Chipotle Cheddar Corn Chowder

Feb 20, 2013 by

This chowder makes me feel like the best cook ever.

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I am da woman.

 

It is tasty.

It is cheesy.

It is spicy.

It has hominy in it. Hominy is such a great food word.

It is cheesy.

It will make you want to share my blog with everyone. Hopefully.

Got the point? All in all, I have been tooting my own horn ever since I made this amazing chowder. I wish I could say it was my dazzling cooking skills, but really, this is just a great recipe that anyone can enjoy. I put some adobe and bell peppers, cream, broth, 3 different kinds of corn, spices, potatoes, cheddar, then topped it all with some avocado. Words cannot describe how amazing this turns out. Thick, sweet, spicy, and good to the last spoonful.  I am excited for you to try it!

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Here is how you make my Chipotle Cheddar Corn Chowder (a.k.a. Lindsey Soup around here)

Time: 45 minutes (including prep)

Serves: 4-6 bowls

Ingredients

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  • 4 table­spoons unsalted butter
  • 1 tea­spoon cumin
  • 1/2 tea­spoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • a dash of pepper, to taste
  • 2 chipo­tle chili’s–diced with 2 tablespoons of the adobo sauce (I would say this is a “medium” heat level for those who are not used to the distinct kick of adobo sauce – adjust with more or less sauce to taste)
  • 3 celery stalks, sliced into half-moons
  • 1 green bell pepper–diced
  • 4 large cloves garlic–minced
  • 4 table­spoons flour
  • 2 cups 1/2 & 1/2
  • 3 or 4 cups chicken stock/broth
  • 1/2 tea­spoon kosher salt
  • 2 large rus­set potatoes–diced medium
  • 2 cups sharp cheddar
  • 1 (16oz.) can hominy 
  • 1 small can cream style corn
  • 1/2 cup frozen sweet white corn kernels
  • 1 avocado–diced (for garnish)

Instructions

  1. In large, heavy pan, heat but­ter over medium-high heat.
  2. Add cumin, oregano, and paprika. Stir for one minute until butter is melted.
  3. Add chipo­tle chilis. Let sweat until they turn a bright color. untitled-2637
  4. Add celery and pep­per. Sauté until they begin to soften.
  5. Add gar­lic. Sauté 1 minute while stirring.
  6. Add flour and stir to make roux.untitled-2639 untitled-2640
  7. When it clumps together, slowly stir in liquids. You will need to keep stirring every 3-5 minutes to prevent the cream from developing a film on top.untitled-2642 untitled-2646
  8. Add diced pota­toes and let sim­mer until pota­toes are tender. (20 minutes)
  9. In the last 10 minutes, add grated cheeses in small hand­fuls, stir­ring until melted. I turned the heat down low for this.The Final Four Ingredients
  10. Add drained hominy, frozen corn, and cream style corn.untitled-2650
  11. Serve with avocado garnish.

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Little else needs to be said in favor of my chipotle cheddar corn chowder. I have never had soup this delicious in all my life. Spicy, sweet, savory, and oh-so-satisfying. You don’t even need a side dish. The avocado garnish balances perfectly with the spicy chipotle peppers and cheesy broth. Go make yourself a bowl!

Lots of love,

Lindsey

What I do while I make soup

 

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A New Years Celebration: Pomegranate Braised Short Ribs

Jan 1, 2013 by

Happy 2013, Dearest Readers!

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Every year, I spend a lot of time considering my New Years Resolutions. A new year is time to consider what went well, or what was missing, in the year past. It is a time to reevaluate yourself. This is no easy task; I admit to occasionally trying to become a person that I am not simply because it sounds great. Last year, I vowed to become a “cocktail person” after the New Years only to realize by March that I couldn’t stand the fuss of mixing up drinks at home. Similarly, I could resolve myself to become a sports buff and learn about every player in the NFL, but that is just not me. There is a fine line between improving yourself and trying to become someone you’re not.  This year, I pledge to just be me. Sticking to my gut and living more in the moment are aspects of this resolution that, hopefully, will prevent me from saying “yes” to things that may not be a good fit for me. Cooking and blogging, for example, are in the  category of things that are definitively a part of me. I owe it to myself to devote more time to these passions, and less towards things that do not resonate with my talents and tastes. What  do you think? Share your resolutions in the comment section below!

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A cozy dinner party for 3

To celebrate the last night of 2012, my husband and I had my dearest friend over for an elegant dinner party before going to the bars with friends. 2012 was such a momentous year (graduation, the bar exam, becoming a lawyer, getting married, ahh!) that we all breathed a collective sigh of relief at 12:01 a.m. when that year was in the past! To bid farewell to that special year on New Years Eve, I prepared a decadent menu of pomegranate braised short ribs, creamy herb polenta, and tender broccoli rabe. What a great way to end the year! The short ribs literally fell off the bone and had a wonderful balance of tart and savory flavors. You, too, can make this delectable menu any night of 2013. It was not hard at all!

A Decadent Dinner for New Years Eve

Pomegranate Braised Short Ribs

Makes 4 servings

Time: anywhere from 3-6 hours

Ingredients

Easy as 1-2-3

Easy as 1-2-3

  • 2 lbs bone-in beef short ribs
  • 3 cups pomegranate juice
  • 1 1/2 cups of dry red wine, like merlot
  • 1 white onion, chopped
  • 4 large cloves of garlic, peeled and smashed
  • 1/4 cup of flour
  • 1 tablespoon of dried thyme, or 10 fresh thyme sprigs
  • salt and pepper, to taste
  • Pomegranate seeds to garnish

Instructions

Because I worked on New Years Eve Day, I made this dish in the slow cooker. Early in the morning, I simply seasoned the short ribs with salt and pepper, combined all of the ingredients in the slow cooker, and left instructions for someone to turn the slow cooker on around noon. I didn’t even brown the short ribs on the stove before putting them in. Really, it was so easy!

Season the ribs. Rub the salt into the meat for extra flavor and tenderness.

Season the ribs. Rub the salt into the meat for extra flavor and tenderness.

Slow cooker meals never look that appealing at first. But in six hours, your house will smell like heaven.

wine, pomegranate juice, onion, garlic, and seasonings

wine, pomegranate juice, onion, garlic, and seasonings

At noon, my dear husband started the slow cooker for me, setting it on low for six hours.

When it was time to eat, I removed the ribs from the slow cooker and wrapped them in foil on a platter before serving. I took 1 cup of the juice from the slow cooker and blended it with some corn starch to make a gravy. Garnish with fresh pomegranate seeds for an elegant presentation.

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These were so delicious. You hardly need a knife to take a bite. These unique pomegranate braised short ribs would be just perfect for an anniversary dinner, Valentine’s Day or a dinner party. The following side dishes paired fabulously with this main course.

 

Creamy Herb Polenta (not pictured!)

Ingredients:

  • 1 1/2 cups of uncooked polenta (corn grits)
  • up to 8 cups of chicken broth
  • 1/4 cup of chopped parsley
  • 1/4 cup of chopped chives
  • salt and pepper to taste

Instructions:

Boil the 5 cups of broth in a large stock pot. Once it is boiling, add the polenta and stir until thick and creamy. Add broth to maintain moisture. When the grits are tender and soft (anywhere between 10-20 minutes), fold in the herbs and season with salt and pepper.

Tender Broccoli Rabe (not pictured!)

Ingredients:

  • 2 bunches of broccoli rabe, rinsed
  • 1 tbsp olive oil
  • 1/2 cup of chicken broth
  • 2 garlic cloves, finely chopped
  • salt, pepper, and a pinch of red pepper flakes

Instructions:

Sautee the garlic cloves wth the oil in a large pan with lid until fragrant. Add the broccoli rabe and chicken broth. When the chicken broth begins to bubble, lower the heat and cover the pan for 5-10 minutes. The broccoli rabe will be done when it is bright green and tender. Season with salt, pepper, and red pepper before serving.

Perfect Last Meal of 2012

 I hope you enjoy these recipes and wish you all a happy New Years Day! Don’t forget to make this recipe to get your dose of black eyed peas for good luck!

Thank you for reading and cheers to 2013!

-Lindsey

Just setting my slow-cooker before work. No Big Deal.

Just setting my slow-cooker before work. No Big Deal.

 

 

 

 

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Balsamic Skirt Steak with Polenta and Tomatoes

Dec 10, 2012 by

Elegance is often confused with wealth. Yet you should not associate the two with one another; they can each exist entirely independent of the other.

Take, for example, the dinner that I prepared tonight. A little salt, pepper, oil, and vinegar were the only seasonings necessary for this $10 sophisticated meal. Sliced skirt steak drizzled with a balsamic reduction balances oh-so-nicely with creamy Parmesan polenta and savory roasted tomatoes. I found that by omitting the spoonfuls of aromatics and spices from these basic ingredients allowed the true beauty of the steak, cornmeal, and tomatoes to emerge. I got this recipe idea from Martha Stewart, who has let me down a few times recently. You cannot go wrong with such basic preparation, though. No tricks or secrets are necessary for this hearty winter menu of balsamic skirt steak with polenta and tomatoes.

Ingredients

  • 1pint grape tomatoes
  • 6 scallions, white and green parts separated and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 cup yellow cornmeal
  • 1 tablespoon butter
  • 1/4 cup finely grated Parmesan
  • 1 pound skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
  • 1/2 cup balsamic vinegar

Nothing Fancy Here

Instructions

Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.

Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).

Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.

The elegance of this meal stems from its simplicity. Just real food, prepared with a touch of thoughtfulness.  I enjoyed serving dinner on our new fine china just to “break it in” after the honeymoon. The protein in this affordable cut of beef  really satisfied me tonight.  By slicing the meat prior to serving, you add to the presentation and reducesthe effort necessary to cut into this normally tough  portion of steak. My dining companion, though, loved the polenta so much that he went back for seconds. I allowed it since the polenta cost mere pennies to prepare. It was impossible to pick a winner on our plates.

 

Until next time, enjoy the elegance of the little things. Perfection needs no adornment.

Lindsey

Simplicity is the ultimate form of sophistication

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The Holiday Spirit

Nov 26, 2012 by

Every season has its own pace. Last week, I woke up one day and it was suddenly Thanksgiving. The seasons are really zooming by as I get older, reminding me to stop and appreciate the little things every so often. No matter how much I may dwell on the daily imperfections, or tell myself “I’m too busy to write on my food blog,” I am here today to celebrate the little accomplishments that have occurred behind my kitchen counter that have really put me in the holiday spirit.

We put up our Christmas tree this morning. Our amazing friends threw us an “ornament shower” during our engagement, so we have amassed an impressive array of personal christmas tree ornaments. So many cherished memories!

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I repurposed an old bar from Crate & Barrel to create a craft bar in my office. My knitting yarn goes where the wine used to go; glue guns and paint replace the spots formerly reserved for our cocktail ingredients. I truly adore having everything organized in this unique piece!

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Crate & Barrel retweeted me and made me feel like a celebrity. I think that is pretty cool.

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I made a holiday wreath made out of a few cheap materials. I wrapped the wreath in yarn and love how it looks like a cozy, sparkly christmas sweater on our front door.

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I made my lovely friend a lasagna that I have previously blogged about on this site. I think that she and her growing family will love it when they are too tired to take care of dinner themselves.

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Lastly, I made me and my husband some stuffed shells that were full of lasagna sauce and cheese. It is not pictured because we ate it so fast while watching the latest season of Dexter. We treated ourselves to a Sunday away from work- a rarity for our home – and it has made all the difference in the world.

Happy holidays everyone! Stay tuned for some cheery cookie recipes to fuel you through the holiday season.

Lindsey

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Shepard’s Pie

Nov 13, 2012 by

For those cold winter days when there is a lot on your mind, you deserve a piece of Shepard’s Pie. Nothing will cure what ails your mind or body faster than this savory, hearty beef stew topped with smooth mashed potatoes. If this is what life as a shepard is like, then I spent a few too many years in law school.  This is a casserole to end all casseroles.  Whip up a shepard’s pie on  a cozy evening at home and cherish the warm, peaceful feeling it brings you.

 

Total time: 90 minutes, Serves 4-6

Ingredients

  • 2 lbs high quality ground beef
  • 2 tbsp olive oil
  • salt and pepper
  • 1 cup bold red wine, like beaujolais or bourdeaux
  • 1 1/2 cups beef stock
  • 1 leek, white/light portion only, sliced into half moons
  • 2 celery stalks, sliced into half moons
  • 1 handful baby carrots, chopped
  • 2 cups frozen peas and carrots
  • 1 yellow onion, chopped finely
  • 2 tbsp tomato paste
  • 1 tsp thyme (dried)
  • 2 bay leaves
  • 1/2 tsp corn starch
  • 2 garlic cloves, minced
  • Mashed potatoes (approx 3 cups)
  • 1/2 cup panko bread crumbs
  • 1/2 cup freshly grated parmesan
  • 1 tbsp butter
Instructions
Preheat your oven to 400 degrees.
1. Prepare your mashed potatoes. I will not impart judgment if you buy pre-made potatoes from the grocery store, but the homemade style is so simple. Boil 6 small white potatoes for 20 minutes. Drain and combine with 1/4 cup cream, 3 tablespoons of butter, plenty of salt, pepper, and a few dashes of beef stock for moisture. Set aside for later.

chopping before boiling reduces cooking time

2. Heat the oil in a large wok or skillet. Season the ground beef and cook until no longer pink. Drain of all grease and set aside.
3. In the same pan, melt the butter and sautee the leeks, onion, garlic, celery, and carrots. Let them sizzle and steam for 10 minutes over medium heat.
4. Add the tomato paste and stir until it turns a dark, brownish hue in the heat.  At this point, add the wine and let it bubble and reduce for 8 minutes. It should reduce by half in this time period. Your whole world will smell heavenly.
5. Add the beef stock, thyme, bay leaves, frozen peas/carrots, and corn starch. Reduce the heat to medium-low and busy yourself with other tasks for 5 minutes. Add the beef back into the skillet and stir to incorporate. Let the ingredients get to know each other for five to ten minutes. I used this time to clean up and do dishes.
6 .When all of the elements are ready and peace has restored itself to the universe, pour the beef stew into a large casserole dish. Remove the bay leaves if you can.
7. Using a spatula, spread the mashed potatoes generously over the top of the casserole.  Try not to faint when you are completing this heavenly task. You may need to pour yourself a glass of that bourdeaux to keep your wits about you.
8. In a separate bowl, mix together the panko breadcrumbs and parmesan cheese. Top the potatoes with the cheese/crumb mix (shown above).
9. Place in the oven for 30 minutes. Let cool for 10 minutes prior to serving.

The red wine adds a much-needed depth to this soul-comforting stew. Even for a chatterbox like myself, I was silenced by this meal; savoring every bite. The mashed potatoes are the perfect compliment to  the complex flavors of the underlying beef stew. Not to mention the presentation…What’s not to love about the simplicity of this one-pot casserole, teeming with countless  flavors and textures within.

I will be preparing this recipe again and again. I hope that this is a recipe that our family will enjoy for a long time.

Sometimes, our minds become a whirlwind of activity over the smallest things. We lose our sense of what makes us happy versus what makes other people happy. For this problem, I think you need a home-made dinner to center yourself. This is what home cooking is all about.

Lots of love,

Overcooked

I call this picture: “two things that I like”

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Chicken Caprese and Pasta Aglio e Olio

Oct 29, 2012 by

You know that I am always looking for a reason to celebrate and incorporate themed dinners into my life.   Any excuse to throw a party and I’m all over it.

I am always looking for excuses to celebrate!

Taking into account my love for celebration, what did you expect me to do after being married for 72 wonderful days? I obviously celebrated my Kardashiversary with my husband!  After ten weeks of marital bliss, I decided to throw a celebratory dinner for being married longer than Kim Kardashian and Chris Humphries. This is a real milestone in any marriage, if you ask me. It was mostly me “celebrating” while Jason laughed at my ridiculous holiday. This menu will not disappoint your taste buds. Your plate will be cleaned quickly of the delicious, tender chicken with mozzarella and pesto, accompanied by a light pasta aglio e olio bursting with aromatics and smooth olive oil.

Chicken Cutlets Caprese (serves 2)

Ingredients:

  •  2 Chicken Cutlets
  • 1 cup of flour
  • a pinch of salt and pepper
  •  2 tablespoons of pesto
  • 1 tomato, sliced thinly
  • 1 large ball of fresh mozzarella, sliced thinly

Instructions

Preheat the oven to 400. Dredge the chicken cutlets into the flour and put onto a pre-heated skillet with two tablespoons of olive oil. Drizzle with a pinch of salt and pepper. Let them sit and sizzle for five minutes.

Flip the chicken cutlets and arrange the pesto, tomato slices, and mozzarella cheese on top. Wait five minutes before putting into the oven for five more minutes.

Remove from the oven after five minutes, or when the cheese is fully melted.

Yum! Whats not to love! While this is cooking, you should also be working on your spaghetti aglio e olio

Spaghetti Aglio e Olio

Ingredients:

  • 1 lb of whole wheat spaghetti (or regular, if you prefer)
  • Parsley, chopped
  • 1/4 c bread crumbs
  • 1/4 c freshly grated parmesean
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 garlic cloves, minced
  • 1/2 cup of olive oil

Instructions

This recipe is too easy for words. Boil the pasta according to package instructions. While it is boiling away, sautee garlic cloves in a small pan with some olive oil. Remove from heat when they are golden and fragrant.

When the pasta is finished, drain and return to the pot. Add all of the ingredients and toss, seasoning to taste.

Not my best photography!

I also roasted up some brussel sprouts for something green on our plate…

And the final dinner was perfection! While Jason and I may not be dining like Holllywood stars, we are at least dining together, which is more than most starlets and professional athletes can say for themselves. Maybe if Kim K. could cook chicken like this, things might have turned out differently..?

We ate at our breakfast nook while drinking beers (an anomaly for me!) and watching the Thursday night shows that we missed last week. It was a perfect, cozy Sunday evening at home. Nothing makes us feel better than a home-cooked dinner! The cheesy, flavorful chicken balances perfectly with the nutty brussel sprouts and olive-oil infused pasta. You are going to wow your dining companions with this menu!

Lots of love,

Lindsey

Flashback from my old blog logo! Good times :)

 

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