Dinner

Loaded Potato Soup

~ modernbygone ~ Leave a comment

This is my absolute FAVORITE soup. I am only allowed to make it once or twice a month because I will eat myself sick. I just cannot control myself. Be warned, not a low calorie recipe!

loaded potato soup recipe

Ingredients

  • 2 cups bacon cut into bite size pieces
  • 1 cup chopped onions
  • 3 cloves garlic minced
  • 1 cup chopped celery
  • 2 carrots peeled and chopped
  • 5 large potatoes, peeled and cubed
  • 1 32 oz box of chicken broth
  • 3 cups shredded cheddar cheese
  • 2 cups instant mashed potatoes (apx)
  • 1 pint heavy whipping cream

 

Toppings

  • Green onions sliced
  • Sour cream
  • Cheddar cheese shredded
  • Bacon crumbles


Directions

1.Start the bacon pieces frying in a large pot over medium heat. Saute the onions, celery, carrots, and garlic with the bacon until the bacon is cooked through.

2.Stir in the potatoes and just cover with chicken broth, bring to a boil and then simmer until the potatoes are tender (apx 10 minutes). Add the cheese, stir until melted.

3.Pour cream and instant potatoes into the soup stirring constantly, until soup has thickened. Add more instant potatoes if it isn’t thick enough.

4.Serve with shredded cheese, sour cream, green onions, and bacon crumbles on top.

Kung Pao Chicken

~ modernbygone ~ 2 Comments

img_3085We have a local chinese restaraunt that is the most fantastic place. It has been around in our community since my mother was a little girl. Four generations of my family have eaten at this lovely little place. It is not fancy, but the owners know the customers and often visit while you wait for your food.  There have been several families come in to run this business in our community.

When my husband and I started dating many years ago, this was one our favorite restaurants. We watched the children of the owners grow up in the restaurant. In fact, a few years ago the owners announced they would be leaving our community to join their youngest child at college so they could still live as a family.
The last few times we went there I lamented how much I was going to miss them and their food. I finally asked once what was in my favorite dish, Kung Pao Chicken. The owner laughed and rattled off all the ingredients so fast I could hardly understand. The next time, I went in with a pen and paper! She never had measurements and her instructions were always so fast. I wished I could just go in and watch them for a day!
Each time we went in, I asked for another recipe. Then I would go home and experiment with it. When we went back again, I ask her how I need to change it to get the flavor right. I went home and played with the ingredients and measurements for the Kung Pao Chicken. This is pretty darn close to the Eastern Garden.
My family has missed The Eastern Garden.  Every time I make this recipe, I think of the owners and how much they were a part of our community and our hearts.

Kung Pao Chicken

5 carrots
5 stalks celery
2 small zucchini
½ cup peanuts (or 1 tsp peanut butter)
2 chicken breast halves
3 cloves minced garlic
½ chopped onion
2 tablespoons butter
½ tablespoon red pepper flakes (more if you want it spicier)
3 tablespoons Soy sauce
2 teaspoons Cornstarch
1 cup water
2 cups cooked rice

Mince and chop onion and garlic. Cut remaining vegetables into bite size pieces.

Cut chicken into small bite size pieces.

Fry chicken pieces in large frying pan with butter, garlic, and onion until chicken is cooked through.

Stir in red pepper flakes, peanuts, carrots, and celery. Cook this, stirring occasionally, for approximately 5 minutes. Stir in zucchini and cook another 3-4 minutes, until the zuchini is softened a bit.

Stir together soy sauce, cold water, and cornstarch for sauce. Add into hot mixture and stir until sauce thickens.

Serve over cooked rice.

This makes enough for my family of 6 plus extra.