Category Archives: Food

Warm and Comforting-Classic Potato Soup

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🥔 A Hug in a Bowl: Classic Potato Soup for Cozy Days

There’s something magical about potato soup. It’s humble, hearty, and healing—like a warm hug from your favorite sweater or a purring cat curled up beside you. Whether you’re snowed in, rained out, or simply craving comfort, this classic soup delivers every time.

🌿 Why Potato Soup Feels Like Home

Potato soup is the kind of dish that doesn’t ask for much—just a few pantry staples, a good pot, and a little patience. It’s the scent of sautéed onions, the gentle simmer of broth, and the creamy swirl of milk or cream that transforms simple spuds into something soul-soothing.

Creamy Potato Soup

photo credit- The Kitchen

Banner and Balboa, my feline muses, always seem to appear when the soup pot comes out. Maybe it’s the aroma. Maybe it’s the promise of warmth. Either way, they know something good is brewing.

🧄 The Recipe: Simple, Satisfying, and Soothing

Ingredients:

  • 4–5 medium potatoes, peeled and diced
  • 1 onion, chopped
  • 6 slices of bacon, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup milk or cream
  • Salt, pepper, and thyme to taste
  • Optional: shredded cheddar, crispy bacon, chives
Can You Eat Raw Potatoes? Here's What a Dietitian Says

The main ingredient

Instructions:

  1. In a sturdy soup pot, sauté onion and bacon until fragrant.
  2. Add diced potatoes and broth. Simmer until potatoes are tender.
  3. Mash some of the potatoes for creaminess, then stir in milk or cream.
  4. Season to taste. Top with your favorite garnishes.

Serve hot in a bowl that feels like it was made for moments like this.

🍲 Cozy Up with These Essentials

To make your potato soup ritual even more delightful, I’ve curated a few affiliate-friendly finds that blend beauty and function:

  • Soup Bowls: These Kook Ceramic Bowls1 are marshmallow-white, microwave-safe, and perfect for stews, soups, or even a scoop of ice cream on the side.
  • Soup Pot: This Stainless Steel Soup Pot2 is oven-safe, induction-ready, and polished to perfection. It’s a kitchen workhorse with a touch of elegance.
  • Kitchen Gadget: Chop, slice, and dice with ease using this Vegetable Chopper & Mandolin Slicer3—a 10-in-1 tool that makes prep a breeze.

📝 Affiliate Disclosure

Some of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. I only recommend products I genuinely love and use in my own kitchen. Thanks for supporting Around Dusty Roads and helping keep the storytelling flowing.

📣 Share Your Soup Stories

Do you have a favorite soup recipe that warms your soul? A childhood memory tied to a steaming bowl? I’d love to hear it! Drop your stories, tips, or twists in the comments. Let’s build a cozy collection of comfort food together.

the pioneer woman's perfect potato soup recipe

Photo Pioneer Woman

Crispy Deliciousness

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🥔 Crispy Delicious Potato Skins

I always assumed those cheesy, crunchy appetizers known as potato skins were deep-fried. But recently, I stumbled across a recipe for oven-baked skins—and I had questions. Could baking really deliver that decadent, crispy shell? Let’s dig into the golden goodness and find out. Feel free to chime in with tips, tricks, or tasty tweaks. To help you get started, I’ve included affiliate links to appliances that make crispy success a breeze.

Disclosure: This post includes affiliate links. I may earn a commission if you purchase through them, at no additional cost to you.

🧑‍🍳 To Fry or Not to Fry—That Is the Question

Traditionally, restaurant-style potato skins rely on deep frying to achieve their signature crunch. However, modern recipes often swap the fryer for the oven or air fryer, offering a healthier twist without sacrificing texture. Regardless of the method, most versions get loaded with cheese and bacon, then baked just long enough to melt the toppings into gooey perfection.

🔍 How Restaurants Make Potato Skins

Here’s the classic process, step by step:

  • Bake: Start by baking whole potatoes until tender.
  • Scoop: Slice them lengthwise and scoop out the centers, leaving about ¼ to 1 inch of flesh.
  • Fry: Drop the shells into hot oil until they turn golden and crisp.
  • Top: Fill each skin with cheese, bacon, and green onions.
  • Bake Again: Pop them back in the oven to melt the cheese.
  • Serve: Finish with a dollop of sour cream and serve hot.

🌿 Healthier Variations Exist

If you’re looking to lighten things up, you’re not alone. Many home cooks and restaurants now offer baked or air-fried versions that skip the deep fryer altogether.

  • Baked Skins: After scooping, brush the shells with seasoned oil and bake until crisp. A quick broil at the end adds extra crunch.
  • Air-Fried Skins: These deliver a similar texture with less oil and faster cook time.

🧀 Loaded Baked Potato Skins (Oven Method)

Servings: 4
Prep Time: ~1 hour

Allrecipes

Ingredients:

  • 4 large baking potatoes, scrubbed
  • 3 tbsp olive oil
  • 1 tbsp grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp ground paprika
  • ⅛ tsp ground black pepper
  • 1½ cups shredded sharp Cheddar cheese
  • 8 slices cooked bacon, crumbled
  • ½ cup sour cream
  • 4 green onions, sliced

Directions:

Step 1: Preheat oven to 450°F (230°C). Gather all ingredients.
Step 2: Prick potatoes with a fork and bake until tender—about 50 minutes to 1 hour.
Step 3: Let cool slightly, then slice lengthwise and scoop out the flesh, leaving a ¼-inch shell. Save the scooped potato for another dish.

Step 4: Mix olive oil, Parmesan, salt, garlic powder, paprika, and pepper. Brush mixture over both sides of the skins.

Step 5: Bake skins for 10 minutes, flipping halfway through, until crisp.

Step 6: Sprinkle with cheese and bacon. Return to oven for 2 minutes, just until cheese melts.

Step 7: Serve hot, topped with sour cream and green onions.

 

Mine didn’t win any beauty contests—and I was fresh out of sour cream—but they still turned out crispy, cheesy, and downright delicious. If you’ve got a favorite twist or topping, I’d love to hear it!

photo credit Deb Neumann

Affiliate Disclosure: Some of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. I only recommend products I genuinely love and think you’ll enjoy too. Thanks for supporting Around Dusty Roads and helping keep the storytelling flowing

Find Small Appliances Here 

And at Welcoming Haven

Hot German Potato Salad

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Hot, Not Haute: My Love Affair with German Potato Salad 🥔❤️

Forget the cold, mayo-drenched blob masquerading as potato salad at your average cookout. I’m here for the warm, tangy, bacon-kissed glory that is German potato salad. It’s comfort food with a passport—and I’ve been hooked ever since I tried to impress a German boyfriend with my culinary skills. Spoiler: the relationship didn’t last, but the recipe sure did.

Why I Love German Potato Salad 🥔

Yes, it’s hot—meaning it’s served warm, not spicy. I’ve been making German potato salad for years, ever since I dated a German guy and tried to master his homeland’s cooking, so he’d have a taste of home.

I don’t like American potato salad. You know, the cold, mayonnaise-laden stuff? Won’t touch it. But German potato salad? That’s a real weakness of mine.

German vs. American Potato Salad

Let’s break it down:

Feature American Potato Salad German Potato Salad
Temperature Cold Warm
Main Dressing Mayonnaise Vinegar-based with bacon fat
Texture & Flavor Creamy, mild Tangy, savory, slightly smoky

I’m sharing a recipe from Allrecipes titled “Authentic German Potato Salad” by Angela Louise Miller. It’s a solid version, but I’ve made a few tweaks over the years. I’ll share those in the notes below.

Hot German Potato Salad- Photo Deb Neumann

Authentic German Potato Salad

Submitted by: Angela Louise Miller
Tested by: Allrecipes Test Kitchen

Ingredients

  • 3 cups potatoes, peeled and diced
  • 4 slices bacon
  • 1 small onion, diced
  • ¼ cup white vinegar
  • 2 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon fresh parsley, chopped

Directions

  1. Boil the potatoes:
    Place diced potatoes in a large pot and cover with water (1–2 inches above the potatoes). Bring to a boil and cook until easily pierced with a fork, about 10 minutes. Drain and set aside to cool slightly.
  2. Cook the bacon:
    In a large skillet over medium-high heat, fry bacon until browned and crisp (10–12 minutes), turning as needed. Transfer to a paper towel-lined plate and crumble once cool. Leave the bacon grease in the skillet.
  3. Sauté the onion:
    Cook diced onion in the bacon grease over medium heat until browned (6–8 minutes).
  4. Make the dressing:
    Add vinegar, sugar, water, salt, and pepper to the skillet. Bring to a boil.
  5. Combine:
    Add the cooked potatoes and half the crumbled bacon to the skillet. Stir and cook until heated through (3–4 minutes).
  6. Serve:
    Transfer to a serving dish, sprinkle with remaining bacon, garnish with parsley, and serve warm.

My Notes & Tweaks ✍️

  • Potato skins: I never peel my potatoes. I like the texture and flavor of the skins but go with your preference.
  • Vinegar: The original recipe calls for white vinegar. I first made it with apple cider vinegar because that’s what I had—and it worked beautifully. Both are great, just different.
  • Sugar: I skip the white sugar. It wasn’t in the version I learned, and I don’t think the salad needs the extra sweetness.
  • Parsley: It’s probably a lovely touch, but I rarely have fresh parsley on hand. Still tastes amazing without it.

Final Thoughts

I highly recommend giving this recipe a try. I’m hooked. It’s my go-to side dish for chicken schnitzel, and it never disappoints.

 

 

Your Birthday Is in September—Are You Special?

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🎉 Your Birthday Is in September—Are You Special?

Calendar page for the month of September. Closeup, top view ...

stock

According to Good Housekeeping, the answer is a resounding yes. They’ve compiled a list of 21 reasons why September babies are extra special. I won’t spoil the whole list, but a few fun facts caught my eye—and I couldn’t resist sharing.

🍼 Fact #1: September Is the Most Common Birth Month in the U.S.

Let’s do the math. September is the ninth month. Human gestation takes about nine months. So what was happening in the U.S. right before January? Ah yes—holiday parties, mistletoe mischief, and New Year’s Eve revelry. It all adds up. Conception abounds!

1,300+ Baby New Year Stock Illustrations, Royalty-Free ...

 

 

🎂 Fact #2: September Babies Have a Better Shot at Reaching 100

The article doesn’t explain why, but statistically, more people born in September live to see triple digits. Maybe it’s all that autumn air and birthday cake?

Father Time And New Year’s Baby (Old And New Year)

🚌 Fact #3: You’re Likely the Oldest in Your Class

Thanks to the September 1 school enrollment cutoff, many September-born kids get an extra year before hopping on the big yellow bus. That means a head start in height, maturity, and maybe even snack negotiation skills.

School Bus - Customizable Clipart Image

🍁 Fact #4: September Folks Are Less Prone to Mood Disorders

Could it be the crisp fall weather, golden leaves, and pumpkin-scented everything? Whatever the reason, September babies tend to be a little sunnier in disposition.

😮‍💨 Fact #5: But… You’re More Prone to Respiratory Issues

September giveth and September taketh away. Asthma and other respiratory conditions are more common among those born this month. At least you’ll be cheerful while catching your breath?

☀️ Fact #6: Born on September 16? You Share a Birthday with Positive Thinking Day

Coincidence? Maybe. But if you’re a September 16 baby, you might just radiate optimism. Or at least have a good excuse to fake it.

🍕 Fact #7: My Personal Favorite—September 20 Is National Pepperoni Pizza Day

That’s right. You can celebrate your birthday with pizza and cake. Two major food groups, one glorious day. Yum!

 

77,000+ Pepperoni Pizza Stock Photos, Pictures & Royalty ...

🎈 That’s a Wrap

If you want to see all 21 reasons, check out the full article in Good Housekeeping. As a February baby myself, I can’t vouch for the accuracy—but I might be just a teensy bit jealous.

So here’s to you, September stars. May your month be filled with joy, deep breaths, and extra slices of pepperoni pizza. Happy Birthday!

photo credit Deb Neumann

 

 

 

From Orchard to Basket: Fun Facts About Apples

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Fun Facts About Apple Picking Season 🍎🌳

Crisp air, golden leaves, and the crunch of fresh apples—it must be apple picking season! Visiting an orchard is more than just a fall tradition; it’s an adventure full of history, flavor, and fun. Whether you’re filling a basket with Honeycrisp, Gala, or Granny Smith, here are some juicy facts to make your apple-picking trip even sweeter.

Apples: Nutrition and Health Benefits

Stock Photo

1. Apples are ancient travelers.
Did you know apples have been cultivated for thousands of years? They originated in Central Asia, near Kazakhstan, and slowly spread across the globe thanks to traders and explorers. Today, they’re grown in more than 100 countries.

2. There are thousands of varieties.
While you might only see a few dozen at the orchard or grocery store, there are over 7,500 different apple varieties worldwide. Each one has its own flavor, texture, and best use—some are perfect for pies, while others are best for snacking.

3. The U.S. loves apples.
Apples are the second most consumed fruit in the United States, right after bananas. Washington state leads the way in production, but orchards across the country bring local charm to the harvest.

4. They float for a reason.
Ever wonder why apple bobbing works? Apples are about 25% air, which makes them buoyant enough to float in water. It’s science and fun all in one!

5. Picking your own is fresher.
When you pick an apple straight from the tree, it can last weeks longer than store-bought ones, since they haven’t traveled through storage and shipping. Plus, nothing beats that first juicy bite in the orchard.

6. Apples symbolize health and wisdom.
You’ve heard the saying, “An apple a day keeps the doctor away.” While not a magic cure, apples are full of fiber, vitamin C, and antioxidants, making them a smart seasonal snack.

Growing Delicious Apples at Home: From Planting to Harvest

Stock Photo

So, grab a basket, head to your local orchard, and celebrate apple picking season with a little extra knowledge. After all, fall is the perfect time to make memories—and maybe even a pie!

My Perfect Apple Pie - RecipeTin Eats

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Easy Apple Pie

Amazing apple pies start with amazing pie crusts. Here’s one tried and true pie crust recipe to get you started

All-Butter Pie Crust

Amy Duska

An easy, all-butter pie crust recipe that gives you a tender, flaky pie crust every time! This recipe makes 2 pie crusts
Prep Time 15minutes 
Chill Time 1hour 
Servings 2 (9″) pie crusts

Ingredients

Instructions

  • Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the ½ cup mark. Add 2 teaspoons of white vinegar and set aside.
  • Mix Flour and Butter. Combine the flour, salt, and sugar together in a medium sized bowl and toss with a fork to mix evenly. Add the cubed butter to the bowl and use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.
  • Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.
  • Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.
  • Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Bake according to what your pie recipe calls for.
All American Apple Pie

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The Pie Recipe

Amy Duska

This is hands down the BEST and easiest apple pie recipe! It has a tender, flaky, homemade pie crust with apple slices drenched in sugar and warm spices like cinnamon and nutmeg.
Prep Time 1hour 
Cook Time 1hour 
Servings 8

Ingredients

Instructions

    • Start by preparing this flaky pie crust recipe which makes 2 (9″) pie crusts, one for the bottom and one for the top of the pie. The pie dough will need to chill for at least 1 hour before rolling out. Or use a store-bought pie crust and follow package directions.
    • Place oven rack in the center position and Preheat the oven to 400°F (204°C).
    • In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice and lemon zest; toss to coat evenly.
  • Remove the pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12″ circle that is ⅛” thick. Carefully lay the crust into the bottom of a deep dish pie plate.
  • Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. Roll out the second disc of pie crust until it is ⅛” thick and lay it over the apple filling.
  • Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
  • Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
  • Bake at 400°F (204°C) for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least 3 hours.

 

Old-Fashioned Apple Pie

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