Pork and Potato Stew

     I wanted to make some creamy and delicious potato soup. Michael asked me if I was going to put any meat in it or anything, but I didn't have any plans to. I decided to do so, that way he would enjoy it a bit more. I thought about putting some crispy bacon in it to add some savory salty goodness, but I didn't have any on hand. (I know, I know. I don't keep bacon on hand.) Anyways, I did have pork. Soooo, I just cut up a piece of pork into bite-size pieces and it worked just fine. This would definitely be delicious with bacon, what isn't!? This soup is definitely hearty for dinner, but isn't so heavy you can't enjoy it for lunch the next day (which would be fabulous!)
 
     I did end up adding a few tablespoons of cornstarch with water to make this a bit thicker, because I did want a stew, more than I did a soup. Either way, it is delicious.

Potato-Pork Stew
Yields: 4 servings

2 tbsp. extra virgin olive oil

1 medium onion, chopped

5 garlic cloves, minced

½ lb. pork, cubed

1-1½ lbs. potatoes, cubed

1 medium carrot, julienned

1 (14.5 oz.) can of diced tomatoes, undrained

½ tsp. ground cumin

1 tbsp. paprika

2 bouillon cubes (chicken, beef, vegetable)

3 cups water

 

In a Dutch oven or large pot, heat the olive oil until shimmering. Add the onion and sauté until translucent.

 

Add the garlic and stir continuously for 30 seconds, then add the pork and allow to brown a bit before stirring.

 

Allow the pork to brown on all sides before adding the potatoes and carrots. Once the potatoes and carrots have been added, allow them to cook for approximately 10 minutes, stirring occasionally.

 

 

Next, add the cumin, paprika, and bouillon.

 

Stir for 30 seconds and add the tomatoes and water. Bring to a boil and cover. Reduce to a low heat and simmer for 30 to 45 minutes or until potatoes are tender. If you like your soup a bit thicker, you may need to add a bit of cornstarch dissolved in water

 

 

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 375.9 
• Total Fat: 12.1 g    
• Cholesterol: 44.8 mg
• Sodium: 668.6 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 8.2 g
• Protein: 22.0 g

Potato Pancakes!

     While school was keeping me busy, I was trying to think of things to prepare that were quick, simple, and easy. There are a TON of ideas that came rushing to my head, this is one of them, because it uses leftovers – something that is already prepared! My mom had specially requested these, so I finally decided to make them for the website (these are yours, Mom.) They are simple, require little effort, and just need a little love!

     This uses leftover mashed potatoes; it is important to note that the potatoes MUST be chilled. Warm or room temperature potatoes seem to fall apart much easier than if they have been chilled overnight. If you plan to make mashed potatoes specifically for this recipe, keep in mind they need to chill at least 5 hours or overnight.

Potato Pancakes

Yields: 24 ½” pancakes

¼ c. all-purpose flour

1 egg

½ c. onion, minced

4 c. mashed potatoes, chilled

Vegetable oil

 

     In a large bowl, combine all the ingredients well.

 

In a large skillet over medium heat, heat some oil. Using a spoon or ice cream scoop, add the potato mixture to the pan, flattening as best as possible.

 Cook until brown on one side, about 3 minutes. Flip the potato pancake over and then flatten with the back of a spatula. Cook an additional 3 minutes, or until browned to your liking.

 

 

It's that easy! Enjoy these with eggs and bacon for breakfast or in place of mashed potatoes with

dinner! SO simple and delicious!

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving    

• Calories: 132.2
• Total Fat: 4.3 g    
• Cholesterol: 33.0 mg
• Sodium: 11.3 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 0.2 g
• Protein: 3.4 g

Twice Baked Potatoes!

     That's right. Twice Baked Potatoes. One of the easiest side dishes and strangest, in my opinion. I mean, seriously, who thinks of this stuff? Cook a potato, gut it, make it mashed potatoes flavored with whatever you want, put it BACK into the potato skin, cook it some more. It is definitely delicious, but a mystery. Twice baked potatoes are something that's very easy to put together, tastes great, and require little effort. How much easier could it get?! It also tastes great during the summer alongside a perfectly cooked steak!

There are MANY variations of this recipe, and it can be changed to fit anyone's taste, but this is a simple, basic recipe that is still a crowd pleaser!

Twice Baked Potato
Yields: 4 servings

2 medium russet potatoes
2 1/2 tbsp. butter, unsalted
1 tbsp. dried minced onion
1/4 c. sour cream

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 168.6

• Total Fat: 9.1 g
• Cholesterol: 25.3 mg
• Sodium: 15.8 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 1.9 g
• Protein: 2.8 g

Simple Potato Soup

Hey y'all! I hope you are all doing well! I'm doing alright, just relaxing at home while I have dinner cooking away in the slow cooker. If the recipe turns out as expected, I will definitely have a post on it with the recipe. Tonight's dinner is not what this post is about. No, what this post is about is how it's spring time here in North Carolina, but we have had freeze warnings and temperatures in the 20s recently. Are you serious, mother nature? Anyways, this weekend is supposed to be much warmer, with highs in the mid-60s, so I wanted to take advantage of a soup...just once more. 
     Don't get me wrong, I can eat soup during spring, summer, fall, or winter, but it's just so much more appealing in the colder months. Let's face it, when it's 95 degrees outside, do you really want to be stuffing your face with 98 degree soup?! I think not. Anyways, for lunch, I decided on some potato soup. I have been craving it recently and decided on making some. I did want to lighten it up a bit, as most classic potato soups have heavy cream. I will tell you this: I succeeded. Give this recipe a try, you won't regret it. You will never miss the cream in this tasty soup! 


Simple Potato Soup

Yields: 2 servings

1 tbsp. unsalted butter

1 garlic clove, minced

1 large potato, cubed
¼ c. onion, chopped

2 tsp. Italian seasoning

1 tsp. dried parsley

1 ¼ c. chicken stock

¼ c. milk

1 tsp. cornstarch

2 tsp. water

     

In a medium saucepan, melt the butter over medium heat. Add the garlic clove and stir for 30 seconds to 1 minute, being careful not to burn the garlic. Next, add the onions and allow to cook until translucent, about 3 to 4 minutes. 

Add the potatoes, Italian seasoning, and parsley and cook, stirring frequently about 3 minutes.

Carefully add in the chicken stock and bring to a boil, reduce to simmer. Continue to cook on low heat for approximately 15 minutes, or until potatoes are fork tender. Using a potato masher, break some of the potatoes up. This is optional, but I think it helps add a little more thickness.

 Create a slurry using the cornstarch and water, by mixing them together and adding to the soup. Bring to a boil, once again, and stir for 1 minute. Once you are satisfied with the texture and thickness of your soup, remove from heat and stir in milk!

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 214.7

• Total Fat: 6.6 g
• Cholesterol: 20.2 mg
• Sodium: 645.4 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 4.9 g
• Protein: 5.3 g

     Like everyone in the general public, I have to exercise self-control on a day-to-day basis. I try to find ways to make that a little easier. I don't have much of a sweet tooth. I tend to walk on the savory and salty side of life. I also REALLY love crunchy things. If you sit a bag of chips beside me (preferably kettle-cooked), I WILL eat the whole bag. 
     But, Ashley...I thought you had self-control?
                  Correct! I do, but sometimes I choose not to...and that's a bad thing!


Anyways, I thought this recipe would be a fun try. They are baked, so there isn't any frying like a potato chip. I figured they would be a good alternative to potato chips...and they're ranch-flavored! Of course, you can experiment with these and do any number of alternate seasonings (rosemary parmesan, salt and pepper, etc.).

Ranch Oyster Crackers

Disclaimer: All ingredients are to taste for this recipe.

1 tbsp. Ranch Seasoning

1 tbsp. Dill Weed

3 tbsp. Vegetable Oil

2 tsp. Garlic Powder

1/2 tsp. Salt

1 1/2 c. Oyster Crackers

Preheat oven to 250°F. In a bowl, mix the Ranch Seasoning, Dill Weed, Vegetable Oil, Garlic Powder, and Salt. Once those ingredients are well mixed, add the oyster crackers and toss to coat. 

I started with only 1 cup of oyster crackers and found that I had extra liquid in my bowl, so this is where I added another 1/2 cup of crackers. 

Pour the coated crackers onto a baking sheet (I lined mine with foil). Bake for 15 minutes, giving them a quick stir every 5 minutes. If you want them a little darker, just leave them in an additional 3-5 minutes! Remove and let cool. Then, place in a covered container for a quick and easy snack! 

Happy Cooking!