Chicken Corn Chowder

Chicken Corn ChowderWell, it is time for another round of…drumroll …..The Secret Recipe Club. This month we are actually doing two, so stay tuned for 2 weeks from this moment, for a special tailgate round-up. This is our usual third Monday, Group C, and I was lucky to be assigned Tea and Scones, and  big, big shocker, I didn’t make scones. Whoa. I know. Not only did I not choose scones I chose a soup recipe, this recipe for Chicken Corn Chowder. Wouldn’t you know it the day I planned to make it, it was plus 34 degrees. Well, that my friends is too hot for soup. Being a SRC Recipe, I made it anyways. I already  bought all the ingredients, I didn’t want to rush and have to make something else. Good thing it was darn delicious. Not one complaint did I hear. No it’s too hot. No why are you making soup mom? Nope none of that, just eating. Sometimes dinnertime silence is music to a mom’s ears. This was delicious and I can’t wait to make it again….when it gets a little cooler.

      4 slices bacon
      1/2 cup chopped onion
      3 tablespoons flour
      2 cups half-and-half
      1 cup milk
      2 cups chopped cooked chicken
      1 tablespoon Creole Seasonings-(I used Cajun)
      ½ teaspoon thyme
      1 (17-ounce) can whole Kernel com, drained
      1 large potato
      1 carrot, peeled
      6 tsp. chicken bouillon powder
      ¼ teaspoon pepper
    1. Cook bacon until crisp, crumble and set aside. While bacon is cooking chop potato and carrot into small bite-sized pieces.
    2. In bacon drippings cook onion until tender. Add flour. stir to coat. Stir in half-and-half and milk, with all the seasonings, potato, carrot, chicken, corn and bouillon.
    3. Bring to a boil. Reduce heat to medium-low, and simmer for 30 minutes.
    4. Scoop into bowls and top with crumbled bacon.
    5. Eat and enjoy!

Bacon Cheeseburger Potato Boats

Bacon Cheeseburger potatoesWoo hoo! It’s Secret Recipe Club time! This month I was in a bit of a rush.  I signed up for Secret Recipe Club, and then we booked a vacation. No problem, I just needed to get my butt in gear and make something as soon as I received my assignment. I was very lucky to receive Get Off the Couch and Cook. I found so many recipes I wanted to make. I fully intend to make a few more of them when we get back from vacation. I ultimately chose to make Sasha’s recipe for Bacon Cheeseburger Potato Boats, and am I ever glad I did. What a yummy supper! Head on over to her site and you will find supper recipes galore!

  • 6 russet potatoes
  • 3 Tbsp butter, melted
  • 6 slices bacon
  • 1 lb. ground beef
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • small can diced tomatoes, drained
  • 1 cup shredded cheddar cheese

1. Bake potatoes for 1 hour at 400 degrees. Cool for about 20 minutes.

2. Cook bacon until crisp. Remove from skillet, and drain grease. Cook beef in same skillet, until browned. Stir in Worcestershire, peppers, salt and tomatoes. Cook  for about 5 minutes. Crumble bacon, and stir into beef mixture. Remove from heat.

3. Slice potatoes in half and scoop out potato flesh. Brush both sides with butter. Broil skin side down for about 6 minutes. Remove from oven and fill with beef mixture. Top with shredded cheese. Return to oven and broil until cheese is melted (about 2-3 minutes).

4. If desired mix leftover potato flesh with additional butter, salt and pepper, and serve on the side.

5. Eat and enjoy!


Dill Pickle Bread

IMG_9556Dill Pickle bread you say. I know, not the usual bread side dish. But man did it ever have a lot of flavour, delicious flavour. Why did I decide to make this epic bread you ask, well it is for this month’s round of…..drum roll please….Secret Recipe Club. A fun way to discover new blogs, or find a recipe and make one from an old favourite. This month I was assigned Melissa’s Cuisine, a blog I am very familiar with as we have been in the club together for years. In fact, long ago, she has me for one of her assignments and chose to make my Cinnabon recipe. Yum, good choice! Melissa is always baking up something delectable in her kitchen, Scotcheroos, Toffee Brownie Cake, Peanut Butter Honey Fudge, just to name a few, but this Dill Pickle Bread intrigued me the most. I have never heard of anyone using the juice from dill pickles to make bread. I love dill pickles. Then I decided I needed a bread side dish one night, so I headed to the kitchen. It was moist, it was easy and it was a tangy bite of bread heaven.

  • 1 1/4 cups dill pickle juice
  • 2 tsp. yeast
  • 2 Tbsp. granulated sugar
  • 1 egg
  • 2 Tbsp. Olive Oil
  • 1 tsp. dill weed
  • 3 cups flour

1. Warm dill pickle juice. Place in bowl of stand mixer. Stir in yeast and sugar. Let it for 5 minutes so yeast can start to foam. Add remaining ingredients. Use dough hook and “knead” for 5 minutes.

2. Remove bowl from stand mixer, cover dough with clean cloth and place in a warm spot to rise for 1 hour.

3. Generously grease a loaf pan. Pour in dough. It was quite runny. Cover with same cloth, and let rise for another hour in warm spot.

4. Bake for 30 minutes at 350 degrees. Let bread cool, then slice and serve with butter.

5. Eat and enjoy!


Homemade Chicken Nuggets

IMG_9059Secret Recipe Club Time! 

A favourite time of the month for me, for my blog and eating as well. I always enjoy making my chosen food. It all feels very “Secret Santa” to me which of course reminds me of Christmas, and that my friends is always a good thing. So this month I was lucky to receive It’s Yummy to My Tummy, and these Chicken Nuggets certainly were exactly that. In fact, my son asked when we are having them again. Like the very next day. Like most parents we have all made a McDonald’s run for the of so good chicken nuggets. These are a nice healthier version, no deep-frying and we all know what is inside of these. Surprisingly, they came together quite quickly. We had some french fries, and cold salads with them for a lovely very kid friendly meal.

  • 1 lb. ground chicken
  • 1/4 cup rolled oats
  • 1/2 tsp. poultry seasoning
  • pinch of salt and pepper
  • Coating :
  • 3/4 cups bread crumbs
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper

1. Mix together first 4 ingredients.

2. In separate bowl mix together coating ingredients.

3. Gather 1 Tbsp of chicken mixture and plop into crumbs. Use 2 forks to flatten and flip so that both sides are evenly coated. Place on a greased cookie sheet and continue until all chicken and coating have been used up. Spray chicken nuggets with cooking spray (optional).

4. Bake for 20 minutes at 375 degrees, flipping once, half way through.

5. Eat and enjoy!