Corn Chowder

This chowder is one of my go-to comfort foods. Especially when it's cold like it's been. This recipe I got from my sister-in-law Carrie. She got it from my mother-in-law. Russell doesn't particularly care for it - but I LOVE it! So it gets to come to my recipe blog. As a side note...I like to do my bacon in the oven. It's less messy that way. I keep a canning jar in the fridge for bacon drippings. Actually there are about 5 or so in my freezer as well. Who knows....they just might come in handy. When I need a bit of bacon drippings here or there - I just scoop it out and return the jar to the fridge.

Corn Chowder
1/2 lb bacon, cooked and crumbled, save 3 TBSP of drippings
1 small onion, chopped
1 stalk celery, chopped
2 TBSP flour
3 1/2 cups milk
1/4 tsp pepper
4 cups corn, cream style or not - it's up to you (canned or fresh or frozen is also your option)
3 cups diced potatoes, cooked and drained
parsley - to make it look pretty (you decide)
paprika - to make it look pretty (again - you decide)

Cook onion and celery in bacon fat about 2 minutes. Remove from heat. Stir in flour. Cook over medium heat, stirring constantly until mixture is bubbly. This step doesn't take very long at all. Stir in milk. Heat to boiling, stirring constantly. This step takes awhile. You want to end up with a nice thick creamy base for your chowder. Boil and stir 1 minute. Stir in pepper, corn, potatoes, parsley and paprika. Stir in bacon.
Serves: 6

Scrambled Eggs with a Twist

The true name would be Brunch Eggs. The teammate is JustJanS from Warrnambool Victoria Australia. She found the recipe on the internet. I think it's just a fancy way to make scrambled eggs. The kids really liked it and it reheated just fine in the pan (NOT the microwave) for Russell when he got home from work late. The original recipe called for corn kernels - but that just doesn't sit well with me. Eggs and corn? Not at this house. At least together. For a meal. Oh - and I learned the bell peppers are called capsicum in Australia!

Scrambled Eggs with a Twist
4 oz cream cheese, softened for about 1 minute in the microwave
3/4 cup diced green bell pepper
3/4 cup diced red bell pepper
3/4 cup thinly sliced green onion
4 TBSP butter or margarine, divided
9 eggs
1/4 tsp red chili powder (You can't taste it. I promise.)
salt and fresh ground black pepper to your tastes
6 slices of bacon, cooked and crumbled
hot buttered toast for serving
extra chopped green onions for garnish

Saute bell peppers and onion in 2 TBSP butter or margarine over medium heat just until softened. Add sauted veggies to the cream cheese and mix well. Combine eggs and spices. (I prefer to do it in a blender until the eggs are nice and frothy. That's just me though.) Melt remaining 2 TBSP butter or margarine in pan. Add in cream cheese/veggie mixture and egg/spice mixture. Cook over medium heat until eggs are done to your specifications. Not everyone likes them the same. I prefer to have them not soft. Serve over hot buttered toast. Sprinkle with crumbled bacon (I figure one bacon slice per person) and garnish with extra chopped green onion.
We had this for dinner and used my homemade bread for the toast to make a very satisfying meal.

Olive Garden's Zuppa Tuscana

Olive Garden's Zuppa Tuscana
1 lb sausage
6 medium red potatoes, cut in half lengthwise and cut into 1/4 inch slices
3/4 cup diced onions
6 slices bacon
1 1/2 tsp minced garlic
2 cups fresh baby spinach, sliced thinly
3 TBSP chicken boullion
2 quarts water
1 cup heavy cream

Cook ground sausage until done. Cook bacon and onion over medium heat, when bacon is crisp - remove. Leave the onion. Add garlic to the onion and cook 1 minute. Add boullion, water, and potatoes. Simmer 15 minutes or until potatoes are tender. Crumble bacon. Add to soup. Add heavy cream and heat thoroughly. Serve with croutons or crackers or french bread or breadsticks.

Bacon-Wrapped Chicken

Bacon-Wrapped Chicken
I love bacon. I was wanting something with bacon and chicken together and found this at taste of home. The boys weren't too keen on it - BUT Russell and I loved it! So - it's definitely a keeper at my house. The ingredients are very minimal too!

6 boneless skinless chicken breast halves
1 8 oz carton spreadable chive and onion cream cheese
6 bacon strips

Flatten chicken to 1/2 inch thick. Spread 3 TBSP cream cheese over each. Roll up chicken breasts. Wrap each roll-up with a bacon strip. Place, seam side down in a greased 9x13 pan. Bake, uncovered at 400 degrees for 35-40 minutes or until juices run clear. Broil 6 inches from heat for 5 minutes or until bacon is as crispy as you like it.

Bacon Waffles

I first had these several years ago while living in Texas. For some odd reason I was craving them this morning for breakfast. The boys really liked them too. Too bad Russell is gone and won't be back until the end of August. He really missed out on a tasty breakfast today!

The Batter
(You need to know I use this batter for pancakes AND waffles. It's so versatile and I love it!)
2 cups buttermilk
2 eggs
2 TBSP sugar
5 TBSP vegetable oil
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups flour
Mix thoroughly and pour onto hot griddle or waffle iron.
To make these tasty Bacon Waffles - pour batter onto the waffe iron.
Add two strips of bacon. This is actually one strip. I just cut it in half. It's also thick bacon. I will have to make this again with regular bacon. Close the waffle iron and don't peek.
When it's done - the bacon is cooked and so is your waffle.
Please pass the butter and syrup. Breakfast anyone?