…ok so it’s not really. but it is finally getting cooler around here and that’s what matters. see, when you live in the south and aren’t a big fan on 100F weather, you take what you can get. and i’ll take 40F nights and 70F days. i’d prefer it to be cooler all the time but hey… beggers can’t be choosers. (although i think that’s a semi-load of crap 🙂 ) colder weather is not just a great zac brown band song but also means that it’s soup and gumbo time!! holla!!
which i should just warn ya’ll… if i was forced to eat one meal every single day, that meal could quite possibly be chicken and sausage gumbo. seriously. no joke. i freaking love it. but that’s another time, another blog post.
but just as much as i love gumbo, i love me a good soup. i mean is there anything else that warms you quite like a good soup? i think not and politely disagree with you if you think i’m wrong. so this cold snap hits and i am so much about making a soup that words cannot quite contain the excitement. i’m all about making a soup. not a gumbo this weekend but a soup.
so i did.
once again, i originally found the recipe on pinterest. shocker i know. this one came via a pin by my friend alicia. yes, i repinned her pin. but that’s what it’s all about. this was a very straightforward soup but the title deceives you…. better homes and garden’s website (which is where it was originally found) calls it spicy chicken-corn chowder. but let me tell you. they miss the potatoes in the chowder. i mean i get it. it has chicken and corn and some jalapenos to make it spicy. but seriously. it has potatoes too. and how can you forget those little nuggets of deliciousness?? so i officially decided to call it, get this, spicy chicken, corn and potato chowder. super creative no? i know i know but give me a break.
anyway this soup/chowder was everything that it should have been. i mean it was spicy without being inedible. and the little nuggets of deliciousness known as potatoes… well they melted in your mouth. i mean who would think you would ever describe potatoes as melting in your mouth?? not me. but they did. they kept their shape and then just melted away. to be honest, i was leary about the chicken in the chowder. don’t get me wrong, i like chicken in soups and chowders and such but i wasn’t sure about it in what most people would initially consider to be a corn and potato chowder. i felt like maybe the chicken was that kid on the playground that didn’t have any friends so you invited them to the party because you felt bad for them. but no. maybe that’s how it started out but they ended up being a party starter. the corn provided exactly what the corn was there to provide… that little burst of corny goodness. i’m telling you… try this soup. it was bomb.com.
spicy chicken, corn and potato chowder
- 8 slices bacon, chopped (the package i bought had 10 slices so i used all 10)
- 1 lb boneless, skinless chicken breast, cut in bite size pieces (season with salt, pepper and slap ya mama)
- 1 red bell pepper
- 1 onion
- 1-2 jalapenos, diced (i actually used 2 1/2 because jalapenos don’t scare me)
- 4 cloves minced garlic
- 1/3 cup flour
- 6 cups chicken stock
- 2 large yukon gold potatoes (i used 4 potatoes because mine were not what i would call large. more like small/medium that wanted to be big time)
- 2 cups fresh sweet corn kernels (so it’s colder weather, that means it’s not summer which in turn means corn’s not in season. buy 2 cans of corn, you’ll thank me for the trouble saved)
- 1 1/2 cups whipping cream
- 1/2 tsp cayenne (i used more slap ya mama because i didn’t know that i was out of cayenne until i went to use it)
- 2 bay leaves
- in a 5-6 qt dutch oven, cook bacon pieces (you’ll want to get them crispy). remove when browned nicely and set aside.
- add chicken to the bacon drippings; brown over medium / medium-high heat until it is cooked all the way through. remove from the pan.
- add the red pepper and onion (i put these through a whirl in my food processor because i’m not a huge fan of chunks of seasonings) to the pan. cook about 5 minutes then add the jalapenos and garlic. cook about 3 minutes. stir in flour and cook another minute.
- add the stock and potatoes. (make sure to stir/wisk well so you can get all the flour clumps taken care of). bring to a boil then reduce the heat to medium-low. cook uncovered 10 minutes while stirring occasionally.
- stir in chicken, corn, cream, cayenne and bay leaves. simmer for 15 minutes, stirring occasionally.
- remove bay leaves before serving. top with jalapeno slices if you so choose to. you can also top with the reserved bacon that the original recipe never told you what to do with it other than set aside. i used as a garnish and it was DELISH. makes 8 servings.
you really need to try this soup. i’m just saying.
oh and a semi-tangent here… did you know that spike mendelsohn was competing on the next iron chef on food network??? i didn’t know that until this week and it really bums me out that he was eliminated. (sorry if you dvr’ed it and hadn’t watched it yet.) chef spike owns this really cool burger joint in one of my all time favorite cities, DC. it’s a place called good stuff eatery. if you’re ever in DC you should go check it out. they have really yummy milkshakes too – one of which is a toasted marshmallow kind!! he also opened a pizza joint next door. we didn’t get to eat there last time i was there but you can bet i’m going to try it next time i’m there. i just thought i would share that because i was so bummed to see him go.
go get to soup making! 🙂
ok so the first post in here was going to be about these taffy apple cupcakes i found in a cupcake cookbook i have. they were for a halloweenie roast. i was all excited. they were going to look like little miniature taffy apples. on a stick and all.
they didn’t work out.
they were good little muffin like cupcakes but they weren’t about to go on a stick. let alone be dipped in caramel and then rolled in nuts. i tried. i sweet-talked them. i got angry. i tried it all. but no. they said “we don’t think so. we are just fine to make you rethink what you bring to the halloweenie roast at the last minute. you can bring us to the office.” so that’s where they ended up. i mean let’s face it, if your office is like my office, people there are vultures. bring them food and it disappears. don’t get me wrong. when someone else puts something in the kitchen, i’m just as guilty at being that vulture. so long story short… i dipped the tops of the little muffins in caramel, put some pecans on top and brought them to the office and rethought my whole halloweenie plan. but before i move on to that and the recipe, here’s a picture of my non-sticked taffy apple muffin/cupcakes:
so i had to rethink this halloweenie roast sweet treat… i scour all my sweet related cookbooks. not super moved. i scour pinterest and *dingding* we have a winner…. s’mores cobbler. first of all, it’s going to be a sweet treat. second of all, it’s chocolatey. third of all, s’mores makes me think of fall. last of all, there’s cooked marshmallows.
questioning my excitement over the cooked marshmallows? why? who doesn’t like a good toasted marshmallow?? i mean jelly belly even has a toasted marshmallow flavor. when i make s’mores, i don’t need no stinking chocolate or graham cracker. i just want the burnt marshmallow. so i went to the store and bought what i needed and got to work. the recipe was super simple. i mean simple enough that even my mom would possibly attempt it. (not that she’s not a good cook. she just prefers recipes that don’t involve an entire day in the kitchen.) it’s a total of 6 steps and 7 ingredients. and it turned out delicious. it had everyone asking, “what is that??” and then it had people going back for more. i would say… success.
- 1 (5oz) chocolate pudding (cook & serve varity)
- 1 cup whole milk
- 6 graham crackers (split in half)
- 1/2 cup mini chocolate chips
- 1 box chocolate cake mix
- 1 bag large marshmallows (about 40)
- combine milk and pudding in a bowl. pour in a greased 13×9 pan.
- place halved graham crackers on top of the pudding mixture with some space in between each.
- add the chocolate chips on top of graham cracker layer.
- spread DRY cake mix on top and put pats of butter on top.
- bake at 350F for 25 minutes. mix the dry cake layer so that there isn’t large areas of dry ingredients.
- add marshmallows and bake for 8-10 minutes. if needed (or desired) broil under a high broiler to brown marshmallows more.
that’s it. simple huh? and the results are yummy….
tonight i’m making chowder. it’s finally cooling down here so i’m pumped! results to come later.
s’mores cobbler recipe courtsey: Created by Diane
so here’s the deal…. i pinterest. a lot. it’s actually a tad ridiculous. i mean i could sit there and pinterest for a living. saddest part… i’ve only been introduced this miracle (or evil?) in the last week or so. i know. it’s bad.
i say that because that obsession leads me here. to this. i never really had a desire to truly blog about anything in particular. i mean i livejournaled when that was cool. i thought about doing a blog when i was into sex and the city. but did i ever give it a wholehearted attempt and actually have a focus? no. not in my wildest dreams.
that’s where pinterest comes in…
see i love food. like seriously love food. i’ve been watching food network since i was in middle school. (and when i started watching it, i watched it in secret late at night like it was something devious, an addiction.) and i love everything about food. i’m borderline certifiable about it. i stammer and get all googly around chefs i obsess over (see Susan Spicer and John Besh). so friends introduced me to pinterest and said that i could discover all kinds of recipes. and boy did i. in the measely little week or so i’ve been “pinning” i’ve pinned a total of 287 times. and for the record i have 7 boards – DIY, home decor, fashion, vacation spots, food, undefined and party ideas. ok so logically, if i’ve pinned to all the boards equally i should i have 41 pins per board. but who pins equally? not me. oh no not me. i pin over half my pins to my food board… like 154 pins worth.
but the point of that joyous little story is that pinning the recipes brings me to all kinds of food blogs and i figure, if they can find time, i can to. i’m not looking to compete or even be half the blog that these people turn out… but i simply want to write and talk and dream about food. i figure, i can take pictures of my food when i try something new. i can share my recipes. that i can do. i can’t promise that i’ll post something every day (because i know i won’t). mainly because, i don’t always try something new every day. a lot of times, i stick to my tried and true. see i work full time. and a lot of evenings i just want to pass out on my couch. but i figure this will make me a little more inspired. if i think i have to share with everyone, maybe i won’t be lazy and i’ll attempt more of the recipes i pull out of the 4 (FOUR!) food magazines i subscribe to. so this is me… starting to do that.
and all the recipes are a complete variety… i feel i should clarify that. i like to cook AND bake. i like a meal from start to finish. from the cheese plate appetizer to the last bit of rum sauce on a piece of bread pudding. so you’ll find everything here.
enough of the long and the short of it. no recipe in this post… only a little fyi background… but i am making taffy apple cupcake pops tonight so look forward to that being the first recipe post… YAY!!