Sweet Corn and Sausage Chowder
c/o Lauren's Latest
1 tablespoon butter
1 medium onion, diced
1 large clove garlic, minced
3 bratwurst links, casings removed
4 ears corn, kernels removed and scraped*
6 cups chicken broth
Salt and pepper, to taste
1/8 teaspoon dried thyme leaves
1/4 teaspoon dried tarragon
1/4 cup all purpose flour
1 cup heavy cream
Oyster crackers and parsley, for garnish
Directions
Turn crockpot onto high to start getting warm.
In a large skillet, saute onions and garlic in butter over medium heat until tender and brown. Pour into warm crockpot. Place skillet back on the heat and cook sausage completely breaking it apart as it cooks. Drain off any excess grease and add to crockpot with onions. Stir in corn, chicken broth and spices. Cover and cook in crockpot on high for 4-4 1/2 hours.
Whisk heavy cream and flour together until smooth. Pour this into crockpot mixture to help thicken the chowder. Cook another 30 minutes to 1 hour. Serve hot with oyster crackers and parsley.
*For the corn: I usually cut all the kernels off the cob, then use the back of my knife to scrape out the insides + the milk.
Buffalo Chicken Pasta
Ingredients
- 8 oz. penne pasta
- 2 tsp. canola oil
- 1 small onion, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 boneless, skinless chicken breasts, cut into bite sized pieces
- 2 tsp. all purpose flour
- 2 tsp. paprika
- Added: salt and pepper
- 2 tbsp. hot sauce
- 14.5 oz. diced tomatoes with juice
- 1 cup low-sodium
fat free chicken broth - 2 tsp. butter
- 1/2 cup blue cheese crumbles
- 2 tbsp. green onions, sliced
Directions
- Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat the canola oil over medium heat. Add the onions, carrot and celery and cook for 5-7 minutes. Add the garlic and cook 1 minute more.
- Meanwhile, combine the flour and paprika together in a shallow dish. Dredge the chicken pieces through the mixture (I skipped this step and instead seasoned the chicken with salt, pepper, and paprika), then add the chicken to the skillet. Cook for 5-7 minutes or until the chicken is mostly cooked through, stirring frequently.
- Pour in the hot sauce, tomatoes and chicken broth and bring to a simmer. Simmer for 3 minutes or until slightly thickened. Stir in the butter until melted.
- Divide the pasta among the dishes, top with the chicken mixture and then garnish with the blue cheese crumbles and green onions.
S'mores Donuts
c/o Buns in My Oven
Ingredients
1 package refrigerated biscuit dough
oil, for frying
4 graham crackers, crushed to fine crumbs
1/4-1/2 cup marshmallow creme
1/4-1/2 Nutella
oil, for frying
4 graham crackers, crushed to fine crumbs
1/4-1/2 cup marshmallow creme
1/4-1/2 Nutella
Directions
Heat oil in a deep skillet to 375 degrees. Place graham cracker crumbs in a shallow bowl.
Use a donut cutter or the lid from a 2-liter or 20 ounce bottle to cut holes in the center of each biscuit.
Fry the biscuits for 5-6 minutes, flipping over halfway through cooking, until golden brown on each side and cooked through. Drain donuts on a paper towel lined plate.
Continue frying donuts in batches until all are cooked.
As the donuts become cool enough to handle, roll them in the graham cracker crumbs. Spread a couple of teaspoons of marshmallow creme and Nutella on top of each donut.
Use a donut cutter or the lid from a 2-liter or 20 ounce bottle to cut holes in the center of each biscuit.
Fry the biscuits for 5-6 minutes, flipping over halfway through cooking, until golden brown on each side and cooked through. Drain donuts on a paper towel lined plate.
Continue frying donuts in batches until all are cooked.
As the donuts become cool enough to handle, roll them in the graham cracker crumbs. Spread a couple of teaspoons of marshmallow creme and Nutella on top of each donut.
