Sweet corn and coconut milk chowder

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1-2 fresh jalapeño peppers, seeded and diced (use two if you like more heat)
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1 (14-ounce) can full-fat coconut milk
• 3 cups chicken broth
• Salt and pepper to taste
• 1 teaspoon fresh lime zest
• 2 tablespoons fresh lime juice

Toppings:

• 1/2 cup fresh cilantro, minced
• 3 pickled jalapeños, sliced into thin rounds
• 1/2 cup fresh or frozen corn kernels (thawed if frozen)
• 3 tablespoons unsweetened coconut flakes

Instructions

1. Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
2. Stir in coconut milk and broth. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
3. Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
4. Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
5. Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.

Original recipe from ohmyveggies.  The original recipe called for water instead of chicken broth.  

From ohmyveggies

Cheesy Pumpkin Sage Sausage Soup

Original recipe from the snappygourmet
Ingredients

• 1 pound Jimmy Dean Sage Sausage
• 8 oz. crimini or button mushrooms, sliced
• 3 garlic cloves, minced
• 5-6 cups chicken broth
• 1 (15oz.) can pumpkin
• 1 (8 oz.) package cream cheese (regular or reduced fat), cubed
• 1 cup shredded Swiss cheese
• Dash ground nutmeg
• Salt & Pepper to taste
• 1 lb. pasta
• Fresh chives or sage for garnish (optional)

Instructions

1. Add sausage, mushrooms, and garlic to a  large pot over medium-high heat. Crumble sausage with fork, and cook everything, stirring frequently about 4-6 minutes or until mushrooms are soft and sausage is no longer pink. Drain off excess fat.
2. Add chicken broth and pumpkin to pan and stir to combine. Mix in cubes of cream cheese and Swiss cheese and stir to combine until cheese has all melted and mixture is smooth. Might appear chunky for a little while, but keep stirring and it will come together. Add nutmeg, salt, and pepper. Lower heat to keep sauce warm.
3. Garnish soup with chives or sage if desired.

From the snappygourment

King Ranch Chicken

Ingredients

2 large chicken breasts, cooked and cubed
1/2 bell pepper sliced in rings
1/2 sweet onion sliced in rings

Sauce:
1 can cream of chicken soup
1 14.5 oz can diced tomatoes
grated cheese


Directions
Layer chicken, green pepper and onion in 8 inch square baking dish.  Mix sauce then pour over chicken and veggies.  Top with grated cheese and bake uncovered at 350 for 30 minutes.  Serve over rice.

Cream Biscuits

Cream Biscuits

Yield: Makes about 10-12 biscuits

Ingredients

• 3 tablespoons melted butter
• 2 cups all-purpose flour, plus more for dusting the surface
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 1/2 cups heavy cream

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
2. Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze* for future use.

Notes

*To flash freeze, place the unbaked biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

Blue Cheese Dressing

Ingredients

1 1/4 C mayonnaise
1/4 C buttermilk
1/4 tsp garlic salt
1/4 tsp onion salt
1/2 tsp salt
1 T dried parsley
pepper to taste
2 T crumbled blue cheese

Directions

Combine all ingredients and mix until smooth.

Taco Ring

INGREDIENTS

• 1lb lean ground beef
• 1(1 1/4 ounce) package taco seasoning mix
• 1cup shredded cheddar cheese (4 ounces)
• 2tablespoons water
• 2(8 ounce) packages refrigerated crescent dinner rolls
• 1medium bell pepper
• 1cup salsa
• 3cups lettuce, shredded
• 1medium tomatoes
• 1⁄4cup onion, chopped (optional)
• 1⁄2cup pitted ripe black olives(optional)
• sour cream (optional)

• DIRECTIONS

  1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
  2. Remove pan from heat.
  3. Stir in taco seasoning mix, cheese and water.
  4. Preheat oven to 375°F.
  5. Unroll crescent dough; separate into triangles.
  6. Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
  7. Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
  8. Bake at 20-25 minutes or until golden brown.
  9. Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
  10. If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
  11. Add your toppings to top of ring and finish with more shredded cheese and sour cream.

Creamy Ham & Broccoli Casserole

Ingredients

• 1 package (12 ounces) egg noodles

• 1 package (16 ounces) frozen broccoli cuts

• 3 cups cubed fully cooked ham

• 1 cup (4 ounces) shredded part-skim mozzarella cheese

• 1 cup (4 ounces) shredded Parmesan cheese

• 1/3 cup butter, cubed

• 1/2 cup half-and-half cream

• 1/4 teaspoon each garlic powder, salt and pepper

• Directions

  1. In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.
  2. Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. 
     Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or milk if necessary. Yield: 8 servings.