Paramount Potato Soup

     I was never a fan of potato soup. Not sure why, just didn't like it very much. Well that all changed a few years ago. My cousin made me try this recipe she discovered. I was in awe. I loved it. Creamy, delicious, and full of flavor. This is a spin on her recipe as I added a few things myself. Although not the most healthiest meal out there it is truly amazing. Paramount Potato Soup.

 

 

Ingredients:

• 1/2 lb bacon
• 1/2 white onion
• 3/4 lb small redskin potatoes
• 1 can cream of celery
• 1 can cream chicken
• 2 cups sour cream
• 3 cups milk
• 5 oz spinach or kale
• 1 cup cheddar cheese
• Water
• Salt/pepper

1. Take bacon and cut into bite size pieces. In a medium soup pot brown bacon over high heat.


2. Add in chopped onion and saute.


3. Add in spinach or kale and wilt. Remove whole mixture.


4. In same pot, chop up the potatoes and just cover with enough water. Bring to boil and cook uncovered for roughly 20 minutes. At this point there will be only about 1/2 cup water left in there.


5. In a large bowl whisk together the cream of celery, cream of chicken, sour cream, and milk. Pour into pot with potatoes.


6. Bring to low simmer and toss in the cheddar cheese. Simmer for roughly 20 minutes. Salt and pepper to taste.

 

You will love this soup. Trust me.

 

Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 4 +

 

Split Pea Soup

     So I received a fantastic Irish Pub cookbook for Christmas and decided to try my hand at a simple yet delicious soup. Split Pea soup is so simple but yet full of flavor. I had never had it before, not even on my trip to Ireland, or from my families recipes, but thought I should give it a try. I took the original recipe and cut it into half afraid I may not like it. So here goes; Split Pea Soup.

Ingredients:

• 1 cup split peas
• 1 tbs olive oil
• 1/4 white onion diced
• 1 small carrot chopped
• 1/2 celery stalk
• 2 cup chicken stock
• 1 3/4 cup water
• 1/2 cup cubed ham
• Pinch thyme
• Pinch marjoram
• 1 small bay leaf
• Salt/pepper to taste

1. Rinse the peas under cold running water. Place in medium saucepan and cover with water. Bring to a boil for 3 minutes skimming off foam on the surface. Drain.

2. In same sauce pan drizzle olive oil and saute the onion until tender.

3. Add in carrot and celery and continue to cook.

4. Add back in the peas, chicken stock, and water.

5. Bring to a boil, add in ham, thyme, marjoram, and bay leaf. Lower heat and simmer for 1 hour.

     This soup was so full of flavor. Wasn't just like eating a plate of peas. The ham, the herbs, and the heartiness of it all was fantastic. Served with a fresh slice of warm soda bread and butter and this meal was fulfilling.

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Serves: 3-4



Grandma Binns' Black Currant Shortbread Cookies

   My grandmother Binns was an awesome little woman. As I've mentioned before she was Irish and a lot of her cooking had Irish influences as well as other British Isle ideas and traditions. These little traditional cookies are in honor of her. She loved currants and the addition of black berries just adds that extra little burst of flavor to these simple sweet little cookies. If you have ever had shortbread cookies, they are simply just butter cookies with light sweetness to them. Enjoy these Black Currant Shortbread Cookies.

Ingredients:

• 1 cup room temperature butter
• 1/2 cup powdered sugar
• 1/2 tbs vanilla extract
• 2 cups flour
• 1/2 tsp salt
• 1/2 cup currants
• 1 cup chopped black berries
• Sugar

1. Mix together the flour and salt in a bowl

2. In a stand mixer, cream the butter and powdered sugar together. Add in the vanilla.

3. Add in the flour mixture until the dough becomes firm and starts to form lumps.

4. Mix in the currants and black berries.

5. On a large sheet of plastic wrap form the dough into a log shape and press well. Wrap up and place in refrigerator for at least 2 hours.

6. Remove from refrigerator  and slice into 1/3 inch slices. Sprinkle a little sugar on top of each one. Place on baking sheet and bake in 325 degree oven for 10-15 minutes or until edges start to become golden brown.

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Inactive: 2 hours

Serves: Many



Chicken Spinach Stuffed Shells

     Although this dish takes some time to prepare for, the results are totally worth the wait. Comforting, warming, creamy, full of flavor, and will definitely be the hit of your family, or if you are like me, perfect for that special date night. Chicken Spinach Stuffed Shells.

Ingredients:

• 1 large boneless chicken breast
• 4 oz cream cheese
• 8 oz ricotta
• 1/2 cup bread crumbs
• 1 tbs dried parsley
• 1 egg
• Handful baby spinach
• Olive oil
• 2 cloves garlic
• 1/4 cup white wine
• 1 2/3 cup cream
• Handful chopped basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/4 cup shredded Romano cheese
• Salt/pepper
• 12+ pasta shells
• Mozzarella cheese

1. In a large pot of water cook the pasta shells according to box, however stop about 2 minutes short of fully cooked.

2. In another smaller pot of boiling water, cook the chicken breast until done.

3. Meanwhile in a large bowl combine the softened cream cheese, ricotta, bread crumbs, parsley, egg, and spinach.

4. Once chicken has cooled, shred it up with a fork and combine it into the cheese mixture.

5. In a large skillet drizzle some olive oil and saute the chopped garlic until fragrant.

6. Pour in the white wine and simmer until reduced.

7. Mix in the cream, basil, oregano, and rosemary. Bring to a low simmer.

8. Mix in the Romano cheese and stir. Salt and pepper to taste.

9. Now remove the pasta shells and let cool. Take the chicken/cheese mixture and spoon into each shell.

10. Pour some of the sauce mixture on the bottom of a baking dish. Place the stuffed shells in. Sprinkle with some mozzarella cheese and dab some more sauce over top.

11. Cover with tinfoil and bake in 350 degree oven for 20-25 minutes.

These are so delicious and cheesy you will fall in love with them.

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Serves: 2-4