Corn and Shrimp Chowder

Usually when I make corn and shrimp soup, I make my grandma’s recipe.  It’s what I grew up eating and it’s comfort in a bowl.  However, while at my parents’ house recently, my dad made some corn and shrimp soup, though I found it to be more of a chowder so that’s what I’ll call it.

I’m not sure where the recipe came from, I think it might be from my parents’ friend Tracy.  Whoever created it needs a round of applause though because it is fantastic.  It comes together really easily, making it a perfect weeknight dinner on a cold rainy (or dare I say, snowy?) night.  The amount of shrimp added can be to your tastes, and your budget – though I will say the more the merrier!

Corn and Shrimp Chowder

Corn and Shrimp Chowder

Corn and Shrimp Chowder

Ingredients:
1 stick butter
2 onions, diced
1 bell pepper, seeded and diced
4 ribs celery, chopped
chicken broth or stock (one to two cans, depending on desired thickness)
1 can Rotel original tomatoes, drained
1 can cream-style corn2 cans whole kernel corn, drained
2 cans cream of potato soup
1 bunch of green onions, tops and bottoms, sliced separately
2 cloves garlic, diced
1 (8 oz.) block Philadelphia cream cheese, softened
1-2 lbs. shrimp, peeled and deveined
salt, pepper and Tony’s Creole seasoning, to taste

Method:

In a large pot, melt the stick of butter, then saute’ the onions, bell pepper, celery, garlic, and green onion bottoms until soft.  Add all of the canned ingredients, cooking over medium-low heat for 30 minutes, stirring often (very important – cream style corn will stick and BURN!).  Add cream cheese and whisk until melted through, stir in the shrimp, green onion tops (reserve some for garnish) and seasonings and let cook for 10 more minutes.  Remove from heat and serve garnished with additional green onions.

Bacon Jalapeno Popper Quiche

We’ve got chickens now so we have eggs-a-plenty.  You know, you can only eat so many scrambled eggs before you’re DONE!  We had a surplus in the fridge that needed to get used up so I set out looking for a recipe that looked good, and more importantly, called for many eggs!

I found just what I was looking for in this bacon jalapeno popper quiche.  I don’t normally like quiches that do not have a crust bottom.  The texture just doesn’t make me happy.  This one called for my favorite things, I knew it couldn’t go wrong.  I made it first several months ago and we have cooked it countless times since.  It’s definitely a winner, with a nice fresh salad on the side!

Bacon Jalapeno Popper Quiche

Bacon Jalapeno Popper Quiche

Bacon Jalapeno Popper Quiche
Recipe adapted from:  Real House Moms

Ingredients:
1 9-inch frozen pie crust (I used deep dish), defrosted
1/2 block cream cheese, softened to room temperature
2 jalapenos, diced and seeded
1 jalapeno, deseeded and cut into rounds (it can be hard to scoop out the seeds while not cutting the jalapeno, but the seeds DO make it spicier so fair warning here!)4 slices cooked crispy bacon, crumbled
1/2 cup whipping cream
1/2 cup half and half
5 large eggs
1 tsp creole seasoning (Tony’s)
salt to taste
Shredded sharp cheddar cheese

Method:

Preheat oven to 400 degrees.  Prick the pie crust all over with a fork, then bake for 10 minutes.  Remove and lower the temperature of the oven to 350.

While the crust is hot, spread the cream cheese evenly over the bottom, then top with the diced jalapenos.  In a small pot, bring the whipping cream and half and half to a warm temperature, but do not scald.  Beat the eggs in a bowl, then whisk the hot cream into the eggs.  Add the bacon, creole seasoning and salt, then pour into the pie crust.

Bake for thirty minutes, then remove from oven and sprinkle the cheese on top, then arrange the jalapeno slices on top of the cheese.  Bake another 15-20 minutes, until the cheese is melted and turning a golden brown.  Remove and let cool for 5 minutes before slicing and serving.

Whole30/Paleo Mexican Chicken Soup

In August, hubby and I decided to start eating better.  We did the Whole30 (actually we stopped a few days short of 30 if I’m being honest, but we are still sticking with the program for the most part).  We learned a few things while we did the program, including the importance of prepping your food ahead of time, and that it can get expensive!  This soup was great because it made a TON!  We did the full recipe and ate for most of a week on it.

Don’t let the fact that it’s “diet” get you down.  Husband said that he would eat it even if he wasn’t on a diet, it was that good!  I was even a daredevil and took a trip out of state to visit friends and brought some with me since I didn’t expect them to cook Whole30 style for me.  My friend tasted the soup and she loved it too!  It’s a winner!

Mexican Chicken Soup

Mexican Chicken Soup

Mexican Chicken Soup
Recipe adapted from Framing Cali

Ingredients:
2 whole chickens
4 sweet potatoes, peeled and diced1 pint grape tomatoes, halved
2 bell peppers (I had a mix of red, green and yellow in the freezer), cut into strips
1-2 zucchini, diced
1 yellow onion, sliced
1 bunch cilantro
1 tbsp minced garlic
Avocado (for topping)
red onion (for topping)
1.5 tbsp onion Salt
1.5 tbsp garlic powder
1.5 tbsp curry powder
1.5 tbsp crushed red pepper flakes
1.5 tbsp dried cilantro

In a large stock pot, place your chickens (with the innards removed) and fill with water until just covered.  Add half the yellow onion, minced garlic, and a handful of fresh cilantro and boil for about 45 minutes.  Season to taste (I used salt and Cajun seasoning blend).

While that’s boiling, saute the rest of the yellow onion, bell peppers and zucchini.  Set aside.  Remove the chickens (this can be complicated!) and set aside in a large casserole to cool off a little bit.  Add the diced sweet potatoes to the broth made from the chickens cooking.  Boil until tender, about 15 minutes.

Once cool enough to touch, peel and discard the chicken skin and shred the meat into bite sized chunks.  Add the chicken, sauteed vegetables, and spices to the broth.  Simmer on low at least 20 more minutes.  Serve topped with diced avocado and red onion.

Mexican Chicken Soup

Mexican Chicken Soup

 

Whole30 Basil Cashew Chicken Salad

My husband and I recently started our first Whole30 diet.  I’m kind of behind in doing some posts, as today we are wrapping up day 17!  More than halfway there!  The first few days were a little rough, but we’ve adjusted pretty well.  My husband has been a rock star, he has given up tobacco as well.  We’ve had a good time experimenting with different recipes, and this is one of the first ones I made.

First I made some compliant mayonnaise (recipe to come soon!), then just started throwing things in!  So easy and so delicious!  I loosely based it on a favorite wrap of ours at Roly Poly.  This can be a eaten on a salad, using lettuce as a wrap, or just on its’ own.

Tip:  Do not add your cashews until you are ready to eat.  Otherwise, they get a little weird.

Basil Cashew Chicken Salad

Basil Cashew Chicken Salad

Whole30 Basil Cashew Chicken Salad
Source:  A Cooking With Christen original recipe

Ingredients:
1 whole chicken, roasted, deboned, and shredded
compliant mayonnaise, to taste
2-3 fresh basil leaves, chopped
Seasonings to taste (salt, pepper, etc.)
cashews for garnish

Method:

Mix all ingredients except for the cashews.  Taste for seasonings and refrigerate at least a few hours, or overnight for the flavors to blend together.  When ready to serve, top with cashews.

Basil Cashew Chicken Salad

Basil Cashew Chicken Salad

Easy Oven Jambalaya

A while back my coworker Kim had the misfortune of her freezer messing up.  She had to quickly cook a lot of the meat she had frozen and one of the things she cooked was this easy oven jambalaya.  She brought some to work for our lunch the next day and it was SO good!  She gave me the recipe and I cannot even tell you how many times I’ve made it since.  My husband is always asking for it, even my picky daughter loves it!

The recipe calls for Uncle Ben’s original rice.  Make sure to get that, Kim said that it does make a difference!  The ingredients do sound a bit strange for a jambalaya but trust me, this is one of the best jambalayas I’ve ever had!  You can be creative with your proteins also.  While jambalaya does typically contain chicken and sausage, shrimp would be delicious and so would crawfish (I know because I did it!).

Easy Oven Jambalaya

Easy Oven Jambalaya

Easy Oven Jambalaya
Recipe from the Barth/Cutrera Family

Ingredients:
1 can French Onion Soup
1 can beef broth
1 small can (8 oz) tomato sauce
1 stick butter, melted
1/2 cup green onions
2 cups Uncle Ben’s Original uncooked rice
1 tbsp minced garlic
Tony’s Creole seasoning and thyme to taste
1 lb. boneless diced chicken and sliced smoked sausage (or shrimp, or crawfish)

Method:

Preheat oven to 350 degrees.  In a large bowl, mix all of the ingredients.  Pour into an oven-safe casserole that has been sprayed with nonstick spray.  Cover with foil and bake for an hour and a half.

Easy Oven Jambalaya

Easy Oven Jambalaya

Sweet Vidalia Onion Salad Dressing

I love salads with fresh homemade dressing.  I’m not big on store-bought dressing, though I will occasionally buy the ones in the produce section because they taste a bit more like homemade.  I had no plans on making salad dressing, in fact I was just going to throw together a simple tomato, cucumber and onion salad with Italian dressing (the only one that I do buy at the grocer) when I noticed that my farmer’s market had their salad mix in stock.

Their salad mix is so delicious and it seems like it stays fresh forever.  I was a bit burnt out on our ranch dressing that I make, so I took to Pinterest to look for something new.  I landed on this yummy sounding Vidalia onion dressing, mostly because it called for primarily all things you would keep in your pantry.  Vidalia onions (they come from Georgia, not Louisiana, did you know that?) are sweet onions, if you were not aware.  I couldn’t find Vidalia’s at our grocery store so I just bought a sweet onion and it worked.  Boy did it work.  Now let me tell you, you’ll get it all blended and mixed up.  Don’t taste it yet.  Seriously, just don’t.  It’s nothing good.  Those flavors need to chill together overnight.  After it’s been in the fridge overnight, shake it up well before drizzling over a salad (lightly).  And sigh in pleasure.

Sweet Vidalia Onion Salad Dressing

Sweet Vidalia Onion Salad Dressing

Sweet Vidalia Onion Salad Dressing
Recipe from One Perfect Bite

Ingredients:
1/2 large Vidalia onion (I used 1 regular sweet onion)
1/4 cup vegetable oil
6 tbsp white vinegar
8 tbsp white granulated sugar (shhhh!)
1.5 tsp dry mustard powder
1/4 tsp garlic powder
1/2 tsp celery seed (I used celery flakes)
1/2 tsp salt
1/8 tsp fresh ground black pepper

Method:

Slice off the ends of the onion on each side, pierce the onion skin with the knife several times all around it.  Place in a microwave-safe bowl with about a tablespoon water and microwave for 4 minutes.  Remove, drain the water and as soon as you are able (it will be hot!), remove the outer papery skin and discard it.  Roughly cut the softened onion into pieces that will fit into your food processor (mine is small), pulse until smooth.  Add the remainder of the ingredients and process until smooth and mixed through.  Pour into a jar or bottle and chill overnight.  Shake well before using.

 

Roasted Garlic Glazed Pork Loin

A while back we had a teachers appreciation lunch at my school. They served a pork tenderloin that was so good, I got the recipe for it. Then not long afterwards, a friend gave me a jar of roasted garlic pepper jelly. The recipe called for preserves, so I knew what the jar of pepper jelly was going to go to!

This recipe is really easy and it does not disappoint. Below is the information where you can get your own jar of Bulldog Pepper Jelly Brand Roasted Garlic Pepper Jelly. But you could use this recipe with whatever jelly/preserves makes your taste buds go “mmmm”! At the lunch, they used orange marmalade, but said that apricot preserves are even better.

Bulldog Pepper Jelly – “The jelly with a BITE!”
bulldogpepperjelly@gmail.com 337-540-7259

Bulldog Pepper Jelly Roasted Garlic Pepper Jelly

Bulldog Pepper Jelly
Roasted Garlic Pepper Jelly

Roasted Garlic Glazed Pork Loin

Ingredients:
1 pork tenderloin
Tony’s Creole Seasoning, to taste
1 tbsp olive oil
Kitchen Bouquet (Browning liquid)
1/2 jar Roasted Garlic Pepper Jelly (about 1 cup)
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce

Method:

Preheat oven to 350 degrees.

Season tenderloin generously with Tony’s, set aside.  Heat 1 tbsp olive oil in a cast iron skillet over medium heat.  Brown the tenderloin on both sides, adding a little Kitchen Bouquet for added color.

In a small bowl, mix the jelly, mustard and Worcestershire.  Brush the browned pork with the glaze, then put in the oven for 30 minutes.  Check for doneness using a meat thermometer.  Add more glaze then cook longer if needed.

Once done, remove from the oven and allow it to sit for at least ten minutes before slicing, to retain juices.  Spoon more glaze over the top when serving.

Roasted Garlic Pork Loin

Roasted Garlic Pork Loin