Although it’s a little warmer out today, I know it’s just a matter of time before the winter cold sets in again. Time for soup! But not just any soup: chowder. Now, I know that chowder is more traditionally made with fish, but I’ve made corn chowder more than once. This time, I’m going for a chicken chowder with lots of veggies and I’m trying out Campbell’s Stock First (TM) Cream stock. I got two boxes to give them a try. Earlier this weekend, I made a mac and cheese with one of the boxes (and it was pretty tasty!). So, today, I used the second box to make the chowder.
I will warn: this is not that thick, gloopy type of chowder that is more traditional. This is a thinner broth. If you prefer a thicker broth, you might want to switch to cream instead of skim milk. I’ve heard of some folks who make it with heavy whipping cream. I might consider using two boxes of the cream stock next time, cutting out the milk and sour cream entirely. I just used what I had on hand.
We’ve had grey skies on and off this week, so I’ve found myself craving comfort food. Keeping in mind my new meal plan regimen, I decided to see how I could revamp an old favourite: chicken pot pie. My old version was no doubt loaded full of sodium, fat, calories and carbs. This new recipe still has all that, but the values are no doubt cut back. Choosing lower sodium ingredients and limiting portions on the bread-like topping by using perfectly sized biscuits helps keep some of those values in check.
We all end up with leftovers at Christmas (or whatever holiday you celebrate!), don’t we? I know I do. Not only did we have leftover chicken from our Christmas-Day-at-home this year, but also turkey that Mom sent home with us the night before. We had an entire veggie tray that was just going to waste, too. So, I put on my thinking cap, set my big stew pot on the stove and started to clean out the fridge. Here’s what I did…
Before I start to explain, go to this Food Network recipe for Apple Cider Chicken by Sunny Anderson. This is what I based my chicken dish off of. The main difference is that instead of finishing the entire dish off on the stove, I baked mine in the end. I still seared the chicken breasts (and I had 6, not 4) in the pan and sauteed the apples, onions, garlic, seasonings, etc. in the pan. Then after the apple cider was added and cooked down a bit, it was then poured over the chicken , I added a bit more cider, and I baked it all off at 350F for 30 minutes until the chicken’s internal temperature was 165F.
Then, while the chicken baked off, I got to work on a sauce for some egg noodles as a side dish. Here’s what I did: Continue reading →
Yeah, so, Red Angus beef quick-fry steaks were on sale this week, so I came home with several pounds of these steaks last night. And I do mean several pounds. Last night, we just simply had fried steak and asparagus in garlic butter. And that was so good that I ate it before I remembered to take a picture — sorry!
I have a tiny little kitchen. It’s an apartment or galley kitchen. It’s larger than some I’ve seen, but there really is only (just barely) room for me to move back and forth in. Whenever poor hubby comes to get a drink while I’m in there, he hears an apprehensive, almost warning voice emanate from me, asking, “What… do… you… need?” I don’t like other people coming into the kitchen while I’m there. After accidentally bumping into the oven too many times to count due to having another human being in the kitchen with me, perhaps my hesitation can be a little understandable.
Despite this, I wanted to make us a special dinner for Christmas Eve. I didn’t want to get a turkey for just the two of us, so I snagged a couple of turkey breasts from the grocery store a couple of days ago. Sure, I could have just baked them off, but I wanted something fancy.
Inspired by a couple of Food Network Christmas shows (namely the ones with Jamie Oliver and Gordon Ramsey in them), I decided I wanted to stuff and roll these turkey breasts. Continue reading →
This one wasn’t a total success, folks, but it sure looks pretty. It’s edible. It’s tasty. But it honestly turned out more like a gravy than a soup. Admittedly, adding a titch of gravy powder is what did it, but I couldn’t find my chicken Oxxo packets and I was suddenly very desperate for some extra flavour instead of just using water and cream. I should have known better, but hey, it’s still tasty!
Next time: chicken bouillon, not chicken gravy mix. 😛
Regardless, hubby seemed to like it and it really was yummy. Poured over our leftover Hasselback baked potatoes from the night before, it was quite a hearty meal! I think I might have to freeze at least half of it, though, as the batch ended up, uh, twice the size it should have been. Oops!