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Monthly Archives: October 2015

Creamy Parmesan Corn and Potato chowdah. 

   
   

Sometimes I just love these cool autumn days! It gives me time to spend tons of time in my kitchen cooking and getting creative. So since “Chowders” well if youre from Boston it’s pronounced chowdah is a really huge thing here this time of year, I decided to get a little creative with a great BOSTON classic dish. Adding the left over rind from a pretty big and expensive piece of parmesan was just the ticket to make this chowdah a fantastic late lunch that warmed me right up! 
2 bags frozen corn

4 large potatoes diced 

3 carrots diced 

3 celery stalks diced 

1 med onion diced 

3 garlic cloves grated 

1 parmesan rind 

1 1/2 teas dry thyme  

1 teas dry Rosemary 

1 teas chili flake 

1 teas celery salt 

2 teaspoons smoked paprika 

1 1/2 cups heavy cream 

1 1/2 box low sodium chicken stock 

3 tablespoons flour 

3 tablespoons butter 

Salt, pepper

Melt butter in larger sized pot over med high heat, add all veggies including garlic and onion , next add spices, salt and pepper, stir and sauté for about 5 mins. Stir  in flour. Cook flour out for about 1 min. Whisk in chicken stock and then cream. Turn heat down to med and add in Parmesan rind. Let simmer for 20-25 mins over med heat. Once chowdah has thicken, taste for seasoning and remove from heat. Serve and garnish with chopped fresh parsley and soup crackers. 
Cooking time: approx 30 mins 

Serves 6 peeps

(Note: if you’re looking to serve more peeps just double the recipe) 

EDF,KF,VEG

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Pancetta and cheddar cheese stuffed baked apples. 

   
 
Apple, apples,APPLES….. Well it’s definitely Apple season and usually when we go apple picking,  we end up with  endless amounts of apples. So what the heck do YA do with all those apples??? There are just so many pies and crisps you can make. So a savory dish for me was the way to go!!  I’m a sweet and salty girl, I love recipes that involve both so when I can,  I always totally up to incorporate both into wonderful dishes. Don’t forget the wine though? Apples, cheese and a great bottle of wine are a complete perfect match. 

10 “Cortland” apples

2 1/2 cups shredded sharp cheddar 

8 ounces pancetta 

Salt pepper

Dry parsley for garnish 

Cut the tops and bottom of apples. ( just shave off the bottom so the apples can stand up with out toppling over). Hollow out each Apple and remove core and seeds. 

Place each Apple in a baking dish. Fill each hollowed out Apple to the very top with cheddar cheese. 

Sprinkle diced pancetta on top. Bake apples for about 30-35 in a 350 oven. Once a toothpick pokes easily through the side of the apples, remove and spinkle some salt, pepper, and garnish with parsley. 

Cooking time: approx 30-35 mins

Serves 10 peeps
EDF,GF,KF  

Kale and toasted almond pesto soup with chicken,sausage and orzo

   
   

Well, the cold weather is faster approaching whether we like it or not so what does this mean??? SOUP’S ON!!! There is nothing like a warm and hearty soup especially when it’s Only October and temps start to dip down into the 20’s and 30’s!! This soup was fantastic. Simple and easy with tons of great flavorsand all the fiber you could possibly need in a dish  all combined into one. 

4 boneless skinless chicken breast diced 

5 sweet Italian sausages with meat remove from casings 
Soup:

3 carrots sliced thinly 

1 large onion diced 

3 stalks of celery diced 

3 whole cloves garlic grated 

3 cups chopped kale ripped and torn from leaves

1 box low sodium chicken stock

1 tablespoon  dry Rosemary 

1 tablespoon dry basil

1 tablespoon dry thyme 

1 cup orzo pasta 

Salt and pepper

Pesto:

4 cups chopped kale ripped and torn from stems

1/2 cup unsalted sliced almond

3 Whole  cloves garlic

1/2 cup grated fresh Parmigiano reggiano 

1 lemon

3/4 cup olive oil

Salt and pepper. 

Pesto: 

Toast almonds in a 350 oven for 6-8 mins till brown. 

In a food processor, add chopped kale, toasted almonds, garlic cloves, Parmigiano, juice of 1 lemon and pulse. Stream in olive oil till pesto pulls away from sides. Add some salt and pepper and taste for seasoning. Remove and set aside. 

Soup: 

In a large pot, drizzle in about 4 tablespoons of olive oil over med high heat. Add chicken, sausage ( casings removed  and grated garlic. Sauté for about 4 mins. Add veggies, spices and cook for an additional 7-8 mins. Add chicken stock, stir. Once boiling add your orzo . Lower your heat to medium stir in your pesto and cover. Let soup cook for another 20-25 mins. Remove from heat and laddle into bowls. Add some toasted almonds and chopped parsley for garnish and serve. 

Cooking time: about 45 mins 

Serves 6-8 peeps

EDF 

Pancetta wrapped stuffed mini peppers with Mozz and Pepperoni. 

   
 
Another stuffed favorite of mine. Who the heck doesn’t love a good stuffed pepper? Not me that’s for sure. These are just bite sized greatness. Just like the saying, once you pop, YA just can’t STOP!! 
1 bag Mini peppers

1 cup shredded mozzarella

1 cup diced pepperoni

12 thinly sliced pancetta slices 

1 teaspoon dry basil

1 teaspoon dry parsley

1 teaspoon dry oregano

1 teaspoon garlic powder

Salt and pepper

Cut a slit down the middle of each pepper

Fill large pot with about 2 inches of water. Add peppers and steam covered for 10 mins . 

Remove peppers and place into an “ice bath” just till cool enough to handle. 

In a small bowl add shredded mozzarella and diced pepperoni. Add in spices and a little bit of salt and pepper. Mix and fill each pepper with about 1 tablespoon of filling. 

Wrap each stuffed pepper with 1 piece of thinly sliced pancetta. Place each pepper on a wire rack topped cookie sheet. 

Cook peppers at 375 for about 12 mins or till pancetta is crispy. Remove and add to a large serving platter and serve. 

Cooking time: about 25 mins

Serves 6-8 peeps

GF,LC,EDF,KF

Pimento cheese stuffed fingerlings

   
   

Nothing more appetizing than something stuffed with cheese. Especially potatoes stuffed with cheese. I chose pimento cheese for this recipe well, because PIMENTO CHEESE IS THE BOMB!! If that isn’t a good enough reason than I don’t know what is? 😄
1 bag Fingerling potatoes ( about 24oz)

12 oz pimento cheese

4 tablespoons bacon fat

Salt pepper

Fresh or dry parsley for garnish

Fill a shallow pot with about 1/2 way full. Add potatoes to pot and boil for about 15-20 mins till a fork pokes easily through potatoes. 

Drain and add potatoes to a large bowl filled with ice water ( ice bath) soak potatoes just till they are cool enough to handle. 

Drain potatoes from ice bath and cut a slit down the middle of each potato. Gently squeeze sides till forms an opening.  

Stuff about 1 tablespoon of pimento cheese into each. ( if someofnthe potatoes are larger than add about another tablespoon. Place each filled potato into a baking dish. 

Drizzle some warm bacon fat over top of potatoes. ( you can also use olive oil if you don’t have some leftover bacon fat) 

Bake  at 350 for 15 mins or till cheese is melted. Remove and sprinkle, salt, pepper and chopped fresh or dry parsley and serve. 

Cooking time: about 35-45 mins 

Serves 6-8 peeps

EDF,KF

Beef and bacon “Taco” stuffed bell peppers. 

   
 

There is one thing that I enjoy more than actually eating food? That would be eating food that I can stuff to the hilt and devour instantaneouly! Somehow, as of lately my recipes that I have been creating have been turning into sort of an adult friendly kid inspired recipes. The best memories that I remember as a child were cooking in the kitchen with my mom! Basically what I’m saying is I’ve been creating more recipes that just basically make me feel like a kid again. Hmm maybe, it’s an idea for a future cookbook?? Sounds cool to me anyway? These are just full of fun. Beef,bacon,peppers,cheese and crushed tortilla chips??? C’mon how can YA resist!! 

4 bell peppers cut in half lengthwise 

1 1/2 lbs lean ground beef

10-12 slices of thick cut bacon chopped 

2 jalapeños seeded and chopped finely

1 large beefsteak tomato chopped 

1 1/4 cup fresh of frozen corn kernels  

1 large onion chopped finely

3 cloves garlic grated 

2 teaspoon coriander 

2 teaspoon cumin

2 teaspoon chili powder

2 teaspoon smoked paprika

1 1/2 cups shredded cheddar or Monterey Jack cheese 

2 hand fulls of tortilla chips crushed 

Salt pepper

Fill large pot with cold water just  covering the bottom . Place halved peppers  in pot, cover and on med heat, steam peppers for 8-10 mins or till soften. Carefully remove peppers with tongs and place in a baking dish. Set Aside. 

In a large sauté pan, add chopped bacon and render till crispy. Add beef, onion, garlic and, corn, tomatoes,jalapeños, spices, salt and pepper and cook till veggies are tender and beef is browned. Taste for seasoning. 

Fill peppers with beef and bacon filling to the top of peppers. Sprinkle on cheese and top with some crushed tortilla chips. Bake in a 375 degree oven for 15 mins till tops are browned and cheese is melted. 

Remove and sprinkle  some freshly chopped cilantro or parsley on top and serve. 
Cooking time: approx 30-35 mins 

Serves 4 peeps 

EDF,KF