What to CookWeeknight Cooking

Cook This: Dinner Tonight

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Inspiration for tonight's dinner: toasty, creamy, rib-sticking classics to thaw that winter chill -- tarted-up grilled cheese and a bacon-kissed potato chowder. 

We've neatly condensed the recipes below, but to read the fully fleshed-out versions (and save and print them) just click on the recipe link or photos. A colorful supper in under an hour -- dinner is served! 

The Menu

Creamy Potato Soup with Bacon Vinaigrette by OB Cookie

Creamy Potato Soup

Grilled Pepper Cheese Sandwiches by Savour

Grilled Pepper Cheese

The Grocery List 

  • 12 oz extra sharp cheddar
  • 6 oz roasted piquillo peppers
  • 3 green onions 
  • 1 sprig rosemary
  • 6 russet potatoes, cut into a 1-inch dice
  • 4 pieces thick cut bacon
  • 1 cup lowfat sour cream

We're assuming that you have olive oil, butter, onions, vinegar, garlic, celery, carrots, mayonnaise, salt, pepper, and sandwich bread on hand -- if not, it's time to stock up!

The Plan 

Potatoes First: Since the potatoes will need to boil for 20 minutes, get that going first. Saute celery, carrots, rosemary, garlic and onions in butter (about 10 minutes) and then toss in the cubed russets and 7 cups of broth (water is ok too) and bring to a boil, and then a simmer. Ignore for 20 minutes. 

Whizzed Cheese: It makes sense to get the cheese filling ready now, because it's forgiving and doesn't mind sitting for a while. Break the cheddar into chunks and process until it is reminiscent of coarse gravel. Now add the peppers, garlic and mayonnaise and process until the mixture is smooth and spreadable. At this point you could pop it in the fridge for a while, or, since you're going to use it pretty immediately, just let it sit in the food processor. 

Still Simmering: Unless your food processor is terribly slow, your potatoes should still need some simmering time at this point, so it's a great moment to make the bacon vinaigrette. Cook the bacon until it is nicely crisped and chop into nibble-sized pieces. Stir it together with the green onions, vinegar, olive oil and salt. Set aside. 

Last steps:  Assemble the sandwiches and get them in a buttered pan on medium low heat. Keep an eye on them while you pull your potatoes from the heat and toss in 1 cup of sour cream. Puree. 

Sit down and eat up: As soon as the sandwiches are toasty and warm, ladle the soup into bowls and garnish the soup with the bacon vinaigrette. 

Aside: Stash any leftover peppered cheese to nibble with crackers for tomorrow's lunch. You deserve it. Why? Because dinner is served. 

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Everyday Cooking