Loaded Baked Potato Chowder in the Microwave

It was cold here today and on my home from work I was thinking what can I make for dinner tonight that is fast and warming? Loaded baked Potato Chowder! Talk about simple comfort food... this soup is delicious and takes about 30 minutes in the microwave to make! There is only one requirement you need to have a ceramic covered baker that holds about  3 quarts/12 cups.

Loaded Baked Potato Chowder(Recipe adapted from the Pampered Chef)

Ingredients:

2-2 1/2 lbs baking potatoes ( 3-4 large)

3 1/2 cups warmed milk, divided

8 oz cream cheese, softened

2 Tlb butter

1/4 cup green onions sliced with green included(2-3)

1 small yellow onion chopped

salt and pepper to taste

8 oz grated cheese- cheddar, cheddar jack...I've even used Velveeta!

8 or so slices of cooked bacon ,chopped ( I buy the pre-cooked to have on hand)

Additional Toppings: sour cream, steamed broccoli florets...or what ever your heart desires!

If you didn't have time to set out the milk and cream cheese...warm the milk...then the cream cheese in the microwave....not together yet!

Wash your potatoes, slice your onion and green onions get all your ingredients ready.

Slice the potatoes in half lenghtwise and place them in the bottom of the ceramic baker...if you needed more than 3 potatoes because yours were small... don't worry just stick them in! Salt and pepper potatoes.

Pour 1/2 cup of the milk over potatoes, cover the baker,put into the micro and cook on high for 11 minutes.

Remove the baker rearrange the potatoes add the chopped yellow onion. Cover the baker pop it back in the micro and cook another 8-11 minutes or until the potatoes are easily pierced with a fork.

While your potatoes are cooking in a small bowl mix the cream cheese till smooth. Slowly add the warmed milk. Set aside.

Remove baker from microwave and coarsely mash the potatoes.

Add cream cheese mixture and butter to potatoes. Cover and microwave 5-7 minutes or until mixture is hot.

Remove from microwave add grated cheese and chopped bacon. Cover and microwave 2-3 minutes more.
Almost there! Remove the baker one last time stir in green onions, season with salt and pepper to taste and mix till well combined! You now have Loaded Baked Potato Chowder! In in 30 minutes!

Ladle chowder into bowls and garnish with sour cream and any other topping your heart desires!

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Grilled Romaine Salad

While visiting my Mom two summers ago, she tells me we are having a grilled romaine salad. I looked at her and asked if she was crazy,you can't grill salad. Boy was I wrong. This salad is so delicious and a snap to make. We had it at our BBQ on Saturday. I did make a regular tossed salad for anyone who was not daring enough to try the grilled romaine but I ended up eating the tossed salad the next two days. No one ate it,everyone ate the grilled romaine salad.

Grilled Romaine Salad

Ingredients:



4 tablespoons extra-virgin olive oil


3/4 cup chopped red onion


1/2 pound bacon, chopped


1/2 cup balsamic vinegar


2 heads romaine lettuce, cut in 1/2 lengthwise (I use the hearts of romaine)


1/2 cup crumbled blue cheese

First, make the dressing for the salad. Heat 1 tablespoon of the olive oil in  pan over high heat. Add the onions and bacon and cook until the bacon is nice and crispy.  Add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside in a bowl.
 

To grill the romaine make sure your grill is nice and hot. If you don't have romaine hearts take off the outer leaves. Brush  lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and cook 2-3 minutes. It should have nice grill marks.
Put the lettuce halves, cut side up, on a platter or plate and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese, enjoy!

Grilled Veggies

Yesterday was a beautiful day that called for our first BBQ of the season. Now don't get me wrong, I grill all year long... steaks and burgers but when its cold you can run in and out of the house and leave the meat on the grill not so with grilled veggies. I just love grilled veggies and they are so easy to do. I always make a lot so I have left overs for grilled veggie sandwiches with goat cheese. In fact I just got done eating one on a piece of french baguette.The best, anyway try grilling your own veggies this BBQ season.

Grilled Veggies

Ingredients:

Extra Virgin Olive Oil
Balsamic Vinegar
Garlic powder
Seasoning of your choice
I love to use Green Goddess Dressing Base from Penzeys

Veggies of your choice:

Eggplant
red,yellow,orange peppers
Zucchini
asparagus
portobello mushrooms etc.

Wash and prepare the vegetables. I snap the ends from the asparagus, partially peel the zucchini and eggplant then slice into slices about 1/4- 1/2 inch thick. Remove the seeds and membrane from inside peppers and slice into fourths etc. Put veggies into Ziploc bags. Pour in balsamic vinegar and olive oil. I don't measure but oil should be enough to cover the vegetables. Sprinkle in garlic powder and any other seasoning of your choice. Seal bags and let marinate a few hours.

Heat up the grill and cook veggies over low heat turning frequently. Enjoy!