Not too long ago, I posted out the recipes I have on my site that were made with Lipton’s Onion Soup Mix. Or rather, my Homemade Onion Soup Mix recipe. There were quite a few more than I thought I had on my site, but there was one glaring omission. I’ve never posted it because it’s so easy, it’s hardly a recipe. It’s that Old Lipton Onion Soup Pot Roast Recipe from the 60’s.
That Old Lipton Onion Soup Pot Roast Recipe
So how many of you have a “Deserted Island” food? I almost said, “dessert island” that would be even better, huh? So a Deserted Island food is a food you would pick if you had to live on a deserted island but the catch is It can be only one food. Mine is potatoes. Specifically mashed potatoes and if I could bring my Instant Pot along, it would be these Perfect Instant Pot Mashed Potatoes.
Perfect Instant Pot Mashed Potatoes
It seems I’m all about the summer party recipes, lately, not my typical everyday fare! (See the explanation marks? That proves it!) And this Loaded Baked Potato Salad is definitely one. Heck, it’s a party in a bowl.
Loaded Baked Potato Salad
I’m always looking for a simple, easy side dish when we’re grilling something and these Foil Pouch Potatoes Peppers Onions go with just about anything. Burgers, chicken, pork chops, steak.
Foil Pouch Potatoes Peppers Onions
Here’s a new to me soup that you might like, too. Yucatan Pork Stew Instant Pot or Not. You might be familiar with Taco Soup or Sopa de Lima. They’re kind of relatives & share some of the same qualities as this Yucatan Pork Stew Instant Pot or Not.
Yucatan Pork Stew Instant Pot or Not
Caldo de Res is usually a long-simmered beef Mexican soup made with shank, but today I wanted to show you a shortcut Caldo de Res you can get on the table quickly. And not to worry guys, I know I’ve been posting a lot of Mexican food! I’ll be mixing things up this week just in case you’re not the fan I am!
Shortcut Caldo de Res
It snowed again. Yep. Not on Easter (and April Fool’s Day) but the day before. It was like a cruel joke, and it put me right into comfort mode. Anyway, here’s some of that comfort, Easy Cheesy Ham & Potato Chowder. It’s wrap up in a throw with your big fuzzy socks and eat from a mug comfort!
Easy Cheesy Ham & Potato Chowder
The lowly potato chip. It’s available everywhere. But if you haven’t ever had a home-made potato chip, you just haven’t lived. These Best Homemade Potato Chips are warm, crispy crunchy deliciousness. They’re unbelievable delish! They’re like gobsmacking good!
The Best Homemade Potato Chips – Brined & Double Fried
How do I know about Brunswick Stew Virginia Style? Back in the 70’s, we went on one of very few family vacations that didn’t include dogs (My Dad raised Goldens and showed extensively), probably to try to instill some sort of family bonding combined with a patriotic zeal to renew our faith in Family, God, and Country.
Brunswick Stew Virginia Style
I’ve been trying to get this post for Korean Pancakes or Gamjajeon out all day! ‘Coz the Winter Olympics in Pyeongchang, South Korea. Pyeongchang is in the Gangwon Province of South Korea, dominated by the Taebaek Mountains.
Korean Pancakes, Gamjajeon 감자전
If you grew up in the Midwest or any area with German (or Eastern European) roots, you might have grown up with this hearty & healthy soup. And you already know that Smoked Sausage and Cabbage Soup is absolute comfort food. A bowl of this will warm you up from the inside out even on the coldest days.
Smoked Sausage & Cabbage Soup
You’ll find versions of Smoked Sausage and Cabbage Soup all over the Midwest, and just about everywhere immigrants from Germany, Hungary, Poland and Czechoslovakia settled. Every family, it seems, has their own little special touches.
Smoked Sausage and Cabbage Soup, has, of course, Smoked Sausage & Cabbage, but also has a melange of healthy veggies. There’s usually red potatoes, lots of celery & carrots and of course, onions and garlic. All good, hearty and common veggies – but the kicker is that this long-simmered soup (or quick instant pot version) tastes like so much more than the sum of its parts! All those flavors just meld together with the sausage, broth, and spices into a glorious and hearty meal.
Ever since I got back from Georgia (New & the Old 2017 covers the trip and the Top Ten most popular recipes in 2017) I’ve been making Smoked Sausage & Cabbage Soup over and over. I can’t seem to get enough. This recipe makes a good-sized pot and freezes well. It’s a great soup to make for a crowd after a winter activity and you can make and stash portions in the freezer if you’re into Food Prep.
Smoked Sausage & Cabbage Soup
Some families use a touch of sugar in their Smoked Sausage and Cabbage Soup and others a little sauerkraut or vinegar. I’m a fan of vinegar, myself. The vinegar just wakes up those flavors and it’s kind of like magic. As far as spicing, there’s usually white pepper and/or black, celery seed and/or caraway and sometimes garlic. Me, I hedge my bets and use a little of each of the black pepper and white, and a little of each of the celery and caraway. And lots of garlic! Caraway is a strong, distinctive spice, a seed, and is often in cole-slaw, too. If you’ve never had it before, use a light hand with it until you see if you like the taste. Recently I’ve seen a lot of recipes for Smoked Sausage and Cabbage Soup that use Italian Seasoning (I’m just sayin’ so wrong, but if you like it, go for it. It’s your soup!)
Sausages can be varied; I’ve always used Smoked or Kielbasa, but my favorite pot of soup this year was made with Smoked Jalapeno Sausage. It was a mistake, really, but a fantastic one! I had it in the freezer and had thawed it out and didn’t notice what kind of sausage it was until I took it out to slice. I would highly recommend that Smoked Jalapeno Sausage for a little non-traditional twist. I’d say to stay away from any of the turkey sausages – they just aren’t great in this soup or in many long cooked recipes.
In the past, I’ve usually made Smoked Sausage and Cabbage Soup on the stove top in my big Dutch oven, and sometimes I made it in the slow cooker (I think it’s best on high for 3 to 4 hours but if you’re working all day, it’s still ok done on low for 8 or so.) It wasn’t long, though, before the Instant Pot got involved! Just a few hints for when you’re making Smoked Sausage & Cabbage Soup in the slow cooker or Instant Pot: follow the instructions for the slicing as closely as possible so everything cooks up just right. If the sausage is too thin, the texture will suffer and if the potatoes are too small, they won’t stand up to either the pressure cooking or the long cooking time in the slow cooker.
I have just a few shopping tips: Look for any Smoked Sausage on sale and use coupons. You can pick it up for a song, so follow the coupon matching site for your store. Smoked Sausage can stay in the fridge for weeks, freezes well and doesn’t take a lot of room. Stock up, particularly in the fall when it’s usually at a low.
The rest of the ingredients are generally always inexpensive. Check Aldi for the best prices if you have one nearby, on the potatoes and carrots. I’ve noticed that sometimes Aldi doesn’t carry cabbage. If you don’t buy at Aldi, generally the larger packages of carrots and potatoes are cheaper. I tend to use any of the oddly shaped ones in things like soup and save the larger, more uniform ones for a side or if potatoes, for baking. Watch the prices on cabbage, by the way, and whether or not the pricing is per head or per pound. If your not careful, you can end up with a pricey head of cabbage.
Serve your Smoked Sausage and Cabbage Soup with a good hearty bread, and if you like the dark bread like pumpernickel or rye, you can’t go wrong with either. I like to make my easy, overnight Crusty Bread when I serve soup.
Smoked Sausage & Cabbage Soup
In a large Dutch oven, add 1 tablespoon oil and heat to medium-high. Add smoked sausage and cook until golden brown, stirring as needed. Remove and add the onion, using an additional tablespoon oil if needed. Saute until tender. Add garlic and caraway or celery seed and cook for a minute longer, until garlic becomes fragrant.
Add the chicken broth, first about a cup or so and scrape the bottom of the pot to deglaze, then add the remainder. If you’d like your soup thick, hold back a cup until soup is finished and add it at the end if you’d like. Add the sausage back in along with celery, carrots, cabbage and potatoes, salt and pepper. Give it a stir.
Bring to a boil, then cover partially with a lid and reduce to a brisk simmer. Continue to simmer for 20 to 25 minutes or until potatoes are tender and soup is done to your liking.
Add vinegar, then taste and add more salt, pepper, and/or more vinegar if desired. Sprinkle with parsley if using.
Add 1 tablespoon oil to Instant Pot and Heat Instant Pot on Saute, High. When hot, add smoked sausage and cook until golden brown, stirring as needed. Add garlic and caraway or celery seed and cook for a minute longer, until garlic becomes fragrant.
Add about a cup of the chicken broth and scrape the bottom of the pot to deglaze. Add onion, carrots, celery, and the remainder of the stock (hold back on a cup of the stock if you’d like a thick soup, then add at the end if you’d like) and salt & pepper to taste and stir.
Add cabbage and then potatoes, but don’t stir. Sprinkle the vinegar over the potatoes and a little bit more salt if you’d like.
Add ring to the lid and seal the pot. Cancel the Saute Function and set Instant Pot to Manual Pressure, 4 minutes. When finished, use Quick Release (it will take several minutes.)
Stir, taste and adjust any seasonings, add more vinegar, salt or pepper to taste. Sprinkle with Parsley if using.
Note: this soup goes very fast if you chop as you go; start with the sausage, get it going and then continue. The pot will already be hot when it is sealed so won’t take very long to come up to pressure.
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I’ll be linking up this week at Fiesta Friday #209, hosted this week by Monika @ Everyday Healthy Recipes and Laurena @ Life Diet Health.
So last week I posted Philly Cheesesteak Sliders (before I knew how badly our Vikings were going to be trounced!) This week, I thought what the heck. New England Clam Chowder was in order. For the Superbowl, eh? You betcha.
New England Clam Chowder – make this as thick or as thin as you’d like, very easily!
Oh, but I do love me some soup. Especially in the fall. And since I had some sausage left after making Smoked Sausage and White Bean Soup in the Instant Pot the other day, I thought I’d make more soup, but take it in another direction.
Instant Pot Cheesy Potato Sausage Soup
When I made this Instant Pot Pork Chop One Pot Meal the first time, we had just gone from a few lovely fall days to fall with a vengeance here in the Twin Cities. Windy, cold & blustery.
Instant Pot Pork Chop One Pot Meal
A gorgeous dish, it really should have a fancy name…a little wine, lemon and a handful of sun-dried tomatoes spark up gorgeous green beans, chicken and a few potatoes. Fingerling potatoes or Yukons are perfect but a red potato makes a great budget stand in. And everything is napped with that bright sauce. Shhh…don’t tell anyone how simple this dish is and they’ll think you’re a genius.
Lemony Chicken with Green Beans
If you’ve never had a really good German Potato Salad, you might think you might think you don’t care for it. I know this to be true because I’ve tried, from time to time, grocery store deli German Potato Salad. It doesn’t compare to what you can make at home.
German Potato Salad
When we’re talking about Vietnamese cuisine in our family, my sis is all about the Pho. A few years back, I posted a phenomenal recipe for Pho Ga, Chicken Pho, just for her and I have a Shortcut Pho Ga Tay on my site, too, that can be made with turkey or chicken. Me, I’m all about the Cà Ri Gà Vietnamese Chicken Curry. I mean really all about it! I crave it!
Ca Ri Ga Vietnamese Chicken Curry
I admit to being surprised that I liked this Bacon Ranch Potato Salad so much, and so did the folks. And I have my lil’ sis (who I no longer consider evil for suggesting such a salad knowing I’m not a Ranch fan) to thank.
Bacon Ranch Potato Salad
I’m always looking for something fun to do with my leftover Corned Beef. I know it’s always good the next day just as is, but we so seldom have Corned Beef I really like to do something special. These Corned Beef Fritters are it!
Corned Beef Fritters
I have a little secret. I’ve been holding out on you. See, I’ve been making these Hasselback Scalloped Potatoes for months now and never posted them. They’re amazing, they’re gorgeous and they’re amazing. Oh, I said that already. Well, I can’t say it enough.
Hasselback au Gratin Potatoes
Ok, so they’re not Irish and they’re not really Nachos. But what Irish Pub Nachos are is ooey, gooey, cheesy potato deliciousness with the spiciness of nachos. And there’s bacon (or corned beef, if you have some) sprinkled throughout. You might call this an appetizer, but for us it was a fun meal.
Irish Pub Nachos
I apologize coz I “over posted” today but I wanted you to see some of the options I use in/on these incredible Irish Pub Nachos. (links are at the bottom of the post)
First of all, these Irish Pub Nachos are just a little spiced up with home-made Wing Sauce. Do you make your own? It’s so super simple & you can customize your flavors. If you don’t want to go there, add a little taco seasoning, store-bought or home-made to your wing sauce. Taco Bell’s taco sauce is great on this, too. Just sayin’.
Irish Pub Nachos
Now Ranch isn’t usually my thing, but everyone I know loves it (maybe everyone in the world?) so I ditched the plain old sour cream for this creamy Yogurt Ranch. Now neither the Wing Sauce or the Ranch HAS to be home-made, but you’ll thank me if you make the Ranch, and you’re welcome! 🙂 🙂 🙂
Get the potatoes right on this and it hardly matters what else you put on top! I like some brown and crispy and some a bit softer but err on the side of crispier. I bake, but frying is quicker – messier, but quicker. Once those potatoes are done, the rest takes just minutes.
Irish Pub Nachos
As far as cheese, personally, I like a melty, not too aged (read grocery store) cheddar & a little Monterrey Jack. Sometimes I jazz it up with something with some real personality and sprinkle a little Bleu Cheese over the top. Or maybe a little Feta or Asiago.
Then go crazy and top with whatever favorite nacho toppings you want! Pickled Jalapenos or Cowboy Candy? Yes, please. Maybe a little salsa, a sprinkle of green onion or cilantro. Avocado would be great. Pickled Red Onions can’t be wrong, either.
Irish Pub Nachos
Fun potato “nachos” layered with cheese and corned beef or bacon. Serve with Home-made Yogurt Ranch and toppings of choice.
In a container large enough to hold the sliced potatoes, add a teaspoon of salt and a good pinch of sugar (optional) and soak the potatoes for 30 minutes. Drain and pat dry (lay out on a clean kitchen towel, cover with another towel and lightly press.
In the meantime, preheat oven to 425 degrees F. Cut parchment paper to fit one very large or two smaller baking sheets with. There should be enough room so the potatoes are in a single layer. Place the pan or pans in the oven to preheat.
When potatoes have soaked and are dried, lay them out on the parchment sheet or sheets, sprinkle generously olive oil, toss and rub, then sprinkle with salt and pepper. Spread into a single layer. Remove a baking sheet from the oven and slide the parchment carefully, with the potatoes on top, onto the baking sheet.
Place in oven and bake for a total of about 35 to 40 minutes, turning and rotating the pans once or twice and with a thin spatula, turning the potatoes and rearranging and removing as necessary. Bake until lightly browned and crisped.
Remove potatoes. If using more than one tray, put all the potatoes together, spread out on a single tray. Turn oven up to 475 degrees. Drizzle potatoes with a little Wing Sauce. Using about 1/2 the cheddar, sprinkle over the potatoes. Sprinkle with bacon or corned beef, then the secondary cheese of choice and top with the remaining cheddar.
Bake about 10 minutes, rotating as necessary. Remove from oven, garnish and eat immediately, accompanied by Ranch, Pico de Gallo or Salsa.
If you’d prefer to fry the potatoes, preheat oil to 375 degrees f. Working in batches, place potatoes into hot oil and fry until golden brown. Drain on paper bags or paper towels and proceed with recipe.
For corned beef: you can add diced or shredded cooked corned beef but this is even better if you heat a tablespoon of oil in a small skillet, heat and add the corned beef, tossing and cooking until it’s a little crispy on the edges.
Links for Home-made Taco Seasoning, Home-made Wing Sauce and Home-made Ranch and Pico de Gallo are at the bottom of the post. Follow the links.
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I’ll be bringing this recipe to Fiesta Friday, hosted this week by Sarah @ Tales From The Kitchen Shed and Liz @ Spades, Spatulas, and Spoons
Hey guys! I’ve been super psyched over my very retro Home-Made Onion Soup Mix. I want to use it in everything. It’s been like a little trip back to the past, only better than I remembered.
Campbell’s Ultimate Slow Cooker Pot Roast with Instant Pot Instructions, too.
Fall has caught up with us, finally, with a fury. We’ve finally had our first real frost. And with it, a flurry of activity. Some herbs were potted and brought in and as many green tomatoes as we deemed prudent picked and placed in bags where hopefully they’ll ripen.
Sausage & Potato Sheet Tray Bake
First of all, I’m just not that much of a French Fry fan. I think they’re okay, don’t get me wrong, and every once in awhile I have one that’s great. But that one great one ruins every other French Fry for me for a long time. And Frozen French Fries? I’m a hater. It’s a strong word, hater, but it’s true.
Stupid Simple French Fries
There’s nothing that says the end of summer more (except maybe of a glut of tomatoes – have you seen all my tomato posts, lol!) than the end of Sweet Corn season. It’s a sad day when the abundance of corn withers away to a dribble, then there’s nothing left but a few lonely ears in the bottom of the huge boxes that stand in so many produce departments.
Simple Corn Chowder
I’ve been tortured and tantalized for months now with photos and videos of Potato Stacks on Pinterest and Facebook. I was having serious potato envy. I was like, “I want I want I want!!” And finally, I took the leap. Cheesy Au Gratin Potato Stacks. Yum.
Cheesy Au Gratin Potato Stacks
When I was looking for a side for my Spiedies, I saw a comment on Youtube from a lady who said she always served Salted Potatoes with her Spiedies. I was intrigued. See, I’ve heard of potatoes baked in a salt crust, but this was a new one on me!
Syracuse Salted Potatoes – you can just see the fine layer of salt.
If you want to bring a meal in on a budget, it’s hard to go wrong with pork loin chops. Except they can easily be dry as toast if you’re not careful. Not these Herb Rubbed Beer Brined Pork Chops with Roasted Potatoes (and yeah, I know that title’s a mouthful!) They’re moist, succulent, tender and flavorful.
Herb Rubbed Beer Brined Pork Chops & Roasted Potato Sheet Pan Tray
