Creamy Corn, Zucchini, and Bacon Chowder

Creamy Corn, Zucchini, and Bacon Chowder

5 strips thick cut bacon, chopped

2 tablespoons salted butter

1 yellow onion, chopped

1 ½ medium zucchini or yellow squash, chopped (about 2 cups chopped)

3 cups yellow corn kernels (frozen)

3 cloves garlic, chopped

2 tablespoons fresh thyme

½ teaspoon smoked paprika

red pepper flakes, to your taste

2 medium russet potatoes, peeled and chopped (about 2 cups chopped)

kosher salt and black pepper

4 cups low sodium chicken broth

1 cup whole milk or heavy cream

1 tablespoon honey

1 cup shredded gouda cheese

½ cup shredded cheddar cheese

2 tablespoons chopped chives

1. 1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.

   2. To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, paprika, and a big pinch of red pepper flakes. Cook another 2 minutes. Add the potatoes and broth. Cover, and bring the soup to a boil, simmer 10-15 minutes, until the potato is soft.

   3. Transfer 1/2 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and both cheeses, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.

   4. Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most. I use basil, thyme and oregano. Enjoy!

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Sesame Chicken Kabobs

                                 Sesame Chicken Kabobs

Yield: 6 servings

 

Prep: 2hours hours 30minutes minutes

Cook: 20minutes minutes

Total: 2hours hours 50minutes minutes

Ingredients

• 1/3 cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 10 boneless, skinless chicken tenders, cut into 1-inch chunks
• 1 1/2 tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• sweet soy sauce for serving
• rice for serving (4 C - rice measuring cup)

Instructions

• In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
• Serve immediately over rice (drizzle rice with sweet soy sauce).

Fried Chicken Sandwiches with Tangy Slaw

 Fried Chicken Sandwiches with Tangy Slaw

• Yield: 4-6 chicken sandwiches

Ingredients

Wet Ingredients for Chicken:

• 4 boneless skinless chicken breasts or tenders, pounded thin
• 1 tsp of each: onion powder, garlic powder, paprika and black pepper
• 1 cup buttermilk (or 1 cup milk + 1 teaspoon vinegar)
• 1 large egg

Dry Ingredients for Chicken:

• 1 1/2 cups flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 tsp of each: onion powder, garlic powder, paprika and black pepper
• 4–5 cups peanut oil for frying

Tangy Slaw:

• 1 package coleslaw mix
• 1 cup mayonnaise
• 4 tablespoon white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Sandwich Add-Ons:

• Brioche buns
• Swiss or pepperjack cheese
• Pickles
• Bacon (optional)
• BBQ sauce or Chick-fil-A sauce

Instructions

1. In bag or glass bowl, combine the chicken with all the wet ingredients.
2. BATTER: In a shallow bowl, combine all the dry ingredients except the oil.
3. SLAW: Toss all your ingredients together!
4. FRY: Heat the peanut oil in a frying pan until a speck of water sizzles across the top. Using tongs, shake excess liquid off the chicken pieces. Coat each piece in the dry flour mix. Add to the hot oil. Fry for 5 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel lined plate and sprinkle with a little more salt (to taste).
5. ASSEMBLE: Build your ideal summertime fried chicken sandwich with slaw, cheese, pickles and sauce

Find it online: https://pinchofyum.com/fried-chicken-sandwiches

SOUTHWEST SALAD WITH CILANTRO HONEY LIME DRESSING

 This dressing is SO good. The whole thing is so good.

SOUTHWEST SALAD WITH CILANTRO HONEY LIME DRESSING

INGREDIENTS 

SALAD:

• 1 1/2 large heads Romain lettuce (about 15-18 cups), washed and dried
• 1 small bag frozen corn, white or yellow, or fresh, 3-4 large cooked and cut off cob
• 1 can black beans, washed and drained
• 2 avocados, chopped (not too soft) choose avocados that are fairly firm
• 1 bunch green onions, sliced
• 4-5 Roma tomatoes, chopped, or about 3 cups of cherry or grape tomatoes, cut in half
• 1 red pepper, chopped
• 1 1/2 cup Pepper Jack Cheese, grated
• 1 1/2 cups Colby cheese, grated

DRESSING:

• 1 cup cilantro, rinsed, remove stems
• 1 cup mayonnaise
• 4-6 tablespoons fresh lime juice
• lime zest from one lime
• 2 tablespoons honey
• sea salt
• pepper
• 1/8 to 1/4 teaspoon cayenne

FOR SALAD:

• Chop lettuce into bite size pieces. Place lettuce in large serving bowl.

IF NOT USING IMMEDIATELY, LAYER IN THE FOLLOWING ORDER:

• Lettuce
• black beans
• corn
• peppers
• green onion
• avocado
• tomatoes
• grated cheeses
• air fried breaded chicken tenders

INSTRUCTIONS

• For Dressing: Chop cilantro. Whisk together in bowl rest of ingredients, add fresh cilantro. Add more lime, honey or cayenne to taste.
• Air fry breaded chicken tenders, let cool and chop.
• Toss salad with dressing just before serving, or serve dressing on the side of salad. If serving on side, double dressing.

https://abountifulkitchen.com/southwest-salad-with-cilantro-honey/#recipe

Chopped Thai Salad with Honey Garlic Dressing

 We didn't process the edamame or the cashews as directed, but feel free to try it.  

Chopped Thai Salad with Honey Garlic Dressing

yield: 8 SERVINGS prep time: 25 MINUTES

Dressing:

• ¼ cup canola, vegetable, avocado or other neutral-flavored oil

• 2 cloves garlic, peeled

• ¼ cup low-sodium soy sauce

• 2 tablespoons water

• 2 tablespoons unseasoned rice vinegar

• 1 heaping tablespoon honey

• 1 teaspoon sesame oil

• 1 tablespoon freshly grated ginger, or ginger paste

• ½ to 1 tablespoon fresh lime juice

Salad:

• 4 cups chopped kale or baby kale, about 113 grams

• 4 cups chopped romaine lettuce, about 113 grams

• 3 large carrots, peeled and small diced

• 1 red bell pepper, seeded and small diced

• 1 yellow bell pepper, seeded and small diced

• ½ cup chopped cilantro

• 1 to 2 green onions, white and green parts chopped

• ¾ cup roasted cashews

• 1 to 2 cups frozen, shelled edamame (fully cooked), thawed and patted dry (see note)

INSTRUCTIONS 

• Combine all the dressing ingredients together in a blender and process until smooth.

• Season to taste with salt and pepper, if needed.

• In a serving or salad bowl, add the chopped kale, romaine, carrots, bell peppers,

• cilantro and green onions.

• In a food processor (or blender…or by hand with an old-fashioned knife

• and cutting board), add the edamame and pulse until minced but still a little

• chunky in texture. Scrape the edamame into the salad bowl.

• Add the cashews to the food processor (or blender…or again, with a knife and

• cutting board) and pulse until coarsely chopped to desired texture. Add the cashews to the salad bowl.

• Give the salad ingredients a light toss.

• Pour about half of the dressing over the salad, and toss to combine.

• Add additional dressing to taste, and serve immediately. To preserve crisp

• leftovers, add the dressing only to individual servings instead of the whole batch

• so leftover salad doesn’t get soggy.