Bacon - Potato - Corn Chowder...

4 -5 Medium Potatoes (peeled & diced)
2 t Salt
1 C Butter
4 1/2 oz Bacon Bits
1 large Onion (chopped)
2 Cloves Garlic (minced)
1/2 C Flour
4 C Half & Half
2 cans Cream-Style Corn
2 cans Whole Kernel Corn (drained)
Salt & Pepper to taste
1/2 t Tabasco Sauce (2 dashes)

Boil potatoes in salted boiling water for about 15 minutes, until firm/tender.  Drain.  Melt butter in large pot, saute bacon bits, onion and garlic until onions are tender.  Sprinkle flour over and mix evenly. Whisk in half & half.  Add corn and cooked potatoes.  Season as desired and cook, stirring constantly, until thickened.  Serve in Bread Bowls.  (Or ladle into a couple of hollowed out "hard" rolls.)

(From Kristen @ Lindon City...  Yummy!)

Coconut Cream Bread...

 8 oz Cream Cheese

 1/2 C Butter

 1 1/2 C Sugar

 2 Eggs

 2 1/4 C Flour

 1 tsp Salt

 1 Tbsp Baking Powder

 1 C Coconut Milk

 1 tsp Vanilla

 2 Tbsp Shredded coconut (optional)

Combine cream cheese and butter, cream well.  Add sugar and beat until fluffy.  Add eggs, flour, baking powder, salt, milk and vanilla.  Mix well. Stir in coconut if wanted.  Spray 2 loaf pans or 6 mini loaf pans or 1 bundt pan.  Bake at 375 degrees for 50 minutes (large pans) or 35 minutes (small pans).  Or until toothpick comes out clean.  Cool in pan for 10 minutes and remove to wire rack to finish cooling. 

 

Variations:  Orange Cream Bread.  Substitute 1 C Orange Juice for Coconut milk. Orange Zest for shredded Coconut.   After 10 minutes of cooling, pour 1/4 C Orange juice over top of bread to soak in.  Or glaze with a light citrus glaze...

 

Oh my goodness... A Pintrest find, listed as Orange Cream Bread, I altered it to Coconut Cream. Next time I'll try a pineapple glaze for a "pina colada" twist.  1/4 C Pineapple Juice & 1 C Powdered Sugar. This is EASY & DELICIOUS.  Soooo good!

Omelette...

2 Tbsp Olive Oil (separated)
3 Free Range Eggs (beaten fluffy)
1/2 Tbsp Cilantro (snipped)
1/2 Tbsp Green Onion (snipped)
1 Clove Garlic (pressed)
2 Tbsp Mushrooms (sliced)
1 Tbsp each of Green Pepper, Red Pepper & Yellow Pepper (chopped)

Over high heat saute veggies in 1 Tbsp Olive Oil until desired tenderness.  Remove from pan and set aside.  Add remaining Tbsp of oil to hot pan and reduce heat to medium.  Pour egg mixture into pan and spread like a crepe...  As the edges cook, rock the pan to spread out liquid egg.  When almost solid, return veggies and place them on half the omelette.  Flip the remaining half over to cover veggies and cook to desired doneness.  At the point of the flip, I remove it from heat, cover and let it "steam" until it's the right texture.  This is a preference...

I like my omelette done, but wet.  James likes his eggs hard and almost dry.)  Season with pepper.  Try to avoid salt.  That's what the garlic and cilantro are for! :)  Because I miss the cheese... I sliced 1/4 of an avacado over the top for the creamy texture.  This was delicious.  Other options would be to add the veggies of your choice.  Onions, spinach, carrots, broccoli...

Chicken Spaghetti...

1 Cut Up Fryer Chicken
1 Onion - chopped
1 Celery Stalk - chopped
2 Cloves Garlic - minced
1 Green Pepper - chopped
1 tsp Salt
1/2 tsp Pepper
6 Tbsp Butter
1 14 oz Can Chicken Broth (2 Cups)
1 10.5 oz Can Cream of Chicken Soup
2 C Shredded Sharp Cheddar Cheese
1 16 oz pkg Velveeta Cheese - cubed
1 16 oz pkg Spaghetti Noodles

Cook and shred the chicken.  Reserve  the "broth" as the "water" to cook the spaghetti noodles... Chop veggies and saute them in the butter with salt & pepper until the onions are soft and clear.  Combine broth, cream of chicken and velveeta in microwave safe bowl.  Cook until melted and smooth.  (About 5-7 minutes, stop often and stir)  Combine sauteed veggies, chicken and (drained) noodles with cheese mixture.  Stir until well coated.  Spray a 9x13 casserole dish and pour mixture in.  Top with shredded sharp cheese.  Bake at 350* for about 45 minutes until hot and bubbly.

(I put this in two 8x8 casserole dishes and freeze one before baking... Delicious comfort food!)

Ham & White Bean Soup...

• 4 cups Water
• 4 Cups Chicken Broth
• 4 15oz Cans Cannellini Beans (White Kidney Beans)
• 2 Cups Cubed Ham
• 1 Christmas Honey Baked Ham Bone
• 1 Large Onion - chopped
• 2 Cloves Garlic - minced
• 1/4 tsp Pepper
• 1 Bay Leaf
• 4 Carrots - chopped
• 1 Rib Celery - chopped
• 1/2 tsp Salt
• 1 8 oz Can Tomato Sauce 

In a large pot, place ham bone, water, broth, spices and veggies.  Bring to a boil, reduce heat and simmer for about an hour.  Add beans, tomato sauce and cubed ham.  Simmer for another 20-30 minutes.  Remove ham bone and bay leaf before serving.       (YUM!!! I am pleased to note that this "soup" was good enough for Calls, Taryn, Owen and EVEN James to admit... GOOD!  Maybe soup "is a meal"!  Although I can't find mom's actual recipe, this tastes exactly like my childhood memories...)

Shoyu Chicken...

 

2 Cups Soy Sauce
1 Cup Brown Sugar
½ cup Sprite or Water
4 Cloves Pressed Garlic
2 pieces ginger, crushed
2 Green Onions - Snipped Small

1 Tray of Chicken Thighs & Drumsticks

Mix all together and marinade chicken in sauce for at least 2 hours.  Broil or grill chicken.  Serve with steamed white rice and Mac salad.  Aloha!