Tag: Recipe

Fall Recipe- Cheesy Potato Soup

FALL RECIPE-CHEESY POTATO SOUP

Have y’all ever been to O’Charley’s? Have you ever ordered the potato soup while there? Did you ever go back to O’Charley’s and order that soup every single time you went? Guilty.

In my fall state of mind over here I went to Pinterest to look for some yummy fall recipes. Okay, let’s be honest, I went there looking for pumpkin recipes because I’m a basic white girl that loves her #psl (psl=pumpkin spice latte for those of you living under a rock) and I ain’t ashamed to admit it! (I’ve tested one recipe already, and I’ll be reporting back next week with that treasure.) Anyway, as one often does on a Pinterest binge, I found myself heading down the soup-hole that is so enormous on that site, and I landed right on THIS ONE. I immediately wanted to try it, so I set out for the grocery store. I didn’t get a good picture of all the ingredients, but I will link the original website that was linked to the pin here at The Chunky Chef and she will give you all the information you need.

It calls for three pounds of red potatoes, so here’s a picture of those yummy potatoes post boil. While the potatoes were boiling, I was chopping green onions, making a roux (Louisiana friends don’t hate on the looks of my roux-I didn’t burn it, so I’m proud!),and cooking the bacon to be crumbled on top. I don’t know about y’all, but I just about don’t cook bacon any other way than in my oven. I don’t like being popped by hot grease nor do I like cleaning it up. So this is my favorite way.I need to say that it’s not a healthy soup. It has half and half, whole milk, Velveeta, and cans of cheddar cheese soup to name a few unhealthy ingredients. But sometimes you just want some comfort food, and when those temperatures dropped a week or so ago, the fall feels were all over me, and I needed some soup dang it.

And of course I served it with more bread because No Carb Left Behind! It’s super delicious. It does call for a lot of garlic, so if you’re garlic-sensitive like my dad, you will need to scale down on the amount you put in. It really makes it taste so good, and I don’t recommend leaving it out entirely, but maybe you could use only half the amount it calls for (2 tsp, I think) and it would still be tasty. The other thing that makes it so good is the little kick you get from adding a touch of hot sauce. It’s the magic ingredient for sure.

One more thing-it makes a very large pot. So share with someone! Paul and I don’t mind leftovers, but it was still too much for the two of us. Needless to say, we shared. I cannot take credit for this recipe, so I won’t list the actual written recipe here on my post, but if you click HERE you’ll go right to it on The Chunky Chef’s blog. Her pictures are way gorgeous, and her tomato soup looks to die for. I don’t even like tomato soup and I want to make it!

I hope you give this one a go. I know the temperatures have gone back up to the low 90s lately but just bump your air down a bit before dinner. 🙂 It’s worth it!

Happy Friday, friends!

XO,

Elizabeth

Recipe Worth Sharing- Shrimp Lo Mein

RECIPE WORTH SHARING- SHRIMP LO MEIN

You guys…this recipe! First, let me preface this post by saying I am no food photographer. I have tons to learn in that department, but I need to share this recipe with y’all so bear with my amateur skills behind the camera.

I’ve been seriously slacking in the wife department when it comes to cooking, well pretty much everywhere else too now that school has started. Paul has been doing so much laundry. Bless you, babe! When you’re basically a sloth in the summer in front of Netflix all the time, you forget how to balance your life. Anyway, I am determined to get it back together now that I’m a few weeks in to school.

Yesterday I knew I had to get something to cook for dinner before heading home, so I headed to Pinterest for some inspiration instead of ordering pizza. I was sort of craving Chinese food, noodles, specifically, and shrimp and searched a lo mein recipe. I clicked on this pin from lifemadesweeter.com. 

Ingredients

Her lo mein recipe used:

  • shrimp
  • red bell pepper
  • carrots

Very simple and delicious. Paul doesn’t love bell pepper, so I decided to do broccoli instead. But when I got to the store I found myself adding all of these things to my cart to add to my lo mein, so I used:

  • shrimp
  • green peas
  • broccoli
  • grated carrots
  • small sweet onion
  • water chestnuts
In the center is minced garlic and minced ginger which is part of her recipe.

For the sauce, you have to use oyster sauce. That sounded positively disgusting, and I fully expected the smell to be very off-putting, but it wasn’t so bad, and it totally makes the sauce, AND I found it very easily in Super Foods. Woo Hoo! (As much as I appreciate a good Walmart clearance or just a good Walmart find in general, I was so happy to not have to go there on a Friday afternoon.)

So here are the other ingredients I used (all but the veggie oil and noodles are used in the sauce). 

I followed her recipe just as she had written it, and I’m not going to post an in-depth description of what I did, since this is not my recipe. Please visit her website to see the full recipe. I just wanted you to see how I tweaked it.

Put it all together and what do you have? Deliciousness!

Okay, I mixed up the sauce while the noodles were boiling. I used thin spaghetti noodles instead of lo mein noodles because I already had those in the cabinet. I didn’t have the Chinese cooking wine or dry sherry, so I omitted it, and I never missed it. Also, Paul and I don’t like cilantro, so I left that out too.

The sauce only take a minute to put together, so while the noodles cooked, I heated a big skillet with some of the veggie oil, dropped in the shrimp and onions and sauted for a few minutes. Then I added all the other ingredients except the sauce. I let them all cook down and get a little soft. The recipe tells you to add the sauce and noodles next, toss, and cook for about two minutes, so I did that.

*I cooked the whole pound of noodles because, well, leftovers. But that means I doubled the amount of sauce that the recipe calls for.* It doesn’t look like it’s going to be enough sauce because my noodles did not get as dark as the one in her pictures, but it was perfect! 

The beauty of this recipe is how customizable it is. I think bell pepper would be good in it, chicken instead of shrimp, baby corn, chopped asparagus, pineapple, rice instead of noodles, or even just leave it veggie and not put any meat in it.

The Verdict

It was a big hit! Paul loves Chinese food, but I just don’t love typical Chinese takeout. I like the veggie lo mein and fried rice, but I’m never just dying to go get Chinese food unless, well, honestly unless it’s at Ming’s Garden in Montgomery or P.F. Chang’s. I do enjoy the fried rice and lo mein at China Town here in Greenville, though. And their fried wontons. Yum! I get so sidetracked, I’m sorry. It was so delicious! I took one bite and shook my head because it was so unbelievable. It was exactly what I was craving, and I’m so happy to have leftovers and happy to make this again and switch up some of the ingredients each time.

Here are a few more amateur pictures of our food. 🙂 

Paul loves the pepper.

Please visit lifemadesweeter.com to find this delicious recipe. She has so many other scrumptious looking dishes to make, too. I’ll be going there for more Asian-inspired dinners soon.

Okay, go make this delicious dinner tonight! It was very easy and would be a quick weeknight meal. It would be even quicker if you meal-prepped early and had everything thawed (well, not the shrimp) and cut/grated.

Anyone else like Asian food? Paul and I love sushi, but haven’t gotten around to a sushi date night lately. Any restaurant recommendations for good sushi in the Montgomery area? Leave them in the comments.

Have a great weekend, everyone.

XO, Elizabeth