Sunday, February 26, 2012

Corn Potato & Bacon Chowder

Yesterday was a very blustery, very cold day. My wee ones were determined to take advantage of the sun that was shining though! I took them out for a bike ride and by the time we made it back home, we all felt like Popsicles, with our frozen ears and frozen fingers!

I knew JUST what I wanted to make for dinner, to get us all warmed up again! I hadn't made it in a long time, but I was pretty sure I had all the ingredients on hand.

It was all I could do to keep all of "Mommy's Little Helpers" from eating it straight out of the pot! The best reward was being told, by my wee ones that THEIR Mommy is the best cook in the world! Though I don't know about that, here is the yummy recipe.

Potato Bacon Corn Chowder
1 cup butter
1 medium onion, peeled and diced
1 (4.5 oz) package real bacon bits (in your salad section)
1/2 cup flour
3 cups half and half
4 cans whole kernel corn, drained
4 cans creamed corn
8 medium size potatoes, peeled, diced, and boiled to firm/tender (soft enough to eat but not so soft that they fall apart in your chowder), & DRAINED
1 1/2 tsp. dried parsley
salt and pepper
Mrs. Dash

In a 6 quart cooking pot, saute the dice onion and bacon in the butter until the onions are transparent and soft. Remove from heat and whisk in the flour.

Return to heat and continue whisking until the mixture starts to thicken. Whisk in the half and half and continue whisking until the flour mixture is thick. Add the corn and the creamed corn. Season to taste with Mrs. dash, salt, and pepper (remember Mrs. Dash has pepper in it).

Gently fold in potatoes, and season again if needed. Serve hot.

This chowder would be excellent in a bread bowl! I was thinking this would also be wonderful to make ahead of time and take on one of our Summer camp outs..... sigh.... Summer. It will be here before I know it, right???

Wednesday, February 22, 2012

Tomato Pesto Avocado Open Face Sandwiches

These little beauties are really easy to make! And OH SO TASTY!

2 pieces whole wheat bread
1 medium size roma tomato, thinly sliced
1 small avocado, seeded, peeled, and thinly sliced
Low fat mayonnaise
Pesto sauce/spread
salt & pepper
Italian Blend Shredded Cheese
to leaves of red leaf lettuce

Turn your oven on to low broil.

Lightly toast your bread in the toaster.

Lay toast on a baking sheet. Spread a thin layer of mayonnaise on the toast followed by a thin layer of pesto spread. Add a layer of tomatoes, then avocados. Add a light sprinkling of salt and pepper. Top with cheese blend. Place on middle rack of the oven and broil until the cheese is lightly browned on top, about 6-10 minutes. Remove from over transfer to a plate and top with a leaf of red lettuce. Enjoy warm!

Tuesday, February 21, 2012

Chocolate Banana White Chocolate Chip Muffins

From For The Love Of Cooking

These were AMAZING! I didn't change a thing, and the kids..... gobbled them up!!! I may have too.... Okay I had to pull the kids (and the hubby) back from licking the oven glass. They were pretty much gone as soon as the over door swung open. ;)

1/2 cup butter, softened
3/4 cup dark brown sugar
1 tsp vanilla
2 eggs
3 ripe bananas, mashed
2 cups flour
1/4 cup + 2 Tbls cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup of white chocolate chips

Preheat oven to 350 degrees. Prepare 24 cup muffin tin with cooking spray or liners.

In mixer bowl combine butter and sugar. Beat until creamy. Add eggs, banana, vanilla, and mix until well combined. In a separate bowl whisk together flour, cocoa, baking soda and salt. Add flour mixture to banana mixture and stir until just combined. Fold in 3/4 cup of chocolate chips. Pour into muffin cups. Sprinkle remaining chips on top. Bake for 18-20 minutes or until cooked through. Cool for a few minutes in pan before serving.