Cheesy Corn Chowder

INGREDIENTS

• 3/4 stick of butter
• 1 whole Onion, Chopped
• 6 slices Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange) ( I use the bag of sweet baby mixed peppers) 
• 1 Pkg of frozen sweet corn kernels
• 1/4 cup All-purpose Flour
• 3 cups Chicken Stock Or Broth
• 2 cups Half-and-half
• 1 cup (heaping) Grated Monterrey Jack
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DIRECTIONS

• 1
  In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon. I cooked bacon until crispy!  Then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
• 2
  Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
• 3
  Stir in cheese. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
• 4
  Serve with Toasted Seasoned French Baguette Slices. Recipe follows.

  
  

  Seasoned French Baguette Slices: Slice Bagette or French Bread into 1" slices. Melt 1/4 stick of butter and add 1 1/2 tsp olive oil. Paint (my kids like to call it) one side of your bread. Sprinkle with kosher salt and pepper. Olive oil side up, toast on a cookie sheet under the broiler. Turn and do the other side. Serve!

Chicken Tortellini Soup

• 1 whole roasted deli chicken deboned and shredded
• 3 cloves garlic, smashed
• 3 large carrots, sliced
• 1 medium onion, diced
• 3 ribs celery, sliced
• 3 T olive oil
• 4 sprigs fresh thyme
• 2 quarts chicken broth
• 4 black peppercorns
• 1 bay leaf
• 2 T chopped flat leaf parsley
• 1 pound dried cheese tortellini (I use Barilla Three Cheese Tortellini) 
• kosher salt
• 1/4 cup finely chopped flat leaf parsley
• parsley stems for garnish
• grated Parmesan for top of soup
• 1 crusty baguette to serve with soup

DIRECTIONS

• 1
  Set a large stockpot over medium heat. Add olive oil, garlic and thyme and gently saute until fragrant, about 2 minutes. Add carrots, onion and celery. Season with salt and cook for 5 - 7 minutes. pour in chicken broth and add peppercorns parsley and bay leaf. Bring to a boil, then reduce heat and simmer 25 minutes.
• 2
  Add shredded chicken to the pot of soup and add tortellini. Bring to a boil and cook for around 11 minutes or how ever long the package of noodles says to cook, give a final season with salt and pepper and serve in shallow bowels with a small shower or parsley and grated Parmesan. Garnish with the stems and serve with crusty bread.
• 3
  * remove the bay leaf and sprigs of thyme before serving

Monterrey Jack Broccoli Soup with Croutons!

Nothing is better than made from scratch broccoli cheese soup. Well maybe from scratch croutons! Specially on a cold winter day!

• 1/2  whole Onion, Diced
• 1 stick real salted Butter
• 1/3 cup Flour
• 4 cups Whole Milk
• 2 cups Half-and-half
• 2 heads Broccoli Cut Into Florets
• 1 pinch Nutmeg
• 3 cups Grated Cheese Monterrey Jack but you can use any 
• Small Dash Of Salt (more If Needed)
• Freshly Ground Black Pepper
• Chicken Broth If Needed For Thinning

DIRECTIONS

• 1
  Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
• 2
  Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
• 3
  Taste seasonings and adjust if needed. Serve as is. Or I use my immersion blender and blend it up more. 

  
  

  Croutons? YES PLEASE!
  Cut french bread into squares the night before. Allow to sit out uncovered over night. Then melt 1 stick of butter. Add to melted butter 1/2 tsp salt, 1/4 tsp ground pepper, 1/2 tsp garlic powder.  Toss bread chunks to coat. Then place on cookie sheet and bake under broiler until just toasted. 

Football Sunday Wings

I mean who doesn't like wings!!!

INGREDIENTS

• Nonstick cooking spray
• 3 pounds chicken wings, separated at the joint
• Kosher salt and freshly ground black pepper
• 1/2 cup honey
• 1/2 cup low-sodium soy sauce
• 1/4 cup rice wine vinegar
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 chipotle peppers, minced
• 1 tablespoon minced ginger
• 3 green onions, sliced

DIRECTIONS

• 1
  Preheat the oven to 425 degrees F. Spray a large rimmed sheet tray with nonstick spray.
• 2
  Place the chicken on the sheet tray and sprinkle lightly with salt and pepper. Bake until cooked through and crisp, about 45 minutes.
• 3
  Meanwhile, combine the honey, soy sauce, vinegar, butter, garlic, chipotle and ginger together in a medium saucepan. Bring to a simmer and cook on low until thick and syrupy, about 15 minutes.
• 4
  Add the cooked wings to the bowl of sauce. Toss until completely coated. Add to a platter and sprinkle with the green onions.

Quick and Easy Artichoke Dip

• 2 14 ounce cans of artichokes (packed in water, not oil and drained well)
• 2 cups freshly grated Parmesan cheese
• 1 cup mayonnaise. NOT miracle whip
• 3 ounce package cream cheese
• salt and pepper to taste

DIRECTIONS

• 1
  Chop the drained artichokes and mix with remaining ingredients.
• 2
  Microwave on high heat for 5 minutes, pausing occasionally to stir .
• 3
  Serve with toasted, thinly sliced baguettes, crackers or even leaves of endive.

Oyster Cracker Crunch!

INGREDIENTS

• 2 packages of oyster crackers
• 1 cup oil
• 1 pkg hidden valley ranch dressing
• 1 T lemon pepper
• 1 T dill weed

DIRECTIONS

MIx above well and put crackers in double lined paper bag and pour dressing over. Shake and let sit 4 - 8 hours turning and shaking bag a few times. Store in a sealed plastic bag.

Homemade Crab Rangoon!

INGREDIENTS

• 1 pkg wanton skins
• 1 cup water
• 3 ounce cream cheese
• 1 can minced crab drained WELL
• 3 green onions sliced (white part only)

DIRECTIONS

• 1
  Mix the cream cheese, onion and well drained crab. Fill center of wanton skin with a tsp of crab mixture and using your finger dip into water and moisten two sides of the wanton skin. Fold into a triangle and seal edges.
• 2
  Cook in 1-2 inches of hot oil. Flipping until both sides are lightly browned.
• 3
  Serve with sweet and sour