In a skillet or large pot, add bacon and cook until crispy, remove and set aside.
Add all the ingredients to the slow cooker, give it a good stir and cook 3-4 hours on high or 5-6 hours on low.
Remove bay leaves, and using an immersion blender give the soup a few pulses just to make it more creamy. Or you can remove 1 1/2 cups of the soup and put it in a food processor or blender then add it back into the soup.
Serve it with some extra bacon, and some green onions on top and a bunch of saltine crackers.
Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, the United States, and later Asia. American version most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.
American-style is served cold or at room temperature. Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream), herbs, and raw vegetables (such as onion and celery).
In a 4-quart saucepot, cover potatoes with water and bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes until potatoes are tender. Drain and cool slightly.
In a large bowl combine mayonnaise, vinegar, salt, sugar, and pepper. Add potatoes, celery onion and chopped hard boiled eggs and toss gently.
A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed.crea
A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups.
A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.
The first writing of the Italian Bowls made of bread was in 1427 an Irish noble attempting to impress a British Duke. The Duke was so impressed that he gave the Irishman money to open a Bread Bowl shop in what is today known as Dublin.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool.
Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/4-in. shell. Discard removed bread or save for another use, such as croutons.
Notes
To approximate that crackling crust you find on fancy artisanal breads, get steamy. A quick spritz of water into the oven or a light mist sprayed directly on the loaf right before baking should do the trick.
Scoring the exterior of bread creates weak points that help prevent it from bursting and directs expansion to shape the loaf. And, hey, it looks really pretty to boot!
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
This is a rice dish that originated in south Louisiana in the 18th century. While there are countless variations, a standard recipe contains rice, protein, seasoning vegetables and spices.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Cheesy Chicken Enchilada Soup is a creamy, delicious and easy soup recipe that’s perfect for hectic weeknights when there’s children to feed and homework to do. It’s also great for laid back weekends!
Where Did Enchiladas Come From? The roots of enchilada date back to the Aztec Empire. Its long history goes way back to pre-Columbian days when eating foods wrapped in a tortilla was the most popular way to eat in the Aztec Empire, particularly in the region of Mexico by the Yucatan.
Cheesy Chicken Enchilada Soup is a creamy, delicious and easy soup recipe that’s perfect for hectic weeknights when there’s children to feed and homework to do. It’s also great for laid back weekends!
Heat 2 tablespoons olive oil in a large soup pot/dutch oven over medium high heat.
Add in chopped purple onion and red bell peppers and cook until peppers are softened and onions translucent.
Pour in 4 cups chicken broth, 2 teaspoons ground cumin and enchilada sauce. Stir to combine and bring to a boil.
Reduce heat to medium, add in diced tomatoes, black beans, green chiles, chopped green onion, and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.
Reduce heat to low. Add in cubed cream cheese and Horizon Organic Shredded Mexican Cheese. Stir to combine and continue to stir while the cheese melts and incorporates.
Season to taste with salt and pepper.
Garnish with chopped green onions, shredded mexican blend cheese
