MexiCorn Chowder

Just in time for your Superbowl Party!

This recipe makes a whole stockpot full.  You can cut it down, but the proportions don't come out quite right.  Leftovers reheat quite well though, and you can even freeze some.

1. saute 4 boneless, skinless chicken breasts (I use a whole bag of Perdue frozen tenderloins)

2. Chop chicken into bite sized pieces.

3. Add to stock pot with:
  (2) 10oz cans Fiesta Corn, drained (don't use the kind with black beans and onions - the spices in it don't work with this)
  8oz can chopped green chilis, undrained
  32 oz can chicken broth
  3 cans Cream of Potato soup
  1 package powdered taco seasoning

4. Heat and stir on med-hi until low boil.  Reduce heat, cover, simmer 1 hour.

5. Stir in 8oz tub sour cream.
Bring to quick boil for 3 minutes.

6.  Serve with shredded cheddar and tortilla chips.


I usually use fat-free sour cream.  It will look grainy until it reaches boiling, and then will smooth out.  The sour cream adds flavor and thickness. It might be possible to use greek yogurt instead, but I don't know how it would hold up to being cooked.  The sour cream does not separate when microwaving leftovers.  I can eat this all week!


It really is simple - just cook the chicken, and then put in all these cans of stuff.  Probably  not recommended for those following a low-sodium lifestyle :)

Spanakopita

I used to be totally intimidated by phyllo dough.  Then I met a lady who gave me some good advice on the handling of the dough, and now I can make baklava and spanakopita with hardly any screaming!

It is easier than it looks.  Don't worry - you can do this!

Start by making the filling, because once you open the phyllo package the clock starts ticking.

2 - 10oz packages of frozen chopped spinach, thawed and drained to remove liquid
 -OR-
1 lb fresh spinach, remove stems and chop finely
Stir into bowl with:
3 beaten eggs
1 lb crumbled feta
1 tbsp dried dill
1 tbsp dried chives

Combine in small saucepan over low heat:
1/4 c. butter, melted
1/4 c. olive oil

Take phyllo out of package.  Spread out on the waxed paper that comes with it.  Use a sharp knife to cut entire stack in half.  Stack into one pile, then cover with waxed paper and cover that with a damp dishcloth.  Phyllo will dry out and shatter within minutes so you want to keep air away from it.

Using pastry brush, grease bottom of 13x9 baking pan with oil mix.  Lay one phyllo leaf in pan, then brush surface with oil.  Repeat with half of the leaves.

Spread spinach mix evenly on top.

Repeat process with rest of phyllo leaves.  Assembling the pie will take about an hour.

Use a really sharp knife to score through top section of phyllo all the way down to the spinach. Cut as many pieces as you want. If your knife is too dull it will tear the phyllo - a very sharp knife is the key to this step.  Don't bake first and then try to cut the pieces - the phyllo will shatter.

Bake 1 hour at 350.

Can be baked ahead and reheated before serving.

The work is really all in the handling of the phyllo.  When you cut the stack in half it should be approximately 13x9 so the leaves should fit perfectly in the pan.

Phyllo projects just take practice.  And if you aren't happy with how it looks, you can always choose to not share with people and just eat it all yourself :)

Chilly Out There! Chili In Here!

The secret is Sausage! Mmmmm, sausage!


Start with 1# stew meat and 1# italian sausage links

Place on baking sheet in oven at 350 for 1 hour.

The juices from the sausage will help brown the stew meat.  Just throw 'em on there and let cook.

Meanwhile, brown 1# ground meat in skillet.

Drain and mix into crockpot or stew pot with:

32 oz tomato sauce
6 oz tomato paste
3 tbsp chili powder

1 can diced tomatoes 
1 tsp garlic powder
1/8 tsp liquid smoke
1 can black or red beans
sprinkle of turmeric, cumin, black pepper

In same skillet, saute 1 small onion, diced.
(Optional - 1 small green pepper)
Add to stew pot.

Cut stew meat into smallish cubes, add to stew.

Slice sausage into chunks and saute in same skillet until browned on all sides.  Add to stew.

Cook all together for at least 1 hour before serving.  Best when made in advance and reheated.  Don't stir too much or beans will break up into mush.  The diced tomatoes should break down a bit though.

I prefer the addition of 1 c dark beer but not everyone likes that.  You can of course add cayenne pepper or tabasco to make it hot. I use hot sausage which adds a lot of spices anyway...

If you have a large crockpot or a dutch oven - double this recipe.  Feeds 10-15 :)

Best Banana Bread

 This recipe has been a classic from Better Homes & Gardens cookbook for decades.  I have tried experimenting with it but the original recipe is still the best.

Preheat oven to 350.

Grease loaf pan.

in medium mixing bowl combine:
1 1/2 c. all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt

Make a well in center of dry ingredients.

in small bowl, mash 3 bananas (best if over-ripe)
Stir in:
3/4 c. white sugar
1/4 c. cooking oil
1 egg

pour into well in dry ingredient bowl.
stir until moistened - batter will be lumpy.


fold in 1/2 c. chopped walnuts.

pour into loaf pan.

bake @ 350 for 55 minutes, until wooden toothpick inserted in center comes out clean.

cool in pan on wire rack for 10 minutes.



 turn out of pan, cool on rack completely.


here is the key step to moist banana bread:

wrap in foil overnight before slicing.  it will come out softer and moister? is that a word? more moist? i'm not entirely comfortable with the word "moist" - it somehow seems.... icky....

anyway, try it and see!

 slice to serve with butter.

also good with orange marmalade.

not good with maple syrup, even though it seemed like a good idea.

peanut butter also failed, but i'm not sure why.  i love peanut butter and banana sandwiches so i thought that peanut butter on banana bread would be wonderful, but it wasn't.  not at all.  neither was using peanuts instead of walnuts.  Better Homes and Gardens had it right in the first place :)

Antipasto is Awesome!

From wikipedia: Antipasto (plural antipasti) , often spelled and/or pronounced as antipasta (antipasta salad), means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats and vegetables (both in oil or in vinegar).



It is really just marinated bite-sized meats, cheeses, and veggies, so you could use any that you prefer.  This is what I used:

Stick pepperoni, sliced
Salami, cut into cubes
Smoked gouda, cubed
German butter cheese, cubed
Fresh mozzarella balls
Olives, green and black greek, drained
Marinated mushrooms in oil
Marinated slices of cherry pepper
1 bottle italian dressing

Mix all ingredients.  Allow to marinade at least overnight; two days if possible. Shake container occasionally to distribute marinade.

Seriously, you just buy all these goodies and throw together in a container for a day or so.  Then enjoy the awesomeness!



Serve with toothpicks or on lettuce with fresh veggies.  You could also use ham cubes, proscuitto pieces, artichoke hearts, three-bean salad; anything goes!

Baked Feta Cheese

baking a block of feta cheese seems counterintuitive, since feta is usually served cold, but this recipe got very good reviews and is really easy to make.

 
this can be prepared and stored in the fridge up to a day in advance.



 - you can use any size block of feta, depending on how many people you are serving.




 - place unwrapped feta on a piece of foil

- drizzle with olive oil

- sprinkle basil and oregano

- top with capers








- fold foil over to cover and crimp edges to seal


- bake at 350 for 35 minutes





- open foil and drain off liquid.  (the liquid is the brine that is used in the making of the cheese; without it the cheese becomes mild and creamy)

 

 - serve with crackers and sundried tomatoes. (if using the sundried tomatoes that are packed in oil you could use that on top of the feta instead of the olive oil and spices before baking)

Top Secret! Sugar & Spice Walnuts

Here it is - the recipe everyone asks for!

They are very simple to make, and are very addicting to eat.



1. in large bowl, beat 1 egg white with 1 tbsp water.

2. toss 1# walnut halves to coat.

3. in small bowl combine
1c. white sugar,
1 tsp cinnamon,
1/4 tsp nutmeg.

4.  stir well, then toss with walnuts.

5. spread on greased cookie sheet.

6. bake @ 325 for 25 minutes.

7. spread on waxed paper to cool.

Important: do step 7 right away - if the nuts cool on the cookie sheet they will become welded to it and it is difficult to scrape them off.

I will need to find a recipe that uses all those leftover egg yolks...

Savory Burger & Blue Cheese Roll!

Yet another use for Pillsbury dough! They should be paying me or something... :)


1. Cook 1# of ground beef, or moose, or whatever you have 150 lbs of in your freezer.



2. Unroll pizza crust dough on greased cookie sheet, spread with barbecue sauce, then spread layer of cooked meat.  Don't spread all the way to the far end - you want a little flap for closing the roll.


3. Top with crumbled blue cheese and shredded mozzarella.


4. Roll from near short end like a big jelly roll with closing flap last; this keeps it from unrolling while it cooks.  It will look like some kind of big white larvae from a sci-fi movie, but trust me that it will look better when it is cooked!

5.  Bake according to dough package directions.  Sprinkle with shredded mozzarella for last 5 minutes.



6. Slice to serve with bbq sauce.

Turkey Dinner Pie!

This recipe came about as part of my quest to find out what else I can put into a pie.  It is really very easy, and got excellent reviews from my test group :)


You could use leftovers from a turkey dinner,
or just cook about 1 1/2 lbs of turkey meat.  I think the flavor is better with roasted turkey meat, but if you don't have that just simmer the meat in chicken broth with some spices for about an hour.

Press shredded turkey meat into bottom crust.

Top with gravy.

Spread stuffing in even layer.  For best flavor I like to make the stuffing according to package directions but replacing part of the water with one can of chicken broth.  Reduce the remaining quantity of water by 1/2 cup to make stuffing a little more crumbly - it will absorb moisture from the other ingredients during cooking and if it starts out too wet it can overly soften the top crust.


Place top crust and crimp edges together.

Cut several slits in crust to let excess moisture escape.

Bake @ 350 for 50 minutes, covering crust edge with foil after 20 minutes.

Serve with cranberry sauce.  (I don't normally like cranberry sauce very much, but it really adds a lot to this combo of flavors.  Just use a can of jellied cranberry sauce and stir it a bit until smooth)

chicken-proscuitto-pear-gouda panini

This one is fairly self explanatory.

I used chicken breast cutlets and then pounded them mercilessly with my spiky kitchen hammer thing.  (you don't necessarily have to do that too, but it's fun!)

Serve with a sweet mustard.

Use olive oil on the bread instead of butter if you want it to get crisp.

mozzarella rice balls

In honor of the upcoming holiday feasting, I wanted to share a family favorite recipe.  No, we don't eat this for Thanksgiving, but it has been contributing to our collective weight gain for many years.



1. Cook 2 c white rice. Cool slightly.

2. Fold in 4 beaten egg yolks and 1/2 c. grated parmesan cheese.  Mix thoroughly.

3. cut one 8oz package of mozzarella cheese into about two dozen cubes.

4. shape about 1/4 cup rice into a ball around each cheese cube.  Squeeze balls to make sure rice completely covers cheese.

5.  beat egg whites in shallow dish.  gently roll each ball in egg white and then in italian breadcrumbs.

6. place on baking sheet so they are not touching.

7. Refrigerate one hour.  Firmness matters!

8.  bake at 350 for 30 minutes.  Watch for blowouts! If cheese leaks out, they are done.

9. White Sauce:  Melt 1/4 c. butter or margarine over low heat in medium saucepan.

10. Stir in 1/4 c. flour, 1 tsp salt, 1/8 tsp pepper.

11. Cook on medium high, stirring constantly, until it bubbles.  Lumps will disappear when at the right temperature.

12. Remove from heat. Stir in 1/2 c. parmesan cheese. 

13. serve while hot.

14. don't blame me for the number you will see on your scale

Crockpot Pulled Pork!

I absolutely LOVE pulled pork sandwiches.

LOVE them.

New England winters are too cold to grill meat at the right temperature, but I can't possibly go 6 months without pulled pork...

What to do?


Trusty crock pot to the rescue!!

 For a better finished texture, use a pork butt roast instead of a loin cut.

Throw entire roast into crockpot.

Add one large bottle of your favorite bbq sauce and one can of cola.

Cook on low at least 6 hours.  I start it when I leave for work and it is ready to shred when I get home.

Remove roast from liquid.  Discard liquid - it will have blobs and floaty things and isn't good to use.

Shred meat, removing bones and stretchy bits.

Stir in enough fresh bbq sauce to make the meat sticky enough for sandwiches.

Serve with hamburger rolls and cheese.