Saturday, December 4, 2010

Corn Chowder with Chilies

I came across this recipe on The Pioneer Woman's website. I have yet to make a recipe from Ree that I didn't like. This soup is wonderful on a cold winter day and will warm you right up...literally...depending on the heat you add to it. My husband says the more the better!

2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 T. Butter
1-½ whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
½ tsp. Kosher Salt (more To Taste)
3 T. Corn Meal OR Masa
¼ cups Water

(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

Pasta Salad

Microwave Caramel Popcorn

1/2 cup butter
1 cup brown sugar
4 T. light Karo syrup or Molasses
1/4 tsp. salt, optional

Melt butter and add next 3 ingredients. Cook on Hi for 1 minute. Take out of microwave and stir in:

1 tsp. vanilla
1 tsp. baking soda

Cook on Hi for 2 1/2 minutes. Stop and stir every minute. (Watch carefully so it doesn't overflow). Immediately pour over 1 gallon popped corn. Stir until evenly coated with caramel.

Roasted Chicken Noodle Soup

Tres Leches

This is our favorite dessert for our annual Cinco de Mayo celebration!

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 tsp. vanilla extract

2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk

1 1/2 cups heavy whipping cream
3/4 cup white sugar
1 tsp. vanilla extract

cinnamon for dusting on top
sliced strawberries for garnish

Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter and 1 cup sugar together until fluffy. Add eggs and 1/2 tsp. vanilla extract. Beat well. Add the flour mixture to the butter mixture 2 T. at a time; mix until well blended. Pour batter into prepared pan.

Bake for 30 minutes. Pierce cake many times with a fork. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Whip whipping cream until it starts to get thick. Add 3/4 cup of sugar, and 1 tsp. vanilla. Spread over the top of the cake. Be sure and keep cake refrigerated!