Cheesy Chicken Corn Chowder

This is by no means a sexy soup.

But it got cold so I made it and I ate it and I loved it so now I share it.  Yup it got real cold.  Cold enough to put me in the mood for a little pre-Christmas-in-Colorado boot shopping.  Too bad I spotted these and now I find myself daydreaming about owning them but I just can't justify the price when a) I live in Texas where b) there's no snow so I'd basically c) look like a fool.  No sexy mountain boots for me.

Once old man winter kicks in though, I make a lot of soup (and I wear a lot of sweatpants.  and I drink a lot of chai).  Usually my soup consists of whatever I've got lying around the house: a can of diced tomatoes, the remains of a green bell, a handful of onion, a dash of cumin, a pinch of salt.  I just pull stuff out of the fridge, off the spice rack, and bam!  soup du jour.  Then I eat my non-sexy soup in my non-sexy sweats while I browse sexy boots.            

Cheesy Chicken Corn Chowder

Serves 2

2 tablespoons butter

1/2 yellow onion, chopped

1 clove garlic, minced

1/4 teaspoon ground black pepper

1 cup frozen corn kernels

2 tablespoons flour

1 1/2 cups chicken broth

1 cup milk

1 cup cooked, shredded chicken

1/2 cup sharp cheddar cheese

1/4 - 1/2 teaspoon salt, or to taste

Melt butter in medium-sized pot over medium-high heat on the stove.  Add onion and garlic and sprinkle with pepper; cook until softened and translucent, about 5 minutes.  Add corn and cook another minute.  Sprinkle with flour and toss to coat.  Stir in chicken broth and milk and bring to a simmer, cooking until slightly thickened.  Add chicken and cheese, stirring until cheese is melted and blended.  Add salt to taste, if necessary.  

Chelsea Original :) 

Supreme Pizza Skillet Lasagna

You read that right.



Pizza and lasagna, match made in heaven.

We love love love supreme pizza in this house.  It's always a front-runner when we're in the mood for a pizza night (we usually opt for pepperoni pineapple when dining out. do it).  I dreamed up this idea one day (either at the bakery or in the shower- my two key places where inspiration tends to strike) while I was thinking of a way to use up half an onion and a red bell pepper that had been sitting in the fridge a tad too long, and were quickly reaching the end of their prime.  As a result, my brain got to churning, and this was the end result. 

As I prepared to make this meal, I made sure to include all of the essential characteristics necessary to building a supreme pizza- I sauteed up some yellow onion and red bell pepper, tossed in a handful of crumbled italian sausage, sliced up a few fresh mushrooms and black olives, and topped it all off with pepperoni and provolone.  It literally tastes like supreme pizza was dumped in a bowl with some noodles.  And it's nothing short of amazing.

Skillet Lasagna

Serves 4

4 ounces lasagna noodles, broken into thirds (I used 4 noodles)
1/2 tablespoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, diced
1/2 red bell pepper, diced
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 cup pre-cooked italian sausage crumbles (I used Jimmy Dean Fully Cooked Sausage Crumbles)
1 (14-ounce) can crushed tomatoes
1 1/2 teaspoons dried basil
1 small can sliced black olives, drained
3 large mushrooms, sliced thin
14 pepperoni slices
4 large slices of provolone cheese

Preheat oven to 425 degrees.  In large pot, cook broken pasta noodles according to package directions.

Heat a large (mine was 10.25 inch) oven-safe skillet over medium heat. Add in olive oil and butter, then toss in onions and bell peppers with salt and pepper. Stir and cook for 6 minutes, until soft. Add in garlic and cook for another minute, then add in sausage crumbles, cook until warmed through.

When noodles have softened, remove with a slotted spoon or drain and set aside for a few minutes.  Once sausage is warmed, add in tomatoes and basil, tossing well to coat. Add in olives and mushrooms, gently folding mushrooms into the sauce mixture.  Cover with lid for about five minutes to allow the mushrooms to cook through.  Add in the broken noodles, using the spatula or spoon to fold the sauce over the noodles. Once noodles are evenly distributed and mostly under the sauce, top with pepperoni slices and provolone. Bake for 10 minutes or until cheese begins to bubble.

Adapted from my Skillet Lasagna which was adapted from here!

Chicken Fajita Mac and Cheese

Remember that righteous mac and cheese from January?



[see this video-- at 3:30]

Well Nathan happened to request it this weekend [and I responded a lot like Monica at 3:43], but I decided to kick it up mexican style in honor of Cinco de Mayo.  Lucky for us, this version didn't end in wicker shoes and the Psycho theme song.  Instead, we got cheesy shells with a fajita flare. 

Think noodles tossed with onions, bell pepper, chicken, green chiles, cumin, paprika, pepper jack, and sour cream.  If that doesn't scream the Fifth of May, I don't know what does.  So lose the tortilla and pull out a bowl because mac and cheese just got loco!

Comprende?

Chicken Fajita Mac and Cheese

Serves 4

6 ounces pasta shapes, such as shells
1 tablespoon unsalted butter
1 red bell pepper, chopped
1/2 yellow onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon paprika
1 (7 ounce) can diced green chiles
1 cup cooked, chopped chicken
1/4 cup sour cream
3 ounces shredded (or finely diced) sharp cheddar cheese*
3 ounces shredded (or finely diced) pepper jack cheese*

Bring a large pot of water to a boil.  Cook pasta according to the package directions just until al dente.  Drain well and keep warm.

Meanwhile, melt the butter in another large pot over medium-high heat.  Add the onion, red bell, and salt and pepper and saute until tender, about 5-7 minutes.  Mix in the garlic, and saute 1 minute more.  Stir in the cumin, paprika, and green chilies.  Toss to coat and heated through.  Remove from heat and add the chicken, sour cream, hot pasta, and cheeses.  Mix until well combined. 

Transfer to a lightly greased 7x11-inch baking dish (8x8 is good too! or I opted for four of my Le Creuset Soup Bowls).  Bake at 400 degrees for 15 minutes until slightly browned and bubbling.  Let cool briefly before serving.

*For the cheeses involved in the recipe I head to the grocery deli.  They will kindly slice you the ounce amount you need (in a quality brand nonetheless!), which means it's already measured come cooking time and no waste!!

Adapted from Annie's Eats.

Barbecue Chicken Enchiladas

I have a serious problem.

I mean this is just a full blown obsession.  It involves mexican food- anything that can be wrapped in a fluffy tortilla, dipped in salsa, topped with cilantro.  So here's the deal:  I had mexican for both lunch and dinner.  Tacos for lunch, these babies for dinner.  And I could do it all over again tomorrow, no problem.

Once the weather warms up my mind immediately starts thinking fruity salsas, fun burgers, and fish tacos.  I have gone on the spring clothes shopping spree (ps I officially need to rethink my whole shoe organization thing; the situation is getting a bit out of control) and I've tucked away the scarves and mittens (a girl can hope can't she!).  I also made these enchiladas in preparation for the season change (hello spring...tomorrow!). 

We are big anything-with-barbecue-sauce people and I knew these would be a winner (yea, they were) and hit the spot (yea, they did).  Soft tortillas stuffed with chicken and cheddar and topped with a slightly bbq'ed-up enchilada sauce with more cheese- I think it's safe to say these are going to make a regular appearance over the summer.

Barbecue Chicken Enchiladas

Serves 2 (makes 6 enchiladas)

1 tablespoon olive oil
1/2 sweet onion, chopped
1 (10-ounce) can red enchilada sauce
1/4 cup of your favorite barbecue sauce
1 1/2 cups cooked, shredded chicken
1/2 tablespoon barbecue seasoning (I made my own!  see recipe below)*
pinch of cayenne pepper
1/8 cup + 1/3 cup shredded sharp cheddar cheese, divided
1/4 cup shredded colby jack cheese (I cheated and used the mozz I had on hand)
6 fajita size tortillas

Preheat oven to 375.  In a large skillet, heat 1 tablespoon of olive oil over low-medium. Add onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes. While onions are cooking, pour enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.

Add shredded chicken, barbecue seasoning, and cayenne to onions. Mix thoroughly. Pour in 1/4 cup of enchilada/barbecue sauce mixture and add 1/8 cup cheddar cheese. Stir until mixture comes together and turn off heat.

Pour a drizzle of enchilada/barbecue sauce in the bottom of a 7x11-inch baking dish (I used about 1/8 cup or so). Take each tortilla and fill it with 1/4+ cup of chicken mixture. Roll each up and set it in the baking dish. Pour remaining enchilada/barbecue sauce on top of tortillas and sprinkle with remaining 1/3 cup cheddar and 1/4 cup colby (or mozz!) cheese. Bake at 375 for 15-20 minutes or until cheese and melted and sauce is bubbly. 


*Barbecue Seasoning

Makes about 1/2 cup

1 tablespoon paprika
1 tablespoon mild or medium-hot chili powder
1 tablespoon dark brown sugar
1/2 tablespoon ground black pepper
1/2 teaspoon cayenne
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon kosher salt

Combine all ingredients in a small bowl and store in sealed container.

Adapted from How Sweet It Is.  Seasoning adapted from CHOW.

Doritos Chocolate Chip Cookies

This is nacho ordinary chocolate chip cookie.

Let me start by saying we have a lot of chips in our pantry.  At this moment: Tostitos, Doritos, Zapps, Mission, Kettle, and more.  But remember that crazy chocolate chip grilled cheese I mentioned a few months ago?  And remember those salt and vinegar filled junk food cookies I baked up?  Wonder where the idea for these cookies came from?  It's a simple math problem, really.

It starts off with a classic chocolate chip cookie recipe straight from the kitchen of my unofficial sister-in-law, Jackie (official sister-in-law this June!).  Now she claims she's no cook, but the ooey gooey brownies and white chocolate trail mix she totes around and into my life beg to differ.  She brought these cookies to the lake once, sans the nacho cheese, of course, and I demanded requested the recipe ASAP.  I've made them in the traditional form, but this time I decided to funk things up a bit, adding to its soft and chewy texture by tossing in a classic chip.  Do not be afraid.  The chip adds in a very subtle flavor with a slightly salty crunch.  It's a good thing, promise. 

So I'm sorry, Jackie, for dorito-izing what can only be described as a fabulous chocolate chip cookie.  My blog made me do it.

Doritos Chocolate Chip Cookies

Makes 12 large cookies or 24 small cookies

3/4 cup butter, melted and slightly cooled

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup semi-sweet chocolate chips

3/4 cup crushed nacho cheese Doritos

Preheat oven to 325 degrees.  Grease cookie sheets or line with parchment paper. 

In medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in the vanilla, egg, and egg yolk until light and creamy.  Mix in the flour, baking soda, and salt until just blended.  Fold in the chocolate chips and crushed chips.  (At this point, I let my dough rest for a few minutes to firm up slightly).  Drop cookie dough on to the prepared cookie sheets. 

Bake at 325 for 10 to 12 minutes (for small cookies), closer to 15 for larger cookies or until edges are lightly toasted.  Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Adapted from Jackie. 

Football Dip

Are you ready for some football...dip?!

Say hello to the Sunday staple in my parents house, and the easiest recipe you'll ever see featured on this blog- hello, football dip!- created by none other than a man, my dad.

Now yes, this came from a man who has confessed to actually eating wiener water soup in his college days (I shutter at the thought) and felt it appropriate to actually butter his toast before applying the peanut butter (this is why men need women in their lives), but he finally knew what he was doing when he created his famous football dip.

It's a simple mixture involving two key ingredients: a single can of chili, no beans, and a jar of creamy cheddar cheese dip.  No frills here.  Plain and simple.  Remember, this came from a man.  Now I could call this chili cheese dip to satisfy everyone out there screaming "that's the freakin' Skillet Queso I ate at Chili's last Friday night!" at their computer, but no, that would take away from the origins as I know it and this is no Chili's Skillet Queso.  This is my dad's football dip thankyouverymuch.

Football Dip

1 (15-ounce) can chili, no beans (we always use Hormel, the fancy people we are)

1/2 (15.5-ounce) jar (roughly 3/4 cup) cheddar cheese flavored dip (we stick to Tostitos brand)

Pour chili and cheese into small pot and heat over medium heat, stirring occasionally.  Once heated through, serve warm with tortilla chips.

Recipe adapted from my dad.



Creamed Corn and Cheddar Cornbread

I apparently talked in my sleep Friday night.

After arriving home late after an evening out with some co-workers, Nathan decided to [try to] wake me:

Nathan:  are you asleep? (while shaking me.  can't a girl get some beauty rest around here?!)
Me: --
Nathan:  did you get my text? 
Me:  (unconsciously coming to) I got the first two.
Nathan:  What about the last one?  (the one that I read the next morning where he declared having drank nine margaritas.  drank or drunk?  drunk might be appropriate here)
Me:  --
Me:  that shirt you're holding...
Nathan: (stares at his empty hands)
Me: it's not even on sale for half off.
Nathan:   even in your sleep you're taking about sales!
I eventually come to (Nathan is in the process of pulling up his video recorder on his phone.  Lovely.), I am informed of the conversation, we both have a brief giggle fit and I promptly pass back out.  What can I say...I get excited about a good sale.  It's not a terribly big surprise I was dreaming of them at one in the morning.

I also get pretty excited about finding more uses for my new skillet!  Enter: this cornbread.  It's similar to the one I've posted in the past, with the addition of creamed corn, onions, and more cheese.  How can you go wrong with those additions though, really?  Oh, and might I add my favorite way to eat a wedge of this stuff?  Topped with melted cheddar and warmed salsa.  Best.  Idea.  Ever.


Creamed Corn and Cheddar Cornbread

Makes one 10-inch skillet (or an 8-by-8 inch baking dish)

1 tablespoon unsalted butter

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

2/3 cup buttermilk (I used a mixture of 2/3 cup milk + 2 teaspoons white vinegar.  Mix and let sit for five minutes before adding to flour mixture.)

2 large eggs

1 cup grated cheddar cheese

1/2 cup canned creamed corn

1/4 cup chopped sweet yellow onion

2 to 3 jalapeno chiles, seeded and finely chopped

Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.

Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.  Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.

Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.

Adapted from Food Network Magazine.

Creamy Stove Top Mac and Cheese

I've been playing with my Christmas toys.

I'm not talking Barbie Dream Houses and American Girl dolls (oh memories).  I'm talking baking cookbooks, cast iron skillets, and shiny new knives.  And these little bowls.  A set of four Le Creuset soup bowls given to me by my favorite Aunt and Uncle and fellow blogging cousin over the holidays.  It was love at first sight.  And I didn't waste any time putting them to use.  Enter:  mac and cheese.

Now this is supposed to be a copycat version of the Panera Bread Co. recipe; however, I couldn't say, as I've never tried it, but it hasn't gone unnoticed.  As a (formerly) frequent viewer of the Panera menu I have their offerings down pat and recall the cheesy pasta advertised on display boards near the register (Nathan and I ate our fair share of lunches there during our years in college, but down where we live now the locations are few and far between.  Tear. Side note: Panera will always hold a special place in my heart- it's where we ate the night we officially decided to be a couple.  Oh come on people, you remember this kind of stuff too!).  But after stumbling upon this recipe and receiving my pretty new bowls...well...let's just say I put two and two together: mac and cheese it was. 

Super creamy, super cheesy, and rather fun to make.  It takes a little bit more time than the Kraft version but whoa will you taste a difference (don't get me wrong, I love the fun shapes and powdered cheese stuff too!).  This just takes that mac to a whole new, sophisticated level.

Creamy Stove Top Mac and Cheese

Serves 4

8 ounces shell pasta or other small pasta shapes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk, heavy cream, or half-and-half (I used 2% milk)
2 ounces white American cheese, chopped or torn into pieces*
4 ounces extra sharp white cheddar, shredded*
2 teaspoons Dijon mustard 
1/2 teaspoon salt
1/4 tsp hot sauce (I used Tabasco)

In a large stockpot, cook pasta according to package directions.  Drain well.

While the pasta cooks, melt the butter in a sauce pan over medium heat.  When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly.  Gradually whisk in the milk until no lumps remain.  Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt, and hot sauce.  Return the sauce pan to the heat and stir in the pasta.  Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce.  Cook for 1-2 minutes over medium-low heat until heated through. 

*We currently have about seven different kinds of cheese in the house and none of them were the two I needed for this recipe.  My solution: the grocery deli.  They will kindly slice you the ounce amount you need, which means it's already measured come cooking time and no waste!!

Adapted from Smells Like Home.