Baked Potato Soup and Sweet Dinner Rolls

This recipe for baked potato soup was so thick and creamy -- you won't believe it is "light." This recipe for rolls is my "go-to" recipe. The rolls have just a hint of sweetness -- they pair perfectly with savory dishes. I do not have a breadmaker, so my altered directions are in red. I have made these into crescents (as directed), knots, and, as today, clover rolls. I used about a third of the dough for 6 rolls, and I froze the remainder.




Baked Potato Soup

Source: Cooking Light

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 C all-purpose flour (about 3 oz)
• 6 C 2% reduced-fat milk
• 1 C (4 oz) reduced-fat shredded extrasharp cheddar cheese, divided
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 C reduced-fat sour cream
• 3/4 C chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)

1. Preheat oven to 400.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Sweet Dinner Rolls

Source: AllRecipes

• 1/2 C warm water (110 degrees)
• 1/2 C warm milk
• 1 egg
• 1/3 C butter, softened
• 1/3 C white sugar
• 1 tsp. salt
• 3 3/4 C all-purpose flour
• 1 (.25 oz) package active dry yeast
• 1/4 C butter, softened

1. Place water, milk, egg, 1/3 C butter, sugar, salt, flour, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. IF YOU DO NOT HAVE A BREAD MACHINE: Combine water, milk, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Let sit five minutes, or until foamy. Add egg, 1/3 C butter, and sugar; mix until combined. In a small bowl, combine flour and salt. Slowly add to the egg mixture until combined. Switch to the bread hook, and knead on medium for 10 minutes.
3. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 C softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point-side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees. (You can also shape into knots and place on cookie sheet, or shape into balls and place in muffin tins that have been sprayed with cooking spray. Allow to rise for one hour, and brush with melted butter before baking.)
4. Bake in preheated oven for 10 to 15 minutes, until golden.

Blueberry Coffee Cake Muffins

I am not really a fan of struesel toppings on muffins. These are perfect with a dusting of powdered sugar. I use frozen blueberries because they are big and plump and I can get them year-round.

Blueberry Coffee Cake Muffins

Source: Barefoot Contessa (Food Network)

• 12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 C sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 tsp. pure vanilla extract
• 8 oz (about 1 C) sour cream
• 1/4 C milk
• 2 1/2 C all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 half-pints fresh blueberries, picked through for stems (I used about 2 C frozen blueberries -- do not thaw first)

1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Barcelona Hot Chocolate

Yesterday was a rare occasion -- Dave and I BOTH had snow days! After a perfect "snow day" lunch of grilled cheese and tomato soup, I decided to make a nice little snack. The Barcelona Hot Chocolate was a nice little afternoon pick-me-up. It tasted very similar to a mocha from a coffee shop.

Barcelona Hot Chocolate

Source: Cooking Light

• 2/3 C boiling water
• 2 oz good quality dark or bittersweet chocolate, finely chopped
• 1 1/3 C 1% low-fat milk
• 1 C brewed espresso or strong coffee
• 1/4 C unsweetened cocoa powder
• 1/4 packed brown sugar
• 1 2-inch piece orange rind strip (I left this out and added 1/2 tsp. ground cinnamon)
• 1/4 C frozen fat-free whipped topping, thawed
• Cocoa power (optional)

1. Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.

Grilled Salmon with Soy-Brown Sugar Marinade

We eat quite a bit of salmon in our household, mostly because I love fish, and salmon is one of the few types of fish thought to be safe for women who are pregnant or trying to conceive. This is our very favorite salmon recipe. It is so quick and easy, and it leaves the salmon with a wonderful sweet-salty crust. I served this with steamed asparagus and Israeli couscous for a quick and healthy meal. I usually grill the salmon, but given the crappy weather, I cooked it on the stove this time, and it still came out great.

Grilled Salmon with Soy-Brown Sugar Marinade

Source: Allrecipes

• 1 1/2 pounds salmon fillets (we also use salmon steaks from time to time)
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 C soy sauce
• 1/3 C brown sugar
• 1/3 C water
• 1/4 C vegetable oil

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Brownie Challenge Recipe #2 -- Deep Dish Brownies

Well, folks, the search may be over before it really even began -- I think I may have found the perfect brownie recipe! This recipe was flaky on the top, chewy on the edges, and dense and fudgy in the middle. I got this from Kayte's blog, and I believe she adapted it from a recipe on Allrecipes. I'm going to try baking them in a bigger pan next time with the hopes that they will come out even chewier. These were simply AWESOME. The definitely get 5 stars!

Deep Dish Brownies

Source: Allrecipes (adaptations from Kayte's blog)

• 3/4 C butter, melted
• 1 1/2 C sugar
• 1 1/2 tsp. vanilla extract
• 2 eggs
• 3/4 C all purpose flour
• 1/2 C unsweetened cocoa powder
• 1/2 tsp. salt
• 1/2 C semisweet chocolate chips

1. Preheat oven to 350. Grease an 8-inch square pan.
2. In a large bowl, blend melted butter, sugar, and vanilla. Beat in eggs, one at a time. Combine the flour, cocoa powder, and salt in a separate bowl. Gradually blend dry mixture into the egg mixture. Stir in chocolate chips. Spread the batter into the prepared pan.
3. Bake in preheated oven for 40-45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!

Cheese-Garlic Biscuits

I saw these on MrsPresley's blog and as soon as I read that they were like Red Lobster's biscuits I knew I HAD to make them immediately. To be honest, though, I can't take too much credit -- my lovely husband whipped these up while I was cooking dinner. We served them with Chicken Stuffed Shells -- I'm not going to share that recipe, because I was not overly crazy about it. But, back to the biscuits -- they were AWESOME and so easy! We cut the recipe in half since it was just the two of us, but we could have easily eaten an entire batch.



Cheese-Garlic Biscuits
Source: Bisquick

• 2 C Bisquick
• 2/3 C milk
• 1/2 C shredded cheddar cheese (2 oz)
• 2 Tbsp. butter or margarine, melted
• 1/8 tsp. garlic powder
• pinch dried parsley

1. Heat oven to 450.
2. Stir Bisquick mix, milk, and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes, or until golden brown. Stir together butter and garlic powder (and parsley); brush over warm biscuits.
   

Linguine with Shrimp and Lemon Oil

I love, love, love this recipe from Giada De Laurentis. It is VERY lemony, though. If you do not LOVE lemon, either cut the lemon in half, or walk away from this recipe. I cut the entire recipe in half since there are only two of us, and it was the perfect amount. This also gave me a chance to use my new pasta bowls. :)

Linguine with Shrimp and Lemon Oil

For the lemon oil:

• 1/2 C extra virgin olive oil
• 1 lemon, zested

1. Combine the olive oil and lemon zest in a small bowl and reserve.

For the pasta:

• 1 pound linguine pasta (I used whole-wheat linguine)
• 2 Tbsp. olive oil
• 2 shallots, diced
• 2 garlic cloves, minced
• 16 oz frozen shrimp
• 1/4 C lemon juice (about 2 lemons)
• 1 lemon, zested
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 3 oz arugula (about 3 packed cups)
• 1/4 C chopped fresh flat-leaf parsley

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes (whole-wheat pasta takes a few extra minutes -- about 11 to 12). Drain pasta, reserving 1 C of the cooking liquid.
2. Meanwhile, in a large, heavy skillet, warm the 2 Tbsp. olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.