Savory Garlic and Cheddar Chicken Panini

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It’s ready in just minutes, and uses some of my favorite Mezzetta products!

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

I don’t know about you, but our summer has been crazy.

We’ve spent practically no time at home, and cooking has been waaaaay down on my list of priorities.  Sort of a weird thing for a food blogger, but even a person who lives for eating gets tired of cooking every now and then.

Also, with nearly no time between work and baseball games, swimming lessons, karate classes…well, there’s just not much time for gourmet food preparation around here.  Quick sandwiches have sort of been our staple dinner lately.

But with sandwiches like this Savory Garlic and Cheddar Chicken Panini, I’m totally okay with a fancied-up grilled cheese for dinner.

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

Now, I call this sandwich a panini, but we don’t own a panini press…I used my George Foreman grill to make these, but you could just as easily use a griddle or a pan on the stove.  You just need something to melt all of this cheesy, garlicky goodness together!

And with a few easy to use Mezzetta products, these sandwiches came together in no time.  The kind folks at Mezzetta sent me a few jars of their products to make our sandwich-making easy.  You can find any of these products in your local grocery store in the condiment aisle.

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

I decided to start with chicken and cheddar cheese, simply because that’s what Doodle usually requests on his sandwiches.  But when I saw Mezzetta’s Savory Garlic Everything Spread, I knew that’s just what these sandwiches needed for a little extra pizzazz.  Added with some Mezzetta sun-ripened dried tomatoes and fresh spinach, these quick and easy sandwiches were a hit at my dinner table!

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

I had fun creating this easy and tasty family-friendly sandwich, and you should try creating one of your own as well.  Because Mezzetta is hosting a “Make That Sandwich” contest – and the prize is $25,000!  So grab your favorite Mezzetta products and get busy in the kitchen!  Make sure to include at least two different Mezzetta products in your recipe – you can get all of the contest details here.

mezzetta

Savory Garlic and Cheddar Chicken Panini

Savory Garlic and Cheddar Chicken Panini

Ingredients

  • 4 slices thick sourdough or french bread
  • 2 tablespoons Mezzetta Savory Garlic Everything Spread
  • 3 tablespoons Mezzetta Julienne Cut Sun-Ripened Tomatoes
  • 1/3 cup shredded cheddar cheese
  • 1 cup shredded chicken, cooked
  • 1 cup fresh spinach leaves

Instructions

  1. In a small bowl, combine shredded cheddar cheese and the Mezzetta Savory Garlic Everything Spread and Julienne Cut Sun-Ripened Tomatoes. Spread the mixture on 2 slices of the bread.
  2. Assemble 2 sandwiches, spread side in, topping with chicken and spinach leave. Toast sandwiches in a panini press or indoor grill.
http://kitchenmeetsgirl.com/savory-garlic-cheddar-chicken-panini/

XO, Ashley

This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.

 

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How to Make the Best BBQ Brisket

Just in time for summer entertaining – my favorite tips on how to make the best BBQ brisket!

Just in time for summer entertaining - my favorite tips on how to make the best BBQ brisket!

If you’re like me – and a large percentage of the rest of the country – chances are you’re planning a holiday feast of some sort over Memorial weekend. Barbecue is my personal favorite, especially when it’s slow cooked and falling apart tender.

What I love about making brisket is that I can make it early in the day, and then have it ready to go for entertaining later on. Quite honestly, I love brisket warm, room temperature, or cold. I’ll eat it anyway I can get it…but shredded and piled high on a bun and covered generously with KC Masterpiece® barbecue sauce is my absolute favorite.

KC Masterpiece® is celebrating their 35th anniversary with the release of their limited edition blend, KC Masterpiece Kansas City Classic barbecue sauce. KC Masterpiece was originally created by Dr. Rich Davis in Kansas City in 1978. As a midwesterner and a Kansas native, it’s fun for me to talk about a product that has its roots so close to home. I love how rich and thick their sauces are – they’re great for broiling, baking, and grilling!

Just in time for summer entertaining - my favorite tips on how to make the best BBQ brisket!

Making a great BBQ brisket is easy – you just need to plan ahead to (1) allow for marinating time; and (2) allow for a long cooking time. Cooking for a long time (about 8 hours) on a low temperature, is the trick to getting tender, juicy brisket.

My mom makes the best BBQ brisket, and I finally wrangled her “recipe” to share with you here. Although truth be told, it’s more of a technique than a recipe, since I didn’t measure a darn thing. ;-)

Just in time for summer entertaining - my favorite tips on how to make the best BBQ brisket!

I’ve always been a little intimidated to try making brisket myself, but this was so good, and so easy! Trust me, you’ll want to give this recipe a try!

How to Make the Best BBQ Brisket

How to Make the Best BBQ Brisket

Ingredients

  • 1 beef brisket, trimmed of all fat (about 6 pounds)
  • liquid smoke
  • celery salt
  • garlic salt
  • onion salt
  • salt and pepper
  • 1 bottle KC Masterpiece Classic BBQ Sauce

Instructions

  1. Lay out a large piece of heavy foil (big enough to cover the entire brisket) and place the brisket in the middle. Generously cover the top and the bottom of the brisket with liquid smoke - I used about half a bottle on mine.
  2. Next, sprinkle the celery salt, garlic salt, onion salt, salt and pepper on both sides of the brisket. Again, be generous. I did not measure my spices - I just sprinkled them on evenly until the brisket was well covered. Wrap up tightly with foil and place on a jelly roll pie or large baking dish. Refrigerate for 8 hours or overnight.
  3. Remove from the refrigerator and cover well with KC Masterpiece Classic BBQ Sauce - I used the whole darn bottle!
  4. Wrap back up and bake for 8 hours at 250 degrees. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions - the meat should come apart easily.
http://kitchenmeetsgirl.com/make-best-bbq-brisket/

KC Masterpiece® barbecue sauce has been delivering authentic barbecue taste and creating culinary masterpieces for 35 years. For more recipe ideas, tips and tricks visit www.KCMasterpiece.com.

This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.

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Creamy Cilantro-Lime Pasta Salad

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.  

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

I don’t know about you, but thinking up side dishes is one of my least favorite things ever.

Another one of my least favorite things?  Being in the kitchen preparing food while everyone else is visiting around the grill, drinking ice-beverages on the patio, and watching the kids play on the slip and slide.

So yeah, pasta salads are one of my favorite, easy, make-ahead dishes for summer entertaining.  I can throw it together in the morning {which gives the flavors time to meld anyway}, hand the meat and the bread to the Tall Boy for grilling, and my work is done. ;-)

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

What I love even more about pasta salads is that you can load ‘em up with whatever veggies float your boat.  Since I went with a sort of Tex-Mex theme with this version, I used loads of bell peppers, corn, red onion, and cilantro.  I realized after I shot this that I forgot to add in the black beans, and I totally recommend that you do that.

Along with some sour cream, Greek yogurt, lime juice, and spices, I added in some Lowry’s Baja Chipotle Marinade to make a quick and easy dressing {NOT sponsored, I just really like using their quick marinades}.  You can find Lowry’s in your grocery store next to the salad dressings.

#sogood

I crumbled some Queso Fresco {Mexican crumbling cheese, found in the refrigerator case–I get mine at Wal-Mart} on top just before serving, but cubed cheddar would work just fine here, too.

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

Since grilling season is just around the corner, I’m looking for new side dish recipes to try.  What are your favorites?

Creamy Cilantro-Lime Pasta Salad

Creamy Cilantro-Lime Pasta Salad

Ingredients

  • 12 ounces small pasta
  • 8 ounces sour cream
  • 1 cup plain Greek yogurt
  • 1/3 cup Baja Chipotle Marinade
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 bell pepper, diced (I used half green pepper and half red pepper)
  • 1/2 cup corn
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • optional: queso fresco cheese, for topping

Instructions

  1. Boil pasta until tender, 7 to 9 minutes. While the pasta is cooking, combine the sour cream, Greek yogurt, marinade, lime juice and spices in small bowl.
  2. When the pasta is done, drain and rinse with cold water to cool. Place pasta in a large bowl and add the bell pepper, corn, black beans, red onion, tomatoes, and cilantro. Add the sour cream/yogurt mixture and toss to coat.
  3. Keep covered in the refrigerated until serving. Just before serving, top with crumbled cheese.
http://kitchenmeetsgirl.com/creamy-cilantro-lime-pasta-salad/

XO, Ashley

 

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Slow Cooker Hawaiian Chicken

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

Last weekend, Doodle attended a bowling party with kids from his karate school – he’s the youngest one in the group, and has such a blast hanging out with the “big kids.”

Seriously, this bunch of young people is awesome.   First of all, some of these kiddos have very well-deserved black belts by age 9 (!!!), and to watch what they can do with a bow staff/nunchucks/swords kind of blows my mind.   I’m not sure what I was doing at that age, but I’m pretty sure it wasn’t backflips and jump-kicks higher than my head.

Not only that, but every single kid in this group is kind and supportive and willing to take time to help Doodle learn.   He sometimes gets frustrated trying to keep up with kids who’ve been doing karate much longer than he has, and isn’t very patient with mom and dad when we try to help…but if Ben or Bryce or Molly show him what to do, he actually pays attention and listens.

Oh, and apparently they are teaching him to put away pizza like no one’s business.

When I arrived at the party to pick him up, his coach told me she cut him off from eating pizza because after eating four or five pieces, she was worried he’d get a stomach ache.  “Do you usually let him eat that much?” she asked.  At this point, I’m wondering if she had the right kid, because it’s usually a fight at dinner to get him to eat half of a hot dog and two bites of corn.

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

So when I made this Hawaiian Chicken the other evening and he ate an entire sandwich, I knew this recipe was a winner!

It’s super easy, requires only a handful of ingredients – and you can serve it in many different ways: on buns, tortillas, or with rice or veggies.  We like to add chopped red onion, chopped cilantro, and extra pineapple slices to ours.

Slow Cooker Hawaiian Chicken

serves 8

Slow Cooker Hawaiian Chicken

Ingredients

  • 1 pound boneless chicken breasts
  • 1 (20-ounce) can crushed pineapple in juice
  • juice of one lime
  • 1 tablespoon honey
  • 1/4 cup soy sauce
  • 3 or 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (adjust to your heat preference)
  • 8 whole wheat buns
  • for serving, optional: pineapple rings, diced red onion, chopped cilantro

Instructions

  1. Place chicken into crock pot. Cover chicken with remaining ingredients, through the red pepper. Cook on low for 4 to 6 hours. Shred chicken and serve on buns; top with additional pineapple, red onion and/or cilantro.
http://kitchenmeetsgirl.com/slow-cooker-hawaiian-chicken/

XO, Ashley

 

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Chicken-Bacon Alfredo Pizza Rolls

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week – and it’s one that kids and adults alike will gobble up!

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

Can I tell you about my Tuesday night?  It was one of those days, if you know what I mean.  You know, one of those days when nothing goes as planned.

I was attempting to photograph my Apple Butter Ice Cream in the short window of time I had between work and no remaining natural light.  Simultaneously, I was melting some chocolate for a snacky recipe I’m hoping to share next week, and trying to finish dinner prep.

First, the ice cream melts into a soupy mess before I get any good shots.

While I was fooling with the ice cream, I lost track of the chocolate.  I left it over the heat for too long and it completely seized up.  If there’s one thing I hate, it’s wasting good chocolate.

And to cap off my good luck, when I checked my crock pot, the liquid had all completely evaporated, leaving my beef roast a tough, dried up disaster.

Fortunately, I was at least able to salvage meal time by using a can of Pillsbury pizza dough to make these Chicken-Bacon Alfredo Pizza Rolls.

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

I almost always have pre-cooked/shredded chicken hanging out in my fridge, so I filled my rolls with a little of that, some pre-cooked Hormel bacon (one of my new faves – we’ve been buying it in bulk at our local Sam’s Club), and some mozzarella cheese – and served them with a side of Alfredo sauce for dipping.

Doodle loved them!

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

I’ll be honest, the true taste-test around our house is whether or not it’s kid-approved.  If the photo below (totally not posed, Doodle stuck his hands in the picture while I was still trying to photograph) gives you any indication, he really, really liked them!

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

Chicken-Bacon Alfredo Pizza Rolls

Chicken-Bacon Alfredo Pizza Rolls

Ingredients

  • 1 roll refrigerated Pillsbury pizza dough
  • 3/4 cup cooked chicken, shredded
  • 5 slices Hormel bacon, cooked and crumbled
  • 1 cup mozzarella cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 cup Alfredo sauce

Instructions

  1. Preheat oven to the heat specified on your pizza dough package. Unroll the dough and, using a pizza cutter, slice the dough into 15 squares.
  2. Sprinkle each square with chicken, bacon and cheese - don't overfill or you'll have a hard time rolling up your dough. Carefully fold up the corners of the pizza squares and pinch to make sure each ball is sealed shut. Place the rolls seam-side down in a lightly greased pie pan.
  3. Brush the tops of the rolls with 1 tablespoon of olive oil, and then sprinkle with the garlic powder, Italian seasoning, and Parmesan cheese.
  4. Place pan into preheated oven and bake for 15-20 minutes, or until the tops of the rolls are golden brown.
  5. Serve with warmed Alfredo sauce for dipping.
http://kitchenmeetsgirl.com/chicken-bacon-alfredo-pizza-rolls/

XO, Ashley

 

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Easy Cheesy Turkey Chili Mac

This super quick Easy Cheesy Turkey Chili Mac comes together in 30 minutes with the help of Ragú Traditional Sauce.

This super quick Easy Cheesy Turkey Chili Mac comes together in 30 minutes with the help of Ragú Traditional Sauce.

I’m not sure how or when I got the idea stuck in my head that as soon as Doodle got a little bit older, things would get “easier” around my house.  I mean, surely when you’re no longer sterilizing bottles or changing diapers, you end up with all kinds of free time on your hands, right?  And bonus free time when your kiddo can get himself through the shower, into pajamas and teeth brushed all on his own.  With all of this “extra” time, I can now sink into my favorite flower chair for a quiet 30 minutes after work.  Maybe read a few pages of a good novel, casually sip a glass of red wine.

Other parents of school-aged children are probably chuckling as they read this.

In the approximate 30 minutes of “free time” I have after work, we’ve got to fit in first-grade homework, after-school snack, changing clothes (Doodle, not me), and driving to karate class.  Four.nights.a.week.  By the time we get home, it’s 6:45, and preparing a time-consuming meal is out of the question – not just because of my growling stomach, but for my sanity as well.

This Easy Cheesy Turkey Chili Mac can be on my table in just 30 minutes, and is a crowd-pleaser for parents and kids alike.

This super quick Easy Cheesy Turkey Chili Mac comes together in 30 minutes with the help of Ragú Traditional Sauce.

And despite our crazy schedules, we make it a priority to always sit down at the table and eat as a family.  Ragú is one of those comfort foods for me – it brings me back to my own childhood, sitting around the table with my family, dishing about our day with a healthy, yummy meal.

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Ragú has the authentic Italian taste that families love, and there is always a variety of great tasting, quick and easy to make family favorite recipes with it.  Moreover,  each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes, making it its richest, thickest recipe.

If you’re looking for more quick, easy and delicious recipes, visit  Ragú on Facebook, and check out their wonderful dinner ideas. 

Easy Cheesy Turkey Chili Mac

Easy Cheesy Turkey Chili Mac

Ingredients

  • 1 lb. ground turkey
  • 2-3 garlic gloves, minced
  • 1 Tbsp. Italian seasoning
  • 3/4 tsp. onion powder
  • 1/2 tsp. dried basil
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1 (24-ounce) jar Ragú® Old World Style® Traditional Sauce
  • 1 can (15-ounce) diced tomatoes
  • 2 cups uncooked elbow macaroni
  • 1 can (15-ounce) kidney beans, drained and rinsed
  • 1 cup shredded cheese (I used cheddar)

Instructions

  1. Brown turkey with minced garlic in a large skillet over medium-high heat for 5-7 minutes. Drain; then add in Italian seasoning, onion powder, basil, and red pepper flakes (if using). Sauté spices with the meat for about 30 seconds.
  2. Add Ragú® Old World Style® Traditional Sauce and diced tomatoes to the meat mixture and
  3. bring to a boil. Reduce heat to a simmer, and add macaroni and kidney beans. Cover and simmer for 20 minutes or until macaroni is tender. Stir occasionally.
  4. When the macaroni is tender, sprinkle with cheese, replace cover and let stand until cheese is melted.
http://kitchenmeetsgirl.com/easy-cheesy-turkey-chili-mac/

Tell me…how do you feel about a trip to Italy?  You can hop over to http://www.ragusweeps.com/ to enter the Ragú Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Italy for a family of four. 

NO PURCHASE NECESSARY.  Legal residents of the 50 United States (D.C.) 18 years and older.  Ends 5/6/14.  To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit www.RaguSweeps.com.  Void where prohibited.

This is a sponsored conversation written by me on behalf of Ragú®. The opinions and text are all mine.


XO, Ashley

 

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85 Slow-Cooked Recipes

85 Slow-Cooker RecipesFrom breakfast to dessert & every meal in between, we’ve rounded up 85 of the best slow-cooker recipes to keep your crock pot busy all year long!

85 Slow-Cooker Recipes

 

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35 Healthy Meatless Dinner Recipes

35 Healthy Meatless Dinner Recipes | KitchenMeetsGirl.com

A couple of weeks back we shared 90 of the Best Healthy Dinner Recipes.  Well we didn’t want to leave out all of the delicious meatless healthy meals as options to eat better in 2014!

We’ve rounded up another great collection of recipes to add to your dinner rotation!  Give these delicious healthy meatless meals a try & I bet you’ll never even miss the meat!

Enjoy these 35 Healthy Meatless Dinner Recipes

 

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Find Jaime:

Blog | Facebook | Twitter| Pinterest | Google+ | Instagram | Bloglovin’

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Apple Butter Pizza with Prosciutto and Arugula

The slight sweetness of apple butter combines perfectly with the saltiness of prosciutto in this Apple Butter Pizza with Prosciutto and Arugula.  It’s our new favorite for pizza night!

The slight sweetness of apple butter combines perfectly with the saltiness of prosciutto in this Apple Butter Pizza with Prosciutto and Arugula.  It's our new favorite for pizza night!
So I get it.  You might be saying apple butter?  On pizza?  That’s pretty much what the Tall Boy said, too.  And then he tried this.  And let me tell you, Apple Butter Pizza with Prosciutto and Arugula = a good thing.  A really really good thing.

So good, in fact, we’ve had it twice in the last week.

I almost always have a jar of apple butter hanging out in my fridge, since my 6-year old loves to slather it on toast and bagels (and, I might have been known to eat some right off the spoon, but that’s just between you and me, okay?).  I also love using it in appetizers , for sandwiches, and for breakfast, but today we’re talking about pizza.

The slight sweetness of apple butter combines perfectly with the saltiness of prosciutto in this Apple Butter Pizza with Prosciutto and Arugula.  It's our new favorite for pizza night!

For this recipe, I used my homemade whole wheat pizza dough.  Personally, I love the nuttiness of the whole-wheat dough paired with the sweet apple butter.  That said, the apple butter wasn’t nearly as sweet on this as I had anticipated. There was definitely a hint of sweetness, but paired with the smokiness of the proscuitto and the peppery arugula, it was simply perfect.

The slight sweetness of apple butter combines perfectly with the saltiness of prosciutto in this Apple Butter Pizza with Prosciutto and Arugula.  It's our new favorite for pizza night!

The pizza that is absolutely, unequivocally the best pizza I’ve ever eaten.  Well, until the next time I made a homemade pizza, because I’m fickle that way.

Apple Butter Pizza with Prosciutto and Arugula

Apple Butter Pizza with Prosciutto and Arugula

Ingredients

  • one whole wheat pizza crust (homemade or store-bought)
  • 2 tablespoons olive oil
  • 1/2 cup Musselman's Apple Butter
  • kosher salt and fresh ground pepper
  • 8 ounces fresh mozzarella, sliced super thin
  • 6 ounces prosciutto
  • 1 bunch fresh arugula
  • 1/2 cups shaved Parmesan or Asiago cheese

Instructions

  1. Preheat oven to 500.
  2. Drizzle dough with olive oil and sprinkle with kosher salt. Spread apple butter all over the dough and again, sprinkle with salt.
  3. Lay mozzarella slices over the top of the dough. Sprinkle with salt and freshly ground pepper. Bake for 8 to 12 minutes, or until crust is golden brown.
  4. Remove from oven and lay prosciutto over the hot pizza. Right before serving, sprinkle on arugula and Parmesan/Asiago cheese.
http://kitchenmeetsgirl.com/apple-butter-pizza-with-prosciutto-and-arugula/

And guess what? I get to give one of YOU a really awesome prize pack from Musselman’s.  It includes a jar of Musselman’s Apple Butter, a Grillware Pizza Tray and a recipe card for Caramelized Onion Bacon Pizza.

MM Apple Butter Reader Giveaway

How to enter:

Enter via the Rafflecopter form below. Sometimes the form takes a few minutes to load. You will need to login to the Rafflecopter form using your email address. Be sure to use an email address you check often, as that is how you will be notified if you win.

Fine Print:
You must be 18 years or older to enter. Giveaway runs through February 3, 2014. Winner will be notified via email within 48 hours of the end of the giveaway and has 48 hours to respond to said email or a new winner will be chosen.

a Rafflecopter giveaway

Good luck, and thanks for entering!

Looking for more apple butter recipes?  You can download this apple butter recipe e-book from Musselman’s here: http://bit.ly/1iW37l1.

Disclaimer: this post was sponsored by Musselman’s Apple Butter, but all opinions are 100% mine.

XO, Ashley

 

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Slow Cooker Potato Soup

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort – it’s the perfect weeknight meal for a chilly night!

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort - it's the perfect weeknight meal for a chilly night!

It’s been cold here this week, and yesterday Doodle came home from school with a slight fever and rosy, pink cheeks.  We heard that 60 kids at his school were out with the flu last week- so we’re keeping our fingers crossed that this virus doesn’t make it to our house.  I’ve already had the crud twice since October, and I’m quite sure that’s my quota for the year.

In the meantime, we’re loading up on this slow cooker potato soup.

 

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort - it's the perfect weeknight meal for a chilly night!

I love using herbes de provance in my potato soup – it’s a wonderful blend of flavors, including rosemary, basil, and lavender, among others.  You should be able to locate it in the spice aisle at your local market.  If you do not have herbes de provance, for this recipe you may substitute 1/2 teaspoon each of rosemary, thyme and oregano.

Potato soup is the Tall Boy’s favorite, but with this slow-cooker version, now I have no excuse not to make it more often.  Really, who can resist a bowl of this comforting soup on a cold night?  And anything I can garnish with bacon is a winner in my book. ;-)

Slow Cooker Potato Soup

Slow Cooker Potato Soup

Ingredients

  • 6 large potatoes, peeled and cubed
  • 1 large onion, diced
  • 1 quart (32 ounces) chicken broth or vegetable broth
  • 3 garlic cloves, minced
  • 1/4 cup butter
  • 1 1/2 teaspoons herbes de provence
  • 1 teaspoon dried parsley
  • 1 teaspoon marjarom
  • salt and pepper, to taste
  • 1 cup half-and-half (I used fat-free)
  • 1 cup shredded cheese
  • for garnish: green onion, crumbled bacon, additional cheese

Instructions

  1. Combine all ingredients except for the half-and-half and cheese in the bowl of your slow cooker.
  2. Cook on high for 4 hours, or on low for 8 hours. Mash the potatoes with a potato masher until they are coarsely chopped and the soup is slightly thickened.
  3. Stir in half-and-half and cheese, and garnish as desired
http://kitchenmeetsgirl.com/slow-cooker-potato-soup/

XO, Ashley

 

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