Tuesday, December 15, 2009
His ring is lost..Again, and a Cheesy Meal!
Two nights ago Jeffrey took off his ring in the house and now we cannot find it! He usually takes it off in one of like 4 places and it isn't there. A few weeks ago he took it off while typing in the computer lab at AFI and when he went to the restroom one of his buddies took it as a joke and didn't give it back for a few days. We had no idea where it was until his friend confessed and brought it to us. At least now we know it is in the house, but we have searched up and down! I even did a deep clean of the apartment yesterday and never came across it. I certainly hope we find it before going home for Christmas! Please Pray!!
My BSF class last night, but I decided to go ahead and make us a meal. We just ate extra early! I was wanting to try a cheese soup recipe I found in the "Tuxedos to Tailgates" Cookbook from the Dallas Junior League. I also wanted to try out a recipe for potato skins that I found in the Pioneer Woman cookbook, you know I love her! The soup turned out ok, but it was missing something. I even tried to add extra ingredients in the end to fix it, and it didn't work. I think I needed a stronger cheese (which is my fault for not getting brie which is what the recipe called for).
3 Stalks Celery chopped
4-5 Mushrooms sliced
3 Green Onions chopped
1 1/2 Tb of butter
1/4 cup flour
2 1/2 cups Chicken Broth
1/2 pound of brie (I used Fontina and it wasn't strong enough, Gruyere cheese would be good too)
Extra items I added (minced garlic, a few drops franks red hot, a few drops worschesteir, 1 Tb lemon juice)
Wish I would have added (White Wine)
Start by chopping up all of your vegetables.
Grate your cheese (I don't have a cheese grated, but I have found that a vegetable peeler works fine)
Cook the celery, mushrooms and garlic in butter in your stockpot until tender.
Add Green Onions and cook until browned.
Add Flour and stir.
Add Chicken Broth.
Bring to a boil and cook for 5 mins
Turn off heat and add cheese and stir until melted
Add milk and extra items.
If you want to use Wine I would have added 1/4 cup with the green onions.
2 baking potatoes
olive oil or vegetable oil
sea salt (I finally broke down and bought some more of this the other day, I am still not sure it is so much better than regular salt, like all off the chefs say it is)
Shredded Cheese (cheddar is better, but I used a colby jack mix)
Bacon if you are really bad, or if you have a Protein boy like me, you can use some Rotisserie chicken that you set aside when making chicken salad or Pesto Ravioli with Chicken (see other blog recipes).
Rub potatoes with oil and salt. Bake in the oven on 375 for 45 mins.
Take out of oven and let cool for about 5 minutes.
Cut in half using a very sharp knife. Be careful that you do not damage the skins (my first one was damaged and didn't work as well)
Using a melon baller or just a regular spoon, scoop out the potato in the skin leaving a little around the edges. (If you like it to be really crunchy scoop out more, I left too much and wish I had taken out more potato) Be careful not to damage the skins in this process so go slow!
Brush more oil inside the skin and outside the skin.
Put in the oven, skin side down for 7 minutes.
Take out of oven and turn over so that it is skin side up and cook for 7 more mins.
Take out, flip over and add cheese, and either bacon or chicken and return to oven until cheese is melted.
Take out and add extra toppings like green onion and sour cream.
Yummy, Yummy! You can eat it like you would a burrito.
I used the potato that was scooped out of the skins to make mashed potatoes and I also made a small salad with a little olive oil, red wine vinegar and salt and pepper. Needless to say, we were stuffed after this meal!