Bacon, Shrimp and Corn Chowder
I love the combination of shrimp and bacon. When I was looking for a quick meal for today, I knew I would be using them together. It is a snowy/icy day, so I decided to go with a chowder.
I rooted around my fridge and pantry for the ingredients and ended up with a very satisfying list of ingredients. Some of my favorite dinners have happened by accident. Just looking at what I have on hand, and creating something tasty with it.
Bacon, Shrimp and Corn Chowder
6 thick slices bacon, cut into 1-inch pieces
1 onion, sliced
2 carrots, peeled and sliced
2 medium potatoes, peeled and cubed
1½ c. chicken stock
1 can cream corn*
½ c. corn- fresh or frozen_ I had sweet corn frozen from last summer
1½ c. half and half
½ c. chopped fresh parsley
12 oz. raw shrimp, peeled and de-veined
Salt and fresh ground pepper to taste
Dash of hot sauce
In soup pot, cook bacon until almost done. Add onion and continue cooking until onion is cooked. Spoon out most of the bacon fat. Add the carrots, potatoes and stock and simmer, covered, until the veggies are tender, about 15 minutes. Add cream corn, corn and half and half and bring up to a simmer. Add parsley and simmer, covered, 10 minutes. Add shrimp and cook another 5 minutes or until shrimp is just cooked. Adjust seasonings and serve. Serves 3-4.
*I decided to use a can of cream corn as the base. When I was a kid my Mother would make me something she called cream corn soup. She rarely used prepackaged foods and made wonderful homemade soups all the time. I think it was on one of those days when she was just really busy. To make her cream corn soup she would empty the can of corn into a saucepan. Then she filled the can with milk and added that, too. A little salt and pepper and the soup was done. Just before serving she’d put a small pat of butter in the soup. As a kid I just loved it. I must admit I don’t eat cream corn soup anymore, but as a base, the cream corn can really make a nice chowder.
Minty Cocoa Hearts
If you are looking for a simple chocolate treat- that requires no cooking – try Minty Cocoa Hearts. They are tiny, but pack a lot of flavor.
This easy to make candy is made with just a few ingredients. The “dough” is mixed and rolled out. Then you just cut them out into little hearts.
They taste great and they are also a nice project for kids. There is no special equipment needed other than a tiny heart-shaped cookie cutter.
Once they have time to set up- they can be boxed up- or wrapped in individual foils.
So if time is short, and you really want to make something homemade this Valentine’s Day- these could be the answer.
Minty Cocoa Hearts
9 c. powdered sugar
1 c. cocoa
1/2 c. butter, softened
1/2 c. water
2 t. peppermint extract
In large bowl combine ingredients until well blended. You can add more water, if needed, 1 teaspoon at a time. Divide mixture into 2 pieces and shape in balls. Place each between sheets of wax paper and roll out to 1/4 -inch thickness. Cut out with tiny cutters and place on foil-lined tray. Chill several hours, then wrap up in colored foil or place in tiny candy bags. Makes 80 (1-inch) candies.
I do love the mint flavor of these, but you can play around with other flavors like almond, anise, cherry or orange, to name a few.
Cut out with heart-shaped cookie cutters
Chocolate Shortbread Hearts
I never met a shortbread cookie I didn’t like. These are no exception. With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich, chocolate flavor.
They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate.
Simple, tasty and a nice treat for the chocolate lovers you love.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Toppings: Optional, you can dust with powdered sugar or melt a little chocolate and spread over half of the cookies.
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together.
Classic Crab Cakes
Crab cakes are one of those foods I save for special occasions. These are great to make for Valentine’s Day. I had a good friend over for dinner one time. I wanted to make something special- so I made him crab cakes. He loved them.
The secret to crab cakes it adding just enough ingredients to hold the crab meat together, without losing the beautiful texture of the crab in the process. These crab cakes did all that.
I used a little sour cream to help hold them together and to add moisture. I know many who prefer mayo as a binder. Either works, I just like sour cream.
I have pan-fried them in the past, but decided to bake these in the oven. Either method works. It just comes down to what you prefer. By baking them, I had more time to get the rest of the dinner together. We had them with a veggie frittata and coleslaw. I was making the frittata on top of the stove. It was a truly special meal.
Classic Crab Cakes
2 eggs
2 T. sour cream or Greek yogurt
1 t. thyme
1 t. lemon juice
½ t. cayenne pepper
½ t. dry mustard
Salt to taste
¼ c. fresh chopped parsley
¼ c. fresh chopped green onions or chives
About ½ c. breadcrumbs
1 lb. lump crab meat
Olive oil
Mix all the ingredients together, except oil. Start with about ¼ cup of the breadcrumbs and add just enough to hold the mixture together. Mixture will be crumbly. Form into patties- you can make 4 large or 8 small.
You can cook them one of two ways.
To bake: Place the crab cakes on a lightly oiled baking sheet and brush the cakes with a little more oil. Bake in a preheated 450- degree oven for 15 – 18 minutes, for small cakes. Bake 20-24 minutes for large cakes. Turn them once during baking to brown both sides.
To pan fry: Heat skillet to medium hot. Add oil and gently add the cakes. Cook for 4-5 minutes per side, or until golden brown and crispy. Turn once, carefully, to brown on both sides.
Chocolate Crepes
These chocolate crepes make a great dessert, or breakfast, for Valentine’s Day. The crepes pair nicely with fresh berries, but you could add any number of fillings. Ice cream, jam, pudding, custard or whipped cream all work well.
I topped mine with berries and whipped cream. You could also add some shaved chocolate as a topping.
If you haven’t made crepes, this might be just the recipe to convince you. They aren’t that hard to make. It just takes a little practice.
I often make a double batch of the crepes, then freeze some, between layers of wax paper. That way I can have crepes whenever I want.
You can fill these crepes with all sorts of stuff. I had fresh berries, so that is what I used. I added some Kahlua to the batter for a little extra flavor and it worked out just great.
You can have all the components ready, then just assemble when ready to serve. Such a lovely dessert.
Here is the recipe.
Chocolate Crepes
1 c. flour
4 eggs
1 1/2 c. milk
¼ c. cocoa
3 T. sugar
¼ c. Kahlua or other coffee flavored liqueur or ¼ c. strong coffee
1/4 c. butter, melted and cooled
Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 1 tablespoon of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 18.
Strawberry filling: I just sliced a couple of pounds of berries and added a little sugar- about ½ cup- a tablespoon of vanilla and a healthy dash of cinnamon.
When filling the crepes I spooned some berries down the center of the crepe and added some whipped cream. Folded over, topped with a few berries and another bit of whipped cream.
Sweetheart Sugar Cookies
For Valentine’s Day, not every dessert has to be chocolate. These sugar cookies would be a great way to share the love.
I used my favorite sugar cookie recipe and cut out hearts. Then used a smaller heart cookie cutter and cut out smaller hearts from the center of half of the cookies.
Sandwich the baked cookies together with homemade strawberry preserves. Use one of the “cutout” cookies on top. It gives a pretty effect to the finished cookies. I used strawberry jam, but any red jelly or jam could be used.
Since I also had a bunch of tiny heart cookies from the cut outs, I used melted chocolate to turn them into tiny heart shaped sandwich cookies.
Sweetheart Sugar Cookies
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
3 c. flour
2 t. baking powder
3 T. milk
Extra sugar for sprinkling, if desired
strawberry preserves or jam
Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Sandwich together with jam when cooled. Makes about 4 dozen.
Sweetheart Sugar Cookies
Chocolate Waffles
These waffles can make a great start to Valentine’s Day, or any day for that matter. Chocolate for breakfast? Why not? They also make a wonderful dessert.
The waffle batter has cocoa in it, for the chocolate flavor, but I added some cinnamon and nutmeg for a little spice. The flavor is wonderful.
Top them with whatever you like. For breakfast, warm maple syrup or a dusting of powdered sugar work well.
For dessert try topping them with whipped cream and berries. Or you can add a scoop of ice cream and hot fudge. If you like, you can even add some chocolate chips to the batter for a stronger chocolate taste.
Chocolate Waffles
2 eggs, room temperature
1/2 stick butter, melted and cooled
1 t. vanilla
1 c. buttermilk
1 c. flour
3/4 c. sugar
1/2 c. cocoa
1 t. cinnamon
1/2 t. each baking powder and baking soda
1/4 t. salt
1/4 t. nutmeg
Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.
Appetizer Meatballs
Mini meatballs are always a hit when I serve them. They can be an appetizer or served as a main dish with pasta and a sauce. They are easy to make and you can make a big batch and freeze some for later.
You can use ground beef, pork, chicken, turkey or a combination of ground meats. Maybe go outside the box a bit and use venison or bison.
These would make a great appetizer for any party and the the Superbowl right around the corner…..
So here is the recipe. There is always room to get creative and play with different flavors. I often take a small piece of the mixture and cook it, just to see if my seasonings are right. Easier to adjust before cooking them all. Enjoy!!
Classic Appetizer Meatballs (or Any Size You Like)
The essential ingredients:
1 lb. ground beef, pork, chicken, turkey, or a combination
1 egg
½ c. panko bread crumbs
1 t. salt
The seasonings:
These might include fresh or dried herbs, spices, black pepper, garam masala, red pepper flakes, cumin, smoked paprika, Italian herbs. You can make your meatballs Italian, Greek, spicy, Asian or almost anything you want by playing with seasonings.
Alliums:
For more flavor and texture you can add minced garlic, shallot or onion. For small meatballs you have to mince them pretty fine. For larger meatballs you still want a pretty fine chop, but you can leave them a little bigger. They can be added raw, or try browning the onions a little first, or using roasted garlic.
Oil, optional, if you want to fry them
In a large bowl, gently combine all ingredients. Roll into 1-1½-inch balls. Transfer to a baking sheet. Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.
Sauces:
You can serve the meatballs with any number of sauces either for dipping or heating up and serving the meatballs in the sauce. Barbecue, sweet and sour, marinara, honey-mustard, gravy, chili sauce, salsa or spicy peanut are only a few of the options you have.
Easiest Chocolate Mousse
With Valentine’s day right around the corner you might be thinking about chocolate and chocolate desserts. Frankly, I think any time is the right time for chocolate. I was asked to do a demonstration of a chocolate dessert a few days ago. I wanted to make something that was really tasty, but also easy to make. This chocolate mousse certainly checks all the boxes. No real coo king required and no hard to find ingredients. So why wait? Here is the recipe. Enjoy.
Easiest Chocolate Mousse
½ c. semi sweet chocolate chips or dark chocolate chips (3 oz. total)
1 c. heavy whipping cream, divided
8 oz. cream cheese, room temp
¼ c. sugar
1 t. vanilla
½ t. salt
Optional toppings, shaved chocolate, berries or whipped cream
Place chips and ¼ cup of the whipping cream in a glass bowl and heat in the microwave for a minute. Remove and stir until chips are melted and mixture in smooth. Set aside. In a mixing bowl combine the cream cheese and sugar along with the vanilla and salt and beat with and electric mixer until smooth- 2-3 minutes. Stir in the chocolate mixture and continue beating until mixture is creamy and smooth. This takes 4-5 minutes. Scrape down sides of the bowl a couple of times. You can add the rest of the whipping cream two different ways. You can just add the rest of the whipping cream and beat it in until smooth. You can also whip the cream in a separate bowl and then fold it into the chocolate mixture. I have made it both ways and both worked. Spoon into serving cups and chill until ready to serve. Top with any toppings you like when serving or serve plain. Serves 4-6. Note: It keeps nicely for a few days, so you can make it a bit ahead of time.
Pepper Parmesan Rolls
These fun rolls came about after a chat I had with a friend about cinnamon rolls. We were talking about how you could roll up all sorts of doughs, sweet or savory. Same for the fillings. We also discussed what you would call them, since they wouldn’t really be cinnamon rolls anymore. This inspired me to make some non-cinnamon rolls. Since he was coming over for dinner the next day, I decided to make some savory rolls to have with dinner. I already had peppers and Parmesan cheese, so that is what I used. They came out great. I will definitely make them again. I can see adding different veggies and changing the cheese. He wants us to make them with mushrooms next time.
So here is the recipe for my Pepper and Parmesan Rolls. Hope you try them and enjoy them as much as we did.
Pepper Parmesan Rolls
2 c. flour
1 pkt. yeast
1 t. salt
¾ c. warm water
¼ c. oil
2 T. honey
1½-2 c. spelt flour
4 cups sliced sweet mini peppers
2 T. oil
3-4 green onions, washed, trimmed and sliced
Salt and pepper to taste
1 c. shredded Parmesan cheese
In medium bowl, combine flour with yeast and salt. In a small bowl combine the water with the ¼ cup of oil and the honey. Add to the flour mixture and stir to combine well. Stir vigorously for a couple of minutes. Start adding the spelt flour, stirring as you add the flour, until dough starts to come away from the sides of the bowls. I was using a pretty good size bowl, so I started kneading the dough right in the bowl. Knead the dough, adding flour if it gets really sticky. Knead for 5-10 minutes until the dough looks smooth. Cover bowl with a towel and leave until dough doubles in size, about an hour.
While dough is rising you can make the filling. I used those cute little sweet peppers, but any sweet peppers could be used. I seeded and sliced them and had about 4 cups. Heat oil in a pan, add the peppers and cook them over medium heat until they are nice and tender. Add salt and pepper to taste. Toss in the green onions and cook a few more minutes. They cooked down a lot and I ended up with about 2 cups of cooked peppers. Remove from heat and transfer to a medium bowl to cool down. Set aside. Grease an 8×8 inch baking pan and set aside.
Once dough is doubled, punch dough down and move to a lightly floured board. Roll out into a rectangle about 12×8 inches. Spread the pepper mixture over the dough, leaving a little space on the bottom. Then sprinkle ¾ cup of the cheese. Starting on the long side, roll up dough onto a tube shape. Using a serrated knife, cut the dough into 9 slices and place in the prepared pan. Sprinkle on the rest of the cheese and cover with a towel to rise until doubled, about 45 minutes to an hour. Preheat oven to 375 when dough is almost doubled. Bake for about 25 minutes or until bread is nice and golden around the edges. Makes 9 rolls.
Note: You can store them at room temperature for a day, but store in the fridge if it’s longer than that. I made these the day before I served them, so I covered them with foil and warmed them in a 350 degree oven for about 10-15 minutes.
