Sweet Potato Corn Chowder
Makes 6 servings
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3 to 5 slices bacon chopped
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1 onion chopped
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1 red bell pepper chopped
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2 large sweet potatoes peeled and cubed
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1 teaspoon kosher salt
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8 grinds fresh black pepper
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1 teaspoon paprika
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2 cups kale chopped
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3 cloves garlic minced
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2 Tablespoons flour
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1½ cups corn fresh cut off the cob or frozen
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4 cups chicken stock
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2 cups half & half
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¼ cup fresh cilantro chopped
Instructions
Wash and chop the vegetables. Peel sweet potatoes, cut them into half inch rounds. Then stack up a few of the rounds and cut into strips, then into cubes.
In a large soup pot or Dutch oven over medium heat, add the chopped bacon and cook until crisp. Stir occasionally, about 7 to 9 minutes. Remove bacon to a bowl. Depending on the bacon, you may want to discard some of the drippings to a glass bowl. Leave at least 1 Tablespoon in the pot to saute the veggies. I used 3 slices of bacon and didn’t remove any of the drippings.
Saute the onion, red pepper and sweet potatoes in the remaining bacon drippings. Season with salt, pepper and paprika. Stir occasionally, about 10 minutes.
Add the kale, garlic, and flour and cook a few minutes until fragrant.
Add the corn and chicken stock, COVER, and simmer over medium to low heat until the sweet potatoes are softened, about 10 to 12 minutes. Stir occasionally as it simmers. Adjust the heat so it lightly bubbles but doesn’t rapidly boil. Use a potato masher to lightly break up the potatoes, leaving them a bit chunky.
Add the half & half. You can save some or all of the bacon and cilantro to garnish each bowl, or mix it in with the soup. Simmer 5 more minutes until thickened.
Recipe from Sungrown Kitchen
Broccoli Casserole
Makes 10 servings
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2 ½ pounds broccoli florets, cut into bite-size pieces (about 10 cups)
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6 tablespoons butter, divided
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1 cup finely chopped cremini mushrooms
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1 cup finely chopped yellow onion
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¼ cup flour
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1 cup milk, whole or 2% preferred
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½ cup half and half
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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½ cup plain Greek yogurt*, full fat or 2%
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1 egg, lightly beaten
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1 ½ cups grated cheddar cheese, divided
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1 ¼ cups whole-wheat breadcrumbs, homemade* or store-bought, divided
Instructions
Preheat oven to 350° F. Lightly spray a 3 quart baking dish (or 9×13-inch baking dish) with cooking spray.
Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the mushrooms and onion and cook until soft, about 4 minutes, stirring occasionally. Transfer to the bowl with the broccoli.
In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth. Cook, whisking constantly, for about 1 minute. Whisk in the milk and half and half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and whisk in the salt, pepper, and Greek yogurt.
Pour the sauce into the bowl with the broccoli, mushrooms and onion. Add the egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes more, until topping is lightly browned and casserole is hot. Let stand 10 minutes before serving.
Recipe from Kristine’s Kitchen
Creamed Swiss Chard
Makes 4 servings
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2 large bunches swiss chard
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2 tablespoons butter
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1 garlic clove , pressed or minced
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1 shallot or small yellow onion , thinly sliced
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½ cup cream cheese
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1 cup chicken stock
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½ teaspoon ground nutmeg
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½ teaspoon kosher salt and freshly ground black pepper
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For the Garlic Breadcrumbs
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2 tablespoons butter
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⅔ cup Panko breadcrumbs
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1 teaspoon McCormick Black Garlic Seasoning
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⅓ cup grated Parmesan cheese
- 1 tablespoon fresh or dried minced parsley
- ¾ teaspoons kosher salt
Instructions
First, prepare the garlic breadcrumbs. Melt the butter in a small skillet over medium-high heat. Add the breadcrumbs and season with the garlic seasoning and kosher salt. Stir often to be sure the Panko toasts to a golden brown but doesn’t burn. Remove from heat and cool. Stir in the parsley and Parmesan cheese.
To Prepare the Swiss Chard
Trim the tough inner ribs from the stalks of the swiss chard leaves and discard. Roughly chop the swiss chard and set aside.
Melt the butter in a large skillet over medium heat. Add the garlic and onion and cook for 3-5 minutes until the onions soften, stirring often. Add the cream cheese and the chicken stock and whisk together until the cream cheese melts into the broth and the mixture is smooth. Season with the nutmeg and the kosher salt and freshly ground black pepper and bring to a boil, then reduce to a simmer, stirring continuously until thickened. Add half of the swiss chard and gently fold into the sauce until it wilts and softens, then add the remaining chard and fold into the mix until it softens and reduces as well. Sprinkle the creamed chard with the bread crumbs and transfer to a serving dish.
Recipe from Foodie Crush