Monday, October 17, 2016

Corn Chowder

Hello everyone!!  It has been so long since I've added a new recipe.   I've received a lot of wonderful comments from you guys lately and I can't tell you how happy it makes me to know my posts continue to help other IC Sisters and Brothers!!!!    So I decided to try something new... a yummy fall soup despite our weather still acting Summer-y here in Oklahoma.   I've never had corn chowder in my life, but I love corn so I gave it a shot.  Big hit in my family tonight!   In fact, I can't wait to eat leftovers tomorrow!!  I found this on a FB Page called Spend With Pennies.

2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped (I used frozen... I don't have time for peeling potatoes, ha!)
2 14-16oz cans of creamed corn
2 13-16oz cans of corn, drained
3 Cups chicken broth
1/2 teaspoon thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt and pepper to taste
1 12 oz can of evaporated milk
2 Tbsp cornstarch
3 Tbsp butter (option, I used 1 Tbsp)

*Recipe calls for 1lb bacon, cooked and crumbled.... I used a small shredded hamsteak instead.  You could leave out entirely. 

Place everything except the evaporated milk, cornstarch and butter in the slow cooker.  Add just enough chicken broth to cover the ingredients.  Cook on high 5 hours or low for 7-8 hours until vegetables are softened.

Combine cornstarch and evaporated milk.  Stir into slow cooker along with butter 30 minutes before serving.  

Monday, January 26, 2015

Chicken Pasta with Veggies

It seems like I haven't posted in forever!  Probably because I haven't.  I'm finding it harder to come up with new recipes.  Thankfully I found this one on Pinterest.... changed it slightly to add some flavor.   It is a FAVORITE!   I've actually cooked it several times... I'll eat it for three days and not even care that I'm eating the same meal three days in a row!  Now that's a good recipe!!
8 ounces angel hair pasta
2 cans organic chicken (or about 1lb of cooked chicken... I use can for ease when I can)
2 Tbsp Olive Oil
2 medium carrots sliced diagonally
1 1/2 Cups fresh broccoli
3 tsp Minced Garlic
1 1/2 Cups Chicken Broth
1/2 Cup grated Parmesan Cheese
2 tsp dried Basil
2tsp Thyme
1/2 tsp Salt

1. Cook Pasta according to package.
2.  In a skillet cook carrots in oil for 5 minutes, stirring occasionally.   Add Broccoli and garlic, cook 2 minutes longer.  Stir in the chicken, broth, cheese, basil, thyme and salt.  Bring to a boil.  Reduce heat; simmer, uncovered for 6 minutes or until vegetables are tender.
3. Drain pasta;  serve chicken & veggie mixture over pasta... I usually pour some of the broth on the pasta as well.   Enjoy!

Yields about 5-6 servings.  

Thursday, March 20, 2014

White Chicken Chilli

Chilli... in a healthy and IC friendly form.  Score!!!  Found here... modified slightly.

1lb Ground Chicken
2 Cans White Cannelloni Beans (one regular, one mashed for thickness)
1/2 C chopped Sweet Onion
1/2 C chopped Celery
1/2 chopped Red Bell Pepper
1/2 chopped Yellow Bell Pepper
2 Cups Chicken Stock
1 Tbsp Minced Garlic
1 Tbsp All Purpose Flour
1 tsp Cumin
1 tsp Dried Oregano
1 Tbsp Olive Oil
Salt & Pepper to taste
Garnish with friendly cheese (Mozzo or mild cheddar for me) and Sour Cream if you can handle.

In a large Pot over medium heat warm the oil.  Add chopped veggies and sautee for 5 min.  Add chicken and cook through (at least 5 minutes).  Add the garlic, flour, cumin and oregano.   Cook, stirring over low heat 2 minutes.   Add the broth while stirring.  Increase heat and bring to a boil stirring occasionally.  Reduce hea tto simmering and cook 10 minutes longer.   Add the beans.  Season with salt and pepper.  Add garnishes if wish.

Creamy Dijon Pork

Warning!  Not everything in this recipe is IC friendly.  I allow myself cheat days occasionally and know my limits.  I can handle and LOVE dijon mustard every once in a while.   I was tired of my same old pork recipes so I googled white sauce pork recipes and found this one at  WOW WOW WOW!!!!  Maybe it's my love for Dijon Mustard, but this was so delicious!!!  I think it'd still be good cooked friendly (sans Dijon Mustard) if I was being more careful.  
2 Boneless Pork Chops
1/4 Cup Green onion... white & green parts
1-2 Cups Chicken Stock
3/4 Cup Half & Half
1 Tbsp Butter
1 Tbsp Parsley
2 Tbsp Dijon Mustard (Unfriendly: omit if it bothers you)
1 Tbsp Olive Oil
1 tsp Cornstarch
Salt & Pepper

Sprinkle Chops with Salt and Pepper.  Heat them in Olive Oil in pan over medium high heat.  Pan sear them till brown on each side (about 2-3 minutes per side).  Add Green onion and saute along side about a minute or two until soft.   Add Chicken Stock and bring to a simmer.   Cook until Chops are cooked through (about 10 minutes) flipping occasionally.    Remove Chops and cover in foil to keep warm.  Add the half and half & butter and simmer for 3 minutes to reduce.   Add the cornstarch if you want thicker.  Add Dijon Mustard and Parsley, mix well.   Pour over Chops and enjoy!

Serves 2.

Monday, February 24, 2014

Bacon wrapped and cheese stuffed Dates

I have recently discovered Dates and am obsessed with them.  So I started googling recipes and found this one on Pinterest.  Only 3 ingredients and super simple.   I made them for brunch and loved them so much I made them for dinner the same day!  I can't wait to bring these to Pot Luck's and wow everyone!!
1/2 Cup Goat Cheese
12 Dates
6 strips bacon (be careful of presevatives)
12 toothpicks


Slice dates open and stuff with approx 1 tsp goat cheese.  Smush closed.  Cut bacon strips into halves.   Wrap around dates and used toothpick to secure.   Bake at 375 for 15-20 minutes turning halfway through.   

Thursday, October 10, 2013

Cheesy Chicken Pasta & Broccoli Skillet

I'm on a new recipe kick... two more to try.   I'm excited that this one was a huge hit!!!!  Now I'm preggo (and in preggo induced remission) so I stuck with the original recipe.  However, there are a only a couple minor modifications I'll make to it post-baby that I don't think will change the taste much.   Would actually probably lower the calories, ha!!  I'm posting both the original and modified version.   I found this recipe in the Taste of Home Cooking Magazine.   Major props to them!!!!
4 Cups Spiral Pasta (I used the colored Garden style, I would recommend the regular kind for ICers)
2 Cups fresh broccoli florets
3 Tbsp all purpose flour
1 1/4 Cups reduced-sodium chicken broth
2 Tbsp Butter
1/2 Cup half & half
4 oz Velveeta, cubed  (unknown if this is IC safe, but it doesn't bother me...feel free to substitute with a cheese you can tolerate )
1 Tbsp garlic-herb seasoning blend (this has a small amount of red pepper and paprika in it.  to be safe, substitue: 1 tsp minced garlic, 1 tsp oregano, 1tsp rosemary, 1 tsp basil, 1 tsp dried minced onion, 1/4 tsp orange peel)
1/4 tsp salt
3 cooked chicken breasts (I cooked mine with a bit of seasoning above)
1/2 Cup shredded mild cheddar cheese (on the maybe list, omit if it bothers you)

1.  In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking.
2.  Meanwhile, in a small bowl, whisk flour and broth until smooth.  In a large skillet, melt butter over medium heat; stir in broth mixture.  Add half & half.  Bring to a boil;  cook and stir 1 minute or until thickened.  Add velveeta, seasonings, and salt;  stir until mixture is smooth.
3.  Add the chicken and the pasta mixture; heat through, stirring occasionally.  Remove from heat; sprinkle with cheddar cheese.  Let stand covered 5 minutes or until cheese is melted.

Makes 4 servings.

Saturday, October 5, 2013

Breaded Pork Chops

Hi folks, sorry I haven't posted in so long... i'm 33 weeks pregnant and having a tough pregnancy so my food explorations have been put on hold.    A few weeks ago I decided I needed more pork recipes so I made up this one.   Delicious!  We've had it a couple times since already... the hubs loves it and it's super easy for a preggo Momma who's suppose to be on bedrest.  :)

2 porch chops
1/ 4C honey
1/3 C breadcrumbs
1/2 tsp ground sage
1/4 tsp salt
1 Tbsp Coriander
1 Tbsp Rosemary
1 Tbsp Garlic powder
4 Tbsp Olive Oil
Dash of pepper (if you can handle pepper)

Heat the honey (to thin it out some) about 30 seconds in the microwave.   Pour into bowl.  In another bowl, combine breadcrumbs and all seasonings.   Dip the pork chops in the honey and then the bread mixture.  Pan fry in Olive Oil on stove top medium heat until done.  About 15 minutes.   Avoid turning too much or the breading will likely fall off.   You want a nice golden sear.   Voila!   I've been eating this with peas and beans.