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Fumi Salad

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This unique salad and “Pot Luck Favorite” is very easy to make using most pantry items and will become a favorite to your family and friends. Its a unique dish that most people will ask for a copy of it as it’s so delicious and kid friendly. One recipe will feed an ARMY of people. A great go-to dish in the summer!

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Ingredients:

 

1/4 c slivered almonds, toasted

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1/4 c plain sunflower seeds, toasted

3 Tbsp plain sesame seeds, toasted

3 Tbsp black sesame seeds, toasted

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1/2 medium head green cabbage, shredded

1/2 medium napa cabbage, shredded

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1/4 red cabbage, shredded

1 c carrots, shredded

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6 green onions, sliced

1 pkg. Ramen noodles, uncooked

3 tbsp. fine sugar

2 tsp salt

1 tsp black pepper

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3/4 cup vegetable oil

3 tbsp rice vinegar

 

Directions

 

In a small nonstick skillet over low-med heat, toast sesame seeds, sunflower seeds and almonds separately,

stirring constantly. Set aside.

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In a large bowl, combine cabbage, carrot and green onion. Set a side.

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Break Ramen noodles up and set aside.

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In a small bowl or lidded jar, combine sugar, seasoning, oil and vinegar.

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Just before serving,

add almonds and sesame seeds to cabbage mix and top with crushed noodles.

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Add dressing and toss until coated. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours

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Serve cold or room temperature.

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Makes 8 to 10 servings. Recipe can be halved

 

Note: if the salad will not be served right away, take the various ingredients in separate baggies and assemble on sight. The noodles and cabbage gets soggy if salad is allowed to sit overnight.

 

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Cooking A Steak In A Cast Iron Skillet

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Looking for that restaurant quality steak? You know, the rib-eye or sirloin steak that has the gorgeous caramel colored sear and juicy taste that takes you on an immediate trip back to your favorite Steakhouse, but it is too cold to light up the grill or too far of a drive. Did you know cooking a steak using a cast iron skillet is actually easier than cleaning and lighting up your grill outside, and produces a juicer steak using less than five ingredients and four kitchen items.

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To get started on the quest for the perfect home cooked steak, you will need a smoking hot cast iron skillet. I mean a smoking hot skillet, with no surface oil. All the oil you need will be rubbed into the surface of the steak, before you season it.

How to tell if the skillet is screaming hot, well just test it with a single drop of water on it. If you see a sizzle and hear popping sounds your good to go. Make sure you have everything ready as you won’t get a chance to stop once you get started.

 

Ingredients:

Steak
Salt & Pepper
High burning oil, like vegetable or peanut

Cast Iron skillet
Long metal tongs
Heavy duty or Thick oven mitts
Meat Thermometer, Optional

popular cuts

Directions:

45 minutes before you start take steak out of fridge, trim any excess fat(optional) rub about 1/2 tsp oil on each side of meat and season with salt & pepper. Place on platter and cover with paper towel.

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Preheat oven to 450 degrees 10 minutes before you start. Put into oven on center rack your clean & dry cast iron skillet to heat up with oven.

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Using oven mitts take cast iron skillet out of oven and place on stove top burner and turn heat to high. This step is optional and it adds just a little more flavor to the steak, but I like to add about a tablespoon of unsalted butter to skillet. Once butter hits surface of skillet you should hear an immediate sizzle. Place steak on skillet and on high heat sear for 2 minutes on each side, depending on thickness and cut of beef.

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For this post I am searing a thick rib-eye steak with minimal fat marbling, and about an inch in height.

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Once both sides of the steak have been seared move hot skillet from the stove top to the oven and close the door for 3-5 minutes each side, depending on thickness, cut of beef and wellness of steak.

your-steak

Now if you love a medium rare steak then you will want to cook each side to the 2 1/2 minute mark each side. If you prefer your steak cooked to medium, then you will want to cook it a little over 3 minutes. At the 2 1/2 minute mark, you will pull the pan out of the oven, then turn the steak over, and then put it back in the oven and cook for 2 1/2 more minutes.

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Until you are a novice at cooking steak don’t feel awkward using a meat thermometer, it’s a lot better than serving an over cooked steak or worse and under cook one.

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Using a meat thermometer push through the center of the steak to the center of the meat to get as correct reading as possible. Once your steak is prepared to your liking remove from skillet place on a clean platter and cover loosely with foil to rest for 5-10 minutes.

Most steaks are preferred from rare to medium rare. Just my opinion but medium-well to well done leaves the steak dry and tough as there is no juice left inside to redistribute while resting.

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Each cut of steak has a slightly different cooking temperature for rare to well done and I included a basic chart for you to refer to.

red meat chart

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The Basics of Outdoor Grilling

Now that summer is off and running, it’s time to go outside and get your grill on.

What ?

You have never grilled or lit a barbecue?

No worries it’s not that bad or complicated. Despite what some experts may say, one isn’t necessarily better than the other. Both have pros and cons to grilling methods, it really comes down to preference.

Today were grilling bone in “New York Strip Steak”.

First thing before you even fire up the coals get your steaks out as they need to be at room temperature before grilling or you will have steaks cooked uneven through out.

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Pick up a good meat thermometer and no matter what happens during the grilling process DON’T CUT INTO YOUR STEAK OR FORK IT TO SEE IF IT IS COOKED!

On any bone-in steak nearest to the bone will always be the rarest. Ideally for best flavor and tenderness you want a medium rare steak, but if you like your steak cooked well done, go for it…

Just before I start grilling my steaks I brush both sides with light olive oil, and sprinkle salt, garlic powder and fresh cracked black pepper.

Just before I start grilling my steaks I brush both sides with light olive oil, and sprinkle salt, garlic powder and fresh cracked black pepper.

 

 

Before you start make sure the grates on your grill are clean and free of any residual charred goo and gunk.

Build a nice pile of charcoal in the center of your barbecue, and add lighter fluid and not GASOLINE!

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Once the grill is lit let it preheat for a minimum of 20 minutes or until are an ashy orange

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Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.

Now that your grill is hot and the grate is clean, food won’t stick to it as much, and you will likely get some of those classic grill lines on your steak.

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Limit the amount of flips you do to the steaks. Ideally, you should flip each item once during the grilling process.

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Place the new york strip steaks on the grill with tongs. NEVER pierce the skin of the steaks with a fork!

Just before I start grilling my steaks I brush both sides with light olive oil, and sprinkle salt, garlic powder and fresh cracked black pepper.

You don’t want to put too many steaks on at once as it will slow the cooking process.

 

After about 2 minutes, use tongs to pick up the steaks, rotate 90 degrees and then place the steaks back on the grill for those nice grill marks.

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After 2 more minutes, you are ready to flip the steaks. Pick them up and flip them over.

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After another 2 minutes, rotate the new york strip steaks another 90 degrees. Now grill them for a final 2 minutes and they should be ready.

Now you can use your new meat thermometer.

Let your steak sit for about 5-10 minutes after it comes off the grill and before you dive into it. The juices will redistribute and settle as well as allowing the meat to reach its final tenderness as the temperature evens out.

Here is a chart with temperatures and grilling times.

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You can always stick your steaks back on the grill for a few minutes if they aren’t done enough.

 

 

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What do you know, now you can grill corn and steak. 🙂

 

Remember this, the longer you keep your steaks on the grill, the more well done they will end up.

Remember this, the longer you keep your steaks on the grill, the more well done they will end up.

 

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Oven Seared Potatoes With fresh Herbs

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Are you a potato lover whose tired of plain mashed potatoes?

Now don’t get me wrong I am a tried and true spud lover, but there’s only so many way to dress up mashed potatoes.

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Well it just so happens that I came across a recipe from Cooks County that takes the ordinary potato and elevates it to a not only visually a beautiful platter of potatoes, but this dish literally melts in your mouth at first bite accompanied with a crispy golden sear on the outside and with each bite you’ll get a punch of flavor from using fresh herbs and a rich chicken stock. These potatoes are to die for and very easy to make and can be served with chicken, beef or lamb.

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The first time I made this dish I had used only dill, it came out better than I imagined, so why not bump up the flavor next time by using a variety of herbs and for a kick of spice added red pepper flakes.

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If your making beef or lamb use same stock or go vegan and use vegetable stock and the result is a creamy center with a rich flavor from using good stock. Also if your main dish has a gravy or sauce these potatoes will soak it up very nicely.

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Believe me when I say once you try this recipe you’ll want to make these delicious potatoes again and again, and they do make a beautiful plate of food.

Adapted from Cooks County 2006

Ingredients:
3 pounds Russet potatoes, peeled and cut into 1/2 inch thick rounds
6 tablespoons unsalted butter, melted 
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh chives
1 1/2 tsp chopped fresh thyme
1 Tbsp parsley
2 tsp kosher salt
1/2 tsp pepper
2 cups low sodium chicken broth or use your own.
5-7 garlic cloves, finely minced (if you are not a garlic fan you can add less)
1 1/2 tsp crushed red pepper flakes or to taste

IMPORTANT NOTE: Make sure you DO NOT use a glass baking dish, use a metal baking pan. A glass baking dish can shatter in a very hot oven.

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Directions:

Place oven rack in upper-middle position of oven and pre heat oven to 500 degrees.

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Square off ends of potatoes and cut into ¾ to 1-inch thick disks.
Rinse potatoes and pat dry with paper towels.

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Combine melted butter, red pepper flakes, finely chopped herbs, garlic, salt, and pepper in a medium bowl.

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Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.

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Roast in oven for 15 minutes.

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Remove pan from oven and use a spatula to flip potatoes over.

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Place back in oven for another 15 minutes.

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Remove pan from oven and flip potatoes over again, both sides should have a blonde color on both sides.

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Before putting tray back into the oven add 1 cup of your choice of stock and place back into the oven for another 15 minutes.

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Remove tray from oven and flip potatoes over one last time and add the last cup of stock.

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Back into the oven for the last 15 minutes.

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Three Cheese Pasta W/Sausage and Sundried Tomatoes

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When thinking of dried foods the thought of a gourmet meal may not come to mind. However, a using a small amount of sun-dried tomatoes adds a burst of flavor to many recipes. Throughout history tomatoes have been featured heavily in Mediterranean cuisine, especially in Greek and Italian cooking where they are the base to a large percentage of traditional savory dishes. Aside from being a delicious fruit eaten on its own its very versatile with almost every other vegetable available to man, and sun-dried tomatoes are high in lycopene, antioxidants, and potassium, and vitamins A and C. They’re also low in sodium and calories, and free of saturated fat and cholesterol. Sun-dried tomatoes are lipophilic, which means that cooking them with some fat, like olive oil, actually increases their nutritional value.

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These dried, concentrated vessels of flavor have enjoyed a popularity boost in the United States in the past couple of decades, initially as a gourmet item but fast becoming a favorite of home cooks being added to everything, salads, soups, dips and dehydrated goodies.

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Let Them Take A Leading Role In Your Next Dish

 

 

Ingredients:

 

2 lb Italian sausage

1 package 3-4 oz sun-dried tomatoes

2 Tbsp olive oil

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3 large garlic cloves, finely minced

2 tablespoon fresh basil

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1 cup half and half

1 cup mozzarella cheese, shredded

1/2 cup freshly grated Parmesan cheese

1/2 cup freshly grated asiago cheese

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12 oz penne pasta

3/4-1 cup reserved cooked pasta water

1-2 tsp red pepper flakes, to taste.

2 tsp fresh cracked black pepper

salt, to taste

 

Directions:

 

Julienne slice sun-dried tomatoes and mince garlic; set aside.

Bring a large pot of water to a rapid boil, add salt and cook pasta according to instructions. Before draining pasta reserve some of the pasta water.

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Using a large deep pan or skillet over high heat add oil

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and then saute garlic and sun-dried tomatoes in 2 oil for a couple of minutes or until garlic is lightly browned. Remove from skillet  and set aside.

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Add Italian sausage

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cook until browned 

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drain excess grease and add sun-dried tomatoes and garlic back to skillet.

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Add half and half

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and each of cheeses to the skillet and cook over medium high heat until the cheeses start to melt and begins to bubble.

Reduce to simmer and cook, constantly stirring, until a creamy sauce forms.

Add cooked pasta to the skillet and stir to combine.

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Now start to add about 1/2 cup of the pasta water you reserved as by now he sauce has thickened, add more pasta water till you reach the desired thickness.

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Add crushed red pepper flakes and season to taste with salt and pepper.

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Three Cheese Pasta W/Chicken and Sun-dried Tomatoes

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When thinking of dried foods the thought of a gourmet meal may not come to mind. However, a using a small amount of sun-dried tomatoes adds a burst of flavor to many recipes. Throughout history tomatoes have been featured heavily in Mediterranean cuisine, especially in Greek and Italian cooking where they are the base to a large percentage of traditional savory dishes.

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Aside from being a delicious fruit eaten on its own its very versatile with almost every other vegetable available to man, and sun-dried tomatoes are high in lycopene, antioxidants, and potassium, and vitamins A and C. They’re also low in sodium and calories, and free of saturated fat and cholesterol. Sun-dried tomatoes are lipophilic, which means that cooking them with some fat, like olive oil, actually increases their nutritional value.

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But where did the sun-dried tomato originate?

If you said Italy you are correct, Italians dried tomatoes on their tile roofs for use during the winter months when tomatoes were not readily available and before modern canning methods. However sun drying is one of mankind’s oldest preservation methods as evidence shows that Middle East and oriental cultures actively dried foods as early as 12,000 B.C. in the hot sun. To survive ancient man had to harness nature. In frozen climates man froze seal meat on the ice. In tropical climates the sun was used to dry foods.

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American Indians smoked fish and meat, this was an important part of their diet and survival.

During World Wars I and II many foods were dehydrated to develop lightweight, nutritious, stable foods for the military.

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Sun-dried Tomatoes have enjoyed a popularity boost in the United States since the 80’s, initially used in gourmet dishes it quickly became a favorite pantry staple for home cooks being added to everything, salads, soups, dips to name a few. Sun-dried tomatoes are easy to use and really bring a punch of deliciousness to any dish.

So Let Sun-dried Tomatoes Take A Leading Role In Your Next Dish

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Ingredients:

 

2 lb chicken breast; boneless, skinless cut into 1/2 inch pieces

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1 package 3-4 oz sun-dried tomatoes

2 Tbsp olive oil

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3 large garlic cloves, finely minced

2 tablespoon fresh basil

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1 cup half and half

1 cup mozzarella cheese, shredded

1/2 cup freshly grated Parmesan cheese

1/2 cup freshly grated Asiago cheese

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12 oz rigatoni pasta

3/4-1 cup reserved cooked pasta water

1-2 tsp red pepper flakes, to taste.

2 tsp fresh cracked black pepper

paprika lightly sprinkled over chicken before cooking

salt, to taste

 

Directions:

 

Julienne slice sun-dried tomatoes and mince garlic; set aside.

Cut chicken into 1/2 inch chunks and season with salt, pepper and lightly sprinkle with paprika; set aside.

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Bring a large pot of water to a rapid boil, add salt and cook pasta according to instructions. Before draining pasta reserve some of the pasta water.

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Using a large deep pan or skillet over high heat add oil and then sauté garlic and sun-dried tomatoes in 2 oil for a couple of minutes or until garlic is lightly browned.

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Add chicken and cook on high heat for 2-3 minute on each side.

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Add half and half

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and each of cheeses to the skillet and cook over medium high heat until the cheeses start to melt and begins to bubble.

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Reduce to simmer and cook, constantly stirring, until a creamy sauce forms.

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Add cooked pasta to the skillet and stir to combine.

Now start to add about 1/2 cup of the pasta water you reserved as by now he sauce has thickened, add more pasta water till you reach the desired thickness.

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Add crushed red pepper flakes and season to taste with salt and pepper.

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Did I mention I made this same dish but with sausage instead of chicken?

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http://wp.me/p2Gx3m-1Uv

Follow this link to sausage goodness…

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Loaded Up Baked Potato Soup

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What’s not to love about potatoes?

It’s a staple in the majority of kitchens across the globe, an everyday ingredient with no limit to what one could make. Lets see there are potato chips, mashed potato, potato galette, au gratin potato, potato pancakes, french fries, home fries hash browns and good old baked potato, just to name a few.

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It’s a no wonder the “spud” is considered the worlds most versatile vegetable, whose origins are both Peruvian and Chilean that date back to 500 B.C.

Archeologist have discovered The Incas grew, ate and also worshipped the potato. They buried potatoes with the dead, they’ve hid potatoes in bins for use in case of war or famine, they dried them, and carried them on long journeys to eat on the way. Ancient Inca potatoes had dark purplish skins and yellow flesh. The Incas called the potato “papas,” as they do today.

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The potato has become a symbol of Irish cuisine, by the 18th century, potatoes were an essential food in Ireland, they were cultivated throughout the country. Ireland’s rainy, cool climate was perfect for cultivating spuds by the thousands, the Irish people ate them almost as fast as they could grow them. This vegetable is so high in vitamins and minerals and was easy to grow, Irish farmers and workers could afford to feed their families on them, and their families grew healthier as a result. Mortality rates in infants went down, life expectancy went up, and the population boomed. Between the late 1700s and mid-1800s, the Irish population nearly doubled in size, due to the potato.

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Although potatoes are grown throughout the United States, no state is more associated with the potato than Idaho. The first potatoes in Idaho were planted by a  Presbyterian missionary, Henry Harmon Spalding in 1936. His first crop was a failure, but the second year was a success.

The potato is truly a marvel that continues to evolve in the culinary world today, with no limits in sight.

Personally I never get tired of potatoes, so much so that a few weeks back I was going through pictures of dishes for my blog, when I realized I use potatoes a lot.
When I started thinking about which dishes I would re-shoot minus potatoes, it was hard to pick because I loved them all, why reinvent the wheel?

So when I started thinking about what I would write about as a guest blogger for www.therestaurantzone.com  I decided to go with a seasonal dish that also wears a comfort food crown, a timeless classic “Potato Soup”, but loaded like a baked potato!

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My recipe is easy in spite of the seventeen ingredients, so if you’re a newbie to cooking don’t let that intimidate you, cause this recipe is easy peasy and the bonus?

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Ninety minutes from start to finish, so here is my
“Loaded Up Baked Potato Soup”

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Ingredients:

5 Tbsp Unsalted butter
5 Tbsp Flour
1 Medium yellow or brown onion, diced
6-8 large celery stalks, chopped into 1/4 inch pieces, include the celery heart.

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32 oz Low sodium chicken broth, or use your own.

Money Saving Tip $$$ Make your own stock from left over chicken bones and save money and reduce the amount of sodium! Try my recipe for making your own chicken stock.  https://dishingitoutwithclarissa.com/2014/01/30/easy-peasy-homemade-chicken-stock/

Money Saving Tip $$$ Make your own stock from left over chicken bones and save money and reduce the amount of sodium! Try my recipe for making your own chicken stock.
https://dishingitoutwithclarissa.com/2014/01/30/easy-peasy-homemade-chicken-stock/

32 Oz Heavy whipping cream
1/2 lb Applewood smoked bacon

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3 Cloves garlic, minced

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2 Tbsp Tabasco
2 bay leaves
1 1/2 tsp dried or ground oregano
4-6 sprigs of fresh thyme
1 Tbsp Fresh chopped parsley

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Salt & Pepper to taste
8-18 Large russet potatoes
16 Oz cooked ham, diced into 1/2 inch chunks

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Optional Toppings: Chopped Green Onion, Shredded Cheddar Cheese, Bacon Bits, Sour Cream, Chives, Crushed Red Pepper Flakes

Directions:

Heat oven to 400 degrees.

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In a large stock pot or dutch oven cook bacon on med-high heat, until crispy and fat is rendered off, remove and place bacon to the side.

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Drain all bacon fat leaving a thin layer, just covering the bottom of the pot and reduce heat to low-medium heat.

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Add celery, garlic and onions and over a low-med heat cover and sweat the veggies until onions just become transparent, remove cooked veggies and set aside

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For this next step grab a wire whisk

Next add butter into same pot and melt completely, then add flour and stir mixing the melted butter and flour cooking the roux on low heat for 5-7 minutes.

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This cooking technique is called a roux.

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A Roux is used to thicken sauces and soups. Pre-cooking the flour will allow the granules in the starches to enlarge and absorbs moisture and will thicken a sauce or soup base.

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Next add chicken stock and stir. Turn heat to medium and stir constantly until there are no lumps and there is a smooth consistency and sauce is now thickened.

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Add back to pot cooked veggies, and bay leaves, fresh cracked black pepper, oregano and sprigs of thyme.

Potatoes should be somewhat cool to touch, if not use a kitchen towel and you can leave the skin on or remove all skins and dice into bite size chunks.

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Add potatoes to pot as well.

If you want to add ham this is when you would add it.
Add heavy cream and adjust salt and pepper.

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Turn heat up to low, stirring constantly and cook for 15-20 minutes.

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Use a ladle and pour yourself a hearty bowl of homemade potato soup!

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Top with the following; Shredded cheddar cheese, sour cream, chopped green onion, and crumbled bacon.

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Don’t forget to grab a loaf of bread, dinner rolls or biscuits to sop the bottom of the bowl.

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Revealing Covert Abuse!

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