Wordless Saturday - You eat with your eyes first

Home made Potato Gnocchi with fresh Lamb Mint Sausage

Pesto Bacon Wrap Shrimp with Pineapple Salsa

Lamb Shanks with Carrots and Potatoes

Roasted Leg of Lamb with roasted veggies

Green Godless Salsa

Creamy Chicken Corn Chowder

When it’s cool outside in South Florida, nothing’s more warming inside than a bowlful of chowder.  This one is as good as it gets; thick, rich, chunks of tender chicken breast, plenty of fresh corn, chunks of potatoes and smoky bites of bacon floating throughout.  An ear full of goodness in every bowl, my special ingredient is saltine crackers to help thicken the chowder.

Prep Time: 25 minutes            Cook Time: 45 – 50 minutes     Serves: 6

Ingredients 

• 2 boneless chicken breast, cut in ½” cubes
• 2 tablespoons olive oil
• ¼ cup cornstarch
• 3 slices of bacon
• ½ onion diced
• 3 cloves garlic, minced
• 1 pound small red potatoes, cut in cubes
• 2 ½  cups low sodium chicken broth
• 2 packages, frozen corn about 10 ounces each
• 2 ½ cups of half & half cream or 2% Milk
• 1 cup crumbled saltine crackers ( about 18 squares)
• Salt & pepper to season chicken- about ½ teaspoon
• ½ teaspoon nutmeg
• 1 tablespoon minced parsley

Recipe Directions

1. Place chicken cubes in a Ziploc bag and add cornstarch salt and pepper, seal bag and toss until all chicken is coated with cornstarch.  Once coated, remove and place chicken on a plate.

2. In large skillet over medium – high heat add olive oil, and then add chicken cubes to sauté until brown on each side.  Do not overcook chicken; it will be added to the chowder at the end to finish cooking. Drain on paper towels and set aside.

3. Cut bacon into strips with kitchen shears.  Then add bacon strips to 4 – 5 quart saucepan or soup pot.  Cook bacon until nice and crisp, then remove and place on a paper towel to drain.

4. In the same pan sauté onions and garlic until soft, about 2 – 3 minutes. Then add chicken broth and potatoes; bring to boil then reduce heat and let simmer until potatoes are tender, about 10 – 15 minutes.

5. Take frozen corn and put in colander and rinse with warm water; then drain.  Put cracker crumbs into medium bowl; stir in half & half cream. Let stand until crackers are soft, about 5 minutes.

6. Remove about a cup of the cooked potatoes from the saucepan and transfer to a blender, then add crackers/cream mixture and nutmeg and blend until smooth.

 

7. Add potato/cracker mixture back to saucepan; add corn and chicken, season to taste with salt and pepper. Let the chowder simmer for about 10 minutes.  Then serve chowder in your favorite soup bowls.  Top with fresh parsley and bacon.

Tandoori Garbanzo Bean Potato Salad

Fragrant, fresh and full of flavor.  Here’s a salad with a tangy/spicy mixture of Tandoori seasonings with potatoes and garbanzo beans. Fresh mint and parsley complements the Tandoori seasonings. If you love Indian spices you will love this potato salad. Serve it with chicken, steak, pork ribs or your favorite seafood.  It’s an elegant side dish.

Servings: 6 - 8    cook time: 5 minutes      Prep time: 30 minutes

Ingredients

• 3 pounds medium red-skinned potatoes (about 5) peeled and cut into bite sizes
• 1 15oz can garbanzo beans, rinsed and drain
• 3 hard-boiled egg, diced
• ½ cup red onion, finely diced
• 2 cloves garlic minced
• 1 teaspoon celery seeds
• 3 tablespoons fresh chopped parsley (hold little for garnish)
• 2 tablespoons fresh chopped mint (hold a little to combine with parsley for garnish)
• Salt and pepper to taste
• 1 teaspoon red pepper flakes for garnish

Dressing

• 2 tablespoons Rice Vinegar
• ½ cup Greek yogurt
• ½ cup mayonnaise
• 2 teaspoons hot mustard
• 2 tablespoons Agave Nectar
• 4 tablespoons Tandoori Spice Seasoning  (see note)

Note: How to make Tandoori Spice seasoning

(2) Teaspoons of each combine together and you may store in a plastic container to use on meats as well.

1. Paprika
2. Cumin
3. Coriander
4. Sea Salt
5. Cinnamon
6. Black Pepper
7. Ground Ginger
8. Nutmeg
9. Cayenne pepper
10. Curry powder

 Directions

1. Cook the potatoes in a large pan of boiling salt water for 5 minutes, or until just tender (pierce potatoes with a small sharp knife, if comes away easily the potatoes are ready).  Drain and cool completely.

2. In a medium bowl make dressing, combine rice vinegar, Greek yogurt, mayonnaise, and mustard.  Mix well then add agave nectar and tandoori spice seasoning.  Blend and set aside.

3. Once the potatoes have cooled, place them in a large bowl and add  garbanzo beans, red onions, garlic, celery seeds, diced eggs, fresh parsley and mint, reserving a little for garnishing.  Let stand for about 5 minutes.

4. Pour dressing over salad and toss gently to combine, without breaking the potatoes. Season to taste with salt and pepper. Garnish with red pepper flakes, parsley and mint.  Refrigerate until ready to serve.