moved!

I’m still working out some kinks, but I did officially move my recipe blog to blogger.  All of the same recipes are there, plus some new ones.  I haven’t had a chance to re-format all of the recipes, so bear with me just a little longer!

Here’s the new & improved

Hot ‘n Steamy!

moving…

I am in the very slow process of moving Hot ‘n Steamy over to blogger.  Please don’t give up on me, I haven’t forgotten about this blog!  I’ve just found blogger to be more user-friendly, and allows me more freedoms with my recipes, posting, sidebars, design, etc.  I will let everyone know when the move is complete!

loaded baked potato soup

midwestliving.com

Ingredients

• 2 6- to 8-oz. baking potatoes (such as russet or Yukon gold)
• 3 Tbsp. butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 3 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 4 cups half-and-half
• 1-1/4 cups shredded cheddar cheese
• 1 cup chicken broth
• 8 slices bacon, crisp-cooked, drained and crumbled
• 2 Tbsp. thinly sliced green onion
• 1/4 cup dairy sour cream

Directions

1. Scrub potatoes and pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool.  Chop potatoes; set aside.

2. In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, salt, and pepper. Add half-and-half. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.

3. For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.

4. To serve, top each serving with reserved bacon, remaining cheese, green onions, and sour cream.

Makes 6 servings (about 1 cup each).

adapted slightly from midwestliving.com

tex-mex cheesy chicken chowder

from Midwest Living

Ingredients

• 1 large onion, chopped (1 cup)
• 1 cup thinly sliced celery
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 1-1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 14-ounce cans chicken broth
• 1 32-ounce package frozen diced hash-brown potatoes
• 1 2.64-ounce package country gravy mix
• 2 cups milk
• 1 8-ounce package process cheese spread, cut into chunks
• 1 16-ounce jar chunky salsa
• 1 4-ounce can diced green chili peppers
• Corn chips

Directions

1. In a 6-quart Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Add chicken, broth, and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until chicken is done and potatoes are tender, stirring occasionally.

2. Meanwhile, in a medium bowl, dissolve gravy mix in milk. Stir milk mixture into soup mixture. Stir in cheese, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted. Serve with corn chips. Makes 16 servings.

sunrise smoothie

Now if I can only make this without my kids knowing I’m adding sorbet, because I can’t really leave it out, right?!

Ingredients

• 1 cup chopped ripe strawberries (5 large strawberries)
• 1 cup chopped seeded watermelon
• 1 cup chopped fresh peach
• 1 cup raspberry sorbet
• 1/4 cup freshly squeezed orange juice

Directions

Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and puree until smooth and creamy. Add more orange juice if you’d like it a little less thick. Serve immediately in tall glasses with straws.

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from Ina Garten’s kitchen

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