Strawberry Spinach Salad a la Ann

My sweet Ann makes this salad and it is fabulous.  It is another easy-peasey hit that will impress all your friends.  And isn't that why we cook?

Salad
12 oz fresh spinach (washed)
1 pt. strawberries, sliced (more if desired-or use drained mandarin oranges)
1/2 c. sliced almonds
3 Tbls. sugar

Toss sliced strawberries with spinach.

Toast almonds with sugar in skillet over medium/ high heat till carmelized.  (Keep stirring once sugar begins to melt.)  Let cool on wax paper and crumble & toss with salad. (I use more almonds and sugar b/c they are soooooo very yummy!)


Dressing
3/4 c. mayo
2 Tbls. vinegar (white or apple-I've used rasberry-yum!)
1/3 c. sugar
2 tsp. poppy seeds

Mix ingredients together.  Let sit covered in fridge overnight or for about 3-4 hours.  Serve tossed or separate. 

Loaded Potato Soup A La Mess

Soups are on the menu because here in the deep South it is hovering around the 40's and to us...that is cold!

One of my families favorites is Loaded Potato Soup.  YUM!

I am going to share with you the "recipe," but please understand that I meddle not only with my friend's lives, but my recipes as well.  Also, I am not Jenny from Picky Palate or Ree from The Pioneer Woman, so this is exactly how I would show you if you were in my crumb-infested kitchen.

Basically the main rule to follow is whatever would be good on a baked potato 

will be good in the soup.  

(This from my very wonderful friend who owns Snap Decision Catering in Tuscaloosa, AL.  

Shout out for teaching me the basics of this and how to wing it!)

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  So, you begin by cooking potatoes to get them soft.  

(For our tribe of 5, I use 8-10 small to medium potatoes from a bag. Go from there.)  

You can boil them, bake them or put them in the microwave.  Whatever is easiest to you.  

I do-not-care.

  Now, you can peel the skin off of them (careful, them taters are hot!  Let them cool for a bit. first)  

Or you can just use them with the skins.  

Again, your preference.  

  Cut them into small pieces and put them in your pot or mixing bowl.  

Here's where it gets really scientific.

  Add milk, or cream, or milk & buttermilk, or milk and half & half...whatever is dairy-like to make it sloshy.  

Yes, sloshy.  

Around 2 cups to start with and then just keep adding as you need it as you mix up the potatoes.  (Really scientific.)

  Take your hand mixer or whatever, and mix this stuff up to soup consistency.  Begin warming it up. 

  Cube 16 oz of Velveeta if you are cheap and easy, or you can get really fancy with lots and lots of other cheeses.  If you know what cheeses you like or what flavor you are going for, add that cheese.  

I use whatever I have around the house. 

Remember, cheese and dairy burn.  So don't turn it up too high and stir often.

  Once you get those things mushy and warming,  add your accoutrements according to preference.

Here are some of my standbys (the stronger flavor that you want...the more you add):

     Green Onion

     Garlic

     S & P

     A small bag of bacos (Go ahead and use real bacon.  But I am cheap and easy.)

Other suggestions are taco seasoning, sour cream, ranch dressing mix, onion soup mix, whatever sounds good to you and yours.  It is comfort food.  It is not rocket science.

  Let these things simmer until it is all mixed together

Don't forget your garnish.  I love a splash or 3 of hot sauce and of course more cheese on top!

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The Fabulous, the Famous, the Creamy Chicken & Rice Soup

Ok, this is soooooo good.  I wish I had a picture of it, but I don't.  It doesn't look really pretty anyway.  But it is really, really good.

Every time I make this soup, people ask for the recipe.   So here it is:

First the recipe as it was given to me by a sweet, wonderful friend

Step 1
2 boxes (32 oz. each) Swanson Low Sodium Chicken Broth
1 box long grain wild rice
Boil for 35 minutes

Step 2
1 stick  butter, melted
1/2 tsp. salt & pepper
1/4 tsp poultry seasoning
1/2 c. flour

Stir together and add to Step 1

Step 3

Add 1 pt half & half and 3 large cans of chicken (12 1/2 oz each)

Here is how I do it:

Boil chicken breast or whatever (you can use the caned chicken)

Let cool

Shred chicken

Pour (2) 32 oz boxes of chicken broth, 2 boxes of Uncle Bens Long Grain Wild Rice and the seasoning packets, 1 stick of butter, 1 pt of half & half and 1/2 cup of flour into a crock pot and cook on low for about 6 hours or high for about 3.

It ends up a delicious creamy, buttery, mushy mess and everyone loves it.  Enjoy!