Smoky Corn and Potato Chowder Recipe

isn't he a dreamboat?

I attempted my first ever crazy yummy tamale pie the other day, but when opening a can of corn, I accidentally opened a can of creamed corn. Yuck, how did it even get in my pantry?!

So, I thought, "Hmmm what do I DO with this?" Then, I brilliantly looked at the back of the can and there was a recipe for Smoky Corn and Potato Chowder (more Del Monte recipes here). I figured, "What the hey, I'll give it a try". Honestly, I had my reservations, so I added onions, salt/pepper and used fresh potatoes instead of canned.

It is probably one of the best things I made in a long time, plus it's easy and most ingredients you probably have on hand. Even my kids gobbled it up. Really, it's perfect for the chilly weather, since it's a nice, warm, flavorful, hearty bowl of soup with a perfect blend of texture. Next time I make it, I'm doubling the batch. I wonder how well it will freeze?

yummy topped on Ritz crackers

♥ Ingredients ♥ 

-1 1/2 c milk
-1 can Del Monte Cream Style Golden Sweet Corn

-1 can Del Monte Whole Kernel Sweet Corn, drained
-1 c smoked sausage, halved and thinly sliced (or cubed cooked ham)
-1/2 small onion, chopped (about the size of a corn kernel)
-7 peeled, coarsely chopped potatoes, boiled until tender and drained
(or 1 can Del Monte Whole New Potatoes)
-salt and pepper to taste (white pepper if you want to avoid black flakes)
-1 1/2 c shredded smoked cheddar (or swiss or gouda cheese)
-chopped chives or green onion slivers for garnish

♥ Directions ♥

1. lightly sear sausage in large, sprayed saucepan
2. stir in milk, and cream corn
3. add whole kernel corn, onion and potatoes
4. heat through, stirring occasionally, add salt and pepper.
5. stir in cheese until melted
6. garnish with green onion slivers or chives and serve (I didn't have these, so used Mrs. Dash or something)

time for seconds

*Shared with recipe link up at Remodelholic. Check here for lots of other tasty recipes!*

Herb Crusted Salmon and Asparagus Recipe

This is our dinner. I'm not a big fish person, and when I do make it, dill and lemon juice are usually involved... and I was just not in the mood for that.

So, using this recipe as inspiration, I came up with my own ingredients list since I didn't have half of what was called for. I found this site on substituting for teriyaki sauce and the A1, oj and Worcestershire turned out even better than teriyaki. And, even though we have gourmet Parmesan cheese given to us by a cheese scientist, I forgot to add it!

♥ Herb Crusted Salmon Steak ♥

1/2 cup Parmesan cheese

1 egg
1 cup Italian seasoned bread crumbs

1 teaspoon basil

1/4 c water

1/2 cup pulp free orange juice

1/2 cup A-1 steak sauce

1 tablespoon Worcestershire sauce

1 tablespoon butter

1/4 cup chopped red onion

1 tablespoon minced garlic

2 pounds salmon steaks

1. In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, spices.

2. In a medium saucepan over medium heat, blend A1, orange juice, butter, red onion and garlic. Cook and stir until onions are tender.

3. Press one side of each salmon steak egg and dredge into the Parmesan cheese mixture. Place steaks crust side up in saucepan with sauce mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

♥ Asparagus ♥

 

I usually blanch* asparagus first, to maintain the nutrients and green color, and to stop it from turning mushy during cooking, but I didn't this time, though I would usually suggest it.

 

1 lb fresh asparagus spears

1 tb oilve oil

1-2 cloves crushed garlic

1tb butter (we use smart balance)

salt/pepper to taste

1 tb seseame seeds

 

1. Cut off woody ends

2. Cut asparagus into 1 1/2 inch pieces

3. Heat oil in saucepan over medium heat. Add asparagus, garlic, salt and pepper. Cook on med heat, stirring frequently about 5 mins. Add butter and seseame seeds, cook until done.

 

*to blanch first:

Have a large bowl of ice water ready to go.

Boil a large pot of water. Now, place your asparagus into the boiling water. Cook until the asparagus turns a bright green. The time this will take will depend on how thick your asparagus stalks are. Usually takes about 2-5 minutes.

Remove asparagus from the pot with a slotted spoon or tongs and place into ice-water bath to stop the cooking process. This will tenderize the stalks a bit more, but they'll remain deliciously crunchy.

We served it with steamed rice with a touch of salt and pepper and butter and naan bread (we love our starches around here) and it was delicious... even for people who don't like fish, like me, I even ate more than 1 serving!

Sweet Treats: Magic Pumpkins Holiday Desserts

I love pumpkins. I probably love decorating them more (though I prefer white cinderella ones), so stay tuned for that post, oh yeah) , but really, I love them. I tend to like them on the sweet side, but am not opposed to a hearty dinner version either. Plus, they are quite healthy for you (minus the sweets), and who can resist that? And even WITH the sweet toppings, can you resist that either?!!

*mouth waters from below image*

 Maltese Bakes -Pumpkin Cake RECIPE

zoe bakes for a streusel apple pumpkin cake recipe

When I was first married (6 years this month), I got adventurous and made a pumpkin jambalaya, IN the pumpkin. Oh, it was heavenly. I made some mistakes, but nothing that still couldn't be enjoyed. And the fact that you can cut away the pumpkin as you eat, and dip it in the stew as if it were a crusty soft chunk of bread, made it all even better! I don't remember the recipe I used, but it had rice, sausage, various veggies... you can make it more stew like with beef, potatoes, celery, carrots, or jambalaya like, I've done both and both were delicious! I also read, that if you use non toxic paints, you can paint a jack-o-lantern face on it prior to baking, how fun would that be for the kids or even a Halloween party!! Here is a good recipe, but there are way more out there, just search for "dinner in a pumpkin".

You can also make mini pumpkins into desserts by baking them with butter, brown sugar and spices and topping with ice cream or whipped cream. Lots of possibilities. I used an acorn squash for this one, as shown in my pic above. Just cut that sucker in half, add some butter, cinnamon, brown sugar and pumpkin pie spice, then pop it in the microwave for a few minutes and you are done. Top it with whip cream or ice cream for some extra yum factor. You can also bake it, but you have to put it in a thin layer of water... too much work!

 saffron pumpkin macaroons form tartelette... I know!

And though, I am not a huge pumpkin pie fan, I do love pumpkin bread, cookies, those swirl things. Also, canned pumpkins are one of the few natural canned foods that is just as healthy as a fresh pumpkin. This pan cooked pumpkin with duck fat looks amazing! Lots of good and simple pumpkin recipes here!

 Libby's Pumpkin Roll Recipe, photo by Pinch my Salt

Candy Jamamas Pumkin Bars with Cream Cheese Icing

If you have any good pumpkin recipes or food ideas, please share in the comments... or bring me a sample and I will love you forever ;)

Sweet Treats: Summer Strawberry Coconut Cake + Red Velvet Cupcake

I happened upon a sweet blog today called Candy Jamamas. When I saw her tag line "I never make a long story short", it just had me silently (because I am so refined) cracking up inside. She blogs about life, motherhood, cute crafts, yummy food, and lovely photography.

If you know me, I am a sucker for beautiful food pictures (which she has in abundance) and all of those amazing things. I love her sea inspired dresser transformation and her cowgirl party and the invites she made for it. When I saw her award winning cake recipe/photo, I just had to share. Do check out her blog and make her yummy cake! I will be adding her blog list to my foodie links! Be a dear and check out her cream cheese frosting pumpkin bars (drools)!

Summer Strawberry Coconut Cake

1 (18.5 ounce) box white cake mix
4 T. strawberry gelatin powder
2 T. all-purpose flour
1 t. baking powder
2 T. granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 c. water
1/2 c. pureed strawberries
1 t. vanilla
1/2 t. coconut extract
1/2 cup fresh strawberries, finely diced
1 c. coconut, finely shredded in food processor
several strawberries to fill cake and garnish

Preheat the oven to 350 degrees F.

Combine dry ingredients in mixer bowl and stir together. Beat in eggs, water, strawberry puree and vanilla. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans.

Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing.

Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries. I don't tint my coconut pink like in the original recipe, because I think it's so pretty to cut into the white cake and have the surprise of bright pink inside. I like the contrast of the white icing/coconut and pink cake.

The first time I made this, I did cupcakes. They're really pretty with a small strawberry on each one.

Cream Cheese Frosting

8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
2 16-oz. boxes powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered sugar until desired consistency. Add a tablespoon or so of milk if icing is too thick.



Now, look at this immaculate red velvet cupcake topiary, who knew? (perfect since it's National Cupcake Day!)