Monthly Archives: August 2021

Kitchen Fail ~ Part 6

I should probably start out by saying that maybe this wasn’t exactly a fail, but more so a “we’ll never bother to make that again”. 

I had been seeing oodles of “pins” for Air Fryer Chickpeas, and I had been seeing them sold in the Mega-Markets, did you see what they wanted for a small bag of these snacks? 

So I chose a fairly easy, straight forward recipe to try out at one of our Neighborhood Gal Pal Cards Game.

Ranch flavored Air Fryer Chickpeas, meh, not so much really. In fact everyone agreed, toss those out! 

I’m not going to bore you with the details of the recipe, mostly because like I said, I’m never making that again!

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Loaded Potato Soup

I know it’s not exactly soup-season, but I eat all kinds of soup year round.
I was seeing a bunch of different versions of Loaded Potato Soup and I thought I’d give it a go. 

Auntie Doni’s Loaded Potato Soup

3oz. Bacon, roughly chopped
1/3 C. White or Sweet Onions, chopped
32oz. Chicken Broth
1 lb. Russet Potatoes, peeled & cubed (about 2 medium sized `spuds)
2 1/2 Tbsp. Butter
2 1/2 Tbsp. All-Purpose Flour
1 C. Milk (whole Milk works best)
1/4 tsp. each Salt & Black Pepper
1/4 C. Sour Cream (full fat please)
2/3 C. Cheddar Cheese, shredded
3 Tbsp. Green Onions, chopped

Crisp the Bacon in a skillet; reserve 2 Tbsp. of the drippings and set the cooked Bacon aside.
In the same skillet, sauté the White Onions over medium heat with the reserved Bacon fat, until just tender. Save the pan, you’ll use it again.

In a Dutch Oven, mix in the cooked White Onions along with the Broth and Potatoes. Bring to a boil; reduce the heat to a simmer and cook until the Potatoes are fork tender, about 10 minutes. Scoop out most of the Potatoes and set aside.

In that skillet that you didn’t wash out yet, melt the Butter over low heat; whisk in the Flour until smooth. Cook this for about a minute, stirring constantly.
Now slowly add half of the Milk, again, whisking constantly. Once combined, add this roux to the Broth mixture, stirring constantly.
Add the remaining Milk, as well the S&P. Cook over medium heat, yet again, stirring constantly, until your Soup is thickened and bubbling.

Here’s the last step: *Stir in the reserved Bacon, Potatoes and the last three ingredients. Continue to cook, stirring occasionally, until everything is heated and the Cheese is melted.

*Optional: reserve half of the Bacon, some of the Cheese as well the Green Onions to top each bowl of Soup

** Cook’s Note: This Soup will keep in the `fridge for 2-3 days, but can not be frozen. Add ins could be Chopped Clams, Corn, Sweet Bell Peppers, Pablano Peppers, Ham … The sky’s the limit!

This makes alot of Soup, more than I can finish before it goes south on me. So what do I always do?
Share your food!

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Back Home In Hawaii ~ May 2019 ~ Part 3

Some place that I must visit when ever we’re back home in Hawaii Nei is Leonard’s Bakery.
On one of our daily treks to the beach, I saw this

Do you see that line to get in the door? 

Leonard’s Portuguese Donuts-Malasadas

I did finally get my fix though.

Pro tip:
GO EARLY!

… if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!