Slow Cooker Corn and Potato Chowder

Tonight we had Slow Cooker Corn and Potato Chowder and it was a huge hit, everyone loved it and it was super easy to make (clean up wasn't too bad either).  It was a little chilly yesterday and this heated us all right up, it is a great cold weather soup.  There is about 15 minutes of prep work (if you cook the bacon ahead of time) so it is not a slow cooker meal to make when you are rushed in the morning.  This make a good amount of soup (I have a large oval slow cooker from Costco that was mostly full) so we will also be able to have leftovers later this week.   

I adapted the recipe slightly from Momma Loves Food Website.  On Sunday after I had cooked breakfast I cooked up about a pound of sliced turkey bacon to use in the soup, saved me lots on time yesterday morning.  I love toppings with my soup so even though the recipe only calls for 1/2 a pound of bacon but I cooked a whole pound and added a little more than half to the slow cooker and then used the rest for people to use as a topping, also I used turkey bacon since I do not eat pork.  I don't have seasoned salt (I prefer sea salt and fresh spices over packaged seasonings) so I just added salt and pepper to the slow cooker.

When you get to the blending step don't worry too much about "blending half the soup", just blend to the consistency that you like; for me I left some chunks in the soup.  As I mentioned before I love toppings with my soup so not only did I have bacon to put on top but also green onions and cheddar cheese.              

Slow Cooker Corn and Potato Chowder 

 

Ingredients

1/2 pound bacon, cooked until crispy and crumbled

2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes

2 pounds frozen kernel corn

1 medium/large sweet yellow onion, finely chopped

1 cup chopped celery

6 to 8 garlic cloves, crushed

32 ounces (4 cups) chicken stock

16 ounces (2 cups) half & half or heavy cream

Toppings:

Grated Sharp Cheddar Cheese

Chopped Green Onion

Crumbled Bacon

 

Instructions

1. Combine all ingredients EXCEPT half & half in the slow cooker.  Season with salt and pepper.

2. Cook on low for 10 hours or high for 6 hours.

 3. Blend about half the soup using an immersion blender.

4. Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.

5. Serve with whatever toppings you like and enjoy!

White Chicken Chili in the Slow Cooker

I am always looking for new slow cooker recipes to try as the slow cooker is a great kitchen tool; 10 minutes of prep in the morning and dinner is ready, it doesn't get any easier than that.  My boyfriend loves white beans (personally black beans are my favorite but I'm willing to switch it up from time to time) so I thought I would give this chili recipe a shot.  It was hit with everyone, although my boyfriend did ask "where did the beans go?" (you mash the chili up before serving to make it a think chili).  To save some time in the morning I cut the chicken into chunks when I bought it.  This recipe is adapted from the Design Wine Dine Blog.  I don't really like sour cream so I skipped it as a topping.  I put the lime juice directly into the chili after I mashed everything and before everyone dug in.  Then I let everyone put on whatever toppings they wanted, I like to setup a little toppings "bar".  

White Chicken Chili

Ingredients:
Chili:  
1 1/2 lbs uncooked chicken breast (can be frozen), cut into 1-2″ chunks

2 – 15 oz cans of white beans, drained

1 – 15 oz can of white corn, drained

1 sweet onion, chopped

1 clove garlic, minced (I used 2 smaller cloves)

1 package taco seasoning

1 – 7 oz can of chopped green chilies

1 can cream of chicken soup

2 cups chicken broth 

Toppings:

2 Tbls lime juice

Finely chopped cilantro

Fresh shredded cheese

Corn tortilla chips

Green Onions, chopped 

Instructions:  
1. Place cut up chicken in the bottom of the slow cooker. Add beans, corn and onion. Mix garlic, taco season, green chilies, chicken soup and chicken broth together and pour over the top. Cover and cook on low for 8-10 hours. 

2. Before serving use a potato masher to break up the chicken. (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a thick and even consistency).  Mix in lime juice.
 

3. Let everyone dish up themselves and put on their own toppings.  Enjoy! 

 

Pasta with Turkey Sausage

It is my boyfriend’s birthday so I decided to make a recipe that he has been begging me to make for over a month.  It is the cover recipe from Food Network Magazine, Pasta with Turkey Meatballs.  The only reason I have not already made it is because I can’t seem to find uncooked turkey sausages anywhere in town, all of them are already cooked so you can’t turn them into meatballs.  So instead I just sliced the Italian turkey sausages and cooked them for a few minutes before adding the garlic and red pepper flakes.  This turned out to be a hit.  My boyfriend loved the flavors of the dish (I like them too), and I loved how quickly this dinner came together (only about 20 minutes).  I was going to serve with a salad but totally forgot to put in together until I was half way through my bowl of pasta. 

Pasta with Turkey Sausage

Ingredients:

12 ounces orecchiette pasta
2 bunches broccolini, cut into bite-size pieces

1 package Italian turkey sausage, sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 large egg
Freshly ground pepper
1/2 cup grated parmesan cheese

Instructions:  

1.  Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini.  Whisk the egg with the reserved cooking water in a small bowl.

2.  Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned, about 5 to 6 minutes.

3.  Add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini.  Add tempered egg to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.

4.  Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.

Julia Child Potatoes

This is the ultimate comfort food, and a favorite of everyone who I have made it for (my boyfriend ask me if every Monday we could have Julia Child Potatoes).  It is filled with potatoes, butter, onions, and sausages and then topped with cheese!  This recipe comes from Julia Child’s Mastering the Art of French Cooking  (I highly recommend this cookbook for every kitchen, it has a ton of great recipes and tips from an amazing women).  I have modified mine by using evaporated skim milk in place of heavy cream, and chicken sausages in place of Polish sausage.  It is still a comfort food but is lightened up just a little bit. 

Tip: If Gratin has been in the oven for 45 minutes and top is not brown turn on the broiler for a couple of minutes to brown (careful the cheese will brown quickly under the broiler).     

Gratin de Pommes de Terre et Saucisson (Gratin of Potatoes, Onions and Sausages)

Ingredients:

2/3-cup onions, diced

2 Tbsp butter, plus more for dotting the top 

1 lb raw potatoes, thinly sliced

1 package Chicken Sausages, sliced (I used Aidells Chicken and Apple)

3 eggs

1½ cups evaporated skim milk

½ tsp salt

¼ tsp pepper  

½-¾ cup Swiss cheese, grated

Instructions:

1.  Preheat oven to 375° degrees.  Cook onions slowly in butter until tender but

not browned, about 8 minutes.     

2.  Drop potatoes in boiling salted water and cook until barely done, 8-10 minutes.  Drain thoroughly.

3.  In a bowl beat eggs, mix in evaporated milk, salt and pepper. 

4.  Butter a baking dish.  Spread half potatoes in the bottom, then half the onions.  Over them lay sliced sausages, then the rest of the onions, and finally the remaining potatoes.  

5.  Pour egg mixture over the potatoes and shake dish to send liquid to the bottom. 

6.  Spread on the cheese.  Dot with butter.

7.  Bake for 30-40 minutes in upper third of oven until nicely browned.  

Hot Pepper Noodles

I was flipping through Bon Appétit when I found this recipe and it sounded absolutely delicious (the ingredient note was for chili-garlic sauce which is a favorite in my house).  Like most stir-fries this dish came together super quick once the prep work was done, which only took about 10 minutes.  Our Thai Basil plant is not ready to be picked yet so we added some fresh mint leaves.  If you don’t want to eat raw onions let them cook for a few minutes before adding the noodles.  

Note: even though the name is “Hot Pepper Noodles” there was not very much spice to the dish.  There was a lot of flavor (especially the basil and mint) but there was no heat.     

Hot Pepper Noodles

Ingredients:

2 tablespoons oyster sauce

1 tablespoon Asian chili-garlic sauce

1 tablespoon reduced-sodium soy sauce

½ teaspoon sugar

10 ounces dried wide rice noodles

2 tablespoons vegetable oil

1 garlic clove, finely chopped

1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 small onion, cut into 1-inch pieces

½ cup cherry tomatoes, halved

1 large egg, beaten to blend

½ cup fresh basil leaves, preferably Thai

Instructions

1.  Stir oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl to combine; set sauce aside.

2.  Cook noodles according to package directions. Drain, run under cold water to cool, and set aside.

3.  Heat oil in a large wok or skillet over medium-high heat; add garlic and cook, stirring often, until golden brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.

4. Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more.

Chicken Etouffee

It has been a busy week in my house.  Five months after they were originally suppose to be put in our spiral staircase is finally being installed.  Because they have to drill through the concrete floors it has been super loud so I have not been spending time inside prepping or cooking.  We had a couple nights were we had leftover Lasagna and Moladas (recipes to come).  I finally cooked and made Chicken Etouffee.  It is a classic Cajun dish that is full of flavor.  This recipe from Cajun Quick by Jude Theriot is fairly simple and has a simple roux (no stirring for 15 minutes).   When you add the flour you must make sure to stir constantly for 4 minutes before adding the liquids.  When I read over the recipe I was shocked when I read that it said to use a whole stick of butter, so instead I used ½ a stick of butter and ¼ cup of Olive Oil.  I did not have chicken thighs so I just used chicken breasts cut into strips.  I made brown rice with the rest of the chicken stock from the box.     

Chicken Etouffee           

½ stick unsalted butter

¼ cup Olive Oil

2 medium onions, chopped

½ cup thinly sliced celery (3-4 stocks)

3 cloves of garlic, minced

1 red bell pepper, diced

1-2 pounds chicken breasts, sliced

1½ teaspoons Cajun Seasoning Mix

4 Tbsp all-purpose flour

2 Tbsp tomato paste

½ tsp Tabasco sauce

1 tsp Worcestershire sauce 

2 cups chicken broth

1 cup green onions, chopped

½ cup fresh parsley, minced 

Instructions:

1.  Heat a large, heavy skillet over medium heat until hot.  Melt the butter until it begins to smoke, then add olive oil.  Sauté onions, celery, garlic and bell pepper for about 5 minutes, stirring often.

2.  While the vegetables are sautéing, season the chicken with Cajun Seasonings Mix, salt and pepper. 

3.  Add chicken to the skillet.  Brown the chicken nicely, 3 to 4 minutes per side.  Remove from skillet and set aside. 

4.  Add the flour to the skillet, stir constantly for 4 minutes.  Stir in tomato paste, Tabasco sauce and Worcestershire sauce.  Add the chicken stock and stir until sauce begins to thicken.  Add cooked chicken, cover and cook for 12 minutes. 

5.  Remove cover, add green onions and parsley, and cook uncovered for 3 minutes.  Serve hot over rice.         

Sausage, Pepper and Onion Pizza

I was going through my recipes on Pepperplate and I stumbled upon Sausage, Pepper and Onion Pizza and it made me hungry so I knew I had to make it even though I don’t have an real oven.  I made multiple small pizzas so they would fit in the toaster oven (I did not use a second cookie sheet in the oven).  I made it with precooked chicken and apple sausage so I just sliced it and put it directly on the pizza (I did not cook it).   I like my onions a little softer than my peppers so I put them in the pan first and cooked for a couple of extra minutes.  I served with a salad and beer while we watched hockey.   

Sausage, Pepper and Onion Pizza

Ingredients:

1 pound refrigerated pizza dough

2 Tbsp extra-virgin olive oil

1 package chicken and apple sausage, sliced

1 onion, sliced

2 red bell peppers, sliced

Salt and pepper

2 tablespoons finely chopped fresh rosemary

¾ cup ricotta cheese

¼ cup grated Parmesan cheese

Instructions

1.  Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500 degrees. Using oiled hands, stretch the pizza dough to fit a parchment-lined baking sheet(s).

2. In a large skillet, heat 1 tablespoon olive oil over medium heat.  Add the onion and peppers and cook until softened, about 5 minutes. Season with salt, pepper and the rosemary.

3.  Scatter the sausage, onion and peppers across the pizza dough, leaving a 3/4-inch border. Dollop with the ricotta and sprinkle the parmesan on top; drizzle with the remaining 1 tablespoon olive oil. Set the baking sheet on the inverted baking sheet in the oven and bake until the crust is crisp and golden-brown, about 20 minutes.

Laurel’s Marinara Sauce

I had a bunch of basil leftover and needed to use it so I decided to make a big pot of my Marinara Sauce.  Tonight we are having it with Rotini, then adding a topping of ricotta cheese (mixed with some thyme and parmesan cheese).  I am going to save the rest of the sauce to make lasagna at the cabin this weekend.  I don’t really like Tomato Sauce straight of the jar so this recipe adds a ton of flavor to basic tomato sauce without too much work.  This recipe can be modified to meet any taste and you should use whatever you have in your fridge or cupboard. 

Laurel’s Marinara Sauce

Ingredients:
2 tablespoons olive oil
2-3 teaspoons dried crushed red pepper flakes
6 garlic cloves, minced
½ Yellow Onion, diced
1 Bottle Tomato Sauce
2 cans diced Tomatoes
¼ cup Tomato Paste (or whatever you have left in the tube)
1 cup chicken stock (to rinse out the cans and bottle)
1 tablespoon chopped fresh basil leaves

Instructions:
1. Heat the oil in a heavy medium saucepan over medium heat, add the red pepper flakes. Add the garlic and sauté until you just start to smell the garlic.   
2. Add the onion and sauté until onion are slightly softened, 2 to 3 minutes.
3. Add the tomato paste and stir.  Then add tomato sauce and diced tomatoes, rinse out the cans and bottle with chicken sauce.  Add basil, season to taste with salt and pepper. Bring the sauce to a simmer, stirring often.  Let simmer until ready to serve.   

Chicken Fried Rice

My boyfriend has been begging me to make him chicken fried rice for over a week now and I finally caved in.  We looked at a bunch of different recipes online and sort of mixed them all together to make my chicken fried rice.  My boyfriend really liked it even though it was not quite like what he remembered from a restaurant when he was a kid.  Make the rice as far ahead of time as possible (a day or more), it should be cold when added to chicken and vegetables.  

Chicken Fried Rice 

Ingredients: 

2 cups of white rice 
4 cups of water
Peanut Oil
3 eggs, scrambled
2 inch piece of ginger, minced
2 cloves of garlic, minced
½ to 1 pound chicken, diced
3 Tbsp Sweet Chili Sauce  
1 12oz bag Mixed Vegetables (corn, beans, peas and carrots)
Soy Sauce, to taste
3 Green Onions, chopped

Instructions:

1.     Cook 2 cups of rice in 4 cups of water.  Put rice into the fridge.

2.    Marinate chicken in Sweet Chili Sauce for a couple of hours. 

3.    Put about 1 Tbsp of oil into a wok over high heat.  Add eggs and a couple splashes of soy sauce.  When eggs are cooked place in a bowl.  Clean out wok.

4.    Put about 1 Tbsp of oil into wok.  Add minced garlic and ginger, cook for 30 seconds.   Add chicken and cook through, about 5 minutes.  Add vegetables, cook for 2-3 minutes.  Add rice and soy sauce, heat through stirring constantly.  Turn off the heat and add the cooked eggs.

5.    Stir in green onions and serve.           

Slow Cooker Cream Cheese Chicken

I found this recipe a couple months ago and it was a hit the first time I made it.  It is super simple to make and absolutely delicious.  You can use chicken breasts right out of the freezer.  The first time I made this I severed it with rice, since then I have used it as the base for tacos (served with rice, peppers, onions, and cheese).   

Slow Cooker Cream Cheese Chicken

Ingredients:

2 chicken breasts
1 can Rotel tomatoes
1 can corn kernels
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 8-oz pkg. cream cheese

Instructions:
1. Put the chicken in the slow cooker.  Top with the tomatoes, corn, beans, ranch dressing, cumin, onion and chili powders, stir to combine.  Then top with the cream cheese.
2. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
3. Shred the chicken to serve. 

Final Tacos

Katherine Noodles

This recipe got renamed when my best friend in high school, Katherine, would ask my dad to make this dish when she would come over.  Then when I moved to Boston I started making this dish for my new best friend, whose name also happens to be Katherine.  So now every time I make this dish, which is pretty often since it is one of my favorites, I remember all of times I have had Katherine Noodles with my 2 favorite Katherines. 

Besides reminding me of 2 of my best friends I also love this dish because it is pretty simple to make, has turkey sausages, and is a 1-pot meal (I don’t count the sauté pan you toast the pecans in because you don’t have to wash it just have to wipe it out with a paper towel).   If you want to make with regular sausages make sure to cook completely.   

Toasting Pecans: just put them into a small saucepan in a single layer on medium heat.  Stir occasionally.  Pecans are done when they are fragrant and golden. 

Katherine Noodles

Ingredients:

2 Tbs Butter

1 cup diced chicken, cooked and diced

Turkey Sausage, sliced

1 Medium Onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

3-4 cups Chicken Stock

1/4 cup dry white wine

1/2 tsp salt and pepper

1lbs corkscrew noodles

1 cup pecans, toasted

1/2 cup fresh parsley, minced

1 cup sour cream

Instructions:

1. Heat large saucepan over medium-high heat until it is hot; then add the butter until it begins to smoke.

2. Add the chicken and sausage, sauté for 3 minutes.

3. Add the onions, red bell pepper and garlic. Sauté for 5 minutes.

4. Add chicken stock, white wine, noodles, salt and pepper. Make sure most of the pasta is covered in liquid (if you need to add a little water). Bring to a boil for about 7 to 9 minutes; most of the liquid should be absorbed.

5. Remove from heat and stir in the pecans, parsley and sour cream.  Return to heat for 1 more minute, stirring often.