Cheesy Chicken & Corn Chowder

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This time of year, there’s really nothing more comforting than a warm bowl of soup. Am I right? Well, except for when it’s a chowder. Made using pantry staples. That’s incredible easy…

The shorter days and grey skies really have me yearning for comfort foods. And this recipe definitely fits the bill. A deliciously cheesy chicken chowder that can be made in just a few minutes. I usually use leftover chicken. However there’s no shame in the store-bought rotisserie game. Just stay away from the canned stuff, ick!

A quick saute of stand-by veggies – all the usual suspects: onions, carrots, celery, garlic. Then some carbalicious goodness in the form of potatoes and corn join the party. With a good helping of shredded cheddar and heavy cream, ya know… to throw the richness factor just right over the edge.

Pair with a nice green salad, and some warm crusty bread. Sheer perfection! As with any soup, stew, or chowder – this just gets better after a day in the fridge. Perfect to whip a batch up and enjoy for lunch all week. 

Cheesy Chicken Corn Chowder

1 cup peeled carrots, diced
1 cup celery, diced
1 large onion, diced
3 cloves garlic, minced
1 (12 oz) bag frozen corn kernals
3 cups peeled Russet potatoes, diced (about 3 potatoes)
1/3 cup all-purpose flour
6 cups chicken broth
1 cup heavy cream
2 cups cheddar cheese, shredded (plus additional for garnish)
2 cups cooked chicken, shredded
olive oil
kosher salt
1 tsp black pepper
fresh parsley, chopped (for garnish)

Add 2 Tbsp olive oil to a dutch oven or large saucepan. Add onions, celery and carrots. Saute for a couple of minutes until starting to soften. Add minced garlic, and saute for another minute until fragrant.

Add the flour to the vegetables and cook for another minute or two. Carefully add the chicken broth, corn, and potatoes. Cover and simmer for 12-15 minutes or until vegetables are tender.

Reduce heat. Add chicken, heavy cream, and cheddar cheese – stirring until melted. Cook for an additional 5 minutes to warm through.

Serve immediately with some additional shredded cheese and a sprinkle of parsley.

Source: adapted from Taste of Home, June/July 1993

Garlic Herb Seasoned Salt

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Garlic Herb Salt

Back at Christmas time I bought an insane amount of pre-peeled garlic due to poor grocery shopping planning, and needed something to do with it. I’d remembered a recipe they’d talked about on The Splendid Table a while back for homemade seasoned salt using fresh garlic, and decided that since I had a plethora of the stuff that I needed something to do with…this was the perfect opportunity to try out said recipe.

You guys, it’s been pretty much the only seasoning I’ve used since then – save chili powder and cumin. Not a meal goes by that I don’t find myself dipping into the stuff. I keep a mason jar curing of it at all times, just because it’s so perfect to use on everything – any protein under the sun, to any vegetable or starch you can throw at it! It really heightens the flavor of whatever it is you use it on, without overwhelming it…which many store-bought seasoning blends tend to do!

I roasted the garlic first – to intensify and deepen the flavors. Then, toss it into bunch of salt along with some freshly chopped herbs. Any mix of your favorite will do – I’ve been using rosemary and thyme recently, just because it’s been pretty readily available during the cold months.

However now that it’s warming up and I’m starting to think about my herb garden – I’m looking forward to experimenting with different blends of herbs this season. I also think that bit of citrus zest would also be a welcome addition to the party! Or maybe a smidge of lavender for an Herbes de Provance twist? Have fun with it, you can’t mess this one up!

Garlic Herb Seasoned Salt

20 large cloves garlic, peeled
2 tsp olive oil
1.5 cups kosher salt
1/4 cup fresh thyme leaves, removed from stems
1/2 cup fresh rosemary leaves, removed from stems

Heat oven to 425 degrees. Place garlic in small baking dish and drizzle with olive oil. Place garlic in preheated oven for about 25 minutes, until brown on the edges and fragrant. Roughly chop and set aside.

Combine kosher salt, roasted garlic, and herbs into a quart size mason jar. Seal with a lid and shake well to combine. Store in a dark space, shaking occasionally every other day or so, for about 5 days.

Place salt infusion into a food processor and blend for a few pulses until garlic and herbs are mostly chopped and uniform. Place back into the mason jar or another airtight container for storage.

Source: adapted from The Splendid Table

Hawaiian Chicken & Coconut Rice

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Hawaiian Chicken & Coconut Rice

I’ve definitely been in a mood to grill the past few weeks, with all the warm weather we’ve been blessed with. This recipe was one I had bookmarked for a few months before I finally got around to giving it a try. It turned out absolutely delicious, so moist and flavorful!

It’s best when marinated overnight, but if you put it in before you went to work for the day – then grilled it when you got home, I think 8 hours would probably do a pretty good job as well. Some of my favorite ingredients go into the marinade – soy sauce, ginger, garlic, and pineapple juice meld together to create a perfect harmony of flavors for the chicken.

Then, there’s the coconut rice…which, couldn’t be easier. You’re basic recipe for rice, but you substitute 1 cup of coconut milk for 1 cup of the water. The coconut flavor isn’t overwhelming, but just enough to really set off the tropical flavors in the chicken.

We all really loved this one. I went ahead and grilled more chicken than we needed for dinner that night, as I knew the leftovers would be absolutely divine in some chicken salad. Which, they were. Instead of my usual dried cranberries I added a little bit of fresh diced pineapple for a Hawaiian spin. So delish, and perfect for summer!

Hawaiian Chicken & Coconut Rice

6 boneless, skinless chicken breasts (or 2 lbs of boneless thighs)
1/3 cup soy sauce
1/4 cup pineapple juice
1/2 cup water
1/2 cup brown sugar
4 scallions, chopped
3 cloves garlic, minced
2 tsp fresh ginger, minced
1 tsp of sesame oil

For the coconut rice:
2 Tbsp butter
1 1/2 cup long grain white rice
1 1/2 cup coconut milk
1 1/2 cup water

Combine soy sauce, pineapple juice, water, brown sugar, scallions, garlic, and sesame oil in a resealable plastic bag. Add the chicken pieces to the bag, remove as much air as possible, and seal. Squish around to coat the chicken in the marinade well. Place in the refrigerator and marinade for at least 8 hours or overnight.

Preheat grill to medium heat. Grill for about 5-7 minutes per-side, watching to make sure chicken doesn’t get too charred. If you do not have a grill you can use a indoor grill pan.

To prepare the rice, melt the butter in a medium saucepan over medium-high heat. Add the rice, and cook for about 3 minutes stirring occasionally. Carefully pour in the coconut milk and water, stir to combine. Cover and bring to a boil. Once boiling, stir once more and re-cover. Reduce heat to low and cook for 18 minutes. Remove lid and fluff rice with fork.

Serve the chicken on a bed of the coconut rice. Garnish with additional scallions if desired.

Source: adapted from The Girl Who Ate Everything

Bourbon Chicken

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Bourbon Chicken

I know I’ve been on a Mardi Gras recipe rampage this past week here on the site, but I have just one more to share with you guys. And this one is wonderful any time of year! I remember getting Bourbon Chicken in the mall food court in Annapolis when I was growing up – at a place called The Big Easy. Even though my teenage heart was prone to Sbarro, I couldn’t resist the tender chicken in the rich sauce over a bed of rice once I’d tried it. They liked to suck you in with samples as you walked by!

I got to thinking about those days a few weeks ago, and tried my hand at making it at home. I’ve tried to make it once or twice before, but the recipes I’d used always fell short. Mainly due to the fact that none of them contained bourbon, I’d imagine. Now, from what I understand – the dish is named after the street in New Orleans…not the liquor. But, knowing those crazy Cajuns – why wouldn’t they use bourbon given the chance?

So I threw some of that in the sauce, changed a few of the ingredient ratios to get it where I wanted it – and I’m happy to report that this recipe is a winner! I only had chicken breasts, but am really looking forward to trying it with thighs next time – because they really are more tender and juicy. But, it was still great with the boobs. We all enjoyed it, and have already had a request or two since I made it a few weeks ago. So it will definitely be on the menu again soon! If you’re looking for something relatively quick and easy to make tomorrow night to celebrate Mardi Gras and New Orleans – add this to the menu!

Bourbon Chicken

2 lbs boneless chicken breasts or thighs, cut into bite-size pieces
2 Tbsp olive oil
4 garlic cloves, minced
1 tsp ginger (ground or fresh)
1 tsp crushed red pepper flakes
1/4 cup apple juice
1/2 cup + 2 Tbsp light brown sugar
1/4 cup ketchup
2 Tbsp cider vinegar
1/3 cup water
1/3 cup bourbon
1/2 cup low-sodium soy sauce
kosher salt
black pepper

Heat oil over medium-high heat in a large skillet. Add chicken pieces and cook until nicely browned. Remove chicken to a plate and set aside.

Add remaining ingredients to skillet, and whisk to combine. Return chicken to pan and bring to a boil.

Reduce heat to low and simmer for 20 minutes. Sauce should have reduced somewhat and be thick. Season to taste with salt and pepper.

Serve over white or brown rice.

Source: adapted from Food.com