Chicken Corn Chowder

We ate this for dinner tonight and were scraping the bowl by the end. Delicious. Such great flavors and so great for a chilly winters day. Or any day if you live in Canada. I'm so ready for winter to be over.

Chicken Corn Chowder

2 tablespoons extra virgin olive oil (I found that the olive oil all rose to the top when the soup was done and made it look more unappetizing, hence no picture, so I would try less)
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat.

Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

{recipe from My Kitchen Cafe}


Lemon Chicken

Looking for an easy main dish? That is delicious? This fits the bill. Of course, I am a lemon nut. But my husband, who thinks my obsession is a little over-the-top, loves these as well.

Lemon Chicken

2 chicken breasts, cut in 1/2 to make thinner
1/3 cup flour
salt and pepper
2-4 T butter
1 lemon

Once chicken breasts are cut, pound to make as thin as you can. Pound in the flour and salt and pepper. Melt the butter in a pan. Add the chicken. Cook 3-5 minutes on each side and remove from pan. Pour out all but 2 T. of the butter/juice (I like to leave any bits of chicken/flour in that may have come off). Add juice of 1 lemon to pan. Stir. Bring to boil. Add the chicken back in. Flip and cover with the sauce. Serve. And enjoy.


Pumpkin Cinnamon Rolls

Confession: I made these cinnamon rolls way back in...November. And I'm just now getting around to posting it. I don't want to lose this recipe because, believe me when Fall rolls around again I WILL be making more. Many more.

My friend Jessica entered this delicious recipe in a contest for Utah Valley Magazine and won. Try them and you will see why.

Pumpkin Cinnamon Rolls

original recipe by Jessica CrApo

1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
2 eggs
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour

1/2 c - 2/3 c. canned pumpkin puree (to your preference)
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans

4 oz cream cheese, room temperature
3 T butter
1/2 tsp vanilla
2 - 2 1/2 c. powdered sugar

1. Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 c. sugar, nutmeg, salt, and cloves. Mix until smooth.
3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 c. at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in greased bowl. Cover with wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow to raise until doubled, about 1 hour.
5. While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon, set both bowls aside.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.
9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting. Spread frosting on warm rolls before serving.


Marble Brownies

1/2 cup margarine
3/4 cup water
1 1/2 squares unsweetened chocolate (or 5 TB cocoa)
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/2 cup sour cream
Combine margarine, water and chocolate (or cocoa) in saucepan; bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream; mix well. Pour into greased and floured 15 x 10 x 1 inch jelly roll pan.

For cream cheese mixture:
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with 6 ounces of chocolate chips. Bake at 375 for 25 to 30 minutes or until tests done.