Potato-Bacon Soup

Unfortunately, I don't have very many pictures for this recipe. It had been a very long Tuesday by the time I had the chance to make dinner so I stuck with something very simple that is quick to make and very filling.

I've only made this one other time, and that was in college. We weren't allowed to have any kind of heating contraptions aside from a microwave, so I cooked the whole thing in the microwave. My roommate and I were pleasantly surprised by the results. This time I have a stove at my disposal, and it's even better than I remember.

Typically, you'll have the six ingredients on hand to make the soup so no extra trip to the grocery store should be necessary (of course, I'm always short on at least one ingredient, this time it was cheese). I would recommend using fresh thyme. Enjoy!

Potato-Bacon Soup
Recipe from Irish Food, Fun & Crafts, adapted by me

32 oz chicken broth (one of the boxed ones)
3 russet potatoes, peeled and cut into 1/2-inch cubes (I did not peel mine)
i medium onion, finely chopped
1 tsp dried thyme
6 strips of bacon, chopped
Salt and black pepper to taste
1/2 cup shredded cheddar cheese

In a medium-sized pot, cook bacon until crisp. Drain the fat away.
Combine broth, potatoes, onion, and thyme in the pan with the bacon. Bring to a boil over high heat. Reduce heat to medium-high and boil ten minutes or until potatoes are tender.
Season to taste with salt and pepper. Ladle into bowls and sprinkle with cheese.

New Email Address

I just wanted to let everyone know that I've created an email account for my blog. If you ever have any questions, comments, or just feel like dropping me a line, feel free to email me at eatingontulsatime [at] yahoo [dot]com.

Southern Cookin'

I find that when I'm depressed or have had a bad day, I crave my mom's cooking. I find myself craving the meals she would have made for me when I was growing up. Maybe she'd make me some spaghetti and meatballs or baked ziti or even just a grilled cheese sandwich. But to really make me feel better she'd make chicken fried steak with mashed potatoes and gravy.

I have a super secret recipe for chicken friend steak that is known only by me (and everyone else who calls the south home). So it's not very secret at all, but it really hits the spot. You probably already guessed that I used red potatoes for the mashed taters. I did try to change it up with the meat though by using some different spices mixed in with the flour.

I must have been having problems with my butterfingers today. I managed to crack two eggs as I was unloading my groceries. Luckily I had a bowl handy and was able to get them scrambled up before making a huge mess. This seems to be a common occurrence with me lately in the kitchen (I'm used to being covered in flour or cocoa powder, but this spilling of everything is getting ridiculous).

I hope everyone has a great week, but if you find yourself having a bad day, feel free to come here and vent, have a bite of chicken fried steak, and feel like you're home. Enjoy!

Chicken Fried Steak

2 cups all-purpose flour

2 Tbl cayenne pepper

1 Tbl cilantro flakes

Dash of freshly ground pepper and sea salt

3 eggs

2 cups bread crumbs (I use the packaged kind, but feel free to use homemade)

1-2 lbs cube steak (the package I used had four)

2 Tbl oil (I used olive oil and only eyeballed the measurement, use more or less at your discretion)

1. Mix the flour, cayenne, cilantro, salt and pepper together on a plate. Scramble the three eggs together in a bowl. On another plate, pour out the bread crumbs.
2. Dredge the steaks in the flour followed by the egg. Be sure to let the excess egg drain off. Dredge the steaks through the bread crumbs to coat. Set aside until all of the steaks are covered.
3. Pour the oil into a large pan and heat on medium-high heat. Once the oil is hot, place one or two steaks in the pan (depending on how big the steaks are; I was able to fit two at a time, but you might only be able to fit one).
4. Cook on the first side for roughly 5 minutes or until browned. Flip and cook the other side about 5 minutes or until browned. Repeat with each steak making sure to cook the steak all the way through. Serve with mashed potatoes and country gravy.

Deepest Sympathies

I had every intention of coming on here tonight to complain about what a horrible week I've had. Instead, when I opened my email one of my very dear friends had emailed me to say that her father had passed away. Nothing that has happened this past week could possibly be as horrible as what she is going through right now. Please visit her blog here and offer your condolences if you feel so inclined.

In addition to posting my own (not so) private pity party, I was going to lead into the things that make me happy and help me get over the blues. I think in light of my friend's sadness as well as the other sadnesses that have happened this past week, I should still post my favorite things (think Maria in The Sound of Music). I hope that everyone else's week was better and that you continue to be blessed.

"I simply remember my favorite things, and then I don't feel so bad.

1. Your comments really do help me when I'm feeling down. They're always so sweet and uplifting. I don't know what I would do without you guys.

2. This...

and this...

3. A good book and a glass of chocolate milk (or hot tea)

4. Planning a second honeymoon for my husband and me

5. Checking out this blog... too funny

6. Watching this video

7. Listening to this song and this song

8. Handmade items like this and this and this

9. Taking pictures of my cats laying in funny positions like this

10. Wearing a flower or feathers in my hair (it just makes me feel pretty)

Thank you guys so much for sticking with me.

Erin Go Bragh!

"Boxty in the griddle. Boxty in the pan. If you can't make boxty, you'll never get your man." I'll give you three guesses at what I had for dinner last night...




For those not in the know, boxty is an Irish dish similar to a potato pancake (but different then the Jewish Latkes). To me, they seem similar to an omelette, just without the eggs. Typically they are fried on a griddle with some butter and filled with a savoury filling of your choice.




The first time I was introduced to this amazing meal was on my 16th birthday. Kilkenny's Irish Pub located on Cherry Street has been my favorite restaurant here in Tulsa ever since. Every time I go, I vow to try something different. And every time I still end up ordering the Kilmacow (seared beef with mushrooms, the only time I'll ever actually come close to eating one of those little fungi) topped with the Irish cheddar sauce (it comes with a whiskey sauce, but they allow substitutions on all sauces for their boxty).




By some chance I happened to pull out one of my Irish cookbooks and flipped immediately to the page with the recipe for boxty (I'm still not completely convinced that it wasn't St. Brigid or even St. Patrick himself guiding me to the recipe). The recipe isn't terribly difficult, but does have a few steps to it. The nice thing is it's customizable to your tastes. Craving chicken? On a veggie bender? Can't go another minute without lobster? I hope you enjoy it as much as my sister and I did (the first words out of her mouth after her first bite were, "Oh.My.God! This is so good."). Enjoy!



Boxty Potato Pancakes
Recipe by Irish Food & Cooking

For the filling
1 Tbl olive oil (I didn't measure; you just need enough for searing the meat)
1 lb stew meat
2 cups beef broth

For the potato pancake
1 lb potatoes, peeled and chopped (I used red potatoes since it was all I had)
2/3 cup all-purpose flour
2/3 cup milk
Salt to taste
Pat of butter (I used more so the pancake wouldn't stick; maybe about a tsp. per pancake)

For the cheese sauce
2 Tbl butter
2-1/2 cups milk
1 Tbl cornstarch
1 Tbl cold water
1.5 lb shredded cheese (I used a mixture of cheddar, Gruyere, and a Spanish cheese that is similar to cheddar)

1. In a large pot or dutch oven, sear the stew meat in the olive oil. Add the beef broth and bring to a boil. Reduce heat and cover. Simmer for about an hour until the liquid has cooked completely away.
2. Meanwhile, place the peeled and chopped potatoes in a blender or in the bowl of a food processor and process until the potato is thoroughly liquidized (I used the food processor; next time I'll use a cheese grater; mine never liquidized, but that was OK because I wanted it to be similar in texture to hash browns; I also did not peel the potatoes as I was getting lazy).
3. Add the flour and enough milk to processed potato to give a dropping consistency, and add salt to taste. The milk and flour can be adjusted, depending on how thin you like your pancake. Heat a little butter on a griddle or cast-iron frying pan.
4. Pour about a quarter of the mixture into the pan (I used about 1/2 cup for each pancake). Cook over medium heat for about 5 minutes on each side, depending on the thickness of the cake. Once the pancake is finished, place your desired filling inside and either roll or fold (I do the omelette method, but you can do the crepe method).
5. To make cheese sauce, place butter and milk in a medium sized pot. Mix the cornstarch and cold water and set aside. Bring the milk to a boil, and while stirring constantly, add cornstarch mixture.Once the sauce reaches desired consistency, begin adding the cheese, a little at a time until completely incorporated. This can be seasoned as needed.