Amy's Corn Chowder

Amy made this for dinner when we were living in Seattle. It was delish. And it sounds it really easy to make. Thanks for sharing Amy.


Ingredients:
3-4 cups corn (fresh or frozen)
3 small yukon gold potatoes
1 bell pepper, chopped
4 celery ribs, chopped
1 onion, chopped
1 can vegetable or chicken broth
1-2 cups milk (I used reduced fat so it would be a bit creamier than skim)
3 or 4 pieces pancetta or bacon
salt, pepper
dried thyme, less than a teaspoon.

-chop up pancetta/bacon and sautee over medium heat until crisp. remove with slotted spoon and let rest on a paper towel.
-Add chopped onion, pepper and celery to oil cook for about ten minutes, I like to add some hot sauce at this stage
-Pierce potatoes with a fork in several places. Microwave for about ten minutes. Mush up when done.
-Add broth, corn, potatoes, salt, pepper and thyme. Bring to a boil then simmer for a bit.
-Add milk, more salt and pepper (you need to add a lot) Add bacon bits
-Taste to see if you need more salt and pepper or hot sauce.

That's all. I served it with a goat cheese flat bread. You can just take pitas, add olive oil, goat cheese, salt, pepper, oregano and then toast.

Roasted Chicken

This is the absolute easiest thing to make for dinner. It's delicious and foolproof. I promise.


Here's what you need:

1 whole chicken
Whatever you want to stuff the chicken with (fresh herbs, lemon, garlic)
Salt & Pepper
Olive Oil
Baby Potatoes or Veggies (Paul doesn't like potatoes, so I usually use carrots, celery, and onion if we have it, or sometimes I just skip this step all together)

Here's what you do:

1. Preheat oven to 425.
2. Remove the chicken giblets.
3. Wash the chicken and pat it dry.
4. Rub olive oil on the outside of the chicken.
5. Generously salt and pepper the outside of the chicken.
6. Stuff the inside. The chicken will take on the flavor of whatever you stuff it with. I've used fresh parsley, rosemary, and lemon. The other night I used fresh cilantro and lemon. You can use garlic cloves and basil. You can use sage, lemon, and thyme. Whatever flavors you like, just stuff them all in there. If you use lemon, cut it in half.
7. Place the chicken in a roasting pan breast-side up.
8. Spread the potatoes, or chopped veggies, or both around the chicken. Drizzle them with a little olive oil and sprinkle with salt and pepper. Or you can skip this step.
9. Cook for 1 hour or longer depending on the size. If you have a meat thermometer, stick it in the thickest part of the leg, 165 means it's done. Otherwise cut between the leg and thigh to make sure there is no pink and the juices run clear.

After we get sick of roasted chicken, I turn the leftovers into a yummy chicken salad. Stay tuned for that recipe.

Pork Chops with Fennel and Caper Sauce

I've posted this before on bilzo's house, but it's a favorite in my house (mainly because I can actually cook it). This recipe is so easy to make and delicious every time. Trust me, you really can't screw this up.

(Giada's recipe on the food network)

Ingredients

• 1/4 cup olive oil
• 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
• 3/4 teaspoon salt, plus more for seasoning meat
• 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
• 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
• 2 large shallots, thinly sliced
• 1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
• 1/2 cup white wine
• 1 (28-ounce) can diced tomatoes, with their juices
• 1/2 lemon, zested
• 2 tablespoons capers

Directions

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.