Hearty Bacon Potato Chowder

Ingredients:

  • 8 slices bacon cut in 1 inch pieces
  • 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
  • 1 cup chopped onion
  • 16 ounces sour cream
  • 2 1/2 cups whole milk
  • 2 cans cream of chicken soup
  • 1 8 ounce can of corn, drained

Directions:

  1. In a large pot, saute the bacon until crisp.
  2. Add the potatoes and onions.
  3. Stir occasionally until the potatoes are soft.
  4. Add the remaining ingredients and let simmer for another 10 minutes.
  5. Season as desired with salt and pepper.

Adapted from: Some random Land of Lakes (1987) subscription cookbook

Cheesy Chicken And Rice

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 large onion, chopped
  • 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
  • 1 cup cheddar cheese
  • 1 – 10.5 ounce can cream of chicken soup
  • 1 -15 ounce can whole kernel corn, drained

Directions:

  1. Place chicken in bottom of slow cooker.
  2. Scatter chopped onion over top.
  3. Spoon cream soup over top of that.
  4. Cover and cook on low 7-8 hours or on high 3-4 hours.
  5. A few minutes before serving, add in cooked rice, corn, and cheese.
  6. Stir to combine.

Source: http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html

Jalapeño Popper Chicken Soup

Ingredients:

  • 4 slices bacon, cut into 1 inch pieces
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 jalapeño peppers, diced
  • 2 cloves garlic, chopped
  • 4 cups chicken broth or vegetable broth
  • 2 cups chicken, cooked and diced or shredded
  • 1 (15 ounce) can white beans
  • salt and pepper to taste
  • 1 cup corn
  • 4 ounces cream cheese, room temperature
  • 1 cup aged cheddar cheese, shredded

Directions:

  1. Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
  2. Heat the oil in the pan over medium heat, add onion and jalapeño peppers and cook until tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
  5. Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.

Source:  http://www.closetcooking.com/2013/12/jalapeno-popper-chicken-soup.html

Creamy Chicken and Vegetable Soup

Ingredients:

  • 2 chicken breasts
  • 4-6 medium-sized carrots, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 celery stalks, chopped
  • 2 medium-sized potatoes, cut into cubes
  • 1 cup frozen or canned corn
  • 6 cups chicken broth
  • salt and pepper to taste
  • 1 bay leaf
  • 1/2 cup heavy cream or half and half
  • handful chopped parsley

Directions:

  1. Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough chicken broth to cover the chicken breasts and vegetables.
  2. Bring to a boil and simmer about 20-30 minutes.
  3. Remove chicken breasts and set aside on a plate or cutting board.
  4. When cool enough to handle, shred the chicken into bite size pieces using forks or your hands.
  5. Skim the liquid of any fats and debris.
  6. Stir in the chicken, potatoes and corn.
  7. Simmer for another 20-30 minutes.
  8. Check for seasoning then add in the heavy cream and chopped parsley.

Source:  http://christineskitchenchronicles.blogspot.com/2011/02/simple-creamy-chicken-and-vegetable.html

BBQ Chicken Salad

Ingredients:

  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 Roma tomato, diced
  • 3/4 cup canned corn kernels, drained
  • 3/4 cup canned black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup Ranch dressing
  • 1/4 cup BBQ sauce

Directions:

  1. Heat olive oil in a medium skillet over medium high heat.
  2. Season chicken breasts with salt and pepper, to taste.
  3. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
  4. Let cool before dicing into bite-size pieces.
  5. To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.
  6. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Source: http://damndelicious.net/2014/01/03/bbq-chicken-salad/

 

Corn and Pepper Jack Frittata

Ingredients:

  • 8 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon butter
  • 2 cups frozen pepper and onion stir-fry mix
  • 1 (15.25 ounce) can corn, drained
  • 3/4 cup shredded pepper jack cheese
  • 3/4 cup salsa

Directions:

  1. Preheat broiler.
  2. Whisk eggs, milk and garlic powder, chili powder and cumin in a medium bowl and set aside.
  3. Melt butter over medium heat in a large cast iron or oven-safe skillet.
  4. Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally.
  5. Add corn to skillet.
  6. Pour egg mixture over vegetables in skillet.
  7. Cook over medium heat.
  8. As eggs set, run a spatula to lift eggs so uncooked portion flows underneath. Continue cooking and lifting eggs until almost set.
  9. Sprinkle with cheese.
  10. Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted.
  11. Serve with salsa.

Source: http://allrecipes.com/Recipe/Quick-Corn-and-Pepper-Jack-Frittata/

Cheesy Creamed Corn

Ingredients:

  • 2 (16-ounce) packages frozen corn
  • 2 (8-ounce) packages cream cheese
  • 2 tablespoons white sugar
  • 2 tablespoons water
  • 4 slices American cheese, crumbled

Directions:

  1. Use a 4 to 6 quart slow cooker. Empty the corn packages into your slow cooker.
  2. Unwrap the cream cheese and put the blocks on top.
  3. Add sugar and water
  4. Fold the American cheese slices a few times, then crumble it in on top.
  5. Cover and cook on low until everything is all melty, 4-6 hours.
  6. Stir well before serving.

Source:  http://crockpot365.blogspot.com/2010/07/slow-cooker-cheesy-creamed-corn-recipe.html

 

Crab and Corn Chowda-Mac

Ingredients

1 box large shell pasta
Salt
1 tablespoon vegetable oil, 1 turn of the pan
3 slices bacon, chopped
1 medium onion, chopped
2 ribs celery, chopped, with greens
1/2 small red bell pepper, chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
2 cups shredded sharp white Cheddar
1 (6-ounce) tub lump fresh crabmeat, flaked
1 cup frozen corn kernels
1 tablespoon fresh thyme leaves, chopped
Couple pinches cayenne pepper
3 tablespoons chopped or snipped fresh chives

Directions

Bring pasta water to boil and salt it. Cook pasta to al dente.

While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.

Source: http://www.foodnetwork.com/recipes/rachael-ray/crab-and-corn-chowda-mac-recipe/index.html

Tortellini Pasta Salad

Ingredients

serves 4, active time 10, total time 15

  • 1 pound frozen tortellini
  • 1 red bell pepper, seeded and sliced into strips
  • 1 ear steamed or boiled corn, kernels sliced off the cob
  • 1 tomato, halved, seeds squeezed out, flesh sliced into strips
  • 1/2 medium cucumber, halved lengthwise, seeds scooped out, sliced into strips
  • 1/2 small red onion, diced or thinly sliced
  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2/3 cup canola or olive oil or a combination
  • salt and pepper to taste
  • crumbled goat cheese to garnish

Procedures

  1. Bring a medium saucepan of water to boil. Add the tortellini and cook according to package directions, usually until they float. Drain, rinse, and allow to cool while preparing the other ingredients.
  2. In a small food processor (or whisk by hand in a large serving bowl), combine the vinegar and Dijon mustard. Process for 15 seconds until creamy, or whisk vigorously. Add the oil while the food processor is running to create a smooth emulsion, or dribble slowly into the bowl while whisking constantly. Season to taste with salt and pepper.
  3. Combine the vegetables and dressing in a salad bowl. Add the tortellini and toss gently to coat. Season to taste, and serve with goat cheese crumbled on top.

Source: http://www.seriouseats.com/recipes/2011/07/tortellini-pasta-salad-recipe.html

Quick Mac Dinner

Ingredients

  • 1 tablespoon of butter
  • ¼ of a cooked Polish sausage, sliced
  • ¼ of a medium onion, chopped
  • ½ of a green pepper, cut in ½ inch pieces
  • 1 14.5 oz. can of stewed tomatoes, in the Italian style with basil, garlic and oregano (add seasoning if using plain tomatoes)
  • 1 cup of frozen corn
  • 2 teaspoons of paparika
  • 2 teaspoons of Worcestershire sauce
  • 1 clove of garlic, minced
  • ¼ cup of water
  • 1 box of Mac and cheese
  • 1 tablespoon of butter

Directions

Bring salted water (1 ½ qt. of water) to a boil in a 2 qt. sauce pan. Melt the tablespoon of butter in a large frying pan over medium high heat. Slice the Polish sausage and add to the pan. Chop the onion and green pepper and add to the pan. Stir and cook until the onion is tender. Stir in the frozen corn. Continue to stir and cook until the corn has thawed. Add the can of tomatoes and the liquid. Add the seasonings and the ¼ cup of water, stir well and cover the pan. Reduce the heat to medium low. Simmer for about 30 minutes to allow the flavors to develop. Remove lid and continue to simmer until the liquid has reduced a bit.

After the macaroni has cooked, remove from heat and drain. Return to the pan and stir in 1 tablespoon of butter and the powdered cheese. Mix well.

Add the meat and tomato mixture to the macaroni and stir to blend. Cover the pan and sit over very low heat until ready to serve. Stir about every 5 minutes to keep it from burning.

Source: http://dwittopinions.wordpress.com/2013/07/26/quick-mac-dinner/