Corn Chowder

Fresh corn chowder with bacon! This is wonderful with toasted french bread for sopping, or tearing into chunks and dropping into your bowl

Ingredients:

8 ears of yellow corn, husked
3 tablespoons butter
6 slices of bacon, cut into 1/2 inch pieces
1 medium onion, chopped
1/4 cup flour
1 clove minced garlic
5 cups water
1 pound Yukon potatoes, cut into 1/2 pieces
1/2 teaspoon dried thyme
1 bay leaf
salt
pepper
1 cup half and half
1 tablespoon honey
3 tablespoons chopped fresh chives or green onion tops
shredded cheddar cheese

Directions:

• Cut kernels from ears of corn and set aside.
• Melt butter in large pot over medium heat.
• Add bacon and onion and stir frequently until onion is softened and begins to brown
• Add flour and garlic and cook 1-2 minutes.  
• While whisking, slowly pour in water.
• Bring to a boil, stirring constantly.
• Stir in potatoes and corn.
• Add thyme, bay leaf, salt and pepper to taste
• Bring to a light boil, then reduce heat to medium-low
• Simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Using a hand blender, blend soup until about half is smooth.  You want some chunkiness, so don't over blend.
• Stir in half and half and honey.
• Serve topped with chives and cheese.

Blueberry Coffee Cake

Breakfast or dessert, this blueberry cake will satisfy! Batter will be very stiff when you spread it in pan. I've not tried it, but you could replace sugar with 1/3 cup of Splenda in both cake and topping for a sugar-free version.

Ingredients:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 stick of butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla
1 pint fresh blueberries

1/4 cup butter, softened
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon

Directions:

• Preheat oven to 375 degrees (350 degrees convection oven).  Butter sides and bottom of a 9-inch spring form pan.
• Whisk flour, baking powder and salt in medium bowl.   
• Mix together the butter and sugar until fluffy.  Beat in egg
• Add the flour mixture alternately with milk and vanilla.
• Toss berries with one tablespoon flour.  Fold berries into batter and spread batter into prepared pan.
• Crumble topping ingredients together with hand to make crumbs.  Sprinkle over batter.
• Bake for 45-50 minutes, testing with toothpick or wooden skewer.  
• Let cool before loosening from pan.

Slow Cooker Hungarian Goulash

The hearty flavors in this dish make for great comfort food on cold winter days.  Delicious over homemade noodles.

Ingredients:

1 (4 pound) boneless chuck roast, trimmed and cut into 2 inch pieces
salt
pepper
1 (12 ounce) jar roasted red peppers, rinsed
1/3 cup sweet paprika
2 tablespoons tomato paste
1 tablespoon white vinegar
2 tablespoons vegetable oil
4 pound onions, chopped (about 6 cups)
4 carrots, cut into 1-inch chunks
3 tablespoons flour
1 bay leaf
5 tablespoons water
1 cup sour cream
2 tablespoons minced parsley

Directions:

• Season beef with 1 teaspoon salt and transfer to slow cooker
• Process red peppers, paprika, paste and vinegar in food processor, or blender, until smooth, about 2 minutes. Scrape down sides as needed.
• Heat oil in Dutch oven over medium heat.  Add onions, carrots, and 1 teaspoon salt. 
•  Cook, covered, until onions are soft, about 8 minutes.
• Stir in flour, bay leaf and red pepper mixture and cook until mixture starts to brown, about 2 minutes.
• Stir in water and scrape up any browned bits.
• Stir onion mixture in to slow cooker until beef is coated.
• Cover and cook until meat is tender--6-7 hours on high, or 7-8 hours on low
• Turn slow cooker off and let stew settle for 5 minutes
• Skim fat from surface and discard bay leaf.
• Combine sour cream and 1/2 cup hot stew liquid in small bowl and return to stew.
• Season with salt and pepper and sprinkle with parsley

Yields: 6 servings

Poppy Seed Chicken Casserole

Comfort food at its finest and a great way to use up leftover chicken.  Buttery Ritz Crackers might be the best topping ever!

Ingredients:

4 tablespoons butter,divided

1 pound mushrooms, sliced thin

1 onion, halved and sliced thin

1 teaspoon minced fresh thyme

salt and pepper

1/2 cup white wine

1/4 cup flour

1 3/4 cups chicken broth

1 cup heavy cream

4 ounces cream cheese

3 cups cooked shredded chicken

1 1/2 tablespoons poppy seeds

15-20 Ritz Crackers,crushed coarsely

Directions:

• Preheat oven to 350 degrees.
• Melt 2 tablespoons butter in Dutch Oven over medium-high heat.  
• Add mushrooms, thyme, onion, 1 teaspoon salt, 1 teaspoon pepper and cook until liquid has evaporated and mushrooms have begin to brown, 5-7 minutes.
• Add wine and cook until evaporated, about 3 minutes
• Stir in flour to coat vegetables and cook for 1 minute
• Stir in broth and cream, scraping up any browned bits, and cook until slightly thickened, about 3 minutes.  
• Stir in cream cheese and cook two minutes more.  Stir in chicken and 1 tablespoon poppy seeds.
• Remove from heat and season with salt and pepper.
• Transfer to an 8 inch square baking dish
• Microwave remaining  2 tablespoons butter until melted.
• Add crackers and 1/2 tablespoon poppy seeds, toss to combine.
• Sprinkle cracker mixture over chicken.
• Bake until bubbling, about 15 minutes.  Let stand for 10-15 minutes before serving.

Yields: 4-6 servings

Fresh Semolina Pasta Dough

I'm still experimenting with pasta dough recipes, but this is one I keep coming back to make over and over again. Weighing the flour, for consistency, seems to work best. I use my Kitchenaid mixer, but you could mix the Italian way--right on the counter top.

Ingredients:

7 ounces all-purpose flour
7 ounces semolina flour
4 large eggs, at room temperature
little water , or oil

Directions:

• Mix flour and semolina in large mixing bowl.  Add eggs and mix with dough hook until well combined.  
• Add a little water or oil if too dry.  Dough should not be sticky when combined.
• Dump dough onto counter and knead by hand fro a few minutes until smooth.
• Wrap dough and let sit for 1 hour.

Baked Asparagus

I could eat the whole recipe myself.  Quick, easy and flavorful!

Ingredients:

1 pound asparagus
2 tablespoons olive oil
salt and pepper
1/2 cup grated parmesan

Directions:

• Preheat oven to 400 degrees.  Cover rimmed making sheet with foil.
• Cut the woody stems off of the asparagus spears.
• Lay spears on the baking sheet and coat with olive oil.
• Sprinkle with salt, pepper and cheese
• Bake until cheese begins to brown, about 8-10 minutes.

Poppyseed Bread

This summary is not available. Please click here to view the post.

Chocolate Turtle Cookies

This recipe makes about 30 cookies.  Double the recipe if you're tempted to eat several

Ingredients:

1 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1 stick butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups pecans, chopped very fine
14 soft caramels
3 tablespoons heavy cream

Directions:

• Combine flour, cocoa and salt in bowl--set aside.  
• In large mixing bowl, beat butter and sugar until fluffy, about 2 minutes
• Add egg yolk, milk and vanilla and mix well
• Add dry ingredients, just until combined
• Wrap dough in plastic wrap and refrigerate one hour
• Adjust oven racks to upper and lower middle positions. Preheat to 350 degrees
• Line two baking sheets with parchment paper
• Whisk egg whites in bowl until frothy
• Place pecans in separate bowl.
• Roll dough in to 1-inch balls, dip in egg whites and roll in pecans
• Place balls 2 inches apart on baking sheets. Using a 1/2 teaspoon make indentations in each cookie.
• Bake until set about 12 minutes, rotating and switching baking sheets halfway through
• Microwave caramels and cream until smooth, 1-2 minutes stirring occassionally
• Once cookies are removed from oven, repress indentations and fill with 1/2 teaspoon caramel
• Cool 10 minutes and move to rack to cool completely.

Yield:  30 cookies

Coconut cookies

You have to really love coconut to enjoy these cookies. There's coconut in the cookie, in the frosting and in the topping!  Be sure to brown the butter in the frosting.

Ingredients:
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla
1 cup sour cream
2 3/4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, toasted
1/3 cup butter, cubed
3 cups confectioner's sugar
3-6 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla
2 cups flaked coconut, toasted

Directions:

• Preheat oven to 375 degrees.
• In large mixing bowl, cream butter, shortening and sugars until fluffy
• Beat in eggs and extracts, Stir in sour cream
• Combine flour, salt and baking soda in separate bowl, Gradually add to mixture and mix well
• Fold in coconut. Let batter sit for 2-3 minutes
• Drop by tablespoonfuls 2 inches apart on lightly greased baking sheets.  
• Bake 8-10 minutes until set.  Move to wire racks to cool.
• Heat butter over medium heat in a small saucepan for 5-7 minutes or until golden brown.
• Pour into mixing bowl; beat in sugar, milk and extract.  Thin with more milk if needed.
• Frost cookies, dip in coconut and let stand until completely dry
• Store in an airtight container

Yield: 5 dozen

Dressing

I say dressing.  You say stuffing.  If I'm not stuffing it into anything, it's dressing. Play with the seasonings as you wish. I once didn't have any fresh sage or rosemary and used a good dash of dried Italian Seasoning.  It came out great!

Ingredients:

1 1/2 sticks of butter
1 pound white bread torn into 1 inch pieces ( about 10 cups)
2 1/2 cups chopped onion
1 1/2 cups celery slices
1/2 cup flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons sea salt
1 teaspoon pepper
2 1/2 cups low-sodium chicken broth, divided
2 eggs

Directions:

•  Preheat oven to 250 degrees.  Scatter bread in a single layer on rimmed baking sheet.
• Bake stirring occasionally until dried out, about an hour.  Let cool, transfer to large bowl.
• Melt butter in a large skillet over medium-high heat. Add onions and celery and cook for 10 minutes, stirring often.
• Add to bowl with bread. Stir in herbs, salt and pepper.
• Drizzle in 1 1/4 cups broth and toss gently.  Let cool.
• Preheat oven to 350 degrees.  Whisk 1 1/4 cups broth and eggs in a small bowl
• Add to bread mixture and stir until combined.
• Transfer to a buttered 13x9 inch baking dish, cover with foil and bake 40 mintes.
• (Dressing can be made ahead up to one day--uncover at this stage, let cool, cover and chill before baking further)
• Bake uncovered 40-45 minutes longer (if chilled, add 10-15 minutes)

Basic Chili

My chili always seems to be different each time I make it--a little sweeter, a little chunkier, a little spicer. . .All because I can't seem to just follow a recipe.  This recipe is the closest to what I start with, but spices, beans, tomatoes and meat are all subject to change.

Ingredients

2 pounds lean ground beef
1 onion, diced
3 cloves minced garlic
1 (14.5 ounce ) can petite diced tomatoes
2 (14.5 ounce ) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
1 cup water
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
2 tablespoons chili powder
1 tablespoon cumin
2 tablespoons sugar
1 tablespoon salt
1 teaspoon pepper

Directions

• In a large stockpot, brown ground beef
• Add onion and garlic and cook until onion is translucent
• Add all other ingredients.  Simmer for at least 30 minutes and serve

Yield: 8 servings

Parmesan Roasted Potatoes

I've been making these quick potatoes for years, but haven't taken the time to write down the recipe.  Don't bother to peel the potatoes--the skins make them crispy.

Ingredients:
4 cups cubed Yukon Gold potatoes
3 tablespoons oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon pepper
1/4 cup of grated Parmesan, plus a little more for finish

Directions:

• Preheat oven to 425 degrees.  Spray a rimmed baking sheet with cooking spray. Place potatoes in baking sheet
• Pour on oil, seasonings and cheese.  Mix to coat
• Bake for 30 minutes, removing and tossing after every 10 minutes.
• Season with salt and extra parmesan before serving.

Split Pea and Ham Soup

Usually pea soup requires a  ham bone, but this version uses ham steak and bacon to create a great flavor.  Adjust the water and amount of ham accordingly.

Ingredients:
2 tablespoons butter
1 large onion, chopped fine
salt
2 teaspoons minced garlic
6-7 cups of water
1 ham steak (1-2 pounds, trimmed and cut into quarters
3 slices thick-cut bacon
1 pound green split peas, picked through and rinsed
fresh thyme bundle
2 bay leaves
1 cup chopped carrot
1 cup chopped celery
pepper

Directions:

• Heat butter in Dutch oven over medium-high heat.  Add onion and 1/2 teaspoon salt.
• Stir until softened, 3-4 minutes.  Add garlic and cook 30 seconds
• Add water, ham steak, bacon, peas, thyme and bay leaves.
• Heat on high until simmering, stirring frequently
• Reduce heat to low, cover and simmer 45 minutes.
• Remove ham, cover with foil and set aside
• Stir in carrots and celery, continuing to simmer for 30 minutes longer
• Allow ham to cool slightly and then shred into bite size pieces.
• Remove thyme, bay leaves and bacon.
• Stir ham back into soup and return to simmer
• Season with salt and pepper

Quick Shrimp Scampi

 I like this simple scampi over a plate of fresh pasta with some good bread to soak up the extra sauce.

Ingredients:

1 pound large shelled and deveined shrimp
2 tablespoons olive oil
2 tablespoons butter
salt
1 tablespoon minced garlic
red pepper flakes
1/2 cup white wine
2 tablespoons chopped parsley
black pepper
lemon juice

Directions:

• Heat a saute pan on medium high heat.  Melt butter and oil.  Sprinkle with a little salt
• Add garlic and a few red pepper flakes.  Saute for just a minute
• Add shrimp and wine.  Stir to coat the shrimp with the sauce
• Increase heat to high and boil the wine for two to three minutes
• Stir shrimp flipping them over.  Cook for another minute
• Remove pan from heat and sprinkle with parsley, lemon juice and pepper. Toss

Yield:  Three to four servings