Thursday, December 28, 2017

Chicken Corn Chowder

Extremely cold weather all across this country right now so I thought this would be an excellent time to share this recipe. It is definitely comfort food and a very filling and delicious chowder.
Chicken Corn Chowder
 
1 teaspoon extra virgin olive oil
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
3 cups chicken broth or stock
2 cups corn kernels (if using frozen they should be thawed)
2 cups diced cooked chicken cut into chunks, 1 1/2 pounds of chicken
2 cups diced red potatoes, skin on
2 cups half and half
1 teaspoon paprika
salt and pepper to taste
green onion to garnish
 
In a large soup pot, heat the olive oil over medium heat. When oil is hot, sauté the onions for 5 minutes. Add the celery and carrots, stirring frequently and sautéing for an additional 5 minutes.
 
Add the chicken broth, corn, chicken and potatoes. Increase heat to medium high and bring to a boil. Reduce the heat and simmer for 10 minutes.
 
Add the half and half and paprika. Cook for an additional 10 minutes and season to taste with salt and pepper.
 
Garnish with sliced green onion, Parmesan cheese or a drizzle of Black Truffle Oil.
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This recipe is creamy and hearty comfort food. An easy recipe loaded with fresh vegetables.
A rotisserie chicken works very well for this recipe but I had some chicken breasts and I chose to roast them myself. Seasoned with salt and pepper, drizzled with fresh lemon juice and added in some fresh herbs (lemon thyme) from my garden. It gave this soup a little additional flavor.
Of course, prepping everything in advance is essential. It makes putting this together so much easier.
 I thought this to be an amazingingly delicious and very hearty soup. I particularly liked the use of the new red potatoes in this recipe. I chose to top my soup with freshly grated Parmesan cheese.



I hope you will give this recipe a try and enjoy it as much as I did. This is definitely one I will prepare over and over again.
It is almost Friday and I will be sharing this post at Michael Lee's blogging party, "Foodie Friday". To see other wonderful recipes shared please click HERE.

Friday, December 8, 2017

Repost, My Marinated London Broil

My cookbook book club group is getting together this weekend for our Christmas party. This will be a heavy appetizer dinner party. Our hostess chose for us to bring an appetizer from about 5 specific blogs instead of choosing from a specific cookbook. Three of us in our group do have food blogs so our blogs were, of course, on the list from which to choose an appetizer. I am reposting this recipe mainly so members in my group can see it, since they may want the recipe but this is a recipe that can be served as an entrée and works very well for an appetizer. Besides that those meat and potatoes men seem to love it when I bring this appetizer and husbands will be joining us. It will be sliced very thinly, served on appetizer size parker house rolls and the sauce is a horseradish mayonnaise. This will be a fun party which I am looking forward to and my "foodie friends" always serve up some of the absolute BEST choices.
 I have used this recipe for at least 40 years and it has served me well. I was given this recipe by a friend and have changed it up somewhat but the proportions are perfect. I most often use this when cooking a London Broil on the grill but it would work just as well with cubed meat for Shish Kabobs. I usually don't share this recipe and have been asked for it many many times but then I thought, "How silly is that????"

Carolyn's Marinated London Broil

1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice, freshly squeezed
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
2-3 cloves garlic, finely minced
1 tablespoon pepper

Mix all ingredients together and place in a Pyrex dish. Add London broil and marinate in the refrigerator at least 24 hours turning frequently. I also poke holes in the London broil so the marinade can seep into the meat.
I usually get a fairly thick London broil and have found that if the London broil does not stick fairly tender when pierced it wouldn't tenderize if you marinated it for a week. But I must say even if a little tougher the flavor is excellent with this marinade. I also often marinade two in the same dish with just one recipe when having company.
We always use our charcoal grill for the best flavor but does just as well on a gas grill. I have tried roasting it in the oven using this marinade and DID NOT like the taste. It is a marinade specifically for grilling.
It is quite honestly delicious, simple and more narrow ends that are not quite as rare are my favorite.
My Mr. Picky Eater is strictly a meat and potatoes kind of guy and this is one of his favorites. Leftovers are also fabulous simmered in your favorite Bar B Que Sauce and served on your favorite buns. Simply delicious!!! When grilling season begins in your area I hope you will give this marinade a try. My favorite way to serve this is with a Baked Potato with all of my favorite toppings and a simple Mixed Green Salad.

I am also sharing this post for Foodie Friday at Michael Lee's blog Rattlebridge Farm.