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Sep 292014

Creamy Ham And Potato Soup

I hope everyone had a nice weekend!

Even with the warm weather still here, I have had a hankering for soup, what’s wrong with this picture? I guess I’m just trying to force Mother Nature into cooling us off a little! With October only two days away and the weatherman predicting a little cool down for this weekend, I am a happy camper. Maybe we’ll even get out of Dodge this Saturday and do a little flea marketing although I don’t know why, I sure as hell don’t need any more junk or Christmas decor!

Creamy and Tasty!

Creamy and Tasty!

On with this recipe…. This really hit the spot yesterday along with watching some football on the tube. I had never really thought about adding sour cream to my soup which made it so so tasty and creamy. I basically just used flour for my potato soups but I think those days are gone. I got the idea from an older Better Homes and Garden soup and stew cookbook that graces my vast collection of books (another thing I don’t need any of!).

Pass the crackers it's soup time!!!

Pass the crackers it’s soup time!!!    Not much left over either!!

Creamy Ham And Potato Soup
  • 6 slices of bacon
  • 4 medium red potatoes, peeled and diced
  • 1 medium sweet onion, chopped
  • 4 scallions with their tops, sliced
  • 1 large carrot, sliced
  • 1 large celery stalk, sliced
  • 1-1/2 cups cooked ham cubed
  • 4 cups of milk
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 tbsp flour
  • Chives for garnish
  1. Cook bacon until crispy in a Dutch oven, drain on paper towels and set aside, reserving 3 tablespoons of the drippings.
  2. Add veggies to the drippings, stirring to coat.
  3. Cover and cook over low heat until veggies are tender, stirring occasionally.
  4. Stir in the milk and ham; season with sea salt and fresh ground pepper.
  5. Combine the flour with the sour cream, mixing well.
  6. Slowing add some of the hot milk into the sour cream and then add that mixture to the soup.
  7. Cook over low heat until soup just begins to bubble, but do not boil.
  8. Soup's on, garnish with fresh or dried chopped chives and grab some crackers!


Hope you enjoy this great soup during the cooler months of fall and winter!

Sep 092014

Chicken Casserole By Jason Campbell

With football season here again, I thought I’d share some of the recipes in my Sunday Night Football Cookbook and this one is by Jason Campbell who used to play for the Washington Redskins (they still call them that, right? OMG wish they’d get off it!). Jason is now backup quarterback for the Cincinnati Bengals. This is a nice easy recipe that won’t take long to throw together and the only thing I might add would be to put a layer of biscuits on top when you bake it off in the oven, that way you have a one dish meal and lots of bread to soak up the juicy gravy! I would also prefer using chicken breast versus the thighs.
This is also Chicken Month and thought I’d get away from the potatoes like I promised and go directly to chicken, one of my many other favorites….. I have not tried this yet, but with cooler weather hopefully in the near future, I’ll be there.

Go Bengals!

Go Bengals!


Chicken Casserole By Jason Campbell
  • 1 teas salt
  • 4 bone-in chicken thighs
  • 16 oz small elbow noodles
  • ½ cup unsalted butter
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 4 celery stalks chopped
  • One can of each of the following:
  • Cream of chicken soup, cream of celery soup, cream of mushroom soup
  • 8 oz cheddar cheese, grated
  1. Bring a large pot of water to a boil and add the salt and chicken; bring back to a boil, reduce heat to a simmer and cook for 45 minutes or until chicken falls off the bone.
  2. Remove chicken using tongs, let cool and shred, discarding bones and skin.
  3. In the same water, bring back to a boil and add elbow noodles and cook until al dente, about 5 minutes.
  4. Drain in a colander, reserving liquid.
  5. In a large saucepan, melt the butter over medium heat; add the onion, pepper and celery and saute until softened, about 5 minutes.
  6. Add the shredded chicken and cook for an additional 2 minutes.
  7. Add the soups and 2 cups of the reserved cooking liquid; bring to a simmer and cook for 2 more minutes.
  8. Spread ⅓ of the elbows in a 9X13" casserole dish; top with ⅓ of the soup mixture and ⅓ of the cheese and repeat layers twice.
  9. Bake in a 375 degree oven for about 20 minutes or until lightly browned.


Hope you enjoy Jason’s chicken casserole, I know we will as it’s easy, quick, simple and CHICKEN………

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