Archive for January, 2011

…is such a comforting type of food, particularly in the Winter.  Lately, I have been attempting to devise some original recipes, and came up with my own version of a turkey and corn chowder.  We made a batch last weekend, and it is actually pretty tasty!

For my turkey and corn chowder you need:

  • 2 cups corn kernels
  • 1 can creamed corn
  • 1 lb. ground turkey
  • 1 onion, chopped
  • 4 cloves garlic, grated
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 2 chipotle peppers, chopped
  • 1 tbsp. adobo sauce
  • 1/2 cup white wine
  • 2 cups chicken stock
  • 2 tbsp. canola oil
  • 1 cup heavy cream
  • 28 oz. fire roasted tomatoes
  • salt and pepper

Heat the oil in a large pot over medium-high and cook the onion and garlic until slightly browned and tender.  Knock the heat back to medium and stir in the wine to de-glaze the pan.

Bump the heat back up to medium-high and add the turkey, cooking until almost no pink is left.  Stir in the peppers, adobo sauce, and spices.

Mix in the stock, regular corn, and tomatoes.  Cover the pot and simmer the mixture for 10 minutes, until the turkey is finished cooking through.

Finish up by stirring in the creamed corn and cream.  Bring the soup to a bubble, stirring constantly.

We made some delicious spicy broccoli to serve alongside the chowder.  You need:

  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, grated
  • 1 chipotle en adobo, chopped
  • 1 lime zested and juiced
  • 1 bunch broccoli, chopped (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • Kosher and freshly ground black pepper

Heat the oven to 450.  Beat together the butter, garlic, chipotle pepper, and lime zest/juice.

Toss the broccoli in the oil and season with salt and pepper.  Spread the veggies out on a large baking sheet and roast until they begin to brown and crisp, about 15 minutes.

Combine the roasted broccoli with the butter mixture until the butter melts.  Place the mixture back into the oven for another 10 minutes, until the broccoli is tender.

Serve a bowl of chowder with spicy broccoli alongside.

This is a great meal to come home to on a cold day!  It is incredibly warm and cozy and simply tastes downright delicious.  Now, I know that broccoli looks absolutely burned and gross.  But, you must trust me–it is absolutely fantastic!



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…were in order again, as we got a FANTASTIC new toy for Christmas–a Kitchen Aid stand mixer!  This has been an item on Schatzi’s and my wish list for quite some time, and his family was so kind to give us one this year.  Of course, new toys are nothing but a wonderful excuse to make a batch of cookies, so we made Food Network’s Chip Chubbies, which are fantastic.

For this chocolate chip cookie you need:

  • 2 sticks butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla
  • 3 egg yolks
  • 2 1/2 cups flour
  • 3/4 tsp. baking soda
  • 1 tsp. salt
  • 2 cups chocolate chunks

Beat the butter  and sugars until fluffy, then add in the egg yolks and vanilla.

Whisk together the flour, baking soda, and salt, and add it to the butter mixture.  Fold in the chocolate chunks.

Roll the dough into one-inch balls and refrigerate for 1 hour.

Bake the cookies for about 15 minutes in a 350-degree oven, until golden brown.

I have to admit, while these are indeed delicious cookies, I was a bit more keen on the original chocolate chip cookie recipe we made a few weeks ago.  Nonetheless, these are excellent and are a wonderful combination of sweet and salty.  They do come highly recommended, particularly when dunked in a glass of milk!


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…gave us a break from the Winter blahs: lemon and walnut waffles.  Absolutely delicious–who doesn’t love waking up to a waffle?!

For Sunny Anderson’s citrusy waffles you need:

  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar, divided
  • 1 teaspoon salt
  • 6 eggs, separated
  • 3 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 lemon, zested
  • Oil, for waffle iron
  • 1 cup chopped walnuts
  • Maple syrup, for serving

Start by sifting the flour, baking powder, 2 tbsp. sugar, and salt.  Make a well in the middle of the ingredients.

In another bowl, whisk the egg yolks until they are smooth, then mix in the milk, oil, lemon zest, and lemon juice.  Pour this mixture into the center of the dry ingredients and stir just until the two mixtures are combined.

Meanwhile, whisk the egg whites until foamy.  Sprinkle in the rest of the sugar and beat until soft peaks begin to form.  Fold the whites into the batter.  Pour about 1/4-1/2 cup batter into your hot/greased waffle iron and sprinkle with walnuts, cooking until steam no longer escapes.  Keep the waffles warm in a 225 degree oven while you finish off the batter.

Pour about 1/4-1/2 cup batter into your hot/greased waffle iron and sprinkle with walnuts, cooking until steam no longer escapes.  Keep the waffles warm in a 225 degree oven while you finish off the batter, then serve a waffle topped with maple syrup.

In our house, if lemon zest is involved, you really can’t go wrong!   However, I do think I would substitute pecans for the walnuts on our next go-round.  Alas, these waffles are no exception to the rule of lemon zest, and made for a delicious breakfast.


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…has about a billion variations, and we love trying them!  Most recently, we made Rachael Ray’s Spiked Spaghetti with Portobellos and Kale, and it was most tasty.  Boiling pasta in wine is actually an ancient Italian method, and it really adds a lot to this traditional meal!

For spiked spaghetti you need:

  • 750 mL bottle dry red wine
  • Salt and pepper
  • 1 lb. whole wheat spaghetti
  • 1/4 cup extra-virgin olive oil
  • 4 portobello mushroom caps, gills scraped and thinly sliced
  • 4 cloves garlic, grated
  • 1 lb. kale
  • Freshly grated nutmeg, to taste
  • Grated pecorino-romano cheese, for topping

Combine the wine with 3 quarts salted water and bring to a boil.  Toss in the spaghetti and cook to al dente, about 9 minutes.  When you drain the pasta, reserve about a cup of the liquid.

While that’s going, heat a large skillet and the oil over medium-high heat.  Add the portobellos and brown them for about 10 minutes.

Stir in the garlic for one minute, then wilt in the kale.  Season the veggies with salt, pepper, and a bit of freshly grated nutmeg.

Toss the pasta with the veggie mixture and add just enough of the cooking water to help the two combine.  Season the pasta with more salt and pepper to taste.

Serve up a plate of pasta topped with the cheese.

The Italians were really onto something when they came up with the idea to boil pasta in wine–it is such a tasty idea!  This is a great spaghetti, and is a particularly excellent dinner when you are cooking for vegetarians–it is quite hearty.


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…is nearly impossible to mess up, if you ask me.  I don’t think I can remember eating a bad bowl of chili.  Sure, some have been less memorable than others, but when it comes down to it, chili makes one tasty dinner and we love trying new versions of it.  Most recently, we made a REAL winner–Rachael Ray’s Cajun chili with scallion corn cakes.  This soup is absolutely packed with delicious flavor and is quite easy to throw together.

For Rachael’s Cajun chili you need:

  • 1 package corn bread mix
  • 2 scallions, chopped
  • butter, for frying corn cakes
  • 1 1/2 lbs. lean ground pork
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 4 shakes hot sauce
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, grated
  • 1 rib celery, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 bottle of beer
  • 14 oz. crushed tomatoes
  • Handful of chopped cilantro
  • Kosher salt to taste

Start by making the corn cake batter.  Simply follow the directions on the box for corn cakes and stir in the chopped scallions.

Meanwhile, heat a big pot over high heat and add the pork.  Magzi, if you are reading this, I am sorry.  But, the pork really was delicious…Anyway, season the meat with the chili powder, cumin, and hot sauce.  Brown for 5 minutes, then toss in the onion, peppers, garlic, and celery.  Cook the mixture for another 3 minutes to soften the vegetables and stir the pot occasionally.

Heat a nonstick skillet or griddle over medium-high and melt a bit of butter.  Wipe off the excess and pour the corn cake batter into the skillet to form about 4 pancakes for the first batch.  Cook the cakes until they begin to bubble, then flip and cook another minute until the edges are dry and crispy.

Add the beer to the meat sauce and stir up the bits from the bottom of the pan.  Stir in the tomatoes and cilantro, season with a pinch of salt, and bring the soup to a bubble.

Serve a bowl of chili topped with a corn cake.

We enjoyed every single bite of this meal–it is a perfect balance of sweet and salty.  We rarely ever repeat recipes, but this one is definitely going to be a chili we eat time and time again!


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