Creamy Chicken and Corn Chowder

Ingredients:

• 1 lb boneless skinless chicken breast, cooked and shredded (3 cups)
• 8 slices bacon, cooked and crumbled*
• 1/4 cup butter, diced into 1 Tbsp pieces
• 1 large red bell pepper, diced (1 1/2 cups)
• 1 medium yellow onion, diced (1 1/4 cups)
• 1 - 2 jalapenos, seeded for less heat if desired, finely chopped
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 1/2 cups fresh or frozen corn
• 1 1/2 cups half and half
• Green onions and seeded, finely chopped jalapenos (optional), for serving 

Directions

• In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
• Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
• Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
• Recipe Source: adapted by BHG with some changes from Cooking Classy

Not Your Mamas Meatloaf

This is an amazing meatloaf!

http://www.mommyskitchen.net/2009/07/not-my-mamas-meatloaf.html?m=1

Fresh Strawberry Gelato

Using the ripest, juiciest strawberries will give this gelato the best strawberry flavor. Also, I've doubled the gelato/strawberry base with great results - I had to process it in my ice cream maker in two batches (I have a 2nd bowl for my machine) but if you have a fairly large ice cream maker, you could probably process the entire double batch in one go. Check with your manufacturer's instructions to be sure!

Also, if the fruit you are using is ultra-ripe and really sweet, you might be able to decrease the sugar just slightly. If you want to take this gelato completely over the top, serve it with a few slices of ripe, juice strawberries. Heavenly!

INGREDIENTS

• 3/4 cup granulated or powdered sugar (I've used either with good results)
• 1 tablespoon cornstarch
• 1 cup whole milk
• 3/4 cup heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups sliced very ripe, fresh strawberries

DIRECTIONS

1. In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and whipping cream.
2. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, 5-10 minutes. Remove from the heat and stir in the vanilla.
3. Pour the mixture into a bowl and cool completely (either by pressing plastic wrap directly on the surface and refrigerating or nesting the bowl in a larger bowl filled with ice and stirring until it is cool to the touch).
4. Puree the strawberries in a blender until the mixture is very smooth.
5. Once the gelato base has cooled completely, strain the strawberry mixture through a fine mesh strainer into the creamy mixture. Use a rubber spatula or the back of a large spoon to press the strawberry puree through the strainer so all the pretty strawberry liquid gets strained into the gelato but the seeds are left behind. Stir well.
6. Cover the gelato by pressing plastic wrap directly on the surface. Refrigerate 3 hours or up 24 hours.
7. Process the gelato in your ice cream maker following the manufacturer's instructions. Scrape the ice cream into a container, cover and freeze for at least two hours or up to 2 days (and I'm guessing even longer than that).

Chicken Taco Pie

This was very good. I had 4 extra kids tonight so made 2. I used ground beef. Everyone loved it.

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 1 pound ground chicken or beef
• 1 envelope taco seasoning
• 1 can (4 ounces) chopped green chilies
• 1/2 cup water
• 1/2 cup salsa
• 1/2 cup shredded Mexican cheese blend
• 1 cup shredded lettuce
• 1 small sweet red pepper, chopped
• 1 small green pepper, chopped
• 1 medium tomato, seeded and chopped
• 1 green onion, thinly sliced
• 2 tablespoons pickled jalapeno slices
• Sour cream and additional salsa

Directions

• Preheat oven to 350°. Unroll crescent dough and separate into
• triangles. Press onto bottom of a greased 9-in. pie plate to form a
• crust, sealing seams well. Bake 18-20 minutes or until golden brown.
• Meanwhile, in a large skillet, cook chicken over medium heat 6-8
• minutes or until no longer pink, breaking into crumbles; drain. Stir
• in taco seasoning, green chilies, water and salsa; bring to a boil.
• • Spoon into crust; sprinkle with cheese. Bake 8-10 minutes or until
  • cheese is melted.
  • Top with lettuce, peppers, tomato, green onion and pickled jalapeno.
  • Serve with sour cream and additional salsa. Yield: 6 servings

Creamy Spinach Tortellini

Very delicious!

Ingredients

• 1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind)
• 2 Tbsp butter
• 2 cloves garlic, minced
• 3 Tbsp all-purpose flour
• 1 tsp onion powder
• 1 1/4 cups milk (I used 2%, anything but skim works fine)
• 1/2 cup heavy cream
• 1 (14.5 oz) can petite diced tomatoes (undrained)
• 1 1/2 cups (packed) chopped fresh spinach
• 3 Tbsp chopped fresh basil
• 2 tsp chopped fresh oregano (or 1/2 tsp dry)
• Salt and freshly ground black pepper
• 6 Tbsp finely shredded parmesan, plus more for serving
• Red pepper flakes, for serving (optional)

Directions

• Cook tortellini according to directions listed on package.
• Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.
• Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes.
• Recipe Source: adapted by Cooking Classy with some changes fromallrecipes.com

Chicken Black Bean Taco Bake

Prep time: 10 min | Cook time: 20 min | Total time: 30 min

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped white onion
• 2 cups cooked, shredded chicken (I used rotisserie)
• 15 ounce can black beans, drained and rinsed
• 1/4 cup sliced black olives
• 5 corn tortillas, cut into eighths
• 1 cup mild salsa
• 1/2 cup heavy cream or sour cream
• 1 tablespoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F. Place olive oil into a 12 inch cast iron skillet over medium heat. Add onions and cook for 5 minutes, stirring often until softened. Add chicken, beans, olives and cut up tortillas. Stir to combined.
2. Place salsa and cream into a medium bowl and add to skillet, stirring to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.
3. Serve warm.

Makes 6 Servings

From Picky Palate

Salsa Verde Chicken and Wild Rice Soup

Ingredients

• 4 cups cooked chopped chicken breast
• 2 cups cooked wild rice, I found precooked wild rice at Target
• 32 ounces chicken or vegetable broth
• 12 ounces salsa verde, mild
• 1/2 cup finely chopped cilantro
• 1 tablespoon ground cumin
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 bag tortilla chips, optional
• 1 avocado sliced or chopped for garnish if desired

Directions

1. Heat medium dutch oven over medium heat. Add chopped chicken, wild rice, broth, salsa verde, cilantro, cumin, lime juice, salt and pepper to the pot. Stir and cook for 10 minutes. Reduce heat to low and simmer until ready to serve.
2. To serve, place crushed tortilla chips into bottom of bowls, top with hot soup then top with avocado slices. Serve immediately.

Makes 6 Servings