Jolene's Recipe Journal

X is for Xavier Soup! This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter. When I signed up for the challenge this was the letter that I constantly was turning over in my head. I did a lot of internet research and found a recipe for Xavier Soup that is made to celebrate the Feast of St. Xavier on December the 3rd. It essentially is a dumpling soup with a clear broth. This was my first time making dumplings. You start by combining flour, heavy cream, butter and Parmesan cheese in a pot. Over low heat, work the ingredients together until it forms a dough. Beat the salt, pepper, nutmeg, eggs and parsley together in a small bowl and then add it to the pot. I flattened the flour dough out and then made sort of a well in the center to lessen the chance of scrambling the eggs before I

W is for Whole Wheat Waffles! This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter. I cannot believe how fast this year is gone and that we are up to W already! This one was an easy choice for me because I love waffles. I've not always had great luck with whole wheat recipes, but this one came from the King Arthur Baking Company website so I figured it was a good bet. While you make the batter, preheat your waffle iron.  Combine together whole wheat flour, baking powder, salt and sugar in a large bowl.  In another bowl, whisk together milk, one egg and melted butter.  I deviated from the recipe a bit and added some pure vanilla extract at this point as well.  You don't want to go nuts getting out every single lump. Small ones are okay.  Overworking the batter leads to dense

I am a big fan of potatoes in all the forms, baked, fried, hashbrowns, tater tots, roasted, grilled, gnocchi. They are a constant presence on our table and I'm always looking for a new way to add them to the menu. I found the recipe for Herbed Garlic Potatoes on the Taste of Home website, and I picked up a bag of the Little Potato Co. Little Trios, which are baby red, purple and gold potatoes. They are great because you don't have to peel them.  For this recipe you just need to cut them in half, place them in a large pot and cover them with water.  Bring it to a boil, cover it and then simmer them for about 15 to 20 minutes. In a skillet, melt butter and then add garlic, chives, parsley and tarragon.  Fresh is preferred for all but I could only get fresh chives. The parsley was semi dried and the tarragon completely dried.  One of the things that drives me nuts is when a recipe title says the word garlic and then uses one clove. I'm Italian, I've never used one clove of

Though I'm a big vegetable lover I live with two people who have limited favorites, corn, green beans and carrots. I always have a few of the steam in bag variety in the freezer at all times. They're quick to make and easily dressed up with a compound butter or glaze. I was inspired to make this dish from a recipe I saw on the Taste of Home website, Cider Glazed Carrots.  I used two 12oz bags of steam in bag carrot coins and partially cooked them in the microwave before moving them to a skillet with some butter.  I had light brown sugar on hand but dark brown would work as well. Be sure to move the carrots around so that the sugar dissolves.  Process shot failure ...  Next you add cider and water to the pain, and bring it to a boil.  I used leftover  Vanilla Citrus Cider , which had orange juice, brown sugar and spices added to it.  Then lower the heat and cook the carrots, covered for about 10 minutes. Remove the lid, toss them gently around the pan until they're all nicel