Chicken & Corn Chowder

Here’s the thing…it’s still 93 degrees where we live, but I needed to use up my veggies in the fridge so what else to do than make Chicken & Corn chowder? It sounded logical to me LOL.

This is easy and pretty fast to make. In fact when I make this sometimes I will freeze the extra for a cold day and it makes for a fast dinner another night as well.

For this I used:

4 Ears of Corn (Cut off the Cobb)

4 Celery Ribs Diced

4 Green Onions Diced

1 Zucchini Diced

6 Small Yellow Potatoes Or 3 Big Russet Potatoes Diced (Whichever you have is fine)

3 Chicken Breasts (Which I boiled for about 10 minutes or so in water with a good pinch of salt, pepper, dill and I shredded them before I added to the chowder)

3 Cups 2 % milk

4 Cups Free Range Low Sodium Chicken Broth

2 Tbsp Olive Oil

3 Tbsp Butter

1/2 Cup Flour

1 Tsp Dried Dill

1 Tsp Smoked Paprika

1 Tsp Salt (You might need more depending on your taste)

1 Tsp Black Pepper

In a large pot combine olive oil and butter over medium high heat. Add zucchini, onions, celery, potatoes and half of the corn. Let the veggies sweat and kind of brown for about 3 minutes or so until you see the bottom of the pot is getting slightly brown and then add the flour. Stir combining and coating the veggies with the flour mixture. Add the milk and chicken broth while stirring and scraping the bottom of the pot to get up the flavorful bits on the bottom of the pot. Add the salt, pepper, dill, paprika, and shredded chicken.

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Let the chowder come to a boil and turn it down to a simmer. Let simmer until the potatoes are tender and the chowder has thickened, about 20 minutes. Add the rest of the corn and cook only for an additional 5 minutes. This gives the chowder some texture. If I have cheese in the fridge I usually shred some for the kids to top off the chowder with it. It is optional though…I hope you enjoy!

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No fuss Half Whole Wheat Corn Bread

Pre Heat the Oven to 400 Degrees:

1 Cup Whole Wheat Flour

1 Cup All Purpose Flour

2 Cups Cornmeal

1 Tsp Salt

2 Tsp Baking Powder

1/4 Cup Brown Sugar

2 1/2 Cups 2 % Milk

2 Eggs

1/2 Tsp Vanilla

2 Tbsp Honey

In a bowl combine all the above ingredients and mix. I don’t mess with dry and wet ingredients having to be separate. I add them all in. Mix well, and pour into an oven safe dish. Bake for 20-25 minutes depending on the thickness. Test with a toothpick and if it comes out clean it’s done. Try not to overcook as the whole wheat will make it dry out. Hope you enjoy! 😉

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Dill- Lemon Chicken

I’m not sure what it is about this lemony-sour chicken that my kids adore, but they ask for it at least once a week. You can adjust the amount of lemon and lemon pepper to your liking, but this is how we like it in our fam bam.

Pre Heat the Oven to 375 Degrees…

To feed my family of 5:

I use about 3 pounds of chicken legs

The Juice of 2 Small Lemons

1 Big Tbsp Lemon Pepper

2 Tbsp Olive Oil

2 Cloves of garlic just smashed and left whole

1 Tsp Dried Dill

To make the cleanup easier on myself I line a baking sheet with foil first; Next I add all the marinade ingredients onto the baking sheet and add chicken. Mix and massage the marinade into the chicken with your hands until the chicken turns a bright yellow color from the lemon pepper.

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You can marinade the chicken for 30 minutes or so, but to be honest most of the time I do not have the extra 30 minutes to marinade this so I just throw it in the oven after I mix it. Bake for 45 minutes or so or until the chicken gets nice and crispy and is cooked through.

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I hope you enjoy this as much as my children and I do! 😉

Butternut Squash Pasta Sauce

Sweet, savoy, and cheesy. Surprisingly my son loved this sauce on his pasta. I was shocked!

For this sauce you will need:

1 Butternut Squash, peeled and cut into 1 inch cubes. To make it easier on yourself you can buy them already cut up. If you have a really sharp knife this is how you cut them.

First cut the top and bottom off so they are stable on your cutting board.

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Peel it, and slice it down the middle and scoop the seeds out.

25   Next, cut into cubes.   19

In a large saucepan, heat 3 tablespoons of olive oil over medium heat and add the squash, 2 cinnamon sticks, 1 small sprig of rosemary, and 2 sage leaves.

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Place the lid on and cook until slightly tender when tested with a fork. At this point add 1 cup of heavy cream, 3 tablespoons of honey and a pinch of salt and pepper.

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Place lid back on and cook until squash is tender. Let cool slightly, and add mixture (minus the sage and rosemary) to the blender and blend until smooth.

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Once smooth, stir in 1/2 cup of shredded parmesan cheese and pour over your favorite kind of cooked pasta.

Enjoy!

Comfort Mac N’ Cheese

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This is no gourmet meal, but I promise you this is one for the books! My grandma’s Mac N’ Cheese is one of my favorite dishes. I love that she used regular ingredients that you can pull straight out of your fridge…No fancy cheeses needed. Just noodles, milk, butter, flour, Colby Jack Cheese, salt and pepper.

Bring water to a boil in a large pot with a good spoonful of salt and a few tablespoons of olive oil. Pour in one pound of Macaroni noodles and cook until almost done but not quite…they need to be slightly under cooked. Drain and set them aside.

In another pot, melt over medium heat 4 tablespoons of butter. Add 1/2 cup flour to the butter, whisking constantly for about a minute. Slowly add the 4 Cups of milk a little at a time until all the milk and the flour mixture is combined. Stir on and off for a few minutes until it starts to thicken. At this point turn the heat to medium-low and add the first 8 oz of shredded cheese. Stir until melted and thickened about 3 minutes or so. At this point you can add the noodles to the cheese sauce and mix.

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Pour into a dutch oven, sprinkle with an additional 8 oz of colby jack cheese, cover with the lid and bake at 375 degrees with the lid on for the first 15 minutes and then remove the lid and bake until brown and bubbling. Hope you enjoy!

 

Braised Chicken Pancetta

This chicken is like gravy heaven! I came up with this because my kids always like to eat chicken legs…and quite honestly I was getting sick of roasting them like they like them. So, here it goes:

2 Pounds Chicken Legs

2 Garlic Cloves Diced

I Yellow Onion Chopped

3 Oz Pancetta Diced

1/2 Tsp Fresh Rosemary Chopped

1 1/2 Cups Low Sodium Chicken Broth

1 Cup Heavy Cream

In a large sauce pan heat up on high 3 good Tbsp of olive oil. Add onion, garlic, pancetta, a pinch of salt & pepper and chicken.

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Brown them for about 5-7 minutes until they get a nice brown crust on them. Add the chicken broth and scrape up the bits on the bottom of the pan. Reduce heat to medium-low and put the lid on the chicken. Let simmer for about 35 minutes until the chicken pulls away from the bone a nit. Add the cream and let simmer an additional five minutes. It should thicken by bubbling a bit.

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Serve with the sauce dripping down the chicken.

Enjoy!

I was nominated for the Liebster Award! Yay!

I started my blog to show people how much I love to cook! I wanted to show my commitment to healthy eating…and who am I kidding prove to myself I could do it!

Thank you to Sempre Dolce for nominating me for the Liebster Award! I like the idea that bloggers check out new bloggers sites. I have been looking around at other bloggers sites for yummy recipes to try. I find there are a lot of great down to earth people blogging for the simple fact that they love food. Their passion for food is inspiring. Some nights I find myself looking at pictures of desserts. I drool over these decedent chocolate creations…especially because I am 9 months pregnant!

Here are my answers to your questions:

1. What is your favorite genre of music? I LOVE COUNTRY! I am a hopeless romantic LOL

2. If you could play any musical instrument what would it be? The harp, it sounds so beautiful.

3. If you could star in an opera which one would it be? The Phantom of the opera.

4. Favorite food? Olives…I am obsessed with olives. Green, black or purple. I love them stuffed with cheese or just in a good olive oil. YUM!

5. Name one food you cannot bear the thought of eating? Hmmm…… can’t think of one.

6. Chocolate or vanilla? Definitely chocolate. Dark chocolate is my life!

7. If you could pick one music hall to visit, which one would you pick? Carnegie Hall.

8. Coffee, hot chocolate, or tea? Depends on my mood…Coffee is always a good choice. Tea is calming, and hot chocolate can be rich, alcoholic, non alcoholic, or spiced. And do not skimp on the whip cream that is supposed to top my hot chocolate or coffee!

9. If you had to spend the rest of your life eating just one food, what would it be? Fruit. I love fruit. Specifically…blueberries. I eat blueberries daily.

10. Do you like to listen to music while in the kitchen? Yes. I don’t always because I usually have my kids helping me cook and I like to converse with them about their day and how to measure ingredients properly.

11. Favorite cuisine? That’s a hard one…I have to go with Italian food. Pasta is such a comfort food to me. I love how italians incorporate lots of veggies and cheese in their cooking.

I nominate Bull BBQ Blog:

Here are my questions for you:

1. Why did you start blogging?

2. What is your favorite meat to grill?

3. What is one thing you eat regularly that you cannot give up?

4. Fruits or vegetables?

5. Do you cook with your family?

6. What is your favorite comfort food?

7. What is your favorite place you have traveled to?

8. Beer or wine? Which do you prefer to cook with?

9. Gas or charcoal grill?

10. One fact about your cooking everyone should know?

Have fun! Thank you again Sempre Dolce! 😉

 

 

Turkey & Veg Lasagna Rolls

I was craving lasagna since I’m pregnant, so I thought I’d change it up a bit. I went with ground turkey and veg to make it a little more healthy. 

Pre Heat Oven to 375 Degrees…

Boil a large pot of water and add a good pinch of salt and olive oil. When boiling add a package of lasagna noodles and boil until bendable, but not fully cooked. Set aside to cool.

1 Pound package of extra lean ground turkey

1 Package lasagna noodles

2 Cups spinach

1 Small onion chopped

1 8 oz Package of white button mushrooms sliced

1 Zucchini Sliced thinly

1-8 Oz container of part skim ricotta cheese

1-8 Oz package of shredded mozzarella cheese

2 Garlic cloves

1 Jar tomato sauce

In a sauce pan, heat a Tbsp of olive oil with two cloves of garlic that have been smashed with the back of your knife. Throw in a 1 pound package of extra lean ground turkey and cook until browned slightly. Add spinach and turn off the heat. The spinach will wilt just enough with the heat off. Pour into a bowl and set aside.

6 Next in the same saucepan add a Tbsp olive oil, onion, mushrooms, and zucchini with a pinch of salt and pepper and sauté until soft.

5 In a pyrex pan pour a little of the tomato sauce in the bottom so the rolls do not stick to the bottom of the pan. To build the rolls, layer the ricotta cheese, turkey & spinach mixture like so…

7 Roll them and place them in the pyrex pan. 98

When you finish rolling them up, put the veg mixture on top of them and then add more sauce and sprinkle with the mozzarella cheese.

10 Bake, and serve…. I hope you enjoy these!

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😉

 

 

Grilled Flank Steak

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So… I haven’t posted in a while because my family and I have been moving. Did I mention I hate moving? Tonight I was dying for steak after our hard work setting up the last bit of things in our new house. Steak can be pricy at the store these days so I go for budget friendly cuts of meat such as flank steak. It can be extremely tender if you know how to marinade it and slice it across the grain. I made a lot of meat to feed the crew that has been helping us move, but the amount of marinade can be the same for less meat.

To make this you need:

3 Pounds of Flank Steak

1 Head of Garlic Chopped

6 Green Onions Chopped

1/2 Cup Olive Oil

3 Lemons Juiced

1 Packet Low Sodium Taco Seasoning Packet

1 Tbsp Low Sodium Soy Sauce

Combine all the marinade ingredients in a large bowl and add meat. Massage it into the flank steak and let marinade at least 30 minutes and up to overnight. The longer you marinade this meat, the more flavorful it will be.

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I made some veggies on the grill as well to go with the flank steak that are really simple and delicious.

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1 Bell Pepper Cut Into Large Chunks

A few Large Mushrooms (White Button or Brown)

2 Zucchinis (Cut into Large Chunks)

1 Onion (Cut into Large Chunks)

2 Tbsps Olive OIl

1 Tsp Mrs. Dash Salt Free Seasoning

2 Garlic Cloves Chopped

I placed them on heavy duty foil directly on the grill for the same amount of time I cooked the steak. The become juicy, tender and slightly crispy.

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I hope you enjoy this quick and flavorful meal!

 

 

S’More Brownies

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I want s’more of these brownies! Get it? Some-more…? LOL. Ok jokes aside, these are so rich and yummy and taste like camping.

You will need:

1 boxed Brownie Mix (Yes, boxed!)

9 Graham Crackers (Pulsed into crumbs in a food processor)

1/2 King Size Mr. Goodbar Broke up into pieces

1/2 Cup Slivered almonds

2 Cups Mini Marshmallows

Mix the brownie mix according to the directions and set aside.

In a pyrex pan dump in the graham cracker crumbs and press down with the back of a cup.

48 Place the Mr. Goodbar pieces on top 49

and the almonds. Like so… Next poor the brownie mix on top and bake according to the brownie mix package. When done, place marshmallows on top and broil on low for only about 30 seconds to a minute, watching them so they don’t burn. When done it looks like this….

46 I like the marshmallows pretty toasted. Serve them while the marshmallows are hot. You can bake the brownies ahead of time and just do the marshmallows right before you serve them. I hope you enjoy!

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