Spicy Grilled Corn Salad

4 Ears Corn - Grilled - Cut Kernals off stalk (or 1 package 16 oz. frozen corn, thawed)
4 tbsp Butter
2 tbsp EVOO
1/4 Red Onion - Diced
1/4 Cup Cilantro - Chopped
1/4 Cup Mexican Crema
1 tsp Hot Chili Powder
1 tsp Smoked Paprika
1/4 Cup Cotija Cheese - Crumbled
4 tbsp Mayonaise
1 Lime - Zest + Juice
1 tsp Aleppo Pepper Flakes (optional)

In a large pan over med/high heat add the butter & evoo.  Melt together.  Add the corn and onion.  Sautee about 5-7 minutes, stirring occasionally.

While that's on the stove in a large bowl, combine crema, chili powder, paprika, mayo & lime.

Add the corn mixture to the bowl.  Stir to combine.  Add in the cilantro, cotija cheese and pepper flakes.

Serve w/ tortilla chips.

#cheftainment #foodie  #tasty  #yummy

Roasted Turkey Tortilla Soup

10 Corn Tortillas - Cut in half then into 1/2" strips

3 Corn Tortillas - Finely diced

2 tbsp EVOO

1/2 Large Onion - Small Diced

2 Large Garlic Cloves - Small Diced

3/4 Green Pepper - Small Diced

1 32 oz Box of Swanson Mexican Tortilla Soup Broth

2 Cups Turkey (or Chicken Broth) - Shredded

1 14.5 Can Petite Diced Tomatoes

1 15 oz Can Black Beans - Drained and Rinsed

1 Cup Frozen Corn

1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
1 tsp Roasted Mushroom Powder (I make my own so you can omit this)

In a 400 degree oven, on a large baking pan add the tortillas and roast for 7 minutes.

In a Med / Large Pot, over medium heat add the EVOO.  Add the onion and garlic.  Cook for about 10 minutes.  Add in the pepper and cook for another 5 minutes.  Add in the finely diced tortillas and cook for about 3 minutes.

Add in the cumin, salt, pepper, paprika and mushroom powder.  Stir to combine and cook for about 2 minutes.

Deglaze with 1/2 cup of the Tortilla Soup Broth.  Cook for about a minute then add the rest of the Tortilla Soup Broth.  Add in the shredded turkey, corn, black beans.  Cook for about 5 minutes then add in the 2 cups of turkey stock.  Simmer for 10 minutes.

Top with the fried tortillas and Enjoy!

Roast Chicken Tortilla Soup

1 Package Boneless, Skinless Chicken Thighs (about 12)

1 Cup Apple Juice

1 Tbsp Salt

1 Tbsp Pepper

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tbsp Fajita Seasoning (or Taco)

In a bowl combine seasonings and coat chicken.  In a large pan add the apple juice and then the chicken.  Bake in a 400 degree oven for 25 – 30 minutes.  Cool for about 15 minutes then remove the chicken and shred.  Put the remaining juices in a small saucepan and reduce by half. Skim off the fat and set aside.

1 Cup Wild Rice (I used a wild rice mixture)

2 Tbsp Bacon Fat

6 Cups Water - boiling

Over high heat in a med. sauce pan add the bacon fat and the rice.  Cook about 2 minutes, stirring occasionally.  Add the water, cover w/ lid, reduce heat to low simmer and cook for 45 minutes.  Drain off any residual liquid.

4 Tbsp Bacon Fat

1 Med. Onion – Diced

2 Carrots – Diced

2 Celery Stalks – Diced

6 Garlic Cloves – Minced

½ Anaheim Pepper – Diced

1 Tsp Salt

½ Tsp Pepper

1 Tsp Cumin

¼ Tsp Cayenne

¼ Tsp Red Pepper Flakes

8 Cups Chicken Stock - boiling

1 Can Diced Tomatoes

1 Can Black Beans – Drained

1 Cup Frozen Corn

5 Corn Tortillas - torn

In a large pan add the bacon fat, onion & carrots.  Cook for about 5-7 minutes.  Add the celery and garlic and cook about another 3 minutes.  Add the Anaheim pepper, salt, pepper, cumin, cayenne, red pepper flakes and cook another 5 minutes.  Add the chicken stock, the reserved from earlier chicken juices, bring to a boil and reduce to a simmer for about 30 minutes.  Add in the chicken thighs, tomatoes, black beans and corn.  Cook for about 10 minutes.  Add in the torn corn tortillas and cook about 10 minutes.

Take 10 Corn Tortillas (taco size) and cut into strips.  Spray w/ cooking spray and sprinkle w/ fajita seasoning.  Bake on a cookie sheet in a 400 degree oven for about 15-20 minutes or until golden brown.

Serve soup w/ a garnish of the baked tortillas on top and maybe a few slices of avocado and a squeeze of a wedge of lime.

Refrigerator Chicken Soup

This is a quick cheat for a delicious hearty slow cooked dinner.  The title comes from cleaning out your refrigerator of leftover foods and putting them in a pot of chicken stock and turning it into a soup.

I had onions, celery, carrots, mushrooms, garlic, green pepper, broccolini, corn, tiny cheese ravioli, tiny pasta shells and a chicken breast.  Sautee the veggies, add spices, add chicken stock and pasta.  Simmer 10 minutes and serve.

But really you can use whatever leftovers you have add chicken stock and turn it into a soup.

Roast Chicken "Mock" Pie

3 tbsp Butter

2 tbsp Extra Virgin Olive Oil (EVOO)

1 Large Potato – Peeled, ¼ inch dice

½ Cup Crimini Mushrooms – diced

1 Small/Medium Onion – ½ inch dice

2 Garlic Cloves – crushed

2 Celery Stalks – ¼ inch dice

½ Cup Green Beans – ¼ inch cut

½ Cup Carrots – ¼ inch dice

1 Cup Frozen Peas

1 Cup Frozen Corn

2 tbsp Parsley – finely chopped (stems and leaves)

2 Cups Roasted Chicken – chopped or shredded (make your own or store rotisserie)

4 tbsp Flour

5 Cups Chicken Stock - hot

1 Cup Water - hot

1 tsp Salt

½ tsp Pepper

1 Tube Large Biscuits

¼ Cup Shredded Cheddar Cheese

1 tsp Chives – fine chop

In a pot over med/high heat add butter and EVOO until melted.  Add potato and cook 5 minutes, stirring occasionally.  Add in onion and mushrooms and cook 5 minutes.  Reduce to medium heat and add garlic, carrots, green beans, celery and chicken and cook 5 minutes.  Add in flour, stir to coat and cook about 2-3 minutes.  Add Salt, Pepper, chicken stock and water.  Cook about 5 minutes stirring occasionally to thicken.

Once thick add in peas, carrots and parsley.  Adjust seasonings accordingly.

Open your tube of biscuits and roll them out to the size of the mug or container you’re going to serve your individual portions in.  Top with the cheddar cheese and chives.  Pat down a bit to make sure they are stuck in the biscuit dough.  Bake according to the biscuit’s instructions.

Ladle the filling into a mug or whatever you’re going to serve in, place the warm biscuit on top and enjoy.

* It’s a Chicken “Mock” Pie because you’re not making a bottom crust for the pot pie.

Roasted Corn Salsa

10 Ears of Corn – Shucked – Wrapped in Aluminum Foil

EVOO (Extra Virgin Olive Oil)

½ tsp Sea Salt

½ tsp Pepper

½ tsp Garlic Powder

½ tsp Onion Powder

2 Med. Onions – Peeled & Quartered – Wrapped in foil

Drizzle of EVOO

Pinch of Sea Salt and Pepper

1 Whole Bulb of Garlic – Cut in ½ horizontally – Wrapped in foil
Drizzle of EVOO

Pinch of Sea Salt

24 Roma Tomatoes

2 Med. Jalapeno Peppers – Seeded & finely diced

¼ Cup Fresh Parsley (stems and leaves) – Finely diced (or Basil)

1 tsp Sea Salt

½ tsp Pepper

1/8 Cup EVOO

¼ Cup Balsamic Vinegar

¼ tsp Cumin

This recipe can be done on the grill or in the oven.  Today I didn’t have access to my grill so I used my oven.

Wrap Corn in aluminum foil w/ EVOO, salt, pepper, garlic powder & onion powder.

Wrap Onion in foil w/ EVOO, salt, pepper.

Wrap Garlic in foil w/ EVOO, salt.

Place in a 450 degree oven for 1 hour.

Cut an X in the bottom of the tomatoes.  Place in a large pot of boiling, salted water for about 3-4 minutes, stirring occasionally.  (Until you see the skin peeling back).  Place in a large ice bath.  Peel off the skin, take out the seeds and rinse the tomatoes to take off any missed seeds.  Then finely dice.

Place a small bowl upside down in a large bowl and with a sharp knife cut the kernels off the corn cob.  Break up the corn with your fingers.

Cut the Onion into a small dice.  Squeeze the  garlic from it's papery jackets and then mash with a fork or the back of your knife to make a paste.

In a large bowl combine the corn, tomatoes, onions, garlic, tomatoes, jalapenos, parsley, salt, pepper, EVOO, balsamic and cumin.  Stir to combine. 

The longer it sits the more flavorful it gets.  Keep Stirring.  Check seasonings and adjust accordingly.

Chicken Vegetable Soup

4 tbsp Extra Virgin Olive Oil (EVOO)

1 Med. Onion – Finely Diced

2 Celery Stalks – Finely Diced

2 Large Carrots – Finely Diced

Green Beans – Large handful, tops and tails removed, chopped about ½ inch

4 Garlic Cloves- Minced

4 oz. Crimini Mushrooms – Finely diced

1 tbsp Salt

¾ tbsp Pepper

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Coriander

4 tbsp Flour

1 Cup White Wine

5 oz. Kale – Stems removed and chopped

4 Cups Low Sodium Chicken Stock

4 Cups Water

2 Boneless, Skinless Chicken Breasts – Small dice

1 Zucchini – Small Dice

1 Cup Frozen Corn

2 tbsp Parmesan Cheese

Over med/high heat, add EVOO, once hot, add in onion, celery, carrots and green beans.  Sautee about 7 minutes.  Add in mushrooms and garlic.  Cook about 5 minutes.  Add salt, pepper, cumin, paprika, coriander and flour.  Mix well and cook about 3 minutes.

Add wine and stir to deglaze the pot, about 2 minutes.  Add kale, chicken stock, water, chicken, zucchini and corn.  Simmer about 20 minutes.  Add parmesan cheese and adjust seasoning to taste.  Serve with a big chunk of crusty bread and enjoy.

Roast Chicken Corn Chowder

Ingredients:

2 Chicken Breasts – Bone in, skin on

2 lb bag of Frozen Corn

4 cups Low Sodium Chicken Stock

1 Green Pepper – Finely diced

1 Med. Onion – Finely diced

2 Large Carrots – Peeled and finely diced

2 Celery Stalks – Finely diced

4 oz. Crimini Mushrooms – Diced

10 Slices of Bacon

2 Med. Potatoes – Peeled and finely diced

5 Dried Porchini Mushrooms

4 Cups Water

1 Roasted Red Pepper – Finely diced

2 Tbsp Mascarpone Cheese

Salt

Pepper

Garlic Powder

Extra Virgin Olive Oil (EVOO)

Drizzle chicken breasts with EVOO, ¾ tsp salt and ½ tsp pepper, ½ tsp garlic powder.  Bake in 350 degree oven for 40 minutes.  When done, tent with foil and let cool.  Then remove skin and bones and finely shred chicken.

Combine corn, ¼ cup chicken stock, 1 tbsp salt, 1 tbsp pepper and 1 tbsp garlic powder w/ 4 tbsp EVOO.  Mix well to coat and bake in a 350 degree oven for 1 hour, stirring about every 15 minutes.

Line the bottom of the pot you’re going to make the chowder in w/ the bacon strips.  *You’re not actually going to use all 10 strips but you’ll need the bacon fat from all of them and snack on the rest or use them in another recipe.  Turn the stove on low, maybe a notch above the lowest setting.  The goal is to cook the bacon low and slow and extract the fat and eventually crisp up the bacon.  This may take up to an hour depending on your stove.

When the bacon is crisp, remove from pot and leave the bacon fat behind.  You should have about ¼ cup.  Turn the heat up to med/high and add in the onions, carrots, celery, crimini mushrooms.  Cook about 7 minutes or until they have some color on them.

Steep 5 (or so) dried porchini mushrooms in 4 cups of boiling water for 10 minutes.  Remove mushrooms and finely dice.  Add chicken stock, mushroom stock, porchini mushrooms, potatoes, red pepper, roasted corn and chicken to pot.  Simmer 1 hour w/ lid slightly cracked and scrape off excess fat that rises to the surface.

Take 4 cups of chowder and puree.  Add back into pot w/ 4 slices of bacon that’s been finely crumbled and 2 tbsp mascarpone cheese.  Simmer another ½ hour w/ lid cracked.  Season to taste w/ salt and pepper and Enjoy.