Cheesy Potato Soup

Ingredients:
1 Russet Potato

1 Medium Red Onion

1 Green Pepper

1/4 lb deli ham OR 1/4 lb taylor ham 

1 1/2 tbsp butter 

1 tbsp flour

1 cup 1% milk

1/4 lb block cheddar cheese shredded

2 tbsp sour cream

* Croutons

* Chives

* Cheddar cheese (shredded for garnish)

* Olive Oil

* Salt

* Black pepper

* Garlic Powder

Tools:

Large non-stick skillet with lid

2 qt saucepan

Preparation: 
Heat olive oil in skillet over medium high heat. Dice all vegetables and ham into 1/2" cubes, place in skillet and season with salt, pepper and garlic powder. Stir regularly and cover until potatoes are browned and all vegetables are tender. 

In a sauce pan, melt butter adding flour and milk to make a roux. Once steam begins to rise, add cheddar cheese and stir until well incorporated.  Use sour cream as needed to thicken but should otherwise have a brothy consistency. 

Add vegetables and ham once cooked to cream sauce and simmer on low heat. 

Garnish with diced chives, croutons, and additional cheddar cheese

Serving: 

Serves 2. 

Hash Brown Casserole

This is based loosely on the side dish that you can get at Cracker Barrel. The "flavor" i.e. the volume of cheese can be alternated to either make it cheesier or healthier. 

Ingredients: 
1 large potato
1 Tsp flour
1 Tsp butter
1/4 cup milk
8 oz Cheddar Cheese

* Kosher Salt

Preparation:
Peel and shred potato into hash brown size slivers and let sit in lightly salted water. Bring water to a boil over high heat and add potatoes to quickly blanch for about 2 - 3 minutes. Strain and place in casserole dish. 

In another saucepan melt butter and mix with flour, completely incorporating the two ingredients. Add milk and shredded cheddar cheese.  Continue to stir until cheese melts completely and sauce thickens. 

Pour the cheese sauce over the potatoes and mix well. Place in an oven at 350 degrees for between 15 - 20 minutes or until cheese bubbles and hash browns crisp. 

OPTIONAL: 
Use crumbled bacon or panko bread crumbs and throw in the broiler for a few minutes for extra crisp. 

Serving:
This serves about 2 as a side dish. 

Coq au vin

This is based on the Coq au vin cooking style from the Melting Pot restaurant. Broth fondue style cooking can be used to cook beef, chicken, shrimp or any other protein you feel like cooking. 

To serve this, it is best done with a fondue pot but any vessel that will keep the liquid just under the boiling threshold to cook the meats. 

Ingredients: 
5 cloves of garlic minced
3 Cremini mushrooms diced
1 14oz can of vegetable broth 
1 can of water (use the broth can)
1 - 1 1/2 cup of Pinot Noir wine

3 - 4 red potatoes washed and quartered 
5 - 6 Cremini mushrooms (whole)

Preparation: 
In a large saucepan, bring to a boil water and broth.  Once boiling, mix in garlic, mushrooms and wine covered until at a boil. Once at a full boil remove from heat and place in fondue pot over high heat. 

Serving: 
This should remain steaming the entire time and be in a slow rolling boil for serving purposes. Meats should be skewered and placed in the liquid for 2 - 3 minutes depending on doneness.  Use a slotted spoon to retrieve potatoes and mushrooms from the liquid (takes about 7 - 10 minutes for these to be fully cooked through)

Serving side suggestions: 
Teriyaki Sauce
Simple and Tasty Barbecue Sauce
Melting Pot style Gorgonzola Port sauce