Category: RECIPES

COOKING THURSDAY ~ APPLE PUMPKIN RAISIN WALNUT CAKE ~ BLOG 365.78A

Fall flavors blend together for an over the top delicious cake!

APPLE PUMPKIN RAISIN CAKE adapted from a Better Homes and Gardens recipe ~ serves 12
Prep Time: 30 mins
Bake Time: 30 mins
Cool Time: 15 mins
Chill Time: 3 hrs
Total Time: 4 hrs 15 mins

2 1/2 cups AP flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 teaspoons QUALITY ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

1 (15-oz can) pumpkin
1 cup PACKED brown sugar
3/4 cup avocado oil
2 LARGE eggs, at room temperature
2 teaspoons PURE vanilla

3/4 cup sugar
1 cup peeled, shredded Granny Smith apples
1 cup golden raisins
Enough Malibu rum to cover raisins
2/3 cup + 1/4 cup chopped walnuts

  • Pour rum over raisins in a small bowl and set aside for 10 minutes.
  • Preheat oven to 350°.
  • Grease a 13×9 inch baking pan.
  • In a large bowl whisk together first six ingredients.
  • In a another large bowl whisk together next five ingredients.
  • Add sugar whisking until well combined.


  • Drain raisins REALLY well of excess rum.
  • Fold pumpkin mixture into flour mixture; whisking until almost combined.
  • Fold in apples, drained raisins and 2/3 cup walnuts JUST until combined.
  • Spread batter evenly into prepared pan. 

  • Bake 30-40 minutes until a toothpick comes out clean.
  • Cool cake in pan 15 minutes on a wire rack. 


1/2 cup caramel-flavor ice cream topping

  • In a bowl microwave caramel topping for 15-20 seconds.
  • Use a fork or small straw, skewer or chopstick… to poke cake all over at 1/2-inch intervals.
  • Slowly pour and spread caramel mixture EVENLY over cake.
  • Cover and CHILL AT LEAST 3 hours. 

  • Spread frosting after chill time.

CREAM CHEESE FROSTING

16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla, beating.
  • Add powdered sugar gradually until well blended and smooth.
  • Sprinkle with reserved nuts.
  • Refrigerate 1 hour to set icing before serving.

  • STORE covered IN REFRIGERATOR!

COOKING THURSDAY ~ MANHATTAN CLAM CHOWDER ~ BLOG 365.71B

To me, a Manhattan or “RED” clam chowder allows the clams to shine through more than the New England “WHITE” sauce version which masks their flavor too much. So, if you’re a seafood lover, you’ll adore this Manhattan “RED”clam chowder version loaded with lots of clams, crispy browned bacon, vegetables cooked in bacon fat and potatoes simmered in the savory tomato broth until the potatoes are tender. The “RED” version is a much lighter version as opposed to the creamy New England version.

Many of the same flavor components exist in BOTH versions, such as the clams, clam juice, onion, celery, bacon and seasonings. The major difference is that one is a tomato broth based, while the other is a cream milk base.

While this is a fairly traditional version, you can change or add other ingredients to customize this dish to your tastes. Instead of bacon, try salt pork, pancetta or even diced cubed ham or even all of them. Try adding red or green bell peppers or corn to add more nutrition to the dish. Or, you could turn it into a seafood chowder by adding multiple proteins like shrimp, mussels, crab or fish.

MANHATTAN CLAM CHOWDER serves 6

6 slices bacon, chopped
1/2 cup onion, diced
2 carrots peeled, halved and sliced
2 stalks celery, halved and sliced
2-3 cloves garlic, minced
1/4 cup QUALITY tomato paste
1 teaspoon FRESH chopped thyme
1 pound baby russet potatoes
16 ounces bottled clam juice
2 cups homemade chicken broth
28 ounces canned diced tomatoes, DO NOT DRAIN
10 ounces WHOLE baby clams, drained
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley
oyster crackers

  • Heat a large pot over medium heat.
  • Add the bacon and cook, stirring occasionally, until crisp.
  • Use a slotted spoon to remove the bacon from the pot and drain on paper towels.
  • Add the onions, carrots and celery to the pan.
  • Season with salt and pepper to taste, cooking and stirring occasionally 6-8 minutes or until vegetables are tender.
  • Add the garlic and cook for 30 seconds more.
  • Add the tomato paste, thyme, clam juice, broth and potatoes to the pot, stirring to combine and bringing to a simmer for 10-15 minutes or until potatoes are tender.
  • Stir in the tomatoes and baby clams.
  • Season the soup with salt and pepper to taste.
  • Simmer for 5 more minutes.
  • Stir in the reserved bacon.
  • Top with chopped parsley.
  • Add oyster crackers and more bacon if desired, then serve.


SLOW COOKER VERSION This dish can easily be adapted to the slow cooker.

  • Follow the first 4 steps of the recipe, then transfer the cooked vegetables to a crock pot, along with the tomato paste, seasonings, clam juice, broth and potatoes.
  • Cook on low for 4 hours or high for 2 hours, until the potatoes are tender.
  • Stir in the clams and tomatoes. Cook for an additional 20 minutes.
  • Stir in the bacon and parsley.

COOKING THURSDAY ~ SCRUFFED CARBONARA POTATOES ~ BLOG 365.71A

SCRUFFED CARBONARA POTATOES adapted from Barbecue Sides by Adam Perry Lang

POTATOES
1 1/2 pounds YUKON gold potatoes, peeled and cut into 1 1/2 inch pieces
FRESH ground sea salt, to taste
+/- 1/4 cup avocado oil
2 tablespoons unsalted butter
4 slices bacon, FINELY chopped, cooked crisp
4 LARGE cloves garlic, FINELY minced
1 tablespoon FRESH lemon thyme leaves
1 teaspoon FRESH chopped rosemary leaves

  • Add potatoes to a large saucepan of salted water and bring to a boil over high heat.
  • Reduce heat and simmer 10 minutes JUST until potatoes are tender.
  • Reserve 1/4 cup of the potato water before draining in a metal colander.**
  • Let potatoes stand for 5 minutes in colander and then toss around in colander and let stand 5 minutes more.
  • Shake the colander vigorously 10-15 times.
  • Toss the potatoes and shake again another 10-15 times.
  • Melt the avocado oil and 1 tablespoon of the butter in a LARGE skillet over medium-high heat.
  • Add potatoes to skillet in a single layer and cook undisturbed for 5 minutes.
  • Toss the potatoes and cook another 5-6 minutes until golden.
  • Arrange potatoes in a ring around the outer edges of the skillet and add bacon pieces, minced garlic, rosemary and thyme to the center of the skillet cooking 3-4 minutes until garlic is golden and herbs are fragrant.
  • Stir everything together and continue cooking 3-4 minutes until bacon begins to crisp.
  • Drain off in colander.

SAUCE
1/2 cup clarified butter
3 LARGE egg yolks, lightly beaten
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Mix together the oil and butter in a measuring cup. Set aside.
  • Vigorously whisk together the egg yolks and potato water in a stainless bowl over a pot of simmering water until doubled in volume and has a velvety texture.
  • Immediately remove from heat and season to taste with FRESH ground sea salt and black pepper.
  • Stir in lemon juice to taste.
  • Gradually whisk in the oil and clarified butter.
  • Pour egg sauce into the bottom of serving dish.
  • Arrange potatoes on top.
  • Toss lightly.

GARNISH
+/- 1/2 cup FRESH grated Pecorino Romano
2 heaping tablespoons FRESH chopped flat leaf parsley

  • Sprinkle with grated Pecorino and shower with chopped parsley.
  • Serve immediately.

NOTES:

  • Scruffing potatoes, a cooking technique used to rough up the surface of potatoes before you roast them gives them a crispy exterior AND a fluffy interior. 
  • Boil peeled and cut potatoes in salted water until they are tender but NOT falling apart.
  • Drain the potatoes, shaking the potatoes in the colander and/or roughing them up gently with a fork to create a starchy, floury texture on the surface of the potatoes.
  • Gently toss the potatoes in avocado oil and seasonings of choice before roasting them in a hot oven or air fryer until golden and crispy. 
  • **A metal colander is preferred for the scrubbing of the potatoes.
  • Carbonara is typically a pasta sauce made with bacon, egg and cheese.

COOKING THURSDAY ~ BEST MEATBALLS ~ BLOG 365.64C

I used to painstakingly stuff my meatballs, but have finally found the PERFECT method for making the BEST MEATBALLS!! This recipe gives you fork tender and perfectly textured meatballs for your next crowd pleasing dinner.

BEST MEATBALLS yields 24

1 pound QUALITY ground beef
8 ounces tomato sauce, divided
1/2 cup FRESH bread crumbs
1 LARGE egg
1 cup FINELY shredded Mozzarella cheese
1/4 cup FINELY minced onion
1-2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Combine all of the ingredients except 1/2 cup of the tomato sauce in a large bowl with your hands.
  • Spray a large baking dish with non-stick spray.
  • Roll small size meatballs using your hands or a small melon scooper to get even size portions.
  • Arrange them in the baking dish just so they are not touching.
  • Spoon a small amount of the remaining sauce over top each meatball.
  • Bake 20-25 minutes.
  • Let them cool before freezing or adding to your sauce.

COOKING THURSDAY ~ OVEN BEEF BARLEY STEW ~ BLOG 365.64A

OVEN BRAISED BEEF BARLEY STEW

1 pound QUALITY stew meat, cut into 3/4 inch pieces
2 strips bacon, chopped small
3 tablespoons avocado oil, divided
3 tablespoons QUALITY tomato paste
3 cloves garlic, minced
FRESH ground sea salt & black pepper
1-2 teaspoons paprika, to taste
2 tablespoons FRESH chopped thyme leaves
2 cups homemade beef broth
1 cup red wine
2-3 tablespoons balsamic vinegar

  • Preheat oven to 325°.
  • In an oven proof braiser (preferably cast iron) heat 1 1/2 tablespoons of the avocado oil.
  • Add half of the stew meat and bacon, cooking 3-4 minutes until browned and well seared.
  • Remove cooked pieces with a slotted spoon to drain on paper toweling.
  • Add remaining oil to braiser to heat.
  • Add remaining beef and bacon cooking another 3-4 minutes until browned and well seared.
  • Add garlic and tomato paste, stirring 2-3 minutes to coat well.
  • Return first batch of meat and stir to combine.
  • Stir in red wine and half the broth, paprika, thyme and season to taste.
  • Bring to a SLOW boil.
  • Cover and braise 45 minutes to 1 hour.

1/8 cup WONDRA flour
1/4 cup pearl barley

  • In a small bowl whisk together the flour and remaining broth.
  • Stir into beef mixture.
  • Stir in barley.
  • Leave uncovered and bake 35-45 minutes until barley is tender.

1 tablespoon avocado oil
1 tablespoon butter, melted
3/4 pound baby potatoes, halved
2-3 carrots, rustically sliced
1 LARGE onion, sliced thin
8 ounces Beech mushrooms
FRESH ground sea salt & black pepper

  • In another braiser combine the carrots, mushrooms, potatoes and onions with the oil and melted butter, seasoning well with FRESH ground sea salt and black pepper.
  • Add to braiser.
  • Roast 45 minutes until tender.

1 cup frozen peas

  • Stir peas into veggies.
  • Stir veggies into meat mixture, cover and let stand 5 minutes while your prepare croissant topping.

TOPPING
2-3 croissants, chopped small
2 tablespoons butter, melted
1 tablespoon chopped flat leaf parsley

  • Increase oven to 425°.
  • Spray baking sheet with non-stick baking spray.
  • Toss croissants with melted butter and parsley.
  • Spread evenly over baking sheet and bake 5 minutes.
  • Serve over stew.

NOTES: Baby carrots are a great and easy substitution.

COOKING THURSDAY ~ COKE CAKE ~ BLOG 365.57B

COKE CAKE
1 cup flour
1 cup sugar
3/4 cup miniature marshmallows
1/4 cup shortening
1/4 cup butter, softened
2 scant tablespoons cocoa
1 Jumbo egg, beaten
1/2 cup Coca-cola
1/4 cup buttermilk
1/2 teaspoon baking soda

  • Preheat oven to 350°. 
  • In a large mixing bowl sift together the flour and sugar. 
  • Stir in marshmallows and set aside. In a medium saucepan melt the butter and shortening together. 
  • Add the cocoa and coke, mixing well. 
  • Pour over the flour mixture. 
  • Add the buttermilk, egg and baking soda, mixing well. 
  • Pour into a greased 8×8 pan and bake 30-40 minutes or until cake center springs back. 

ICING 
1/4 cup butter, softened
3 tablespoons coke
2 scant tablespoons cocoa
2 cups powdered sugar

  • Bring butter, cocoa and coke to a boil. 
  • When smooth, remove from heat and mix in sugar to desired consistency.
  • Pour over warm cake and allow to set up.
  • Enjoy 

BEFORE & AFTER ICING
Hubby gave it 2 thumbs up!  

Originally posted 8-26-2014 Updated 2-26-2026

COOKING THURSDAY ~ MANDARIN CHICKEN ~ 2026 BLOG 365.50B

I started with a vintage 1972 recipe from an antique store old recipe box and morphed it into this healthy version inspired by Panda Express. Start with fresh chicken breast chunks, coat them in a sweet and salty glaze made of FRESH honey tangerine (YEP that’s a real fruit) and lime juice, brown sugar and Bragg’s liquid aminos (a lower sodium choice) served over fluffy rice or with yakisoba noodles.

Prep Time 5 minutes minutes
Cook Time 17 minutes minutes
Total Time 22 minutes minutes

MANDARIN CHICKEN serves 4
4 boneless skinless chicken breasts, chopped into bite-sized chunks
1 tablespoon avocado oil
Scant 1/4 cup honey tangerine or orange juice juice
Juice of 1 LARGE lime
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons water
1 tablespoon corn starch
FRESH ground black pepper, to taste

GARNISH:
sliced green onions
sesame seeds

  • In a large skillet over medium-high heat, add the oil and when shimmering, the chicken.
  • Stir the chicken to coat it in the oil, letting the chicken cook 5-7 minutes until they start to brown on a couple of sides, stirring occasionally.
  • In a small bowl whisk together the juices, liquid aminos, brown sugar, water, corn starch, and black pepper until well blended.
  • Pour the sauce over the browned chicken and stir to coat.
  • Once sauce has come to a bubble, reduce the heat to a simmer.
  • Let the chicken and sauce SLOWLY simmer for 7-8 minutes, or until chicken is cooked through.
  • Serve hot over fluffy rice or yakisoba noodles.
  • Sprinkle with optional green onions and/or sesame seeds.

COOKING THURSDAY ~ SHEET PAN MAC & CHEESE ~ 2026 BLOG 365.50A

SHEET PAN MAC & CHEESE

The beauty of this scratch and homemade recipe is that EVERYONE can get a bit of the crispy edge in their serving while still getting the yummy and cheesy center too. A win, win with the best of both worlds.

1 pound Barilla macaroni
2 cups WHOLE milk
1 tablespoon cornstarch
4 ounces cream cheese, softened to room temperature
1 tablespoon Dijon mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 tablespoons butter, melted and cooled
FRESH ground sea salt and black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon QUALITY paprika
1 teaspoon Frank’s original hot sauce
1/4 teaspoon FRESH ground nutmeg
2 cups shredded Colby Jack cheese
1 bunch green onions, thinly sliced

  • Preheat oven to 425°.
  • Cook macaroni al dente. Drain and return to the hot pan.
  • Whisk together the milk and cornstarch until smooth.
  • Add the cream cheese and mustard to the pasta, stirring until cheese is melted and pasta is well coated.
  • Pour the milk mixture over the pasta.
  • Fold in the butter, garlic powder, onion powder, paprika, hot sauce , nutmeg, sharp cheddar cheese and
  • Monterey cheddar cheese, stirring to combine and melting some of the cheese.
  • Transfer pasta to rimmed baking sheet.
  • Sprinkle Colby jack cheese over top.
  • Bake 15-20 minutes until cheese is melted and edges are crispy.
  • Top with sliced green onions and enjoy!

NOTES:

  • I often like to use flavored cheese. This time was a green onion cheddar.
  • DO NOT ADD salt! 
  • I often use cheese ravioli mixed in with the macaroni.
  • Boursin flavored cheeses substitute well for cream cheese.

 

COOKING THURSDAY ~ MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) ~ 2026 BLOG 365.43C

MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) aka British Baked Beans from the BARBECUE SIDES cook book that I adapted to our taste.

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Additional Time 8 hours
Total Time 9 hours 30 minutes

2 cups dried great northern or navy beans, rinsed
1 tablespoon butter
6 slices bacon, diced
1/2 cup FINELY diced onion
½ cup QUALITY tomato ketchup
4 tablespoons QUALITY tomato paste
1/2 cup brown sugar
1 tablespoon molasses
¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
FRESH ground black pepper, to taste
2-3 tablespoons apple cider vinegar
3 cups + 1 tablespoon homemade chicken stock
1 ½ tablespoons cornstarch

  • 
To a large bowl add the beans, cover with water, more than double the amount and soak at room temperature for 8 hours or overnight.
  • After 8 hours drain, discard the liquid and rinse the beans.
  • Add the beans to a large oven proof skillet.
  • Cover the beans about 2 inches above the beans with water and bring to a SLOW boil.
  • Simmer for 1 hour uncovered, stirring often so they don’t stick to the bottom. The cooking time will depend on the beans, so check them often for tenderness.
  • Drain beans WELL.

 

  • Preheat oven to 350°.
  • To the same skillet add the bacon, cooking crisp. With a slotted spoon remove bacon pieces to drain on paper toweling. Reserve only 1 tablespoon of grease in pan and add butter.
  • Whisk together the ketchup and tomato paste. Taste the for sweetness, you may need to adjust the amount of sugar so the sauce is not too sweet. Add sugar and molasses, stirring to blend well. Add the mixture to the skillet.
  • Stir in the garlic powder, onion powder, salt, vinegar and stock, whisking to combine until well blended.
  • In a small bowl, mix 1 tablespoon of stock with the cornstarch and mix until dissolved before stirring into the sauce.
  • Fold the cooked beans into sauce and stir well.
  • Transfer to the oven.
  • Bake uncovered 25-30 minutes until thickened.

SLOW COOKER METHOD:

  • After soaking and rinsing the beans, turn your slow cooker on low.
  • Add drained beans to slow cooker.
  • Sprinkle bacon pieces and onions over the beans.
  • Whisk together the remaining ingredients EXCEPT THE SALT, as this can cause the beans to take longer to cook.
  • Cover and cook for 6 to 8 hours. But start checking them at 6 hours for tenderness, then stir in the salt.

Note: DO NOT USE CANNED BEANS FOR SLOW COOKER METHOD. THEY WILL TURN OUT MUSHY.

COOKING THURSDAY ~ CREAMY SEAFOOD LASAGNA ~ 2026 BLOG 365.43B

CREAMY SEAFOOD LASAGNA (shrimp & crab)

This milder and delicate version of lasagna lets the seafood shine through with a creamy and buttery white sauce that is very adaptable to any variations that you make to suit your taste buds. It’s the combination of flavors and textures that makes this recipe so incredibly satisfying. Add some spinach, scallops, a touch of white wine, lemon zest or your own favorite changes to brighten up the flavor. Maybe some scallops, cod or even some lobster? I also like this recipe with a tomato sauce base that lets the seafood shine even brighter.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8

12 lasagna noodles
1 bay shrimp, peeled and chopped
1 pound crab meat (lump or claw)
3 tablespoons butter
3-4 cloves garlic,minced, to taste
1 small onion, finely chopped
1 ½ cup heavy cream
1 cup WHOLE milk
3-4 tablespoons Wondra flour
1 ½ cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
15 ounces ricotta cheese
1 LARGE egg
1 tablespoon FRESH chopped lemon thyme
½ teaspoon Old Bay seasoning
½-1 teaspoon paprika, to taste
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley

  • Preheat oven to 375°.
  • Grease a 9×13-inch baking dish.
  • Cook lasagna noodles in salted boiling water until al dente. Drain and set aside on parchment paper to prevent sticking. Or better yet, use Ina Garten’s method of soak your lasagna noodles in a baking dish of **REALLY hot water for 20-25 minutes while you prepare your filling. This will give them the texture of fresh made pasta – pliable, but NOT sticky making assembling your lasagna a breeze.
  • In a bowl mix together the shrimp and crab until well combined.

 

  • In a skillet, melt butter over medium heat.
  • Add garlic and onion, cooking until soft and fragrant.
  • Stir in flour to make a roux, cooking for 1–2 minutes.
  • Slowly whisk in cream and milk until smooth and thickened, but not too thick.
  • Stir in half the mozzarella and half the Parmesan.
  • Season with Old Bay, paprika, salt, and pepper. Remove from heat.
  • In a small bowl, mix ricotta, egg and 1 1/2 tablespoons of the parsley.

ASSEMBLY

  • Spread a thin layer of sauce on the bottom of the baking dish.
  • Add 3 noodles.
  • Spread with some of the ricotta mixture, a portion of shrimp and crab, a bit more sauce and a sprinkle of mozzarella.
  • Repeat layers until all ingredients are used, finishing with noodles, sauce, and remaining cheese.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake another 15 minutes, until golden and bubbly.
  • Let rest for 10 minutes before slicing.
  • Garnish with remaining parsley.
  • Serve with crusty or garlic bread.

NOTES:

  • Trading out some of the ricotta cheese for goat cheese will cut through the richness and had a bit of a flavorful tang and a more savory flavor..
  • If using frozen seafood, make sure your shrimp and crab are VERY WELL drained to prevent excess water in the lasagna.
  • **I like to use homemade chicken stock instead of hot water if I have it on hand.
  • Al dente noodles will hold up better and absorb just the right amount of sauce. DO NOT OVER COOK YOUR NOODLES.
  • Give the lasagna 10 minutes to rest after baking! This allows it to set, making cleaner, more beautiful slices.

COOKING THURSDAY ~ PEPPER JELLY DIP ~ 2026 BLOG 365.43A

PEPPER JELLY DIP

Cream cheese and pepper jelly make the ultimate appetizer. The sweet, spicy and creamy flavors blend together to make the perfect dip. In fact, it’s a classic and very popular southern appetizer. AND it’s so very simple to make!

8 ounce block of cream cheese, softened to room temperature
½ to 1 cup of red or green pepper jelly
Assorted crackers (such as Ritz or Carr’s water crackers), pita chips, or sliced baguettes for serving, but Ritz are my ultimate favorite

  • Place the softened block of cream cheese on a serving plate or platter.
  • Spoon the pepper jelly generously over the top, letting it drip down the sides.
  • Serve immediately with crackers.
  • Provide a small cheese knife for spreading. 

VARIATIONS:

  • Baked Dip: Mix the softened cream cheese with shredded cheddar and/or pepper jack cheese, garlic powder, and onion flakes.
    Spread in a baking dish, bake at 350°F (175°C) for 15 minutes, then top with warmed pepper jelly and serve warm.
  • Additions: Add crumbled bacon, chopped green onions, toasted pecans or ?????
  • Flavor Twists: Substitute the pepper jelly with your favorite or change out the cream cheese for a Boursin flavored cheese. 

COOKING THURSDAY ~ CREAMY STEAK & POTATO SOUP ~ 2026 BLOG 365.36C

At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!

CREAMY STEAK & POTATO SOUP serves 6-8

Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.

1 tablespoon avocado oil
1 pound beef (top sirloin or ribeye, cut into small bite size pieces)
FRESH ground sea salt and black pepper
Montreal Steak seasoning
1 cup FINELY diced onion
2 cloves garlic, FINELY minced
4 cups beef stock
2 pounds potatoes, washed and cut into 1-inch cubes
1/2 cup butter
1/2 cup AP flour
3 cups WHOLE milk
1 cup heavy cream
8 ounces shredded white cheddar cheese
green onions, optional garnish

  • Add the oil to a large dutch oven over medium heat.
  • Generously season the steak with the salt, pepper and Montreal steak seasoning.
  • Add flour to a large ziplock bag.
  • Add steak pieces to the bag.
  • Remove steak pieces, shaking off excess into bag. Reserve flour.
  • Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
  • Remove the steak with a slotted spoon and set it aside.

  • Add the onions and garlic to the pot cooking 2-3 minutes until softened.
 Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
  • Add the beef stock and the potatoes.
  • Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender.

  • Meanwhile, in a saucepan over medium heat, melt the butter.
  • Whisk in the flour until combined and cook 1-2 minutes, stirring often.
  • Whisk in the milk.

  • Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened.

  • Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through.

  • Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended.

  • Adjust seasoning as necessary.
  • 
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.

  • Serve with crusty bread.

NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.