Creamy Corn Chowder
Makes 6 servings
4 strips bacon
1/2 medium onion chopped small
3 sticks celery chopped small
2 medium carrots peeled & chopped small
2 cloves garlic minced
1/4 cup flour
4 cups chicken broth or stock
1 cup heavy/whipping cream
4 cups corn
2 large Russet potatoes peeled & diced
1/4 teaspoon Italian seasoning
1 pinch cayenne pepper optional
Salt & pepper to taste
Instructions
Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
Stir in the garlic and cook for 30 seconds.
Stir in the flour and cook for about a minute, stirring nearly constantly.
Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.
Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a rapid simmer so it’s gently boiling. Cover the pot so the lid is slightly ajar.
Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up more the longer you cook it.
Season the soup with salt & pepper as needed. Garnish bowls with the rest of the bacon.
Recipe from Salt and Lavendar
Eggplant Parm
Makes 6 servings
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2 large eggplants, sliced into 1/4 inch rounds
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4 cups tomato sauce
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2 cups shredded mozzarella cheese
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1 cup grated Parmesan cheese
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1 cup fresh basil leaves
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1 cup breadcrumbs (optional)
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Salt and pepper to taste
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Olive oil for frying or baking
Instructions
Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes, then rinse and pat dry.
Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Alternatively, bake the slices at 400°F (200°C) for 20 minutes until tender.
In a baking dish, spread a layer of tomato sauce. Add a layer of eggplant slices, then sprinkle with mozzarella and Parmesan cheese. Add some basil leaves. Repeat the layers until all ingredients are used, ending with a layer of cheese and breadcrumbs if using.
Preheat the oven to 375°F (190°C). Bake the Eggplant Parmigiana for about 30-35 minutes, until the top is golden and bubbly.
Let the dish rest for a few minutes before serving. Garnish with extra basil leaves and enjoy hot.
Recipe from Easy World Recipes
Zucchini Garlic Bites
Makes 16 servings
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1 cup shredded zucchini drained well
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1 clove garlic grated fine
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1/3 cup
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1/4 cup grated Parmigiano-Reggiano cheese
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1 large egg
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2 tablespoons chopped fresh chives (or 1 tablespoon dried chives)
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1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried)
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1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
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1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
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pinch of salt and pepper
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tomato sauce for dipping
Instructions
Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.
Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture.
Grate the garlic using the small holes on the box grater.
Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl.
Mix well to combine.
Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.
Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.
Recipe from Grow a Good Life