Earlier this month, The Messy Chef provided his first cooking demonstration of 2016 for residents of our Rockwood Place community. Residents participated in learning about the history of particular ingredients and how recipes have developed and evolved over the years.
Take a look at The Messy Chef’s delicious winter comfort food recipes and try one (or both!) out this weekend!
Baked Potato Soup
- 12 slices bacon, diced and crispy
- 2/3 cup butter
- 2/3 cup flour
- 7 cups milk
- 1 large potato, cubed and cooked
- 4 green onions, chopped
- 1 ¼ cup shredded cheddar
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- In a stock pot, melt butter and whisk in flour until smooth.
- Gradually stir in milk, whisking constantly until thickened.
- Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat simmer 10 minutes.
- Mix in bacon, cheese, sour cream and seasonings.
- Continue cooking, stirring frequently, until cheese is melted.
Baked Ham and Cheese Rollups
- 1 tube crescent dough sheet
- ¾ pound sliced ham
- 12 slices swiss cheese
- ½ cup butter, melted
- 1 ½ tablespoons yellow mustard
- 1 tablespoon diced onion
- Garlic powder
- Onion Powder
- Preheat oven to 350 degree and grease a 9 x 13 baking dish with cooking spray.
- Roll out the crescent dough and press into an approximately 13 x 8 inch rectangle.
- Top with ham and cheese and season to taste. Start on the long side, roll dough up tightly.
- Pinch the ends together and place with the seam down. Cut into 12 pieces.
- Place the roll ups in the baking dish, evenly spaced.
- In a small bowl, combine the butter, mustard and onion.
- Pour the sauce evenly over the roll ups.
- Bake uncovered for 25 minutes until lightly browned.