Chicken corn chowder

http://bunsinmyoven.com/2011/02/18/corn-and-chicken-chowder/

Corn and Chicken Chowder

Ingredients

1. 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
2. 6 slices bacon, chopped
3. 8 scallions
4. 3 medium potatoes (I use Idaho potatoes)
5. 2 tablespoons all-purpose flour
6. 3 cups whole milk
7. 2 cups chicken stock
8. 2 teaspoons Old Bay seasoning
9. 1 teaspoon dried parsley flakes
10. 1/2 teaspoon dried thyme
11. 1/4 teaspoon cayenne pepper
12. 1 small can (4 ounces, I believe) chopped green chiles
13. 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
14. Salt and pepper, to taste
15. handful of grated cheddar, for garnish

Instructions

1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
2. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
3. Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
5. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

CHILI TONIGHT

Norm's Chili (Diana adds chorizo) Dec 2008. changes Charlie liked

1 lb hamburger 

1 lb. ground pork 1 pkg chorizo, no pork

1 onion, finely chopped 

8 oz tomato sauce 

1 Tbs. sugar 2 T. sugar

3 Tbs. chili powder  Omit or cut way back. DON”T use cayenne

1 ounce red wine vinegar 

1 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans, not drained 

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1 bottle beer 

1-2 ounces cocoa powder 

dash or two Tabasco No Tabasco, added about 1/4C ketchup

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Chili toppings

soda crackers,

corn chips 

thin sliced radishes

thinly sliced green onions 

sour cream 

diced fresh jalapeno 

green olives, halved 

chopped white onions,

small dice tomato 

fresh lime wedges 

grated cheddar cheese

salsas/pico de galo

grated monterey jack 

diced avocados

pinto beans 

shaker bottle of red pepper flakes

tosted baguette slices 

Tabasco sauce

cilantro leaves

Coconut shrimp, pepper steak and pineapple chicken bulgogi

Coconut shrimp
3/4 cup panko (Japanese breadcrumbs)*
1/2 cup unsweetened shredded coconut**
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
 2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact

Peanut oil (for frying)  preparation Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet.

DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.

 Dip sauce

 Combine Pina Colada mix, powdered sugar and rum in a small mixing bowl and set aside.

 Pineapple Dak Bulgogi (Pineapple Korean BBQ Chicken) (makes 4 servings)
Ingredients:
1 pound chicken breast (thinly sliced)- I cooked in large pieces, not sliced.
 1/2 cup gochujang
5 cloves garlic (grated)
1 inch ginger (grated)
1 small onion (grated)
1 cup pineapple pieces & their juice
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
2 green onions (chopped)
1/4 teaspoon pepper
1 tablespoon sesame seeds (toasted and crushed)

 Directions: 1. Mix everything in a freezer bag and marinate for an hour. 2. Grill, saute or stir fry the chicken and pineapple pieces until cooked. Pepper steak, sprinkle steak with Montreal steak mix, grill

Whisky steak dinner

The other day, we had dinner at Dodge City Distillery Restaurant and Cassie had a steak marinated in whiskey and soy sauce.  We all tasted it and was impressed with it so I thought I'd try it at home.  Here is what I mixed together.  Cassie said she was surprised at how close it was.

Note: Photobucket denied access to my photos posted there so this whiskey steak dinner is one made Nov, 2017 and posted to replace the original. The potatoes in the picture are smashed potatoes and compound butter. Recipe posted in November 2017.

3 Tbs. Worcestershire sauce

2 Tbs. Mango vinegar

1 C. water

1/4 C. packed brown sugar

2/3 C. Maker's Mark whiskey

3 strip steaks

Marinated for about 4 hours, then grilled.

Next time I want to try the recipe with Southern Comfort instead of bourbon

We had a salad with baby spinach greens, hard cooked eggs, gorgonzola cheese, carrots, bacon bits, green onions and green and black olives

We had twice baked potatoes with sweet cream, sour cream, cheddar cheese, bacon crumbles and fresh chives. 

We also had green beans and cantaloupe. 

Home made pizza

I made some bread dough using a sourdough starter I've had about a year and there was enough to make two large pizzas.  I topped one and Charlie and Cassie each topped half of the other one.