Baked Potato Soup – Chicken Parmesan Tenders

November 13, 2017 at 10:26 am (Chicken, Recipes, Soup)

We are an old-fashioned family.  We eat a protein, a starch and a vegetable every meal.  It often tasks my brain to come up with a different starch.  I’ve been making this soup since 2006.  It uses baked potatoes, which makes it nice for leftovers.  In my opinion, baked potatoes have much more flavor.  I cut the recipe in half since it is just DannyO and I and served it with baked Parmesan chicken tenders and a salad. BakedPotatoSoup-1

Baked Potato Soup

  • 4 large baking potatoes (about 2 3/4 pounds)
  • 2/3 cup butter
  • 2/3 cup flour
  • 3/4 teaspoon salt (I use 1 1/4 teaspoons because I felt it needed a bit more)
  • 3/4 teaspoon white pepper (you can use black pepper but the white pepper keeps the creamy broth all white)
  • 6 cups milk -(or more if the end product is too thick for your liking.  We like it thick 🙂 )
  • 1 cup (8 ounces) sour cream
  • 1/4 cup thinly sliced green onions
  • 10 bacon strips, cooked and crumbled
  • 1 cup shredded cheddar cheese
  1.  Bake potatoes at 350 for 65-75 minutes or until tender; cool completely.  Peel and cube potatoes. 
  2. In large saucepan or dutch oven melt butter; stir in flour, salt and pepper until smooth.
  3. Gradually add milk. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
  4. Remove from heat; whisk in sour cream.  Add potatoes and green onions.
  5. At this point, you may need to put it back on the stove to heat the potatoes through.  Make sure you don’t put it on a high heat!  Add more milk at this time if you think it is too thick.
  6. Garnish with bacon and cheddar cheese.  Serve.

The chicken tenders are a recipe I made myself although I’m sure there are many on line.  I will give you the ingredients I use.  The important thing is to bake on a wire rack on a cookie sheet so the tenders are crisp on all sides.BakedPotatoSoup-2

Baked Parmesan Cheese Chicken Tenders

  • 8 ounces chicken tenders
  • 2 eggs
  • 1/2 cup flour
  • Salt/pepper
  • 1 cup seasoned panko or bread crumbs
  • shredded parmesan cheese
  1.  Preheat oven to 400 degrees.  Combine flour, salt and pepper in a ziploc bag and put the tenders in.  Mash around until they are covered.  Shake them off well and put on a plate.
  2. Beat 2 eggs in one pie plate.  Add the seasoned panko and parmesan cheese in another.
  3. Using the assembly method, put the tenders in the egg mixture and dredge through the panko/parmesan mixture.
  4. Put on wire rack on cookie sheet.  For convenience, I cover the cookie sheet with aluminum foil.
  5. Bake at 400 degrees for 20-30 minutes.

 

Go forth and cook an easy supper!!

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Creamy Chicken and Mushroom Soup

November 6, 2017 at 8:06 am (Recipes, Soup)

It is a rainy Monday morning here on Blueberry Hill and I wanted to write a quick blog post about the second soup I made this last week.  I usually never make two soups in a week but I had mushrooms and homemade chicken broth that needed used.  I found this recipe on the Damn Delicious Blog but since I’ve made my own changes to it, I am declaring it mine too 🙂

DannyO says to keep it in my recipe file so if he says that, I say it’s good enough to share!!creamymushroomsoup-1-e1509973425911.jpgdefault

Creamy Chicken and Mushroom Soup

  • 1 tablespoon olive oil
  • 8 ounces chicken tenders cut into small chunks
  • kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 16 ounce baby bella mushrooms sliced thinly
  • 1/2 sweet onion, diced
  • 3 carrots peeled and diced
  • 2 stalks celery, diced
  • 1/4 teaspoon dried thyme
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half or more (See Note**)
  • 1/4 cup chopped fresh parsley leaves
  1. Heat olive oil in soup pot or dutch oven over medium heat.  Season chicken well with salt and pepper.  Add to pot and cook until browned, stirring frequently, about 5 minutes, making sure chicken is cooked completely.
  2. Melt butter in the pot over medium/low heat.  Add garlic, mushrooms, onion, carrots and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  (See Note*) Stir in thyme and cook about 1 more minute.
  3. Whisk in flour, stirring constantly, for about 1 minute.  Whisk in chicken stock, bay leaf and chicken tenders and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes. (See Note**)  Season with salt and pepper to taste.  If the soup is too thick, add more half and half or broth until desired consistency is reached.
  5. Garnish with parsley and serve with a crusty bread.

Note*  The dice on the vegetables needs to be small enough to cook through in 3-4 minutes.  I slit the celery down the middle before slicing and I slit the carrots into 4 long pieces before dicing into little squares.  That is the beauty of this recipe!!  It can be cooked literally in 30 minutes or less!!

Note** If you want to make it a dairy-free recipe, I would add 1/2 cup of extra chicken broth and then check the consistency.  If needed, add more chicken broth.  If you want to be brave and try it without the flour and half and half, go for it!!  You will have more of a regular soup consistency with the mushrooms acting as the noodles!!Creamymushroomsoup-3

Go forth and make soup!!

 

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Tortellini-Sausage Soup

October 30, 2017 at 6:00 am (Recipes, Soup)

Here is another of my “rotating” recipes in the fall/winter.  I received it from Dee N in 2008 after enjoying it when I visited her and G’s home in Maryland with Amanda.  It is fabulous!  I have made a few changes in the subsequent years to make it mine.

TortelliniSausageSoup-1

At the end of the recipe I’ve added a “grocery list” so that you can tell, at a glance, if you have all the ingredients on hand.  You’re welcome 🙂

Tortellini-Sausage Soup

(Ingredients listed in order of use)

  • 1 pound Italian hot or sweet sausage (with casings removed) — I usually use 2 links of each, sliced down the middle and then cut in 1/2″ pieces.
  • 1/2 sweet onion, chopped
  • 2 cloves garlic, minced
  • 5 cups beef broth (using 6 cups total)
  • 1/2 cup water
  • 3/4 cup red wine — if you don’t cook with wine, add the equivalent in beef broth
  • 2 cups peeled, chopped tomatoes — you can use canned diced tomatoes, but I prefer the freshness of *8 Roma tomatoes, peeled and chopped
  • 1/2 tsp. basil
  • 1/2 tsp oregano
  • 1 cup sliced carrots
  • 1 cup diced potatoes
  • 1 cup beef broth
  • 8 oz. cheese tortellini (fresh or dried)
  • 1/4 cup fresh parsley, chopped
  • grated parmesan cheese
  1. Cook sausage in a bit of oil.  Drain and return to the pot, adding the onion and garlic.  Cook for a few more minutes.
  2. Add 5 cups beef broth, water, wine, tomatoes, basil and oregano
  3. Simmer for 30 minutes.
  4. Add the carrots and potatoes.
  5. Simmer for 30 more minutes
  6. Add additional cup of beef broth and tortellini.
  7. Simmer for 15 minutes (Check the instructions on the tortellini you purchase to make sure 15 minutes is enough.  If not, simmer for the time noted on the package.  Note:  Make sure you simmer “quietly.”  The tortellini will fall apart if vigorously boiled… (ask me how I know 🙂 )
  8. Check for seasonings.  Sometimes I need to add a bit of salt but truly the combination of beef broth and wine usually suffice.
  9. Turn the heat off. add the parsley.
  10. Serve with some parmesan cheese grated over the top of the bowl of soup.

*To peel and chop the Roma tomatoes, cut an “X” into the bottom of each tomato and place in boiling water.  Watch carefully until the skins split down the sides — it doesn’t take long, 3-4 minutes at the most.  Then drain, peel and chop.  I love the taste of fresh tomatoes in this soup.

This is a very easy-to-make, hearty soup and perfect for those dreary, cold days in our PA fall/winter!

Go forth and make soup!!

TortelliniSausageSoup-2

Grocery List

  • Onion
  • Garlic
  • Carrots
  • Potatoes
  • Roma Tomatoes or canned diced tomatoes
  • Parsley
  • cheese tortellini, fresh or dried
  • parmesan cheese (optional)
  • Beef granules or beef broth
  • red wine
  • basil
  • oregano
  • sweet or hot Italian sausage

 

 

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