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. 

Beef Fajitas

Ingredients: 

1/2 Lb Stir Fry Beef
1 Red Pepper or Green Pepper (Use to change up the color)
1 Medium Red Onion
3 Tbsp of safeflower oil
4 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  In a shallow bowl, mix together a fair amount of the seasonings and roll beef around in it until well coated. If strips are 6" or longer, cut in half before cooking. Cook beef for 2 - 3 minutes turning often to lightly brown all sides but not cook through. Once browned, remove from heat, set aside and cover in aluminum foil to rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.   Reduce heat on skillet to low and mix together beef into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either beef or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the beef and vegetables mix. Fold bottom edge over and roll entire tortilla.