NEW ORLEANS —
Creamy Ham Potato Soup
1/3 cup butter
1 onion, finely chopped
1 large carrot, peeled and diced
1/2 cup celery, diced
1 Tbsp. Creole seasoning
3 cups potatoes, peeled and diced
4 garlic cloves, minced or finely chopped
1 1/2 cups cooked ham, diced
1/3 cup all-purpose flour
2 cups chicken stock
3 cups milk
1 pinch of kosher salt
fresh cracked black pepper
1/2 cup parsley, chopped
Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery and Creole seasoning until beginning to soften.
Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant.
Mix the flour through and cook for 2 minutes.
Stir in stock, mixing all ingredients together. Increase heat and bring to a boil until potatoes are fork tender, about 10-12 minutes.
Reduce heat to medium-low, add the milk and stir over the heat about 5 minutes until thickened.
Taste and season with salt, pepper, and parsley.
Apple Cranberry Crisp
3 cups apples, peeled and chopped
2 cups fresh or frozen cranberries
1 tsp. lemon zest
1 cup sugar
3 Tbsp. all-purpose flour
1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup butter, melted
1/4 cup chopped pecans
Combine apples, cranberries, lemon zest, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly and sprinkle over apple mixture. Bake at 350 degrees for 50-55 minutes or until fruit is tender.