Good morning and welcome to this week’s edition of Enjoy Sendik’s All Week, where today I’m sharing a slow cooker recipe for Loaded Baked Potato Soup. I figure people are busy and could use an addition to their crock pot repertoire. Personally, I don’t have time to make dinner, as I’m spending the afternoon writing meaningful, heartfelt get well cards to each and every one of the injured Packers. If you’ve seen the lengthy list of fractured fellas, then you understand that’s a project that’s going to take a long, long time.
I’m kidding about penning letters to the Packers — I don’t write to famous people anymore. I once wrote to Shaun Cassidy in 1976 and didn’t hear back from him. I wrote to Dorothy Hamill, too; also no response. Maybe they were busy, maybe it was the Holly Hobby stationery. Who knows. Anyway, I’m over it.
Here’s the soup! Scroll down for a couple of more recipe suggestions that make great use of the current Sendik’s sale ad. Have a great week.
SLOW COOKER LOADED BAKED POTATO SOUP YIELDS: 4 servings SOURCE: adapted for the slow cooker from this recipe
8 slices Sendik’s bacon, cut into 1/2-inch pieces
1 large onion, minced
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour (Gold Medal Flour is on sale if you’re running low)
4 cups chicken broth, divided (Swanson Broths are on sale)
3 lb Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (5 lb. bags of Yukon Gold Potatoes are on sale)
Generous splash half & half (Shurfresh Half & Half is on sale)
Several scallions, thinly sliced
Generous pile of good shredded cheddar cheese
Sour cream (Shurfresh Sour Cream is on sale)
Preheat your slow cooker to high while you get everything prepped.
Saute bacon in a 12-inch skillet over medium heat until bacon is browned and crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel-lined dish, reserving two tablespoons of drippings in pan. Allow bacon to cool, then cover and refrigerate until it’s time to serve the soup.
Increase the heat to medium-high, and add the onion and thyme. Season with a sprinkle of kosher salt and ground black pepper. Cook, stirring occasionally, for about 5 minutes, or until the onions have softened and are golden brown. Sprinkle the flour over the onion mixture; cook and stir for one minute. Gradually add 1 cup of the chicken broth to the skillet, whisking to incorporate and scraping any browned bits from the bottom of the pan. Once thoroughly combined, transfer mixture to the slow cooker.
Stir the remaining 3 cups of chicken broth and the potatoes into the slow cooker. Cover and cook on low for about 4 hours, or until the potatoes are fork tender. Remove 2 or 3 cups of the potato mixture (more if you want a less chunky texture) to a bowl and mash until smooth. Mix in the half and half and the mashed potatoes. Cover the slow cooker and allow the soup to heat through, about 5 minutes, then season to taste with salt and pepper.
Ladle soup into warmed serving bowls and garnish each serving with sliced scallion, shredded cheddar, sour cream, and the reserved cooked bacon.
Here are two more kid tested, mom approved recipes for this week:
First of all, say you feel like serving fish this week but you want it in a form (other than processed sticks) that your kids will actually want to ingest. Try these Polenta Crusted Fish Cakes with Spicy Tomato Sauce, and don’t be scared away by the ‘spicy’. If you take the seeds out of the jalapeno, it won’t be spicy at all. This is a nice little recipe that makes great use of both the sale Frozen Cod Loins and the 5-lb. bags of Yukon Gold Potatoes. Egg-Land’s Best Grade A Large Eggs are also on sale if you’re running low.
For the ultimate kid friendly pork chop, try Giada DeLaurentiis’ killer Parmesan Crusted Chops. They’re outstanding with mashed potatoes or buttered egg noodles. Make extra! Look for value packs of sale Sendik’s Natural Pork Loin Chops, Egg-Land’s Best Eggs, and Sendik’s Grated Parmesan.
The U.S. Dept of Agriculture has recommended the use of an accurate meat thermometer when cooking ground beef or ground beef patties. An internal temperature of 160 degrees is considered safe for consumption. | | Product of USA
Driscoll’s has been committed to growing strawberries for over 100 years. Each berry is hand-picked and must meet our quality standards for sweetness, size and color. Our strawberries are loaded with vitamin C, folate, fiber, potassium and antioxidants. Growing premium strawberries requires care, commitment and dedication. Driscoll’s ensures year-round availability by growing strawberries in Central and Southern California, Florida, Central Mexico and Baja. Long-stem strawberries are also offered at certain times of the year.
WARNING - Sendik's Orange Juice is 100 % Pure and has never been pasteurized. Because it has not been pasteurized, The State of Wisconsin requires us to let you know that it may contain harmful bacteria that can cause serious illness in children, theelderly, and persons with weakened immune systems.
5 simple ingredients. No preservatives. 100 calories per 1 oz. See nutrition information for fat and saturated fat content. Since 1872. how2recycle.info. Philadelphia cream cheese always starts with fresh milk and real cream, and is made with 5 simple ingredients, nothing extra. The result is the fresh tasting, creamy texture you love. That's how Philadelphia sets the standard. See inside for recipes or visit creamcheese.com.
Xochitl® Corn Chips Mexican Style.
Thin & crisp.
0g trans fat.
Non- GMO- Project- Verified.
Certified GF, gluten free.
Naturally cholesterol free.
Unique white corn chips.
NET WT 16 OZ (1 lb).
At Xochitl, our mission has always been to provide the best and unique products made with authentic ancient recipes.
We invite you to try our totopos with any of our salsas. All have been carefully recreated from Aztec and Mayan recipes. You will be transported by the old world of flavors.
"Xochitl", means flower in Nahuatl, the language of the Aztecs.
Taste and enjoy the tradition of the Aztecs.
Xochitl brings to you the finest products with the most unique home-made flavors that can be found in the exotic places of the old continents.
The Aztecs used to grind kernels of corn with big rocks in a form of a wheel and added water and lime to create a dough called Nixtamal, this dough was used to make tortillas. Today, hundreds of years later, Xochitl uses the same unique process to make the authentic corn totopos (chips) that you are about to taste.
Xochitl totopos are oven-baked and quick fried to perfection creating deliciously thin and crispy chips.
We care for our customers and their families, that is the reason we use the highest quality ingredients and non-hydrogenated oils.
Try these totopos with any of our salsas and discover some of the mysteries of ancient cooking.
We only use the best corn and non-hydrogenated oils for its flavor and characteristics. Please see ingredients.
Naturally cholesterol free.
0g trans fat.
For suggestions or comments.
Please Call 214-800-3551.
Monday through Friday 9am to 5pm CST.
Visit us at www.salsaxochitl.com.