Crockpot Cream of Potato Soup

INGREDIENTS

1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

2 (14 oz.) cans chicken broth

1 (10.75 oz.) can cream of chicken soup

1/2 C. chopped onion

1/3 tsp. ground black pepper

1 (8oz) package cream cheese (softened)


Garnish: minced green onion, crumbled bacon, shredded cheddar cheese, etc.

DIRECTIONS

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

NOTES

1. I used full-fat cream cheese this time and next time I will use the 1/3 less fat cream cheese. It was plenty creamy.

2. I added approximately one cup chopped celery the last hour of cooking before putting the cream cheese in for the last half hour.

3. Next time I will only do 4 hours on low instead of the called for five, it does not need 5 hours (this is based off my specific Crockpot temp, yours may need the full 5).

CREDIT

www.worthyoftheprize.blogspot.com

(This blog author states that this recipe originally comes from Paula Dean)

Crunchy Black Bean Tacos

* Ingredients *

2 c. black beans, cooked

½ c. red onion, minced (I omit this)

1 tsp. cumin

1 tsp. paprika

2 T cilantro, chopped (We love cilantro, so we use the entire bunch of it)

4-6 ounces pepper jack cheese, grated (I use cheddar or colby-jack)

2 T olive oil

Pinch of salt and pepper (I omit these)

8 corn tortillas

* Toppings *

Avocado, sliced (Optional)

Hot sauce (Optional)

Salsa (Optional)

Sour cream (Optional)

* Directions *

1. In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.

2. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.

3. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.

4. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.

6. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

7. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

8. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

9. Note: Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

* Source *

www.endlesssimmer.com