Loaded Baked Potato Soup

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Now that the cooler weather has settled in, I’m going to try to make a conscious effort to use my slow cooker more often. It’s so wonderful to put something in, switch it to “on” – and then hours later, a meal is hot and ready for you after a long day. My problem seems to be that I get in a rut with the recipes I make with it.

When Josie posted this a couple of weeks ago, I immediately put it on our menu plan for the following week. Couldn’t have been easier, and the results were phenomenal. A little bit of peeling and chopping, cooking the bacon, then sauteing the onion in some of the bacon drippings. That really helps to deepen and layer the flavors – something that’s not typically found in Crockpot recipes. Leave it to our friends at America’s Test Kitchen to share such a great recipe. I’ll definitely be adding their slow-cooker cookbook to my wishlist for Santa this year! Can’t wait to give some of the other recipes a try.

Loaded Baked Potato Soup

8 slices bacon, chopped
1 large onion, minced
3 garlic cloves, minced
1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
2 Tbs all-purpose flour
4 cups low-sodium chicken broth
3 lbs Russet potatoes (about 6  medium), peeled and cut into 1/2-inch pieces
2 cups shredded sharp cheddar cheese, plus more for serving
1/2 cup heavy cream
1/2 cup sour cream
salt and pepper
sliced scallions, sliced

Cook the bacon in a large over medium heat until crispy, 5 to 7 minutes.  Transfer to a paper towel-lined plate and refrigerate until serving.  Pour off all but about 2 tablespoons of the fat.

Add the onion and cook over medium-high heat until softened and lightly browned, about 5 minutes.  Add the garlic and thyme, and season with salt and pepper, cook for an additional minute or so.  Add the flour, and allow to cook for a minute or so, whisking constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits from the bottom of the pan.  Cook until the mixture is starting to thicken, then transfer to the slow cooker.

Stir in the remaining 3 cups of  broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper into the slow cooker.  Cover and cook until the potatoes are tender, 6-8 hours on low (or 4 hours on high).

Transfer 3 cups of cooked potatoes to a medium bowl with the cream and mash until smooth using a potato masher.  Return the potatoes to the slow cooker, along with the shredded cheddar cheese and sour cream.  Stir to combine and let the soup sit until heated through, about 10 minutes.

When ready to serve, microwave the bacon on the plate until hot and crispy, about 30 seconds.  Season the soup with salt and pepper.  Ladle into bowls and top with bacon, shredded cheese, and scallions.

Source: adapted from Slow Cooker Revolution via Pink Parsley

Jalapeno Popper Chicken

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I’d been thinking about this fun spin on chicken boobs since Elly posted it a couple of months ago. Then, Courtney went and mentioned that she’d made it – and already added it to her menu plan again the following week. So, after great reviews from two of my favorite bloggers, I added it to our menu too. And, I’m happy to report that we all loved it too!

I’ve been trying to make the most out of the jalapenos I’ve been plucking from the garden, and this dish really showcased them. It’s spicy – but not too much, the boys still enjoyed it. And, that smokey flavor that’s naturally found in jalapenos really shined through as well. I also loved the technique of browning the breadcrumbs in a skillet with a bit of oil first, then coating the chicken cutlets in the toasted breadcrumbs and finishing off in the oven. Gave it a super crunchy texture – something that’s hard to come by with just baking.

This one is definitely a keeper!

Jalapeno Popper Chicken

4  chicken breasts
4 oz cream cheese, softened
1/2 cup Cheddar cheese, shredded
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1 1/4 cup Panko
1 tsp chili powder
1 tsp cumin
1/4 tsp salt
1/4 tsp oregano
1 egg

Preheat the oven to 375. Place an ovenproof rack onto a rimmed baking dish. Set aside.

In a small skillet over medium heat, combine the panko with the olive oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallowdish, along with the chili powder,  cumin, and oregano. Mix to combine.

Now, set up your assembly line: In a shallow dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.

Using a pairing knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast. Use toothpicks to secure, if necessary.

Dip the chicken pieces one at a time first into the egg, then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

Source: highly adapted from Allrecipes, via Sunny Side Up; as seen on Elly Says Opa!

Chicken Parmesan

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Chicken Parm is definitely one of my favorite choices when it comes to Italian fare. A tender chicken cutlet, breaded and pan fried – then slathered in a zesty tomato sauce and melted cheese. How can you not love it? It’s also a relatively quick dinner, that can be pulled together with pantry staples.

I remember my early days; making this dish with pre-breaded chicken breasts and jarred tomato sauce. But, once I made it from scratch, there was just no comparison. No going back. I’ve been known to use a jarred sauce in a pinch, actually have a couple of jars of sauce in the pantry that I need to whittle down. But, after making this super quick marinara a few months ago – I just haven’t been using the store bought stuff. If you’ve not made chicken parm at home before, give it a try. It’s a classic dish that anyone should be proud to have “under their belt”. Enjoy!

Chicken Parmesan

1 cup all-purpose flour
2 eggs
3 cups fresh breadcrumbs*
4 boneless, skinless chicken breasts
salt and pepper
1/2 cup vegetable oil
2 cups marinara sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded

Adjust oven rack to the middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the breadcrumbs in a third shallow dish.

Pound the chicken to an even thickeness, about 1/2-inch. Pat dry with paper towels, and season with salt and pepper. Working with one piece of chicken at a time, dredge through flour, then dip into the egg, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure they adhere. Lay the breaded chicken on a plate.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of chicken and cook until light golden brown on both sides, 4 to 6 minutes.

Drain the chicken briefly on paper towels, then transfer to a paper-towel lined plate and keep warm in the oven. Repeat with the remaining breaded chicken.

After cooking, place the breaded chicken over cooling rack placed inside a rimmed baking sheet. Increase the oven temperature to 450 degrees. Spoon 1/4 cup marinara over the top of each chicken breast, then sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon of shredded Parmesan. Bake the chicken until the cheese has melted and browned, about 5 to 10 minutes.

Serve with pasta and remaining marinara sauce.

* To make the breadcrumbs, tear 4 pieces of sandwich bread into quarters and pulse in a food processor to coarse crumbs, about 8 pulses. 

Source: The America’s Test Kitchen Family Cookbook

Coconut Shrimp

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Coconut shrimp have always been one of my favorite appetizers. Whenever I see it on a menu, I can’t help but ordering them, just to see what their version is. Many times I’ve been severely disappointed. The best I’ve ever had was at Waterman’s Inn in Crisfield, Maryland. Big shrimp and copious amounts of coconut, fried to golden perfection.

So, with most of my other restaurant favorites, I came home with the resolution to make coconut shrimp at home that were just as good. That was over 3 years ago now, and the road was bumpier than I’d imagined. There were many casualties on the coconut front, but I finally got the batter down just right. The key is to do a beer batter coating on the shrimp – then roll them in the shredded coconut. Also, letting the shrimp chill for 30 minutes once coated really helped to keep the coconut on the shrimp – and not come off in the oil.

These make an impressive appetizer, as well as a delicious main course. I paired them with a tropical quinoa salad, for something on the lighter side, and it was a perfect meal!

Beer-Battered Coconut Shrimp

For beer batter:
3/4 cup all-purpose flour
1 cup beer

For the shrimp:
1/4 cup all-purpose flour
2 cups flaked coconut
1 pound large shrimp, peeled with tails left on and butterflied
3 cups oil for frying

In small bowl combine beer and flour. Set aside. Place the flour in a shallow dish, as well as the shredded coconut.

Hold shrimp by tail, and dredge in flour, shaking off excess. Dip in beer batter, allowing excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a dutch oven or deep fryer.

Fry shrimp in batches, turning once, for 2 to 3 minutes, or until golden brown. Remove shrimp to paper towel lined cookie sheet to drain. Serve warm with your favorite dipping sauce.

Source: adapted from Allrecipes