Curried Salmon Chowder

I found this recipe on Instagram of all places - recipe by Jennifer Smith - no relation. It's a keeper! ...Make sure you have some fresh french bread to help sop up the chowder. Quick and easy.  If you don't like salmon make it sans the salmon and have curried potato soup! I know it's silly to think I "lightened" the recipe by using evaporated milk instead of the heavy cream, and using only half the butter called for in the recipe when you think of the can of coconut milk it uses..hey anything helps right!? right?!

1 large onion, peeled and roughly chopped
4 Tbl butter, ( I only used 2 Tbl)
2 Tbl mild Thai curry paste ( she used 1 Tbl green, and 1 Tbl red, so I did too)
2/3 cup white wine
13 oz can coconut milk (or 13.66 oz as the can comes)
2 cups vegetable broth
1 cup heavy cream ( I used low fat evaporated milk)
2 potatoes, peeled and large diced
2  -8 oz atlantic salmon filets, skinned and cubed
sea salt, freshly cracked pepper
fresh Italian flat leaf parsley

 In a large dutch oven melt butter, add onion, sauté until just beginning to soften. Add the curry paste, sauté another minute then add the white wine, coconut milk, vegetable broth and heavy cream, bring to a boil then turn down to a simmer, add potatoes, simmer for about 15 minutes. Add salmon, cook an additional 2-3 minutes. Add sea salt & pepper to taste and fresh parsley.
* makes 4 good sized bowls

Chicken Potato Salad

Chicken Potato Salad? Trust me.. this is a keeper. I get requests to make this all the time, and everyone always asks for the recipe.

6 medium red potatoes, steamed, peeled and cubed
2 poached chicken breasts, cubed (check out how to poach chicken breasts on the side bar)
1 cup sliced celery
1/4 cup grated carrots
1/2 cup chopped onion
1/4 cup chopped (Vlasic brand is the best) baby kosher dill pickles
1/4 cup sliced black olives
1/4 cup chopped granny smith, or honey crisp apple (peeled)
1 cup Hellmans (or Best Foods) mayonnaise (no substitutes! - you heard me!)
2 tbl dill pickle juice
1/4 tsp pepper
2 pinches salt

Mix first 8 ingredients in a large bowl. In a smaller bowl mix mayonnaise, pickle juice, pepper and salt. Combine with first 8 ingredients in the large bowl. Cover and chill in refrigerator so flavors can meld.
*Best if chilled overnight.

Potato Soup

• 3 tbl oil
• 2 medium onions
• 4 medium potatoes, 1 1/4 pds
• 1 -14 1/2 oz can chicken broth
• 1 cup milk
• 1 1/4 tsp salt

Dice onions. In 4qt saucepan over medium-high heat in 1 tbl oil cook onion until golden brown & tender. Peel and dice potatoes. Add to onions, chicken broth and 3 cups water; over high heat to boiling. Reduce to low; cover and simmer about 10 minutes. Spoon half potato mixture into blender; cover with center of cap removed, blend at low until smooth. Stir in milk. Heat to boiling, stirring constantly. 6 servings.

Stuffed Baked Potatoes

Potatoes may be stuffed ahead of time and refrigerated, or frozen. Allow additional time for reheating. These are ALWAYS a hit!

• 3 large baking potatoes (1 pound EACH)
• 1 1/2 tsp vegetable oil, optional
• 1/2 cup sliced green onions
• 1/2 cup butter, or margarine, divided
• 1/2 cup light cream
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp white pepper ( I use black)
• 1 cup (4 oz) shredded cheddar cheese
• paprika

Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes, or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. ( not too much) Fold in cheese. Stuff potato shells and place in a 13x9 inch baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350 for 20-30 minutes or until heated through. 6 servings.

* can sprinkle on some cooked bacon before baking this puts them over the top!

Spanish Tortilla

This tastes just like an authentic spanish tortilla

• 1/2 cup olive oil
• 2 cups sliced onion
• 2 cloves garlic, thinly sliced crosswise
• 2 lbs. baking potatoes, peeled, quartered lengthwise, cut crosswise into 1/4 inch slices
• 6 large eggs, lightly beaten
• 6 oz ham, julienned
• 1/4 cup minced fresh parsley
• 1/2 tsp salt
• 1/4 tsp crushed red pepper

In 10 inch nonstick skillet, in 1/4 cup oil over medium heat saute onions 10 minutes, or until very soft. Add garlic; saute 5 minutes, or until onions are golden. With slotted spoon, remove onion to large bowl. Add remaining oil to skillet; over medium heat saute potatoes 22 minutes, or until golden. With slotted spoon remove potatoes to bowl with onion. Add remaining ingredients. Mix. Pour mixture into hot oil remaining in skillet. Cover; over medium heat cook tortilla 15 minutes, or until eggs are set. Remove pan from heat. Let stand 10 minutes.