Something Savory: Hot German Potato Salad

Chase was a little skeptical of this one, but totally willing to try it. He's not a potato salad fan, but this is something entirely different. It's warm, full of bacon and rich flavor, and topped with delicious smoked sausage.

My mom used to make this one for us growing up. With all the flavors, I expected it to be more complicated. But if you can use a whisk and boil potatoes, you can make this recipe.

We always ate this as a main course, but this also works great as a warm side dish. Just skip the smoked sausage on top (you know, if you want).

Happy cooking!

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Hot German Potato Salad

Ingredients

6 medium potatoes

4-6 slices of bacon

¼ cup chopped onion

2 Tbsp flour

2 Tbsp sugar

1 tsp salt

1 tsp celery seed

Dash of pepper

¾ cup water

⅓

cup vinegar

2 eggs

1 smoked sausage (the big U-shaped kind, Hillshire Farms is best)

Directions

1. Peel and chop potatoes into 1-inch cubes. Cook in boiling water until fork-tender. Drain and place in deep casserole dish.

2. Meanwhile, over medium heat in a large skillet, cook bacon until crisp. Drain, reserving about 2 Tbsp bacon grease.

3. Crumble the bacon over the potatoes in the casserole dish.

4. Cook the chopped onion in the reserved grease over medium heat until tender but not browned.

5. Combine the flour, sugar, salt, celery seed and pepper in a small bowl. Stir into the cooked onions.

6. Add water and vinegar to the onion mixture. Cook until slightly thickened, whisking gently but constantly.

7. Beat the two eggs in a small bowl. Whisk the eggs into the onion mix.

8. Continue stirring until the eggs are cooked and incorporated into the thickened sauce.

9. Meanwhile, turn the oven on to broil.

10. Pour sauce over the potatoes and bacon and stir gently.

11. Split the sausage down the middle all the way around, but don't cut all the way through. Slice the sausage into 3-4 inch pieces. Place in a circle around the top of the casserole dish.

12. Place the casserole under the broiler for a few minutes, until the sausage is warmed and lightly browned around the edges.

13. Serve and enjoy. It's especially tasty with a little side of mustard.

Prep time: About 45 minutes.

Chopped onion ready for bacon grease cooking, crispy bacon, and dry ingredient mix.

And unrelated cinnamon rolls.

Onion mixture after eggs are whisked in and cooked.

Potatoes and bacon coated with onion and egg sauce.

Happy cooking!

Something Comforting: Chicken & Biscuits

Welcome to the first new recipe in AGES! I could apologize for days for my absence, but that wouldn't be as effective as just posting a recipe again.

I made this one for Chase one day (ages ago) when I was home and he was on campus all day. He came home to the smell of delicious chickeny goodness. I found the recipe in the Gooseberry cookbook Chase's mom gave me for Christmas. It's full of good, easy recipes, and this was the first I tried.

I made a few modifications to the recipe, mostly to add more layers of flavor, but also because the biscuits were overwhelmingly salty. I like salty, but this was a bit ridiculous. Modifications below, as always.

Happy cooking!

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Chicken & Biscuits

Ingredients

2 chicken breasts, cut into cubes

2-3 Tbsp vegetable oil

6 strips of bacon, cooked and crumbled

1 can cream of chicken soup (10 oz)

2 cups chicken broth

1 cup flour

1

½ tsp baking powder

1 cup buttermilk

½ cup butter, melted

½ tsp salt

½ tsp pepper

¼ tsp dry basil

¼ tsp dry parsley

pinch of dry rosemary, crumbled

2 Tbsp green onion, chopped

Directions

1. Preheat the oven to 425 degrees.

2. In a large skillet over medium-high heat, add vegetable oil and cook the chicken through.

3. Meanwhile, combine cream of chicken and chicken broth in a greased casserole dish until well blended.

4. Stir bacon, basil and parsley into the mixture.

5. In a separate mixing bowl, combine flour, baking powder, salt, pepper and rosemary. Then mix in buttermilk and melted butter. This will make a very thick biscuit batter.

6. Add fully cooked chicken into the broth in the casserole dish.

7. Spoon the biscuit batter on top of the broth, making about 5 large biscuits.

8. Bake in the oven for 25-30 minutes, until the biscuits are golden.

9. Serve garnished with green onions.

The recipe, plus some.

Cooking the chicken (a wok works even better than a skillet for this!)

Broth, bacon and chicken, looking delicious even in dull light.

Biscuit batter into the broth.

Golden and delicious after a hot half-hour.

Happy cooking!

Something Old: Hearty Lentil Soup

Now that the turkey dust has settled, it's time for something quite different but just as savory. This is a recipe my mom made every winter, and one Chase and I have adopted into our rep.

My favorite memory of this recipe was when Chase and I drove into Duncan to visit his Mema and Pa, and we made this soup for them. They loved it, and I'm pretty sure it was all gone by the next day.

Oh, and there's a crock pot version for slow cooker fans!

Happy cooking!

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Hearty Lentil Soup September 26, 2010

Ingredients

6 slices bacon

1 pound (1 package) little smokies

1 cup dried lentils

1 28-oz can diced tomatoes

¼ cup diced onions

1 cup chopped carrots

¼ cup chopped celery (optional)

1 bay leaf

⅛ tsp garlic powder

¼ tsp pepper

Directions (Stove top)

1. Wash lentils, removing any that are shriveled

2. Put lentils in a pot with 3 cups of water. Add onion, celery, carrots, garlic, pepper and bay leaf. Bring the whole thing to a boil.

3. Reduce heat and simmer covered for an hour. Stir every 15 minutes or so, adding more water as needed to keep the lentils covered.

4. Meanwhile, cook the bacon and cut into small pieces. Cut the smokies into thirds or quarters.

5. After an hour, check to see that the lentils and carrots are cooked through. If so, add the smokies, bacon and tomatoes.

6. Cook for another 15-30 minutes, until the smokies are warmed through.

7. Serve.

Directions (Crock pot)

1. Wash lentils, removing any that are shriveled.

2. Put lentils, onion, celery, carrots, garlic, pepper and bay leaf into the crock pot with 2 cups of water. Cook on high for an hour.

3. Reduce to low and cook for 5-7 hours.

4. About 30 minutes before serving, add tomatoes, smokies and cooked bacon. Continue to cook on low.

5. Serve.

All the ingredients you'll need (unless you like celery).

The first time Chase and I made this together was on a Sunday dinner Skype date.

Veggies and spices, ready to boil.

Last bit of simmering then ready to bowl.

Happy cooking!