I'll share my recipe, if you'll share yours, October 18, 2011

12 years ago

Everything you love about a baked potato loaded with cheddar, bacon and chives, in the form of a soup!

Ingredients

2 russet potatoes, washed and dried

1 small head of cauliflower, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups 1% reduced-fat milk

salt and freshly cracked black pepper

1/2 cup light sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Directions

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400Ã¯Â¿Â½ for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

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Comments (3)

Jasdip
12 years ago
Pork Tenderloin with Apple and Cream Sauce (Fine Cooking)

2 medium Granny Smith apples
1/2 medium lemon
7 Tbs. unsalted butter
1 Tbs. granulated sugar
2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise
Kosher salt and freshly ground black pepper
1 Tbs. extra-virgin olive oil
2 large shallots, finely minced
1/4 cup Calvados or Cognac
1/4 cup apple cider
1/2 tsp. fresh thyme leaves
1/3 cup heavy cream

Set a rack in the center of the oven and heat the oven to 400F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside.

In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm.

Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don't use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total.

Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140 to 145F, 10 to 15 min. Transfer to a warm plate (don't clean the skillet), tent with foil, and let rest for 10 min.

Set the skillet over medium heat and add 2 Tbs. butter, add the shallots and cook until soft and translucent but not browned, about 3 min.

Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min.

Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.
User
12 years ago
For those of you that love Rice Krispy treats here is a page of 15 Fall Rice Krispies Treats recipes

Here is a link that might be useful: 15 Fall Rice Krispies Treats {recipes}
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I'll share my recipe, if you'll share yours, October 18, 2011

Comments (3)

Jasdip

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