It is more of an eating blog. I see new recipes, I tweak them to my liking and then my family eats and we decide if we like them. Here are a few recent recipes I have tried.
First off was the Squash and Corn Chowder. This recipe was delicious! The only change I made was running it through the food processor instead of a blender. I added a wee bit more salt. It turned out a little chunkier than the original version. I will definitely make this again.
Summer Squash and Corn Chowder
Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Topped with cheese and bacon makes this over the top good!
• Yield: 4 servings
• Prep and cook time: 40 Minutes
Ingredients
• 2 slices applewood-smoked bacon or regular bacon
• 3/4 cup sliced green onions, divided
• 1/4 cup chopped celery
• 1 pound yellow summer squash, chopped (or zucchini) chopped fine
• 1 pound frozen white and yellow baby corn kernels, thawed and divided or use fresh corn from about 2 ears of corn.
• 2 1/4 cups 2% milk, divided
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1/4 cup (1 ounce) shredded cheddar cheese
Preparation
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender or food processor; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
Another recipe I tried was the Peach Sangria and this was also a winner. OK, I also made a slight change. I used red raspberries instead of strawberries, but equally as yummy. You really must let the fruit marinate in the wine for at least an hour to get the best flavor. It also doubled as a dessert because we grabbed spoons and ate the fruit out of the empty glasses! Bonus!
Peach Sangria
2 c. sliced fresh strawberries
2 c. sliced fresh peaches
1/2 an orange sliced
1/2 a lemon sliced
1 bottle of white wine {I used a white Lambrusco}
1/2 bottle of moscato {a dessert wine}
1 c. peach schnapps
2 c. ice cubes
Mix all ingredients together in a pitcher and let sit for at least one hour in the fridge. Only use fresh fruit, please, otherwise it will be a mushy mess. Enjoy!
This Sausage Stuffed Zucchini Boats recipe had some wonderful ingredients but mainly it was a way to use up a bunch of zucchini I had been given. My husband raved about this dish, all his favorites, cheese, sausage, cheese. Did I mention cheese?
Sausage Stuffed Zucchini Boats - for recipe click
here.
So there you have it a few of those recipes you've seen online or in print, now pre-approved for your dining table. Down the road I will be bringing you a few more. Until then have a Tasty Tuesday!