I am baking! Baking like a crazy fool. I am making gingerbread cookies, puppy chow (crispix covered in chocolate, peanut butter, butter and powdered sugar), peppermint bark, white and milk chocolate covered pretzels, pecan pralines, and peanut butter scotchies (corn flakes covered in butter scotch and peanut butter).
Carly came over to assist with the pretzel dipping and did a swell job!
The kitchen smells great and has a nice layer of treats on every surface. I am just beginning the gingerbread cookies which will take forever, but I am ready to get started. I truly love using cookie cutters, but the process is ridiculous.
I thought I would watch something festive for the holidays, and since I already watched White Christmas last night, I chose Die Hard for tonight! It's not the most conventional christmas movie, but it works. We also watched Scrooged with Bill Murray to really boost our spirits.
Off to make the gingerbread mens and ladies...
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
17 December, 2009
02 October, 2009
Bacon Corn Chowder with Crab...
Oh you know you want it!!! I have been craving this recipe all year and now that fall is finally upon us... its soup time. I love making soup. Maybe because they are easy and delicious, but they are good for what ails you!
This one is particularly good. The corn and milk make is sweet. Bacon and crab make it salty and hearty. All the veggies make it very well rounded. I think I will have to finish off the soup with some beer bread or even Irish soda bread for dipping. YUMMY!!!
BACON CORN CHOWDER w/ CRAB from Rachel Ray
serves 5-6
Ingredients:
-8 ears of corn, kernels removed (reserve 4 of the cobs)
-1/2 cup celery leaves, chopped
-2 cups water
-1 cup chicken stock
-1 tablespoon EVOO - Extra Virgin Olive Oil
-1/2 pound (about 8 slices) bacon, coarsely chopped
-3 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
-1 medium onion, chopped
-2 cloves garlic, grated
-3 stalks celery, chopped
-1 small red bell pepper, seeded and finely chopped (about 1/4 cup)
-2 small bay leaves
-4 sprigs fresh thyme
-1 quart milk
-1 teaspoon (or more) hot sauce, divided
-1 cup crab meat, picked clean (optional)
-2 tablespoons Old Bay seasoning (optional)
-3 scallions, sliced on the bias
Preparation:
Place a large pot over medium-high heat with the four reserved corn cobs, celery leaves, water and chicken stock. Bring liquid up to a bubble and reduce heat to medium-low. Simmer and reduce broth until about 1 1/2 cups remain, about 10 minutes. Keep warm until use.
While broth is simmering, place a heavy-bottomed pot over medium-low heat with 1 turn of the pan of EVOO, about 1 tablespoon. Cook the bacon until crisp and brown, 4-5 minutes. Remove bacon from pot with a slotted spoon and drain on a paper towel-lined plate.
Pour off all but 2 tablespoons of the drippings from the pot and add the potato, onion, garlic, celery, red pepper, bay leaves, thyme sprigs and corn kernels to the pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, hot sauce and corn broth and bring to a bubble. Reduce heat to medium-low, and simmer chowder until potatoes are tender, about 15 minutes.
If using crab, place into a small bowl and toss with Old Bay seasoning. Serve chowder garnished with crab, a pinch of scallions and some of the crispy bacon.
Give this recipe a try this weekend!! Bon appetit!!
This one is particularly good. The corn and milk make is sweet. Bacon and crab make it salty and hearty. All the veggies make it very well rounded. I think I will have to finish off the soup with some beer bread or even Irish soda bread for dipping. YUMMY!!!
BACON CORN CHOWDER w/ CRAB from Rachel Ray
serves 5-6
Ingredients:
-8 ears of corn, kernels removed (reserve 4 of the cobs)
-1/2 cup celery leaves, chopped
-2 cups water
-1 cup chicken stock
-1 tablespoon EVOO - Extra Virgin Olive Oil
-1/2 pound (about 8 slices) bacon, coarsely chopped
-3 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
-1 medium onion, chopped
-2 cloves garlic, grated
-3 stalks celery, chopped
-1 small red bell pepper, seeded and finely chopped (about 1/4 cup)
-2 small bay leaves
-4 sprigs fresh thyme
-1 quart milk
-1 teaspoon (or more) hot sauce, divided
-1 cup crab meat, picked clean (optional)
-2 tablespoons Old Bay seasoning (optional)
-3 scallions, sliced on the bias
Preparation:
Place a large pot over medium-high heat with the four reserved corn cobs, celery leaves, water and chicken stock. Bring liquid up to a bubble and reduce heat to medium-low. Simmer and reduce broth until about 1 1/2 cups remain, about 10 minutes. Keep warm until use.
While broth is simmering, place a heavy-bottomed pot over medium-low heat with 1 turn of the pan of EVOO, about 1 tablespoon. Cook the bacon until crisp and brown, 4-5 minutes. Remove bacon from pot with a slotted spoon and drain on a paper towel-lined plate.
Pour off all but 2 tablespoons of the drippings from the pot and add the potato, onion, garlic, celery, red pepper, bay leaves, thyme sprigs and corn kernels to the pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, hot sauce and corn broth and bring to a bubble. Reduce heat to medium-low, and simmer chowder until potatoes are tender, about 15 minutes.
If using crab, place into a small bowl and toss with Old Bay seasoning. Serve chowder garnished with crab, a pinch of scallions and some of the crispy bacon.
Give this recipe a try this weekend!! Bon appetit!!
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