25 minute Pan Fried Potatoes

This is a super simple recipe that I found in a magazine a while back and I use it all the time (especially when I am too lazy to use a mandolin for oven fries or it is too hot to turn on the oven!) It has a great combination of soft and crispy potatoey-ness!
Pan Fried Potatoes
1 1/2 pounds russet potatoes, peeled and cut into 1 inch cubes
2 Tablespoons Olive Oil (Less if you desire)
1 teaspoon of Seasoning of choice. The potatoes above have garlic powder, but you could use season salt, onion powder, smoked paprika, thyme. You can even combine (another one of our favorites is garlic and smoked paprika)...be creative!
Salt and Pepper to taste

Boil a large pot of salted water. Add potatoes and boil in salted water for 5 minutes; drain well.
Heat oil in a large nonstick skillet over medium-high heat. Add parboiled potatoes and Saute for 5 minutes without stirring. Stir and cook another 7 minutes, stirring occasionally, until golden brown.
Season with desired seasoning combination, salt and pepper. Serve warm.
Makes 4 servings

Easy Farmhouse Chicken Chowder

This recipe was fabulous! I adapted it from a Cooks Country Recipe (again!) and it was a hit at our house! go ahead and wipe the drool off your laptop or computer desk...it is really as delicious as it seems!

Easy Farmhouse Chicken Chowder
adapted from "Farmhouse Chicken Chowder" in the April/May 2011 Cook's Country Magazine

6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts
2 carrots, peeled and sliced thin
1 celery rib, cliced thin
salt & pepper
6 tablespoons flour
5 cups low-sodium chicken broth
1 pound red potatoes, scrubbed and cut into 1/2 inch pieces
3 cups cooked and shredded chicken breast (I boiled mine first, then shredded it)
1 cup half and half

Cook bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to paper towel lined plate. Pour off all but 1 tablespoon fat from pot. Cook scallion whites, carrots, celery and 1/2 teaspoon salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.
Stir in broth and potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 10 to 12 minutes. Add chicken and half and half. Simmer for about 2 minutes until the chicken is heated through. Season with salt and pepper. Sprinkle with bacon and scallion greens and serve!