- 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
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!
- 6 ears corn, shucked
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups water
- Salt and white pepper to taste
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.
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
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
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
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!
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
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!
- 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
- black pepper
- 6 cups half and half
- 1 cup frozen corn
- 1 pound lump crab meat, picked free of shells
- loaf of crusty bread
- 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.
- 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.
- Stir the onion, garlic, and celery in with the bacon and saute until translucent, about 5 mins.
- Turn heat to low and add the flour, mix well and let cook about a minute.
- Whisk in wine slowly, then add the diced cooked potatoes, parley, paprika, white pepper, seafood seasoning, and salt and pepper to taste.
- Slowly add the half and half, stirring constantly.
- Add the corn, and gently fold in the crab meat.
- Stir slowly until corn and crab are heated through.
- Ladle into bowls and serve with crusty bread