I know it's May and it's probably about time to move away from soups and chowders...but spring is JUST now arriving to the Pacific Northwest. We had this chowder about two weeks ago and I just remembered I need to add it to the blog. It is SO.GOOD. Found it on a favorite food blog , Our Best Bites, that I frequent and I would not change a thing about this recipe! Check out the blog, they have some great recipes - I will be adding another one I found on that site. Mmmmm. You know, I'm not a huge corn eater typically, but THIS was too good and I loved that it wasn't full of heavy cream or half & half but was very rich and creamy. My only complaint was that there were no leftovers!
Creamy Corn Chowder
Recipe by Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base)
(instead of water & bouillon, I used a cup of chicken broth)
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
1/2 lb. bacon
1 small-medium onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1-1/2 C frozen fresh corn (or 1 can corn)
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there's anything a perfectly healthy bowl of soup (it's only 3 Weight Watchers points!) needs, it's some extra bacon and cheese!
**The original recipe said it serves 6-8 but my family of 4 ate the whole thing. :)
Monday, May 17, 2010
Skillet Lasagna
Add this one to yummy, easy, ONE-PAN recipes. Loved it! I found it HERE which was a modified version from Family Fun magazine. I changed it up a bit by sneaking in some veggies and using ground turkey. Actually I didn't sneak in the veggies, my kids love them, but for those of you with non-veggie loving kids, they won't even be able to taste them.
Skillet Lasagna
adapted from Skip to My Lou adapted from Family Fun
1-1/4 cups ricotta cheese (I used part-skim)
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 cup grated Parmesan
1-1/2 cups shredded mozzarella (I used part-skim)
1 pkg lean ground turkey
1 small zucchini, chopped finely
4 or 5 mushrooms, chopped finely
5 or 6 baby carrots, chopped finely
1 (26-ounce) jar pasta sauce
6 oven-ready (no boil) lasagna noodles
In a medium bowl, mix together the ricotta, water, salt, basil, oregano, pepper, Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside. Brown the turkey in a large skillet set over medium-high heat - when almost fully cooked, add chopped vegetables and continue cooking until meat is browned and no longer pink. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half and fill in the edges. Spread the ricotta mixture over the noodles. Break 2 remaining noodles in half each and lay on top. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella, and additional parmesan if desired. Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for at least 5 minutes. After about 10 minutes most of the liquid was absorbed.
**I used my Pampered Chef food chopper for the veggies, the small pieces help them cook through quicker.
Skillet Lasagna
adapted from Skip to My Lou adapted from Family Fun
1-1/4 cups ricotta cheese (I used part-skim)
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 cup grated Parmesan
1-1/2 cups shredded mozzarella (I used part-skim)
1 pkg lean ground turkey
1 small zucchini, chopped finely
4 or 5 mushrooms, chopped finely
5 or 6 baby carrots, chopped finely
1 (26-ounce) jar pasta sauce
6 oven-ready (no boil) lasagna noodles
In a medium bowl, mix together the ricotta, water, salt, basil, oregano, pepper, Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside. Brown the turkey in a large skillet set over medium-high heat - when almost fully cooked, add chopped vegetables and continue cooking until meat is browned and no longer pink. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half and fill in the edges. Spread the ricotta mixture over the noodles. Break 2 remaining noodles in half each and lay on top. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella, and additional parmesan if desired. Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for at least 5 minutes. After about 10 minutes most of the liquid was absorbed.
**I used my Pampered Chef food chopper for the veggies, the small pieces help them cook through quicker.
Wednesday, December 16, 2009
Grandma's Fudge
Who doesn't like fudge? I better not see anyone raising their hands, everybody loves fudge! Right? The hubs loves fudge. LOVES it. Plain, no nuts, chocolate fudge. Anyone want the recipe? Okay, here it is. I got this from a friend years ago (am I really old enough that I can say 'years ago' like that??) and it's been a favorite ever since. So thank you to "Grandma", whoever she might be!
Grandma's Fudge
1 7 ounce jar marshmallow cream
1 cup evaporated milk
1/4 cup butter
2 cups sugar
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 teaspoon vanilla
Cook and stir marshmallow cream, milk, butter, sugar and salt over medium heat until it comes to a full boil. Boil stirring constantly for 5 minutes. Remove from heat. Add chocolate chips and vanilla; beat until well blended. Pour into greased 8 x 12 pan. (I like to line the pan with parchment so I can easily remove the fudge to a cutting board to cut into squares). Let cool; cut into squares. (helps to put in fridge to set up before cutting).
Grandma's Fudge
1 7 ounce jar marshmallow cream
1 cup evaporated milk
1/4 cup butter
2 cups sugar
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 teaspoon vanilla
Cook and stir marshmallow cream, milk, butter, sugar and salt over medium heat until it comes to a full boil. Boil stirring constantly for 5 minutes. Remove from heat. Add chocolate chips and vanilla; beat until well blended. Pour into greased 8 x 12 pan. (I like to line the pan with parchment so I can easily remove the fudge to a cutting board to cut into squares). Let cool; cut into squares. (helps to put in fridge to set up before cutting).
Friday, December 11, 2009
English Toffee
It's been a reeeeeaaaaaaallllly long time since I've added any recipes here - sorry! For me, Christmas time equates with baking time. I love to bake and I love to have the excuse to bake a ridiculous amount of cookies. :) This is actually not technically baking, but it's my absolute favorite to thing to make (and eat!) for Christmas. Honestly, I think it's better than Almond Roca. It's so addicting for me that I have to hide the tin from myself. Really! Don't be afraid of it because it's candy-making, it's really easy, you just need to be careful and pay close attention. And definitely use a candy thermometer, WAY easier. Just make sure to check your thermometer before you start - boil some water, put the thermometer in (don't let it touch the pan) and check the reading at the boiling stage and adjust accordingly. For example, mine reads 200 degrees at boiling stage, so instead of cooking this until 300 I pull it off at 288. Easy peasy. And SO worth the results!!! Mmm, look at that yummy, crunchy toffee peeking out under the chocolate and almonds....YUM!
1 cup almonds -- chopped
1 cup butter
1 cup sugar
1/3 cup brown sugar
2 tablespoons water
1/2 teaspoon baking soda
1 cup chocolate chips -- chopped (have this ready & waiting ahead of time!)
Sprinkle 1/2 the almonds in a buttered 9" x 13" pan. (I usually use a cookie sheet - line it with parchment paper & lightly butter it) In large saucepan, melt butter, add sugars and water. Bring to a boil, stirring constantly. Cook to 300 degrees or until a small amount dropped in cold water becomes brittle immediately. Remove from heat. Add baking soda, work fast. Pour over almonds in pan, sprinkle chocolate and remaining almonds on top. Pat down lightly and cool completely. Break into pieces. Breaks easier if you store covered in fridge for several hours.
1 cup almonds -- chopped
1 cup butter
1 cup sugar
1/3 cup brown sugar
2 tablespoons water
1/2 teaspoon baking soda
1 cup chocolate chips -- chopped (have this ready & waiting ahead of time!)
Sprinkle 1/2 the almonds in a buttered 9" x 13" pan. (I usually use a cookie sheet - line it with parchment paper & lightly butter it) In large saucepan, melt butter, add sugars and water. Bring to a boil, stirring constantly. Cook to 300 degrees or until a small amount dropped in cold water becomes brittle immediately. Remove from heat. Add baking soda, work fast. Pour over almonds in pan, sprinkle chocolate and remaining almonds on top. Pat down lightly and cool completely. Break into pieces. Breaks easier if you store covered in fridge for several hours.
Monday, June 1, 2009
Tuscan Chicken
This was really yummy! I love anything with wine in the sauce, and this did not disappoint. I made some whole-wheat spaghetti and just put the spaghetti in a big bowl and poured the chicken & sauce over the top. Try this one, it's a keeper! Huge hit with kids and hubby! :)
TUSCAN CHICKEN
2 lbs chicken breast tenderloins
salt and pepper
3 tbsp olive oil
3 tbsp cider vinegar
2 tbsp butter
2 cloves garlic, crushed
1 onion, chopped
1 tsp ground thyme (I used basil and oregano as I didn't have any thyme)
1 tbsp flour
1/2 cup white wine
1 cup beef broth
Salt and pepper all the chicken. Heat a large skillet over med-high heat. Add olive oil to the pan. Brown the chicken (1/2 at a time), cook for 3 min. per side, drain on paper towels. Add vinegar to pan and cook for 30 secs. stirring up brown bits. Reduce heat to medium and add butter, garlic, onions and thyme and cook 4-5 min. Add flour and cook for 1 min. Whisk in wine and broth and reduce sauce for 5 min. Add chicken to warm through. YUM!
TUSCAN CHICKEN
2 lbs chicken breast tenderloins
salt and pepper
3 tbsp olive oil
3 tbsp cider vinegar
2 tbsp butter
2 cloves garlic, crushed
1 onion, chopped
1 tsp ground thyme (I used basil and oregano as I didn't have any thyme)
1 tbsp flour
1/2 cup white wine
1 cup beef broth
Salt and pepper all the chicken. Heat a large skillet over med-high heat. Add olive oil to the pan. Brown the chicken (1/2 at a time), cook for 3 min. per side, drain on paper towels. Add vinegar to pan and cook for 30 secs. stirring up brown bits. Reduce heat to medium and add butter, garlic, onions and thyme and cook 4-5 min. Add flour and cook for 1 min. Whisk in wine and broth and reduce sauce for 5 min. Add chicken to warm through. YUM!
Sunday, May 31, 2009
Creamy Chicken Enchiladas
These were so yummy! Found the recipe on another blog www.recipegirl.com that I love. These are definitely American-ized but really yummy! We did find that the part of the tortillas that were on the bottom of the baking dish were kind of chewy and hard to cut through...however, when we had them for leftovers they had softened up and tasted even better. Next time I'll bake them one night and eat them the next.
CREAMY CHICKEN ENCHILADAS
One 10¾ oz. can Cream of Chicken soup
8 oz light sour cream
1 cup picante sauce (I used some leftover fresh salsa)
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (I used some cheddar and pepper jack)
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, chopped (or guacamole)
Preheat oven to 350 degrees F. Spray 9×13 pan with cooking spray. Stir soup, sour cream, salsa and chili powder in a medium bowl. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired. Servings: 6
CREAMY CHICKEN ENCHILADAS
One 10¾ oz. can Cream of Chicken soup
8 oz light sour cream
1 cup picante sauce (I used some leftover fresh salsa)
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (I used some cheddar and pepper jack)
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, chopped (or guacamole)
Preheat oven to 350 degrees F. Spray 9×13 pan with cooking spray. Stir soup, sour cream, salsa and chili powder in a medium bowl. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired. Servings: 6
Tuesday, April 28, 2009
Sopa Seca
Oh my goodness, this was a really yummy casserole! I found this online and it was so so good. And really, a pretty inexpensive dish to prepare, considering everyone typically has the spices already in their cupboard. I made a few changes to the recipe I found...can't wait for leftovers! The kids gobbled this one up. "You're the best mom in the whole world!" Gotta love that. I would think this would freeze really well for another day, or if you're making a meal for someone, just freeze before baking, then thaw and bake.
Sopa Seca
extra-virgin olive oil
2 7 oz bags fideo (Mexican vermicelli)
1 medium onion, chopped (I used about 1/2 an onion)
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 tsp cayenne pepper (I might use a bit less of this if your kids don't like spicy food)
1/2 teaspoon cumin
1 bay leaf
1 1/2 cups canned crushed tomatoes
32 oz chicken broth
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded cooked chicken (I cooked & shredded 2 chicken breasts)
1 cup coarsely grated cheddar cheese (4 ounces)
Sour cream, optional (this helps cool down the spiciness)
Preheat oven to 375F.
Spray 9x13 pan with cooking spray. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium heat. Add the fideo and cook, stiring, until golden brown, about 5 minutes. Transfer the toasted noodles to a bowl. Set aside.
Add the onion to the skillet with an additional tablespoon of oil, and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, cumin, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes to the pot. Add the cayenne pepper, increase the heat to high, and cook until thickened, about 2 minutes. Stir in 1-1/2 cups broth, the toasted fideo, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for about 10-15 minutes. Continue to add chicken broth to thin the mixture if needed while the noodles cook. When the noodles are tender, stir in the chicken.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some sour cream drizzled over the top.
Sopa Seca
extra-virgin olive oil
2 7 oz bags fideo (Mexican vermicelli)
1 medium onion, chopped (I used about 1/2 an onion)
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 tsp cayenne pepper (I might use a bit less of this if your kids don't like spicy food)
1/2 teaspoon cumin
1 bay leaf
1 1/2 cups canned crushed tomatoes
32 oz chicken broth
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded cooked chicken (I cooked & shredded 2 chicken breasts)
1 cup coarsely grated cheddar cheese (4 ounces)
Sour cream, optional (this helps cool down the spiciness)
Preheat oven to 375F.
Spray 9x13 pan with cooking spray. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium heat. Add the fideo and cook, stiring, until golden brown, about 5 minutes. Transfer the toasted noodles to a bowl. Set aside.
Add the onion to the skillet with an additional tablespoon of oil, and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, cumin, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes to the pot. Add the cayenne pepper, increase the heat to high, and cook until thickened, about 2 minutes. Stir in 1-1/2 cups broth, the toasted fideo, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for about 10-15 minutes. Continue to add chicken broth to thin the mixture if needed while the noodles cook. When the noodles are tender, stir in the chicken.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some sour cream drizzled over the top.
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