Tag Archives: potatoes

Potato Soup with Milk and Honey Bread

March in New England is a fickle beast.

Temperatures in the 60’s with sunshine one week and 18 inches of wet, heavy snow the next, (great book reading weather!)

I just finished a great little novel by Jenna Woginrich. The $4.99 ebook is called Birchthorn.  It’s suspenseful with great characters and plot twists. There’s a scene in it where one of the characters, Eli, has a pot of potato soup on the stove.

Now, I have potato soup on the brain.

Since every great soup has to have a great accompaniment, we will start with bread.

Milk, honey and a little butter are warmed and yeast is added.

This mixture is combined with flour and salt.

While Marcy sleeps next to the radiator, I work the dough in a bowl with a wooden spoon.

It’s then covered with a towel and placed in a warm place to rise.

Next, potatoes are peeled and cubed.

We add just enough water to cover the spuds and season with a bit of salt and pepper.

Then, comes the bacon…


A post shared by Jodi Rhodes (@homemadeandwholesome) on

Listen to those three halved pieces of glorious bacon sizzle.

Every potato soup needs a gorgeous little purple onion.

After an hour, the dough has risen and we are ready to knead.

It only takes a few flicks of the wrist to get a smooth soft ball of dough.

That ball of dough is placed in a cast iron skillet and allowed to rise again while the oven comes up to 350 degrees.

Once the potatoes are done, they are lightly mashed along with the water that didn’t evaporate.

A couple tablespoons of butter, the bacon-fat-sauteed chopped onion and that glorious bacon  are added to the pot of potatoes.

All that’s left to do is add a little more salt and pepper and place the pot over low heat, stirring every now and then.

A warm loaf fresh out of the oven.

And a hearty meal.

Take that March, you fickle beast.

Petite Milk and Honey Bread

  • Servings: makes 1 small loaf
  • Print

  • 3/4 cup whole milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour (plus more for kneading)

Place milk, butter and honey in a microwave safe bowl or glass measuring cup and heat for 90 seconds. Sprinkle yeast over top and let sit for 5 minutes or until bubbly.

Stir flour and salt together in a medium sized bowl. Pour milk and honey mixture over top and mix with a wooden spoon and fully combined.

Place a tea towel over top of the bowl and let rise until double in size, about an hour.

Once risen, on a floured surface, knead dough until smooth, about a minute.

Preheat oven to 350F. Place the ball of dough in a cast iron skillet and make a cross on top to let the fairies escape. Place the tea towel over top to let the dough rest while the oven comes up to temperature.

Bake for 40-45 minutes. Slice/ break and serve.

Potato Soup

  • 3 large potatoes, peeled and cubed
  • 1/2 small onion, diced
  • 3 slices of bacon
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter
  • salt and pepper
  • sharp cheddar for serving (optional)

Place peeled and cubed potatoes into a medium sized pot and cover with water just to the top of the potatoes. Add some salt and pepper. Bring to a boil, turn burner down to medium-high and let simmer until soft.

Meanwhile, cook bacon slices in a skillet until crispy. Cut into pieces. Place diced onion into bacon grease left in the skillet. Saute on medium-low until translucent.

Mash cooked potatoes with remaining water, leaving some chunks. Add milk, butter, bacon and onions to the pot. Stir to combine and place back on the burner set to low, stirring occasionally, for a few minutes. Add salt and pepper to taste, if you like.

Serve with shredded cheddar and warm bread.



Venison Stew

Some people won’t eat venison simply because it’s deer meat. We conjure images of Bambi and just can’t comprehend using this beautiful creature as sustenance.

The meat I used to make this wonderful stew was a living 160 lb. doe just two days ago. I received this harvest from a co-worker who is an avid hunter. He shot, gutted and butchered this animal with respect and I am grateful for the many meals it will provide. This stew is very easy to make. It is flavorful and nutritious.

Place 2 Tbs olive oil in a stock pot or dutch oven and heat over medium-high heat. Coat the stew meat with flour and drop into pot. Brown on all sides. You might want to do this in batches so as not to crowd the pot.

I make this stew in a crock pot but you could continue with the pot on the stove.

Place the browned meat into the crock pot. Pour a 48 oz. can of beef broth and 1 cup of water over the meat. Place the crock pot on high.

Into that same pot, place 1 chopped onion, 3 chopped celery stalks, 2 diced potatoes and 2 large chopped carrots. Saute for a couple of minutes and transfer to the crock pot.

Add a tsp of pepper and a tsp of garlic powder and stir. Cook for 4 hours on high, stirring every hour or so. At the end of four hours, add a Tbs of cornstarch or flour that has been dissolved in about 1/4 cup of water to thicken the stew.

Marcy was hanging around for a while, hoping I might drop something :)

Homemade Chicken Pie {made with love}

chicken pieMy son has had some trepidation about the launch of this blog. His biggest gripe, “You can’t just give all your best recipes away for free!” I let him in on a little secret, the reason they taste so superior to him is because of the love I bake right into them, especially for him. He seemed to accept this theory of mine. I explained to him that recipes are all over the internet and that anyone can find just about anything they are searching for. But when he saw the title of this post, his exact words were, “How dare you?!”  I hope he will feel nostalgic about his momma’s cooking when he is older :)

When my husband and I were just starting out, I would make the Bisquick recipe for chicken pot pie. I think it’s still right on the back of the box. We always liked the idea of a balanced meal in one dish. Over the years I have tried many chicken pot pie recipes but this is THE one. I make this probably three times per month. It is and will always be one of my “signature dishes.” I hope it becomes one of your family’s favorites as well.

I cooked a whole chicken yesterday and used about 2 and half cups for this pie. You could cook up some chicken breasts or use one of those rotisserie chickens at the grocery store. Turkey also works well.

Homemade Chicken Pie

2-3 cups cooked chicken, chopped

1/4 cup onion, chopped

1 1/2 cups carrots, chopped

1 1/2 cups potatoes, chopped

1 stalk of celery, chopped

1/4 cup frozen peas

2 pie crusts

1 cup chicken broth

2/3 cup skim milk

4 Tbs. butter

4 Tbs. all-purpose flour

salt & pepper

In a saucepan, boil potatoes and carrots.


In a frying pan, saute the celery and onion in a small amount of olive oil.

While the vegetables are cooking, line a pie plate with a pie crust. You can make one from scratch or use a ready made crust.

Add the chicken to the dish and drain the carrots and potatoes. Add them and the celery and onion when they have become transparent, then add the frozen peas.

In the same pan that the celery and onion were sauteed in, melt the butter. Add the all-purpose flour and stir to make a rue.

Let this cook for just a minute. Add the chicken broth and the milk. Stir this mixture until it thickens. Pour this over the contents of the pie plate and season with salt and pepper.

Cover with the remaining pie crust. Flute the edges and pierce the top to let the steam escape. Bake at 400F for 50-60 minutes until it becomes golden brown.

Homemade Chicken Pie

The pie should serve 3 8 people. One 8 person serving contains 380 calories, 39 g carbohydrates, 8 g saturated fat, 18 g protein and 2 g fiber.