Tuesday, November 24, 2015

Potato Soup with Italian Sausage and Spinach

4 large russet potatoes - app. 2.5 lbs.  quartered, boiled, and peeled
6 cups whole milk
2 cups whipping cream
1 1/2 stick butter
salt and pepper to taste
1 tb. Italian seasoning
3/4 cup flour
1/2 lb. Italian sausage
1/2 to 1 cup frozen spinach
fresh grated parmesian cheese for topping if desired.
1 onion chopped

Put milk and whipping cream out to come to room temperature.

Brown Italian sausage and drain well.  Set aside.  Saute onion in 1 tb of butter and set aside.

  In large dutch oven, melt the rest of the butter.  Then slowly add the flour to make a roux, keeping it as light as possible.  Do this over low heat, very slowly.  Now slowly add the milk and whipping cream, whisking it to make a nice sauce.  Add the Italian seasoning Italian sausage, salt, pepper, and potatoes.  Simmer until thick and bubbly, stir frequently so it doesn't stick.  put about 1 cup (try not to put the sausge in, just the potato and cream)  in your blender and blend it, add back to pot.  You can use your blender to make the soup as creamy as you like it.  We like our soup kinda chunky.   Now add the spinach and simmer more before serving.

Spoon into bowls and top with freshly grated paremsian cheese.

Wednesday, November 18, 2015

Pumpkin Brownies


3 oz cream cheese (softened)
1/2 cup canned pumpking (not pie filling)
3 TB sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger

Box of Brownie mix (your favorite) I like the dark chocolate fudge.

Preheat oven to 350 for regular 8 x 8 pan or 325 for dark pan.

Beat  all the filling ingredients together.

Prepare brownie mix as instructed on box.

Grease and flour pan.  Spread 2/3 of brownie mix in pan.  Spoon filling on top of batter...spread gently.  Spoon remaining batter on top.  Swirl with a knife or I use a wooden skewer.

Bake as directed on box of brownie mix.

Sunday, November 1, 2015

Gina's Firey Chili

1 large onion chopped
4 cloves garlic, minced
2 lbs stew meat chopped into bite size pieces
1 tsp salt
1 tsp ground black pepper
2 TB Adams Southwest Seasoning (or Chili Powder of your choice)
1 TB cumin or to taste (I like cumin)
1/2 tsp chipolte chili powder (omit if you don't like hot and spicy, this is very hot)
1 tsp ground achioto molido
1 tsp ancho chili powder
6TB flour 
2 cans chopped Hatch green chili unless you have the fresh or frozen ones...then add 1 cup of the chopped. roasted ones,
3 - 4 cups of water

Saute onion and garlic, add meat and all the seasonings until meat is nicely browned.  Slowly stir in the 6 TB of flour to make a nice thick roux.  Add the 2 cans of chopped chilis.  Stir.  Slowly add water until you get the correct consistency you want for the gravy.

Simmer over low to let all flavors meld together. Check and stir often, adjusting liquid as needed.

**********  Additions and alterations ******************

Here I hang my head as this part deviates from the traditional chili.

You may choose to add the large can of Rotel tomatoes

And some people like to add beans.

For purists, neither of these are acceptable.  Beans may be served on the side.  If so, please use barracho beans!

++++++++++++++++++  Toppings ++++++++++++++++++++++++


Grated cheese
chopped onion
tortialla strips
 Pico da gallo