Loaded "Baked Potato" Soup
I took the liberty of "cooking" this recipe in the microwave just to see how it would come out. Once finished.....well, let's just say it has been lunch often for the past two weeks.
1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) chicken broth
1 c. milk
3 slices bacon, cooked, crumbled and divided
1 c. shredded Cheddar cheese, divided
1 green onion, sliced and divided
1/4 c. sour cream
Microwave potatoes in large microwaveable bowl on high 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 minutes. Carefully crush potatoes with potato masher. Reserve 2 T. each bacon and cheese and 1 T. onions for topping. Stir remaining bacon, cheese and onions into soup. Serve topped with reserved bacon,
Green Bean Granolata
The addition of the salty and sweet granola was just what these green beans needed.
1/4 c. dried or fresh parsley
2 t. minced garlic in oil
1 T.grated lemon zest
1/4 c. grated or shredded Parmesan cheese
1 lb. fresh green beans, snipped
3 T. olive oil
Salt and pepper to taste
1 1/2 c. fruit and nut granola
In small bowl, mix together parsley, garlic, lemon zest and Parmesan cheese. Set aside. Bring a 6-quart pot with 3 quarts of water to boil. Add green beans and cook until crisp-tender, 4- 5 minutes. Drain thoroughly and transfer to large bowl. Toss the beans first with the olive oil to coat and then with 1/2 c. granola mixture. Season beans to taste with salt and pepper and top with remainder of fruit and nut granola.
The Yankee Chef
..........It's Just That Simple!