Wednesday, January 12, 2011

Corn Chowder with Chilies

I know, I know, it is PW overkill. How can I help it when she posts such amazing recipes? Have I even MADE a recipe that I didn't like of hers? I cannot think of one. Serious. So, here goes another!


  • 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
  • 2 Tablespoons Butter
  • 1-½ whole Yellow Onion, Diced
  • 5 ears Corn, Shucked (about 4 Cups)
  • 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced *Lindsey's notes: I didn't have this, and I think I omitted it all together! No loss in my opinion, but I am sure they are great!
  • 1 whole 4-ounce Can Diced Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Broth
  • 1-½ cup Heavy Whipping Cream *I used whole milk because I have a baby in the house. May have added some 1/2 and 1/2 if I have it on hand.
  • ½ teaspoons Kosher Salt (more To Taste)
  • 3 Tablespoons Corn Meal OR Masa
  • ¼ cups Water

Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!


PW has the best darn Pecan Pie out there. I made it a few times, and it is my hubby's new favorite. At Thanksgiving, it didn't set up. But, I wasn't in my own kitchen, so, you really can't fault me. I know it is awesome, and I don't think I will ever use another one!

Skillet Corn Bread

Yet another delightful PW recipe. For some reason you cannot search for this recipe on her site and have it come up. So, you have to be sneaky like me and find it. I like this recipe as opposed to my mom's old recipe because my mom's old recipe is A- huge, B- fussy. This is quick, easy, and I usually have all of the ingredients. Plus, it doesn't make a whole ton. Just enough to feed my family. Once my kids are bigger and eating me out of house and home, I will probably have to switch back to my mom's recipe, but here it goes!

1 cup yellow cornmeal
1/2 cups flour
1 teaspoon salt
1 Tablespoon baking powder
1 cup buttermilk
1/2 cups milk
1 whole egg
1/2 teaspoon baking soda
1/4 cups shortening *Lindsey's notes: I used butter people. It is just better that way!
2 Tablespoons shortening *butter again for me.
*I also added a 2-3 of tablespoons of sugar. My mom's recipe is sweet, and it is just what I am used to!

Preheat oven to 450 degrees. (My skillet is only oven proof up to 400 degrees. I was making it in a 10 inch skillet which is plenty big. My iron skillet is much bigger than that, so, I had to use a smaller one. Be sure your skillet is oven safe. Cooking it on 400 degrees for me worked just fine)

Combine cornmeal, flour, salt and baking powder in a bowl (and sugar if you used it!). Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. (Buttermilk has become a staple in my fridge, but if you need a cheat, you can combine milk with some vinegar, or lemon juice. See CHEAT HERE!) and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 c. butter. Slowly add melted butter to the batter. Stir until just combined. In an iron skillet, melt the remaining butter over medium heat on the stove top. Pour the batter into the hot skillet. Spread to even out the surface. Cook for 1 minute (batter should sizzle) and bake for 20-25 minutes in the oven or until golden brown.

Edges should be crispy!

Pumpkin Doughnut Muffins

I know. The name really grabs you huh? I would like to personally thank Ree Drummond again for this picture AND for adding 10 lbs to my thighs.

Now, these are actually posted on her website as FRENCH BREAKFAST PUFFS. I made them as is, and they were amazing. Albeit, NOT HEALTHY.

The other day I was catching up on reading my Everyday Food Magazine. To whomever re-newed my subscription. Thank you. My cooking addiction thanks you too. But I am going to post the recipe that came from THAT magazine, only because it is more healthy, and looks just as delicious. So, there you go.

10 Tablespoons unsalted butter at room temperature.
3 cups all purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree
3/4 cup light brown sugar
2 large eggs

For the sugar coating:

3/4 cups granulated sugar
2 1/2 teaspoons cinnamon
1/4 cup unsalted butter.

Pre-heat oven to 350 degrees. Butter muffin cups. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs one at a time, scraping down the bowl as needed. With mixer on low, add flour mixture in three additions alternating with two additions pumpkin mixture. Beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick comes out clean. Approx. 30 minutes. Let muffins cool for 10 minutes in tins on a rack. Working with one muffin at a time, brush muffin with melted butter (the last 1/4 cup in the recipe) then toss the muffin in cinnamon-sugar coating. Let muffins cool completely on wire rack.

*Lindsey's notes. PW wants you to dunk your muffin in butter. Unless you want to die soon, I suggest doing it the way that Everyday food suggests and just BRUSH the butter on to the muffin before coating it with cinnamon sugar. But that is just me. You can compare the two recipes if you life. PW's recipe just doesn't have as much sugar, nor does she have the pumpkin. They are great both ways.

PW also only cooks them for 20-25 minutes, but they probably need more time with the pumpkin. Start watching them closely at 20 mins. Just to be safe.

World's Best Rolls

I made a billion rolls this Holiday season. And my thighs show it. However, I found another fantastic roll recipe that has kind of beat out the rest. My favorites are the NO KNEAD DINNER ROLL. They are great, and hold up very well if you are going to make them into buns for something else. Hillary made them recently and gave them a thumbs up. And I agree.

Then I found one on Mel's kitchen cafe called Parker House Rolls. J'adore. I love them. I just felt like they were a lighter and fluffier version of the No Knead Dinner Roll. I don't roll them like Mel does, I just roll them like the No Knead Dinner rolls into 18 rolls that are more set up to be like buns.

THEN, a friend of mine posted THIS roll recipe. Of course, being the lover of bread that I am. I had to try them.

They might have a point. They have the same ingredients as our famous Aunt Rita Rolls (which cannot be replaced, but also cannot be made in a day). I think they are lighter, fluffier, and mo' betta than the other rolls, but they don't hold together that well if you are doing a pulled pork sandwich, so just keep that in mind!

Here is the recipe!- Cut and pasted from Our Best Bites!

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step--moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes--it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

See that ghostly reflection in the bowl?? Oh, wait, that's me...

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown.

When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it's hot.

Then pop the rest into a bowl and no one will ever know that you cheated.

P.S. Using this filling or these fillings, this dough makes fabulous cinnamon or orange rolls. Just bake at 375 for 15-20 minutes or until golden brown.

Meatballs with Peppers and Pineapple

My hopes in you coming to this food blog, is that you don't have to worry about whether or not it is going to be a good recipe. The point is: I have tried it, and it is good.

I am sure you can tell by the looks of this picture, which the fabulous REE DRUMMOND took. So, this was a recipe, based purely on looks that I had to try. What I was excited about was the delicious blend of fruit and veggies. And who doesn't like a nice mix of those. So good for you.

If you want her step by step pictures and directions, you are going to have to go there.


  • 1-¼ pound Ground Beef
  • ½ whole Onion, Diced Very Finely
  • 1 whole Egg
  • ½ cups Panko Bread Crumbs (or Regular Breadcrumbs)
  • 1 teaspoon Kosher Salt
  • Freshly Ground Black Pepper, To Taste
  • ½ teaspoons Crushed Red Pepper, More To Taste
  • ¼ cups All-purpose Flour
  • Canola Oil, For Frying
  • 2 whole Green Bell Peppers, Seeded And Diced Roughly *Lindsey's note: I think some asparagus would have been screamin' fantastic with this dish! I added peas though. I had some sugar snap peas on hand.
  • 1-½ cup Fresh Pineapple Chunks
  • 2 cups Beef Stock Or Broth
  • 2 Tablespoons Soy Sauce
  • ½ cups Sherry Or White Wine Vinegar
  • ⅓ cups Sugar
  • 1 Tablespoon Cornstarch
  • Salt To Taste
  • Crushed Red Pepper, To Taste
  • Extra Beef Stock If Needed

Preparation Instructions

Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.

Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.

Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.

Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. *Lindsey's note: The Pampered Chef pineapple wedger is an absolute must have, and I noticed that the Pioneer Woman does not have one. Yet, she needs one! Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)

Serve over cooked brown or white rice.

Whole Wheat Bread

I know there are already several Whole Wheat Bread Recipes on here, and they are all very different. I am going to have to go back through and try them all again to make sure I keep the ones I really like on. (Don't worry Hills, I won't delete any of yours!)

This one is again courtesy of Susan Sanders.

5 cups hot water
1/2 cup oil
1 cup honey
2 Tablespoons lemon juice
1 Tablespoon salt
2 1/2 Tablespoons yeast
12-14 cups Whole Wheat Flour
*I add 3/4 cup vital wheat gluten to help with texture and preservation.

Combine water, oil, honey, lemon juice and salt and yeast in a large bowl (or mixer) (I proof my yeast first, just in case). Gradually add flour. Knead until dough is soft and doesn't stick to sides of bowl, or until smooth and elastic. Form into loaves and place into prepared loaf pans. Let rise 1 hour. Bake at 400 degrees for 10 minutes then turn oven down to 325 degrees and bake 25 minutes more. Remove from pans and let cool on a rack. Brush tops of loaves with butter. Makes 4 loaves.

*Lindsey's notes. I like this hot/warm oven thing, but I have found it that I like to let my bread rise a touch longer that 1 hour for this recipe, AND, I need to to bake a bit longer. Actually, I think it could bake for 25 minutes at 350, but if you want to do it at 325 like she suggests, I would recommend another 6-10 minutes on the bread. You may have to adjust it according to your oven.

My Favorite White Bread

I know, white bread is soooooooooo taboo. But, sometimes you need it in a pinch... Like, when you want some. :)

This is the best recipe I have found to date for White Bread. I don't know about you, but I constantly seek bread perfection. So, don't be surprised if I ask you for your bread recipe. I try them all. For now, this is the best White Bread I have found! Thanks so Susan Sanders for sharing it with me!

4 Cups warm water
2 Tablespoons yeast
3 Tablespoons sugar
1 Tablespoon salt
1/2 cups oil
10 cups all purpose flour

Dissolve yeast in water. Add in sugar, salt and let sit for 5 minutes. Add in oil and 6 cups of flour. Stir until smooth (This helps to make sure all of the ingredients are dissolved and well incorporated). Add in remaining flour, 1 cup at at time and mix well until dough forms. Turn out onto floured surface and knead until smooth and elastic, about 5-8 minutes. Put into a large oiled bowl, turning once to coat. Cover and let rise until double in size. At least one hour. Punch down and shape into 4 loaves or 4 dozen rolls. Put into prepared pans. Cover and let rise until double in size. About 1/2 hour. Bake at 375 degrees for 20-22 minutes for rolls or 25-30 minutes for loaves. Remove from pans and brush butter on tops. Let cool on rack a bit then slice, and enjoy.

Asian Chicken Wraps

You all know I am a long time fan of Mel's Kitchen Cafe. A while ago I went crazy with my printer and printed a bunch of recipes that I wanted to cook. I finally got around to making a few! This was one of my favorites. Mainly because it fits nicely into my new plan.

Actually, that is a lie, but, I fudged it a little bit. I added more veggies that normal, and only ate one with an actual wrap. . .and I made sure that wrap was whole wheat. So, there you go.

*Serves 4-6

2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil

1 tablespoon olive oil *I omitted all of the oil because I was using my awesome non-stick pans.
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped

*2-3 julienned carrots. The Julienne peeler from Pampered Chef works AWESOME for that!

2 garlic cloves, finely minced

4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce

4-6 soft wrap breads or flour tortillas, slightly warmed

For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside. *I de-thawed my chicken only 1/2 way and sliced my chicken almost paper thin. It makes it very easy to take a bite, and the chicken cooked very quickly! Kind moo shu pork like.

For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.

*Lindsey's notes on the recipe.

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