Potato Corn & Bacon Chowder

I absolutely love soup! My husband can attest to the fact that I make soup about 2-3 times a week. I'm not sure how much he loves it, but he never complains ;) This soup is one I've made before and keep coming back to. It's chunky, creamy and topped with crisp pieces of bacon. Let's be honest, everything is better with bacon! I like to add leek to it in the fall because it really gives the soup added flavor and texture. Also fresh corn is definitely the way to go but if you can't get your hands on some, try frozen. One thing I really love about this soup is that it comes together in 30 minutes... that and the fact that it's an entire meal in one bowl. It's hearty and filling and will definitely keep you coming back for more!

Potato Corn & Bacon Chowder
Ingredients
1 tbsp. all-purpose flour
1 tbsp. butter
1 c. whole milk or half & half
4 c. or (1) 32 oz. box chicken broth
3 slices of thick-cut bacon, cooked until crisp and diced
½ c. medium-sharp cheddar cheese, grated
3 russet potatoes, rinsed, peeled (optional) and cubed into 1" chunks
2 c. fresh corn
½ of a yellow onion, diced
1 leek, rinsed well and diced
1 clove garlic, minced
1 tsp. sea salt + a pinch for sweating
½ tsp. freshly ground black pepper
¹⁄₈ - ¼ tsp. cayenne pepper, depending on personal taste

DIRECTIONS:
1. Set a large stock pot or dutch oven over medium-low heat. Add butter and melt. When butter has melted add onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 3 more minutes.
2. Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 30 minutes or until potatoes are tender.
3. Once the potatoes are tender and the soup has thickened, turn heat off. Add in cheddar cheese and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.
Stephen + Natalie | Makes approximately 4-6 servings

Chicken and Chorizo Paella

Every time a chef on the Food Network made paella I would immediately change the channel. Since I don't like seafood I thought I would never be one to eat paella. I was wrong. You see a few weeks ago at work I was browsing through the menu for our class and lo and behold, there was paella. To my surprise no seafood was involved. I was a bit astonished. I guess I had always seen mounds and mounds of seafood in paella and never thought it could be prepared in any other way. Again, I was wrong. In fact there are several different kinds, but really it is adaptable to individual tastes (duck, rabbit, pork, chicken, seafood, or vegetarian). Anyway, I was so impressed with the chicken and chorizo paella that I had to make it at home. One thing I love about this dish is that aside from cooking the meats, it really is a one dish wonder (always a plus when you're the one that does the dishes). Since it is a main dish, we served ours up with a side salad and some fruit. It was super filling and full of great flavor! I hope you'll give this a try, it's a great meal for cooler weather and can be adjusted to serve a few or a crowd. Enjoy!

Chicken and Chorizo Paella

Ingredients

4 tbsp. olive oil

3-4 saffron threads

2 c. short-grain white rice (I used Bomba)

4 c. chicken broth

1 lb. chorizo, cooked and diced

1 lb. chicken, cooked and diced

4 cloves garlic, minced

1 yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 tomatoes, seeded and diced

1 c. thawed peas

4 tsp. smoked pimentón (Spanish paprika)

½ tsp. cayenne pepper

½ tsp. oregano

salt + freshly ground black pepper (season to taste)

DIRECTIONS:

1. In a medium size paella pan over medium heat, pour 2 tbsp. of olive oil into the pan and sprinkle in saffron threads. Heat until fragrant (be careful not to burn). Add garlic, onion, bell peppers, and tomato. Cook until soft, about 3-4 minutes.

2. Add remaining olive oil and pour in rice. Stir until rice is coated. Add chicken broth. Bring mixture to a simmer, then reduce heat. After about 15 minutes add chicken, chorizo, and peas. Cook until the broth is absorbed and the rice is tender. Cooking time will vary, for me it took about 25-28 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan. 

3. Season with pimentón, cayenne pepper, oregano, salt, and black pepper. Serve immediately.

Adapted from Sur La Table, Chicken Shrimp and Chorizo Paella | Makes 6 servings

Loaded Potato Soup

If you're looking for a quick, easy, filling soup, look no further. When I told Stephen that I was making soup for dinner he gave me a funny look. "Oh, I see, we're going to have a nice summer soup... it's like 90 degrees outside," he replied sarcastically. However, once he had a spoonful he quickly changed his tune :)

We think you'll like this loaded soup just as much as we did!

Loaded Potato Soup
Ingredients
3-4 russet potatoes, cubed
5 c. low-sodium chicken broth
½ c. milk
2 tbsp. butter
2 cloves garlic, minced
⅓ c. cheddar cheese, grated
6 slices bacon, cooked and broken into pieces
2 green onions, diced
½ tsp. salt
½ tsp. ground black pepper
pinch of cayenne pepper

Toppings:
1 green onion, diced
Additional bacon bits
Dollops of sour cream
Grated cheddar

DIRECTIONS:
1. In a large pot melt the butter over medium heat. Add garlic and cook for 1 minute or until it becomes golden brown in color. Add the potatoes and cook for 3-4 minutes. Add chicken broth and milk. Turn heat to mediun-high. Simmer for 30-40 minutes or until potatoes are tender.
2. Add cheese, bacon pieces, green onion and seasonings. Turn heat to low and cook for an additional 5 minutes. 

3. Serve and garnish with desired toppings.

Stephen + Natalie | Makes approximately 4 servings

Traditional Macaroni & Cheese

Dinner time rolled around and I was rushing to come up with something to make. It was 7:30 or so and our stomachs were growling. I had meant to go grocery shopping the day before but with so many things going on I didn't have time to. Finally after analyzing the contents of our refrigerator, freezer, pantry and cabinets, I realized the only thing I felt like making was some sort of pasta dish. I grabbed my recipe binder and flipped to this macaroni and cheese recipe. I was pleasantly surprised and a little relieved to see that it would only take 20 minutes to make and that I had everything it called for. Of course I always like to change things up, so some of the additions I made include the ground mustard and the ham. We served this up with BLT sandwiches, but I'm sure it would go great with just about anything!

Traditional Macaroni & Cheese
Ingredients
2½ c. noodles (cavatappi, fusilli, shells, elbows)
3 tbsp. unsalted butter
2 c. cheddar cheese, grated
3/4 c. whole milk
¼ c. heavy cream
3 tsp. flour
1 tsp. cornstarch
½ tsp. lemon juice
¹⁄₈ tsp. ground mustard
¼ tsp. ground black pepper
¼ tsp. salt
¼ c. thick cut ham, chopped (optional)

DIRECTIONS:
1. In a large pot, bring 2 quarts of water to a boil. Cook pasta until al dente (cut cooking time about 1 minute short). Turn heat off, remove from stovetop, drain water and return noodles back to the pot. Set aside.
2. To make the cheese sauce, melt butter in a small pot over medium heat. Add flour and let cook for 1-3 minutes, whisking constantly. Slowly pour in milk and cream, continue whisking. Allow mixture to come to a simmer. Meanwhile, grate cheese and toss with cornstarch.
3. Reduce mixture heat to medium-low. Begin to sprinkle in cheese, whisk until smooth. Stir in lemon juice, mustard, pepper, salt and ham. Allow to cook for 3-5 more minutes. Pour hot mixture over warm pasta. Toss and serve immediately.
Adapted from Simply Recipes- Simple Macaroni and Cheese | Makes approximately 4 servings

Italian Meatballs- seriously good stuff

That's right- spaghetti and meatballs. These aren't your average meatballs, they're so much better. I think too many people cut corners and try to add salt and pepper to some beef and call it good, but really by just adding a few simple ingredients, you can make them really tasty and tender. Also I learned from both my uncle and cousins (all great Italian cooks), that simmering the meatballs in sauce after frying them helps develop their flavor and keep them moist (preventing them from turning into hard little rocks). One of the best things about this recipe is that it makes the perfect amount of leftovers to use for meatball subs the next day. Give these a try, I'm sure you'll love them!

Italian Meatballs
Ingredients
1.25 lb ground chuck
1/2 c. Italian bread crumbs
2 large eggs, lightly beaten
1 tsp. milk
1/4 c. grated parmesan romano cheese
2 cloves garlic, minced
1 tbsp. parsley, finely chopped
1/8 tsp. dried oregano
1/4 tsp. red pepper flakes
1/4 tsp. ground black pepper
1/2 tsp. salt
(4 tbsp. olive oil for frying)

Sauce
3 c. traditional Prego pasta sauce (or 1 (28 oz whole tomatoes, pureed)
1/2 of a yellow onion, diced
2 cloves garlic, minced
1 tbsp. parsley, finely chopped
1/2 tsp. basil, finely chopped
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. red pepper flakes

1 lb. pasta of choice, cooked and drained

DIRECTIONS:
1. In a medium size mixing bowl, lightly beat two eggs. Add ground chuck, bread crumbs, milk, grated cheese, minced garlic, parsley, oregano, red pepper, black pepper and salt. Gently combine until incorporated. Overmixing will pack the meat and create dense meatballs.
2. In a large skillet, over medium-low, heat olive oil. Once the oil is hot toss meatballs in. Turn every two minutes or so (when they turn brown), being careful not to burn them. When the meatballs have been browned, transfer to a plate covered with a paper towel.
3. As the oil cools, transfer to a large pot by pouring it through a mesh sieve (depending on how much there is left, you may not want to put it all in). Toss in onion and garlic. This will be the start of your sauce. Let the onion and garlic cook, then add the Prego. Stir until combined. Add parsley, basil, sugar, salt and red pepper. Turn heat on to low and let sauce simmer for 2-3 minutes, then carefully place the meatballs over top. Cover with a lid and simmer for 30-45 minutes.
4. While meatballs are simmering, cook pasta. Drain and divide between bowls or plates. Scoop a ladle of sauce over each 'bed' of pasta, then top with 3-5 meatballs. Garnish with additional parmesan romano cheese. Serve immediately.
Stephen + Natalie | Makes approximately 4-6 servings

To make meatball subs, reheat meatballs. Place slices of provolone cheese on a hoagie roll, top with meatballs/sauce and a sprinkle of oregano. Cover with additional cheese, palace on a pan and toss in oven on broil for 3-4 min.

Spicy Shredded Pork

Oh how I wish there was a Cafe Rio near us. Unfortunately the closest one is in Virginia. When we lived in Utah we ate lunch/dinner there about twice a week, which is probably why Stephen has been nagging me to make Cafe Rio style shredded pork for months (we crave it, all of the time). I'm not sure why I am just now getting around to it (it is incredibly easy to make), but finally this morning I tossed everything in the Crock-Pot and let it go to work. 8 hours later, it turned into that sweet and spicy goodness pictured above. We buttered a pan and heated some flour tortillas in them, piled some pork on them and then topped them off with cheese, lettuce, tomatoes and sour cream. Yum!

Spicy Shredded Pork
Ingredients
1/2 of a yellow onion, cut into wedges
2 chipotle peppers in adobo sauce, minced
1 whole pork butt or shoulder (about 3-4 lbs)
2 cans Dr. Pepper or Coke (or one 2 liter)
3/4 c. brown sugar
1/4 c. water
1 can (10 oz) medium heat red enchilada sauce
pinch of salt

DIRECTIONS:
1. Turn crock pot on to high heat. Place onion wedges onto the bottom of the pot.
2. Salt and pepper the pork butt, then place on top of onion. Pour water and both cans of soda over the pork, add enchilada sauce and brown sugar, stir. Then sprinkle with the chipotle peppers and salt. Place the light on the pot and cook for 6-7 hours. During the cooking process, turn the pork 2-3 times. When the meat is falling apart and really tender, you know it is ready.
3. Remove the pork from the pot and place onto a cutting board. Using two forks shred the meat, discarding any fat. Return meat to the liquid in the pot, heat for an additional hour, keep warm until you are ready to serve it.

Homemade Tomato Soup

I've been making a lot of soups lately... wishful thinking perhaps? The weather is still warm out but it has been raining a lot, so maybe that's what has put me in such a big soup mood. Last night I made a Zupas inspired tomato basil with orzo soup and broiled some sourdough bread with cheddar to go along with it- yum!

Creamy Tomato Basil Soup
Ingredients
1 tbsp. reserved oil from sun-dried tomatoes or olive oil
1/2 medium onion, chopped
1/2 c. carrot, grated finely
3 cloves garlic, minced
2/3 c. sun-dried tomatoes packed in oil
2 1/2 c. canned diced tomatoes
3/4 c. chicken broth
1 (10 3/4 oz.) can tomato soup
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried oregano
1/2 tsp. dried basil, 1/2 tsp. fresh basil (I use Gourmet Garden tubes found in the produce section)
1/4 tsp. red pepper flakes (optional)
3 oz. cream cheese (full or reduced fat), cubed
2 tbsp. whole milk or half and half

1/4 c. freshly grated parmesan for garnish
2 c. cooked orzo pasta

DIRECTIONS:
1. Place oil in a large skillet or pot over medium-low heat. Add onion, carrot and garlic. Cook for 4-5 minutes or until vegetables are tender, stirring often.
2. Add sun-dried tomatoes, canned tomatoes, tomato soup, chicken broth, sugar, salt, pepper, oregano, basil and red pepper flakes. Bring soup to a boil for 2-3 minutes, then reduce heat and simmer for 30 minutes.
3. Remove soup from heat. Transfer soup to a blender. Add cream cheese and whole milk or half and half. Remove center piece from blender to allow steam to escape. Cover with a paper towel to prevent splatters. Process for a few minutes until smooth, making sure the soup is creamy (I would pulse it for at least 2-3 minutes in order to avoid it being chunky- trust me!).
4. Return mixture to stove and heat for 5 minutes. Add additional salt and pepper to taste. Place two large spoonfuls or orzo pasta in bottom of individual bowls. Ladle soup over and garnish with parmesan.

Hot & spicy, warm & cozy.

Photo courtesy of thepioneerwoman.com

Last night I was looking for something to make that was quick and filling. I've been wanting to try the Pioneer Woman's Corn Chowder with Chilies for a long time, so with all the ingredients on hand, I did, and it was really good! I will say that it's got some heat to it, so if you're not a fan of spicy soups, go easy on the chipotle chilies. Other than that, it was the perfect meal for a rainy night and it cooked up in less than 30 minutes. A great addition to the soup would be chunks of potato- also some extra bacon :) If you're wanting to make it lighter, substitute the heavy cream for whole milk and add extra corn meal to thicken the base.

I'm currently

 baking from these:

1. Taste of Home Fall Baking

Get it! I has a lot of really good recipes and tips in it.

2. Food Network Fall Magazine-

It's got a lot of really good quick meals in it as well as several little pamphlets

featuring ways to cook/prepare certain vegetables.

3. KitchenAid Best Loved Recipes-

I found this at a bargain book sale at the BYU Bookstore a year or so ago and I finally

cracked it open. Now that I have a KitchenAid, I've been trying out all sorts of things from it.

and loving these:

1. Walking day trip backpack from Modcloth via Beso

2. Modal plain tights in ochre via ASOS

3. Caslon stripe button shoulder sweater via Nordstrom

4. Heritage raincoat via Anthropologie

5. Kendzior leather oxfords via Aldo

PS... 

If you've never checked out ASOS, you really should (above is their website)...

...especially if you need style advice or want to keep up with the latest trends.

+ they've got a huge variety of clothes, jewelry and accessories.

Did you know?

The Pioneer Woman has her own Food Network show.

That's right, she's cooking up a storm on Saturday mornings. I'm just a little excited ;)

PW's Pasta with Roasted Red Pepper Sauce. It was good, real good, minus the pine nuts [not a fan].

Our favorite little pizza place

here in Florida looks like a dive. Ok, it kind of is. But it's really yummy and they make these little things called pizza muffins (savory little pizza rolls), and boy are they good! Stephen and I have made them at home a couple of times. Here are some instructions for my quick and easy muffins.

[note ingredients can be changed according to preference]*

Pizza Muffins
Ingredients
1/2 c. chopped pepperoni
1/2 c. chopped ham (thicker cut deli ham works great)
1 c. mozzarella cheese, shredded
1/4 c. parmesan cheese, grated
1/2 c. pizza sauce, seasoned to liking
(I combine tomato paste and sauce, add oregano, basil, freshly sauteed garlic and a pinch of salt & sugar)
Pizza dough (store bought or you can use this recipe)

DIRECTIONS:
1. Preheat oven to 475 degrees.
2. Roll out pizza dough as if you were making cinnamon rolls (into a rectangular shape).
3. Spread pizza sauce evenly across surface of dough.
4. Sprinkle pepperoni and ham and 1 1/2 c. of cheese on top of sauce.
5. Roll up dough carefully into log and pinch the ends to close. Cut 12 even slices and place into a greased (pam is works better than butter) regular muffin pan.
6. Sprinkle remaining mozzarella & parmesan cheese on top of each muffin and place into oven for 10-15 minutes or until golden brown.
* Note: you can substitute pepperoni and ham for veggies, sausage or chicken.

Loaded Mini Chicken Pot Pies

It was finally time to put the pot pie maker to good use. Stephen and I whipped up some filling and cooked pies for his parents and James. The filling came together in about a half hour, and the pies took 8-10 minutes to bake (4 at a time). Everyone seemed to enjoy them, so I'd say the recipe is a winner. Note that it is the same amount for baking a full-sized pot pie, so if you're looking for a recipe, look no further.

Loaded Chicken Pot Pie {recipe adapted from thepioneerwoman.com}

NOTE: Recipe was used with Breville Individual Pot Pie Maker

Ingredients

1/2 stick butter

1/4 c. flour

1/2 c. onion, minced

1/2 c. celery, diced

2 c. classic mixed vegetables (frozen corn, carrots, green beans, potato, peas etc.)

2 c. chicken, finely cubed (as a time-saver, we used a rotisserie chicken from SAM's)

1 can chicken broth

1 c. heavy cream

1 tsp. Nature's Seasoning

1 tsp. ground thyme

1 1/2 tsp. salt

1 tsp. ground pepper

2 packages Pillsbury pre-made pie crusts (in roll) [1 package if making large pot pie or crust recipe found here]

DIRECTIONS FOR PIE MAKER:

1. Melt butter in pot or dutch oven. Add onion and celery. Cook until translucent. 

2. Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.

3. Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.

4. Check to see if filling needs additional seasonings. Add according to taste.

5. Prepare pie crusts and turn on machine. Once heated, spray lightly with cooking spray.

6. Place crust bottom into maker and scoop 1/3 c. filling into each pie. Place top crust on each pie.

7. Cook for 8-10 minutes until golden brown.

8. Unplug machine and let cool for 2 minutes. Remove pies with a spatula and let them rest for 3-4 minutes before serving.

DIRECTIONS FOR OVEN:

1. Preheat oven to 400 degrees.

2. Melt butter in pot or dutch oven. Add onion and celery. Cook until translucent. 

3. Add flour and stir. Mix in chicken broth and cream and bring to a slow boil.

4. Once liquids are boiling, toss in chicken, then mixed vegetables. Let simmer for 5-10 minutes.

5. Check to see if filling needs additional seasonings. Add according to taste. 

6. Roll out crust and fill bottom of pie pan. Pour mixture in.

7. Place the crust top on and press sides together to seal the pie. Use knife to cut vents in the top of pan to allow for steam to pass through.

8. Bake for 30-35 minutes or until crust is golden brown. Allow pie to cool for 10 minutes before serving.

Sunday Brunch

Consisted of pecan belgian waffles and a frittata made by Stephen. We bought a book a month or so ago at Williams-Sonoma that featured egg dishes. He was so eager to make things out of it but since we were moving it wasn't really possible. Now that we're sort of settled, I think we'll be eating a lot of eggs.

Stuffed Peppers

So a couple days ago I mentioned we were going to try out the southwest stuffed bell pepper recipe from Our Best Bites. Well, we did, and it was pretty good, but I decided to alter the recipe a bit to make it even better. So if you're looking for something relatively quick, healthy and filling... here it is:

Southwest Stuffed Bell Peppers- adapted from ourbestbites.com

Ingredients:

4 very large or 6 medium sweet peppers (red, yellow, or orange)

1/2 C white rice (I used Uncle Ben’s white rice that you boil in a bag for 10 minutes

and it turned out just as good as any other rice I’ve made)

2 Tbs olive oil (or vegetable oil)

1 small onion, diced (white, yellow or purple)

3 garlic cloves, minced (I used ½ Tbsp minced garlic that comes in a jar)

1/2 – 1 jalapeno, minced

1 whole Anaheim chile, diced

14 oz can black beans, drained and rinsed

1 cup canned or frozen corn (whole)

2 links of Aidell’s Spicy Mango with Jalapeño sausage, cubed

1 green onions, sliced

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp kosher salt

1/4 tsp black pepper

14.5 ounce can diced tomatoes (fire roasted)

1 cup pepperjack cheese

1/4 cup cheddar cheese

3-4 Tbs chopped fresh cilantro

DIRECTIONS

Preheat oven to 350 degrees. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 6-8 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain. Add rice to boiling water and cook until tender, about 13 minutes (or boil in bag for approximately 10 minutes if using Uncle Ben’s). Drain thoroughly. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno and Anaheim chilies and cook until softened, about 5 minutes. Add corn, beans, sausage, green onions, onion powder, garlic powder and kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese (a mix of the pepperjack and cheddar), and cilantro. Stir to combine well.  Add additional salt, pepper, and seasonings to your liking. Then evenly divide mixture between peppers. Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there).

Bake at 350 for about 30-35 minutes. Serve with chips and salsa.

Leftover stuffing makes great burritos for dinner the next night- just add a diced avocado to mix!

Festive recipes

I'm never a big fan of recipes that take all day to prep and make. So I threw together a little collage of quick and easy recipes that are perfect for St. Patrick's day. Below the collage you'll find the links to the recipes-

1. M&M rainbow cookies: http://catesworldkitchen.com/2010/07/m-m-cookies/

2. Potato pancakes: http://www.kingarthurflour.com/recipes/easy-does-it-latkes-recipe

3. Lemon-lime bars: http://www.kingarthurflour.com/shop/items/key-lime-cheesecake-bars-mix

4. Mint-Oreo ice cream: http://www.ericasweettooth.com/2010/10/mint-oreo-ice-cream-cupcakes.htm

5. Mint whoopies: http://mybuttoncake.blogspot.com/2011/01/chocolate-mint-whoopie-pies.html

6. Inside out apple pie a la mode http://www.ericasweettooth.com/2010/11/inverted-apple-pie-la-mode.html

Individual chicken pot pies

Stephen and I made these little lovelies for Sunday dinner. He chopped all of the veggies and chicken. I made the crust and the filling. They turned out really good... and we had plenty of leftovers that were easy to take on the go- thanks to Pyrex/Corningware's snap on lids.

DIY pizza

Problem: Stephen loves pizza. There's really no other way to say it. He believes (and I agree), that he could eat pizza every day for the rest of his life. So naturally, we eat a lot of it. But as you probably know, it can get expensive.

Solution: There's a pizza place here in Provo called Nicolitalias. It probably makes the best around (except for the Pie)... only it can be really greasy and the flavor of the pepperoni varies by day. Anyways, they sell their pizza dough for $1.99! It's not only delicious and healthy (its partially wheat), but a big time/money saver. So we bought some the other day and threw a pizza together. It was quick and easy to make and probably was the best tasting pizza I've ever made!

Zucchini Fries

The other night we decided to make zucchini fries. We were getting a little bored of regular spuds, so we fried up these beauties. They tasted just as good as the ones at Carrabbas :)