Bacon Corn Chowder

I decided it was just getting cold enough to make my favorite soup - Bacon Corn Chowder!  It is my first time experimenting with soup, so I was a little scared with how it would turn out.  BUT, thankfully, it was delicious!  :D 

I used Rachel Ray's recipe (http://www.rachaelrayshow.com/food/recipes/bacon-corn-chowder-crab/) as a starter and then just added some/subtracted some ingredients to make my own version.  Here is what I used - 

Ingredients

• 2 Large cans of white kernel corn, drained
• 4 cups water
• 2 cups chicken stock
• 1 pound bacon, cooked to crispy and coarsely chopped
• About 6 potatoes, peeled and cut into 1 1/2-inch cubes
• 3 medium onions, coarsely chopped
• 4 cloves garlic, grated
• 2 big red bell peppers, seeded and finely chopped 
• 2 quarts milk
• 1 teaspoon (or more) hot sauce

Cooks note - I do think I could have used less red peppers.  Over time they just turned to mush and weren't that good in the soup.

Preparation

Place a large pot over medium-high heat with the water and chicken stock. Bring liquid up to a bubble and reduce heat to medium-low. Add potato.  Keep at a low heat and let simmer for about 10 mins or until potatoes begin to soften.  Add onion, bacon, garlic, red pepper, and corn kernels to the pot. Let sit for another 10 minutes. Add milk, hot sauce and bring to a bubble (careful to not let milk burn). Reduce heat to medium-low, and simmer chowder until potatoes are tender, about 15 minutes.  Season with salt and pepper as desired.   

Serve hot with a good role or let sit for a few days so the flavors can marry each other.   :) 

French Toast

While my parent's were gone, I decided to actually make breakfast for those here.  I had heard that French Toast was easy to make, so I thought I would try it.  And let me tell you, it was easy and very good.  I used a random recipe off the internet and made them, grilling and all.  (can you tell that I am proud of myself...sadly...)  http://allrecipes.com/Recipe/French-Toast-II/Detail.aspx

Here is my copy of the recipe with some added thoughts...

• 4 eggs
• 3/4 cup milk
• 3 tablespoons brown sugar
• 1 teaspoon ground nutmeg
• 12 slices white bread
• Hand full of cinnamon sugar to sprinkle on the sizzling bread

Directions

1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
2. Soak bread slices in the egg mixture until saturated.
3. Heat a lightly buttered griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

NOTES: only soak the bread for like 10 seconds each way.  The bread absorbs the batter very quickly and you don't want them soggy. 

Hawaiian Chicken Kabobs and Nutty Caramel Topped Brownies

I would put this meal under a nice summer recipe.  In fact, that is what I found this under on cooks.com.  The chicken was light and flavorful and the brownies were rich and mouth watering.  I grilled the chicken and veggies myself, which was one of the first times I have grilled something fully.  I had to race against a storm while grilling, so that was interesting.  Here I am trying to figure out this grilling process and I am being blown about by wind and lightening is flashing all around me.  The minute I got inside with the food, it started to pour...God's providence?  I think so too.. :)  You can find the original kabobs recipe at this site: http://www.cooks.com/rec/view/0,1739,158186-230192,00.html  I had it with rice and green beans.  Below is the copied recipe with some changes from me:

CHICKEN KABOBS HAWAIIAN (feeds 6)

MARINADE: (x2 I doubled the recipe)  1/2 c. soy sauce 1 c. pineapple juice 1/4 c. brown sugar 1/8 tsp. garlic powder 1/8 tsp. onion powder 1/4 tsp. ground ginger 1 1/2 tbsp. lime juice KABOBS: 9 boneless chicken breasts, thawed and cut into small cubes 2 red peppers Pineapple chunks 1 whole small onion, cut into 1 1/2 inch pieces I carton of cherry tomatoes In medium nonmetal bowl, combine all marinade ingredients, mix well. Place chicken into marinade, setting aside a a small bowl of it for when you are grilling the chicken. Cut up vegetables and fruit and place on kabobs. After at least an hour of marinating, stick chicken on kabobs.  Place kabobs on grill about 8 inches from medium hot coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning and brushing frequently with marinade. Serve hot with rice, salad, or even plain.

Desert:

I went last week to a Pampered Chef party and it inspired me to get cooking.  (As cheesy as that may sound...)  :)  I went on their website and found some great recipes I will probably try soon.  This brownies recipe was on there: http://www.pamperedchef.com/recipe_search/recipe.jsp?id=75030
Here is the copied one with my added changes:

Ingredients:

1	pkg (12 oz) semi-sweet chocolate morsels, divided
1	pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4	cup packed brown sugar, divided
1 1/2	cup salted walnuts and pecans 1 bottle of Caramel ice cream topping
Directions:

1. Preheat oven to 375°F. Fully oil down a 12 inch baking pan (or any size depending on how thick you want the brownies). Chop 1 1/2 cups of the chocolate morsels. In a metal mixing bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly.
2. Finely chop up the mixed nuts. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, place remaining 1/2 cup chocolate morsels in microwave and heat on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. After taking out the brownies, sprinkle remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies.  Drizzle caramel topping on top of chocolate.  Cut into squares; serve with warm ice cream, if desired.  
5. Other topping options - shredded white chocolate (white chocolate chips run through a cheese grader) Crushed hard caramel candy (mash hard caramel candy and sprinkle over brownies just before you get them out of the oven so the caramel can start to melt into the brownies) 

Yield: 24 servings

Starting point....

The purpose of this blog is to keep track of all that I make in the kitchen and my personal thoughts added to the recipes.  This way I can look back at all I have made and know what I liked and didn't like.  I want to be able to expand my limited knowledge of cooking and jump into new and crazy meals with some confidence.  :)

I am pretty sure no one will be reading this except me, but if you are...thanks for reading.. ?  :) Haha

- kf