One month Sally’s Baking Addiction challenge was to make Stromboli. I had never made it before, but was so glad I tried this recipe. It was delicious!

Stromboli is basically like a pizza roll that you can fill with your favorite deli meats, cheeses, vegetables and herbs. You can make your own dough, or use purchased refrigerated dough. Top it with a butter, garlic and parsley base – or use a layer of pizza sauce. Add layers of meats, cheeses and vegetables. Roll and bake.

If you have time, I would highly recommend making your own dough. I used a combination of salami, pepperoni and ham, along with mozzarella and provolone cheese in mine. From start to finish, it took about 2 1/2 hours. I served it with a bowl of warm marina sauce topped with parsley.

For the recipe and complete instructions, click on the link below:

https://sallysbakingaddiction.com/homemade-stromboli/

This is such a good recipe – you will not be disappointed! Enjoy!

Ina Garten’s cookbooks have been a staple at our house for years! She shares so many great ideas for recipes and techniques – and she always makes the recipes look so easy to make.

Roasting a chicken with vegetables takes a total of about 2- 2 1/2 hours, but the prep time is only about 20 minutes. You will need a roasting chicken (about 5-6 pounds), fresh thyme, a lemon, a head of garlic, a large onion, some carrots and potatoes, and of course, butter.

Preheat your oven to 425 degrees. Rinse the chicken inside and out. Salt and pepper the inside of the chicken. Stuff the cavity with some thyme, the lemon halved, and the head of garlic, cut in half crosswise. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place the onions, carrots and potatoes in the roasting pan. Toss with salt, pepper, thyme and olive oil. Spread around the bottom of the roasting pan.

Pllace the chicken on top of the vegetables. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Roast for about 1 1/2 hours. I loosely covered the chicken with foil after about 1 hour.

Doesn’t that look gorgeous? So easy and looks so amazing! After removing from the oven, cover with aluminum foil and let it rest for about 20 minutes. Slice the chicken onto a platter and serve it with vegetables. Yum!

For complete instructions, click on the link below. I added the carrots and did not use the fennel when I made it.

https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592

Potato Soup is a winter classic, a tasty comfort food! An easy meal to make – and you probably have all the ingredients you need in your pantry and refrigerator.

This is a recipe from the Hardware Café Cookbook, a restaurant that we used to enjoy going to on the Liberty Square. This recipe is for a traditional potato soup – but it has bacon, celery and carrots added. YUM! Anything with bacon is better, right?

Sauté the bacon and onions together.

Dice up the celery and grate up the carrot.

Peel and cube the potatoes.

Then combine the potatoes, celery and carrot with the bacon and onion. Barely cover with water and cook until the potatoes are almost done.

Add the chicken broth, cream, bouillon cubes and seasonings. Bring to a simmer and thicken, if desired.

Taste and add more salt, pepper and seasoning, if needed. If you want, you can top with a bit of shredded Cheddar cheese and thinly sliced green onion. Enjoy!

Print Recipe

Hearty Potato Soup

Rich potato soup full of bacon, celery, carrots and onion.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Soup

Cuisine: American

Servings: 10 people

Author: Mary Beth

Ingredients

• 1 medium onion
• 3 strips bacon
• 10 large white or gold potatoes, cubed
• 3 ribs celery, diced
• 1 carrot grated
• 2 cans chicken broth
• 1 quart cream
• 3-4 cubes chicken bouillon
• 1 teaspoon Mrs. Dash seasoning
• salt and pepper
• flour and water to thicken, if desired
• shredded Cheddar cheese and green onions to top, if desired

Instructions

• Sauté the onion with the bacon in large saucepan or Dutch oven.
• Add the potatoes, celery and carrot to the onion and bacon mixture. Just barely cover with water. Bring to a boil, reduce to a simmer and cook until the potatoes are almost done.
• Add broth, cream, bouillon cubes and Mrs. Dash seasoning. Bring to a simmer. Taste and add salt, pepper and additional Mrs. Dash seasoning as needed. Can thicken with flour and water, if desired.
• Top with graded Cheddar cheese and green onion, if desired. Enjoy!