 Mom’s Corn Chowder
Serves 4 to 6 guests Cooking time 30 min 2 T Olive Oil ½ small Onion, diced small 2 stalks Celery, sliced 1/2 c Carrots, chopped 3 c Chicken Stock 2 c Potatoes, peeled and diced ¾ c cooked and chopped Bacon 2 c whole Kernel Corn, undrained 2 c Heavy Cream 2 c Bisquick mix 1 c milk Salt and pepper 1. In a large pot, add olive oil then add onion, celery and carrots. Sauté over med high until tender 2. Add chicken stock and potatoes bring and boil until Potatoes are tender 3. Add bacon, corn and heavy cream slowly over med low heat bring back to boil 4. In a small bowl mix Bisquick and milk to make dumplings. Mixture will be sticky and lumpy 5. When pot is back to boil spoon in dumplings one at a time with a teaspoon. When they are all in the pot cover the pot and turn on low. Simmer 8 to 10 minutes to cook dumplings through. 6. Season to your taste with salt and pepper. This delicious soup may be prepared far ahead of time, then reheated.
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1. In a heavy large frying pan, brown bacon and set aside. Save the bacon fat in the pan.
2. Sear the chicken on high and remove from pan. 3. Reduce heat to medium-high. Sauté carrots, celery, garlic and rosemary for 2 to 3 minutes. 4. Add asparagus and cook another 1 to 2 minutes. 5. Add white wine and scrape bits off bottom and sides of pan for flavor then cook 1 minute. 6. Add chicken stock and then butter (one at a time) and bring to a low boil. 7. In a small cup mix together cornstarch and 2 Tablespoons wine. 8. Add to boiling pot while constantly stirring cornstarch mixture. Once added, stir pot. Sauce will thicken. 9. Add bacon and chicken back to boiling pot and mix. 10. Add pepper to taste. 11. Garnish with parsley. 12. Serve over roasted potatoes, pasta or rice.  Roasted Carrots
1. Preheat oven to 425 degrees 2. On a baking sheet place peeled carrots - Spread them out so that they are not touching. This is important! If they touch they will steam in their own juices and not caramelize. If you are doing a lot of carrots use more than one pan. 3. Drizzle with olive oil 4. Sprinkle with salt 5. Bake until you see blackened spots (blackened means flavor!) -about 12 to 15 minutes. Some will shrivel slightly and that’s okay! Serve with dinner or as my daughter and I eat them: an afternoon snack.  Stuffed Mushrooms 20 to 25 good-sized baby Portabella Mushrooms whole, cleaned 1 lb ground Sausage 3 Tablespoons chopped Onion 2 teaspoons chopped Garlic 2 Tablespoons fresh chopped Sage 1 teaspoon chopped Thyme 1 ½ cup Monterey Jack Cheese, shredded 1 bottle robust Cabernet Sauvignon 1. Preheat oven to 350 degrees. 2. Pop stems out of mushroom caps. 3. Place caps on a baking dish face up. 4. Chop stems and set aside. 5. In a large skillet, brown the sausage about 5 min. 6. Stir in onion and stems and cook another 2 min. 7. Stir in garlic, sage, thyme and cook 2 min. 8. Remove from heat and stir in 1 cup of Monterey Jack. It will melt a little and that’s good. 9. Fill mushroom caps with sausage mixture. 10. Top with remaining ½ cup Monterey Jack. 11. Pour yourself a glass of wine while you bake the mushrooms 15 to 18 minute until cooked through. |
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