Good afternoon all,
Beautiful day out so we have been outside just walking, doing some work in the yard and just enjoying it.
ICIRIS...Thank you for the pot pie recipe.
I can manage this pot pie recipe. I know how to bake but I just don't enjoy it and find it time consuming, expensive and fussy. Thanks for the recipe.
One good turn deserves another. Found my recipe for cheesy onion soup with rye croutons. It is a "Cuisine At Home" recipe. I'll post it below.
JB....that's hysterical. "A proper pot pie should take 15 minutes to make from start to finish".
Yeah. You have never seen me bake. Let's just say it is not my forte. I'll stick to pre made. Less aggravating and time consuming especially if I want to eat that day.
Sally...Very good news that your Covid test is negative. I am glad.
Lynda...Happy your friend got her vaccine. That is wonderful.
Here Fry's and Safeway are giving the vaccine now and CVS and Walgreens in some areas are starting to. Phoenix Convention Center is open to everyone now age 65 and over and they are even taking some people who do not necessarily fit that age group if they have vaccines left at the end of the day. They will give it out to whomever is there rather than waste it. I am glad. Most places in the state are now getting ready to roll it out to the 65 and older group with no special conditions. I just keep watching and hoping for my turn.
Dinner today is going to be lamb chops with basil-mint pesto and roasted new potatoes. Haven't decided if I want salad or a different veggie. Photos to come.
CHEESY ONION SOUP WITH RYE CROUTONS
makes 4 servings (total 6 cups)
2 Tbsp. unsalted butter
1 cup diced seeded rye bread
To taste: salt, black pepper, dried thyme & garlic powder
4 strips bacon; diced
2 cups onion; diced
3 Tbsp. all purpose flour
2 cups low sodium chicken broth
2 cups half- and - half
2 cups (8 oz.) Colby Jack; finely shredded
1 Tbsp. minced fresh sage
garnish: minced fresh chives and croutons
MELT: Butter in skillet over medium heat; add bread and cook until toasted stirring often; approximately 5 minutes. Season croutons with salt, pepper, thyme and garlic powder.
COOK; Bacon in a pot until it is crisp. Transfer it to a paper-towel lined plate. Reserve drippings. Increase heat to medium-high.
SAUTE: onions in bacon drippings until softened; approximately 10 minutes. Sprinkle flour over the onions and cook 2 minutes.
WHISK IN: broth, and half-and-half in four additions allowing the soup to thicken after each addition. Bring soup to a simmer, whisking constantly.
REDUCE: heat to medium-low and gradually stir in cheese until melted; approximately 3-5 minutes.
OFF HEAT STIR IN: bacon and sage; season soup with salt and pepper. Top each serving with croutons and chives.
Per serving: 737 calories; 58G fat; 31G saturated fat; 136 mg chol; 865 mg sodium; 30g car; 3g fiber, 4g total sugars, 23g protein.
Happy Day all
AG
