Shrimp, Corn, and Bacon Chowder

I must warn you… this recipe is neither low fat nor lactose free.  But it is good.  And simple.  It is a rich and creamy chowder sure to warm you from the inside out.

IMG_6331

You will need:

3 C. corn – fresh and cut off of cobb

1 small sweet onion, diced

3 Yukon gold potatoes, peeled, boiled and diced

3 C. milk

1 C. heavy cream

3 Tbsp. butter

1/2 lb. fresh shrimp, peeled and deveined

3 strips of bacon, diced

 

In a large pan, add 1 Tbsp. butter and melt.  Sauté corn until just beginning to get tender, appx. 3 minutes.  Add diced onion and salt and pepper.  Continue to sauté until onions begin to get translucent, appx. 5 minutes.  Add shrimp and cook until pink.

Put cooked corn mixture into a medium sized pot.  Add the diced potatoes.  Pour in milk, cream, and butter.  Butter should be cut into smaller pieces to help it melt faster.  Heat over low heat.  Add salt and pepper to taste.  Do not let the chowder boil!  Allow it to simmer for 15 – 20 min.

Meanwhile, in a small pan, cook diced bacon until crispy and set aside to drain on a paper towel.

Serve chowder in a shallow bowl with the bacon sprinkled on top.  Yum!

Advertisements

Weekly Menu 11/4–11/8

Happy November!  I am so excited this time of year.  I want to cook and nest and snuggle with my family.  I want to bust out the Christmas decorations already, but I won’t.  I’ll find other ways to decorate. 

After completing the 31 Days challenge, I am happy to get back to my normal routine.  But I loved every minute of my 31 days and feel so much better for doing it.

Many of the items on this weeks menu are from a cookbook my daughter brought home from her school book fair. It is the Disney Princess Cookbook and is also available through Amazon.  Hopefully this will inspire my little princess to eat more than just pizza and tacos.  And it will get her into the kitchen!  She loves to help me cook, but this time I can let her take the lead!

So, without further adieu, here it the weekly menu.

Monday – Spiral Cut Ham, Tiana’s Southern Spoonbread (pg. 77) and Green Beans

Tuesday – Ham and Cheese Biscuit Braids (pg. 37) with Carrots and Ranch

Wednesday – Crock Pot Taco Soup (based on this recipe with my own changes)

image

Thursday – Unbearably Delicious Fish Cakes (pg. 62) and Tossed Salad

Friday – Steak Au Poivre – I like Alton Brown’s recipe the best.

Picture of Steak au Poivre Recipe

October Menu Options–Faves for Fall

I am participating in the 31 Days series with The Nester.  I will be blogging for 31 days straight!  Wish me luck!  Therefore, my weekly menu will be halted for the month.  I may sneak it in once in a while, but to be safe, I wanted to let you all know.  So here are some of my Fall favorites to get you through the month!

Butternut Squash Soup

Kale & Brussels Sprout Salad recipe

Kale Salad

So Easy and Tasty Apple Streusel. Photo by Tea Jenny

Apple Streusel

Slow Cooker Beef Stew IV Recipe

Beef Stew in the Crock Pot (This is close to my recipe.  I don’t use any flour.)

Bacon-Wrapped Turkey Meatloaf Recipe

Bacon Wrapped Meat Loaf (I use the cornbread stuffing mix.  And I don’t add any cheese.)

DSCN0156

Beet Salad with Goat Cheese (mixed greens, cooked beets, walnuts and goat cheese with Balsamic vinaigrette)

Pork, Apple and Cheddar Meatballs with Egg Noodles

Apple Meat Balls

Pumpkin Whoopie Pies with Cream-Cheese Filling

Pumpkin Whoopie Pies (no, I don’t bake, but these look so good I have to give it a try!)

** I have realized how much I truly change recipes and make them my own.  Some of them I will definitely have to write down and post!

Kitchen Confessional

I have had a lot of questions lately about my weekly menu.  I feel as though I need to come clean.  No, there aren’t any big secrets and no, I don’t make it up each week and then order pizza.  But there are some very valid questions that I need to address just so everyone knows my secrets. 

1.  Yes I do attempt to make all the meals that I plan.  The key word here is “attempt”.  Things come up.  That is life.  For example, this evening on the menu is seafood linguine.  Well, I’ll be making that tomorrow.  Tonight we have baseball practice and a family BBQ at school so the seafood will just have to wait. 

2.  I do not bake.  That is correct.  I don’t bake.  Actually, I loathe baking.  It is so high maintenance.  The eggs have to be a certain temperature, the butter has to be a certain temperature, the flour has to be sifted.  Ugh!  And all the measuring!

3.  My kids don’t eat my cooking.  You heard me.  My kids don’t eat my cooking.  Well, very little of it.  I’m still trying to figure out how I raised such unadventurous eaters.  If I could figure out how to smother everything in chocolate and make it taste good then I think they would eat it all!

4.  I go grocery shopping once a week.  It’s my Monday morning ritual.  I drop the kiddos at school and head to the store.  I will run out on a quick trip if we run out of something or if a recipe calls for something highly perishable, like seafood.  I make the weekly menu up on Sunday so that the grocery list is ready for Monday morning.

5.  I don’t follow recipes.  Usually, I read the recipe and then make the meal.  I tweak it as I see necessary.  I taste and add.  That’s why I love cooking.  You can take any recipe and make it your own.  It is also why you don’t see me writing many original recipes on this blog.  (But I have a goal to add more!)  I add or deduct this and that, then I forget to write it down.   

6. I truly love to cook!  It’s true!  Cooking makes me feel all cozy and motherly.  It’s how I show I care.  I make people soup when they are sick or a “freezer meal” if there is a family emergency.  I invite people over to try new things.  It’s fun for me and (I’ve been told) I’m pretty good at it. 

Weekly Menu 8/26–8/30

Today is the most gorgeous Carolina day!  Clear blue sky, perfect temperature, no humidity!  I am so content.  I’m cooking up some of my favorites to celebrate the weather.

Monday – Spinach and Ricotta Stuffed Shells

Tuesday – White Chicken Chili Tacos (chicken tacos with white beans and cilantro)

Wednesday – Pasta Bolognese

Thursday – Corn Flake Chicken with Sugar Snap Peas

Friday – Grilled Shrimp and Corn with Cucumber Salad

Nutella Swirls

IMG_0558

The little princess loves to bake.  I am a terrible baker.  Therefore, most things I make come out awful and the little princess gets quite upset and only learns what not to do.  I am always on the hunt for super easy and tasty treats that even a child could make (and by child I mean me).  This one is pretty fool proof.  It has 2 ingredients:

IMG_0545IMG_0546

Let the puff pastry sheets thaw for just a little bit until they can be unrolled without falling apart.  Then spread them with yummy nutella!

IMG_0548IMG_0547

Roll them back up and slice about 1/2 inch thick.

IMG_0549

Place in the oven at 400 degrees for 20 minutes.

IMG_0550

We decided to top ours with whipped cream.  So yummy!

IMG_0556

I am betting you could make this with almost any filling – strawberry jam, peach preserves, pesto sauce (as an appetizer), the possibilities are endless!

Weekly Menu 7/1–7/5

This week I am actually in Maine again visiting my family.  So, instead of doing my regular menu, I thought I would share with you some of my very favorite recipes from home.  My dad is the best cook around and an amazing outdoorsman so there is plenty of wild game.  And being in New England, lobster, of course!

Lobster Macaroni and Cheese

Teriyaki Venison Loin with Sautéed Wild Mushrooms – this one’s a family recipe that I’ve never written down.  I’ll get my dad to write it down and then I’ll share it with you.

 

Steamed Clams (I use olive oil instead of grape seed oil)

Lobster Roll

Picture of Lobster Rolls Recipe

Fried Clams usually from my favorite road side snack shack – Jordan’s Snack Bar in Ellsworth, ME

Bacon Wrapped Duck Bites

Duck Bites Recipe

Validation

Have you ever wondered “Am I any good at this?”

I wonder that exact thing every day. 

Lately, I feel like the universe is telling me “Hey!  Have some confidence!  You ARE good at this!”

For example, Tuesday I FINALLY stenciled my daughters room.  Just a focal wall to offset all that purple.  I had the idea in my head to try to mimic the pattern of her bedding.  It seemed like a good idea.  Then I added more to it – it had sparkle like glitter, and maybe have jewels….

Perhaps I went too far…..  But then I did it and it came out better than I imagined!

IMG_5018IMG_5035

(full “how-to” in the future)

Or dinner the other night…. I was following a recipe but decided to cut a little of this, add a little of that…… And I ended up with this….

IMG_5049

It was soooo good!

IMG_4669

IMG_4948

Or just hoping that someone out there likes your decorating…. and your blog…

Then you get featured on Wow Us Wednesdays with Savvy Southern Style and you feel validated.

And it feels amazing!!!!

Fried Green Tomato BLT with Pimento Cheese

IMG_4894

While on a trip to the mountains, I tried this fantastic sandwich.  It is most surely a southern dish – the pimento cheese and fried green tomato should have tipped you off.  It was so delicious that I had to try to recreate it.  Here is my attempt.

4 slices sourdough bread, toasted

pimento cheese spread

lettuce

6 slices applewood smoked bacon, cooked

1 green tomato, sliced 1/4 inch thick rounds

1/2 C cornmeal

1/2 C flour

1 egg

salt and pepper

In one bowl mix together the cornmeal, flour and salt and pepper.  In another bowl mix up the egg and a tablespoon of water.

Cook the bacon first.  While it is cooking,  prepare the tomatoes.  Slice them up and place them in the egg wash.  Then dredge them through the cornmeal mixture.

IMG_4888

Once the bacon is nice and crispy, remove from pan and let drain on a napkin.  Leave the bacon grease in the pan over medium heat.  Now fry up the tomatoes, yes, in the bacon drippings.  Let them get golden and crispy.

In the meantime, toast the bread and spread with pimento cheese spread.  Once the tomatoes are done, add them to the bread.  Next layer on the lettuce and the bacon.  Top with the second piece of bread.  Cut in half and serve.

IMG_4899Sharing on House of Hepworths.

 

10 Best Kitchen Gadgets

I was thinking the other day about the stuff in my kitchen I just couldn’t live without.  After having so much packed up this past year, I have found that there were a few items that I had to have around.  Here are my top ten.

10.  Hard boiled egg timer – Just drop it in with the eggs and wait for it to change color.  Fool proof!

Egg Perfect Timer

9.  Microplane Zester – Super easy for zesting lemons or grating cinnamon and nutmeg, or just a smidge of parmesan.

image

 

 

 

 

 

 

8.  Spaghetti Server – That is the correct name.  I call it a pasta scoop.  Great for scooping out pasta so you can reserve the water.

image

7.  Citrus Juicer –   Compact and inexpensive, it requires only a little elbow grease.  This one has the built in measuring cup.  Awesome!!!  Especially for recipes that call for only 1 Tbsp or something small.  I don’t like to “over lemon” a recipe.

image

6.  Wine Foil Cutter – A must for every wino!!!  This makes removing the foil neat and easy.

image

5.  Grill Roasting Pan –   Mine is a double and its all seasoned and well loved.  That center cup is great to put herbs, lemons, or beer for beer can chicken.  The pan is perfect for grilling veggies.

Convertible Chicken Roaster

4.  Immersion Blender – Love this!!!  Super easy to clean, works for hot or cold stuff and can tackle anything and blend it smoothly.  Pesto, smoothies, creamy soup – bring it on!

image

3.  Apple Slicer – My kiddos eat at least an apple a day.  Now if I could just find one that peeled the apples too!

image

2.  Keurig Coffee Maker – This is the best!!!!  Brew just one cup instead of a whole pot, any time of day.  It’s especially useful when I need that afternoon cuppa. 

image

1.  Garlic Press – I couldn’t live without this!!!  Who wants to chop garlic into little tiny pieces?  Very time consuming and dangerous.  I swear one day I’ll lose a finger!