Main Dish

Corn Chowder

October 19, 2008 by Tiffany King 12 Comments

Comfort food, warm and filling. This soup is all that. I copied the recipe out of a Frugal Gourmet cookbook many years ago. I’ve made a few changes to the original.

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5 from 1 vote

Corn Chowder

Ingredients

2 qts. chicken stock
1 medium yellow onion diced
4 Tbs. butter
4 Tbs. flour
4 cups unpeeled diced potatoes
1 bay leaf
2 cups half & half
1 bag frozen corn
1 can cream corn
salt and pepper

Instructions

Heat the chicken stock in a large stock pot.
Saute the onion in butter. Stir in the flour to form a roux and cook it for just a minute.
Add the roux to the broth along with the potatoes and bay leaf.
Cook until the potatoes are fork tender.
Remove the leaf and add the half &half and the corn.
Simmer until hot and season with salt and pepper.

Taco Soup

October 15, 2008 by Tiffany King 15 Comments

This is a great recipe! First of all, it tastes wonderful. Secondly, the ingredients can be changed up and substituted as needed. I’ve used pork sausage and ground turkey instead of the ground beef. I’ve used chicken broth instead of beef broth. Often, I find that I don’t have any tomatoes and green chilis and I throw in salsa instead. I’ve even used a can of chili beans in sauce instead of the kidney beans.

The recipe makes a very big batch of soup. It’s enough for my family of 6 to have two dinners and a lunch. Sometimes I put the leftovers in the crockpot to heat for our second day of soup. (A whole recipe is too much for the crockpot.) The soup freezes well too, if you want to save it for another time.

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5 from 2 votes

Taco Soup

Ingredients

Large package of hamburger 2 lbs. or so
Large onion chopped
2 cans Black Beans drained and rinsed
2 cans Dark Red Kidney Beans drained and rinsed
2 cans Corn drained (you could use frozen)
1 can Tomatoes with Green Chilis Rotelle
1 can Diced Tomatoes
1 15 oz can Tomato Sauce
1 can Beef Broth
2 packages of Taco Seasoning
2-3 cups of Water

Instructions

Brown the meat and onion together. I like to rinse the hamburger under very hot water to get rid of the extra fat.
Add in all the other ingredients and cook until it’s hot.
Serve with cheddar cheese and corn chips or with corn bread.

Notes

I usually put half of this in the freezer for another meal. I dump it frozen, into a 6qt. slow cooker and cook it on low all day.

Grilled Chicken with Soy Marinade

October 14, 2008 by Tiffany King 4 Comments

This is a simple way to dress up grilled chicken. Ingredients – equal parts soy sauce, sugar and Italian dressing. I used about 1/2 cup each.

Mix up the marinade ingredients and pour it over boneless chicken breasts. I put the chicken in a ziplock bag. You could marinate the chicken the night before you plan to cook them, or the morning before your dinner or if you’re like me, about 30 minutes before they hit the grill. Just be sure to put them in the fridge while they’re waiting for grill time.

Yes, the chicken breast in the middle is a little pale. My grill doesn’t cook even, but it does cook.

That’s it! Easy and fast. Leftovers pack up the next day as part of a salad, wrapped in a tortilla with lettuce, on a roll for a sandwich etc. I had a salad at Chic-fil-A the other day that would be easy to create at home with this chicken. (I know this blog is about eating at home, but that doesn’t mean you can never eat out!) The Chic-fil-A salad had grilled chicken, lettuce, apples, grapes, mandarin oranges, cran-raisins and a berry vinaigrette dressing. Yum! I may have to make that for dinner sometime soon!