Winter is still in full force in the East Coast. To stay warm and appease my husband's meat and potatoes loving belly I try to find recipes to please us both. I tried the below one as it did look tasty. But I think next time I will try cream. It was a bit watery. But still flavorful.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 4 servings Ingredients
4 slices Jones Dairy Farm Sliced Bacon
1/4 cup unsalted butter
2 cloves garlic
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 1/2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
1 (7-ounce) package Jones Dairy Ham Steak, diced
Kosher salt and freshly ground black pepper, to taste Instructions
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed.
Serve immediately, garnished bacon, if desired.
I know I review a lot of Trader Joe's products but they are health and relatively affordable. And the Feta and Caramelized onion tart did not disappoint. It was so delicious and an easy appetiser to enjoy on your own or to serve to guests.
This little gem is a healthier but still delicious recipe for folks who love Mexican cuisine. Plenty of flavor and so easy to make. Perfect for this kind of weather as spring has decided still not come.
Quinoa Salad with Black Beans, Corn, and Tomatoes Recipe
1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
3 medium tomatoes, seeded and cut into chunks
5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's cheese, cut into 1/4-inch to 1/2-inch cubes
1 jalapeño, seeded and finely chopped
1/4 cup chopped cilantro, including tender stems, packed
3 Tbsp olive oil
1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.
3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.
I loved red peppers. Red, grilled, pickled and now I get to enjoy them crispy in my salad. Though I admit sometimes I just snack on them out of the back. They give a nice kick to my salad without the extra carbs from bread or bread cubes or the unhealthiness of bacon.
This isn't really a recipe more like something I threw together. I baked the salmon in the oven at 325 till it was done. Then after it was cooked about ten minutes and it cooled I chopped it up and threw it in a salad with romaine lettuce, carrots, tomatoes, cucumbers and Fresh Gourmet Crispy red peppers. I used a dressing of grape seed oil and balsamic vinegar. It was mighty tasty.
Though I normally like my artichoke dip with spinach this one is has a lot of flavor to it. Adding extra garlic helps. The recipe is very easy to put together and can be done minutes before your guests arrive and served with veggies and crackers.
I normally dislike any fruit salad. All that fruit mixing juices in some syrup laying around there for hours. The original fruit loses the flavor and just soaks in whatever overally sweetened syrup. Like who doesn't like fresh fruit? Why not? But if you can't get fresh or ripe fruit then I guess fruit salads are a good alternative. So if you have this issue and are looking for a really good fruit salad without it being too sweet syrup this recipe is for you. Of course by the Pioneer Woman.
Ingredients 1 cup sugar Zest and juice of 1 orange 1 vanilla bean Fruit: 4 pints strawberries, hulled and halved 2 pints blueberries 2 cups green grapes, halved 2 cups red grapes, halved Fresh mint leaves
Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.
I love appetizers. More than main dishes. And dips are a weakness. Actually any savory food is a weakness. But dip in particular. I guess because it involves crackers and bread. Carbs. Yum. Paired with cheese. This dip did not disappoint. It was excellent.
Normally I enjoy adapted from
Brad's Raw Kale Chips. I need the crunch factor but not the horrible calories. And I know the snack is quality. However quality comes with a price. So I figured since I was at Trader Joe's nyway I would try their brand of kale chips. I saw there was zesty nacho available. It isn't as seasoned as Brad's but still has the crunch factor and is flavorful.
One cannot go wrong with a Pioneer Woman Breakfast Pizza. And this meal did not dissapoint. Just because it has breakfast in the name does not mean it cannot be eaten for lunch, brunch, dinner or late night snack. Like my husband did. Over and over. But we initially enjoyed it for dinner. It was so very good. And very easy to make.
For the salsa: 1 14 -ounce can whole tomatoes 1 10 -ounce can diced tomatoes and green chiles 1/4 cup fresh cilantro (or more to taste) 2 tablespoons chopped onion 1 small clove garlic, minced 1/2 jalapeno pepper, thinly sliced 1/4 teaspoon sugar 1/4 teaspoon ground cumin Kosher salt Juice of 1/2 lime For the pizza: 1 pound thick-cut peppered bacon 2 tablespoons vegetable oil, plus more for the baking sheet 2 cups frozen hash browns 1 red bell pepper, chopped 1 green bell pepper, chopped 1 pound store-bought pizza dough, thawed if frozen 12 ounces fresh mozzarella, sliced 8 large eggs Kosher salt and freshly ground pepper
Make the salsa: Combine the whole tomatoes with their juices, diced tomatoes, cilantro, onion, garlic, jalapeno, sugar, cumin, 1/4 teaspoon salt and the lime juice in a food processor or blender. Pulse several times until it reaches the consistency you like. Set aside.
Prepare the pizza: Place the oven rack in the lowest position and preheat to 475 degrees F. Fry the bacon in a large skillet over medium heat, turning occasionally, until chewy, about 8 minutes; drain on paper towels. Chop into bite-size pieces.
Meanwhile, heat 1 tablespoon vegetable oil in a separate large skillet over medium-high heat; add the frozen hash browns and cook, stirring occasionally, until they just start turning golden brown, about 7 minutes. Remove from the pan and set aside. In the same skillet, fry the red and green peppers in the remaining 1 tablespoon vegetable oil over
medium-high heat until they're nice and brown, about 5 minutes. Set aside.
Roll out the pizza dough on a lightly oiled baking sheet. Spread 1/2 cup salsa over the dough, then evenly distribute the sliced mozzarella over the salsa. Sprinkle with the hash browns, bell peppers and bacon.
Next comes the fun part! Make 8 little wells in the filling here and there all over the surface of the pizza; crack the eggs into the wells. Sprinkle with salt and pepper to taste. Bake until the crust is golden brown and the eggs are set but still slightly soft, about 15 minutes. Cut into large pieces and serve with the remaining salsa.
Since I was having good luck with premarinated fish I decided to purchase Trader Joe's Soy Ginger Cod. It was so so very delicious. I literally licked my plate clean. And perhaps the dish I baked the cod in. I served it with a side of their kale. I just heated it on the stove top with some olive oil and garlic. Man I have to find another way to enjoy kale because I sure do not like it like this. Even with the garlic. But I did love the sauce for the fish. A lot.
I needed a quick dinner and was lucky enough to work with what I had in my fridge and pantry. Though I am sure the recipe is not one I invented. It was just about a cup of quinoa cooked in beef broth(or whatever broth you have on hand), cup of chopped Kalamata olives, two plum tomatoes, a can of drained corn, and some parsley. I added a combination of olive oil and balsamic vinegar. Easy peasy. And delicious.
for dinner one night. It was on sale and the same price as an unmarinated piece of fish. So I purchased it. Pretty flavorful. Served with a side of homemade zucchini pancakes made it a healthy and delicious meal.