Mexican Chicken Corn Chowder

1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
3 Tbl butter
2 chicken bouillon cubes
1 cup hot water
1 tsp ground cumin
4 Cups half and half cream
2 cups shredded Monterey Jack cheese
1- 14.75 oz can creamed corn
1 - 14.75 oz can corn
4 oz can chopped green mild chilies, undrained
1 md tomato, diced
1 tsp hot pepper sauce

In a Dutch oven, cook chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the cream, cheese, corns, chilies and hot pepper sauce. Cook and stir over low heat until the cheese melts. Stir in tomato.
Serve immediately. 6-8 servings

ENJOY!

Red Lobster Batter-Fried Shrimp

Vegetable oil, for deep frying
1/2 cup vegetable oil
1 egg, beaten
1 cup flour
1/2 cup milk
1 tsp seasoned salt
1 1/2 lbs medium shrimp, peeled and deveined

Preheat the oil to 350 in a deep fryer. In a large bowl, combine the 1/2 cup oil and the egg; beat well. Add the remaining ingredients except the shrimp and stir until well combined. Dip the shrimp into the batter to coat. Drop the shrimp carefully into the hot oil and deep fry for 2 minutes or until golden brown. Remove with a slotted spoon; drain on paper towels.

Serves 6

My Famous Mac n Cheese

4 cups cooked elbow macaroni, drained( 2 cups dry)
2 cups grated cheddar cheese*
3 eggs, beaten
1/2 cup sour cream
4 Tbl butter, cut into pieces
1/2 tsp salt
1 cup milk
1 Tbl fresh minced garlic

Preheat oven to 350. After macaroni has been boiled and drained, add cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into a greased casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

* I usually use a mixture of my favorite cheeses or I buy a bag call 4 cheese blend.

ENJOY!

Farmers' Market Stew

1/2 lb stew beef, cut into 1 inch cubes
2 - 1/2 inch thick boneless pork chops, cubed
1 T olive oil
2 carrots, peeled and chopped
2 parsnips, peeled and chopped (I used turnip)
2 potatoes, peeled and chopped
1 stalk celery, chopped
2 apples, cored, peeled and cut into 1 inch cubes
2 T quick cooking tapioca, uncooked
1 cup apple cider
1 cup water
2 tsp beef bouillon granules
1/2 cup red wine (optional)
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried rosemary
salt to taste

Brown beef and pork in oil in a large skillet over medium heat; drain. Place vegetables and apples in a slow cooker; sprinkle with tapioca. Add beef and pork. Combine remaining ingredients in a small bowl; pour over beef and pork. Cover and cook on low setting for 8 - 10 hours, or on high setting for 4 -5 hours. Add salt to taste before serving. Makes 6 servings.

Enjoy!

Pumpkin Ginger Scones

2 cups all purpose flour
7 Tbl plus 1 tsp sugar, divided
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp baking soda
5 Tbl cold butter, divided
1 egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream

In a large bowl, combine the flour, 7 Tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Pat into an 8 inch circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar. Bake at 425 for 15-20 minutes or until golden brown. Serve warm

I mixed mine up in my food processor. Soo much easier.

Enjoy!

Cheese Broccoli Soup

1 Tbl butter
3 Cups water
3 tsp chicken bouillon
2 cups uncooked egg noodles
1/2 tsp salt
1 box chopped frozen broccoli
1 tsp garlic
3 cups milk
2 lbs velveeta, cubed
dash pepper

Bring butter, water and bouillon to a boil. Add noodles, salt and broccoli, cook uncovered for 5 minutes. Add garlic, milk and cheese; cover and cook over medium heat for 4 minutes. Stir often.

Serves 6

Slow Cooker Cranberry Pork Roast

1 boneless rolled pork loin roast (3-4 pounds), halved
2 Tbl vegetable oil
1 can (16 oz) whole-berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice
1 tsp ground mustard
1 tsp pepper
1/4 tsp ground cloves
1/4 cup cornstarch
1/4 cup water
salt to taste

In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5 quart slow cooker. Combine cranberry sauce, sugar, cranberry juice, mustard, pepper, and cloves; pour over roast. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 degree. Remove roast and keep warm. In a saucepan, combine the cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Yield: 6-8 servings.

Baked Fish with Lemon Butter

2 lbs haddock fillets
1 med onion, finely minced
1/2 cup butter, melted
salt, pepper and basil to taste
2 Tbl lemon juice

Cut fillets into serving size portions and lightly salt and pepper both sides. Blend butter, onion, lemon juice and basil. Place fillets in a lightly buttered baking dish and pour the lemon butter over all the fillets in the pan. Cook at 350 for 25-30 minutes.

Serves 5

Red Potato Salad

1 lb sm red potatoes, cooked and quartered
1/2 cup onion, thinly sliced
2 scallions, chopped
1/4 tsp dry mustard
1/4 cup olive oil
1/3 lb bacon, cooked and diced
1/8 cup mayonnaise
1/2 Tbl white vinegar
3 hard boiled eggs, chopped

Cook onion until tender in the bacon fat. Drain off excess fat. Place cooled potatoes in a bowl with the bacon and onions and the scallions. Blend together mayonnaise, dry mustard, vinegar, olive oil, salt and pepper to taste. Add to bowl of potatoes and toss together. Fold in eggs. Cover and refrigerate.
Serve 4