There is something magical about potatoes. For some, they are an unhealthy, white starch- but for a broke twenty-something cook, they are a versatile, affordable delight. I love that you can use potatoes for so many different meals and in so many ways!
After taking a break for January to get the New Year in order, Secret Recipe Club is back in action! If you do not already know, Secret Recipe Club is a fun group of bloggers who are assigned a fellow blogger each month (secretly) and chose one recipe from their blogger’s site to recreate for reveal day. I have met many awesome bloggers through this club and love browsing and trying their recipes!
I know it may seem weird, but I have still eaten quite a bit of soup here in Hawaii. I love making soups and stews because I feel like it gives me room to be creative. I can throw whatever I want into a soup/stew and whip it up pretty quickly. Because of that, soups are a great way to use up leftover ingredients in your kitchen. Also, they are great if you don’t have time to stand over your stove while making dinner. You can be getting ready, taking care of the kids or just kicking back watching Top Chef while your soup works its magic.
Being a food blogger is great. I get to share my delicious recipes with all of you great people, plus I have them all stored in one handy place. I also get to participate in cool things like the Driscoll’s berry twitter event and Secret Recipe Club. On top of all that, I get to look at other food blogs constantly, all filled with AWESOME recipes. I have a notepad on my desktop that has been filling up with links to recipes that I “must” make. It is hard trying to think up your own original recipes sometimes when you are surrounded by so many other delicious ones! I have been on a spree lately making all sorts of things from other bloggers. This specific recipe is from one of my favorite blogs, Taste With the Eyes. She has complex recipes with awesome food photography.
Wow has a month seriously already passed since the last Secret Recipe Club reveal day?! I guess time flies when you’re having fun right? Between school, work and a trip to Italy, I somehow managed to still get my recipe made for this month’s Secret Recipe Club. I can also say that I am very happy I did because I found so many good recipes on my assigned blog this month, Angela’s Kitchen.
I am so excited to tell you that I am a part of Chef Dennis’ “guest post Fridays” for September 2nd! Dennis is a great guy in the food world and I am so excited to be guest posting for him! I have had about a month to decide what recipe I would use for my guest post, which might have made it even more difficult, but I finally decided I would share this recipe that was passed onto me by a good friend. She told me that she suffered sweating in the non-air-conditioned lobby of a hotel in South America in order to e-mail me this delicious recipe. I am glad she did because it is delicious!
Please head over to A Culinary Journey With Chef Dennis for the full post and say hi!
Mashed potatoes will never get old to me. As one of the three “vegetables” that I would eat as a kid, I ate them practically every day. At family dinners I would always mash my potatoes, peas and steak together; my mom called it my homemade shepherd’s pie, even though I would never have eaten a shepherd’s pie back then. I also remember the first time I had a double stuffed potato… in LOVE! My brother gave me a potato masher for my birthday, something I have wanted for ages!, so I have been back on my mashed potato game. These days I am interested in finding more unique combinations for my mashed potatoes.
Until about two weeks ago I had always bought canned artichokes. My friend Kelcey and I decided to make a delicious vegetarian dish after planting our new garden and wanted fresh veggies for this recipe, so I decided I would buy fresh organic artichokes. Little did I know that trimming an artichoke is no easy task. We completely butchered two organic artichokes and ended up having to purchase canned ones in order to finish the dish. Another downfall to our dish was that we topped the bread with way too much cheese, which kept it from getting crispy and left us with a soggy bread topping… Not the most appealing. So here’s to round two!
Potatoes have been one of my favorites since I can remember. They were also my first “vegetable”. I also love how versatile potatoes are. You can really put whatever you want into your potatoes and they will, most likely, still be good.
I know that it may not be cold where most of you are, unless you are in Colorado I hear it is still snowing!, but I would suggest turning up your AC and still making this soup because it is just too delicious not to. If you have never had a loaded baked potato soup before, you need to. It is all of the goodness of a baked potato made into a creamy and delicious soup.
What could be better than sausage and cheesy hash-browns? Sausage and cheesy hash-brown waffles! All of your favorite breakfast foods, combined into one delicious waffle. An old Everyday With Rachel Ray magazine gave me inspiration for this recipe.
These are great for a weekend breakfast- probably especially good for a weekend hangover as well. I must warn you, these waffles are not meant to be made healthier… I tried making them with turkey bacon also and they turned out a bit bland. The sausage gives a ton of flavor to the waffle, so if you insist on leaving it out, be sure to add other seasonings. I think that these waffles would be really good with onion added to the mixture as well. Play around and combine your own flavors if you would like!