I was going through some recipes online tonight and I got to thinking, why in the hell am I bogarting all of my fantastic recipes from my Rockers!? I think it’s high time for a healthy-ish recipe section up in this piece! I am going to start with some of my favorites!
Waffle Iron Hash Browns-
(pic from pinterest)
These are pretty self explanatory. Just make hash browns and cook ’em up in the waffle iron! I do mine for ten minutes but the time will vary depending on the temperature of your waffle iron and what kind/size of potatoes you use. They turn out crispy and perfect every time!
Homemade Tortilla Bowls-
(Again, pic from Pinterest, I’m lazy.)
Use the under side of a muffin tin to form your tortillas into the shape of a bowl. Bake for 10 minutes at 375. BAM! Tortilla Bowls! The kiddos loooove this one :)
Loaded Baked Potato Soup
1 pound bacon, chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 c diced celery
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c flour
2 c chicken stock
Coarse salt, freshly ground pepper, to taste
4 c heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese or whatevs!
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. Cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes. Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste, and garnish with toppings.
Hope you enjoy!