Creamy Corn Chowder

Hey guys, here's a recipe for corn chowder soup. I know some of you already have this one, but I was talking to Joe, and he asked me for it, so I'm just going to post it here. If you haven't tried it, it's delicious... not only that, but it's a crockpot recipe, so you can fix it and forget it until you're ready to eat!

3/4 c. onion, chopped
2 TBS. butter
1 c. frozen hash brown potatoes (cubed), OR fresh cubed potatoes
1 c. ham, cooked and diced
1 pkg. frozen corn
1 can cream-style corn
1 can cream of mushroom soup
2 1/2 c. milk
salt
pepper
parsley flakes

Combine onion, butter, potatoes, ham, corn, mushroom soup, and milk in crockpot. Cover and cook on high for 4-5 hors. Salt and pepper to taste. Garnish with parsley flakes. Enjoy!!!

Tomato-Cream Sauce for Pasta

Hey everyone,

We made a tomato-cream sauce to go over our ravioli. I actually used fresh tomato from Angela and Andrea's garden and added a 1/4 teaspoon of Italian Seasoning since it calls for Italian-style tomatoes.

We liked it a lot... Here's where I found it:
http://allrecipes.com//Recipe/tomato-cream-sauce-for-pasta/Detail.aspx


Ingredients

* 2 tablespoons olive oil
* 1 onion, diced
* 1 clove garlic, minced
* 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
* 1 tablespoon dried basil leaves
* 3/4 teaspoon white sugar
* 1/4 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/2 cup heavy cream
* 1 tablespoon butter

Directions

1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Nutritional Information:
Amount Per Serving Calories: 182 | Total Fat: 16.6g | Cholesterol: 39mg

-Kim

Herb Dip

, 2004, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Grilling/Hasta La Pizza Baby

Ingredients

nocoupons

• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 4 scallions, white and green parts, minced
• 2 tablespoons fresh parsley leaves, minced
• 1 tablespoon fresh dill, minced
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Great dip!

-Kim

Tunafish Pasta

1 lb Campanelle Pasta (if you can't find, fusilli or shell pasta works well)
1 large onion, finely minced
3 cloves garlic, finely minced
1 can tuna in olive oil (6 or 8 oz, whatever it comes in)
3 Tbs butter
1/2 cup olive oil
salt to taste
pepper to taste

Basically this is the garlic and olive oil pasta kicked up for lent. This is our favorite Friday meal. Put 3 Tbs butter and 3 Tbs olive oil in frying pan along with onion. Brown onion till its medium/dark in color (this takes a while, maybe 20 minutes). If it gets dry in the pan add a bit more butter or oil. Once brown add garlic and cook for a few minutes. Add tuna (drain some of the oil from the can) and break up so there are no large pieces. Add a few shakes of salt and pepper.

Boil pasta in salted water (1 Tbs salt for each quart of water). In a serving bowl put the rest of the olive oil (about 1/4 cup) and a scoop of the water that the pasta is boiling in. Add the tuna mixture. Add cooked pasta to this and toss with as much parmesan as you like (about 1/4 cup).

Campanelle("Bells" in Italian) Pasta looks like this:

Sweet & Sour Chicken

This is the basic chicken recipe for Sweet & Sour Chicken. The sauce recipe is the one that Anna posted for Sweet & Sour meatballs.

2 Chicken breasts, cut into bite size pieces
3/4 Cup Flour
2 Tbs Corn Starch
1/2 tsp Salt
Peanut or Vegetable Oil

Cut the chicken pieces small/thin enough that they will cook through on a frying pan in just a few minutes per side. I usually cut 1 breast into about 6 pieces depending on how big it is. Mix flour, corn starch, and salt is a large bowl. Add chicken pieces and stir until they are well coated. Cover bottom of frying pan with oil (just enough to coat). Simmer chicken pieces for about 3 minutes per side, until they are cooked through. Add these to the sweet & sour sauce recipe that Anna posted below. Awesome.

Chicken Pot Pies

This recipe is complicated and very fattening...and very worth it :) Got it from barefoot contessa.

Ingredients

* 3 whole (6 split) chicken breasts, bone-in, skin-on (I just cooked 3 boneless skinless in tinfoil in over for 40 min)

* 3 tablespoons olive oil

* Kosher salt

* Freshly ground black pepper

* 5 cups chicken stock, preferably homemade

* 2 chicken bouillon cubes

* 12 tablespoons (1 1/2 sticks) unsalted butter

* 2 cups yellow onions, chopped (1-2 onions)

* 3/4 cup all-purpose flour

* 1/4 cup heavy cream

* 2 10oz packages of frozen peas, carrots, and corn

* 1/2 cup minced fresh parsley leaves

For the pastry:

* 4 ½ cups all-purpose flour

* 2 ¼ teaspoons kosher salt

* 1 ½ teaspoon baking powder

* ¾ cup vegetable shortening

* 1 ½ sticks cold unsalted butter, diced

* ¾ to 1 cup ice water

* 1 egg beaten with 1 tablespoon water, for egg wash

* Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, corn and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade (or do by hand in a bowl). Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 6 ovenproof bowls. Divide the dough into six pieces and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Chicken & Broccoli stuffed Crescent Rolls

Ingredients
2 chicken breasts
1 cup chopped broccoli (cooked)
1 cup shredded mild cheddar/monterey jack cheese (or your desired amount/type of cheese)
1/2 cup mayonnaise (or your desired amount)
1 package of crescent rolls

Directions
Boil chicken until done - approximately 45min to 1 hour (just make sure it's done). Shred chicken in medium sized bowl and add all remaining ingredients except the crescent rolls. See picture of how to stuff the crescent rolls. Use 2 rolls for each one; making 4 total chicken & broccoli stuffed rolls. Follow directions on crescent roll package for cooking time (Usually 375 for 11-13 minutes).

Enjoy, Kim