Friday Foodday

We made it lovebugs, Friday.

Cream Cheese Potato Soup
c/o Cassie Craves

Ingredients
2 tablespoons butter
1/2 cup onion, minced
2 garlic cloves, minced
1/2 teaspoon seasoning salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
4 cups chicken broth
4 cups potatoes, peeled and cubed
1 8-ounce package cream cheese, cut into chunks

Directions

1. Heat butter in a dutch oven over medium heat. Add onion and saute until onion becomes translucent. Add garlic and saute 1 minute. Season with seasoning salt and pepper.

2. Add broth, potatoes, and bay leaf and boil until potatoes are tender.Discard bay leaf and smash a few of the potatoes to release their starch for thickening.

3. Reduce to low heat and add cream cheese. Heat, stirring frequently, until cheese melts.

Arugula Pesto Bowtie Pasta
c/o Table for Two Blog

Ingredients
Pesto

10 oz. baby arugula

1/4 cup pine nuts, toasted

1/3 cup Parmesan cheese, grated

3 cloves of garlic

Salt and pepper, to taste

1/8 cup olive oil

Pasta

1 pound bowtie pasta

3 tbsp. arugula pesto

2 oz. goat cheese, crumbled

Directions

Pesto

1. Throw all ingredients except olive oil in food processor.
2. Turn the food processor on and drizzle olive oil through feed tube. If you need more to get the right consistency, use more.
3. Store in airtight container for up to 1 month.

Pasta

1. In a large pot, bring water to a boil, then cook pasta according to instructions on box.
2. Once pasta is done cooking, drain well but reserving 1/4 cup of pasta water.
3. In the same pot, pour the pasta back in and add the 3 tbsp. of arugula pesto. The heat of the pasta will spread the pesto all over. Add in a little bit of the pasta water to thin it out. You might not need the full 1/4 cup.
4. Crumble goat cheese on top and stir well to melt and combine.
5. Serve hot.
6. Store in an airtight container for up to 5 days.

Egg Nog

c/o Food Network

Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*
• Directions
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
  Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  Whisk the egg whites into the mixture. Chill and serve.
  Cook's Note: For cooked eggnog, follow procedure below.
  In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
  In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
  In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.