We Are Family, I've Got All Your Recipes With Me!

I am a hoarder, a girl with a serious problem. I hoard all things related to my family.  My collections include, but are certainly not limited to, photo's, dinnerware, silverware, artwork, knick knacks, linens, and of course recipes. To me these items that once belonged to others or were picked up in some random location on some random family vacation are the most precious things I own.  They are my memories, they represent bits and pieces of my life and give me a certain piece of mind knowing that no matter how rough my day is I am surrounded not by meaningless wall art from Pottery Barn and Z Gallerie (although, those are two of my favorite stores), but, I am surrounded by my family or at least memories of them. I am lucky to have other family members that support me in my obsession.  My Aunt Melinda made my sister and I each a binder full of cherished family recipes titled "Madigan's History of Food". This recipe comes from that "cookbook", it is one of my favorites from my Paternal Grandmother. It has always been one of my favorites and one of the first things I learned how to cook when I went away to college.  It is rich, creamy and delicious and the blue cheese in this recipe is bold and tangy. This recipe is simple, homespun comfort food and every time I make it I think of my Grandma and how much I love her.

The recipe as written in Madigan's History of Food.

 

 

Jeanne's Great Blue Cheese Chicken

 



I know the photo isn't that impressive but this recipe will knock your socks off!

 

Ingredients:

6 chicken breasts

1 tsp salt

1/4 tsp pepper

4 Tbsp Butter or Margarine

2-4 oz packages of crumbled blue cheese

3 cloves of garlic

2 cups sour cream

1/4 cup dry white wine

 

*side note; as you may have noticed, my recipe is a tad different from Grandma's only because I double the blue cheese sauce, we really like it.  We serve it with rice and like a lot of the sauce, it's just that good!

 

 

Directions:

• Preheat oven to 350 degrees.
• Season your chicken breasts with the salt and pepper and using your butter (or margarine) brown them in a large skillet.  Add your minced garlic towards the end and sauté with the chicken and butter until it is translucent. Remove the chicken from the skillet and place in a large casserole dish.
• Add your wine to the hot skillet you used to brown your chicken and deglaze your pan. Let the wine simmer for about a minute stirring well with a spoon to get all of the yummy goodness off of the bottom of the pan. Next, add the sour cream and blue cheese, stir together so that all of the ingredients are mixed well. Pour your blue cheese mixture over your chicken in the casserole dish making sure to coat the chicken well. Cover and bake 1 hour at 350 degrees.
• Serve with rice and enjoy!

You Say Potato, I Say Dinner!

Potatoes and I go waaay back. I'm Irish so its kind of in my blood.  When I am in need of some yummy comfort food I definitely head for the potatoes.  My mom makes the best potato leak soup, frankly, my Mom makes the best everything, but her potato leak soup is to die for.  The last time I was in town she did something new, she asked if I wanted broccoli in it.  Broccoli in potato soup? Heck yes! I tried it and it was fantastic. That night after I finished dinner I headed down the long hall to my childhood bedroom and I crashed. It may have been some sort of potato soup induced food coma or the fact that I was in my old room in the house I grew up in, all I know is I was full and happy and I slept better than I have in quite some time.  I decided that I would make a batch of my own shortly after I returned to Arizona.  My mom uses chicken broth, which tastes amazing, but, I decided to opt for vegetable broth as I am on a vegetarian kick (yes, again).This recipe is super easy, really filling, totally comforting and absolutely delicious.  I hope you enjoy it!


Cheesy Potato Broccoli Soup
By: Vanessa Madigan

 

Ingredients:
1 large yellow onion
3 tablespoons unsalted butter
1 teaspoon salt, plus additional to taste
5 small, Yukon gold potatoes, peeled and diced
1 quart vegetable broth (or chicken broth, your choice)
2 cup heavy cream
1 teaspoon pepper
1 small head of broccoli, roughly chopped
cheddar cheese, to top



Directions:

• In a large stockpot over medium heat, melt the butter.
• Add the chopped onions and cook until they are translucent.
• Add a tablespoon of salt and cook for about 2 more minutes.
•  Decrease the heat to medium-low and add the potatoes and the vegetable broth.
• Increase the heat to medium-high, and bring to a boil.
•  Reduce the heat to low, and simmer until the potatoes are soft, approximately 45 minutes. You should be able to easily poke them with a fork.
• Turn off the heat and puree the mixture with an immersion blender or hand mixer, until smooth and creamy. The consistency will be relatively thick.
• Stir in the heavy cream and additional salt and pepper. 
• Add your chopped broccoli and allow to cook for an additional 15 to 20 minutes on low heat or until your broccoli is tender.
• Top with cheddar cheese and serve!