another chowder, another night with ian. tim joined us for this one. and it was simple, simple, simple! i have to give a big shout out to giant eagle and their 4.99 rotisserie chicken. it might be my favorite thing to buy there because it’s cheap, delicious and i can use it in so many things, like this dish.
- 1 Tbs butter
- generous 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 1/2 Tbs all-purpose flour
- 2 1/2 cups 2% milk
- 1/2 cup chicken broth
- 2 cups roasted chicken, shredded
- 1 1/2 cups frozen corn
- 1/4 tsp dried thyme
- dash of cayenne
- salt to taste
- avocado for garnish
melt the butter in a large pot over medium heat. add the onion and celery and cook for about 3 minutes, or until vegetables are tender. Add the flour and cook for 1 minute, stirring constantly. Stir in the milk and remaining ingredients, simmer until thickened, about 5 minutes. Serve with avocado and freshly ground pepper if desired.
i think it took about 15-20 minutes to pull together. had a nice sweet taste to it, courtesy of the corn, and it was warm and filling. it makes a lot! so feed your friends or prepare to have leftovers. yum!
it gets pretty hot and sultry in western PA during the summertime. and i get a lil’ cranky when i’m in a hot kitchen. so i found a way around a hot kitchen – cookless meals! i don’t remember when i started stuffing tomatoes, i just remember it being a loooong time ago. i was rooting through the kitchen when i was younger and all i found was a tomato, tuna and mayo. i figured lets skip the bread and put the tuna in a tomato. that was the beginning of my stuffed tomatoes craze and it has yet to die. over the years i have improved on the stuffing but sometimes going back to the ol’ tuna and mayo is really the way to go.
for this stuffed tomato you’ll need:
- 2 beef steak tomato
- 1 can of crab meat
- 1 avocado
- 1/2 cup corn
- a scoop of mayo
cut the top off of the tomato and clean out the inside. drain the juices and chop up the insides into bite size pieces. toss the tomato parts, crab meat and corn into a bowl with the mayo. add salt and pepper. cut up the avocado into cubes. stuff the mixture into the tomato, layer with avocado, more mixture until the tomato is full and top with avocado. enjoy!
what a delicious treat a stuffed tomato is! at least for me. now don’t just stop at a tomato! i took a trip to visit my sister in Cusco, Peru in 2005 with one of our friends, Chris. we frequented trotamundos cafe and there they had a stuffed avocado. i always think of the stuffed avocado while i eat a stuffed tomato. maybe i’ll make one soon!
Filed under dinner, lunch, snack
here you go, folks. another dish that you can take to a get together. it all started with my mother’s nacho dip – 5 layers of baked goodness – but i took her dip up a few notches to 7 layers of madness.
- 1 can of re-fried beans
- 1 pound ground meat, browned and drained
- cheese (cheddar or mexican blend)
- 1 pint sour cream
- two mashed up avocados
- jar of salsa
- 1 can of corn
- cheese to top
brown the meat and drain off the fat. while the meat is browning, spread the can of re-fried beans on the bottom of an 9X11 glass dish. add the browned meat on top of the beans and follow with the cheese, reserving some for the top layer. carefully spread the sour cream on top of the cheese making sure to not mix up the other layers. add the avocado, salsa and corn and then top with the reserved cheese.
this is best served with a sturdy chip. there’s a lot to get in one scoop! i did not bake this but next time i make it i think i will try doing so. it’s great cold so i’m sure it will be extra delicious warm. enjoy!