That Old Lipton Onion Soup Pot Roast Recipe

That Old Lipton Onion Soup Pot Roast Recipe

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

That Old Lipton Onion Soup Pot Roast Recipe

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Perfect Instant Pot Mashed Potatoes

Perfect Instant Pot Mashed Potatoes

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

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Easy Cheesy Ham & Potato Chowder

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!

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Smoked Sausage & Cabbage Soup

Smoked Sausage and Cabbage Soup Instant Pot or Stove-Top

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

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.

About Smoked Sausage and Cabbage Soup:

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

Smoked Sausage & Cabbage Soup

Making Smoked Sausage and 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.

Saving Money on Smoked Sausage and Cabbage Soup:

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

Smoked Sausage & Cabbage Soup

Smoked Sausage & Cabbage Soup - Stove-Top

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 package of kielbasa, Polish sausage, or smoked sausage of choice, sliced on the diagonal about 3/8ths inch thick
  • 2 tablespoons olive or vegetable oil, divided
  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon celery or caraway seeds or 1/2 teaspoon each
  • 6 to 7 cups chicken broth
  • 2 stalks celery, sliced about 3/8ths inch thick
  • 3 large carrots, peeled & chopped in smallish dice
  • 1 small or 1/2 head of large cabbage, coarsely chopped
  • 4 medium red potatoes, peeled & cubed into 1″ pieces
  • 3/4 to 1 teaspoon of salt to taste; don’t skimp
  • 1/2 teaspoon or more of pepper or a combination of black and white pepper
  • 1 1/2 tablespoons white or cider vinegar, more to taste
  • Parsley for garnish, optional

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.

Smoked Sausage & Cabbage Soup - Instant Pot

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 tablespoon olive or vegetable oil
  • 1 package of kielbasa, Polish sausage, or smoked sausage of choice, sliced on the diagonal about 3/8ths inch thick
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon celery or caraway seeds or 1/2 teaspoon each
  • 6 to 7 cups chicken broth, divided
  • 3/4 to 1 teaspoon of salt to taste; don’t skimp
  • 1/2 teaspoon or more of pepper or a combination of black and white pepper
  • 1 medium onion, chopped
  • 3 large carrots, peeled & chopped in smallish dice
  • 2 stalks celery, sliced about 3/8ths inch thick
  • 1 small or 1/2 head of cabbage, coarsely chopped
  • 4 medium red potatoes, peeled & cubed into 1″ pieces
  • 1 1/2 tablespoons white or cider vinegar, more to taste
  • Parsley for garnish, optional

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.

_________________________________

I’ll be linking up this week at Fiesta Friday #209, hosted this week by Monika @ Everyday Healthy Recipes and Laurena @ Life Diet Health.

 

 





Lemony Chicken with Green Beans

Lemony Chicken with Green Beans - simple enough for every day; elegant enough for company! There are potatoes, too, making it a complete meal. Try it with artichokes in the spring!

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.

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German Potato Salad

German Potato Salad: Done in the style of Southern Germany with Bacon & Vinegar. This is based off an old family recipe handed down from Grandma!

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.

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Irish Pub Nachos

Irish Pub Nachos

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

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

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

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

Irish Pub Nachos

Print

Irish Pub Nachos

Fun potato “nachos” layered with cheese and corned beef or bacon. Serve with Home-made Yogurt Ranch and toppings of choice.

  • Author: mollie kirby
  • Yield: serves 4 - 6

Ingredients

  • 4 potatoes, peeled if desired & sliced thinly into rounds
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 to 4 tablespoons olive oil
  • salt & pepper (be generous)
  • a little Wing Sauce, store-bought or home-made, doctored with a little taco seasoning
  • 6 to 8 ounces (or more) shredded cheddar cheese, taco cheese, or a cheddar jack blend
  • 1/2 to 3/4 cup cooked chopped bacon pieces (abt 4 strips) or finely chopped cooked corned beef – see note on corned beef
  • ounces of a sharper cheese: bleu cheese, Parmesan, Feta, Asiago, optional
  • Salsa or Pico de Gallo
  • Ranch Dressing
  • Cilantro, chopped chives, thinly sliced green onion to sprinkle on top, as desired
  • Other toppings as desired: Avocado, Guacamole, Black Olives, Pickled Jalapeno, diced onion or red onion, etc.

Instructions

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.

Notes

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.

________________________________

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

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