It’s been a while since we’ve done a tasty recipe here at Over 40, and I have a recipe for Potato Soup that’s perfect for those cool autumn/spring evenings. I use a 2 quart crockpot, although I’m sure you can make this on a stove top just as easily. The list for the grocery store is simple, and many things you’ll have on hand anyway.

2 large potatoes
1 carton of chicken broth
1/2 cup sliced carrots
1/2 chopped onion
Salt and pepper to taste

Peel and cube the potatoes and throw into the crockpot. Use enough chicken broth to cover them completely. Throw in your carrots and onions. Boil until tender.

Once tender, strain the vegetables and reserve the liquid. Process the potatoes, carrots, and onions in a food processor or hand mill until the desired texture. (I prefer mine smooth yet chunky.) Return the vegetables and reserved chicken broth to the crockpot and stir thoroughly.

The thing I like the most about this recipe is how easy it is to modify depending on what you have in your pantry or refrigerator. Before every serving I add a dollop of milk or cream, and a ounce or two of cheese. You know, because I can’t have a low-calorie soup. *sigh*

Anyway, here’s a list of what else you can add to this versatile soup without struggling at the grocery store with crowds, a recalcitrant barcode scanner, or a rude cashier. Most of these ingredients you can get at a local Farmer’s Market or you may have on hand anyway.

Bacon, Ham, Chicken
Cheese, Cream, milk, or half-and half
Celery, Spinach, Parsley, Red pepper
French fried onions

The base soup freezes very well, and you can portion it out and use only what you need. Very tasty

Chicken Quesadeas

Chicken breasts (about one for every two people—depending on the size of the breasts)

1 jar salsa

1 teaspoon each salt, pepper, cayenne pepper, garlic powder, chili pepper, onion powder

1 tablespoon olive oil

1 onion chopped (green preferred but yellow or red will do)

2 roma tomatoes, diced

2-3 tablespoons fresh cilantro (torn not chopped)

large burrito sized flour tortillas (1 per person)

1 chopped fresh jalapeno pepper (optional)

Shredded Mexican (or Fiesta) mix cheese (it has cheddar, Monterrey jack, asado, and one other kind I think) Read the rest of this entry »

1 whole chicken

1 lime

Vegetable oil

3-4 medium potatoes, diced

1 small onion

1 clove garlic

1 tablespoon balsamic vinegar

2 teaspoons fresh dill weed

salt and pepper to taste

Preheat oven to 350. Remove liver and neck from inside and wash chicken. Season cavity with salt and pepper. Cut lime in quarters, place in cavity. Slice onions, and quarter each slice, then place inside cavity. Smash garlic with the back of wooden spoon or spatula and place inside the cavity also.

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I love Tex-Mex food and this is one of my favorite recipes.

1 pound ground beef
1 small jar salsa (14 oz, heat of choice)
1 small can sliced olives
10 oz can enchilada sauce
10 oz can refried beans
1 half med onion chopped
12-14 small unfried corn tortillas
4 cups Mexican blend cheese
Sour Cream and 2 chopped green onions for garnish

In a skillet, brown ground beef. Right before browned, throw in onions and cook until meat is done. Drain. Mix in salsa, enchilada sauce, refried beans and olives.

Slice tortillas in half. In a 9X13 pan, place a layer of tortillas to cover the bottom. Top with meat mixture, then 1 1/2 cup cheese. Place another layer of tortillas, then meat, then 1/ ½ cup cheese. Top with remaining tortillas and cheese. Cover with foil and bake at 350 for thirty minutes.

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Image by tobyleah via Flickr

Today is Sunday. I love cooking and baking on Sunday – it’s been a tradition of long standing in my house. My grandmother, mother and beloved Aunt Louise all did the bulk of their cooking and baking on Sundays. This was usually the one day of the week in which I had time to cook a decent, unhurried meal. Many times I’d cook all day, and freeze entrées for later on in the work week when I was low on energy, time and money. Read the rest of this entry »