In the spirit of the Digital Chef, “cookin’ with what you got”, I cooked up a cupboard cleaner meal.  Actually it was more of a fridge cleaner, but none-the-less we got rid of some almost empty stuff.  It was also a beautiful day so I cooked all this mess on the grill over cherry wood, no charcoal just straight cherry wood, had an awesome flavor in the chicken, the taters were sealed in foil.

Potatoes and BBQ Chicken Breast

All in all it tasted good, it hit the spot and cherry wood usually make any meat a little better and chicken breast on the grill is no exception.

The chicken was place in its foil boat atop a bed of onions, a mashed clove of garlic and sprinkled with BBQ 3000.  It was then smothered in BBQ sauce, we had a little bit of three different kinds in the fridge and I used all of them.  Three more bottles out of the way.

The potatoes were canned potatoes (which I had never even seen before, let alone ate) and they were placed in a foil boat with a couple tablespoons of margarine, some chopped onion, some mashed garlic, some parsley, some steak sauce and a little cheese.

Both dishes were pretty dang good and even better for not having planned at all, a last might grill meal for the win.

Tagged with: , , , , , ,

Last weekend my wife came home with a leek, the biggest leek I have ever seen, and as soon as I saw it I knew what I would be cooking with it a favorite I have not had in quite some time until tonight.  Potato and Leek soup and after a little emergency last second seasoning, it came out quite nicely.

Creamy Potatoe and Leek Soup

3 Medium Cooking Potatoes peeled and finely chopped (I used my SlapChop)
1 Leek finely chopped, green and white parts only
12 oz chicken broth
2 tbsp margarine
1 1/2 c half and half
1/2 c milk
2 cloves garlic, pressed
1/4 tsp ground thyme
pepper and salt to taste
parsley for garnish

In a medium pot over medium heat cook potatoes with broth and garlic until tender (about 20 minutes), stirring occasionally
Meanwhile in a separate skillet over medium heat, saute leeks in margarine until tender.  Transfer leeks to a food processor, add thyme, chop until uniform.
Combine leeks with potatoes in potato pan, add half and half, milk, salt, pepper and parsley, mix well over medium heat until heated through.

The soup was good on its own but we were also have sausage and stirred that in as well as a little cheese, it was delicious and I am looking forward to eating some more for lunch tomorrow.

Tagged with: , ,

Potato and Bacon Chowder in stock pot

Since we got back from our honeymoon we have been aching to cook some recipes in our new cookbooks we had picked up at the flea market well today was round two for the ‘fast healthy food’ Reader’s Digest cookbook and if our first two recipes from this cookbook are any indication of the rest of the book we might as well throw it out.  First we had made a pasta that was bland and this time we made the potato and bacon chowder which in all fairness one ingredient was substituted, instead of using Canadian ‘bacon’, I used real bacon, a nice juicy end cut from a slab of bacon prepared by a local butcher.  That said the chowder was an excellent base on which to build a fantastic potato and bacon chowder but the product that was yielded by following the recipe in the book was boring.  In the end it was Old Bay Seasoning and my spice rack to the rescue to save the day and this pot of chowder I sacrificed a prize piece of end bacon for.

So with no more anticipation here is the recipe from the book.

1 Qt Whole Milk
1 tbsp Extra Virgin Olive Oil
2 Ounces Lean smoked Canadian bacon, rind removed and finely chopped (note I substituted real bacon!)
1 large onion finely chopped (slap chop to the rescue here)
2 tbsp all purpose flour
14 oz smooth, thin skinned potatoes, scrubbed and finely diced
1 parsnip, about 5 ounces grated
Freshly grated nutmeg
4 oz baby Spinach leaves
Salt and Fresh ground black pepper

1. In a saucepan, over high heat, bring the milk just to a boil. Meanwhile in another large saucepan, heat the oil over medium-high heat.  Add the bacon and onion and cook, stirring frequently, 2 minutes.  Add the flour and stir to combine, then slowly add about one-quarter of the hot milk, stirring and scraping the bottom of the pan to mix in the flour.  When the roux thickens, stir in the remaining hot milk.

2. Add the potatoes and parsnip. Season to taste with salt, pepper and nutmeg.  Bring just to a boil, stirring occasionally.  Adjust the heat so the soup bubbles gently.  Half cover the pan and continue cooking until the vegetables are nearly tender, stirring occasionally, about 10 minutes.

3. Stir in the spinach and continue cooking until the spinach wilts, 1 to 2 minutes. Taste the soup and adjust the seasoning, if necessary.

That is where the recipe in the book ends I would add a step 4 to season until it tastes like more than potatoes and flour.

Serves 4

Let me know what you think, it just seemed bland off the bat to me.

Tagged with: , , ,