Tag Archive | Corn

Recipe: Sweet Southern Chilli

Sweet Southern Chili

Sweet Southern Chilli

I have to brag for just a moment here. This is the absolute BEST chilli I’ve ever made! I went out on a limb here combining a few flavors I wasn’t 100% positive about but it worked and all the leftovers are spoken for. What little leftovers there are that is.

Ingredients:

1 lb Ground Beef
1 c Water
1 c Chicken Stock
14 oz. can Diced Tomato (or crushed)
8 oz. can Tomato Paste
2 Sweet Potatoes, peeled & diced
1 Russet Potato, peeled & diced
2 Carrots, diced
3 Tbs Dried Minced Onion
1 Tbs Chili Powder
1 tsp Cumin
1/2 tsp Cinnamon
1/4 tsp Pepper
1/8 tsp Garlic Powder
2 cans Black Beans
1 can Corn

Instructions:

Cook ground beef in a skilled until nicely browned and thoroughly cooked. Add everything into a stock pot. Bring to a boil, then reduce the heat to a simmer and let cook until the potatoes are done. About 1 hour, stirring often. Dish up and enjoy!

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Recipe: Egg Flower Soup (Egg Drop Soup)

Egg Flower Soup

Egg Flower Soup

Ingredients:

3 Tbs Cornstarch
3 Tbs Water
3 c Chicken Stock
1 c Water
1 – 14 oz. Can Corn, drained
2 tsp Olive Oil
2 Tbs Soy Sauce
1 tsp Pepper
2 Tbs Dried Minced Onion
2 Tbs Butter
1 tsp Ground Ginger
3 Eggs
1/4 c Peas

Instructions:

In a small bowl, mix cornstarch and 3 Tbs water together and set aside. In a large pot, combine everything except the eggs, peas, and cornstarch mix. Bring to a rapid boil. Beat the eggs together in a small bowl. Then transfer then to a pourable container. Stir the soup rapidly to create a whirlpool and slowly drizzle the eggs into the boiling soup, very slowly. Once the eggs have “flowered” in the soup, add in the peas and cornstarch mix and stir. Once the peas have cooked to your liking, dish up and enjoy!

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Recipe: Taco Salad

Taco Salad

Taco Salad

This is a great weeknight meal that’s easy to throw together last minute. You can easily add what ever kind of meat you want but this version focuses on the non meat. If you have picky eaters, it is also super easy to leave out what they don’t like. You can also add peppers if you want some extra spice. I like serving my taco salad in a bowl so I’m not chasing ingredients all over a plate to get a taste of each on the fork.

Ingredients:

Sweet Potato Tortilla Chips
Lettuce, chopped
Black Beans
Rice
Corn
Avocado, diced
Cheese, shredded
Sour Cream
Salsa

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Instructions:

Make each taco salad separately. Line a bowl with sweet potato chips, top with lettuce, and the rest of the ingredients.

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Recipe: Potato, Bacon, Chicken and Corn Chowder

Potato, Bacon, Chicken and Corn Chowder 20130117_194916

Potato, Bacon, Chicken and Corn Chowder

Serves 8

Ingredients:

3 1/2 c Potatoes, diced
1/3 c Onion, finely chopped (or 1 Tbs dried minced onion)
Corn, cut from 2 ears (or 1 can, drained)
1 Chicken breast, cooked and diced
3 1/4 c Chicken Stock
Salt (to taste)
1 tsp Pepper
5 Tbs Butter
5 Tbs Flour
2 tsp Mustard
4 Slices Bacon, cooked and crumbled
1 c Milk
1 tsp Parsley
2 c Vermont Cheddar Cheese, shredded

Instructions:

  1. Combine potatoes, onion, chicken, corn, and chicken stock in stockpot and bring to boil
  2. Cook over medium heat until potatoes are tender
  3. Add salt and pepper
  4. Make a roux in a small pan: melt butter, add mustard and whisk in flour stirring constantly until thick
  5. Slowly stir in milk and keep stirring about 5 minutes or until its thick
  6. Add cheese to milk and stir until melted
  7. Stir cheese mixture into the stockpot
  8. Add bacon and parsley, cook until heated through
  9. Top with more cheese to look pretty

This dish will thicken over time but if you want it to thicken quick, add some potato flakes.

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If you like my Potato, Bacon, Chicken and Corn Chowder, you’ll love my other recipes