Crockpot Southwestern Chicken Corn Chowder

Southwestern Chicken Corn Chowder

This is one of my husband’s favorite soups. It’s really easy to make, especially if you use already grilled chicken strips or rotisserie chicken. I like this soup with bran muffins and fruit salad. Double the recipe if you want to use a whole 12 oz. can of skimmed evaporated milk.

1/2 t. olive oil
1 medium onion, chopped
1 tsp. minced garlic
14 oz. can fat-free chicken broth
10 oz. can reduced fat cream of chicken soup
4 oz. can chopped green chilies
10 oz. cooked, diced chicken (1 whole chicken breast cooked and diced)
14 oz. can creamed corn
14 oz. can whole kernel corn, drained
1/2 t. chili powder
1/2 t. ground cumin
hot sauce to taste
5 oz. can fat-free evaporated milk

Spray the crock of your slow cooker with Pam and add the olive oil, onion, and garlic and cook in the microwave on high for two minutes. Stir and then cook an additional minute. Place the crock in the slow cooker and add the rest of the ingredients EXCEPT the evaporated milk. Stir well and cook on low for 6 – 8 hours. Just before serving, stir the soup well and then add the evaporated milk. Stir and let heat for a couple of minutes. Ladle into bowls and garnish with chopped chives or green onion tops and some hot sauce if you like more zip to your soup. Serves 4-6.

Lowfat Granola

Lowfat Granola

When I was a kid, my mom made the best granola. It had coconut and sesame seeds in it which made it stand out from other granolas. It also had quite a bit of oil in it which made it really high in calories. Well, I’ve been craving that granola lately so decided to experiment with her original recipe to see if I could come up with something with less calories but the same great taste. My thought was to substitute light coconut milk for the coconut and oil in the recipe. This would give the flavor I wanted but a lot less calories. Well, it turned out great and I cut 100 calories out of a 1/2 cup serving with my substitutions so I think I was very successful. This granola only has 28% of the calories from fat and most of that is good fat from the nuts and oatmeal!! I hope you enjoy this as much as I have . . . and with no guilt!!

Ingredients
4 1/2 C. regular oatmeal (not quick)
1/4 C. wheat bran
1/4 C. sesame seeds
1/2 C. packed brown sugar
3/4 C. light coconut milk
1/2 t. salt
1 t. vanilla
1/2 C. sliced almonds
1/2 C. chopped walnuts
1/2 C. dried cherries or raisins (added after toasting)

In a large bowl, mix together the oatmeal, bran, sesame seeds, almonds, and walnuts. In a small bowl, whisk together the coconut milk, brown sugar, vanilla, and salt. Pour over the oatmeal mixture and stir well so that the dry ingredients are coated evenly with the coconut milk mixture. Spread on a large greased jelly roll pan or cookie sheet with sides and bake at 300 degrees for 45 minutes to 1 hour, stirring every 15 minutes until toasted. After the granola is cool, stir in 1/2 C. of raisins or dried cherries. Makes 6 1/2 cups.

Dining in Denver

Osteria Marco on Larimer Street downtown Denver

One of the great things about traveling is getting to dine in local or regional eateries that you don’t have where you live. When I was recently in Denver I had the pleasure of eating at a small neighborhood restaurant, Bang, and a large downtown restaurant, Osteria Marco. My niece also took me to a local spice shop, Savory Spice, which was delightful and from which I purchased three seasoning blends so I could take a little of Denver home with me!

Let me begin with Osteria Marco. It is located in the LoDo area of downtown at 1453 Larimer St. It’s an Italian place where they make all their own cheeses and meats. I was there with a group of 10 which can be a challenge. Since we had reservations the size of our group was no problem at all. They had our table set up and ready for us when we all arrived. Since they make their own cheeses, I had to try a cheese appetizer so my SIL and I shared an order of ricotta cheese that was wrapped in a layer of fresh mozzarella which we spread on house-made garlic bread. It was a great way to start our meal and we loved it! I ordered my own salad which was a wilted spinach salad with a creamy goat cheese dressing . . . can I just say YUM! I, then, shared a rapini and Italian sausage pizza with my daughter. The house-made Italian sausage was nice and spicy with that wonderful taste of fennel which makes sausage Italian sausage. It had a thin crust and was baked in a wood-fired oven and was also fabulous. The atmosphere was relaxed and the service was good. We had a fun dinner before heading to the theatre to see Wicked! I highly recommend this moderately priced restaurant if you live in Denver or have the opportunity to visit!

Bang in the Highland neighborhood of Denver

Bang could not be more different than Osteria Marco . . . it’s literally a small, hole-in-the-wall neighborhood eatery. To gain entrance to the dining room one has to walk down the alley next to the restaurant and enter at the back. The front of the place is the kitchen so you can watch the cooks at work from the sidewalk out front. Bang is located at 3472 W. 32nd Ave. and is a delightfully cozy place with a small but yummy menu. I ate there for lunch and had calamari with house-made sweet chili dipping sauce. The calamari was lightly breaded and cooked just right so was very tender. For my entree, I stuck with seafood and had the shrimp po’ boy sandwich. Did I mention that all the sauces and condiments are house-made? The spicy sauce of the sandwich was great as was the catsup with the thin, crispy fries that were seasoned with chopped fresh herbs and salt. For dessert, my dining companions and I shared a big piece of gingerbread that had minced candied ginger in it and came with a generous serving of fresh whipped cream. My daughter and niece both had their BLT which had at least 8 slices of bacon on it and my daughter had a cup of creamy potato soup which had just a bit of zip to it in contrast to the creaminess of the soup. This was a fun and funky place to eat with marvelous food so give it a try the next time you’re in Denver!

Savory Spice Shop on Platte Street in Denver

Last of all, my niece took us to the Savory Spice Shop at 1537 Platte St. Just walking into the shop is a sensory experience . . . the aroma is fantastic from all the different spices and spice mixes that are available not just for smelling but for tasting as well! They have all the standard spices, of course, but also a bunch of house blends. Upon entering the shop, the staff encourage you to taste as many of the various blends as you wish by sprinkling some into your hand from the tester to taste and then brushing any that is remaining to the floor . . . how fun is that?!? After sampling a variety of blends, I settled on those my niece had originally recommended: Park Hill Maple & Spice Pepper, Team Sweet Mama’s Kansas City Rub, and Long’s Peak Pork Chop Spice. Let me say a few words about each blend . . . The Maple & Spice Pepper is an unusual blend of maple sugar, black pepper, coriander, turmeric, ginger, nutmeg, fenugreek, anise, cumin, cinnamon, and other spices. It is fantastic on pork, chicken, and vegetables like baked sweet potatoes and acorn squash. Mama’s Kansas City Rub is great on pork, ribs, and brisket and has a sweet tangy flavor. Last of all, the Pork Chop Spice works not just on chops but also chicken and has a smokey, salty flavor with undertones of garlic and mustard. If your feeling adventurous check the Savory Spice Shop website and order yourself some of these great spice blends!

Braised Beef Braciole with Fresh Mozzarella and Basil

Braised Beef Braciole topped with sauce

Ok, ok, ok, this is not something you’d fix after work for dinner. It is definitely too much work for that but this does make a great special occasion dinner!! This is what I made for Ken’s birthday dinner.

In order to make it more manageable the night of the dinner party, I actually did everything except braise the beef the night before. I flattened the flank steak, made the stuffing, stuffed the beef and tied it in a roll. I, then, wrapped it well in plastic wrap so it was ready to brown the next night for the dinner party. Then, while the beef was simmering I prepared the rest of the meal.

I found this recipe in The Best of Fine Cooking: Big Buy which I reviewed a few posts back. If you want to prepare something for a special occasion, this is fantastic!! I served the beef braciole with roasted winter vegetables, salad, a relish tray, and blackberry trifle for dessert.

Ingredients
1 2-lb. flank steak
1 C. shredded mozzarella cheese (fresh if available)
3/4 C. shredded Parmegiano-Reggiano cheese
1/2 C. fine, dry bread crumbs
12 large basil leaves, torn into pieces
1/4 C. olive oil
1 large yellow onion, cut into thin strips
1/2 C. red wine
1 28-oz. can of canned whole tomatoes and their juices, pureed (preferably San Marzano)
1/4 t. crushed red pepper flakes
8 oz. white mushrooms, quartered

Place the flank steak on a large cutting board. Using a chef’s knife slice the steak lengthwise along one side and open it up like a book. Using a meat pounder (I used my French rolling pin), flatten the meat so it’s about 1/4 inch thick. Sprinkle boths sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the Parmigiano, breadcrumbs, and basil in a mini food processor and pulse to combine. Grate the fresh mozzarella and toss with the bread crumb mixture to finish the stuffing. Sprinkle the stuffing over one side of the beef. Slip 5-6 pieces of string under the meat evenly spaced so they are in place and ready to tie once the beef is rolled up.

Pounded out flank steak spread with filling & ready to be rolled and tied

Carefully roll up the beef jelly roll-style with the stuffing mixture inside and with the grain of the beef running lengthwise. Secure the roll with the string you have in place.

Rolled & tied flank steak ready to brown

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering hot. Add the beef and cook until it browns and releases easily from the pan, about 3 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a platter.

Add the remaining 2 T. of oil and the onion to the pan and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring until the onion wilts completely and turns light brown, about 8 minutes. Add the red wine and cook, stirring until it almost completely reduces (evaporates), about 2 minutes. Add the tomato and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the tomato sauce. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1 1/2 – 2 hours. Remove the meat from the sauce and place on a cutting board and let rest for 10-15 minutes. Carefully remove the string, thinly slice, and top with the sauce.

Sliced Beef Braciole before being topped with sauce

Food for Thought

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
Doug Larson

Pan Fried Tilapia with Mango Vinegar Reduction

Pan Fried Tilapia with Mango Vinegar Reduction

While in California, I bought a bottle of Mango Vinegar. It is a lovely yellow-orange and has a nice bright taste to match. Since I finally was successful with the balsamic reduction, I thought I’d try a mango vinegar reduction. I thought it would be a good match with fish and since I had tilapia in the freezer, tilapia it was!

To make the reduction I poured about 1/2 cup of the mango vinegar in a small frying pan and brought it to a simmer. I added about a teaspoon of sugar and stirred it to make sure it dissolved. I then let it simmer until it was reduced by half. Remember that it will continue to thicken as it cools.

To prepare the fish, I dried the filets off with a paper towel. I, then, beat one egg white with a tablespoon of water. I mixed some unseasoned bread crumbs with salt and pepper and placed on a piece of waxed paper. I dipped each fillet in the egg white mixture then in the bread crumb mixture and fried them in a little heated olive oil in a non-stick frying pan.

Pan Frying Tilapia

When the fish was flaky, I removed the fish from the pan and drizzled it with the mango vinegar reduction. YUM!!!

I served the fish with oven roasted asparagus and new potatoes. After preheating the oven to 400 degrees, I coated quartered new potatoes and trimmed asparagus spears with olive oil, salt, and pepper. I placed the potatoes cut side down on a greased jelly roll pan and roasted them for 15 minutes . . . Added the asparagus and roast another 15 minutes.

Oven Roasted Asparagus & New Potatoes

This meal took 30 minutes to prepare. Definately doable after work!!

Whole Wheat Oatmeal Bread

Whole Wheat Oatmeal Bread Toast w/ Pumpkin Custard

My favorite bread from Great Harvest Bread Company was their whole wheat oatmeal bread with flaxseeds in it. I was so sad when they closed on our side of town! I thought I’d experiment to see what I could come up with. My experiment turned out great so here it is! I love it toasted and had some with pumpkin custard for breakfast the other day. This recipe makes one loaf.

Ingredients
1 T. active dry yeast
1 1/2 C. warm water
3 T. honey
1 T. olive oil
1 t. salt
1/2 C. flaxseed meal
3/4 C. oatmeal
3 C. whole wheat flour
1 T flaxseeds (optional)

Dissolve the yeast in warm water and stir in honey. Let sit until bubbly, about 5 minutes. Mix in the oil, salt, flaxseed meal, oatmeal, flaxseeds and half the flour. Mix well. Stir in the rest of the flour a half cup at a time until it makes a soft, kneadable dough. Turn the dough onto a lightly floured surface and knead for about 10 minutes, working in more flour if needed, until it is smooth and elastic. You have kneaded enough when the dough springs back after poking it with your finger. Shape the loaf and place in a greased 9 X 5 inch loaf pan. Cover and let rise until doubled in bulk (30 – 60 minutes).

Dough before rising

Ready to go in the oven

Bake at 350 degrees for 40-45 minutes. Cool for ten minutes and remove from pan. Brush the top of the loaf with a little olive oil or butter to make it shiny.

Ginger Pumpkin Bread

Ginger Pumpkin Bread

A friend of mine gave me the coolest loaf pan when she stayed with us not long ago. It has pumpkins and leaves carved in the bottom of the pan so that when you dump out the bread you’ve made it has this really pretty fall design on the top.

Cool Autumn Loaf Pan

I just had to try it out so decided to make this ginger pumpkin bread. It’s from the October 2006 issue of Everyday Food. One of the reasons I like this recipe (beside the fact that it tastes great) is that it uses the whole can of pumpkin and makes two loaves so you don’t waste any of the pumpkin.

Ingredients
12 T. butter (1 1/2 sticks), melted
2 1/2 C. flour
2 t. baking powder
2 t. ground ginger
1 t. salt
1 C. sugar
1 C. packed brown sugar
1 15 oz. can of pumpkin
3 large eggs

Preheat oven to 375 degrees. Grease and flour two 8 1/2 X 4 1/2 inch loaf pans; set aside. In a medium bowl, whisk together flour, baking powder, ginger, and salt. In a large bowl, whisk together the sugars, pumpkin, melted butter, and eggs;add the flour mixture, and stir until just combined.

Divide the batter between the two loaf pans. Bake until toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Sprinkle with powdered sugar or glaze if desired. Serves 12

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Roasted pumpkin seeds have been a tradition in our family for a long, long time. Even though my kids are grown and gone, I still buy a pumpkin a Halloween just so I can make these. It’s really simple.

Directions
Just scoop the seeds from the pumpkin and separate them from any bits of the flesh. Rinse the seeds and then boil them in water for 10 minutes. Drain well. For each cup of seeds, mix together 1 tablespoon of melted butter and 1 tablespoon of worcestershire sauce and pour over the seeds. Mix to coat the seeds. Spread in a large jelly roll pan and sprinkle generously with seasoning salt. Bake at 350 degrees for 30 minutes or until dry. Stir them every 10 minutes during the bake time.

Roasted Pumpkin Seeds & Appetizer Platter

Rum Sauce

Sliced Peaches and Vanilla Ice Cream w/Warm Rum Sauce

This sauce is super easy and absolutely delicious! It can be used as shown served over vanilla ice cream and sliced peaches but is also fabulous with either grilled peach halves or grilled pineapple slices topped with vanilla ice cream and the rum sauce. Thanks, Matt, for showing me how to make this!!

Ingredients
1/2 C. dark rum
1/2 C. brown sugar
3 T. butter

Place the rum and brown sugar in a medium frying pan and bring to a boil, stirring to make sure the sugar dissolves. Reduce until the sauce coates the spoon.

Simmering Rum and Brown Sugar

Stir in the butter. The sauce will continue to thicken as it cools.

Adding the butter to the reduced rum and brown sugar