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What's Worse???
A-1, well done & butterflied is PERFECT for people like me who aren't fans of blood & have spent a LOT of time around cattle (they are messy).
cheez whiz, I am a rotel addict.
expensive meal, I expect cheap fast food to be icky, not a fine dining experience that I have wheedled into my small budget
hates eating out (Oh the horror!)
fast impersonal, ick.
BOTH poor tipping & complaining
kids meal
apostrophe abuse
giant bad meal
bad entree
I AM finicky (have food allergies too so I'm NOT kidding when I say no tomatoes please!!!) & I am paying for what I order, so adjust. I do tip well as a result of my 'difficulty'.
seasons first, just taste it!
wow, both are bad, a perfect time to make rotel alone!
What is worse?
A) being served the wrong order
B) wishing you had been
A Healthy Diet
Interesting info about soy. I am actually "allergic" to it. I am on a reduced- oxalate diet due to problems it causes & it is hard as soy is in almost EVERYTHING anymore! As it actually causes me pain, I have had to really watch those labels.
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Chunky Potato Soup (thick, not watery!)
1 medium white onion, chopped small
1 can vegetable broth
1 can creamed corn
1 cup of half & half (do NOT get fat-free, live a little...)
4-5 medium sized red potatoes cut in bite size chunks
3-4 slices of bacon, semi-frozen
(haven't tried it with turkey bacon Katie, not sure if it would have the fat content, though if you can handle the real stuff, its worth it!)
2ish shots Three Blind Moose merlot
salt to taste
pepper to taste
a pinch or oregano
(optional, but what knocks it out of the park...)
1/4 c Philly Whipped Cream cheese
Chef Pauls Magic sesoning (veggie, pork or beef, doesn't matter which powder) to taste
a shake of Paul Cachere's Gumbo File
anything else you can think of!
Take the bacon (still cold, easier to cut) & slice it in 1/2 inch strips. Put the bacon bits in a regular, larger sized pot on med-high heat to render the fat. Keep cooking them & stirring them about letting the bacon pieces get burnt & crispy. When they are all in that state, spoon them out (straining as you do) onto a paper towel cover plate & then cover them with another paper towel.
There should be a bit of the fat in the bottom of the pot & brown bits too (that is a technical term according to America's Test Kitchen!). Take the chopped onions & toss them in the pan, coating them well with the fat. After they cook a few minutes add in the potatoes, stirring them & coating them lightly as well. Let everything just cook along like that a bit.
After maybe 5-8 minutes add the broth & corn & make sure everything is on medium heat. Once that is stirred together nicely, add the half & half & merlot. From that point let the soup base cook down & get thick & soften the potatoes. Then you can start with the spices...
Once you have it spiced to taste & the soup is more of a stew consistency & the potatoes are soft, you are ready!
plate the soup & sprinkle the bacon pieces on top & enjoy with a glass of the TBM merlot!
I do serve this with the deli bread at Freds that has chunks of garlic in it, take those slices, put a touch of (good) butter on top & sprinkle liberally with fresh or Sargento's fancy parmesan (it won't work with canned) & microwave so the cheese is melted.
Super yummy, enjoy!