Corn Chowder

6 red potatoes, peeled and cubed
2 (11 ounce) cans whole kernel corn, drained
1/2 cup chopped green bell pepper
1/2 cup chopped sweet onion
1 tablespoon red pepper flakes
2 cups vegetable or chicken broth
1 cup heavy cream
salt and pepper

Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain. Meanwhile, saute onions and green pepper in butter. (If you like a thicker broth, add 1 tablespoon flour to the butter and onions and heat to foamy. Add 1 cup broth and whisk until thickened.)  Combine potatoes, corn, bell pepper, onion, red pepper flakes and vegetable broth. Bring to a boil, simmer 5 minutes; remove from heat. Add cream and heat over low heat for 5 minutes; do not boil. Season with salt and pepper to taste.

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Red Wine Sauce

2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf

1 tablespoon butter, room temperature
1 tablespoon all purpose flour

Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.

Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

 

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Jambalaya

  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp butter
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 1 jalapeño chili, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts or thighs, cut into 1″ pieces
  • 6 oz. andouille sausage, sliced
  • Optional:  3/4 pound ham, cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon Old Bay or Creole Seasoning
  • 2 tbsp. tomato paste
  • 1 tsp. dried oregano or 1 tablespoon fresh, chopped oregano
  • 2 bay leaves
  • 3 cups chicken stock
  • 1 (15-oz.) can diced or crushed tomatoes
  • 1 1/2 cups long grain rice
  • 1 lb. medium shrimp, peeled and deveined
  • 2 green onions, thinly sliced

In a heavy large Dutch oven over medium heat, heat oil & butter. Add onion, jalapeno, and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, ham (if using), garlic, and tomato paste and cook until fragrant, about 1 minute more.

Add chicken broth, crushed tomatoes, rice, and remaining seasonings. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.

Add the shrimp and cook until pink, 3 to 5 minutes.

Stir in green onions just before serving.

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Corn & Black Bean Salad

  • 3 ears of corn, cooked & shucked or 1 can whole kernel corn, drained
  • 1 can black beans, rinsed and drained
  • 1 or 2 tomatoes, finely chopped
  • 1/2 red onion, finely chopped
  • 1/4 cup minced fresh cilantro
  • Optional: 1 medium jalapeño, ribs and seeds removed, finely diced
  • Optional: 1 medium avocado, pitted, peeled, and diced

DRESSING:

  • 1 clove garlic, minced
  • 2 teaspoons sugar or honey
  • 2 tablespoons rice wine, balsamic or cider vinegar
  • 2 tablespoons olive oil
  • 3 Tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon chili pepper or paprika or both

Mix together the salad stuff. Blend together dressing stuff. Combine.

 

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Chili

  • 1 Tbsp olive oil
  • 2 lbs lean ground beef, ground turkey, or a mix
  • 1 large yellow onion , finely chopped
  • 3 cloves of garlic , finely minced
  • 2 (14.5) oz cans diced tomatoes with green chilies*
  • 3 (8 oz) cans tomato sauce
  • 1/2 cup water or broth
  • 2 Tbsp chili powder
  • 2 1/2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp granulated sugar
  • 1/2 tsp ground coriander
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz) can pinto or red kidney beans, drained and rinsed
  • 1 cup of diced vegetables (carrots, zucchini, corn, or a mix)

Serve topped with:

  • Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce

Optionally serve with:

  • fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips

Instructions

Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain fat from beef (some prefer to leave about 2 Tbsp in with beef as added flavor but I drain it all). Pour browned beef into slow cooker.
Add diced tomatoes, tomato sauce, 1/2 cup water or broth, chili powder, cumin, paprika, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 – 6 hours.
Stir in drained canned beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth).
Serve warm with desired toppings (I say the cheese and sour cream is a must, everything else is optional).
*If you don’t like heat then you can use canned tomatoes without green chiles since they are a little spicy.
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Seven Layer Magic Bars

1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 14-oz. can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans

Preheat oven to 350°, (325° for glass dish). Line a 13×9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. Makes 36 cookies.

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Blini

 

  • 1/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons milk
  • 1 extra-large egg
  • 1/2 stick unsalted butter, clarified, divided

Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter.

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