Corn Chowder

A few weeks back I attended a church activity and they instructed us on how to make corn chowder. The original idea was to serve it in a pumpkin or instead of bowls us acorn squash that's been cooked, but I did neither of those. I typically don't like corn but I really like this corn chowder and it's so simple to make and it makes a lot. 1 pint cream
1/2 lb bacon
2 cans creamed corn
2 cans corn (or a frozen bag)
2-3 potatoes
Cajun seasoning
parsley
basil
salt and pepper

Peel and cut potatoes into small cubes. Place in a pot with water covering the potatoes. Bring to a boil and boil for 15 minutes. Meanwhile cook bacon and chop. Drain half of the water. In a crock pot add all ingredients and potato water and season to taste. Let cook for 3 hours.

Jambalaya

We must really like the South because it seems we are having a lot of food originated from the South. This time we had some delicious jambalaya. It's very similar to the gumbo I make. It's definitely not for the weak. It's has a kick to it, it's so spicy it makes my husband's nose run. If you don't like a lot of spice you can eliminate the Cajun seasoning and do less of the other seasonings. Serve it over some rice.


1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
1 lb andouille chicken sausage, sliced
1 can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 t dried oregano
2 t dried parsley
2 t Cajun seasoning
1 t cayenne pepper
1/2 t dried thyme
1 lb shrimp

In a slow cooker mix all ingredients except the shrimp. Cover and cook for 7-8 hours on Low or 2-4 hours on High. Stir in shrimp for last 30 minutes.

Cashew Chicken

Cashew Chicken

10 3/4 oz can of Campbell's Cream of Mushroom

1/3 cup of Milk

1 4 oz can of sliced mushrooms

2 cups of baby carrots

1/2 cup of whole cashews

2 Diced up Chicken Breasts

Optional: 1 cup of sliced celery
Combine Cream of Mushroom and 1/3 cup of milk in slow cooker, mix well. Chop baby carrots in half. Add mushrooms, baby carrots and celery to crock pot, mix well. Place diced up chicken into crock pot, mix well. Cover and cook on low for 5-6 hours. Add cashews approx. 30 minutes prior to serving. Serve over brown rice with a side of steamed broccoli.
Serves 3-4 adults

Lemon Asparagus Chicken

I'm a huge fan of the crock pot. It makes it so easy to cook, especially when I have a little one at home who doesn't always allow me to spend an hour whipping something up. Most of the time it takes less than 10 minutes to throw everything into the pot and turn it on. One of our favorites is Lemon Asparagus Chicken.

1 10 3/4 oz can of Campbell's Cream of Asparagus

2 Medium Sized Lemons

2 Chicken Breasts

Combine Cream of Asparagus and juice from 2 lemons in crock pot, mix well. Place chicken into crock pot. Cover and cook on low for 5-6 hours. Serve chicken and cream sauce over whole wheat thin spaghetti with a side of asparagus.

Serves 2

Barbequed Pork Sandwiches

I typically don't enjoy pork, but I've been trying to branch out and barbequed pulled pork sandwiches are a delicious choice. It's slathered in barbeque sauce so you don't taste the pork as much. Plus this is done in a crock pot which makes the meal even better. Pair it with a spinach salad or some fries.

2 1/2 lbs boneless pork roast
salt and pepper to taste
2 T Worcestershire sauce
2 cloves garlic (or 2 t of minced garlic)
3 c beef broth
1 c water
1 small onion, diced
2 (12 oz) bottle barbeque sauce (I use Sweet Baby Rays)

Season roast with salt and pepper. Place roast, Worcestershire sauce, garlic, beef broth, water and onion in crock pot set to LOW. Cook 3-4 hours. Scoop garlic out of the cooker and mash with fork, return mashed garlic to crock pot (if using minced garlic skip these step). Cook another 3-4 hours. Transfer roast to a large cutting board and discard liquid. Shred roast using two forks and return meat to crock pot. Stir in barbeque sauce and continue cooking on LOW for 1-3 hours. Serves 12.

*To make it for a smaller group just cut roast in half and save for a later time. I still keep the other ingredients the same.

Versawear Crock-pot

A Crock-pot is a must in the kitchen. It is a wonderful thing to have, especially when you don't have time to cook a meal. Dump all the ingredients into it in the morning and you have a fabulous dinner ready when you get home. I have two different Crock-pots and this one is my favorite. This is a Versawear Crock-pot from Target, again another wedding present. My favorite thing about it is that I can brown a roast on the stove in the pot then place it in the holder to cook. And it's nice enough that I can serve the meal right out of the pot, which means less dishes. This is dishwasher safe though after I accidentally smashed the handle against the counter and broke it I hand wash it to make sure the handle doesn't fall off again.
I highly recommend having some typed of a crock-pot on hand. You can't mess up a dinner in a crock-pot, well unless you just put it to warm (guilty).

Cafe Rio Pork Barbacoa & Rice

Cafe Rio is a hit in Utah and is making a hit in Arizona and Nevada. This is one variation of the recipe for their pork barbacoa which can be served either on a tortilla or as a salad. It's a hit with my husband, who doesn't like Mexican food. I usually cut the roast in half and only cook half of it and that makes enough for about four people or two with leftovers.

Pork Barbacoa

Boneless Pork Roast
1/4 c brown sugar
8 oz tomato sauce
black pepper
chili powder
garlic salt
chopped fresh cilantro
green chilies (optional)
hot sauce
minced onions (optional)

Trim off excess fat. Rub roast generously with spices. Place roast in crock pot. Add chilies, tomato sauce, brown sugar and cilantro. Cook for 5-6 hours on high, or until tender. Add hot sauce. Pull pork with two forks until shredded. Serve with tortillas, rice, beans, cheese, lettuce, tomatoes and lime sauce.

Rice

4 cups water
4 t chicken bouillon
4 t garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
2 cups rice

Blend cilantro, green chilies and onion together in food processor. Place in rice cooker with all other ingredients. Cook until done.

Lime Cilantro Sauce

1 lime
cilantro
dash of hot sauce
1/2 pkg dry ranch dressing
1/2 cup buttermilk
1 cup sour cream

Chop cilantro. Place in food processor and add buttermilk, sour cream and ranch mix. Add more sour cream if needed. Add lime juice and hot sauce. Blend well.