Corn Chowder

I love corn chowder, it has great flavor and its wonderful on a cold winters day. I have always wanted to make corn chowder and this week I got the chance to make my version of the chowder, this is a dairy free recipe. I am using potatoes to get the creamy consistency with out the dairy in it. I participate in a co-op, Bountiful Baskets, and it provided me all the veggies and herbs for the chowder which is wonderful.


Tools:


Cutting Board
Knife
Large Pan
Blender or Food Processor
Cookie sheet 
Paper Towels


Ingredients:


4 C Fresh Corn
4 Carrots (diced)
1 Large Onion (diced)
6 Stalks Celery (diced)
4 or 5 Medium Potatoes (peeled and diced)
4 Garlic Cloves (minced)
1 lbs Bacon (diced)
48oz Low Sodium Chicken Stock
2 tsp Rosemary (minced)
2 tsp Thyme
2 Tbs Black Pepper
Salt to taste (don't use much because of bacon)


Directions:


Heat the large pan on medium high heat and put in bacon. Cook until bacon is crispy. Remove bacon from the pan and place on cookie sheet lined with paper towels. Discard all but 1 tbs of the bacon drippings. Leave the remaining tbs of bacon drippings and add all the veggies except the corn and potatoes. Saute the veggies until soft. 

Then add the chicken stock and the herbs. Then add 3 out of the 4 cups of the corn, save the the last cup to add at the end. Add the diced potatoes to the stock. 

Simmer until potatoes are fork tender then blend in a blender half of the veggies and stock. Blend until smooth.

Then add it back to the remaining half and mix until combined. Then add back in the bacon and remaining corn and stir until combined. 

Then simmer for another 5 minutes then serve. 

Enjoy!

Big Thanksgiving Post

So I hope everyone's holiday was wonderful and spent with lots of loved ones. Ours was small with just my family, mother-in-law, and sister-in-law. It was nice and relaxing, I know, I know saying cooking Thanksgiving dinner "relaxing" but it was. It was relaxing because I prepped everything before I started cooking so it would just be easy to put together. I cut up the veggies and made the dessert the night before.


So now onto the recipes, I will be posting about the Turkey, Stuffing, Gravy, Green Bean Casserole, Candied Sweet Potatoes, Mashed Potatoes,  Peppermint Cheesecake(a special diabetic recipe) and Mason Jar Apple Pie. 


Tools for all recipes:


Cutting Board
Knife
Roasting Pan
2 Large Pans
1 Medium Sauce Pan
4 Mason Jars
2 Casserole Dishes
Basting Brush
2 Medium Mixing Bowl
2 Large Mixing Bowl
Cookie Sheet
9in Springform Pan
Whisk
Hand mixer or Stand mixer 
Aluminum Foil
Meat Thermometer 


Ingredients for Turkey:


Turkey (whatever size you want)
1 C Broth
1 C Soften Butter, 1/2 C for herb mixture and 1/2 C for basting
1 Tbs Rosemary, diced
1 Tbs Thyme, diced
1 Tbs Sage, diced
1 Tbs Salt
1 Tbs Black Pepper


Directions: 


Pre-heat the oven to 325°F. Clean out turkey and set aside the neck and gizzards, which we will use in our gravy recipe. Separate the skin from the meat. Mix the soft butter with the herbs and spices. put butter mixture in between the skin and meat. Smooth over the meat. Place turkey in roasting pan with broth(any kind) and cover with aluminum foil, basting the turkey with the other 1/2 C butter every hour until done. The last 30 minutes take off the foil to brown. If you want stuffing in the turkey I have a recipe to follow. If you are stuffing the turkey you will add an extra 30 minutes to an hour of cooking. I cooked 13lb turkey and it took 4 1/2 hours. You will want to take it out when it reaches 160°F because it will continue carry over cooking while it rests.
  

Ingredients for Stuffing:


12 oz Dry Bread Cubes
1/4 C Butter
1 C Low Sodium Broth(any kind)
1 C Onion, diced
1 C Celery, diced
2 tsp Sage
2 tsp Salt
2 tsp Black Pepper
2 tsp Rosemary
2 tsp Thyme


Directions:


Saute celery and onions with the butter.  Combine the sauteed veggies and butter with the bread cubes. Add the herbs and broth and mix until combined. Then place the stuffing into the turkey and bake until the bird is done. If baking in a dish place in oven for the last hour of while the bird is cooking. 


Ingredients for Gravy:


Neck from turkey
Gizzards from turkey
8 C Water
2 Stalks Celery
1 Carrot
1/4 Onion, Chopped
1 Clove Garlic
1 Sprig Rosemary
4 Sprigs Thyme
3 to 4 Leaves of Sage
1 Tbs Salt
1 Tbs Black Pepper
4 Tbs Flour


Directions:


Place all ingredients except flour into medium sauce pan and boil. 

When the turkey is done strain into an a bowl, then place back into sauce pan except for about 1/4 cup of the broth. Whisk into the 1/4 cup the 4 tbs of flour then slowly add the flour mixture back into broth, continuously whisking on medium heat. Heat to a boil then let boil for 1 minute then turn of heat until ready to serve.  


Ingredients for Green Bean Casserole:


1 lb Fresh Green Beans
1 Can of Cream of Chicken
1/4 C Milk
1 tsp Black Pepper
1 Container of French Fried Onions


Directions:


Slice the green beans into bite size pieces and boil them until soft, for about 10 minutes.

Combine the soup, milk, pepper, and beans into a casserole dish. Mix in 1/2 of the french fried onions into the mixture. Place in oven while the turkey rests.

Turn up the oven temperature to 375°F and bake for 20 minutes. For the last five minutes add the remaining french fried onions on top, until brown.  


Ingredients for Candied Sweet Potatoes:


1 lb Sweet Potatoes, peeled and cubed
1/4 C Brown Sugar
1/4 C Butter
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Salt
1 C Marshmallow


Directions:


Peel, cube the sweet potatoes and boil for 10 minutes or until soft. 

Melt butter and add the sugar and spices. 

Then add the potatoes and mix until completely covered. 

Pour into casserole dish and top with small marshmallows. Bake with the green bean casserole until done. 

  


Ingredients for Mashed Potatoes:


1 lb Potatoes, peeled and cubed
1 Sprig Rosemary
3 Sprigs Thyme
3 Cloves Garlic
1 Tbs Salt
1/2 C Butter
1 C Milk
1 Tbs Black Pepper


Directions:


Peel and cube potatoes. Place in large pan of cold water with the all the herbs except the salt and pepper. 

Place pan on medium high heat and bring to a boil. Boil until potatoes are fork tender. Drain potatoes and remove the sprigs of herbs then remove the leaves of rosemary and thyme and place into pan with the potatoes. Add the milk, butter, salt, and pepper into the potatoes and mash until desired consistency.


Ingredients for Peppermint Cheesecake:


1 C Chocolate Graham Cracker Crumbs
2 Tbs Reduced Fat Butter
2 8oz Fat Free Cream Cheese
1 8oz Reduced Fat Cream Cheese
1 14oz Can of Sweetened Condensed Milk
1 tsp Peppermint Extract
2 Eggs
12 Peppermint Patties(if using large patties), divided 8 and 4
1 Tbs Flour


Directions:


Pre heat the oven to 325°F. In medium mixing bowl combine the graham cracker crumbs and melted butter, mix until all crumbs are coated with the butter. Press into the bottom of a 9 in spring form pan.  Then bake the crust for 10 minutes, then cool. 


In stand mixer, combine all cream cheeses and mix until smooth. Add in the sweetened condensed milk and eggs, mix until combined. Chop up 8 peppermint patties and toss in 1 tbs flour. Then mix into cheese mixture. Then add the 1 tsp of peppermint extract. Pour over crust and smooth. Then bake for 32-40 minutes or until the center is almost set. 

Cool and run a knife around the edges then refrigerate for at least an hour before serving. I like to chill overnight. Right before serving use the remaining 4 and cut in half and surround the cakes edges with them. I used the mini ones for my recipe though. 

Ingredients for Mason Jar Apple Pie:


Apple Pie Filling( you can use pre-made or make your own)
1 Pie Crust


Directions:


Pre heat the oven to 375°F. Line the 4 mason jars with the pie crust about half way up. 

Then fill with the apple pie filling. Then place a round or special design top crust on top of filling. 

Then bake on a cookie sheet for 35 minutes or until tops are brown. 

I hope you enjoy the recipes and use them through out the year!

Happy Holidays!

Parmesan Rosemary French Fries

Today I started my part time job working for a travel agency booking for college sport teams. It was a wonderful day, my new boss took me out to lunch in downtown Boise to a restaurant called Fork. They had the most wonderful food there. What made the  biggest impression on me though was the Parmesan Rosemary Fries. They were simply AMAZING. I ended up telling my husband about them and let him try the left overs from it, he loved them so much he wanted me to make my version of them for dinner tonight.  

Tools:

Cutting Board
Knife
2 Mixing Bowl
Deep Fryer

Ingredients:

4 to 5 Potatoes
1 Sprig Rosemary
1/4C Shredded Parmesan
Pinch of Salt
Pinch of Pepper

Directions:

Pre-Heat deep fryer to 375°F. Slice potatoes into fry shape. Fill one mixing bowl with cold water and place sliced potatoes in them for 5 minutes, then drain.

Then place potatoes into deep fryer in batches for 3 to 5 minutes or until golden brown.

Then mince the rosemary and add to mixing bowl with parmesan. Mix the mixture until combined. Add the salt and pepper and mix.

Then place the cooked fries into the mixing bowl with the mixture. Toss until fries are completely covered.

Enjoy!

Hamburgers and Garlic Potatoes

I started this week I decided to write a menu for dinner the whole week so everyone would know what was for dinner and not go off and do their own thing. Tonight was something easy but really yummy, hamburgers and potatoes. I hope you enjoy the recipes!

Tools:

Cutting Board
Knife
Peeler
Grill or Grill pan
Saute Pan
Mixing Bowl
Medium Microwavable Bowl

Ingredients for Hamburgers:

1lb Ground Beef
1 Egg
4 Crushed Saltine Crackers
1tsp Garlic Powder
1tsp Black Pepper

Directions:

Heat Grill or Grill pan to a medium high heat with it oiled. In a mixing bowl combine all ingredients and mix until combined. Separate the meat into 4 equal sections and shape into patties, leaving a dent in the center of the patty.

Grill for 5 to 7 minutes on each side. Only flip once. Once flipped if you want to add cheese then add now and the heat from the meat will melt the cheese as it finishes cooking. Then I place them in a warm oven until ready for service.

Ingredients for Garlic Potatoes:

4 or 5 Small Potatoes(Yukon gold or fingerling)
2Tbs Butter
1Tbs Canola Oil
3 Garlic Cloves, diced
3 Green Onions, diced
1tsp Black Pepper
1tsp Garlic Salt
1tsp Italion Seasoning
1tsp Crushed Rosemary
1/4 C Water

Directions:

Dice the potatoes into same sizes, you can peel the potatoes or leave it on. Place all the potatoes into a microwable bowl with the water in it. Microwave the potatoes for 5 to 6 minutes or until soft. While potatoes microwave dice the green onion and garlic and add to a saute pan with the canola oil on medium heat. Once potatoes are done add the seasonings to the garlic and onions then add the potatoes and stir until combined. Cook for 5 minutes then add the butter, stir until melted and combined.

Then enjoy your meal!