Corn and Ham Chowder

I served this tonight with waffles. Serves the savory and sweet craving I was having today. I couldn't find a recipe to meet the needs of the ingredients I had on hand. So, this is what I cam up with and it was delish!

2 cups frozen homegrown sweet corn
2 cups diced ham
2 cups diced hash browns
1 onion diced
1/2 sweet bell pepper
10 baby carrots chopped
1 can cheddar cheese soup
2 cans cream of chicken soup
1 can evaporated milk
1 can chicken broth
2 teaspoons montreal seasoning for vegetables
1/2 teaspoon garlic powder
salt and pepper to taste

I put all the ingredients in the crock pot for 4 hours on high because the corn was still frozen as well as the hash browns. It probably would have been ok on low for 4 hours.

Cheesecake-Filled Pumpkin Cupcakes Recipe - Every Day with Rachael Ray

Cheesecake-Filled Pumpkin Cupcakes Recipe - Every Day with Rachael Ray

Word to the wise...Don't use the three sticks of butter it calls for in the recipe. I would try 3 tablespoons.

Happy Thanksgiving!

Chicken Ravioli

Recently, I got a whole cookbook worth of recipes from my friend Brea (Nelson) Harms. Boy, have they become a regular part of my life. One recipe she sent was Chicken Tortellini. I have adjusted it to meet what ingredients I could find in Wal-Mart (I curse every time I enter that store) or have in the freezer. So, I am giving her original recipe and my edits in parentheses.

8 oz fresh cheese tortellini (half a 25 oz bag of frozen cheese raviolis)
4 oz Monterey Jack Cheese, sliced (4 slices Provolone cheese)
4 boneless, skinless chicken breasts cut into bite size pieces
flour
1/3 cup margarine (I don't even look at a margarine, I only use BUTTER!!)
(2 garlic cloves chopped)
(2 tsp red pepper flakes)
salt and pepper
1 onion, chopped
1 1/2 cup chicken broth
4 oz of mushrooms
2 chicken bouillon cubes
1 tsp sugar
4 oz Monterey Jack Cheese (Italian blend shredded cheese)
1/2 cup sour cream


Spread the ravioli in the bottom of an 8 x 8 pan. As you can see, I split one bag in two pans.

Cut the chicken into bite size pieces.

Coat with flour, salt and pepper.

Melt butter in pan and add chopped garlic.

Add coated chicken to pan.

Cook on low flame or whatever that translates to an electric stove. I sprinkle with red pepper flakes too.

In the meantime, put cheese slices on top of ravioli.


Layer the chicken on top of sliced cheese.

Saute onions in drippings left from cooking the chicken. If you use fresh mushrooms instead of canned, saute them with onions once onions are almost cooked.

Add broth, bouillon, sugar and bring to boil for five minutes. Add shredded cheese.

When cheese is melted add sour cream.

Pour over chicken.

If you are making right away, bake at 275 for 45 minutes. You may prepare up to 2 days in advance and store covered in the refrigerator. Freezer for up to a month. Put in refrigerator night before you want to bake to thaw. Bake cold at 300 for 45 minutes.

Tater Tot Beef Casserole

This is a yummy recipe that has turned into a little of this and a little of that.

1 lb hamburger browned in Worcestershire sauce and 2 cloves garlic finely chopped (I use 2 when I make a 9x13. We like a lot of meat;))
1 onion
1 can beef and vegetable soup
1 can of corn
1 can of mushrooms or about 8 ounces of fresh
1 can of cream of mushroom soup
6-8 ounces of velveeta sliced as thin as you can (if I don't have velveeta I use 2 cups of shredded colby)
1 bag of tater tots
salt and pepper

Layer meat followed by the veggie soup and veggies. Sprinkle with salt and pepper. I have also substituted green beans for corn. One can of soup doesn't completely cover, so you could use two if you want more of it. Spread the cream of mushroom soup over the mushrooms, place sliced velveeta on top of the cream of mushroom soup. As with the beef and veggie soup, you may want two cans of cream of mushroom soup. Pour tater tots on top of cheese. Bake for 30 minutes on 350. This is a great casserole to freeze. Bake for 1 hour on 325 if frozen. For best results, let thaw before baking.

Can you see why I call it a little of this and a little of that. I think you could also subsitute any creamed soup for mushroom. I sometimes dose the veggies with Worcestershire sauce if i happen to not have the veggie soup.

Grandma's Freezer Corn

I know this is late in the season, but my method for freezing corn is so easy and so yummy midwinter.

Cut all the corn raw off the cob.


Once it is cut, put into quart bags. Try to measure how much you are putting in. I usually do small bags of 2 cups (equivalent to a can of corn) or 3 cups.

Then you make a brine to pour over the corn.

The brine is 3 cups of water, 6 teaspoons of sugars, and 2 teaspoons of salt. Heat until all sugar and salt is dissolved.

I do a 4 to 1 ratio of corn to brine. Cup brine into bags. Seal. Freeze. Enjoy.

BBQ Grilled Chicken

Matt even eats this and he doesn't consider chicken to be "manly" food.

Brine

1. 8 cups of water
2. 4-5 cloves of garlic, smashed with the side of knife
3. 1/2 cup of brown sugar
4. 2 T. salt
5. 1 t. cayenne pepper
6. 1 t. paprika
7. 1 t. black pepper

Dissolve 3-7 in the water. Then add the garlic cloves.

Chicken

1. 3 legs and 2 thighs or 4 breasts
2. 1 gallon ziploc bag

Add the chicken to the ziplock bag and pour brine over the chicken. Seal and place in the refrigerator over night and up to two days.

When you are ready to grill. Place the chicken on the grill skin side down. Cook for about 20 minutes on medium heat (300-350 degrees) and the flip. Will take up to 45 minutes too cook. When there is 10-15 minutes left spread your favorite bbq sauce on top of the chicken.

Chicken Enchiladas

12 8" flour tortillas
1T. plus 1C. milk
1/4t. cayenne pepper
1/2C. chopped green onion
2 jalapeno peppers, seeded and chopped
1C. sour cream
4 oz. cream cheese
1t. ground cumin
4C. cubed, cooked chicken breast
1/2C. chopped red pepper
1 can cream of chicken soup
1/2 C. shredded cheddar

In non-stick skilled coated with cooking spray, saute green onions and red pepper until tender. Remove from heat. In large bowl, combine cream cheese, 1T milk, and cumin. Add chicken and sauteed onions and peppers. In another bowl, combine soup, sour cream, jalapenos, cayenne pepper, and remaining milk. Stir 2T soup mixture into bowl with chicken mixture. Place approx. 1/3 C. chicken mixture down center of ea. tortilla. Roll up tightly and place seam side down in greased 13x9x2 baking dish. Top with reamining soup mixture. Cover and bake at 350* for 30 min. Uncover and sprinkle with cheddar cheese. Bake 5 min. longer or until cheese is melted.

Formaggio Melts

These are a little different than a few slices of velveeta and bread.

1 cup ricotta cheese
1/2 cup Parmesan Cheese
1/2 cup of mozzarella cheese
1/4 cup fresh Italian parsley chopped
1/2 tsp dried basil
1/2 tsp garlic powder
4 T butter
3 cloves garlic smashed
Italian sliced bread loaf

Directions

1. Mix the three cheeses, parsely, basil and garlic powder together.

2. Melt butter on the stove and add the garlic cloves that have just been smashed with the side of knife and peeled.

3. Butter one side of desired amount of bread. This cheese mixture should make at least four sandwiches. Place on a griddle.

4. Spread cheese mixture on each piece of bread. Doesn't have to be thick since two pieces make a sandwich.

5. Grill until cheese is warm and gooey and put cheese side of pieces together.

Great with Italian sausage, tomato, and spinach soup.

Italian Sausage, tomato, and spinach soup

I made a yummy soup today. Thought I would share.

1 lb package of Italian sausage links (I used Johnsville Brats that were Italian)
1 green pepper diced
3 cloves of garlic diced
1 onion diced
1/2 cup fresh Italian Parsley chopped
2 tsps dried basil
2 can diced fire roasted tomatoes
8 cups of chicken stock
1 tsp salt
1 tsp pepper
1 tsp cajun seasoning (optional)
1 package frozen chopped spinach
1 cup orzo
Parmesan cheese

Directions

1. Place the sausage in a large pot over medium heat with a bit of extra virgin olive oil, and cook until evenly brown. Remove from pot keeping any rendered fat in the pot. Add bell pepper, onion, and garlic and saute for 3-5 minutes until vegetables are cooked.

2. Crumble sausage and add back. Add tomatoes with their liquid. Stir in parsley, basil, salt, pepper, cajun seasoning, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.

3. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

I served this with Formaggio Melts. Makes about 3 times what we can eat. I freeze two quart bags after we eat on this once.

Sausage and Cheese Bagels

Ingredients
Mini bagels
2 lbs. sage sausage
16 oz. Velveeta cheese
Dried Parsley

Directions
Brown sausage and drain. Add Velveeta cheese and melt. Once cheese is melted add parsley. Spoon mixture on mini bagels and put on baking sheet (cover the sheet with foil) Bake at 350 for 10 minutes.

Sausage Casserole

Ingredients
1 lb. sage sausage
5 medium potatoes sliced
1 small onion - thinly sliced
1/4 teaspoon salt
pepper to taste
1 can cream of chicken soup
1 can cream of mushroom soup

Directions
Grease 1 1/2 qt. baking dish. Put sausage in bottom. Put onions and potatoes on top of meat. Sprinkle with salt and pepper. Mix the 2 cans of soup together and pour on top. Cover and bake at 350 for 2 hours.

Broccoli Chicken Supreme

Ingredients
4 cups cooked chicken breasts
1 can cream of chicken soup
1 pkg. (10 oz.) frozen broccoli
1 pkg. chicken flavored rice
1 1/3 cup milk
1 cup chicken broth (saved from cooking breasts)
1 cup chopped celery
1 can diced water chestnuts
3/4 cup mayo
1/2 cup onion

Directions
Combine all and put in 3 qt. dish. Cover and bake at 325 for 1 hour. Uncover and bake another 15 min. til it begins to brown a little.

Red Velvet Cake

In honor of Valentine's Day and Leah's birthday this weekend...

1. Mix to a paste: 3 tsp. cocoa and 1/2 oz. red food coloring.
2. Cream together 1/2 cup Crisco, 1 1/2 cup sugar, 2 eggs, 1 tsp. vanilla and add to paste.
3. Mix 2 cups flour, 1/2 tsp. salt and add to mixture.
4. Add 1 cup buttermilk.
5. Dissolve 1 tsp. baking soda with 1 Tblsp. vinegar and fold quickly into batter last.
6. Bake at 350 degrees for 20-30 minutes (depending on pan size).

Cream Cheese Frosting:
3 oz. cream cheese
1/2 cup margarine (softened)
1 Tblsp. milk
1 tsp. vanilla
2 cups powdered sugar (more or less depending on thickness)

Illini Bars (AKA Chewy Carmel Brownies)

Ingredients:
1 Chocolate Cake Mix
2/3 cup evaporated milk
1 stick of butter melted
1 bag of caramels (about 50 cubes)
1 cup chocolate chips
1/2 cup chopped nuts (optional)

Directions:
Mix the cake mix with the melted butter and 1/3 cup of the evaporated milk. Mix nuts into batter if desired. Spread half the dough into the bottom of a 13 x 9 pan and bake for 8 minutes on 350 degrees.

Combine caramels and 1/3 cup evaporated milk and melt in the microwave or double boiler. Be sure not to over heat or burn. Once the the base has baked, spread the melted caramel mixture over the base. Sprinkle remaining dough mixture over top and finish by sprinkling chocolate chips on top. Bake for another 18-20 minutes on 350 degrees.

Deceptively Delicious

I know several of you have used the Deceptively Delicious cookbook. I got the book cheap, cheap. Now, I am trying to figure out which ones are good...can you point me in a successful direction.

On a side note, I made enchilada verde casserole tonight with chopped up chick peas...sneaky little me:) I am hoping the kids and Matt don't notice.

Calzones

2 Pillsbury Refrigerate Pizza Crusts (I use thin crust)
1 pound sausage or hamburger
1 c. ham, pepperoni or combination
1 can mushrooms
1 onion
3 garlic cloves chopped
1 T. oregano
1-2 tsp red pepper flakes
1 jar pizza sauce
2 cups shredded mozzarella or Italian cheese blend
1 cup Parmesan cheese
olive oil

This is one of those recipes that I add what I have in the fridge. I brown the meat, add the onions, mushrooms, garlic, oregano, and red pepper flakes. If you don't like heat, leave the red pepper flakes out. If you like green peppers or other pizza toppings feel free to add. I then add one jar of pizza sauce.

While this simmers, I get the dough ready. I like to use a stone bar pan. I spread some olive oil on the bottom and sprinkle with garlic powder. Spread one of the pizza crusts down on the pan. Spread a 1/3 of the shredded and Parmesan cheeses. Add the meat and sauce mixture. Spread the remaining shredded cheese and 1/3 of the Parmesan cheese. Cover with remaining pizza crust and seal the edges. Spread olive oil over the entire calzone. Sprinkle garlic powder and Parmesan on top.

Bake on 375 for 25 minutes or until crust is golden brown.

Italian Beef

Ingredients:
1-Beef Roast, 4-6 lbs. (anything will work, arm, shoulder, chuck, rump, etc.)
1/2 bottle or can of beer (I try to use something with substance but light beer works too)
4-5 cloves of garlic smashed or chopped
Salt and pepper
2-3 Good Seasons Italian Dressing dry packets
Beef broth or water

I usually put a frozen roast into the crock pot before bed. I add the beer, garlic, sprinkle with salt and pepper. I put the crock pot on low.

In the morning, I remove any bones that may have been in the meat and slice the meet in about 1/2 inch slices. I keep all of the fluid in the crock pot and return the sliced meat to the crock. I then add 2 dry packets of Italian dressing and a cup of beef broth or water. I then let it cook on low the rest of the day. If it appears to not have much fluid, feel free to add more if you would like.

Towards supper, I taste to see if any more seasoning or fluid is needed. I try to tear the beef apart to look like shredded beef. I serve on kaiser rolls with cheese and peppers. Enjoy!

Time to start sharing...

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