Monday, November 25, 2013

Cran-Orange Relish

One of my favorite things on the dinner table at Thanksgiving is the cran-orange relish. My grandmother always makes the relish for Thanksgiving, but now we live so far away and it is hard to get back to visit for the holidays. I decided a few years ago, that I would take this yummy favorite on as my tradition here with my family. I make it just a little different than Grandma used to, but tasting it still brings back happy memories from when I was younger. This year, my daughter, who is 5, decided she wanted to make it this year, with my supervision, of course.  This tastes so delicious with the turkey and even leftovers on a turkey sandwich.


2 cups fresh cranberries
1 large orange, quartered
1 cup sugar
2 cinnamon sticks
a few dashes of cinnamon

Using the shredder blade for the food processor, add the oranges and then the cranberries. Once they are shredded, add to a saucepan and add the sugar, cinnamon sticks, and a few dashes of cinnamon. Cook over medium-low heat until warm. This allows for the sugar to melt and it brings the beautiful red color of the cranberries to pop. Remove from heat and put in a covered bowl, store in the refrigerator. Serve with anything you like cranberries with!! Enjoy!

Sunday, November 17, 2013

Loaded Potato Cheese Soup

Once that colder weather moves in, my body seems to crave a yummy soup. I'm a cream soup type of girl verses the brothy-types. Potato cheese soup is by far my favorite, and now my 5 year old is also a huge fan. SO, yesterday afternoon, we decided we needed a pot of soup!  With my cute little sous chef assisting me, we made our soup with great success!

First you need some crisp bacon. The only successful way I have found to cook bacon, without all the mess, is on my broiling pan in the oven. No splattering of grease all over your stove, no getting burned from the grease, just easy. I usually bake it in the oven on 375 degrees for 20-30 mins. I just eyeball it.


1/2 lb bacon, cooked & diced
3-4 large potatoes, peeled & diced
2 TBSP olive oil
2 stalks celery, diced
1 large onion, chopped
2 cloves of garlic, chopped
salt & pepper, to taste
1/2 tsp dried basil
8 cups of chicken stock
2 cups shredded cheddar cheese
1 cup heavy cream
extra cheese to garnish
green onions, chopped to garnish

1/2 cup butter
1/2 cup flour


Saute onions, celery, and garlic in olive oil in a large pot.  Add the potatoes, salt, pepper, basil, and stock. Bring to a boil until the potatoes are cooked.  Stir in cheese and cream. Let simmer. 

Meanwhile, make the roux- melt butter in a saucepan, then start stiffing in the flour with a wooden spoon until the mixture is thick. Keep stirring over heat so it cooks. The flour will slowly begin to brown. Once golden brown in color, it can be used. The darker the roux, the more flavor it will add to the soup.

Once the roux is ready, stir into the soup. This allows it to get its thickness.

Serve in bowls and top with cheese, bacon, and green onions.