A new one pot wonder. About 30 minutes, with minimal prep makes this a great weeknight dinner. Am I really making chowders in August? I can't believe it feels like fall.
Ingredients:
6 pieces of bacon (or use 2 Tbs butter)
1-2 leeks, white and light green parts, chopped
1 fennel bulb
salt and pepper
2 Tbs flour
1 8oz bottle of clam juice/stock
3c whole milk
1# potatoes, diced (I used Yukon golds and left the skins on)
3/4# cooked peeled and deveined medium shrimp
1 - 10oz package frozen corn (I actually used a 16oz bag, which works fine if you like a really thick, not brothy, chowder - which I do)
2+ Tbs chopped fresh Italian parsley
2 Tbs lemon juice
Heat a stockpot or dutch oven. Chop bacon and fry til crispy. (You should have about 2 Tbs fat, or add butter as needed.) Remove from pan. Cook leeks and fennel in bacon drippings with 1/2 tsp of salt and pepper, each, until veggies are tender - about 4-5min. Stir in flour and cook, while stirring 1-2 minutes.
Add clam juice, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occassionally, for 12 minutes. Add corn and shrimp and cook until potato pieces are tender and corn and shrimp are heated through - 3-5min. Adjust seasoning to taste - I needed significantly more salt and pepper. Stir in parsley and lemon juice.
Adapted from Real Simple 2/2010
Sunday
Chicken and Corn Pot Pie
A great short cut recipe - buy a rotisserie chicken and the best quality corn chowder you can find - and you're ready to go!
Ingredients:
1 rotisserie chicken, meat shredded
2 - 14.5oz cans of corn chowder
1c frozen peas
1c frozen corn kernels
2 tsp fresh thyme
salt and pepper
1 sheet frozen puff pastry
Heat oven to 400*. In large bowl, combine chicken, corn chowder, frozen veggies, thyme and 1/4 tsp each salt and pepper. Transfer mixture to a shallow 2 quart (or 8in square) baking dish. Lay the puff pastry on top, trim to fit and cut vents for steam. Bake until filling is bubbling and pastry crust is golden brown, about 25-30 min.
Ingredients:
1 rotisserie chicken, meat shredded
2 - 14.5oz cans of corn chowder
1c frozen peas
1c frozen corn kernels
2 tsp fresh thyme
salt and pepper
1 sheet frozen puff pastry
Heat oven to 400*. In large bowl, combine chicken, corn chowder, frozen veggies, thyme and 1/4 tsp each salt and pepper. Transfer mixture to a shallow 2 quart (or 8in square) baking dish. Lay the puff pastry on top, trim to fit and cut vents for steam. Bake until filling is bubbling and pastry crust is golden brown, about 25-30 min.
Cheesy Baked Rigatoni with Spinach and Artichokes
The original recipe (adapted from Real Simple) called for mozzarella and frozen creamed spinach. I couldn't find creamed spinach to save my life, so used regular frozen spinach. And the mozzarella melted wonderfully, but next time I'll substitute some Gruyere or white cheddar, for at least part of the total mozzarella.
Ingredients:
8 oz rigatoni (1/2 box)
1-14oz can artichoke hearts, rinsed and quartered
1-9oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan
2c grated mozzarella or other cheese
black pepper
Cook the pasta according to package, drain and return to pot. Heat broiler.
Add artichoke hearts, spinach, Parmesean, half the other cheese and 1/4 tsp pepper to the pasta and toss to combine.
Transfer the miz to a shallow 2 quart or 8-inch square broiler=proof baking dish and sprinkle with the rest of the cheese. Broil until browned in spots, 2-3 min.
Ingredients:
8 oz rigatoni (1/2 box)
1-14oz can artichoke hearts, rinsed and quartered
1-9oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan
2c grated mozzarella or other cheese
black pepper
Cook the pasta according to package, drain and return to pot. Heat broiler.
Add artichoke hearts, spinach, Parmesean, half the other cheese and 1/4 tsp pepper to the pasta and toss to combine.
Transfer the miz to a shallow 2 quart or 8-inch square broiler=proof baking dish and sprinkle with the rest of the cheese. Broil until browned in spots, 2-3 min.
Chicken Cutlets with Asparagus, Capers and Shallots
A reasonably fast, limited number of bowls dish. The only trick, use the largest rimmed baking sheet you can find. In about a half hour you've got a tasty dinner.
Ingredients:
1 Tbs lemon juice
1.5 tsp Dijon mustard
4 Tbs extra virgin olive oil
2 tsp drained capers
1.5 tsp chopped fresh tarragon
1.25 tsp fennel seeds, ground in spice mill or mortar and pestle
1# asparagus, trimmed
2c sliced shallots (about 12 oz)
1.25# chicken cutlets
Whisk lemon juice and mustard in small bowl. Gradually whisk in 2 Tbs oil. Stir in capers and tarragon. Season dressing to taste with salt and pepper.
Preheat broiler. Place remaining 2 Tbs oil in large bowl. Stir in ground fennel seeds. Add asparagus spears to bowl and toss to coat. Arrange asparagus in single layer at 1 end of a large rimmed baking sheet. Add shallots to same bowl, toss with oil mixture. Arrange in center of same rimmed sheet. Add chicken to bowl, toss to coat. Using tongs, transfer chicken to same rimmed sheet arranging in single layer at opposite end of sheet. Sprinkle veggies and chicken with salt and pepper.
Broil chicken and veggies 4 minutes. Turn chicken and asparagus over and toss shallots. Broil until chicken is cooked through and asparagus and shallots are starting to brown, about 4 minutes more. Divide among plates and drizzle mustard dressing over.
Ingredients:
1 Tbs lemon juice
1.5 tsp Dijon mustard
4 Tbs extra virgin olive oil
2 tsp drained capers
1.5 tsp chopped fresh tarragon
1.25 tsp fennel seeds, ground in spice mill or mortar and pestle
1# asparagus, trimmed
2c sliced shallots (about 12 oz)
1.25# chicken cutlets
Whisk lemon juice and mustard in small bowl. Gradually whisk in 2 Tbs oil. Stir in capers and tarragon. Season dressing to taste with salt and pepper.
Preheat broiler. Place remaining 2 Tbs oil in large bowl. Stir in ground fennel seeds. Add asparagus spears to bowl and toss to coat. Arrange asparagus in single layer at 1 end of a large rimmed baking sheet. Add shallots to same bowl, toss with oil mixture. Arrange in center of same rimmed sheet. Add chicken to bowl, toss to coat. Using tongs, transfer chicken to same rimmed sheet arranging in single layer at opposite end of sheet. Sprinkle veggies and chicken with salt and pepper.
Broil chicken and veggies 4 minutes. Turn chicken and asparagus over and toss shallots. Broil until chicken is cooked through and asparagus and shallots are starting to brown, about 4 minutes more. Divide among plates and drizzle mustard dressing over.
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