Corn Chowder

Corn Chowder

7 ears corn, husked and silks removed
1 T. olive oil
2 T. butter
1 lb. Yukon Gold potatoes, cut  into 1" cubes
1 celery stalk, finely chopped
2 jalapeno peppers, ribs and seeds removed, finely chopped
1 red bell pepper, seeds removed, finely chopped
3 cloves garlic, finely chopped
1 tsp. cumin
4 oz. cream cheese, cut into 1" cubes, at room temperature
4 c. chicken stock
Salt and pepper

Cut the kernels off the ears of corn.  Scrape down the cob to release the juice from the corn.  
In a soup pot,  heat the olive oil and butter over medium-high heat.  Add the potatoes, celery, peppers, garlic and cumin.  Reduce the heat to medium, cover and cook until the vegetables soften, about 12 minutes.  Add the corn and the 4 c. chicken stock.  Bring to a boil then reduce the heat and simmer until the potatoes are tender.  Stir in the cream cheese until melted.  Season with salt and pepper.

(If fresh corn isn't available, thaw frozen corn and chop it on a cutting board.  Then add 1/4 c. whole milk to the recipe.)

Pork and Poblano Skewers

 

Pork and Poblano Skewers

Ingredients

• 3 T. brown sugar

• 3 T. soy sauce

• 2 T. orange juice

• 1 T. lemon juice

• 1 seeded minced jalapeno

• 1/2 tsp. black pepper

• 1 lb. pork tenderloin

• 1 fresh pineapple

• 2 poblano peppers

Instructions

1. Peel and core the pineapple and cut into 1 1/2" cubes.

2. Combine the brown sugar, soy sauce, orange juice, lemon juice, jalapeno and pepper. Divide this marinade into two bowls.

3. Cut the pork into 1" cubes. Put in one of the bowls with the marinade. Stir to coat.

4. Put the pineapple in the other bowl with the marinade. Stir to coat.

5. Cut the poblano peppers into 1 1/2" squares.

6. Thread the pork, pineapple and poblanos onto metal skewers. Grill over charcoal or gas for 14 minutes or until done.

Turkey Stuffing Bake

 Turkey Stuffing Bake

2 T. butter

1/2 c. chopped onion

1/4 c. finely chopped celery 

1 c. cooked long grain rice

1 (8 oz.) package herb-seasoned stuffing mix

2 c. water

4 c. diced turkey or chicken

3 eggs

1 (10.75 oz.) can cream of chicken soup

1/2 c. sour cream

1/4 c. milk

1/2 tsp. poultry seasoning

1/4 tsp. freshly ground black pepper 

Preheat the oven to 350 degrees.  Grease a 9” x 9” baking dish.

 

Melt the butter in a small saute pan.  Add the onion and celery; cook over medium heat until soft.

In a large bowl, combine the stuffing mix and the 2 cups water.  Stir in the turkey, eggs and half of the condensed soup.  Stir in the cooked rice and the cooked onion and celery.  Spread into the prepared baking dish.

Bake, uncovered, for 35 to 40 minutes or until heated through.  While this is cooking, combine the remaining 1/2 can of soup, the sour cream and the milk.  Cook over low heat until heated through, stirring occasionally.

Serve the turkey bake cut into squares with the sauce spooned over the squares.

Horseradish Pub Cheese

 

Horseradish Pub Cheese

Ingredients

• 2 Cups Shredded sharp cheddar cheese
• 4 Ounces Cream cheese
• 1/4 Cup Sour cream
• 1/4 Cup Horseradish Drained
• 1 T. Water
• 2 Teaspoons Dijon mustard
• 2 Teaspoons White wine vinegar
• 1/2 Teaspoon Salt
• 1/8 Teaspoon Ground pepper

Instructions

• Set the cream cheese out to soften.
• Place all the ingredients in a food processor.  Pulse until thoroughly combined.
• If desired, you can top with some chopped chives or green onions for color.

Crockpot Chicken Fajitas

 

Crockpot Chicken Fajitas

Ingredients

• 2 lb. chicken breast

• 1 jar your favorite salsa

• 1 red bell pepper julienned

• 1 green bell pepper julienned

• 1 orange bell pepper julienned

• 1 large yellow onion sliced

• 3 cloves garlic minced

• 2 tsp. chili powder

• 2 tsp. cumin

• 1 tsp. paprika

• 1 T. brown sugar

• salt

• pepper

To serve:

• Tortillas

• Cheese

• Sour Cream

• Salsa

Instructions

1. Slice peppers and onion and mix together. Layer 1/2 cup of salsa in crockpot. Put half of pepper mixture and minced garlic in the crockpot. Combine spices in a bowl. Sprinkle spices on both sides of chicken. Lay chicken on top of peppers in the crockpot. Put remaining peppers on top of chicken. Sprinkle remaining seasoning in crockpot. Add another 1/2 cup of salsa. Cover crockpot and cook on low for 6 hours or high for 3 hours. Remove chicken from crock pot and shred.

2. Serve with tortillas, shredded cheese, sour cream (if desired) and salsa.