potato

Creamy Dilled Red Potato Salad

This easy potato salad skips the mustard, egg, and celery to keep things super simple with a sauce of mayo and sour cream (or healthy Greek yogurt) over slightly smashed baby red potatoes to create a super creamy potato salad that’s brightened up with a dose of fresh dill ready to eat any day of the year.

“This is my new favorite potato salad” he declared as he scooped another forkful straight from the mixing bowl and into his already munching mouth.

I gotta admit, I was somewhat shocked by my husband’s declaration.

“But what about my Mom’s Classic Very Best Potato Salad?” I retorted. ‘It’s a total classic! It’s always been our favorite! And it’s one of the most popular recipes on the blog!” And by the way, had he totally forgotten about my German Potato Salad and my Loaded Baked Potato Salad, too?

If I had to guess the reason he loves this potato salad so much, it’s because it’s so perfectly creamy without the extra crunches of celery or pickles, so it’s a more similar bite to his favorite baked potato with just a bit of onion to add a little heat and dill to add that fresh factor. But even better, it’s so simple to make.

It’s creamy. It’s dreamy. And it’s delicious.

continue to the recipe… about Creamy Dilled Red Potato Salad

Easy Hamburger Vegetable Soup

This simple hamburger soup is loaded with vegetables and is an incredibly easy weeknight comfort food dinner because more than likely you’ll have all of the ingredients on hand and ready for soup thanks to your pantry, fridge, and/or freezer.

The first time I had this totally solid, totally comforting, hamburger soup was when my mother-in-law made it for a family gathering of which I was not yet part of the family. My husband and I had just started dating and it was dinner at mom’s house and I was invited to go.

No pressure. Nope. None at all.

One of the things I learned that night—along with the fact that as a teen my husband used to wear a nylon over his head so his wet curly hair would dry straight—is that getting friends and family together to share a meal doesn’t have to be over-thought or overdone.

Good food means good times, and that’s really all you need.continue to the recipe… about Easy Hamburger Vegetable Soup

Broccoli Cheese and Potato Soup

Still dreamy but lightened up in the load, this cheesy potato and broccoli soup leaves the cream right out of it.

I was a bit of an an0maly as a kid.

I didn’t care for peanut butter, opting for liverwurst instead. I loved oatmeal for breakfast and salad was one of my favorite snacks. And what was my pre-dinner ritual? Two tall glasses of milk before the food ever even hit the table.

Who was this kid?continue to the recipe… about Broccoli Cheese and Potato Soup

Turkey Pot Pie Soup Plus 10 More Leftover Turkey Recipes You’ll Gobble Up

I’ve converted my favorite way to use up Thanksgiving turkey leftovers from a baked pot pie to a totally comforting slurp able soup.

I asked. You answered. And here is what we have to show for it.

Winner, winner, chicken dinnnnnnnn…HOLD THAT THOUGHT. Move over chicken, because THIS is dinner.

A week or so ago I had 5 quarts of freshly brewed turkey stock in need of a recipe to belong to. Plus, I wanted to give you a new recipe to use up that leftover turkey that most likely you’ll have on hand like I did when I made this glorious guy.

So as I am prone to do, I took to Instagram and asked you what you’d like to see made with it.

The requests were all winners. From spicy turkey chowder with lots of veggies in a bread bowl to a turkey risotto to turkey and dumplings, and more.

But one request hit home because it combines my favorite birthday dinner recipe with the slurpable, bread dipping, request of my daughter. She could eat soup morning, noon and night. And does.

Hello world! Meet your new favorite comfort food: Turkey Pot Pie Soup.

continue to the recipe… about Turkey Pot Pie Soup Plus 10 More Leftover Turkey Recipes You’ll Gobble Up

How to Make the Best Potato Salad

This isn’t my first potato salad recipe rodeo on this bloggity blog, but it’s for sure my favorite and dare I say, the best.

Okay, that might be a pretty bold statement, stating this potato salad as the best. I’ve shared several variations of potato salad here including the more complicated, throw everything in but the kitchen sink Stetson Chunky Potato Salad to my Roasted Potato Salad with Bacon Dressing to my Loaded Baked Potato Salad that has definitely risen in the ranks of favorites.

But I’ve yet to share the number one potato salad that worms its way into nearly every BBQ, picnic or just good old fashioned supper at my house, the one I’m proud as punch to share when I go to other’s homes as well.

This classic potato salad is the one I grew up on. It’s the recipe my Grandma Mary Jane made, then passed onto my mom who made it to accompany every hamburger, grilled ribs or other summer deliciousness, and who then passed it onto me and my sister. It’s the recipe I spent many a summer afternoon making alongside my amazing mama, just like she did with hers. In fact, I’ve made it so many times I don’t even need the recipe. You know a recipe is that good when you know it by heart.

So, here’s how to make the best potato salad ever. Let’s get started…

continue to the recipe… about How to Make the Best Potato Salad

Corn and Potato with Jalapeno Soup and a Friday Faves Giveaway

Oh man do I have the travel bug. Ever since spending New Years in Mexico and being spoiled rotten with sunshine on my shoulders and warm sand under my toes, I’ve been trolling the travel sites looking for our next destination.

Finally, a vacation is almost here. Vegas for spring break is in my sites. We won’t be hanging out with the MTV crowd flaunting our bikinis and trying to not—cough, cough—show off our naughty parts as if we were Hollywood elite. No, this will be a family vacation all about the 8 year olds and finding the sunshine. I can’t wait to reprise last year’s Easter poolside fun, daily $2.99 breakfast buffet chow-down and a Vegas ramen eating rampage.

With a fresh snowfall today and more on it’s way for the weekend—I’m certainly ready for spring weather but I’ll happily take a few more spring ski days—this recipe for Corn and Potato with Jalapeño Soup is the perfect transition from winter into spring. It’s not too heavy yet has just enough spice with chunky potatoes and corn to add some bite to the soup’s slurpability leading up to your Easter brunch.

Enough about me, what’s on your Easter agenda? Not sure yet? Well the giveaway below should be.

So let’s get right to our Friday Faves.continue to the recipe… about Corn and Potato with Jalapeno Soup and a Friday Faves Giveaway