together

1 cup veggie oil

1-1/2 cups brown sugar, packed

1/4 cup molasses

3 eggs, room temperature

Add dry ingredients to wet ingredients and stir until combined well.

Add

1/2 cup chopped walnuts

1/2 cup golden raisins

1/2 cup raisins

1 cup shredded carrots

Stir until combined well, Pour into already prepared loaf pan and bake at 350 degrees for 60-70 minutes. Remove from oven and let cool in pan on a wire rack for 10 minutes. Remove from pan and let cool completely. ENJOY!! 🙂