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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Cheesy Squash Chicken and Rice Bake

 Cheesy Squash Chicken and Rice Bake

Prep Time15minutes mins

Cook Time40minutes mins

Total Time55minutes mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 6 yellow/summer squashes chopped
• kosher salt and black pepper
• 1-2  yellow onions, chopped
• 1 pound boneless chicken breasts, cut into cubes
• 3 tablespoons salted butter
• 4 cloves garlic, minced or grated
• 3 cups basmati or jasmine rice
• 1 cup dry orzo pasta (use acini di pepe if needed)
• 2 tablespoons fresh thyme leaves
• 6 cups low sodium chicken broth
• 1/4 teaspoon cayenne pepper more or less to taste
• 3/4 cup shredded Havarti cheese (or break off pieces of sliced cheese)
• 1 ½ cups shredded sharp cheddar cheese
• 1 tablespoon chopped fresh chives (optional)

Instructions

1.                   1. Preheat the oven to 425 degrees F. 

2. Heat 1 tablespoon olive oil in a large oven safe pot or dutch oven over medium heat. When the oil shimmers, add the onion and cook until tender. Add squash and season with salt and pepper. Cook until the zucchini is golden, 5-8 minutes. Push vegetables to side of skillet and make room in center for chicken.

3. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes, until the rice is mostly cooked.

4. Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar. Scatter the remaining cheeses overtop the casserole. Sprinkle on the chives.

5. Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm.

 https://www.halfbakedharvest.com/cheesy-zucchini-chicken-and-rice-bake/

Roasted Veggie Soup

This is so yummy, especially because I really love roasted veggies! You can sub out different veggies depending on what you have and what sounds good to you. This also freezes well, which is good because it makes more than we can eat! It's delicious served with some cornbread or biscuits, or cheese quesadillas.

Roasted Veggie Soup
Veggies:
1 each: red and green bell pepper, chopped into 1-inch pieces
1 large onion, chopped
1 c. fresh or frozen corn
3 c. of your choice of veggies: cubed summer or winter squash, cubed eggplant, green beans (fresh or frozen), etc.
2 T. olive oil
3-4 garlic cloves, minced

Soup base:
4 cans or about 7-8 c. chicken broth
1 can  tomatoes either stewed, diced, or with chiles
1 can tomato puree or tomato sauce (2 small or 1 large)
2 T. lime juice
1/8-1/4 tsp. chipotle or cayenne pepper (to taste)
1-1 1/2 tsp. salt
2-3 tsp chili powder
1/2 tsp cumin

1/4 c. butter
1/4 c. flour
1 can white beans
1 can black beans
cilantro, optional

Heat the oven to 425.

In a large soup pot, combine the broth, tomatoes and spices. Bring to a boil; reduce heat and simmer for 30 minutes.

Meanwhile, mix the chopped veggies with the oil and garlic. Place on a large cookie sheet and roast for 30 minutes, stirring after 15 minutes.

After the 30 minutes, melt the butter in a small pan. Add the flour and whisk for a couple minutes until smooth, bubbly and browning. Slowly whisk into the tomato mixture. Add the vegetables, beans, and cilantro, if using.

Yield: 8-10 servings

Summer Squash Patties

This is a recipe I've had for years and finally tried. They were so good and easy!  You can use any kind of summer squash for this recipe. The bread/flour part is flexible too. I used wheat flour and 1 tsp of seasoned salt. You could totally do other spices too if something else sounds good, like Cajun for a spicier version!

Summer Squash Patties
6 c. coarsely grated unpeeled summer squash
1-2 eggs (depending on size)
1/4 c. + 2 T. wheat flour or bread crumbs OR 1/2 tube of crushed saltine crackers
seasoned salt, to taste
pepper, to taste
shredded cheese, optional

Lightly beat eggs. Mix the flour/crumbs and spices together and then add to the eggs along with the squash. Mix it all together.

Heat a griddle over medium to medium-high heat. If it's non-stick you can just brush it with olive oil. If it's not, you'll probably need to add more oil. Scoop out about 1/4 c. (I did a little less) squash onto the griddle and use the back of the measuring cup to flatten it.  Cook for 3-4 minutes, or until nicely browned. Flip and cook the second side. Top with a little cheese, if desired.

Keep in a warm oven or serve immediately.

Makes 10-12 patties, depending on how big you make them.

Squash and Ravioli Bake

This is Jeremy's new favorite pasta bake.  It's quite tasty!  It's from Simple and Delicious, but they called it Stacked Vegetables and Ravioli... or something like that...

Squash and Ravioli Bake

6 ServingsPrep: 20 min. Bake: 30 min. + standing

• 2 yellow summer squash
• 2 medium zucchini
• 1 package (12 ounces) refrigerated cheese ravioli
• 1 cup ricotta cheese
• 1 egg
• 1/2 teaspoon garlic salt
• 1 jar (24 ounces) marinara or spaghetti sauce
• 10 fresh basil leaves, divided (or sub dried)
• 3/4 cup shredded Parmesan cheese

• Preheat oven to 350°. Using a vegetable peeler, cut squash and
• zucchini into very thin lengthwise strips. In a Dutch oven, cook
• ravioli according to package directions, adding vegetable strips
• during last 3 minutes of cooking.
•  
• Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic
• salt; set aside. Drain ravioli and vegetables.
•  
• Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish.
• Layer with half the ravioli and vegetables, half the ricotta
• mixture, seven basil leaves and 1 cup marinara sauce. Layer with
• remaining ravioli and vegetables and marinara sauce. Dollop
• remaining ricotta mixture over top; sprinkle with Parmesan cheese.

• Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or  until cheese is melted. Let stand 10 minutes before cutting. Thinly
• slice remaining basil; sprinkle over top. Yield: 6 servings.