BLOGMAS 2020 ~ DAY 1 ~ ELF ON THE SHELF OR JULENISSER?

This is day 1 of BLOGMAS 2020. We’ve all had a stressful year and need some fun. I want this year especially to be relaxing and stress free. I’m not even doing a linky. Just comment on my post and let me know you’re playing along and I’ll be sure to visit and comment on your post. At the bottom of this post is a list of the prompts.

I know some people begin the day after Thanksgiving, but for us December 1st is the beginning. For several years we’ve done an Elf on the Shelf for the munchkins. Each year we did a “cousin” elf so it wasn’t the same elf every year. I know many parents are dreading that darned elf every year and having to come up with 24 DIFFERENT scenarios that are different from the previous year!

But I’ve discovered Julenisser, a Nordic tradition, this year to replace the previous Elf on a Shelf.   We’re calling him Bailey. I can’t find that a Julenisser is actually given a name, but I’m winging it here. 😀 The nisse is one of the most familiar creatures of Scandinavian folklore.

In Solvang, a Danish community, they actually do a Nisse Adventure like a scavenger hunt and Danish style JuleFest celebration throughout the month.

In Denmark there is a serious subculture regarding the Christmas elves and gnomes known as Julenisser. They live in forests and eat fruits and berries throughout the year before they come spend the month of Christmas with your family. They have BIG hearts and ARE magical! They love to play tricks on you and your family.

So when do you begin? Do you have unique names for your elf? Or do you have a Julenisser?

HAPPY HOMEMAKER & MENU PLAN MONDAY week 49 of 2020

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

GOOD MORNING I hope everyone had a WONDERFUL Thanksgiving and weekend. Ours, like many of yours I’m sure was VERY quiet.  I did prepare a pretty traditional meal with leftovers for a couple days.  I even did a little “Black Friday” shopping 😀 LOCALLY and by appointment with a couple mom and pop shops on Friday – the beauty of small town living and by appointment was NOT getting up at the crack of dawn being able to support local merchants as well as completing my Christmas shopping.

Saturday and Sunday were quite chilly and lazy for me.  I did manage to get Christmas gifts wrapped as well as the Christmas cards addressed and ready for mailing while I watched a couple Christmas movies.

And don’t forget tomorrow is day 1 of BLOGMAS 2020. We’ve all had a stressful year and need some fun. I want this year especially to be relaxing and stress free. I’m not even doing a linky. Just comment on my post and we’ll you’re playing along. I’ll be sure to visit and comment on your post. Here is my list of this year’s prompts.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING It is supposed to be pretty clear all week with highs in the 40’s and low 50’s which will make for colder nights with lows in the low 30’s. I have on Levis, a favorite plush hoodie and my favorite red UGG’s.

ON THE BREAKFAST PLATE I’m back to hot water regularly and peach yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING just a couple loads of laundry to be done
  • GROCERIES & ERRANDS I have a pedicure appointment Tuesday so will pick up the few groceries we need as well as run the errands in town I need to accomplish.
  • FINISH HOMEMADE CHRISTMAS GIFTS & CHRISTMAS ORDERS
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
  • NETFLIX – We just finished the Travelers series and were sorry to hear there won’t be a 4th season, but were glad to hear season 2 of Virgin River has been released which we will start tonight.  We also watched Christmas Chronicles 2 with Kurt Russel and Goldie Hawn
  • PRIME – Mrs. Maisel should be released later this week
  • HULU – Just finished REBA and are looking for another late night comedy
  • CABLE – Young Sheldon, American Housewife, Unicorn, MOM which just isn’t the same without Anna Faris, Chicago series (MED, FIRE & PD), L&O SVU, BULL, All Rise, Blue Bloods, Magnum PI, MacGyver, FBI & FBI Most Wanted, SWAT, NCIS, NCIS LA and NCIS New Orleans AND of course there are the obligatory Hallmark and Lifetime Christmas movies to watch 😀

I’M READING

  • A Home for Unloved Orphans by Rachel Wesson – I’m about half through and am enjoying it, despite its sad topic, as it chronicles the differences and clashes between the cultural classes as well as men and women’s rights post WWI, Spanish flue and the depression of the early 1900’s.

FAVORITE PHOTO FROM THE CAMERA This is a silly photo this week. Years ago I was so tired of wasting the last of any shampoo in the bottle or just couldn’t talk myself into not finishing a bottle even though I didn’t care for the shampoo.  That’s when it occurred to me that I didn’t need to buy shower gel or even hand soap, but just make my own by funneling it all into my favorite pump bottles.  Now I don’t waste anything and it’s even kind of pretty looking! As for conditioner, it makes a great vehicle for shaving your legs while also moisturizing them 😀

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
MEATLOAF, DRESSING and SALAD
PORK CHOPS and SCALLOPED CORN
C.O.R.N.  clean out refrigerator night
CHICKEN & PEANUT STEW
ITALIAN PIZZA CASSEROLE
ANCHO HONEY GLAZED PORK TENDERLOIN & SALAD
C.O.R.N.
clean out refrigerator night
DESSERT
strawberry lemonade bars

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • APPLE LEMON HARVEST BUNDT CAKE
  • CITRUS BRINED ROAST TURKEY
  • BRUSSELS SPROUTS CASSEROLE

BACON WRAPPED CHICKEN & PEA MEDLEY

Casual? Elegant? A little bit of both which makes it perfect for serving company. This recipe was originally written using chicken thighs, but I prefer thin cut chicken breast steaks. As always I made the recipe in its entirety as written the first time through and then made the necessary changes to make it even better, in our opinion.  It needed more “sauce” so I added the chicken broth and flour to create more of a gravy.  I also added the thin slice of provolone to give the chicken inside a bit of oomph. The recipe also had you starting the chicken on the stove and then moving the pan to the oven.  I found that the bacon crisps up better when cooked entirely in the oven where the grease drained off into the baking sheet.

BACON WRAPPED CHICKEN & PEA MEDLEY
4-6 boneless, skinless thin cut chicken steaks
FRESH ground sea salt and black pepper
4-6 slice provolone cheese
8-12 bacon slices, not too thick
1 teaspoon avocado oil
2 tablespoons butter
4 shallot, sliced
2-3 cups sugar snap peas, trimmed
1 can LeSeur peas, drained
2 tablespoons WONDRA flour
1/3 cup chicken broth
1/3 cup heavy cream
1 tablespoon FRESH chopped thyme

  • Preheat oven 400°.
  • Generously season chicken steaks on both sides.
  • Roll each chicken steak up with a slice of Provolone cheese on the inside and wrap with 2-3 slices of bacon, securing with toothpicks.
  • Place chicken breasts on a wire rack on a baking sheet
  • Place baking sheet in oven for 25 minutes while you prep the snap peas.
  • Remove baking sheet from oven, remove toothpicks and transfer chicken to serving platter to keep warm.
  • Heat avocado oil in an enameled cast iron pan over medium high heat.
  • Add butter to melt.
  • Add shallots, cooking 2-3 minutes.
  • Add sugar snap peas, stirring occasionally 5-7 until tender.
  • Sprinkle with flour and stir to blend.
  • Stir in broth and thyme, cooking several minutes.
  • Add heavy cream and cook several minutes until it begins to thicken.
  • With a slotted spoon transfer the peas and shallots to the platter.
  • Drizzle sauce over chicken breasts.
  • Garnish with additional thyme if desired.

NOTE: To change the flavor profile a bit try using different herbs, tarragon, dill etc…

VODKA CHICKEN POMODORO (VODKA TOMATO CHICKEN)

The word pomodoro or Pomo d’oro is Italian for tomato, or more specifically “golden apple”. LOL 😀 that is about all that is actually Italian about this recipe! Yet another possible origin of the word is derived from the aphrodisiac qualities in the french translation pomme d’amour, the love apple.

While researching the word pomodoro, I found that tomatoes aren’t even indigenous to Italy, meaning they weren’t originally Italian, though they are a staple in the Italian kitchen of today!  Tomatoes were first discovered in Central America, but made their way to Italy in the late 15th century and because the growing conditions were ideal for tomatoes Italy became a prominent tomato region making tomatoes a staple in Italian kitchens and Mediterranean recipes!

According to Il Pomodoro Italiano, “The Italian Tomato”, there are over 320 different variations of the tomato. The beautiful golden tomatoes (Pomo d’oro) tend to have a sweeter taste and have a low sugar and acid content. For more information on the varieties of Italian tomatoes check out Delicious Italy.

VODKA CHICKEN POMODORO
4 boneless, skinless chicken steaks
FRESH ground sea salt and black pepper
garlic salt
1/4 cup WONDRA flour
2 tablespoons butter
1/4 cup QUALITY Vodka
1/2 cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons FRESH chopped tarragon
1 bunch green onions, sliced thin
1 cup halved cherry or grape tomatoes
2 tablespoons heavy cream

  • GENEROUSLY season chicken steaks with FRESH ground sea salt, black pepper and garlic salt.
  • Heat large skillet over medium heat and melt butter.
  • Dredge chicken steaks in flour and add to skillet.
  • Saute; chicken steaks 3-4 minutes per side until JUST cooked through.
  • Transfer chicken to platter and keep warm.
  • Deglaze pan with vodka and cook 1-2 minutes until alcohol is cooked off.
  • Add onions to pan, stirring 30 seconds or so.
  • Add chicken broth, lemon juice and tarragon, blending well.
  • Add cream, stirring to blend before adding tomatoes and returning the chicken to pan, turning to coat.
  • Heat through and serve with your favorite rice or mashed potatoes ad sauce drizzled over top.

CHEDDAR PAN ROLLS

CHEDDAR PAN ROLLS
3-4 1/4 cups flour
2 tablespoons sugar
1 tablespoon salt 1 package (1/4 ounce) active dry yeast
2 cups WHOLE milk
1 tablespoon butter
2 cups + 1/4 cup FINELY shredded cheddar cheese
1 LARGE egg white, beaten

  • In a large bowl whisk together 2 cups of the flour, sugar, salt and yeast.
  • In a small saucepan heat the milk and butter to 120°-130°.
  • Add milk mixture into the dry ingredients, beating until smooth.
  • Stir in cheese and enough flour to form a soft dough, but do not knead!
  • Cover and let rise in a warm place 45-60 minutes until doubled in size. Dough will be soft.
  • Punch dough down and divide into 2 portions.
  • Shape each portion into 12 balls.
  • Place your rolls into a greased 9×13 greased baking pan.
  • Cover and let rise in a warm place for another 45 minutes or so until double in size.
  • Preheat oven to 350°.
  • Brush with beaten egg white.
  • Bake 20-25 minutes until golden.
  • Sprinkle with 1/4 cup cheese last 5minutes.

TUNA NOODLE CASSEROLE (NOT YOUR GRANDMA’S)

TUNA NOODLE CASSEROLE (NOT YOUR GRANDMA’S)
1 stick butter, divided 2 tablespoons + 2 tablespoons + 4 tablespoons
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
3 cups DRY wide egg noodles
4 cloves garlic, minced
1 bunch green onions, whites only sliced thin
4 cups SMALL broccoli florets (about 3 crowns, stalks discarded or used elsewhere)
14 ounces marinated artichokes, drained WELL
1/4 cup WONDRA flour
4 cups WHOLE milk
1/4 cup cream sherry
4 ounces cream cheese, sliced into 8-10 pieces
2 LARGE cans white albacore tuna in water, drained WELL
1 cup shredded Gruyere
1/4 cup FRESH chopped Parsley
Several sprigs FRESH thyme
1/2 cup PANKO crumbs

  • Prepare noodles al dente per package instructions. Drain and set aside.
  • Melt avocado oil and 2 tablespoons butter in large saute pan.
  • Add green onions and garlic, sauteing 2 minutes until garlic is golden and fragrant.
  • Increase heat to medium-high and add broccoli florets, sauteing 7-8 minutes until broccoli is tender and vibrant green.
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Add artichokes and Parsley, cooking several minutes more until all liquid is absorbed.
  • Pour broccoli and artichokes into colander and drain off any remaining oil.
  • Return pan to stove and melt 4 tablespoons butter.
  • Whisk in WONDRA flour until smooth and golden.
  • Gradually add milk and cream sherry stirring well after each addition. Cook until slightly thickened.
  • Add cream cheese pieces, whisking until smooth.
  • Add Gruyere, whisking until smooth.
  • Adjust seasoning.
  • Fold in tuna until well blended.
  • Fold in broccoli and artichokes until well blended.
  • Fold in noodles.
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Transfer to 3 quart 9×13 baking dish.
  • Melt remaining 2 tablespoons of butter.
  • With a fork blend melted butter and Panko crumbs.
  • Sprinkle crumb mixture evenly over casserole.
  • Bake 30-45 minutes until crumbs are golden and casserole is bubbly.
  • Garnish with green onion tops if desired.

CHICKEN NEW ORLEANS

I first saw this recipe for Chicken Lazone Pasta on Facebook and it looked mouth wateringly yummy, that I had to know more. As I began researching the original name, I found several different people had made versions, (some attributing it to Brennan’s Restaurant in New Orleans) that were great on their own, but it was when I married the best parts of both recipes together that I found my version to be fantastic and Chicken New Orleans was born. It really is a restaurant quality meal made at home with a rich, full bodied and full flavored creamy sauce.

One recipe used chicken tenders and another used full chicken breasts. I settled on thin cut chicken steaks as middle ground. One used granulated garlic and another FRESH garlic. I cut down the proportions of both and prefer the mixed flavor mediums. I also cut down the Creole seasoning a bit and increased the FRESH herbs. One called for linguine and another for fettuccine, but honestly any pasta you choose works well. I like Farfalle and Campagnelle, but I use what I have on hand. I also use WONDRA flour instead of all purpose because it is much finer and makes a smoother sauce.

CHICKEN NEW ORLEANS adapted from What’s in the Pan  and Slow Roasted Italian

Prep Time10 mins Cook Time20 mins Total Time30 mins
SEASONING
FRESH ground sea salt and black pepper
1 1/2 teaspoons SLAP YOUR MAMA seasoning
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup WONDRA flour

  • In a large ziploc bag, combine FRESH ground sea salt, black pepper, SLAP YOUR MAMA, paprika, onion powder, garlic powder, and flour.


CHICKEN
4-6 thin chicken steaks
1 tablespoon avocado oil
1 tablespoon butter

  • Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  • Preheat large cast iron skillet.
  • Add avocado oil and melt butter over medium-high heat.
  • Cook the chicken steaks 2-3 minutes per side until cooked through. Transfer to a plate and cover with foil to keep warm.

PASTA
1/2-3/4 pound pasta
1/4-1/2 cup Pasta water (reserve it)

  • Boil pasta in salty water, drain, but do not rinse.
  • Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow – as much as you would like to have according to your liking.

SAUCE
4 tablespoons butter
Remaining seasoning mixture
1 tablespoon FRESH chopped tarragon leaves
1 tablespoon FRESH chopped flat leaf parsley
1 tablespoon FRESH chopped thyme leaves
2 cloves garlic, FINELY minced
1-2 teaspoons smoked Paprika
2 cups heavy cream

  • Add butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until golden and flour is no longer raw.
  • Add more paprika and heavy cream into the skillet.
  • Add MOST of the FRESH herbs to the sauce, but reserve a bit for garnish.
  • Bring to a SLOW boiling point.
  • Lower heat and simmer 3-4 minutes.
  • Taste the sauce and adjust seasoning to your liking.

  • Add cooked pasta into the sauce and stir until fully coated.
  • Return chicken to the skillet, turning to coat with sauce well.
  • Sprinkle with remaining chopped herbs.

NaBloPoMo ~ PROMPT CATCH UP DAYS 11-30

These were the remaining prompts for NaBloPoMo that I had yet to answer. I have in my own way participated in blogging every day and will continue to do so, but I realized these prompts didn’t fit me well.

I have to be honest – these are not things I normally blog about and many of the questions were so open ended or so deep that they really belonged in a private session between you and your therapist.  So in a long rounded way I’m, saying that I will still be blogging every day, just in my own way!

Day 11: What is my biggest dream?
Day 12: What am I thankful for today?
Day 13: What or who am I beneath all my roles?
Day 14: What kinds of feelings am I feeling right now?
Day 15: What is the worst that could happen if I let go of things that no longer serve me?
Day 16: What have been the most defining moments that have helped shape my life?
Day 17: What does ‘being’ mean to me?
Day 18: What fascinates me so much that the thought of it won’t leave me alone?
Day 19: What are my best qualities?
Day 20: Where am I going and why?
Day 21: What does happiness mean to me?
Day 22: What is my life like when it is in balance?
Day 23: How or in what way do I experience myself when I’m alone?
Day 24: What kind of advice on life would I give my younger self?
Day 25: What kinds of routines/habits limit my experience of everyday life?
Day 26: What is my instinct telling me to do?
Day 27: What is my gift to the world?
Day 28: Am I focusing more on what my life looks like than on what it feels like?
Day 29: What kinds of recurring situations or people do I attract?
Day 30: Is there something in my life that makes me forget time while I’m doing it?

RUSSIAN CABBAGE SOUP

Oh my this is my new favorite soup! I could eat this EVERY day!

RUSSIAN CABBAGE SOUP adapted from The Sophisticated Cavemen  serves 8

1/4 cup avocado oil
1 LARGE onion, diced
4 carrots, halved lengthwise and sliced
3 celery ribs, halved lengthwise and sliced
3 garlic cloves, minced
1 (6 ounce) can of tomato paste
1 SMALL head of cabbage, large chopped
1 pound turnips, diced
8 cups homemade chicken stock
1/2 teaspoon caraway seeds (optional)
FRESH ground sea salt and black pepper, to taste
1 bay leaf
1/4-1/2 cup apple cider vinegar, to taste
1 1/2 cups chopped rotisserie chicken pieces
2 tablespoons FRESH Tarragon, chopped
2 tablespoons FRESH Parsley, chopped

  • Heat the avocado oil in dutch oven over medium high heat.
  • Add the onions, carrots, and celery and saute 5-7 minutes until onions are translucent.
  • Add the garlic and cook 30 seconds or so until fragrant.
  • Stir in the tomato paste and cook 3-4 minutes until it starts to brown.
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Add the cabbage and cook until it is slightly tender, about 5-6 minutes.
  • Add the turnips and pour in the stock.
  • Season again with the caraway seeds, salt, pepper, and bay leaf and bring to a SLOW boil.
  • Reduce the heat to LOW, cover, and simmer until the cabbage and turnips are tender, about 1 hour.
  • Remove the bay leaf.
  • Add chicken pieces (see note), stirring well.
  • Stir in apple cider vinegar.
  • Cover and simmer for another 5 minutes.
  • Stir in the the fresh tarragon and parsley.
  • Adjust seasonings to taste.

NOTE: for a different flavor profile substitute 1 pound of browned ground beef.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 48 of 2020

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

GOOD MORNING I hope you had a WONDERFUL week and are planning a quiet, but fun Thanksgiving week for yourselves.

I spent a bit of yesterday afternoon working on my BLOGMAS list for 2020. December will be here before you know it! I needed a bit of normalcy and hope hope you plan to play along too 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING They’re predicting a cold wet winter here.  The rain has moved back in AND the temperatures have dropped again. Our highs only happen for an hour or two a day.  We are definitely into the bone chilling cold time of the year and we’re not even into winter yet.  The “sunny” days are actually colder with no cloud cover to hold any warmth in the evenings.  I’m wearing my favorite Levi’s, pink hoodie pullover, warm boot socks and my favorite red UGGs. 😀

ON THE BREAKFAST PLATE Hot water and baby food

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I tried to get most of the laundry done over the weekend and will be glad the cleaning will get done “as I go” with the Thanksgiving dinner prep this week. Even a small Thanksgiving dinner requires time and prep when making it from scratch.
  • GROCERIES & ERRANDS are pretty much done except for a couple little things!
  • THANKSGIVING DINNER PREP I’m going to do a little each day to make the week easier! I actually started yesterday and will do as much today and tomorrow as possible.  Wednesday will be my “assembly” day to have the dressing and Brussels sprouts casserole ready for the oven on Thursday. I’ll also prepare dessert on Wednesday. I made the cranberry sauce on Saturday and will be starting the turkey brine tomorrow.  It does take a schedule. but leaves more time on Thursday for football and Christmas movies! 
  • PAPERWORK & PHONE CALLS Probably won’t get far on these since many things will close early for the holiday.
  • RECIPE RESEARCH & MENU PLANNING – I’m making a few new recipes for Thanksgiving and the next couple weeks that I think will be big hits.
WHAT’S ON THE DVR/TV
  • NETFLIX – Were on season 3 of Travelers, Jingle Jangle Christmas movie
  • HULU – on the last season of REBA
  • CABLE – Hallmark and Lifetime Christmas movies, Holiday baking shows, Some of the standard PRIME time shows – Chicago series, CSI’s, L&O SVU, American Housewife, Unicorn, Young Sheldon… 

I’M READING

  • A Home For Unloved Orphans by Rachel Wesson

FAVORITE PHOTO FROM THE CAMERA I put together a nice selection of drinks and snacks for the delivery drivers who have become even more essential this holiday season than ever before.  My new $12 card reader is working well for the failed SD card port – so much more cost effective than a new computer!

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SASSY CHICKEN & PEPPERS
BACON WRAPPED CHICKEN & PEAS
  C.O.R.N.   clean out refrigerator night
HAPPY THANKSGIVING SEE BELOW
CHICKEN POMODORO & SALAD
ITALIAN CASSEROLE
CHICKEN & PEANUT STEW
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • RUSSIAN CABBAGE SOUP
  • CHICKEN NEW ORLEANS
  • TUNA NOODLE CASSEROLE
  • CHEDDAR PAN ROLLS
  • BUTTERMILK BRINED TURKEY & GRAVY

CREAM OF POTATO SOUP PLUS!

This easy, full of flavor, rich and creamy potato soup recipe is truly the best!  It’s quick and easy and always so cozy and deliciously comforting.

CREAM OF POTATO SOUP
6 slices bacon, diced
3 tablespoons bacon grease
1 LARGE sweet onion, diced
1 1/2 cups chopped red, orange and/or yellow peppers
4 cloves garlic, minced
1/4 cup WONDRA flour
2 cups chicken stock
2 cups WHOLE milk, warmed
1 1/2 pounds Yukon gold potatoes, diced
1 cup shredded SHARP cheddar cheese
1/2 cup sour cream
FRESH ground sea salt and black pepper, or to taste

GARNISHES
Thinly-sliced green onions or chives
extra shredded cheese
extra bacon
A dollop of sour cream

  • Sauté bacon in a dutch oven until well rendered and crispy.
  • Transfer bacon pieces to a plate lined with paper towels.
  • To the reserved bacon grease sauce the onions until softened.
  • Add pepper pieces and sauté a couple minutes more.
  • Add garlic and saute’ until fragrant.
  • Stir in flour until smooth to create your roux.
  • Stir in milk and chicken broth, bringing to a SLOW simmer.
  • Add in potatoes, cooking and stirring often 20-30 minutes until potatoes are softened and tender. The smaller diced your potatoes are, the faster your soup will cook.
  • Taste and season to taste with FRESH ground sea salt and black pepper.
  • Fold in chicken pieces.
  • Stir in cheese, sour cream and crispy bacon pieces.
  • Serve warm with desired garnishes.

FLAVOR VARIATIONS
This soup makes an AWESOME base for all sorts of flavor variations! Just add 1 tablespoon of your favorite flavor of seasoning.

Some of my favorites are:

  • ITALIAN seasoning blend or FRESH chopped Basil, Parsley, Oregano
  • TEX-MEX seasoning blend or FRESH chopped jalapeno or similar type pepper
  • CAJUN – I like SLAP YOUR MAMA and/or chopped Okra
  • Or make it LOADED with sour cream, shredded cheese, chopped green onions
    Or add in your favorite veggies!

Changing up the type of potatoes is another way of amping the flavor – try sweet potatoes or baking the potatoes first.

NOTES:

  • I only use center cut bacon for ALL recipes because it has less fat, cooks up nice and evenly and usually tastes the best too!
  • I also use WONDRA for my flour because it is much finer so it makes a much smoother roux and creamier soup base.