Cheesy Corn

Cheesy Corn

2 tablespoons butter/margarine
4 teaspoons all purpose flour
1/8 teaspoon garlic powder
3/4 cup milk
2 cups sharp cheddar cheese
1 (3oz) pkg cream cheese, cubed
1 (32oz) pkg frozen whole kernel corn, thawed
3oz diced ham
In a large saucepan, melt margarine/butter. Stir in the flour and garlic powder and stir to make the roux paste. Add the milk and stir constantly over medium heat until thickened and bubbly. Stir in cheese (sharp cheddar and cream cheese) and cook until melted. Stir in corn and ham and transfer mixture to a 2 quart casserole dish. Bake at 350 degrees for 45 minutes.

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

2 chicken breasts

1 clove garlic, minced

3 tablespoons butter

1 cube chicken bouillon

1 cup hot water

3/4 teaspoon ground cumin

2 cups half-and-half cream

2 cups shredded Monterey Jack cheese

2 (14.75 ounce) can cream-style corn

1 (4 ounce) can diced green chiles

1 dash hot pepper sauce

Crushed Tortilla Chips (Optional)

Bake and shred the chicken breasts. In a pot dissolve the bouillon in hot water. Stir in the shredded chicken, garlic, butter, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Serve and garnish with crushed tortilla chips (optional).

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

2 packets of plain instant or quick oats oatmeal

2/3 cup of boiling water

1/4 cup brown sugar

1/2 cup canned pumpkin puree

1/2 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Add boiling water to oatmeal and let it sit while you pull out all the other ingredients (about 2 minutes). Stir in the pumpkin, sugar, pumpkin pie spice, cinnamon and nutmeg. Warm for a minute in the microwave and enjoy!

Parmesan Scalloped Potatoes

Parmesan Scalloped Potatoes

2 lbs. russet potatoes, peeled and cut into 1/8-inch slices

1 1/2 cups heavy cream

1 teaspoon Italian seasoning

2 minced garlic cloves

1-2 tablespoons butter

Salt and freshly ground pepper

1/2 cup gated parmesan

Preheat oven to 375. In a saucepan, heat cream with Italian seasoning, and garlic.  While cream is heating, butter a casserole dish. Place a layer of potato in overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered for 45 minutes.

Chinese Chicken

Chinese Chicken

3-5 Skinless Boneless Chicken Breasts

1 egg white

3 tablespoons cornstarch

Brown Sauce Ingredients:

1 cup beef broth

1/2 cup soy sauce

2 tablespoons cornstarch

2 tablespoons sugar

1 teaspoon minced ginger

1 teaspoon minced garlic

Optional- 1 teaspoon Huy Fong Hot Chili Garlic Sauce (this spicy sauce adds the heat).

I start with the brown sauce since it can sit and wait while I'm working on the chicken. So in a sauce pan whisk together all the brown sauce ingredients; beef broth, soy sauce, 2 tablespoons cornstarch, sugar, ginger, garlic, and the chili garlic sauce if you want it spicy. Once the sauce is whisked together and the cornstarch is mixed in turn on stove to medium heat. Stir the sauce occasionally as it cooks so the cornstarch doesn't separate. Once the sauce starts to simmer you will notice the color will change from a cloudy tan to a dark brown. It's ready! Turn the heat off and let the sauce rest, it will thicken even more as it sits.  Slice your chicken breasts into thin strips.  In a bowl or a plastic bag toss the egg white with the chicken then mix in the 3 table spoons of cornstarch. You can use more cornstarch if needed.  Put the chicken into a pot of boiling water for 2-3 minutes blanching it. As the water starts to boil again the water will get really foamy, that is normal.  With a slotted spoon or colander pull the chicken out of the boiling water. This is velveting chicken! I use the same large skillet to blanch the chicken and to stir-fry the chicken. So once I pull the chicken out of the boiling water I dump the water out of the skillet and return it to the stove. On high heat put your chicken into the skillet and pour on the brown sauce! Stir the mixture and cook until it's hot and bubbly!  Serve over white rice.

Hibachi Soup

Hibachi Soup

1/2 stalk celery, chopped

1 small onion, chopped

2 carrots, chopped

2 tablespoons ginger, chopped

3 garlic cloves, minced

2 tablespoons chicken bouillon granules

3 tablespoons beef bouillon granules

1 cup thinly sliced mushrooms

2 quarts water (8 cups)

French fried onions

First off, the ingredients say "chopped" it means just cut it in half or fourths. Make it easy on yourself and leave the vegetables in large chunks! Alright, in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you will just need to add more water if too much water evaporates. After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french friend onions over the top.