Even If We Can’t Get Our Favorite Products For Our Favorite Dishes…We Can Still Dream, Right?

Just left my local HEB that opens at 8am…the line was wrapped around the back of the building. There must have been 500 people…not practicing the 6′ between people or the gatherings of 10 or less.

Today I will post some of my favorite recipes with items that most of us hope to find at our local grocery store…even with the shortages.

Whatcha Got Cookin’!

Twice Baked Potato Casserole

I just throw this together without measuring anything so adjust to your own liking. I also cooked it for a crowd but never measure anything, you can do this recipe less very easily. 

5 lb bag of potatoes peeled. 
1 box cream cheese softened
1 stick of butter
1 ½ cups of cheddar cheese (You can use your favorite kind of cheese)
½ – 1 cup of sour cream
Bacon cooked and crumbled (1/2 package)
Green Onion diced (Optional, and I used 6)
Milk as needed for mashing consistency.

I peel and boil my potatoes for faster cooking but you can also bake them and scoop out the insides, however you prefer. Drain potatoes when ready to mash and add the cream cheese, butter, shredded cheese, sour cream, and milk (as needed). When you get your right consistency, add ¾ of the bacon and ¾ of the green onion. Place in a greased casserole and garnish with the remaining bacon and onion. You can also add more shredded cheese to the top for garnish. Bake at 350 degrees for 15 minutes.

Red Wine Pot Roast

Ingredients

  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • One 4- to 5-pound beef chuck roast 2 tablespoons tomato paste 
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 onions, diced 
  • 2 cups red wine (or you can use more beef broth instead)
  • 2 cups beef broth
  • 1/4 cup sweet orange marmalade 
  • 5 large red potatoes, quartered
  • 4 carrots, cut on the diagonal into 1-inch chunks
  • 4 parsnips, peeled and cut on the diagonal into 1-inch chunks
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Preheat the oven to 275 degrees F.
  • Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
  • Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
  • Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
  • Transfer the roast to a serving dish (if it falls apart that’s a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you’d like. Total, unmistakable, comfort food.

Easy Crock Pot Potato Soup 

Ingredients:
1 30 oz. bag of frozen, shredded hash browns 
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 8 oz pkg. cream cheese 
bacon, shredded cheddar cheese, green onion, sour cream for garnish

Directions:
Combine everything (except cream cheese) in your crock pot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crock pot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.

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Jorline