Texas Corn Chowder

-
I made this for lunch today, and it was a hit! Very easy, fast and made with pantry ingredients you could keep on hand all the time. So far I'm still loving this book!

Mix the following in a medium pot, simmer for 5 minutes (or until heated through and bubbling) and serve. That's it!!

One 15-ounce can whole kernel corn, drained
One 15-ounce can cream-style corn
One 14.5-ounce can diced tomatoes with garlic and onions (mine had Italian seasonings)
One 15-ounce can black beans, drained and well rinsed
1/2 cup low-sodium chicken broth

Serve topped with generous portions of shredded cheddar cheese, chopped green onions and a dollop of sour cream (if desired).

Happy Eating!

Comments

  1. In My WorldMarch 5, 2010 at 1:06 PM

    oh wow . . . this really does sound good.

    ReplyDelete
  2. Foodie MomMarch 5, 2010 at 2:41 PM

    This was yummy. Quick and easy too, with not alot of ingredients, like most of the recipes in this book. Yummy! Will be trying a few more of them in the next few days.

    ReplyDelete
  3. Disney DebMarch 8, 2010 at 1:25 PM

    This stuff smelled amazing! It has great flavour and tastes great served beside tortilla chips. Thanks again for the sample Staci!

    ReplyDelete

Post a Comment

Popular posts from this blog

Beer Batter for Fondue

-
Every New Years Eve growing up had us sitting around the kitchen table with two pots of oil, one for veggies and one for meat. Table would be littered with bowls of cubes and chunks of food to be speared and fried. Tradition also had at least two bowls of this batter. 3/4 cup Flour 1/4 cup Corn Starch 1 tsp Baking Powder 2 tsp Salt 1/4 tsp Nutmeg 1/4 cup beer* 2 eggs *Beer can be whatever you have in the fridge. Mix dry ingredients together. Add eggs and beer. Beat until batter is creamy and smooth. Dip sliced franks, shrimp, beef, cubed hard cheese, pineapple and other fruit.
Read more

Leftover Scalloped Potato Soup

-
Want a use for leftover scalloped potatos? Make soup. After a holiday meal I always use up my leftover ham and make scalloped potatoes and ham with brocolli, but this year, I made too much! Now what? Scalloped potato soup... I found this online. 4 cups leftover scalloped potatoes 1 cup cubed ham (optional) **NOTE: I added some leftover bacon(cubed) as well. 4 cups chicken broth 1 tablespoon garlic powder salt and pepper to taste 1 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese Directions Place the scalloped potatoes and ham into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Bring to a boil, and reduce heat to low. This sticks to the bottom of the pot easily, so I heated well and transfered to a crock pot to keep hot. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes. or In crockpot mix liquid and seasonings, throw the leftovers in the crockpot before work so supper is ready ...
Read more

Bread (known as challah, houska or chalka)

-
Image
Jewish challah bread is a rich, slightly sweet yeast bread that is typically braided and eaten at the Sabbath evening meal on Friday nights and at ceremonial dinners.  I just wanted a nice sweet egg bread to go with the tuscan pork dish I made from this site for dinner. Prep Time: 15 minutes Cook Time: 25 minutes Rising time: 1 hour, 15 minutes Total Time: 1 hour, 55 minutes Ingredients: 2 large eggs (+ 1 large egg white later) 5 ounces warm water 2 1/2 tablespoons oil 2 tablespoons brown sugar or honey) 1 1/2 teaspoons vanilla 1/2 teaspoon salt 4 1/2 tablespoons sugar 3 cups bread flour 1 package active dry yeast (1 1/2 tsp) Preparation: Put 2 eggs, water, oil, honey and vanilla into a bowl (I use a bread machine to mix as I over mix)  Add salt, sugar and flour.  Make a well in the flour and add yeast.  Mix until JUST combined, and let rest for 10 min. Knead more and let rest for 10 more min. (or Run br...
Read more