Salmon Corn Chowder

Salmon Corn Chowder
Salmon Cream Soup with Tomatoes, Onions, and Corn seasoned lightly with Dill and Garlic, finished with Jack Cheese.

2 tablespoons butter
1/2 cup onion, chopped
1 clove garlic, minced
3 tablespoons flour
2 1/2 cup milk
1 8 oz can tomatoes, stewed, drained
1 cup corn kernels, cooked
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon black pepper, fresh ground
8  oz salmon fillet, cooked or you can use 1 7 1/2 oz can salmon bones removed.
1/2 cup Monterey Jack Cheese

In a medium saucepan, heat butter over medium heat until melted.  Add onion and cook, stirring occasionally until tender, about 5 minutes.  Add garlic and cook 1 minute.  Blend in flour and cook 1 minute.  Whisk in milk until smooth; then add drained tomatoes, corn, dill weed, salt and pepper.  Bring to a boil, lower heat and simmer for 1 minute.  Break salmon into chunks and add to soup.  Remove from heat.  Serve with Fresh French or Italian Bread.

Cauliflower Chowder

Autumn is in the air.  I have a few super easy 20 minutes soups for when you are in a hurry.  The first one is Cauliflower Chowder.  This chowder is really yummy even if I am using canned soups.  Give it a try, you won't be disappointed. 

1-10 oz. pkg frozen cauliflower
1/2 cup hot water
2- 10 3/4 oz cans condensed cream of potato soup
2 cups milk
1 cup Swiss cheese (shredded)
1/8 tsp. nutmeg
Diced cooked bacon (optional)
Green onions Chopped (optional)

In a large saucepan combine the frozen cauliflower and 1/2 cup water.  Bring to a boil, reduce heat and simmer about 5 minutes until the cauliflower is tender. DO NOT DRAIN.  Using a potato masher, slightly mash the cauliflower.  Stir in potato soup, milk, cheese and nutmeg.  Give it stir and continue to simmer about 3-4 minutes or until heated through.  To Serve: Ladle chowder into individual bowl.  If desired top with bacon, green onion and a sprinkling of cheese. Crusty bread goes really well.  Delish!!!! Enjoy.

Baked Caramel French Toast

Baked Caramel French Toast

3 large Eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
8 slices french bread, diagonally sliced, 3/4 inch
1 cup brown sugar
6 tablespoons butter
1/3 cup whipping cream
1 tablespoon corn syrup

Spray 9x13 baking dish.  In a medium saucepan, combine brown sugar, butter, cream

and corn syrup.  Cook over medium heat until smooth, stirring constantly.  DO NOT BOIL.

Spread in prepared baking dish.

 

Beat eggs in shallow bowl.  Add vanilla and salt.  Dip each slice of the bread in the egg mixture, making sure bread is soaked.  Place bread slices on to of brown sugar mixture in baking dish.  Cover and refrigerate overnight.

 

Heat oven 400 degrees.  Uncover baking dish and bake 20-25 minutes or until bubbly and golden brown.  Let stand 3 minutes.  Invert onto a serving platter, scraping any extra caramel from baking dish.

 

Yummy!!!!! Serve with scrambled eggs and bacon.

Ooh my gosh!! The autumn leaves are beautiful.  Thought you might like to try a really easy and quite yummy comfort Hot-Dish.  Give it a try.  Any comments are welcome.

Beefy One-Pot Dinner
4 servings

1 pound lean ground beef
1 large onion, chopped
2 carrots, thinly sliced
1 cup chopped potatoes
1 cup water
1 can baked beans ( I use Bushes)
1/2 cup BBQ Sauce (Your favorite)
1 cup shredded  Cheddar Cheese

Brown meat  in a large nonstick skillet: drain.  Add vegetables: cook 5 min. stirring occasionally.

Sir in water: cover.  Simmer on medium-low heat 10 minutes or until vegetables are tender.

Add beans and BBQ Sauce; mix well.  Cook 5 minutes or until heated through.  To with cheese.

Potato Chip Cookies

Leave it to Martha Stewart to come up with this fabulous cookie.  Crunchy, chewy, buttery, salty and sweet.  It can't get any better then that.

2 sticks unsalted butter, softened
3/4 cup light brown sugar- packed
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2 1/4 cup all-purpose flour
1 teaspoon baking soda
3/4 cup coarse sea salt
4-cups coarsely chopped salted potato chips (divided)
1 cup pecans, toasted and coarsely chopped

1.  Preheat oven to 375.  Beat together butter and sugars with a mixer on high speed until fluffy, 2-3 minutes.  Add vanilla and eggs, and beat on medium speed until just combined.
2.  Add flour, baking soda, and salt, and beat on low speed until just combined.  Stir in 2 cups potato chips and the nuts.
3.  Roll dough into 2-inch balls and roll in remaining potato chips to coat.  Place cookies 2 inches apart on a parchment-lined baking sheet.  Bake until golden, 18-20 minutes.  Let cool completely on baking sheet.  Cookies can be stored in an airtight container up to 5 days.  (If they last that long).

Guacamole

4 Haas Avocado's
3 tbsp. lemon juice, fresh squeezed
8 dashes Tabasco sauce
1/2 cup red onion, diced
1 clove garlic, minced
1 medium tomato, diced
tsp. kosher salt
1 tsp. fresh ground pepper

Cut avocado in half, remove pit and scoop flesh out of their shells into a large bowl. Add lemon juice, Tabasco, onion, garlic, cumin salt and pepper.  Using a sharp knife, slice through avocado's  until they are finely diced. Add the tomatoes. Blend gently.  Serve with tortilla chips. 
Makes 3 cups.

Fresh Tomato Salsa

2 cups tomatoes, chopped and drained
1/4 cup green pepper, chopped
2 jalapeno chili peppers, seeds removed and chopped
1/2 cup white onion, chopped
1 tbsp. lime juice
1/4 tsp. ground cumin
2 tbsp. fresh cilantro, chopped
salt and pepper

In a small bowl, mix together all ingredients.  Serve immediately, or cover and refrigerate for
several hours.

BBQ Chicken Nachos

1  1/2 cup chicken, cooked, shredded
2/3 cup BBQ Sauce
1 can Chili Beans
2 medium tomatoes, chopped
3 cups shredded cheddar cheese
8 cups tortilla chips

Line pan with foil.  Layer chips, 1/2 of the cheese, chili beans, chicken tossed with BBQ sauce, cheese.  Bake in 450 oven for5-8 minutes.  Top with tomatoes.

Mexican Chicken Chowder

2 1/2 cup Chicken Breast (Cooked and shredded)
1 (11 oz) can Mexi-Corn (drained)
1 (10 3/4 oz) can Cream of Potato Soup
1 (4 oz) can diced green chili's
2 tbsp. fresh cilantro (chopped)
1/2 package taco seasoning
1 (14 1/2 oz) can chicken broth
1 cup water
1 cup sour cream
1/2 cup cheddar cheese ( shredded)
Tortilla Chips

In a large saucepan combine: chicken, corn, cream of potato soup, diced green chili's, cilantro, taco seasoning, chicken broth and water.  Bring to a boil, reduce heat and simmer for 15 minutes. Stir 1 cup of hot soup into the sour cream. Return the mixture to the saucepan and heat through.  Sprinkle each serving with cheddar cheese.  Serve with warm tortilla chips.  Makes 4 main servings.

Cinco De Mayo

Cinco De Mayo is just around the corner.  What a wonderful time to make some fabulous Mexican food. I will have a new recipe each day for you to try.

Mexican Fiesta Salad
Servings: 4

2 cups dried Penni or Rotini pasta
1/2 cup whole kernel corn (fresh or frozen)
1/2 cup light sour cream
1/3 cup chunky salsa (mild or medium)
1 tbsp. chopped cilantro
1 tbsp. lime juice
1 (15 oz) can black beans, rinsed and drained
3 medium plum tomatoes, chopped
1 medium zucchini, chopped
1/3 cup green olives, chopped
1/3 cup black olives, chopped
1/2 cup sharp cheddar cheese ( shredded)

Cook pasta according to box directions, add corn the last 5 minutes.  Drain pasta and corn, and rinse with cold water.  Drain again.

Meanwhile, for the dressing, stir together the sour cream, salsa, cilantro and lime juice in a small mixing bowl.  Set aside.

Combine: Pasta mixture, black beans, tomato, zucchini, black olives, green olives and cheese in a large bowl.  Pour dressing over pasta mixture.  Toss lightly to coat.  Serve immediately or, if desired cover and chill up to 24 hours. (After chilling, stir in a little milk if necessary to make desired consistency.)

Macaroni Hot Dish

Do you remember the hotdish you grew up on?  The tomato, hamburger, spiral macaroni topped with your favorite cheese.  Well my daughters had a taste for it lately.  They made it and said it just wasn't the same as they remember.  Anyway, I made it for Dennis and myself last night. I think it turned out just fine and really yummy. If any of you wonder what macaroni is, well it is what we call pasta.  Years ago the term was macaroni.  Hot Dish was also known to all of us who brought to our church pot luck dinners. Those were amazing days of fabulous food.  Good Luck!

Macaroni Hot Dish

1 pound lean Ground Beef

1/2 pound pasta of your choice (Cooked)

1/2 Medium onion, chopped

1 cup celery, chopped

1  can (15.5oz) diced tomatoes with juice

1 can Campbell's tomato soup

2 squirts of yellow mustard

1/4 cup ketchup

1 cup cheddar cheese (shredded)

salt and pepper to taste

Optional: 1 cup frozen corn or 1 cup frozen peas

In a large skillet, brown ground beef with the onions and celery.  Drain grease,

add to skillet with beef and vegetables remaining ingredients. Mix gently together. Turn heat

down to low, cover and simmer gently for 15-20 minutes. Before  serving add

cheese and allow to melt.



Sweet Potato Pie

With Thanksgiving coming up thought I would share with you my Mom's Sweet Potato Pie. I will enclose her homemade pie crust recipe also. But if you want to bypass homemade you can also use a frozen pie crust.

Busha's Pie Crust

8 or 9 inch crust

1 cup four
1/2 tsp. salt
1/3 cup lard
2 tbsp. water Mix flour and salt in a bowl. Cut in lard with pastry blender until
small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist.



Roll out with rolling pin. Try not to use too much flour because it makes the crust tough.



Sweet Potato Pie

2 cups mashed sweet potatoes
4 oz. cream cheese
1 cup sugar
1/4 c. half and half
4 tbsp. butter melted
2 large eggs. lightly beaten
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 9-inch Deep Dish pie crust

Preheat oven to 350
In a large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese
until smooth. Add sugar and half and half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, cinnamon, and beat until blended. Pour mixture into pie shell.

Bake 1 hour or until filling is puffed and set around edge but center is slightly jiggly. Cool completely on a wire rack.

My Mom, Adeline Otto 89 years young.

Sweet Potato Pie

Zucchini Walnut Bread

1 1/2 cups Whole Wheat Flour
1/4 cup turbinado sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup chopped walnuts
2 large eggs
2 tablespoons canola oil
1/4 cup applesauce
1 1/2 cup grated zucchini

Preheat oven to 350. Spray 4x6 in loaf pan with oil and set aside.
In a medium bowl, place the flour, sugar, baking powder, baking soda,
salt, cinnamon, nutmeg, and walnuts.

In a large bowl, combine eggs, oil, applesauce and zucchini and blend
together with a wire whisk. Using a spatula very gently fold the dry
ingredients into the wet mixture. Place the thick batter in the loaf pan.
Bake for 50 minutes or until a toothpick comes out clean. Cool and Slice.

Yummy Ham and Cheese

6 tbsp. butter- (Not Margerine)

2 tbsp. bown sugar

1 tbsp. worcestershire sauce

1 1/2 tsp. poppy seed

1 1/2 lb. ham (shaved)

1/3 lb. thin sliced salami

16 oz. sliced swiss cheese

20 medium buns

1. Bring butter, brown sugar, worcestershire sauce and poppy seed to a slight boil until thickens.

2. Cool Mixture

3. On a bun, layer ham, salami, cheese.

4. Place tightly together on a cookie sheeet.

5. With cooled sauce mixture, brush on top of buns.

6. Cover with foil and refrigerate overnight.

7. Bake covered @ 350 degrees for 25 minutes.

8. Uncover and bake an additional 10 minutes until top of buns are crisp.

Raspberry Beer Cocktail

Beat the heat with this fabulous cooler!!!!


3/4 cup frozen raspberries
3 1/2 (12oz) bottles of beer, chilled
1 (12 oz.) container frozen raspberry concentrate, thawed
1/2 cup vodka
Garnish with Lemon and lime slices

1. Stir together raspberries, beer, thawed concentrate, and vodka.

2. Served over ice and garnish with lemon or lime slices.

3. To make ahead, stir together concentrate and vodka in a large container.
chill up to 3 days. Stir in raspberries and beer just before serving.

Shrimp, Watermelon, and Avocado Salad

This is a sneek peak at a recipe from my new favorite cookbook.

Meals made Easy by Real Simple. Book is available at Saucy's Cottage at Shady Hollow Flee

Market in Detroit Lakes and Bungalow in Scottsdale, Az. You will love it to. Lots of amazing recipes that are sooooo simple and delicious. Come on in at take a look.

1 1-pound package frozen cooked shrimp, thawed

4 cups seedless watermelon, cubed

1 medium red onion, thinly sliced

2 avocados, cubed

2 jalapenos, seeded and finely chopped

1/2 cup fresh cilantro leaves, chopped

Juice of one lime

1 teaspoon honey

3 tablespoons extra-virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Place the shrimp, watermelon, onion, cilantro, jalapenos, and avocados in a large bowl.

In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper. Pour vinaigrette over the salad and toss gently. Set aside for 10 minutes before serving to allow the flavors to meld.

Serving suggestions: Chill. Serve in beautiful glass bowl, or in individual glass containers such as martini glasses, ramekins, 1/2 pint jars. Fun presentation for your next party.

My Favorite Cookbook

Mexican Chopped Salad with Honey Lime Dressing

2 1/2 cups chopped romaine lettuce

1 (15.5 oz) Can black beans, rinsed and drained

3/4 cup seeded tomato

3/4 cup corn (fresh, frozen or canned)

3/4 cup sliced radishes

1 red bell pepper sliced

3/4 cup cucumber, peeled and sliced (burpless unpeeled)

1/2 cup black olives, sliced

1/2 ripe avocado, sliced

1/4 cup crumbled feta cheese

Dressing:

1 clove garlic, minced

2 tbsp. finely chopped cilantro

1 tsp. chopped jalapeno pepper

1/4 cup fresh lime juice

1/4 cup olive oil

2 tbsp. honey

Toss Salad ingredients in a bowl. Mix dressing ingredients in a separate bowl; pour over salad

and toss. Add salt and pepper.

Summer Food Ideas

Look for me in the Lake and Home Magazine. August Issue. Will publish the recipes colorful summer menus.