Throughout the years, many
of my friends have repeatedly nagged me to make a recipe book for them. I am here,
at the Cape, and my sister is pestering me like a gnat to provide her with the
Roasted Chicken Corn Chowder recipe we all enjoyed last night. So what the
hell, I have time! Of course “time” always brings a grin to people who know me
when it is tied to any sort of creativity or productivity in my world. It may
take time, but I always find time to deliver eventually! So for my
friends and family that enjoy my cooking….Bon
Appetit!
Roasted Chicken Corn Chowder
1/2 a bag of golden potatoes
2 or 3 large sweet potatoes
1 small bag of carrots
2 large onions diced
3 heaping tsp chopped garlic
1 jar chicken base ( I use Better Than Bullion)
2 bags frozen sweet corn
3/4 a quart of light cream (in smaller batches I use 1 pint)
1 roasted chicken boned and cut
pepper to taste
flour and water mix to thicken
Now this is a big batch you would have to use a 20 qt soup pan with and it serves 15 with a small amount of leftovers. I usually make a smaller batch using less of everything. I would like to tell everyone what that means exactly, however it is all about taste and what we like or don't like. Don't like carrots?? Don't add them. Like more chicken...add more!
Cook onion and garlic til lightly brown in butter.....and add pepper. I do this now because I like the smell of it more than timing of it. Yum!
Add water....between halfway and 2/3 up in pan. You need to leave room for everything else! Add cut carrots, both the golden and sweet potatoes and bring to a boil for 20 minutes. Add cut chicken, chicken base to taste, light cream, and corn. Bring back to a boil.
To thicken your soup, mix about 2 cups flour with water into a paste. When doing this method, it is best to do it in the sink for all the flour spatter and as well start thick so you can kill the lumps and then loosen it up to pour-able thick with more water. Allow to come to a boil again and test for desired thickness. If you like your soup thinner or thicker...add more or less, but always give it time to cook for 3-5 minutes as it will continue to thicken as it is first added.
Soups done! Add more pepper to taste if you were chicken at first blush or just let the diner determine how much more pepper to add. I love to add crushed Ritz crackers or other like butter crackers. Sometimes if I made it really thick I will eat it like a dip! Be creative! It's your soup!
This an easy show stopper because I worked hard to create both the visual and the taste that people keep asking for. There is the basic recipe and the add more or less as with all my recipes.
Crust: 28 crushed Oreo cookies ( set aside a couple heaping tsp for topping later. I use my food processor to pulverize the cookies)
melted butter....3-4 Tblspoons
Mix together on a foil lined 13 inch spring form pan and press onto bottom. The recipe is too big for the smaller pans, but worse case scenario, you throw away some of the batter if you don't have the larger pan or it flows over while baking....you choose.
The Other Good Stuff:
4- 8oz packages 1/3 fat cream cheese (room temp mixes easier...just sayin)
4 eggs
1 can sweetened condensed milk
1 Tbs vanilla
1/3 cup flour
Blend together until creamy and add, or not mini semi sweet chocolate chips. Ask yourself "how chocolate do I want this to be?" and that will determine how many chips to put in or perhaps how much you have left in the bag! Hand turn and add to Oreo crusted pan. Bake 55 minutes at 350.
First Topping:
I tried this sour cream and sugar topping believing it would give my cheese cake a more finished look. Well....it cracked too! I still kept it because I was building a masterpiece!
1 pint sour cream
1/3 cup sugar less or more
When the timer rings out telling you the first 50 minutes is up, pull out cheese cake, add this topping and bake 5 more minutes. When done remove and cool. Refrigerate it over night or for a couple of days if you want to prepare in advance.
Second Topping:
Who doesn't like the sound of a caramel ganache?? This was my follow up cover up the semi failed performance of the sour cream topping. Remember...it all tastes delicious! Anyway, I had to make this extraordinary scratch decadent chocolate/ pumpkin layer cheese cake for my baby sister's bridal shower and learned of this ganache thing and I said "hey, this makes it sound really special" so I ran with it! The cake is cooled, remove it from the pan, take off any aluminum foil (you should be able to handle it), and place on serving dish.
1 bag of old fashion caramels
light cream ...some... to almost cover the tops of the caramels in a sauce pan ( I know what is "some" well heck if I know! I keep saying I will measure it and never do)
On medium heat, mix and melt the caramel until smooth then allow to cool enough to pour onto the cheese cake spreading it to allow it to drip down the side for more drama if you like.
Third Topping:
Remember the Oreo crumbs you set aside? Now is the time to become an artist and sprinkle them on your cheese cake and Yahoooooooo! Done! and doesn't it look fantastic!
so will you all stop nagging me now????
1 bag frozen cubed (hash brown) potatoes...thaw and put in pan
1 pint half and half, light cream, or heavy cream ( you decide how you like to roll!!)
2 TBSP minced garlic
Pepper to taste ( I use about a tsp per batch)
1 can cream of chicken soup (not the low salt or are you kidding me!)
1 stick of butter melted
1-8 oz. bag shredded sharp cheddar yellow or white...your choice
2 TBSP onion powder or chopped onion,,,you choose
1 cup Parmesan Cheese
mix above in a bowl with your hand...yeah...go for it! and pour over potatoes and mix lightly. Cover with sprinkles of yet another 1- 8oz. bag of shredded sharp cheddar or what ever pleases you..Monterrey Jack, Mexican Mix...what ever makes your wheels spin!
Bake at 350 degrees until bubbling or brown on edges. Depending on your batch size ( I often do 4 batches for 2-3 hours) approximately an hour to 3 hours. Good luck! It always tastes good!
Other ideas my sister had....less cheese and add crumbled bacon bits and bring sour cream to serve with it.
Oreo Cheese Cake
This an easy show stopper because I worked hard to create both the visual and the taste that people keep asking for. There is the basic recipe and the add more or less as with all my recipes.
Crust: 28 crushed Oreo cookies ( set aside a couple heaping tsp for topping later. I use my food processor to pulverize the cookies)
melted butter....3-4 Tblspoons
Mix together on a foil lined 13 inch spring form pan and press onto bottom. The recipe is too big for the smaller pans, but worse case scenario, you throw away some of the batter if you don't have the larger pan or it flows over while baking....you choose.
The Other Good Stuff:
4- 8oz packages 1/3 fat cream cheese (room temp mixes easier...just sayin)
4 eggs
1 can sweetened condensed milk
1 Tbs vanilla
1/3 cup flour
Blend together until creamy and add, or not mini semi sweet chocolate chips. Ask yourself "how chocolate do I want this to be?" and that will determine how many chips to put in or perhaps how much you have left in the bag! Hand turn and add to Oreo crusted pan. Bake 55 minutes at 350.
First Topping:
I tried this sour cream and sugar topping believing it would give my cheese cake a more finished look. Well....it cracked too! I still kept it because I was building a masterpiece!
1 pint sour cream
1/3 cup sugar less or more
When the timer rings out telling you the first 50 minutes is up, pull out cheese cake, add this topping and bake 5 more minutes. When done remove and cool. Refrigerate it over night or for a couple of days if you want to prepare in advance.
Second Topping:
Who doesn't like the sound of a caramel ganache?? This was my follow up cover up the semi failed performance of the sour cream topping. Remember...it all tastes delicious! Anyway, I had to make this extraordinary scratch decadent chocolate/ pumpkin layer cheese cake for my baby sister's bridal shower and learned of this ganache thing and I said "hey, this makes it sound really special" so I ran with it! The cake is cooled, remove it from the pan, take off any aluminum foil (you should be able to handle it), and place on serving dish.
1 bag of old fashion caramels
light cream ...some... to almost cover the tops of the caramels in a sauce pan ( I know what is "some" well heck if I know! I keep saying I will measure it and never do)
On medium heat, mix and melt the caramel until smooth then allow to cool enough to pour onto the cheese cake spreading it to allow it to drip down the side for more drama if you like.
Third Topping:
Remember the Oreo crumbs you set aside? Now is the time to become an artist and sprinkle them on your cheese cake and Yahoooooooo! Done! and doesn't it look fantastic!
Party Potatoes
so will you all stop nagging me now????
1 bag frozen cubed (hash brown) potatoes...thaw and put in pan
1 pint half and half, light cream, or heavy cream ( you decide how you like to roll!!)
2 TBSP minced garlic
Pepper to taste ( I use about a tsp per batch)
1 can cream of chicken soup (not the low salt or are you kidding me!)
1 stick of butter melted
1-8 oz. bag shredded sharp cheddar yellow or white...your choice
2 TBSP onion powder or chopped onion,,,you choose
1 cup Parmesan Cheese
mix above in a bowl with your hand...yeah...go for it! and pour over potatoes and mix lightly. Cover with sprinkles of yet another 1- 8oz. bag of shredded sharp cheddar or what ever pleases you..Monterrey Jack, Mexican Mix...what ever makes your wheels spin!
Bake at 350 degrees until bubbling or brown on edges. Depending on your batch size ( I often do 4 batches for 2-3 hours) approximately an hour to 3 hours. Good luck! It always tastes good!
Other ideas my sister had....less cheese and add crumbled bacon bits and bring sour cream to serve with it.
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