Category Archives: corn

White Wine Braised Chicken


Last night was the first night that we have had the kids over for dinner since we moved. They have been getting settled into their new place and we have been getting settled into ours. It was nice to have a bit of family time so we could all relax and take a deep breath after all the craziness (moving sucks…just saying). So I really wanted to make a nice hearty home cooked meal for them. Plus I had gotten a phone call from my son saying, “Mom I really miss your food!”. Tasty dinner coming right up!!
I have been making sandwiches, and fast food knock offs all week. I decided I wanted a meal that was balanced, filling, and full of good stuff. I mean we know what kids eat when they are on their own right? Protein, veggies, and some nice crusty bread seamed like a wonderful choice. I really do miss cooking for the whole family. It is nice for Kevin and I to have our own space but I’m seriously going through the empty nest thing here!!

I made this with skin on bone in chicken thighs because, well I just love the flavor and juiciness of thighs. But you could do this just as easily with breasts if you prefer. I would use skin on bone in breast though if you want that nice golden brown crust on the meat. I wish I had browned mine just a tad bit longer.
This one of my meals that I call a “kitchen sink” meal. I threw a tons of stuff in the that was on hand. Beans, veggies, herbs, you name it. That is the beauty of a recipe like this. Once you  have the meat and braising liquid you can go crazy and make it your own! 
Everyone loved it and it just ended up being a nice tummy filling comfort food kind of dinner to share with my family! I hope you give it a try!!
White Wine Braised Chicken
  • 1 Tbs. olive oil
  • 8 bone-in, skin-on chicken thighs
  • 2 large leeks, white and light green portions, halved lengthwise and thinly sliced crosswise, rinsed clean of grit
  • 1 large red bell pepper, seeded and diced
  • 2 large garlic cloves, minced
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 1 19-ounce can of Cannelinni beans, drained
  • 2 cups fresh corn kernels (2 ears of corn)
  • 8-ounces frozen peas
  • 1/4 cup chopped fresh chives
  • 2 Tablespoons. fresh lemon juice
  • Kosher salt 
  • Freshly ground pepper
  • 1 loaf of crusty bread, opptional

Heat the olive oil in a dutch oven over medium-high heat. Season the chicken thighs with salt and pepper on both sides and, working in batches if necessary, brown the chicken on both sides, about 8 minutes total per batch. Remove to a plate.

Reduce the heat to medium and add the leeks and red pepper to the pan and cook, stirring occasionally, for about 8 minutes or until the vegetables are soft and wilted and absorbed most of the chicken fat. Add the garlic and cook an additional minute. 

Increase the heat to medium-high and add the wine using a wooden spoon to scrape up and browned bits that are on the bottom of the pan. Bring to a simmer and cook for a minute or so to cook off the alcohol. Add the chicken stock to the pan and bring back to a simmer. Season with salt and pepper to taste.

Return the chicken to the pan and reduce the heat to medium-low. Cover the pan and allow to cook for 45 minutes. Transfer the chicken to a plate and cover with tin foil to keep it warm.

Add the beans and corn to the pan and turn the heat up to medium. Continue to cook while stirring occasionally, for about 5 to 7 minutes, or until the corn kernels have softened. Add the peas, chives, and lemon juice and cook for an additional few minutes to heat up the peas. Remove from heat and adjust seasoning.

Ladle the broth and veggies into a bowl and top with 2 chicken thighs. Serve with crusty bread.


Mexican Grilled Corn


I was making my Mexican Style Slow Cooker Chicken and couldn’t decide on a side dish until I remembered this fantastic corn I used to have all of the time at the Del Mar Fair in San Diego. You can get some wacky food at the fair, but I past up the deep fried Twinkies and cheesecake to head straight for this grilled corn. It is sweet and salty all at once. It is the perfect balance! But as much as I loved it, this again was another recipe I had never tried at home.
I really hate it when I underestimate myself. Sometimes I make things seem so much more difficult that they are in my head. Once I sat down and really thought about the flavors in the corn the wheels started turning in my head (no smoke came out I promise). I knew there a fantastic combo of flavor. After trying it a few times and not coming up with exactly what I was looking for I tried this and BAM there it was, the wonderful flavors I was looking for. I had flash backs of all of my years at the fair and it was wonderful. The family may not have had the flood of memories but I can promise you there will be memories from now on!!

Mexican Grilled Corn
  • 4 ears corn
  • 1/2 cup plain low fat yogurt
  • 1 1/2 cups fat free sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1 cup freshly grated cotija cheese 
  • 1 lime, juiced
  • Red chili powder, to taste

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the yogurt, sour cream and cilantro together. Grate the cotija cheese in another bowl. While the corn is still warm slather with yogurt mix. Squeeze lime juice over the corn, Season with chili powder and generously coat with the cheese. 


Creamed Corn the Healthy Way


I look forward to Thanksgiving for so many reasons but the food is of course one of those reasons. There are certain foods that we just associate with the holidays. This creamed corn is one of those foods. Don’t ask me why I seem to only make this at the holidays though. It is a simple recipe that tastes oh so good. My daughter always gets excited when she knows I am making it.

One of the things I love so much about this recipe is that the corn comes out so creamy and sweet but there is no, yes I said NO heavy cream in it and trust me, you will never miss it!

Creamed Corn 
  • 6 ears corn, shucked
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • Salt and white pepper to taste

Spread a clean dish cloth over your cutting board, it helps to keep the kernels from bouncing around and makes for easy transfer. Using a sharp knife cut the corn kernels off the cob over the towel. Transfer the corn to a bowl. Using the back of a heavy chef’s knife, scrape the cobs thoroughly to release the remainder of the corn off the cob into the bowl, making sure to include any corn “milk” that is released from the cob.
Heat the butter in a large skillet over medium heat. Once melted, add the corn and flour to the pan and cook, stirring often, until thickened, about 5 minutes. Reduce the heat to medium-low and add the water, salt and pepper, and continue to cook, stirring occasionally. A crust will form on the bottom of the pan from time to time so make sure to scrape the bottom of the pan well when stirring and continue to cook, stirring frequently towards the end, until the corn is very creamy, 30 to 40 minutes.

Serves 4

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Bobbi’s Crab Chowder


This recipe is one that I have worked on for a while. I  moved to Washington in 2006 and being in the Pacific Northwest brought on a great love for the fresh fish, seafood, and shell fish I can get here. So I set out to make wonderful meals with all of the goodies I had to chose from.

One of my favorite things is crab. Every since I was a kid I can remember my grandparents taking me out to a nice dinner and all I wanted was crab. Now every time I have crab I remember wonderful times with my grandparents!

This chowder is one that I have been requested to make by several people. That was when I really knew I had dialed the recipe in to where I wanted it to be. One suggestion though, the first time I made this I made it with King crab. The second time I used Dungenes. I recommend using Dungie or blue crab if you can’t use King. I made the mistake of using just the “lump” crab meat they had at the store last time and it made the chowder a little more “fishy” than I like.

Bobbi’s Crab Chowder

1 yellow onion, diced
3 stalks celery, diced
4-ounces (1 stick) butter
3/4 cup flour
10 slices bacon, chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
1/4 cup fresh flat leaf parsley leaves, chopped
1/4 teaspoon paprika
1 cup white wine
1 tablespoon white pepper
1 tablespoon seafood seasoning
Kosher salt
Fresh ground black pepper
6 cups half and half
1 cup frozen corn
1 pound lump crabmeat (King, Dungenes, Blue)

In a large soup pot cook the bacon until it renders its fat, remove with a slotted spoon and reserve. Add butter, celery and onions to the pot and saute until translucent, about 5 to 7 minutes. Add flour and mix well cooking for a couple minutes to get rid of the raw flour taste. Whisk in white wine. Add diced cooked potatoes, cooked bacon, parsley, paprika, white pepper, seafood seasoning, and salt and pepper to taste. Mix and then slowly add the half and half, stirring constantly. Add the corn, and then gently fold in the crab meat. Stir slowly. Adjust seasoning if needed. Serve with crusty bread for sopping!

Serves 4 to 6

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Food Star Friday – White Chicken Chili


Although Mother Nature is giving us a reprieve from the rain and cooler weather today here in Western Washington (it is going to be 78 yessssss). The temp has definitely dropped enough to let us know Fall is on it’s way. I know I complained a bit about it, but that is just because we had maybe a month of Summer this year and I didn’t want to let go off it. However, with the drop in temperature, my love for Fall soups, stews, chowders, and chili is in high gear. I just have to balance them out so my family doesn’t get burned out on them. I think I seriously could eat them every night, but that is just me.

This is a recipe by Giada De Laurentiis that I have made a few times in the past. I love it, it is tasty and very healthy, and the big plus is my FAMILY likes it. What? My family, the WHOLE family actually likes something and it turns out it is healthy? Ya, I know, I was shocked!! Usually I have one straggler that just can’t jump on board with the rest of us. But there really is nothing to dislike about this chili.

I changed is the amount of chicken stock it calls for. With only 2 cups the chili cooks down too much in my mind and wont serve 6 people, which is what I needed to feed. So I added a couple extra cups. But if you are only feeding 4, or less, and like your chili super thick I would stick to the original recipe. I also more red pepper flakes just because I like a bit of heat

White Chicken Chili

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped  into 1-inch pieces
1 1/2 cup frozen corn, thawed
4 (to 5) cups low sodium chicken stock (add the extra cup if the chili gets to thick)
1/4 teaspoon crushed red pepper flakes (I used a full teaspoon)
Freshly ground black pepper for seasoning
Grated Parmesan cheese for garnish
1/4 cup chopped fresh flat-leaf parsley
In a large heavy bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook stirring frequently, until chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scrapping up the browned bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55 to 60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

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Spicy Grilled Corn on the Cob


With the Labor Day weekend coming I knew I wanted to plan food on the grill. We have been having wonderful weather finally in Western Washington and I wanted us to be able to enjoy as much of it as possible PLUS grilling puts Kevin in the drivers seat. That way I get to plan the meals and set up the side dishes, but Kevin gets to play Master of the Grill so I knew it was the perfect time to bust out a grilled corn recipe!

I have seen grilled corn so many different ways. Leave it in the husks, take it out of the husks and place it directly on the grill, shuck it and wrap it in tin foil. I have tried them all and they are all very tasty but never actually grilled in the husks before so I decided we (and when I say “we” I mean Kevin) would try it that way. I hopped online and checked several different versions. I finally decided to combine a few to come up with the final product that I wanted.

It was a total hit! Seth, who just informed me that he is not a big corn fan (How did I not know that? I mean I have only been his mother for ohhhh 24 years!!) but he loved it cooked on the grill with the spicy butter and would eat it again and again cooked this way. I don’t think I even made a positive ID check on mine! It was like….corn on the plate….POOF……no corn on the plate!

Spicy Grilled Corn on the Cob

4 ears of corn
6 tablespoons unsalted butter
2 medium cloves garlic, minced or pressed through a garlic press
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper

Soak the corn, husks on, in cold water for at least 20 minutes. Carefully peel back the husks to remove the silks, replace husks.

Melt the butter in a 10-inch skillet over medium heat. When the foaming subsides, add the garlic, chili powder, cumin, paprika, and cayenne and cook until fragrant, about 1 minute. Turn off the heat and set aside.

Heat grill to medium high. Place corn on grill and cook for 15 minutes turning every couple of minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels.

Transfer cooked corn to a plate and carefully remove the husks. Brush each ear with chili butter and enjoy!

Summer Shrimp Rolls


Last week I was flipping through the pages of my Everyday with Rachael Ray magazine looking for ideas for this weeks recipes. I knew I wanted to find some seasonal things to cook since summer is almost over. I wanted to find a way to hold on to it as long as possible. So there I was flip……flip….flip…..TADA!! This recipe screamed at me MAKE ME MAKE ME, and my response was HECK YA! Some people talk to their pets, I evidently talk to food magazines. OK OK yes I talk to my pets too. Hey you have to find conversations wherever you can when you live in a very small town. Ya, I know, You are right, I am just weird *sigh*.

Anyway, off of my mental health issues and back to the food, this recipe calls for shrimp which I LOVE. I have wanted to try making lobster rolls but with lobster being soooo expensive, and this girl trying to cook on a budget, shrimp was right up my alley. What a nice surprise it was when I went to the store and the shrimp was on sale!

I hadn’t really shared my recipe plan with anyone here this week, so when I started to prepare this dish and the shrimp came out I had everyone’s attention. Well, not my Dad, but Kevin and Seth were both hanging over my shoulder to see what I was making. Seth’s response was OMG I am so excited! Kevin was intrigued but a little hesitant because he is not a big fan of pesto and this recipe calls for 1/4 of pesto. That made me a bit uneasy but the picture just looked so incredibly yummy it didn’t give me much pause to think.

I will tell you that this is the perfect meal for a warm summer day. They are cool and creamy and so tasty. Kevin ate three rolls himself! I guess he decided pesto wasn’t so bad after all.

I think these are so pretty with all the summer colors in them. The corn takes on a bit of shrimp flavor because you throw it in with the shrimp right as it is done cooking, and the green onions and red bell pepper give the rolls just enough crunch. I am telling you that before summer is over you HAVE to try these!

 Summer Shrimp Rolls

1 1/2 teaspoons extra-virgin olive oil (EVOO)
1 pound large shrimp, peeled, deveined and chopped
3/4 cup fresh corn kernels (from about 2 ears of corn)
1/4 cup mayonnaise (can use reduced fat or fat free)
1/4 pesto, fresh or store bought
2 tablespoons fresh lemon juice
1/2 red bell pepper, diced
3 green onions, thinly sliced (whites and greens)
Salt and pepper
4 hot dog buns (I will tell you we had 6 with enough leftover for 1 more)
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn. and let cool.
In a medium bowl, stir together the mayonnaise, pesto, and lemon juice. Add the shrimp corn mixture, bell pepper and scallions, toss. Season with salt and pepper. Serve in the hot dog buns.

Bobbi’s Crab Chowder

I am a HUGE seafood fan. I love it anyway I can get it. But now that I live in The Pacific Northwest I am always searching for the perfect warm bowl of stew or chowder. That is what put me on the quest to make the perfect crab chowder. Not that I think I am perfect, but I gotta say that this chowder comes pretty close!

Grill me a steak and lobster tail when it is nice outside. When it is drizzly and cold let me get my seafood fix with this warm, rich, and yummy chowder!!

Bobbi’s Crab Chowder

  • 2 tablespoons extra virgin olive oil
  • 1 large sweet onion, diced
  • 2 large cloves of garlic, finely chopped
  • 3 stalks celery with the leafy ends on, diced
  • 1 stick of butter
  • 3/4 cup flour
  • 10 slices smoky bacon, chopped
  • 6 medium Yukon Gold potatoes, diced
  • 1/4 cup flat-leaf parsley, chopped (about a handful)
  • 1/4 teaspoon paprika
  • 1 cup white wine
  • 1 tablespoon white pepper
  • 1 tablespoon seafood seasoning, such as Old Bay
  • salt
  • black pepper
  • 6 cups half and half
  • 1 cup frozen corn
  • 1 pound lump crab meat, picked free of shells
  • loaf of crusty bread
  1. Put diced potatoes in a pot with cold water just covering them. Heat them to boiling, and then simmer 5 mins. You just want the potatoes par-boiled. Drain potatoes and set them aside.
  2. Heat a soup pot over medium-high heat with the 2 tablespoons olive oil, add chopped bacon and cook until fat is begins to render. 
  3. Stir the onion, garlic, and celery in with the bacon and saute until translucent, about 5 mins.
  4. Turn heat to low and add the flour, mix well and let cook about a minute.
  5. Whisk in wine slowly, then add the diced cooked potatoes, parley, paprika, white pepper, seafood seasoning, and salt and pepper to taste.
  6. Slowly add the half and half, stirring constantly.
  7. Add the corn, and gently fold in the crab meat. 
  8. Stir slowly until corn and crab are heated through.
  9. Ladle into bowls and serve with crusty bread

Serves 6 to 8
Bobbi's Crab Chowder on Foodista