Smoky Three Potato Soup #HappyBirthdayDrPotato

Three Potato Soup
Smoky Three Potato Soup
Creamy sweet potato, yukon gold and white potato soup flavored with thyme and shallots. Top off the soup with caramelized onions and grated smoked gouda.

A soup with a little of everything you love just like Don!

Happiest of Birthday Wishes to you!


I met Don through Sunday Supper and Food Wine Conference. Idaho Potato and Spuddy Buddy soon became a big part of my foodie side of life.

Idaho® potatoes bag and Spuddy Buddy

Don and Idaho Potato are huge supporters of food bloggers.

As a sponsor of Food Wine Conference, Don partnered with us in yearly cooking contests.

Tangy Tomato Chai Steaks with Saucy Grilled Spuds

He brought us Big Red from the Idaho Tour.

Big Red

Who can forget the fun green screen videos for Dancing Potato Heads! I still laugh when I play mine!

Photo credit: In Style Imagery

Photo credit: In Style Imagery

Oh and the Poutine Bar! Great inspiration for my Beefy Cheddar Poutine.

beefy beer poutine

Happy Birthday Don! Enjoy your day and give Baker a hug for me!

Three Potato Soup
Three Potato Soup

Smoky Three Potato Soup

Yield: 4 servings

Serving Size: 1 cup


  • 1 large russet Idaho® potato. diced
  • 1 large Yukon Gold or golden potato, diced
  • 1 large sweet potato, diced
  • 1 medium shallot, sliced
  • 4 cups water
  • 1/2 cup butter divided
  • 1/4 cup flour
  • 1/2 cup milk
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 large onion, sliced
  • 1/4 cup white wine
  • 4 ounces grated smoked cheese (gouda, gruyere or mozzarella)
  • salt and pepper to taste


  • Melt 1/4 cup butter in a small fry pan. Add onions and wine. Bring to a boil then reduce heat and simmer until onions are soft and slightly browned.
  • While onions cook, bring water, potatoes and shallots to a boil. Reduce heat and simmer until tender (about 10 minutes). Add thyme.
  • Remove 1 cup water from potatoes and set aside.
  • Add 1/4 cup butter and milk to the potatoes. Stir in.
  • In a small saucepan, stir together 1/4 cup butter and 1/4 cup flour. Cook over medium heat until butter melts and flour begins to bubble, Slowly add reserved potato water to form a roux. Whisk roux back into soup to thicken.
  • Top soup with caramelized onions and grated cheese.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Posted in #SundaySupper, cheese, potatoes, soup, What's For Dinner? | Tagged | 2 Comments

Sausage and Peppers Pizza #SundaySupper

Sausage and Peppers Pizza blends two classic dishes into one terrific meal! Grab a slice and enjoy!
Today Sunday Supper celebrates  National Pizza Month!

If there’s one thing everything can agree on it’s pizza. Show us your best pizza recipes. Do you like thin and crispy crust? Or thick and chewy? We want to see your favorite pizza or pizza inspired recipes!

Pizza is my weakness. Just because it’s “fast food”, pizza can still be nutritious and a complete meal.

Topping choices are endless and so are the categories. You have meatlovers pizzas, veggie lovers pizzas and classics like Margherita with fresh basil and tomato. Taco pizza, Philly steak, and Buffalo chicken get gobbled up just as fast as plain.

I tend to enjoy a pizza more with meat and veggies together. One of my favorites is Chicken Meatball Pizza with garlic and sun-dried tomatoes in the crust.
I enjoy dessert pizzas too like these: Hot Apple Pizza and Pumpkin Cream Cheese Pizza with special crusts.

Sausage and peppers over rice is another go to meal I make on a busy night. Sweet Italian, country-style or spicy hot sausage lend variety to the dish.
Sausage and Peppers Pizza

For my pizza version, I skip the pizza sauce and use fresh tomatoes instead.  You can use a store bought crust or make the dough ahead of time.
Sausage and Peppers Pizza


Sausage and Peppers Pizza #SundaySupper


  • 31/2 to 4 cups bread flour or all-purpose flour, plus flour for rolling
  • 1 teaspoon sugar
  • 1 envelope of dry yeast
  • 1 1/2 cups water 110 degrees
  • 2 teaspoons salt
  • 1 tablespoon olive oil plus oil to grease bowl and brush crust
  • 1 lb loose sausage
  • 1 medium red pepper cut into strips
  • 1 medium green pepper cut into strips
  • 1 onion cut into strips
  • 2 medium tomatoes sliced
  • 3/4 cup shredded cheddar
  • 3/4 cup shredded mozzarella
  • 1 tablespoon oregano
  • salt and pepper to taste


  • Dissolve yeast and sugar in warm water. Set aside to bloom (about 10 minutes)
  • Knead together 3 1/2 cups flour, salt and yeast mixture add oil and enough additional flour to form a soft slightly sticky dough ball.
  • Place the dough in a lightly greased bowl and cover. Place in a warm area and allow to double in size.
  • Punch dough down and form into crust. Prick with fork. Brush with olive oil.
  • While dough rises, prepare sausage and peppers.
  • Place sausage, peppers and onions in a large skillet. Fry over medium heat until sausage is thoroughly cooked and peppers and onions are soft. Drain off grease,
  • Top dough with 1/2 cup mozzarella cheese, sausage mixture, 1/2 cup cheddar cheese. tomato slices and remaining cheeses. Sprinkle with oregano or Italian seasoning and salt and pepper.
  • Bake at 450 for approximately 15 to 20 minutes until dough is baked and cheese is melted.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Thanks Coleen of The Red Headed Baker for hosting this fun event and Cricket of Cricket’s Confections for managing this campaign.

Food for Thought…Do you prefer traditional tomato pizza sauce or a “white” pizza? Have you ever used other sauces like bbq or ranch instead of tomato sauce? I’d love to hear your ideas in a comment below!

Enjoy all these great takes on pizza from Sunday Supper!






Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, pizza, sausage, What's For Dinner? | Tagged | 10 Comments

Spinach Beans and Walnuts Power Bowl #TheRecipeReDux


Spinach Beans Walnuts Power Bowl


Spinach Beans and Walnuts Power Bowl packs in the plant protein to power you through your day. Hemp seeds, quinoa and apple cider vinaigrette round out the dish.

Welcome to another fun Recipe ReDux challenge!

October 2016 – Theme Plant Protein Power Bowls

Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl!

I put together a little powerhouse of flavors just for the occasion. Spinach, quinoa, black beans, black-eyed peas, walnuts and hemp seeds add important protein and nutrients to the meal.

Here’s the breakdown according to the USDA.

  • Black beans are high in protein, fiber, potassium, calcium, iron, B vitamins, magnesium.
  • Black-eyed peas contain protein, Vitamin A, magnesium, fiber and calcium.
  • Hemp seeds are high in omega-3 and omega-6.
  • Quinoa is one of the few grains contains all nine of the essential amino acids. This grain is high in protein and fiber.
  • Spinach brings Vitamin A and Vitamin C to the table and helps promote skin and bone health.
  • Walnuts add omega-3 to our diet along with protein, fiber, Vitamin B-6, and magnesium.

Spinach Beans Walnuts Power Bowl

Spinach Beans Walnuts Power Bowl

Spinach Beans and Walnuts Power Bowl

Yield: 1 serving


  • 1 cup spinach
  • 1/2 cup cooked quinoa
  • 1/4 cup black beans
  • 1/4 cup black-eyed peas or chickpeas
  • 1/4 cup walnuts
  • 1 tablespoon hemp heart seeds
  • 2 tablespoons sunflower oil
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste


  • Add spinach to the bowl.
  • Top with both beans, quinoa, walnuts and hemp seeds.
  • Drizzle with oil and vinegar. Season with salt and pepper.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes


More about the Recipe ReDux.

recipe redux

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

Food for Thought…What combinations of plant protein would you put in your Power Bowl? Would fruit be a factor? Which nuts would you consider? How do you feel about a dressing, yea or nay? I’d love to hear your ideas in a comment below!

Enjoy all these versions of Plant Protein Power Bowls from The Recipe ReDux!

Posted in #TheRecipeReDux, healthy, quinoa, salad, spinach, vegan, vegetables, vegetarian, walnut, What's For Dinner? | Tagged , , | 10 Comments

Foodie Friends Friday Linky Party #220

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!


You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

On to the Party!

Posted in What's For Dinner? | 2 Comments