Crock Pot Loaded Baked Potato Soup

Can you tell I'm majorly obsessed with my crock pot? I love the idea of fluttering in the door, graceful as Snow White, arranging my apron so that it perfectly flows as I glide around the kitchen whilst whistling. But then reality strikes when I look in the mirror before I leave work. The AC wasn't working, so I'm a little sweaty, and I definitely didn't make washing my hair my priority that morning. I have mascara all over one eye (thanks, co-workers, for letting me know), and I slept 4 hours the night before and don't believe in coffee.

It is then that I curse that 5-minute window where I was inspired to cook a big meal.

Let's just start being realistic. If you are a working lady (and even if you are not), you enjoy walking into the house and having your meal made for you. Your husband probably does, too, because that means he doesn't have to wait to eat until you've battled that 30-minute traffic. I already have a recipe for potato soup that's to die for, but this one is definitely easier.

Shall we?

Ingredients:

• 6 potatoes, peeled and diced (I use red potatoes)
• 4 cups chicken broth
• 1/4 cup butter
• 1 medium onion, peeled and minced
• This is optional. Because we don't like onions, I use onion powder instead.
• 1 tablespoon minced garlic
• 3 teaspoons salt
• 2 teaspoons pepper
• 1 cup milk
• 8 oz. bag cheddar cheese
• 1/2 cup mozzarella cheese
• 1 tbsp. Chives
• 1 cup sour cream
• 1 tsp. ground mustard
• 1 tsp. Lawry's seasoning salt
• 8 slices of bacon, cooked and crumbled
• I buy the microwaveable kind, because I don't have the time or patience to make it on the stove. What's the point of making a crock pot meal when preparation takes 20 minutes?
• Extra cheese and bacon for sprinkling

Directions:

• After the potatoes are peeled and diced into small pieces, microwave them for about 5 minutes. Place in large crock pot.
• Throw all ingredients into the crock pot. Mix well.
• Turn the crock pot on low and let sit 8-10 hours.
• Using a potato masher, slowly "find" the potatoes inside the crock pot and mash them well. Stir.
• Serve hot, topped with more crumbled bacon and cheese, with a side of corn bread.

While I realize that no potato soup is particularly healthy, the main "foundation" for this soup is chicken broth, which is seriously better than other cream-based soups. This is perfect for a bistro night, served with a panini and fresh salad.

Love and flat-out-yumm,

Rachael

Crustless Broccoli and Potato Quiche

Easter is over. We all (hopefully) survived. And I don't know about all you hosts out there, but the thought of spending one more minute in the kitchen nearly killed me. Oh, but this quiche...it solves problems. See, every single morning — at least an hour before my alarm goes off — I hear those three dreaded words whispered in my ear: "Eggs and potatoes?" I find it ironic that I, the person who doesn't have to be into work until noon, wakes up earlier than many people who go into work at 9am.

This quiche temporarily fixed this small glitch in my marriage. Instead of pulling myself out of bed and back into the kitchen, I simply have to mutter the words, "Microwave some quiche." How great is that? Needless to say, I'll be getting my beauty sleep this week. And I need it.

I realize that this looks complicated. Somehow, I made this look much more complicated than it really is. So don't let the 3,987 steps deter you...once you've done it one time, you'll be a pro.

Ingredients:

• Olive oil 
• 2 cups potato, peeled and diced 
• 1 cup shredded cheddar cheese  
• 1 1/2 cups fresh broccoli florets
• 4 slices of bacon (optional)
• 1 tablespoon of Italian bread crumbs
• 1/3 cup Parmesan cheese
• 1 cup milk
• 6 eggs
• Salt and pepper 
• 1/4 tsp garlic powder 
• 1/4 tsp onion powder 
• 1/8 tsp nutmeg

Directions:

• Preheat  oven to 325
• Spray a pie pan with non-stick spray
• Grab a few potatoes, peel then and cut them up into small chunks 
• Pour some olive oil into a pan over medium high heat
• Add the potato chunks and throw in a dash of salt and pepper
• While that's heating up, grab your broccoli. If it's fresh, go ahead and toss it right in with the potatoes. If it's frozen (like mine was), microwave it with a tablespoon of water for about a minute, then toss it in with the potatoes
• We only want to heat the potatoes and broccoli up for about 3 minutes. We're not looking to brown it at all
• Throw the potato/broccoli mixture into the pie pan
• Add the shredded cheese and mix
• If you have decided to add bacon, cook it however you want (I use microwave bacon all the way), crumble it and throw on top of the broccoli/potato/cheese mixture in the pie pan
• In a medium bowl, whisk the eggs
• Add the milk and whisk until combined
• Add garlic/onion powder, some salt and pepper and the nutmeg. Whisk some more.
• Pour the egg mixture over the broccoli/potato mixture in the pie pan.
• Sprinkle with the bread crumbs and evenly top with Parmesan cheese. These two steps will create a bubbly crust.
• Place the pie pan into the oven and cook for about 30 minutes on low, then turn temperature down to 250 and let it sit for about another hour.
• This is the tricky part. The thing I've learned about quiches is that you need to allow it to sit at a lower temperature for a long period of time. There's no one perfect amount of time to cook it. Just keep your eye on it, checking it every 15 minutes or so. Once your fork can come out easily and clean from the middle of the quiche, it's ready.

So this week, I'd like to encourage you to rebel. Don't get up and fix your husband and kids breakfast. Show them the quiche, instruct them on how to use a microwave, and for the love of God, get some sleep.

Love and letting loose,
Rachael

Garlic 3-Cheese Scalloped Potatoes

I think my favorite thing about Easter is the scalloped potatoes. That's all the introduction this needs.

Ingredients:

• 1 1/2 pounds potatoes, peeled and thinly sliced 
• 2 tablespoons of butter, divided
• 1 pint of heavy cream
• If you're counting calories, as I am and forever will be, you can substitute a mixture of 1 cup low fat (or non-fat) sour cream and 1 cup low fat (or skim) milk
• 2 cloves of thinly sliced garlic
• 1/2 cup shredded Parmesan cheese
• 4 slices of provolone cheese
• 2 cups shredded cheddar cheese 
• Salt and pepper

Directions:

• Preheat oven to 325 degrees 
• Spray a 1 1/2 quart baking dish with some sort of non-stick spray
• Throw half the sliced potatoes in the dish
• Evenly place small pieces of 1 tablespoon of butter on top of the potatoes
• Toss the garlic on top of the butter
• Pour half of your heavy cream (or sour cream and milk mixture) over the top
• Sprinkle with 1 cup of the shredded cheddar cheese
• Repeat steps (potatoes, butter, garlic, heavy cream, cheddar cheese)
• Cover with provolone slices
• Season with salt and pepper
• Throw it in the oven for about 1/2 hour then take it out and cover with Parmesan cheese 
• Bake uncovered for another 30 minutes, or until potatoes are soft and can be easily pierced with a fork

Dontcha just love scalloped potatoes? There is nothing better in this world than cheese, garlic and potatoes, all melted together.

Well, other than Jesus. Happy Easter, folks.


Love and making things just a little bit better,

-->

Sourdough breakfast casserole

I have to admit that while I'm definitely a meat and potatoes kinda' girl, I really love carbs. I don't understand why naturally thin people don't eat bread and cheese all day long. I would. Unfortunately, I didn't win the genetic lottery and gained 3 lbs just from writing that last sentence. My favorite kind of bread is, without a doubt, sourdough. I love that it's nice and chewy and is a little tangy. I was definitely spoiled by the sourdough you get in Fisherman's Wharf in San Francisco. They just don't make it like that in the south, but the incorporation of sourdough into a breakfast casserole is what I would consider to be a teeny tiny miracle. Tim — who is normally extremely picky about leftovers — ate this without one word for the past three mornings. Okay, I changed my mind — that is a miracle.

Ingredients:

• 6-8 slices sourdough bread
• 3 potatoes
• 1 1/2 cups shredded cheddar cheese, divided
• 8 oz. block of cream cheese
• 10 eggs
• 1/4 stick butter
• 1 cup of milk
• 3/4 tsp dried mustard
• 8 slices of bacon
• Salt
• Pepper

Directions:

• Butter a 13x9 baking pan
• Didn't know butter was a verb? It is in this blog.
• Tear the sourdough bread into medium to large-sized chunks
• Throw 'em in the pan
• Top with half the cheddar cheese
• Cut the cream cheese up into small pieces (the smaller the better, because it will melt easier) and place evenly on top of the cheddar cheese.
• Peel the potatoes and using a grater, grate them like you would hashbrowns
• Toss the grated potatoes on top of the cream cheese
• Cook the bacon, crumble it and throw it on top of the grated potatoes
• I don't know about you, but I didn't have the time or inclination to cook the bacon on the stove. I buy the pre-made stuff and just warm it up in the microwave. It's less mess and fewer dishes, so don't judge.
• Crack all the eggs and pour them into a large bowl
• Whisk until smooth
• Add the milk and whisk until combined
• Add the dried mustard and whisk some more
• Add as much salt and pepper as you'd like
• Pour the egg mixture evenly over everything in the 13x9 baking dish
• Top with remaining cheddar cheese
• Cover with tinfoil and bake at 350 degrees for 45 minutes to an hour. 
• This can take more or less time depending on your oven and the pan. Just keep an eye on it. You want to be patient with this, because no one likes soggy eggs.
• Once it's cooked thoroughly, take off the tinfoil and bake for another 15-20 minutes to get the top nice and crusty.

Every evening, I'm motivated to get up early and cook my man a hearty breakfast. Realistically, though, it never happens. Ever. Never a chance. But this was amazing because I made it the night before, and my early-rising hubby just had to spoon some on a plate and pop it in the microwave the next morning. I'm telling you guys, this is something special.

Love and miracles,
Rachael

Cheesy scalloped potatoes

I just have to have easy recipe options. I have to. I spend 35% of my day sleeping, another 35% of my day in a cubicle, and the last 30% is filled with laundry, cleaning, making lunches, packing lunches, and dancing around my apartment when Tim's not around.

A girl's gotta' dance, right, ladies?

And then there's the whole Monday debacle. You know how I feel about this day. Typically, I pull out my most effortless recipes on Mondays and Fridays, the two days that I feel are void and meaningless. Actually, they're quite busy and fulfilling, but still, I wish they didn't exist.

This recipe is extremely versatile, and while there are a million different ways to make scalloped potatoes, I find this to be quick, effortless, and it can be made in a crock pot.

I think the angels just busted out in song.

So happy Monday, everyone. Or, for those of you who look on the bright side like me (not), happy sucky no-funday.

Let's just get through today, okay, kids?

Ingredients:

• 8 oz. bag of shredded cheddar cheese
• 1/3 cup butter
• 1/4 cup flour
• 2 cups milk
• Garlic salt, salt and pepper
• 5 medium potatoes
• I use red potatoes, which tend to run small, so sometimes I use 6.
• 1/3 cup diced onions

Directions:

• Peel and slice potatoes 
• Make sure the potatoes aren't sliced too thick, because that can add a lof of extra cooking time
• Boil a pot of water and add the potato slices. Let them sit in the water for about 10 minutes (no longer than 15)
• By softening the potato slices, it minimizes cooking time
• While the potatoes are softening, melt the butter over low heat
• Add the chopped onions and let them simmer over low heat for a few minutes
• Add the milk and flour
• Stir with a whisk until all the chunks of flour are broken down
• Add the cheese and turn the heat up to medium. Let it melt gradually, which could take about 10 minutes.
• Add a dash of salt, pepper, and garlic salt
• Drain the potatoes
• Pour half the cheese sauce into a 2 1/2 quart baking dish
• If you plan on using a crock pot, pour the cheese into the bottom of that and continue with instructions.
• Pour all the potato slices on top of the cheese sauce
• Top with the rest of the cheese sauce
• Bake at 350 F for about an hour
• When using a crock pot, cook on low for 4-5 hours or on high for 2-3 hours. This isn't one of those recipes that you can leave in all day. 

If you're anything like me, you automatically shy away from any recipe that has more than five or six instructions, but once you've done this once, you've mastered it. Like I said, there are so many ways to prepare this side dish, but this particular recipe is very much a "comfort food." My husband told me that it reminded him of macaroni and cheese, just with potatoes.

And that's what I call a success.

Love and comfort,
Rachael