The Queen’s Kitchen

 

Yummylicious Potato Soup January 5, 2005

Filed under: Uncategorized — Carrie @ 3:28 pm

Ok, people are demanding it so I’m going to give in to the pressure and post the potato soup recipe. Be warned, I was up all night with tummy problems because of this soup (a problem I have with anything fatty since my gall bladder removal).

Here’s the link to the orginal: Absolutely Ultimate Potato Soup and here is the recipe I actually made. I had to make some modifications and sometimes I forgot I was halving the recipe because I’m scatterbrained like that.

1/2 pound smokey bacon, chopped
2 stalks celery, diced
1 bunch green onions, chopped
2 teaspoons minced garlic
4 potatoes, peeled and cubed
4 cups water
4 chicken bullion cubes
1 1/2 tablespoons butter
1/8 cup all-purpose flour
1/2 cup fat free evaporated milk
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon celery salt
salt and pepper to taste

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DIRECTIONS:
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/8 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion for a minute or two. Add the garlic, salt, pepper and bullion cubes, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough water to cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the evaporated milk, tarragon and other spices. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. (I pureed it all) Adjust seasonings to taste.

 
 

Spanish Chicken Linguine

Filed under: Chicken — Carrie @ 3:25 pm

3 tablespoons olive oil
4 skinless, boneless chicken breasts
1/2 cup all-purpose flour
6 slices lower-fat bacon, chopped
2 onions, chopped
4 cloves garlic, minced
2 cups chicken stock
3 teaspoons chili powder
2 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste
Enough cooked, drained linguine to feed your crew

Heat the olive oil in a skillet over medium heat.
Mix 1 teaspoon chili powder, 1 teaspoon garlic powder and salt and pepper to taste into the flour. Dredge chicken in flour mixture to coat.
Brown chicken in the skillet about 2 minutes on each side.
Set aside chicken. Mix in bacon, onions, and garlic into the skillet, and cook until onions are tender and bacon is evenly brown. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.
Remove chicken to a platter, then pour the remaining bacon/onion mixture into the cooked, drained linguine for a yummy sauce.