Cheesy Corn Chowder

 I love Soup.

I can eat it all year round.

But there is just something about

having a cup of warm soup when the

weather has a chill in the air,

that makes me smile.

This is a very simple chowder to make.

So why not make a double batch now,

and freeze some for another day? 

 

Cheesy Corn Chowder

1 Lg. White Onion~ diced

2 Stalks of Celery ~ diced

1/4 C. butter
4 TBSP All Purpose Flour

3 C. of Fresh Corn OR 2 (15 oz.) Cans of Corn

4 Lg. Red Potatoes ~ cubed/boiled

3C. Chicken Broth

3 C. Milk

2 C. Shredded Sharp Cheddar Cheese

*Optional~ Crisp Bacon pieces

 

In a large Stock pot, sauté onion

and celery in butter until tender. Add Flour, slowly
stir in milk whisk until thickens.

Add in remaining ingredients.

Make sure you stir continually until the

cheese is melted. Turn on low for another

10 minutes. Serve warm.

 

Warm Soup on Chilly nights.

Lark 

 



Chicken and Sausage Gumbo /Cooking Planit Review

Many of you that have followed

along with me on this foodie

journey of mine, are just like me.

In regards to liking to get in the

kitchen and just GO to work.

However I do know that there are

many out there that do NOT enjoy

being in the kitchen. For many it is

a time management issue, perhaps

a lack of confidence, or not

understanding how to coordinate

ingredients together.

This is where the Cooking Planit

web site will help you change all

those little deterrents. Cooking Planit has

asked if I would give their web site a try, then 

share with my readers what I thought about it.

As I logged on for the first time I wasn't quite

sure what it was all about or just how it worked.

SO I thought that I would let them

describe it to:

"Whether you’re a professional chef, working

 mother or single young professional, 

Cooking Planit brings a fool-proof approach to

 cooking great meals on a budget.

 Users can adjust personal preferences and/or

dietary restrictions to weed out any unwanted

 options to bring the best recipes forward.

 From mapping out a menu, to grocery shopping,

to coordinating several dishes in the kitchen....

you are sure to impress your family and friends

 with your new skills."

You have the option of using one of the

many recipes on their site, or you can input

one of your own to help you set up a

plan of action.

I will say in my opinion Cooking Planit  would

be a great site for brand new cooks, beginners.

They make sure to list every step you need to

make. For example if making a garden salad

it would tell you to rise the lettuce, spin or pat dry,

then tell you to cut or tear the lettuce......

Do you understand what I am explaining?

It describes every basic step in

"kindergarten" terms. 

For me, using it took more time, than if I just

went about how I usually prepare my families meal.

I prepared (2) meals using two of the recipes

found on the Cooking Planit site. Following

EACH and EVERY direction they provided.

I then made one of my own recipes

(listed below) using their directions,

then I  prepared it on my own, as I usually

would. I wanted to see if there

 was a time difference.

There was a HUGE time difference!

It took an extra 49 minutes to prepare the

my recipe by using their site.

I felt like I was using up more time checking

on each step, than if I just went ahead and

prepared it.

**I do want to make it clear though, that if you

are NOT a person that feels at home in

the kitchen, Cooking Planit might be the

perfect tool to help you become so.

My first thought when trying out this

site was it would be great for

newly graduated High School students,

or a newly married couple.

It all adds up to what level/skill you

cook at. Go visit Cooking Planit and

see if the simple cooking steps will help

you feel more at ease in the kitchen.
 

Chicken and Sausage Gumbo

8 C. Water

2 C. Chicken Broth

4 Skinless Boneless Chicken Breasts

1 (13oz.) Beef Smoked Sausage~ sliced

1 Onion~ Chopped

4 Celery Ribs~ diced

2 Garlic Cloves~ minced

2 TBSP. Butter

1 C. Flour

1 Stick Butter~ cubed

1 (8oz.) Hunts Roasted Garlic Tomato Sauce

Salt/Pepper to taste
*Cooked Rice to serve with Gumbo

In a large stock pot bring to a boil the

water, chicken, broth, onion and any seasoning

you want to add. I like cumin, chili powder

and garlic powder. I use 1 tsp. each. Boil

for 15-20 minutes or until the chicken

is cooked through and easy to cut.

While chicken is boiling, sauté the

onion, celery, garlic and butter.

For 5 minutes or until fork tender.

Add these into the chicken/broth.

Next take the sliced sausage place

in a  skillet cooking over medium

heat to brown on both sides.

Then add this to the stockpot.
Turn down the heat, simmer for
20 minutes.
Now it's time to make your roux.
in a large skillet melt your butter
over medium/high heat.
Stir in the flour, making sure
not to allow the flour to burn!

Once the roux is browned, you will
take a cup at a time of the broth
in the stockpot, adding to the roux
as you whisk. This will become thick.
Keep whisking to make sure you
don't have any lumps.

Take off heat, and stir in the
tomato sauce. Now add this into
stockpot. (at this point all the
ingredients will be in the pot.
Stir until all the roux is mixed in
and blended well.
It will look a little "thin" however
it will thicken up as you stir.
Let simmer for another 20 minutes
then you are ready to serve over
some steamed rice.

ENJOY!
Lark

Go Register for a FREE
Cooking Planit Account HERE

**You can go HERE for a list of

all 50 Food Bloggers and the dates

of which their giveaway/reviews

will be published.
 

*All opinions in the above post
are solely my own. I was not
compensated for this review.
**Cook ware used in this post
are from the T-Fal Stainless Steel
Non-Stick set.

 



Loaded Spinach Skillet Frittata

Have you ever noticed that during the hot

Summer days, you just don't ever want to

prepare a recipe for dinner that requires

you to turn on your oven?

At least that is how I feel.

(Yet, I seem to crave those dishes)

This recipe does call for the use of your oven,

however you only need in on for 15 minutes!

I can handle that!

If even 15 minutes seems like to much,

you can always serve this up for

breakfast!

 

Loaded Spinach Skillet Frittata

8 Egg's

1/2 C. Milk

1/2 lb. Fresh Spinach~ torn in pieces

1 (4oz.) Diced Green Chilies

1/2 C. Diced Cooked Ham

1/4 C. White Onion~ diced

1/2 C. Fresh Tomatoes ~ diced

1/2 C. Fresh Mushrooms~ sliced

1 C. Colby Jack Cheese~ shredded

Salt/Pepper to taste

 

Preheat oven to 450

In a 12" cast iron skillet place your

chilies, ham, onion, mushroom and

spinach. Cook on medium heat stirring often

until spinach is wilted and veggies are tender.

Then add in your tomatoes.

In a bowl beat together the eggs, milk

and salt/pepper.  Pour into the skillet,

you will NOT stir! Sprinkle the shredded

cheese over top. Turn down heat, and cook

until the egg around the edges of pan

are set. Then place into your oven and

bake for 15 minutes. **making sure the

center is cooked all the way through.

Let set for 5-8 minutes before serving.

ENJOY!

Lark

 



Homemade Dilly Beans

Growing up, my parents always had

a huge garden in the Summer.

They grew everything, corn, carrots,

squash, tomatoes, green beans and more.

I am sure this is where my love of

canning came from. My Mom canned

veggies, fruit and jam's from the

bounty of our garden. We had a

AWESOME Pantry! These Dilly beans

were "prized" in our home. I don't

remember them ever lasting to long.

 We all loved them.

 

Homemade Dilly Bean's

2 lbs. Green Beans~ rinsed

2 C. White Vinegar

2 TBSP. Salt

5 Bay Leaves

1 tsp. Crushed Dried Red Chilies

2 tsp. Fennel Seed

4 tsp. Mustard Seed

2 tsp. Minced Garlic

1/2 tsp. Dill Weed

 

Bring a large stock pot of water

to a boil, place green beans in boiling water.

Let cook until they are a bright green,

yet still crisp.

 Drain and place in ice cold water for 5 minutes.

Drain and fill 5 pint jars,

you may need to trim the beans to fit the jars.

Divide all the spices evenly between the jars.

*Feel Free to add more or less of the

spices you like best.

In a sauce pan combine vinegar,

2 C. Water and the salt. Bring to a boil.

Remove from heat, ladle into each jar.

Make sure to leave a 1/2"

head space on top.

Place lids on tight, shake to mix the

spices in the jar. Place in your

refrigerator to let the flavors 

intensify for 24 hrs. Open each jar

and remove the bay leave. Return to

the fridge until you are ready to

serve them. 

*These will keep in the fridge for 1 month.

I like to make sure I label them with the

ending date on the jar.

Now that's a Dilly Bean!

Lark

 

 

 



Loaded Potato Skins

Oh My flipping Heck these are addicting!

 You have got to give them a try....YUM

I have never baked potato's just for the intention

of making potato skins. However I was entering a 

recipe contest and wanted to use the featured

ingredients is a different way. These Loaded

Potato Skins are what I submitted.

My family asks me to bake potato's

just to make them into "skins" now.

So I think I am safe to say they were a hit!

Loaded Potato Skins

2 lg. Baker Potato's~ Cooked

1/2 C. Sharp Cheddar Cheese

1/4 C. Sour Cream

1/3 C. Salsa~*I used Mild Rotel w/Chili's

Johnsonville Irish O' Garlic Sausage links

Nacho Cheese Sauce

Chopped Green Onions

Preheat oven to 400

Start by cutting your baked potato's

in half length wise, then cut each half into

3 strips lengthwise again.

This will give you (12) skins.

Place in the oven to crisp for about

5-8 minutes or longer depending on

what you like.

Now in a skillet place the sausage links

to cook on med heat. Once they are browned

on all sides, remove from pan and cut each

link into strips, return them to the pan to cook.

 Once they are cooked, drain on 

a paper towel. Cut into smaller pieces.

Mix the sour cream and salsa together.

Now your  going to "load" the skins in layers.

Take the hot skins out of the oven, sprinkle with

sharp cheese, spread the sour cream/salsa

mixture over that. Add as much of the cooked

sausage as desired, dollop the nacho cheese sauce

and top off with the green onions.

DIG IN!

Lark

Secret Ingredient Brownies

If you dont tell 'em, they will never know!
At least as far as these brownies go.
Give them a try I promise you that everyone
will love the fudgy chewiness of them,
and go back for more! ;)

*adapted from Basilmomma.com recipe*

Black Bean Brownies

• 3/4 C.  Black Beans
• 1/2 C. Oil or Applesauce
• 2 Eggs
• 1/4 C.  Cocoa powder
• 3/4 C. Sugar
• 1 tsp. Chocolate Extract
• 1 tsp. Vanilla 
• 1/2 C. Mini Chocolate Chips~divided
• 1/3 C. Flour
• 1/2 tsp. Baking Powder
• 1/2 tsp. Salt (unless you are using canned)

Directions

Preheat the oven to 350 degrees. Grease a 9 x 9-inch square baking pan.

In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, extract, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. 

Dust with powdered sugar and serve

Enjoy!
Lark

Layered Zucchini Rice Casserole

When my garden is in full 

production mode, I have ample

amounts of zucchini!

That's when I start to get creative.

You know....."sneak" it into cakes,

salad's and soups.

I have friends who make squash

 casserole's. I really like them too, it's 

just that I happen to live with (2)

VERY picky eaters...ok sometimes I

make it (3)..but who's counting?!

What ever I make has to "mask" that I

usually chose the lighter  fat free version 

of ingredients. Plus whole grain vs white....

the list goes on.

While I know My daughter likes squash

my husband does not. My daughter doesn't

 like onions, or tomatoes. And neither are

big fans of Brown rice....that was the

obstacle, I was facing.

Well...I am THRILLED to say 

both enjoyed this dish! I even

had some taste testers give me

feedback saying they weren't huge fans

of squash, but they loved this dish.

You and your family be the judge.

Layered Zucchini Rice Casserole

2 Med. Zucchini~ peeled/sliced

2 med. Yellow Summer Squash~peeled/sliced

1/2 tsp. Onion powder

1/2 tsp. Garlic Powder

Salt/ pepper to taste

2 C. Cooked Brown Rice

4 C. Light Mexican Blend Shredded Cheese

2 C. Fat Free Sour Cream

1/4 C. Diced White Onion

1 (14oz.) Mild Rotel Tomato's with green chilies

I start by steaming the squash along with

the onion and garlic powder, salt/pepper 

until it is fork tender. Drain and set aside.

Place cooked rice into the bottom of a 

lightly greased 3 qt. baking dish.

In a bowl combine the sour cream, rotel

and onion together. Pour  half mixture over rice.

Sprinkle with half cheese. Layer the 

drained squash over cheese layer. 

Repeat with remaining sour cream layer

then top off with remaining cheese.

Cover with lid or foil, Bake at 350

for 30 minutes. Remove cover

bake another 10 minutes.

Let set 5 minutes before serving.

Enjoy mixing things up,

Lark

Homemade Pickles

With all the fresh veggies that

are in season or coming out of

your own garden, there just isnt an excuse

to buy pickles when you can make your own!

If you dont have cucumbers on hand

you can use this recipe really for

ANY veggie you want to pickle.

You can double or triple this recipe to

give you a larger amount. I just happen to

only have a family of (3) so the 2 quarts

were the perfect size for us.

HOMEMADE REFRIGERATOR PICKLES
4 C. Water

1 TBSP. Fresh Garlic~minced

2 TBSP. Kosher Salt

4 tsp. Pickling Spice

2 C. White Vinegar

Fresh veggies~for 2 qts. I used 6 cucumbers

Start by bringing the water and minced
garlic to a rolling boil for 5 minutes.

Add in Salt and vinegar, return to

a boil until salt is dissolved.

Wash 2 quart jars, place 2 tsp. of

pickling spice into each jar.

Then add in your fresh veggies,

packing them in tightly.

You can cut  or use whole veggies.

Pour hot brine over veggies.

Let the jars cool to room temp.

before placing on lids.

I like to shake the spices up in the jar

every hour or so....you don have to do this step,

I just like to make sure it is all seasoned evenly.

These will gain flavor each day .

And will keep for up to 4 weeks.

You Reap what You sew,

Lark