Friday, June 29, 2012

Fully Loaded Baked Potato Soup

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                  Fully Loaded Baked Potato Soup recipe.
It's still been soup weather here in Seattle...We have had a few sunny warm days followed by plenty of rain and overcast skies...
So I bring you a favorite in our house, baked potato soup or should I say chowder per the Hubby's suggestion. OK,  I know I say that a lot but it's simply the truth. I mean who doesn't love a creamy cheesy baked potato with plenty of bacon, green onions, sour cream and lets not forget the best part a crispy baked potato skin? 
Not I and defiantly not the Hubby or kiddos! In the last week I have already had at least 3 request to have this soup for dinner again. Like the other night when I was talking with my Sister's in laws about bringing over dinner to  Mom's house (it's my Mother in law but I call her Mom), the kids first question was can you make baked potato soup to bring? I was like we just had that! How can I write a food blog and always repeat recipes? Then it was followed with but it's so good Mom! 
Sadly enough that wasn't in my plan but boy will I have something else yummy to bring to you next week!
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Brown 6 pieces bacon in a large stock pot over medium heat. Remove bacon and drain off fat.
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Add 4 tablespoons butter to the pan and chopped onion continue to cook over medium heat. Scrape the yummy brown bits off the bottom of the pan and cook onions until caramelized.
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Add flour, garlic and stir into butter.
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Cook flour until well absorbed and cook for about 1-2 minute.
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Stir 4 cups chicken stock into the flour mixture while stirring. Bring to a simmer and turn heat to low.
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Scoop insides out of potato skins and set skins aside.
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Roughly chop insides of the bake potato. 
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Add potato to the chicken stock mixture and stir well.
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Measure 2 cups of the shredded cheese. 
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Add  2 cups cheddar cheese, 2/3 of the sliced scallions, and 1 cup greek yogurt. Stir until combined.
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Add half of the bacon bits.
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Potato skins are the best part of a baked potato right? So I decided to crisp up the skins to top the soup! Deliciousness!
Chop up potato skins. In a large skillet add 2 tablespoons butter and 2 tablespoons olive oil. Melt butter over medium-high heat. Add potato skins and cook until potato skins are heated through and crispy.

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Top soup with remaining bacon bits, cheese, crisp potato skins and scallions (green onions).



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Fully Loaded Baked Potato Soup

Recipe by Serena Bakes Simply From Scratch
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Fully Loaded Baked Potato Soup with fried potato skins, bacon, scallions and greek yogurt
Prep time: PT20M
Cook time: PT30M
Total time: PT50M
Yield: 5 Servings
Ingredients
  • 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes, Rubbed With 2 Tablespoons Olive Oil and Sea Salt Before Baking
  • 6 whole Slices Bacon, Diced
  • 6 tablespoons Butter
  • 1/2 whole Onion, Chopped
  • 2 cloves Garlic, Minced
  • 1/3 cup All-Purpose Flour
  • 4 cups Chicken Stock
  • 1/2 teaspoon Sea Salt Or To Taste
  • 1 teaspoon Ground Pepper Or To Taste
  • 2 tablespoons Olive Oil
  • 3 cups Cheddar Cheese
  • 4 whole Scallions (Green Onions), Sliced
  • 1 cup Greek Yogurt Or Sour Cream
Cooking Directions
  1. Scoop out white insides out of the baked potato skins. Roughly chop the white insides and set aside. Chop potato skins and set aside.
  2. In large stock pot brown the diced bacon over medium heat. Remove bacon and drain off the grease.
  3. Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked about 1-2 minutes.
  4. While stirring slowly add chicken stock to the flour mixture to prevent lumps bring to a simmer and turn heat to low. Add the insides of diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.
  5. In a large saute pan add 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat and cook until butter is melted. Add potato skins and fry until crisp and heated through.
  6. Add 1/2 of the bacon, 2 cups Cheddar cheese, 2/3 of scallions, and Greek yogurt. Stir well and continue to cook over low heat until heated through and cheese is melted.
  7. Serve soup topped with remaining bacon, cheedar cheese, scallions and crisp potato skins.

Monday, June 25, 2012

Mashed Yams Skinny


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Skinny mashed yams! 
I received 2 yams the other day in our veggie box that is delivered and I thought hmmm what should I make with these? 
Then I realized I haven't shared a favorite staple in our house when we have yams. 
These are amazing, it's really the only way I like yams..
 I always thought I hated yams until I realized there was just way to much sugar added to them every time I tried them.
 I still persisted in hopes that one day I would enjoy yams. 
While that day has come and the secret I found was yams are sweet enough with out a bunch of extra sugar if cooked the right way...
 I didn't even add milk or cream..Total deliciousness...Sometimes at the holiday's I will add a little crunch topping or marshmallows just to make them feel traditional but truth be told we prefer them naked!  
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Peel and chop yams.
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Add yams,sea salt, cinnamon and water.
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Cover and bring to a simmer over medium heat. Reduce heat to low. Keep an eye on the yams to make sure  not all the water evaporates.
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Do not drain allow yams to sit for 3 minutes without the lid and then add butter.
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Add pepper to taste and mash those babies good.
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Mmmm...Deliciousness where's my fork? If yam's are dry you can add a splash of milk, this is usually not the case.
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Enjoy!










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Skinny Mashed Yams

Recipe by Serena Bakes Simply From Scratch
 Mashed-Yams-Skinny.jpg
Skinny Mashed Yams.
Prep time: PT5M
Cook time: PT20M
Total time: PT25M
Yield: 4
Calories per serving: 84
Fat per serving: 5
Ingredients
  • 2 whole Large Yams, Peeled And Cubed
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Sea Salt
  • 3/4 cup Water
  • 1 tablespoon Butter
  • 1/2 teaspoon Pepper Or To Taste
  • 1 splash Milk If Yams Are Dry
Cooking Directions
  1. In a large saucepan add yams, cinnamon, sea salt and water.
  2. Cover and bring to a simmer over medium heat. Turn heat to low. Check yams after 15 minutes to make sure there is liquid still in the bottom of the pan, if not add another 1/4 cup water to prevent burning and check yams for doneness. Recover and continue to cook yams for another 5 minutes or until fork tender. DO NOT DRAIN.
  3. Remove lid and allow yams to sit for 3 minutes.
  4. Add butter and pepper.
  5. Mash yams with a potato masher until smooth and creamy. Add a splash of milk if needed.

Saturday, June 23, 2012

Angel Food Cake


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I love angel food cake, it always brings back fond memories of my Granny and it was a staple dessert in our house growing up! Her angel food cake  had a perfect texture never too spongy and always light and fluffy! It took me years to come up with something with a similar texture. I never was able to get a picture of the cake it's self, if I'm not on my game the foods gone before I can take a picture and this was the case with the cake. I was however lucky enough to have the Hubby take a picture of the strawberry shortcake he had created for himself before it was eaten! 
Truth be told I  had a little kitchen conundrum while baking this cake. My sweet hubby had set the top gas element on the oven the night before at 350 degrees so when I went to bake my cake it had saved the setting, I had no idea it would remember the setting so about 5-10 minutes into baking I smelt the top of the cake browning before it was done.. At first I thought I must usually place the rack at the bottom of the oven and forgotten. My recipes are all  rough notes I have scribbled down as I go for my baking but this wasn't the case. After careful examination I realized my poor cake was being broiled and with a quick fix of the stove the cake turned out fabulous! I wasn't going to even share the recipe until I remade it with a cake that was perfect but Colt insisted that the picture of the shortcake will be enough! I'm my mind I needed a picture of the cake it's self with a perfectly brown sugary crust, not an overly dark crust.. Even with the broiler mistake this cake turned out fabulous! 
Even I have kitchen mistakes at times! Especially when it comes to trying to figure out my oven! It's been a year and I still have no clue of it's total capabilities! All you foodies out there no judgement please! I am who I am and I hope you like me for who I am, mistakes and all! 

Friday, June 22, 2012

Featured Co-Host Over At Momma's Meals


I’m so excited to be working with Tammi as a Featured Co-Host over at Momma’s Meals. Tammi is the Momma and Cook behind http://mommasmeals.wordpress.com/.  Every Friday she has what’s called “Featured Friday’s”. So every Friday she has someone new to Co-Host with her. This week Tammi asked me and I graciously accepted, how exciting is that. All she does is choose a recipe from my yummy collection and makes it in her own kitchen for her and her family. Then she posts pictures and comments about it! Sounds fun doesn’t it! Be sure to visit Tammi at Momma’s Meals where she posts lots of new recipes and writes about being a SAHM to her daughter Madison on her super cute site! Now head on over to Momma’s Meals to see what meal Tammi picked! I hope everyone has a fabulous week!

Tuesday, June 19, 2012

Jalapeno Turkey Burgers


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I love a good turkey burger.. The panel in our house says they can be just as tasty as a good old beef patty! I use a 93/7 percent turkey meat. I've used all white meat before but I find a mix of dark and light meat to provide the best flavor and maintain a nice moist patty. The other secret is a super tasty bun from a local bakery or if your feeling super motivated from scratch.

Saturday, June 16, 2012

The Hubby's Favorite Meals For Father's Day

Disclaimer: Some of these picture's are over a year old when I was just learning to take food photo's. I guarantee these are all delicious and my Colt's all time favorite picks even if the picture's are truly amazing!
Beef Stroganoff  is always a favorite in our house, especially from the men folk! As I said in the original post this is the way to your man's heart! Steak with a creamy mushroom sauce, who could ask for more! I have switched and now sub the sour cream for greek yogurt which cuts the calories down and the kids can't even tell the difference! I rate this as a top choice pick and it has 5 stars on Tasty Kitchen!

Friday, June 15, 2012

Fabulous Fridays..

Fabulous Fridays where a blast while they lasted but our gracious host Tiffany From My Crowded Kitchen has decided to take a much needed break and concentrate on her family for the time being! So I will no longer be co-hosting.I really enjoyed meeting a few new friends and checking out what everyone had been making! I hope you all have a fabulous weekend! 

Recipe That Rocked The House With The Most Views

Feeding My Temple shared Toasted Coconut and Blueberry Lemon Cake! Could there be anything more heavenly? Blueberries are always a favorite for me!

My Personal Favorite Was

Vegetarian Tostadas from Oishii Treats! I am always look for great recipes for a meatless Monday! Deliciousness! 



Thursday, June 14, 2012

Jalapeno Lime Chicken Alfredo With Cilantro


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Oh good golly miss molly I have done it again! A fusion of some of my favorite things, jalapenos, limes and alfredo sauce! This dish is also fabulous with shrimp, let me tell you! Delicioso! I suggest when making this keep the kids and husband away from the kitchen with tasting equipment or it just might not make it to the table! This is always gobbled up sadly with no leftovers for the hubby to take to work! Feel free to adjust the spice dependent on how hot your jalapenos are, this time mine where hot so one would do but sometimes I need 3 just to have a little heat.

Wednesday, June 13, 2012

Caramel Ice Cream With Caramel Swirl


Caramel Ice Cream with Caramel Swirl
I scream, you scream, we all scream for caramel ice cream with caramel swirl. Please pass the spoon.
 Ice cream is an easy way to the hubby's heart, it speaks his love language. The kids love to help make ice cream and it is so super easy. A double win, win!  I love homemade ice cream simply because I know what is in it and there is no added chemicals to maintain freshness and it simply tastes better. I am sure you all will have to tolerate my little ice cream fetish for awhile longer, I don't feel fulfilled yet... I'm sure there will be many more flavors to come over the summer. 

Tuesday, June 12, 2012

A Fantastic Monday And An Update On L.J.

L.J. passed the stress test with flying colors! Thank you for all the love and support during this scary time! This picture was actually taken after he did all the work!(Please ignore my child's mop head. He's had this idea he needs to grow his hair out. You know like Justin Beiber...It's been driving his father nuts, I think a hair cuts been a daily discussion.)

Broccoli Cheddar Cheese Soup Gluten Free


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I love broccoli cheddar soup and so do the kids. Could there be anything better then broccoli and cheese in a soup? This is a fabulous meal when you have an over abundance of broccoli in the yard and start running out of creative uses for it! Creamy, cheesy, deliciousness...How you warm my heart and make me happy..
 I have used cornstarch in this recipe over traditional flour for all my gluten free friends, the kids couldn't seem to tell the difference. I buy cornstarch over in the organic bulk section of the store and look for one that isn't genetically modified and organic. If you have concerns about cornstarch make sure to read the ingredient label to make sure it's gluten free..

Friday, June 08, 2012

Chocolate Chip Cookie Dough Ice Cream

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Warning! Stay away from the screen...This recipe is guaranteed to please all those needs and cravings we have for cookie dough and ice cream! The vanilla ice cream is deliciously smooth and the cookie dough, well do I need to say more? I think it speaks for it's self. Oh sweet deliciousness! The ice cream in the picture was only taken after 2 hours in the freezer, so it melted a bit quicker then I would have wished. But not one soul in our house was willing to go with out cookie dough ice cream for dessert. For a nice hard scoop of ice cream refrigerate for at least 5 hours. Now go, go now and get to making this... Then hide the ice cream maker because it might be hard to keep from making more!

Fabulous Friday #2












Welcome to Fabulous Friday! Please make yourself at home. Come on in and enjoy the many gifted and talented bloggers. I'm just sure you'll meet some great new friends. Are you new here? Please feel free to link up your fabulous recipes, DIY, crafts, party ideas. Bring it. We love to see what you've been doing. And we love to meet new friends. When you link up on Fabulous Friday, you are linking up to three blogs, FB, Twitter and Pinterest. We want to share your fab with the world! Make sure to check each blog, as each of us picks our personal favorite. 
I am blessed to be co-hosting Fabulous Fridays with two fabulous ladies Tiffany From My Crowded Kitchen (our host) and Anna From Crunchy Creamy SweetIf you haven't checked out these fabulous ladies yet please make sure to stop by their blogs, say hi and link up! 

Wednesday, June 06, 2012

Easy Fully Loaded Baked Potatoes


Easy Fully Loaded Baked Potatoes. An easy inexpensive meal.
On busy weeknights and any other night we love fully loaded baked potatoes for dinner. I am a baked potato kind of girl. I can bake the potatoes and the meat ahead of time if needed and just reheat everything. We have so many nights where we have concerts for the kids and sports happening, that I just need an easy no fuss delicious meal to feed the kids and hubby. This is always a winner. This recipe takes 2 pans 1 for the potatoes and 1 for the taco meat/broccoli mixture. How easy is that! I reduced the calories by using greek yogurt instead of sour cream. If you haven't tried the greek yogurt it's time, you probably will never go back!

Monday, June 04, 2012

Grilled Romaine Hearts Tomatoes & Shrimp With A Basil Vinaigrette


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Grilled romaine hearts are absolutely divine. A super easy, quick, and healthy meal. Elegant enough for company. My kids devoured this but I will admit all 3 of my kids have some what refined taste buds and prefer food a bit more complex then a hot dog... Even the littlest who turns 7 next week cleaned his plate. (If one of the kids were to have had an aversion to grilled romaine it was bound to be him.) It's just how it is in our house.. The hubby was sweet enough to grill the salad and take a few photo's while I was making the vinaigrette. 

Friday, June 01, 2012

Fabulous Friday Party

I was so excited when Tiffany over at My Crowded Kitchen had invited Anna at Crunchy Creamy Sweet and myself to team up and host one rockin Fabulous Friday Party! I am so excited to see what everyone has been making!! Let's Get This Party Stated!!!

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