Chicken, Corn and Potato Chowder with Corn Muffins

A perfect cold weather dinner!









Corn Muffins

Ingredients
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk

Technique
Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan, or use muffin cups. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Spoon into prepared muffin cups. Bake for 20 minutes.  Yield 12 muffins.



Chicken Corn Soup

Ingredients
1-2 lb skinless, boneless chicken thighs or breasts chopped into bite size pieces
2 tablespoons olive oil
1 onion, diced
3 cans or one large box or chicken stock
2 tablespoons dried parsley
salt and pepper to taste
2 potatoes, washed and diced
1 1/2 cups frozen corn kernels or 2 cans fresh corn
Half pint heavy cream

Technique
Pour olive oil into large pan or stock pot, place chicken in and sauté until almost cooked through. Add onions and cook until onions are soft. Add chicken stock, and stir in parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream. Serve with corn muffins! Buon appetito!



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City Chicken

Ingredients

2 lbs of cubed pork, threaded onto skewers
½ cup of flour
1 tablespoon Garlic powder
½ teaspoon ground black pepper
3 Tablespoons butter
3 Tablespoons olive oil
1 package onion soup mix
1 can chicken broth
1 cup water

Technique

Combine the flour, garlic powder, and black pepper on a plate. Roll skewers of pork around in the flour until fully coated. Melt butter and heat oil in a large skillet. Brown skewers on both sides for about 5 minutes. Sprinkle soup mix over pork, add water and chicken broth and simmer for 1 hour or until tender. Reserve the liquid in the pan as juice for potatoes or rice. I serve mine over mashed potatoes! Buon appetito!




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Chicken Pot Pie

Ingredients

3 tablespoons butter
1 medium yellow onion, chopped
2 large carrots, chopped
2 stalks celery, thinly sliced
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 cups bite-size pieces chicken
1/2 cup heavy cream
Salt and pepper to taste
1 (9-inch) pie crust, in a pie pan
1 prepared pie crust top


Techinque

Preheat oven to 400°F.

Melt 2 tablespoons of the butter in a large heavy skillet. Add the onions, carrots, and celery and cook over medium heat until softened, about 10 minutes. Stir in flour. Cook for 1 minute. Add broth slowly, while stirring, and bring to simmer. Stir until thickened, then add chicken, cream, and salt and pepper.

Using a slotted spoon, fill pie crust with chicken and vegetable filling. Pour in any remaining liquid until crust is almost filled to the top. Moisten edge of pie crust with water and arrange pie crust top on top, sealing the edges with a fork. Cut slits into the top of the pie. Bake for 30 to 40 minutes, until pie crust is golden brown and filling is bubbling. Set aside to let rest for 10 minutes, then serve. Buon appetito!



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Sausage, Tomato & Eggplant Sauté

Ingredients

4 links Chicken, Mozzarella, and Basil sausage, cut into 1/2-inch pieces
2 tablespoons extra virgin olive oil
4 to 6 large garlic cloves, finely chopped
3 tablespoons fresh cilantro
1 pound zucchini or eggplant, cut into 1/2-inch pieces
3/4 pound cherry tomatoes, halved
Salt and pepper

Technique

In a large pan add olive oil and garlic and sauté on medium. Since the sausage is fully cooked add that and the eggplant to the pan. Sauté for 5-8 minutes or until warm. Add tomatoes and cook until they are warm not wilted. Remove from pan and sprinkle with salt, pepper and cilantro. I served mine with ditalini pasta to satiate the children. Buon appetito!



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Leftover Turkey Nacho Casserole

Ingredients

1 bag slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1 cup dairy sour cream
1 can cream of chicken soup (do not add water)
2 cups shredded Monterey Jack cheese or cheddar cheese

Technique

Preheat the oven to 350. Pam a 9x13 casserole dish. Layer half the tortilla chips on the bottom of the dish. In a large bowl combine, turkey, salsa, corn, sour cream, and soup. Layer evenly into dish. Bake covered for 30 minutes. Remove from oven layer on remaining chips and cheese. Bake uncovered for another 5 min or until cheese is bubbly. Buon appetito!


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Leftover Turkey Sandwich with Cilantro Sauce

This was delicious!!







Ingredients
Ciabatta Bread
Mixed Greens
Sliced Cheddar
Cooked Turkey

Sauce:
1/4 cup Mayo
Splash white wine
2 tablespoons finely chopped cilantro
1 teaspoon finely chopped garlic
1/4 teaspoon black pepper

Technique
Mix all the ingredients for the sauce together in a small bowl. Spread half the sauce onto the roll and layer on the other ingredients. Buon appetito!


Yield: 2 Sandwiches





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