A-Maizing Creamy Chicken and Corn Chowder

Ok, so I know this is really a summer recipe, but I transformed it into a hearty meal so we can enjoy a little taste of summer on those cold and dark winter nights! 


Ingredients:

2 tablespoons butter
1 tablespoon Olive Oil
1 small yellow onion, diced
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
6 sprigs fresh thyme, leaves only
1 rotisserie chicken (pre-cooked from stop and shop is the way to go!)
1/4 cup all purpose flour
8 cups chicken stock (2-32 ounce cartons of chicken stock, I prefer Kitchen Basics)
3 cups heavy cream (preferably Farmers Cow brand, it tastes better and supports local farmers!)
3 medium sized red potatoes, skin on and diced
Salt and Pepper to taste
2 16 ounce packages of frozen corn
1/4 cup of fresh chopped parsley

Directions:

Heat the butter and olive oil in a soup pot over medium heat.  Add the onion, garlic, thyme, and crushed red pepper and cook until onion is soft, 8-10 minutes.  Add the flour to the pot and stir really well to coat.  Pour in chicken stock and bring to a boil.  Add chicken, cream, and potatoes, then bring to a boil for about 7 minutes...you really want the potatoes to break down because this is what will help thicken your chowder.
Season with salt and pepper and add the corn and simmer for about 15 minutes.  Stir in the parsley and let simmer another 5 minutes.
Serve with some toasted Italian bread and serve!

New Orlean's Style Spicy Sausage and Chicken Gumbo

Hearty dinners don't always have to mean heavy dinners and healthy dinners don't always mean tasteless either!  I came across this recipe on Pampered Chef's website and it looked so easy and most importantly so versatile as far as the ingredients go, so I decided to switch up a few things and make it less heavy and a little bit more healthy.  The original recipe called for smoked beef sausage, which is very flavorful, yet a little to heavy for my taste and can tend to be a little bit on the greasy side.  So, I switched out the beef sausage for spicy turkey sausage.  Turkey sausage can be such a great substitute for your meals that call for regular sausage, its lighter on the belly (don't you want room for dessert?), less expensive, less, greasy, and is packed with flavor!!!  I know, I know, its not "sausage" but believe me, I'm Italian and if I love it, you will too!  For this recipe I choose to use spicy turkey sausage, but if you can't take the heat...then use mild! ;)

I also decided with this recipe to change the chicken as well.  The recipe called for chicken breasts which had to be sliced and diced.....really?.....who's in the mood for that after a long day?  Not me!  So I went with the thinly sliced chicken tenderloins....all they are is chicken breast that's already thinly sliced in half and then sliced again into "chicken strips".....WAY easier and less time consuming!  So with the chicken strips, all you really need to do is cut them into 1 inch pieces and your good to go!

My next change was with the rice.  Now, you can use plain white rice, or you can go healthy and use brown rice, which is equally delicious...I however decided to use a box of Zatarain's New Orleans Style Jambalaya Mix Rice.  It has a real nice smoky flavor to it and is very hearty and rich in flavor without over stepping the rest of the ingredients, and I had it in my cabinet so it was free! 

My final switch up was with the chicken broth....kinda weak for winter time if you ask me....so to "hearty up" the recipe I substituted it with chicken stock, which tends to have a heartier body to it and real good "stick to the ribs" kinda attitude!

Basically what my point is, is find a recipe you like and don't be scared to switch things up, add a dash of this, or a dash of that!  Recipes should be the foundation of your meal and shouldn't always be followed to the "T".....I mean really....what fun is following the rules???

Ingredients:

* 1.25 lbs of Spicy Turkey Sausage
* 1 Medium Spanish Onion
* 2 Stalks Celery, washed, trimmed, and sliced
* 1 Package Boneless Skinless Chicken Tenderloins
* 2 tbsp Cajun Creole Rub
* 2 cans (14.5 oz each) diced tomatoes
* 4 cups (32 ounces) chicken stock, divided (I used Natures Promise, Organic)
* 3 tbsp cornstarch
* 1 small yellow squash (cut lengthwise, each cut lengthwise again, then sliced)
* 1/2 tsp salt ( I prefer Kosher)
* Hot Rice (your choice, cooked as directed on box)

Directions:

1. Cut sausage in half lengthwise, then into 1-inch-thick slices. Place sausage in skillet and cook over medium heat for 2-3 minutes or until lightly browned.
2. Meanwhile, coarsely chop onion, thinly slice celery, and cut bell pepper into 1 inch pieces. Cut chicken into 1 inch pieces. In a mixing bowl, toss chicken and rub together. Add onion, celery, bell pepper and chicken to skillet; cook, stirring occasionally, for 4 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Add tomatoes and 3 cups of the chicken stock to the skillet; cook 3-4 minutes or until mixture comes to a boil.
3. In another bowl, combine cornstarch and remaining broth; whisk until smooth. Slowly add cornstarch mixture to skillet; stir to combine. Cook 3 minutes or until thickened. Add cut up squash and salt to skillet; cover. Remove from heat; let stand 2 minutes. Serve gumbo over hot cooked rice. 

**Here's a little tip if you choose to use the Zatarain's Jambalaya Rice, start the rice first because it is NOT instant rice, so it does take a little time.  Plan for about 20 minutes for the rice, which is about the same time it takes to cook the Gumbo!  This way everything is done at the same time and you won't find yourself waiting!

Vanilla Bean Sugar

This is by far one of the best things I've ever tried mainly because of its versatility.  Vanilla sugar can be used in anything from chocolate chip cookie recipes to your morning cup of coffee...its bold vanilla flavor really changes the dynamic of any recipe.  There are three types of vanilla beans: Bourbon, Tahitian and Mexican...I used the Bourbon type in this recipe because it has a better and stronger flavor and the pods seem to have way more seeds in them.  You can pick up vanilla beans in any grocery store, just be sure to take a good look at them!  Always make sure they are in a glass container and never buy beans that look dry, brittle, or gray in color.  For your first attempt at it try this recipe, its super easy, super fast, and super delish! 

Ingredients:

• 2 Whole Premium Bourbon Vanilla Beans
• 4 Cups Granulated or Raw Sugar

1. Pour the sugar into the glass mixing bow and make a small well in the middle.
2. Place the beans on a cutting board. Using a small sharp knife carefully slice open each Bourbon vanilla bean lengthwise and scrape the tiny seeds into the sugar well. Lay the bean pods aside for use in Step #6
3. Stir the vanilla seeds and sugar until well blended. Use a wooden spoon to carefully mash or grind the seed into the sugar to get an even consistency.
4. Cut each remaining vanilla bean pod into three to four pieces and add to sugar mixture. Stir again until well blended. Always include the vanilla bean pods because the oil in the skin and the inside of the pods will intensify the flavor of the sugar mixture.
5. Place the vanilla sugar in an airtight glass container or re-sealable plastic bag. Store it in a dark, dry place for two weeks before using the mixture. Shake the mixture once or twice each week to continue to release the vanilla flavoring into the sugar.
6. Since the Bourbon vanilla beans can be re-used several times, add additional sugar to your mixture, re-seal and re-store. Your first batch of sugar is good to use for up to a year, but this time frame is extended when you add more sugar. Replace the beans when you can no longer smell or taste the vanilla.

Banana Nut Bread

 

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• 1 1/2 cups chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten, then add pecans. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Mexican Hot Chocolate Cookies

 

 

Ingredients:

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, divided
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder

Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer or your handy dandy kitchen aid mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.

Cranberry Jalapeno Relish

Ingredients:

24 oz fresh cranberries (two bags and I prefer Ocean Spray)
½ cup fresh lime juice (about 3-4 limes, plus zest)
½ cup water
 1 small shallots, finely chopped
1 teaspoon salt
1 bunch cilantro, chopped
1 jalapeno pepper (feel free to use the canned ones, you can go more or less on this depending on preference)
1 tablespoon chopped garlic
2 ½ cups sugar

1. Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.
2. Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer on medium heat, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.


*Tips*
Have left over turkey?  Slice some up on a honey-wheat roll with cheddar cheese (Cabot of course) and Cranberry Jalapeno Relish and serve! 

Don't have any turkey left over?  Spread some of the relish on top of a block of cream cheese and use as a spread for crackers!

Banana Nut Muffins

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly butter 2 muffin tins (or line them with muffin cups).
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork, or hand masher, in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

*Optional*
Cream cheese frosting pairs really well with these muffins!  And who doesn't like a little sweet treat to start the day right?!