quick white wine chicken

so we are officially in full blown holiday mode around the country….

and can i tell you a secret?

i’m totally not.

it’s not that i’m totally anti-holiday, i’m just lazy. i mean i put up a christmas wreath and sometime between now and then i’ll change out my doormat. but other than that, nada.

and christmas / holiday music?

sorry but i can really only take it on christmas eve.

again, it’s not that i don’t like it but i just feel like we get inundated with it starting on august 1. {maybe that’s a smidgen of an exaggeration but you get my point.}

plus let’s be real… this time of year is like crazy hectic. i mean i feel like things go nonstop once halloween passes. {which is partly to blame for my sporadic posting,  the other part…. see referenced laziness.}

with the hecticness of the season i figure you probably need a good, quick meal on the table.

{nice segway huh?}

and we know i normally don’t share too much savory but i do cook myself dinner pretty much every night. {ok well that’s kinda a fib since i have leftovers so maybe i don’t cook every night but i do pretty much eat something homecooked so there’s that.}  part of the reason i don’t post too many dinner recipes is because i get home late which means i eat late which means it’s dark which means questionably pictures. womp womp. buuuuuut this meal was too good not to share. i made it twice within the span of like 3 weeks which means that i ate it a lot. aaaaaaand i ate all the leftovers.

the recipe comes from an america’s test kitchen cookbook that i scored in the discounted section of barnes & noble. it’s super simple and you probably have almost all the ingredients on hand; you probably just need to run to the store for leeks and creme fraiche. if you don’t want to use creme fraiche or your store doesn’t carry it, you can totally substitute homemade creme fraiche {1 c heavy cream with 1 tbs buttermilk stirred in and allowed to sit at room temp until thickened} although i personally haven’t tried it so… oh and i’ve made this with chicken thighs and chicken breasts and both have been fabulous.

quick white wine chickenquick white wine chicken

  • 1 lb boneless, skinless chicken {thighs or breast cutlets}
  • 1-1/2 lb small red / yellow potatoes
  • 4 tbs unsalted butter
  • 1 lb leeks, white and light green parts only, chopped and thoroughly washed
  • 4 carrots, peeled and sliced 1/2 in thick
  • 1 c dry white wine
  • 1/2 c creme fraiche
  • 1 tbs lemon juice
  • salt and pepper to taste
  1. pat chicken pieces dry and season with salt and pepper.
  2. add potatoes to a medium-large pot and cover with water. boil potatoes for 10-15 min until fork tender; drain and toss with 1 tbs butter.
  3. melt 1 tbs butter in 12-in skillet over med high heat; add half of your chicken pieces and cook until lightly browned on each side, about 3-4 min a side. transfer to a plate and tent with aluminum foil to keep warm. repeat with an additional 1 tbs butter and remaining chicken pieces.
  4. melt the remaining 1 tbs butter in the empty skillet and add in the leeks and carrots. cook until the veggies are softened and starting to brown, about 4-5 min. add in the wine to deglaze the pan; add in the chicken and any juices. reduce heat to medium and cover the pan; cook until the chicken is tender and the juices run clear, about 15-20 min. transfer the chicken to your plate and retent with aluminum foil. reduce liquid until slightly thickened (4 min) and remove from heat. add in the creme fraiche, lemon juice, salt and pepper. arrange chicken and potatoes on a serving platter with the sauce poured over top.

kisses

recipe from: america’s test kitchen’s simple weeknight favorites

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chicken parm meatballs

dear mother nature,

i think we need to have a chat about what the weather is supposed to feel like at the end of october. hint… it’s not supposed to be anywhere close to 90F. if you could make highs of like 70-75F and lows of like 50F happen, it would be greatly appreciated.

kisses.

for real though. it’s like hot down here in the south and i really don’t like it. seriously… it’s been pretty well documented. but i just thought maybe by putting out a plea to mother nature, it would cool down around here. and when it does, i can eat more meals like this.

i pinned this recipe last week and it usually takes me a little while to get to trying something. ummm not these meatballs. see what happened was i was walking around the farmer’s market and trying to come up with meals for the week. and then i remembered the idea of these meatballs and knew i just had to try them. and i did. last night. see i initially planned to bring you that etouffee i’ve know mentioned at least twice but then these happened. and as i have mentioned before, i get weary about sharing entrees since i haven’t mastered food styling and photography but i just have to share these with you.

these look like they could be super complicated, what with the cheese all in the inside, but trust me when i say they aren’t. i had everything cooked and ready to be eaten within 45 min of coming home.

chicken parm meatballs

  • 1 lb ground chicken breast
  • 1 c whole wheat bread crumbs, divided – regular plain breadcrumbs would be fine
  • 1/2 c whole milk
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 c vegetable oil (or enough to come about 2 in up the sides of your pan)
  • 3 oz mozzarella, cut into 12 pieces
  • 3 c marinara sauce – i used store bought to save time on a weeknight
  • 3/4 lb spaghetti (or whatever pasta you want to use)
  1. preheat your oven to 350F. line a baking sheet with papertowels. start heating your oil to 350F (use a candy/fry thermometer or an electric skillet).
  2. mix together the milk, 1/2 c breadcrumbs, salt and pepper together in a bowl. add the ground chicken and gently mix until it’s evenly distributed.
  3. add the remaining breadcrumbs to a shallow plate. separate your chicken/breadcrumb mixture into 4 even portions. flatten each portion into a disk; add 3 pieces of the mozzarella cheese and shape the disk into a ball around the cheese. (make sure to seal the balls really well so no cheese leaks during cooking!) roll each meatball in the waiting breadcrumbs.
  4. place the meatballs in the hot oil and fry until golden on all sides.(you’re not frying to cook through just to get them crunchy and golden.) transfer to the paper towel lined baking sheet to allow the excess oil to drain.
  5. start cooking your pasta according to the package directions.
  6. after the excess oil has drained, removed the paper towels from the baking sheet and place the meatballs on a rack on the baking sheet. bake 15 min until they are cooked through.
  7. toss the cooked pasta with the marinara sauce and divide among 4 plates/bowls. top each plate/bowl with one meatball.
  8. dig in!

go.

make these now.

kisses.

recipe from: tracey’s culinary adventures

fried chicken dinner

omg. did you know that this weekend is memorial day weekend??! i mean i feel like just yesterday was new year’s eve/day. i mean i’m all for this year speeding by but goodness. i feel like the older i get the faster the years seem to go by.

(ugh. i hate that i just made that statement. i feel like an 90 year old for having said that.)

but for real.

i mean we’re already through 5 months of the year. craaaazy.

i know that memorial day is usually all about grilling and cookouts but let’s be real. i live in a second floor condo. i don’t have a grill on my balcony and i’m sure as hell not hauling one down the stairs. so what do i do? well i can do a beer can or rotisserie chicken. those are both fine options but i could also make something classically southern… like FRIED CHICKEN! plus who doesn’t like fried chicken? um no one that’s who. if someone tells you that they don’t like fried chicken they’re lying. it’s like people who don’t like bacon. liars. everyone loves bacon. and fried chicken.

so here’s the fried chicken deal… fried chicken is like gumbo…. everyone has their own version and method. i’m sure there are northern dishes that yankees would say the same statement about. i mean there are people who swear by brining the chicken. others who double dip the chicken in flour before frying. more who coat the chicken straight out the paper with just a rinse off. some fry in peanut oil. others in shortening. needless to say, you could survey 100 on the street of any good southern city and you would probably get 100 different ways to fry a chicken. since this is my blog and my world, i’ll give you my version.

fried chicken

  • 1 whole chicken, cut up in 8 pieces – that mean 2 breast pieces, legs, thigh and wings for those of you who are unsure
  • 1 qt buttermilk
  • 1/4 c your favorite hot sauce
  • 2 c flour
  • 1/3 c pancake mix – this has been passed down to me from my mom, her mom, her aunt, her grandma so just go with it… you can leave it out if you absolutely must
  • 2 tbs salt
  • 1.5 tbs pepper
  • 3 tbs paul prodhomme’s poultry magic
  • 1.5 tbs garlic powder
  • 1.5 tbs onion powder
  • vegetable shortening – i used about 3 c
  1. mix together the buttermilk and hot sauce in a large bowl. put your chicken pieces in the bowl and refridgerate 24 hours.
  2. the next day, drain your chicken pieces while you mix together the coating.
  3. on a large plate or large bowl, mix together flour, pancake mix, and seasonings. make sure it’s thoroughly mixed together. dredge each chicken piece in the seasoned flour mixture making sure that it’s well coated; shake off excess flour mixture. place each piece on a rack to hang out while you heat up your oil.
  4. in a large dutch oven or electric skillet, preheat your shortening to 350F. i say i used 3 c of shortening but really you want to use enough to come half way up your chicken pieces. when your shortening is heated, place a couple chicken pieces in there so that it’s not crowded. fry the pieces for 5-8 minutes per side until it’s golden brown and delicious. remove to a rack to drain the excess oil off and cool a little.

that’s it. it’s a really simple process that can seem really daunting.

ok so here’s a full disclosure…. i have no idea what my actual measurements are for anything other than the chicken and buttermilk. i just kinda go with my gut on the hot sauce and seasoned flour. you can use any type of seasoning you really want to; which is part of why there are so many variations to fried chicken. and yes, you really do need to soak your chicken in the hot sauce / buttermilk for a good 24 hours. this helps tenderize and flavor the chicken. some people perfer to brine the chicken in a salt water mixture saying it keeps the chicken juicy but i like the flavor the buttermilk gives the chicken (and bonus it stayed juicy!). oh and i actually don’t have a perfered fat to fry in other than paula deen says shortening and i like the idea that there’s not hint of peanuttiness and my mom was making milk gravy to go with it. you can use peanut oil or vegetable oil or canola oil or shortening. whatever floats your boat.

so make yourself a batch of good ol’ fried chicken. serve it with some macaroni & cheese and corn on the cob or some fresh green beans. throw in some biscuits and milk gravy… mmm….

what could be better than that??

kisses.

recipe adapted from: mom, maf (my maternal grandmother), john besh’s my family table, paula deen’s southern cooking bible

butter chicken

… or the title of this post should be… “this may not be the most photogenic recipe i’ve ever made but it sure as hell is one of the most delicious dinners ever.”

seriously.

the picture doesn’t do this dinner any justice whatsoever. butter chicken is an indian dish that i’ve seen quite a few recipes for and decided to finally try it. really… if i’m going to be 100% honest, i was more intrigued to look at the recipe to find out if there really was any butter in it at all. the dish has a fair amout of tomato in it so here’s the reddish dish that’s being called butter chicken. i mean in my world, butter chicken is not red. in fact, butter chicken wouldn’t have much color at all.

just saying.

ok back to the butter chicken deliciousness…. i’m pretty sure this probably isn’t an “authentic” recipe but it’s damn good and i liked it so i’m keeping it. the recipe calls for a lot of spices for the marinade so it may scare you off but don’t be a wimp. get yourself down to your local whole foods or spice store and just get a little bit of each spice that you don’t stock in your pantry full time. (what’s that? you don’t have a WF or spice store? man that sucks for you but i’m sure mccormick will probably carry these in small jars since a lot of them aren’t super common in most american dishes.) or you can be really adventurous and buy the spices whole, toast them and grind them yourself. i’m sure that’s more authentic but a) i don’t have a coffee grinder much less a separate one for spices and b) i’m relatively lazy and buying them already ground works for me.

butter chicken

  • 1 lb boneless, skinless chicken breasts
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2  tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • 1/4 tsp cumin
  • 1/4 tsp cardamom
  • juice of 1 lime
  • 1 onion, diced
  • 1/4 c (1/2 stick) butter
  • 1 (14.5 oz.) can tomato sauce
  • 1 (14.5 oz.) can diced tomatoes
  • 1 pint heavy cream
  • 1/4 cup chopped cilantro – you can leave this out if you’re one of those really weird people that doesn’t like cilantro…. again, weirdo.
  1. combine the garlic, spices (this includes salt and pepper!) and lime juice in a shallow container or large ziploc.  (want my opinion? no? too bad… use the ziploc. you can just throw it away when you’re done instead of having to wash it.) marinate the chicken for at least 2 hours or up to overnight. i suggest keeping the chicken breasts whole if you plan to marinate overnight or if you’re going to marinate for just 2 hours, cut the chicken into bite size pieces.
  2. saute the onion in the butter until soft. while your onions are sauteing, remove your chicken from the marinade and cut into bite size pieces if you haven’t already. add marinated chicken and cook about 10 mins. add the tomato sauce, diced tomatoes and any remaining marinade; cook for 30 mins over medium-low heat with the lid on.
  3. add the cream and cilantro and simmer for an additional 5 mins, until sauce is thickened slightly.  serve over rice or quinoa.

a couple more things… so i think next time i make this i’m only going to use tomato sauce (1 regular size can and 1 small can or maybe even 2 cans). this made a fair amount of sauce and since i’m not a fan of tomato chunks, i figure why not just leave the diced tomatoes out all together? also, this is the perfect dish to serve over quinoa if you haven’t discovered it yet. (i’m about to get all healthy on you which we know isn’t typical but just hear me out…) this was the first time i tried quinoa since reading in every magazine to use it to replace rice in dishes since there is more nutritional value. i figured i’d try it and if it was awful oh well. it was actually pretty good and i plan to use it more often. now i’m not saying i’m giving rice up because let’s face it… there are some dishes that just scream for rice. but i’ll use quinoa more often…

anyways….

forgive butter chicken’s nonphotogenic self and just try the recipe. i promise you’ll be impressed that something not that appetizing looking is actually really yummy.

kisses.

recipe from: let’s dish

baby it’s cold outside…

it’s finally gotten cold here in the south. and it’s looking like it might stay for longer than a moment. see it usually takes us until at least december to get cooler weather, which usually skips the cooler part and goes straight to cold. during october and november we may get a couple cool snaps here and there but they don’t stay. and to tell the truth, the ones in december don’t always stay. i mean we are in the deep south and the closest thing we usually get to snow is the frost on the ground in the mornings. i’m not a huge fan of these freezing temperatures but they do mean one thing… it’s gumbo weather. i do love me some chicken and sausage gumbo. it’s probably the one thing i could eat and eat and eat. and i do eat it all year round.

seriously.

during the summer when it’s 100F+, i will pull some gumbo out of the freezer, defrost it and heat some up.

here’s the thing about gumbo… everyone has their own recipe. here’s the other thing… mine is never exactly the same batch to batch. i found an emeril lagasse recipe a couple years ago when i decided i wanted to make a gumbo from scratch and it has been my guide ever since. i truly mean it has been a guide since i don’t really “follow” it. see it gives you directions for everything, including how to cook the chicken thighs he uses. well i don’t do that. i always cook a whole chicken (usually a beer can chicken) before hand and shred it up (using some for this pot and freezing some for the next pot). and sometimes it’s not chicken that i use; sometimes (like after thanksgiving and christmas) it’s turkey. and i don’t always use the exact same type of sausage. i always use 2 lbs and usually use one of andouille and one of smoked. but they’re not always the same brand or the same type i used the time before. also, sometimes i get really crazy and use a bottle of beer to give it a little something extra.

so here’s what i’m gonna do for this recipe…. i’m gonna give you emeril’s original in full and let know what i do differently (which i normally do but there’s a good bit of things this time). i feel like you deserve the whole recipe and the opportunity to decide if you want to be bold and experiment or if you want to follow emeril instruction by instruction. either way, you’re making a delicious pot of gumbo.

oh and i do recommend a heavy duty dutch oven… preferably cast iron.

chicken and sausage gumbo

  • 1 tbs plus 1/2 c vegetable oil
  • 1 lb smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces – use 2 lbs (1 lb andouille and 1 lb smoked); i also use local brands (savoie’s, richards, manda), i do live in south louisiana so andouille is kinda our thing.
  • 4 lbs chicken thighs, skin removed – i use a whole chicken or some left over turkey meat. i try to have about 1-2 lbs of meat
  • 1 tbs creole seasoning
  • 1 c flour
  • 2 c chopped onions – i use one large onion and blend it in my food processor with the celery and bell pepper plus a couple cloves garlic.
  • 1 c chopped celery – i use a couple stalks
  • 1 c chopped bell peppers – i use one large bell pepper
  • 1 tsp salt
  • 1/4 tsp cayenne
  • 3 bay leaves
  • 9 cups chicken stock – sometimes i throw a bottle of beer (a dark amber like abita) in the count of liquid
  • white rice – i cook about 2/3 c of dry rice at a time since i don’t eat the whole batch of gumbo and freeze some
  • 1/2 c chopped green onions – all the ingredients from here down are toppings, i don’t use any of them but you can if you want to
  • 2 tbs chopped parsley leaves
  • 1 tbs file powder
  • Hot sauce
  1. in a large dutch oven, heat 1 tablespoon of the vegetable oil over medium-high heat. add the sausage and cook until well browned, about 8 minutes. remove the sausage with a slotted spoon and drain on paper towels. set aside. – i cook the sausage in batches.
  2. season the chicken with creole seasoning and add in batches to the fat remaining in the pan.  cook over medium-high heat until well browned, 5 to 6 minutes. remove the chicken from the pan, let cool, and then refrigerate until ready to use. – since i used chicken / turkey that i’ve already cooked, i totally skip this step
  3. combine the remaining 1/2 cup oil and the flour in the same dutch oven over medium heat. cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
  4. add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. stirring, slowly add the chicken stock, and cook, stirring, until well combined (this is the time to also add a beer if you so choose). bring the mixture to a boil. reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
  5. add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface. – this is about the point at which i’m done
  6. remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. remove and discard the bay leaves (i just leave mine in there even in the servings that go in the freezer). pull the chicken meat from the bones and shred, discarding the bones and skin. return the meat to the gumbo and stir in the green onions, parsley, and file powder. (again, i totally skip this step since my chicken is the pot and i don’t add an herb garden to my gumbo).
  7. spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. serve, passing hot sauce on the side.

and that’s it.

it’s a little time consuming but totally worth it.

kisses.

there are some nights you wish you could clone yourself…

and wednesday night was one of those nights… see i love music. i really do believe that there are many times when we cannot find the right words for the right moment and finding a song that can express that makes me beyond happy – ok well it makes me excited even in the sad/angry/whatever non-happy moments. i think that there are lyrics that express what we want to say better than if we could pull the words out of the air. that being said, i love going to concerts especially when it’s someone i really like. so it would be safe to assume that when an artist (say justin moore) comes to town, i would jump on the tickets…

…but i didn’t.

by choice.

oh it kills me to write that.

but here’s the other thing…

…there are certain “celebrity” chefs (or really just chefs in general) that i’m obsessed with. and not obsessed in the creepy way. just in the i really admire them and wish that we could be best friends so they could cook with/for me all the time. john besh is one of those chefs. he recently took over la provence restaurant and has a fabulous chef there and they host a monthly tasting dinner which my mom and stepdad attended in september and i was lucky enough to attend in october. he also just released a new cookbook. where am i going with all this? well at the end of the dinner in october they mentioned that he would be at the event in november so what’s the first thing i do when i hear that? promptly walk up to the hostess desk and make reservations. see these dinners are normally the third thursday of the month but because john besh is so awesome, his calendar is super packed so it had to be on a wednesday. the wednesday of the justin moore concert.

so i had to choose.

i choose food and john besh.

i don’t regret it either but i just wanted to be in two places at once. thankfully i did see justin moore when he came here with miranda lambert. i still would have liked to see HIS show and not him being an opener. but what can you do?

meet john besh!

and i did!!

he was awesome and really nice and i totally geeked out.

anyways… now that i blabbed forever on to the food.

i made the recipe before and i recently fond the magazine page where i tore it out so i decided to make it again.  the best part about this recipe is that it is super easy but looks super fancy. i mean there are a few steps to it but each step is simple and pretty non timeconsuming. it makes a great week night meal especially when you want to pretend to be fancy on a tuesday. oh and there’s no fancy name so…

chicken with brie and bacon in puff pastry (like i said.. no fancy name)

  • 1 lb chicken breast cutlets – you can buy 2 chicken breasts and cut them in half horizontally if where you shop doesn’t offer cutlets; and not these are not tenderloins
  • a wedge of brie cheese – i don’t know exactly how much i had, i just bought a wedge and used it
  • 6 slices bacon – i actually only used 4 slices but i needed extra to snack on; and if you can get good applewood smoked bacon, spend the little extra and get it.
  • 1 box puff pastry – make sure it’s thawed in the fridge the night before
  • cajun seasoning – you can really use any type of seasoning you’d like; i used slap ya mama, onion powder, and garlic powder
  • olive oil
  1. cook your bacon until it’s just crispy – that was about 25 minutes in my oven set to 350F. set the cooked bacon aside and snack on the extra strips you made because you know you can’t resist it either. leave your oven on.
  2. season both sides of your chicken breast cutlets with the seasoning and brown off in a skillet on medium / medium-high heat coated with olive oil – i did mine in two batches (2 cutlets per batch) because all 4 cutlets wouldn’t fit in my skillet comfortably.
  3. cut the brie into slices (you can remove the rind if you want to or you can leave it on, that’s your call).
  4. roll out the puff pastry sheets so you can cut each half in half so you have long rectangles of puff pasty. you want to roll it and cut it so that you can put the chicken breast cutlet in there and still be able to “close” it up.
  5. assemble your puff pasty chicken… it goes a little like this: puff pastry –> chicken breast –> brie cheese –> bacon. then you “close” up the puff pastry and press it together and put it on a baking sheet – if you’re smart (or insane) like me you’ll use the same baking sheet that you used for the bacon after you drained and saved the bacon grease (that stuff is like gold in my kitchen).
  6. cut a small slit in each side so the pastry doesn’t explode while baking.
  7. bake at 350F for 25-30 minutes or until the pastry is golden brown.

and that’s it.

told you it was simple and seemed really fancy. you can serve it with a salad or green beans. or whatever else floats your boat.

kisses.

oh the weather outside is frightful…

…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
  1. in a 5-6 qt dutch oven, cook bacon pieces (you’ll want to get them crispy). remove when browned nicely and set aside.
  2. add chicken to the bacon drippings; brown over medium / medium-high heat until it is cooked all the way through. remove from the pan.
  3. 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.
  4. 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.
  5. stir in chicken, corn, cream, cayenne and bay leaves. simmer for 15 minutes, stirring occasionally.
  6. 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.

anywho…

go get to soup making! 🙂

kisses.