7
Bacon Smashed Potatoes (Yields 6 to 8 servings)
3 lbs. small red potatoes, rinsed
Cold water, as needed
4 oz. cream cheese
2 oz. unsalted butter
1
⁄
2
cup chives, finely chopped
1
⁄
2
cup sour cream
1 cup shredded cheddar cheese
7 strips bacon, cooked, drained and chopped
1
⁄
4
tsp. smoked paprika (optional)
3–5 Tbsp. buttermilk (depending on desired consistency)
Salt and pepper, to taste
Begin by placing red potatoes in the 5 qt. Dutch oven and cover with cold water.
Bring water to a boil and let potatoes simmer until tender (about 35 –40 minutes).
Drain potatoes in a colander. Transfer potatoes to the 3 qt. Stock Pot and turn heat
to medium low. Let potatoes heat up for 2 minutes to remove any excess moisture.
Smash potatoes (including skins) with potato masher. Add cream cheese, butter,
chives, sour cream, cheddar cheese, bacon and smoked paprika to the potatoes.
Stir and let cook for 5 minutes. Add buttermilk to desired consistency. Season with
salt and pepper and serve immediately.
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Mom’s Chicken Soup (Yields 8 to 10 servings)
For the Broth:
4 lbs. whole chicken (giblets removed)
1
1
⁄
2
cups (about 8 oz.) carrots, large diced
1
1
⁄
2
cups (about 3 stalks) celery, large diced
2 cups (about 1 large) onion, large diced
1 bay leaf
1 clove garlic, smashed
6 sprigs thyme
10 parsley stems
8 cups water
1
⁄
2
Tbsp. whole black peppercorns
Place all ingredients in the 5 qt. Dutch oven. Bring to a boil. Reduce to a sim-
mer and cook for 2 hours. Remove chicken and place on a plate to cool. Drain
broth through a colander and reserve the broth. Discard the vegetables, herb and
spices.
For the Soup:
Reserved chicken broth
Reserved chicken
2 cups (about 8 oz.) carrots, small diced
2 cups (about 4 stalks) celery, small diced
1 large onion, small diced
1
⁄
4
cup fresh parsley, minced
Salt and pepper, to taste
6 oz. egg noodles, cooked
Place reserved broth back into the 5 qt. Dutch oven. When chicken is cool enough
to handle, remove meat from bones discarding any skin or fat. Place chicken meat
into the broth. Add carrots, celery and onion. Cover and bring to a boil. Immedi-
ately reduce to a simmer and cook for 30 minutes. Remove lid and add parsley.
Season with salt and pepper to taste. To serve, place cooked noodles in a bowl
and top with soup.
It is recommended when storing leftovers to keep the soup and noodles separate.
Recipes
Recipes
