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Ultimate_Corn_Chowder

Ultimate_Corn_Chowder

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Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat

  • 2 tablespoons butter
  • Extra-virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 sprigs fresh thyme, leaves only
  • 1/4 cup all-purpose flour
  • 6 cups canned vegetable stock
  • 2 cups heavy cream
  • 2 Idaho potatoes, peeled and diced
  • 6 ears corn
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley leaves
0/5 (0 Votes)

Homemade Granola Bars

Homemade Granola Bars

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Preheat the oven to 350 degrees F

  • 2 cups old-fashioned oatmeal
  • 1 cup sliced almonds
  • 1 cup shredded coconut, loosely packed
  • 1/2 cup toasted wheat germ
  • 3 tablespoons unsalted butter
  • 2/3 cup honey
  • 1/4 cup light brown sugar, lightly packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped pitted dates
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
0/5 (0 Votes)

Captain_Jack's_Corn_Chowder

Captain_Jack's_Corn_Chowder

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Melt 1 stick of butter in a large saucepan over medium heat

  • 1 cup (2 sticks) butter
  • 1 small onion, diced
  • 1 small carrot, finely diced
  • 1 small celery stalk, diced
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups white corn kernels, fresh or frozen
  • 3 cups chicken stock
  • 2 cups half-and-half
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
0/5 (0 Votes)

Whole Lotta Nuts Granola

Whole Lotta Nuts Granola

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Preheat oven to 325 degrees F

  • 3 cups old-fashioned rolled oats
  • 1/2 cup slivered almonds
  • 1/2 cup unsweetened flaked coconut
  • 1/4 cup hulled green pumpkin seeds
  • 1/4 cup sunflower seeds or pine nuts
  • 1/2 cup crushed pecans or walnuts
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/3 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins, or chopped dates
  • 1/2 cup dried cranberries or blueberries, or combination
0/5 (0 Votes)

Cheddar_Corn_Chowder

Cheddar_Corn_Chowder

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In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes

  • 8 ounces bacon, chopped
  • 1/4 cup good olive oil
  • 6 cups chopped yellow onions (4 large onions)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground turmeric
  • 12 cups chicken stock
  • 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
  • 2 cups half-and-half
  • 8 ounces sharp white cheddar cheese, grated
0/5 (0 Votes)

Aspargus and Goat Cheese Frittata

Aspargus and Goat Cheese Frittata

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In a bowl, whisk together the eggs, chives, tarragon, chervil, prosciutto, the 1/2 tsp

  • 12 eggs
  • 3 Tbs. finely chopped fresh chives
  • 1/4 tsp. finely chopped fresh tarragon
  • 2 Tbs. finely chopped fresh chervil
  • 2 oz. prosciutto, cut into 1/4-inch strips
  • 1/2 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 6 oz. goat cheese, crumbled
  • 2 lb. asparagus, tough ends trimmed, spears steamed until just tender
  • and cooled
  • 3 Tbs. unsalted butter
  • 1 leek, thinly sliced and rinsed well
5/5 (1 Votes)

Corn_Potato_Chowder

Corn_Potato_Chowder

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Sling the butter into a soup kettle and melt over medium-high heat

  • 1 tablespoon butter
  • 1/4 pound bacon, diced
  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • Kosher salt and black pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 4 cups chicken broth or stock
  • 4 cups peeled, finely diced all-purpose potato
  • 1 1/2 cups shredded carrot
  • 2 cups fresh or frozen corn kernels
  • 1 cup half-and-half
  • 1/2 teaspoon dried thyme
  • Pinch of cayenne pepper
  • 2 tablespoons chopped fresh Italian parsley
0/5 (0 Votes)

Mexican_Chicken_Soup

Mexican_Chicken_Soup

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For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips Preheat the oven to 350 degr...

  • 4 split (2 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, preferably homemade
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas
0/5 (0 Votes)

Gruyere and Prosciutto Oven Omelette

Gruyere and Prosciutto Oven Omelette

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Preheat an oven to 350°F

  • 8 eggs
  • 1 cup milk
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 2 oz. prosciutto or ham, julienned
  • 2 cups shredded Gruyère or Swiss cheese
  • 1/2 cup sourdough French bread cubes (1/2-inch
  • cubes)
  • 2 Tbs. extra-virgin olive oil
0/5 (0 Votes)

Artichoke Pesto Ciabatta

Artichoke Pesto Ciabatta

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In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper

  • Before the freezer:
  • 1 (8-ounce) pack frozen artichoke hearts, thawed
  • 1 cup fresh parsley leaves, packed down
  • 1/2 cup chopped toasted walnuts
  • 1 lemon, zested and juiced
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • After the freezer:
  • 2/3 cup grated Parmesan (2 teaspoons per cube)
  • 1 (12 to 16-inch) ciabatta loaf, cut into slices
  • 1/4 cup extra-virgin olive oil, for drizzling
0/5 (0 Votes)