Homemade Fries

We've been eating homemade fries for a few years and they were good but inconsistent. Sometimes they would be nice and crispy, other times more like slices of baked potatoes. Recently though, after some more intentional experimenting we've found our ideal Homemade Fries recipe.
The most important step is making sure when you cut the wedges that there is enough skin on each wedge for it to balance nicely. That way, when it's time to serve your flavorful homemade fries they're easy to remove from the pan. {I used to have to scrape and scrape them off the pan, no matter how well greased it was so this is very important to me!}

Homemade Fries
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Source: Lakeside Luth. Cookbook
Yields: 4 servings

Ingredients:
4 medium potatoes, scrubbed
1 T grated parmesan cheese
1/4 tsp basil
1/2 tsp season salt
1/8 tsp onion powder
1/8 tsp garlic powder
dash black pepper

Directions:
   1.  Cut potatoes in half and each half into four wedges. {Keeping wedges that balance nicely is what makes serving these easy.}
   2.  In a small bowl combine cheese and spices.
   3.  Lightly spray a 9x13 pan with oil. Arrange potatoes in pan, skin touching the pan. Lightly spray the potatoes with oil. Sprinkle seasoning mix evenly over potatoes.
   4.  Preheat oven to 375. Bake for 35 minutes, or until potatoes are just tender. Serve warm.

Chicken Pot Pie

Growing up, I always loved pot pie night. I insisted on eating mine out of the tin and stirring my applesauce in. My siblings would dump their pie pot out on the plate and then stir in the applesauce. Well, now my pot pie has no tin and while I still enjoy having applesauce with pot pie, I definitely don't stir it in!
This recipe has quite the list of ingredients and can take a little bit of time to prepare but that's okay, becuase there's a whole lot of taste to make it worthwhile!

Chicken Pot Pie
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Yields: 4 servings

Ingredients:
1 cup diced, cooked chicken
1/2 cup diced, cooked carrots
1/2 cup diced, cooked potatoes
1/2 cup peas
1/2 cup green beans
1/4 cup butter
1/4 cup onion, diced
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup milk
1/4 tsp salt

1/4 tsp pepper

1/2 tsp Italian seasoning

double pie crust (not pictured)

Directions:
   1.  Preheat oven to 375.
   2.  Combine chicken, carrots, potatoes, peas and green beans in a large bowl.
   3.  In a medium saucepan, melt butter. Add onion and cook for 3-4 minutes.
   4.  Whisk flour in and cook for 2 minutes. Whisk in chicken broth and milk and bring to a boil; reduce heat and simmer until thick.
   5.  Stir in spices and pour over chicken mixture.
   6.  Place one pie crust in baking dish. Pour chicken mixture into pie crust; top with second pie crust. Crimp edges and cut vents.
   7.  Cook at 375 for 50-60 minutes or until bubbly. Let stand 5-10 minutes before cutting.

Source: Life as Mom



Twice Baked Potatoes

This "side dish" could practically stand on its own! The original recipe calls for bacon pieces to be added as well but I typically leave them out. However, simply by adding a generous amount of bacon I could see this dish serving as a main dish.
I like to make a double batch and stick one in the freezer because it takes a little bit of preparation and time. In the end though, it is well worth it! The potatoes are creamy and smooth but with a little rustic texture still there. It is a delightfully pleasing combination.

Twice Baked Potatoes
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Yields: 6 servings

Ingredients:
4-6 potatoes (2lbs), diced
4 oz cream cheese
1 cup sour cream
2 cups shredded cheese
1 tsp salt
1 tsp black pepper
1 tsp garlic powder

Directions:
   1.  Fill a medium size pot 2/3 full of water, bring to a boil. Add potatoes; bring back to a boil, then reduce to a simmer for 10-15 minutes, until potatoes are tender. Drain, return to pot and slightly mash potatoes.
   2.  Add cream cheese, sour cream, 1 cup cheese and seasonings. Stir until combined.
   3.  Transfer to a small casserole dish. Cover with remaining cup of cheese.
   4.  Bake at 350 for 15-20 minutes.
   *This recipe can be frozen before baking. Increase baking time as necessary.

Source: Stolen Moments Cooking

Baked Potato Soup

This is, hands down, my husband's favorite soup. I enjoy the taste as well. It also holds a special place in my cook's heart because this was my first experience with a roux.
This soup takes a little bit on the longer side of time to make but it is definitely worth it. One way I've made it easier from the original recipe is to cook my bacon ahead of time. I've also prepared it a little earlier than dinner time and then left it warming on the stove for 30-45 minutes with no sacrifice in taste.

Baked Potato Soup
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Yields: 4 servings

Ingredients:
1/2 pound bacon
1 tsp olive oil
1 onion, diced
5 large potatoes, diced
3 cups chicken stock
3 T butter
3 T flour
1 1/2 cups milk
3 green onions, sliced (I often don't have these on hand and therefore skip them. The soup is good with or without them.)
3/4 cup shredded cheddar cheese
1/2 tsp black pepper

Directions:
   1.  This step can be done ahead of time! Line a cookie sheet with tin foil and lay bacon slices in a single layer. Place cookie sheet in oven and turn to 400. After about 10 minutes begin watching for desired crispiness. When crispy (you don't want even slightly soggy bacon for this soup) remove bacon to paper towels to drain. (Afterward you can use the paper towel to soak up the grease on the tin foil.)
   2.  In a large stock pot cook onion in ~1 tsp olive oil for about 5 minutes, until tender.
   3.  Add potatoes and chicken stock. Bring to a boil; reduce heat to medium and simmer until potatoes are tender.
   4.  While potatoes are simmering, melt butter in a small sauce pan. Stir in flour and cook for 2 minutes. Slowly whisk in milk; stirring often, bring to a boil and simmer until thickened.
   5.  Remove a few scoops of potatoes to a separate bowl and mash with a fork.
   6.  Slowly stir milk mixture into stock pot. Bring to a boil then reduce heat to low and simmer.
   7.  Stir mashed potatoes back into pot. Add cheese, bacon, green onions and pepper. Stir to combine. Cook at least five minutes longer or until ready to serve, stirring occasionally.

Source: Stolen Moments Cooking