Chicken and Corn Chowder

Randal chose this chowder recipe from These Peas Are Hollow when he was looking at recipes on my Pinterest board. His only request was that I add chicken to it, no surprise there as I don't think my husband has eaten a vegetarian meal in his life!

The original recipe uses frech corn but I cheated and used frozen, but it still ended up being a great chowder that we both enjoyed.

1 16 oz bag frozen corn
1 large chicken breast, cooked and diced
1 onion, diced
1 1/2 lbs potatoes, diced
3 strips bacon, diced
4 cloves garlic, minced
5 tablespoons flour
2 tablespoons unsalted butter
2 tablespoons olive oil
6 cups chicken stock
2 cups whole milk
1 cup heavy cream
2 teaspoons thyme
1 bay leaf
1 heaping tablespoon sugar
salt and pepper

In a large pan, heat the olive oil over medium heat.  Add the bacon and cook until slightly crisp.  remove from pan, reduce heat to low and add the onions and butter, cook until softened.  Add the garlic and cook for another minute or two.

Sprinkle the flour over the onions, mix together and cook for a few minutes then slowly whisk in the chicken stock, bring to a simmer.

Add the potatoes, corn, bay leaf, thyme, whole milk, chicken and the bacon. Cook for 15-20 minutes, until the potatoes are tender.  Stir in the heavy cream and season with salt and pepper.

Menu Plan Monday

Monday: Herbed roast chicken, mashed potatoes and green beans

Tuesday:  Chinese bbq pork, vegetable lo mein

Wednesday: Thai yellow chicken curry, jasmine rice, naan bread

Thursday:  Singapore noodles, egg rolls

Friday: Bolognese ravioli
 
See other menu plans over at Organizing Junkie

Butterbeer Cupcakes

I just have a few more cupcakes to post from my baking experiments for the bake sale. I have finally made the final decision on what I will be making and even though these cupcakes were good, I decided not to include them this year. These butterbeer cupcakes from Amy Bites are very rich, made with cream soda and butter flavouring, filled and topped with a butterscotch ganache.

Cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavouring
1/2 cup buttermilk
1/2 cup cream soda
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Ganache:.
1 11-oz. package butterscotch chips
1 cup heavy cream
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Buttercream frosting:.
1/2 cup unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavouring
1/8 teaspoon salt
1 16-oz. package icing sugar

Preheat the oven to 350. Line cupcake pans with paper liners.

Combine flour, baking soda, baking powder, and salt in a bowl and set aside.

In the bowl of an electric mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, followed by the vanilla and butter flavouring.

Alternate adding the flour mixture, and the buttermilk and cream soda.  Beat until just combined.

Fill each cupcake liner 2/3 full and bake for 18-20 minutes.

To make the butterscotch ganache, place the butterscotch chips and cream in a bowl over a pan of simmering water, stir until smooth.  Leave to cool then fill a squeeze bottle with the ganache.
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To make the buttercream frosting, in the bow of an electric mixer, beat the butter, ganache, vanilla, butter flavouring and salt until combined.  Beat in the icing sugar.
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To assemble cupcakes, fill the center of the cupcakes with the butterscotch ganache.  Top with the buttercream frosting and drizzle with more of the butterscotch ganache.

Chocolate Peppermint Cupcakes

Another recipe I tried for the upcoming bake sale. I used my favourite chocolate cake recipe and the peppermint swiss meringue buttercream is from Sweet Revelations.  I had forgotten how much I prefer swiss meringue buttercream, it is so smooth and just not as sweet as the regular buttercream.  I am definitely making these cupcakes for the bake sale!

Chocolate cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Peppermint Swiss Meringue Buttercream:
5 egg whites
1 cup + 2 tbsp sugar
2 cups of unsalted butter at room temperature
1 tsp vanilla
pinch of salt
1 1/2 tsp peppermint extract

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, salt and peppermint.

Menu Plan Monday

Monday: Coconut chicken with mango salsa

Tuesday:  Corn chowder, grilled cheese

Wednesday: Chicken tikka, jasmine rice and naan (didn't make this last week)

Thursday:  Spag bol and salad

Friday: Stuffed cabbage casserole, salad
 
See other menu plans over at Organizing Junkie

Baked Spaghetti

This is a Trisha Yearwood recipe, and it's one that Randal and I love. I have made this so may times since finding the recipe and it's always great. I make a couple of changes from the original recipe, I don't use black oilves as neither of us like them, and I change the cream of mushroom soup for cream of chicken or celery soup.



1 pound ground beef
3/4 pound spaghetti
6 slices bacon
2 cloves of garlic, minced
1 cup chopped onion
1 cup chopped bell pepper
2 cans Italian style diced tomatoes
2 cans Rotel
1/2 tbsp Italian seasoning
2 cups grated Cheddar
1 can cream of chicken or celery soup
1/4 cup water
1/4 cup grated parmesan cheese

Preheat oven to 350. Spray a 9 x 13 baking dish with non stick cooking spray.

Cook the spaghetti according to package directions.

Brown and drain the ground beef, remove from the pan.  Slice the bacon into pieces and add to the pan, cook until slightly crispy and remove to a paper towel.

Add the onion and bell pepper to the bacon fat and cook until softened.  Add the garlic and cook for another 2 minutes.  Add the tomatoes, italian seasoning, the cooked beef and bacon.  Bring up to a boil, reduce heat and simmer for 15 minutes.
Layer half of the spaghetti into the baking dish. Spoon over half of the meat sauce. Add half of the cheese and then repeat all three layers.  Combine the cream of chicken soup with the water and blend well. Sprad the soup over the top and sprinkle with parmesan cheese.  Bake for 30 minutes.

Pepperoni Stuffed Chicken

I had some pepperoni and mozzarella left from making pizzas and I needed to find something to use them up. I found this ctuffed chicken recipe over at Budget Bytes.  It doesn't make for the prettiest picture, but it tasted good and that's all that matters!

1 lb chicken breasts
Mozzarella cheese
Pepperoni
1 egg
1/2 cup all purpose flour
1/2 cup breadcrumbs
Salt and pepper
Vegetable oil

Preheat oven to 350.

Put the flour in a shallow bowl, the beaten egg in another and the breadcrumbs in a third.

Cut a pocket into the side of each chicken breast.  Stuff each piece of chicken with mozzerella and pepperoni and season with salt and pepper.

Coat each piece of chicken in the flour, then the egg and finally the breadcrumbs.

Heat enough oil to cover the bottom of a large frying pan, and fry the chicken pieces until golden brown. Place browned chicken onto a baking sheet and bake for 25 minutes.