Perfect Potato Soup ala ~DKBB~

 Perfect Potato Soup ala ~DKBB~

(original recipe from The Pioneer Woman)

 
4 to 6 slices bacon, cut into ½ inch pieces)
1 large onion, diced
3 to 4 whole carrots, peeled and diced into small pieces
3 stalks celery, diced into small pieces
4 medium potatoes, peeled and diced into small pieces
4 cups chicken broth
3 Tbsp. flour
1 cup milk
1 cup cream
½ tsp. salt (more to taste)
Fresh cracked pepper to taste
½ tsp. cayenne pepper
½ tsp. garlic salt
½ tsp. smoked paprika
2 tsp. oregano
1 tsp. rosemary
1 tsp. dried parsley

• Cook bacon in soup pot over medium-low heat; cook until just under crisp; remove bacon for now, but leave grease.
• Add onions, carrots, and celery to bacon grease and cook on medium, stirring occasionally, for about 5 minutes; add potatoes, salt, and pepper and cook for a few more minutes.
• Pour in broth and bring all to gentle boil; cook for about 15 minutes or until potatoes start to get tender.
• Mix the flour and milk in a jar with a lid, shaking until well blended; pour into the soup and cook all 5 minutes.
• Add in the seasonings, cooked bacon, and cream; let all simmer for about 30 minutes.
• You can use an automatic pan stirring device (like a Uutensil StirrTime) to get everything well blended and keep things from sticking to the bottom of the pot.

Herbed Baked Eggs ala ~DKBB~

Herbed Baked Eggs ala ~DKBB~

(original recipe from Ina Garten)

1 clove garlic, minced

Pinch thyme

Pinch rosemary

Pinch parsley

1 Tbsp. freshly grated Parmesan Reggiano cheese

2 large eggs

2 Tbsp. heavy cream

1 Tbsp. unsalted butter

Kosher salt and freshly ground black pepper

Toasted bread (I prefer homemade or English muffin)

• Preheat broiler (at 450° F) for 5 minutes, placing oven rack 6 inches below broiler.
• Combine garlic, thyme, rosemary, parsley, and cheese and set aside.
• Carefully crack each egg into a small bowl (do not break the yolks) and set aside.
• Place 2 individual ramekins on a cookie sheet; put 1 Tbsp. cream and ½ Tbsp. butter in each; place under broiler for about 3 minutes, until hot and bubbly.
• Quickly but carefully, add an egg to each ramekin, sprinkle with the cheese mixture, and salt and pepper; place back under broiler for 3 to 5 minutes, until the whites of the eggs are almost cooked.
• The eggs will continue to cook after you take them out of the oven; allow them to set for 60 seconds before serving.
• You can leave them in the ramekins and dip your toast into them, or if they are a little too done, you can remove them from the ramekins and place them on the toast.

Roasted Pork with Apples and Potatoes ala ~DKBB~

Roasted Pork with Apples and Potatoes ala ~DKBB~

(original recipe in the March 2018 edition of Cooking Light magazine)

Photo from Cooking Light

1 1 lb. pork tenderloin, trimmed

3 Tbsp. olive oil

1½ Tbsp. fresh thyme, chopped

1½ Tbsp. fresh rosemary, chopped

1¼ tsp. kosher salt, divided

1 tsp. cracked black pepper

4 to 6 potatoes, cut into 2” wedges (any kind - your choice - could also use sweet potatoes)

2 large Braeburn apples, peeled and sliced

12 to 16 oz. fresh green beans, trimmed

¼ cup chicken stock

¼ cup unsalted butter

2 Tbsp. apple cider vinegar

• Preheat oven to 500° F; place heavy rimmed baking sheet (jelly roll pan) in oven and leave in while oven preheats.
• Combine oil, thyme, rosemary, 1 tsp. salt, and pepper; rub ⅓ of this on pork.
• Remove hot pan from oven, place pork on it, and return to oven; immediately lower the oven temperature to 450° F and bake pork for 5 minutes.
• Toss potato wedges and apple slices with remaining oil/seasonings mixture, coating all well.
• Remove pan from oven; add coated potatoes and apples to pan with pork and return to oven; continue baking until a thermometer inserted in pork registers at least 140° F (15 minutes).
• When pork reaches correct temperature, remove it from the pan, place on plate, and let it cool a bit, then slice it into ¾” to 1” slices.
• Leaving potatoes/apples on pan, add the green beans and continue baking for another 10 to 12 minutes (you want the potatoes done and the beans just a tich past crisp).
• Remove pan from oven and place potatoes/apples/beans in a bowl.
• To now-empty hot pan, add ¼ tsp. salt, stock, butter, and vinegar; scrape all leavings on bottom of pan loose and stir until butter is melted.
• Add veggies and sliced pork back to pan and put back in oven for another 5 to 8 minutes.
• Serve pork, veggies, and stock together.

Grilled Mahi Mahi ala ~DKBB~

Grilled Mahi Mahi ala ~DKBB~

(original recipe from cdkitchen.com)

6 Tbsp. olive oil

6 Tbsp. lemon juice

¼ cup chopped fresh basil

2 Tbsp. chopped fresh rosemary

2 Tbsp. balsamic vinegar

2 cloves garlic, minced

2 tsp. Worcestershire sauce

2 tsp. low-sodium soy sauce

4 mahi mahi fillets, 4 to 6 oz. each (or you can use swordfish or halibut)

Salt and freshly ground cracked pepper

• In a small bowl, combine the first 8 ingredients.
• Sprinkle fish fillets with salt and cracked pepper; place into gallon-size zip-top bag and pour in marinade; seal and shake gently to coat fish evenly.
• Refrigerate for at least 2 hours, but no more than 6.
• Preheat grill to medium low; grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork. You can grill the fish directly on the grill, or on foil, or on a soaked wood plank – your preference.

Serve with rice.