Chicken Corn Chowder

Ingredients

•   4 tablespoons (1/2 stick) butter

•   1 whole onion, chopped

•   3 slices bacon, cut into pieces

•   3 whole bell peppers, finely diced (red, yellow, orange)

•   5 ears corn, kernels sliced off

•   1/4 cup all-purpose flour

•   3 cups chicken stock or broth

•   2 cups half-and-half

•   1 heaping cup grated Monterey Jack

•   1 heaping cup grated pepper Jack

•   1/3 cup sliced green onions

•   Salt and freshly ground black pepper

•   1 deli fully-cooked rotisserie chicken

Directions

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Debone and dice a rotisserie chicken from the deli, and add at the end. Continue to heat for 5 minutes until chicken is warm. 

(See below, on the left.)

Oatmeal Chocolate Chip Cookies (Made with Coconut Oil)

INGREDIENTS:

1 cup all purpose flour (white whole wheat flour works, too.)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut oil, softened (not melted)

2/3 cup light brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup old fashioned oats

1 cup dark chocolate or semi-sweet chocolate chips

Sea salt, for sprinkling on cookies

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer, beat together softened coconut oil, brown sugar, and granulated sugar. Beat until smooth. Add in the egg and vanilla extract. Mix until combined.

4. With the mixer on low, slowly add in the flour mixture. Mix until just combined. Don't overmix. Stir in the oats and chocolate chips.

5. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, 2-inches apart. Sprinkle with sea salt, if desired. Bake for 10 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

Note-cookies will keep in an airtight container on the counter for 2 days. The cookies also freeze well.

Makes 2 dozen cookies.

Collard Greens

Collard Greens

4 cups water

4 slices uncooked bacon, chopped

1 small sweet onion, chopped

½ teaspoon garlic powder

1 teaspoon red pepper flakes, crushed

1 teaspoon black pepper

2 teaspoons salt

¼ cup sugar

2 bundles collard greens

1 T butter

Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Slice collards into 1 inch strips.

In medium saucepan, bring 4 cups of water to a simmer. Add bacon, onion, and all seasonings, and bring to a boil for 15 minutes. After 15 minutes, add collards and butter. Reduce heat to medium and cook for 60 minutes, stirring occasionally.

Buffalo Chicken Soup

Place the following in a crock pot for 6 hours on low:

1 small sweet onion, chopped

2 stalks of green onion, sliced thin

3 stalks of celery, chopped

15 baby carrots, sliced

3 medium red potatoes, peeled and cubed

1/4 cup butter, cut into slices

3 boneless skinless chicken breasts, trimmed well

1/4 cup + 1T. buffalo wing sauce

1/2 teaspoon garlic powder

32 ounces chicken stock*

1/4 cup flour*

(*I whisked the flour into the chicken stock before I poured it in.)

After 6 hours, shred chicken with a fork, add the following ingredients and cook for one additional hour, stirring occasionally.

•   8 ounces shredded sharp cheddar cheese

•   4 ounces cream cheese

•   2 ounces crumbled feta cheese

•   3/4 cup milk  or ½ & ½

Garnish soup with chopped green onions and feta crumbles before serving.