This was paired with bbq meatball subs with gouda cheese for dinner. HUGE hit!
- corn chowder
2c diced redskin potatoes. if you are using anything other than redskins, peal first.
1/2c diced celery
1/2c chopped red onion
1/2c chopped red pepper, optional
1 (11 ounce) can creamed corn
16oz frozen whole kernel corn
1 (12 fluid ounce) can UNSWEETENED evaporated milk
1/8t ground cayenne pepper, more if you like heat. ;^)
1/4t sea salt
1. In a large pot over medium heat, place potatoes, celery and onion with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.
2. Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne and salt over low heat. Simmer 30-40 minutes.
*NOTE. With any recipe like this I will double the ingredients to freeze in ziplock bags for individual servings for my lunches since I work from home and don’t typically allow myself a “lunch break.” The frozen bags thaw in about two minutes under hot water to then break up enough to get into a bowl, and then three to five minutes in the microwave.
really. I realize it's not pretty....but it tastes sooo good.
pizza dough (homemade or store bought)
1 bag frozen spinach, sauteed w/minced garlic
1 whole yellow pepper
cherry tomatoes (pictured is a vine tomato…it’s all I had!)
1/2c balsamic vinaigrette dressing
1/2c pesto sauce
mix veggies w/bv and pesto sauce. once dough is prepared spoon onto dough and sprinkle w/feta. bake as you normally would per your crusts directions. this would be great IMO w/any veggie and chicken.
- super yummy, homemade, whole wheat crust
In search of locating a soft, non chunky soup this past week (I had surgery on my mouth yesterday) I ran across THIS ONE from 365 Days of Slow Cooking via Pinterest. There is now a new favorite in my world, and I have my girlfriend, Teri’s, approval…being that I can’t taste it as well with a huge guard in my mouth. After getting my kids off to school I passed out for a couple hours and missed the slow cooker opportunity (thanks meds!), so I grabbed my dutch oven and tweaked it to what I had in my house AND made it ready to serve in just over an hour. This is too good not to share….
1T unsalted butter
2 (14 oz) cans diced tomatoes, with juice
(I had canned petite diced tomatoes w/sweet onions)
1c finely diced celery
1c finely diced carrots
1c finely diced onions
1-2T minced garlic (I added this because I LOVE garlic)
1t dried oregano
1T dried basil
4c chicken stock (use veggie stock for all you veggie lovers)
½ bay leaf
½c flour (use rice flour to make GF)
1c Parmesan cheese
2c half and half, warmed
¼t ground black pepper
1. Add butter, celery, carrots, onion, and garlic to dutch oven. Saute till tender.
2. Add chicken broth, tomatoes, oregano, basil, and bay leaf.
3. Cover and cook on med/low for 30-45 minutes, until flavors are blended.
4. Ladle out about a cup of broth and mix with flour in a separate bowl. You may need to also add 1/2c water to make the rouge smoother. Add parmesan cheese to your dutch oven while making the rouge…giving it more time to melt.
5. Slowly while stirring, add rouge to soup. Turn heat up to medium and allow to thicken for 10-15 minutes.
5. Add the warmed half and half, salt and pepper.
4. Cover and cook on LOW for another 10-15 minutes or so until ready to serve.
2lbs chicken breasts, poached and shredded
16oz jar salsa (pick your favorite…I use Chi-Chi’s black bean and corn)
48oz jar great northern white beans
16-20oz chicken broth
1-2t chili powder
1 can chopped green chilies (optional)
16oz monterray jack or pepper jack cheese
After your chicken is poached and shredded add all ingredients, minus the cheese) into your crockpot. Cook for 1-2hrs on med/high, add cheese and allow to cook till cheese melts…30 additional minutes-ish. Can be kept on warm for hours.
Serve with sour cream, more shredded cheese, tortilla chips, and additional salsa if you like!
cheesey vegetable soup
1T unsalted butter
1/2c chopped onion
1c chopped carrot
1T minced garlic
32oz chicken stock (you can also use veggie stock here)
4-6 medium redskin potatoes, skinned (if you choose) & chopped
1T flour (substitute rice flour for GF)
2c chopped broccoli
1c chopped cauliflower
2-3c shredded cheddar and monterrey jack OR colby jack cheese
Melt the butter in a dutch oven. Add onions and carrots and saute over medium heat until tender. Add garlic and cook for a couple more minutes. Add chicken stock and redskin potatoes (stock should just barely cover everything), bring to a boil, and cook until potatoes are tender. Mix together your water and flour. Add to the broth and simmer till slightly thickened. Add milk, broccoli, and cauliflower. Cook til broccoli and cauliflower is just tender and soup is heated through. Add cheese, and simmer till cheese is completely melted. Enjoy!
1/2c light corn syrup
1/2c marshmallow creme (homemade…see recipe HERE)
4oz white chocolate chips
1T butter, unsalted
1. in a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
2. stir continuously until the mixture thickens, then remove from heat and stir in vanilla.
3. store tightly covered in the fridge for up to a week. Add to coffee!!!
1 1/2c all purpose flour
1 1/2c whole wheat flour
4 1/2t baking powder
1 1/2t salt
1/3c packed brown sugar
1. Preheat oven to 350 degrees. Lightly greese 9×5″ bread pan.
2. In a large mixing bowl, combine flours, baking powder, salt and brown sugar. Pour in beer, stir until a stuff batter is formed. Scrape dough into prepared bread pan.
3. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
Pair with Dill Dip, soups, chili, etc.