Disney’s Loaded Baked Potato Soup

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Ingredients

  • 1 pound bacon chopped into 1 inch pieces
  • 1 medium white onion finely chopped
  • 1 large carrot peeled and diced
  • 3/4 cup celery diced
  • 1/4 cup all-purpose flour
  • 3 cups reduced sodium chicken broth
  • 3 large Russet Potatoes peeled and diced
  • 6 small red potatoes diced
  • 8 oz cream cheese, room temperature
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Lawry’s Garlic Salt
  • 3 cups heavy whipping cream
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped chives or green onion

Instructions

  • Cook bacon in a large 5-6 quart pot over medium heat.
  • Cook and stir until crisped.
  • Remove bacon and place onto a paper towel lined plate to drain.
  • Add onion, carrot and celery to hot oil, stirring and cooking until fork tender, about 5-8 minutes.
  • Whisk in flour, stirring until well combined, letting cook for a few minutes.
  • Stir in chicken broth and half of the bacon, stirring to combine.
  • Add diced potatoes, salt, pepper and garlic salt, cream cheese, stirring to combine.
  • Let potatoes cook until fork tender, about 15 minutes.
  • With the back of a fork, mash most of the potatoes and vegetables, this creates a thick, creamy soup base.
  • Stir in cream and let warm on low-medium heat for 15 minutes.
  • Reduce heat to simmer until ready to serve.
  • Serve each cup of soup topped with shredded cheese, remaining bacon crumbles, and chives or green onion.

Sticky Apricot Chicken

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INGREDIENTS

  • 1 to 2 heads broccoli, cut into florets (about 3 to 4 cups)
  • olive oil for drizzling/spraying
  • salt and freshly cracked black pepper
  • 1 pound chicken breasts, cut into 1-inch pieces
  • ½ teaspoon garlic powder
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive or canola oil
  • ¾ cup apricot jam/preserves
  • 1 garlic clove, minced
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons brown sugar
  • 2 tablespoons chopped chives, for garnish
  • brown jasmine rice, for serving

INSTRUCTIONS 

  • Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until slightly charred.
  • While the broccoli cooks, prep the chicken. Toss the chicken with salt, pepper and garlic powder. Sprinkle the flour all over the chicken and toss well until it’s coated.
  • Heat a large skillet over medium heat and add the oil. Add the chicken in a single layer. Cook until browned on each side, about 5 to 6 minutes per side.
  • Whisk together the jam, minced garlic, soy sauce and brown sugar until combined. Once the chicken is brown, pour the sauce in. Stir to coat all the chicken. Simmer for 2 to 3 minutes, so the sauce thickens more. Sprinkle with chives. You can toss the broccoli in with the sauce or serve it on the side. I love to serve this with brown jasmine rice!

Chicken ala King

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Ingredients

  • ½ cup butter
  • 1 (4.5 ounce) can mushrooms, drained, liquid reserved
  • 1 green bell pepper, chopped
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups milk
  • 1 ¼ cups hot water
  • 1 ½ teaspoons chicken bouillon powder
  • 4 cooked, boneless chicken breast halves, chopped
  • 4 ounces chopped pimento

Directions

  1. Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook, stirring, 5 minutes.
  1. Remove from the heat. Stir in flour, salt, and black pepper. Cook over low heat, stirring constantly, until mixture is bubbly.
  1. Stir in milk, water, bouillon, and reserved mushroom liquid. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute.
  1. Stir in chicken and pimento and heat through.