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’s been a while since I’ve made a Martha recipe. When we went to see Martha back in May, they passed around samples of some of her recipes. We tried the cornbread and I have been wanting to make it ever since. There were a few cornbread recipes and this one seemed to be the one I thought they passed around. I was WRONG but it was still deeeelicious. You definitely need a spoon to serve this bad boy up.
you will need:
- 1 tablespoon unsalted butter, plus more for the baking dish
- 2 cups milk
- 1 1/2 cups fresh or frozen (unthawed) corn kernels
- 2/3 cup yellow cornmeal
- pinch of cayenne pepper
- coarse salt
- 1 cup finely grated white cheddar cheese, preferably sharp
- 4 large eggs, whites and yolks separated
Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
While this may not have been the cornbread I was hunting for in the cookbook, this is still pretty darn good. Not a dry crumbly cornbread and definitely worth trying if you want a different variation. Yum and yum!
i’ve posted my breakfasts before. the are normally savory but this time i took the high road and went with something i haven’t made in a while. i was reminded to make it when i was looking through my spices and found cinnamon sugar. hello french toast in my belly please!
you will need:
- 4 slices white bread
- 2 egg
- splash of milk
- cinnamon sugar
- syrup, optional
pre-heat your griddle to about medium. in a shallow dish whisk the egg and splash of milk together. when the griddle is nice and hot, dredge both sides of the bread in the egg mixture and slap it on the griddle. cook until just about golden on either side. while the toast is cooking, sprinkle some cinnamon sugar on a plate. when the toast is done, dip both sides in the cinnamon sugar and put on a clean plate. add syrup if you wish and enjoy!
this made me glad. 🙂