Potato Soup with Shrimp

1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk or chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 pound medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
Dill sprigs, optional garnish

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Cook's Note: If you don't have access to shrimp, use corn.

Recipe courtesy of Paula Deen, The Food Network

Oven Fried Potato Wedges

3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon hot sauce
1/4 teaspoon onion salt
1/2 teaspoon House Seasoning, recipe follows
1/8 teaspoon black pepper
2 cups cornbread dressing mix

Preheat the oven to 375 degrees F.

Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe from Paula Deen, The Food Network

Potatoes are one of my favorite things . . . this is a great variation of plain mashed potatoes.

I'm looking for a recipe that is similar to the baked potato soup served at Chili's . . . it has to be one of my favorite meals with a salad. If anyone has the recipe, I'd really appreciate it!

Mashed Potato Casserole

Makes 10 to 12 servings

4 pounds Yukon Gold potatoes, peeled and cut into ¾-inch chunks
8 ounces light cream cheese, cut into pieces, room temperature
1 cup (4 ounces) shredded sharp cheddar cheese
2/3 cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper
2 tablespoons chopped fresh chives

Position a rack in the center of the oven and pre-heat to 350 degrees F. Butter a 9 x 13-inch baking dish.

Place the potatoes in a large saucepan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until potatoes are tender, about 15 minutes. Drain and return to pot.

With a hand-held electric mixer mash potatoes until chunky. Add the cream cheese, ¾ cup of the cheddar, milk, butter, and salt and pepper to taste and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with remaining ¼ cup of cheddar.

Bake until the cheese is melted and the casserole is heated through, about 10 minutes. Serve hot.

The casserole can be prepared without the cheese topping up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated through, about 45 minutes.

Recipes from Art Smith's blog on Yahoo.com

Cheesy Rice Pilaf

This recipe comes from Emeril, The Food Network . . . use your own variations . . . I've never added the peas to mine since I use it as the base for the meal . . .

I always use it for some type of stir fry of chicken, pork or shrimp and whatever vegetables I want to throw in . . . also excellent with left over beans for a variation.

For a meal using left over chili you want a variation for . . . use cheddar cheese in the rice recipe and top with chili . . . mmmmmm good!

Ingredients:

• 3 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onions
• 1/2 cup finely chopped yellow bell peppers
• 1 cup long-grain rice
• 1 teaspoon salt
• 1 bay leaf
• 2 cups chicken stock
• 1/2 cup frozen peas
• 1/2 pound fontina or mozzarella, diced 
• 1/4 cup chopped fresh parsley leaves

Directions:

In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. 

Add rice, salt, and bay leaf and cook, stirring, for 1 minute. 

Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. 

Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir. 

Serve immediately.

Hash Brown Quiche

My favorite meal is breakfast . . . I love eggs and potatoes . . . this is quick, easy and delicious. You can come up with your own variations . . . I like mine with no meat, a variety of peppers and cheeses . . . whatever you like.

Ingredients:

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Directions:

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.

Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. 

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

This recipe comes from Paula Deen, Food Network