We had the pleasure of attending a clambake yesterday at our fellow foodie friend's place and what a feast it was! Not only did we have clams we also had sweet potatoes with cinnamon and brown sugar butter, a root vegetable soup (with an apple cider broth base), a simple cabbage salad, crusty bread and apple crisp. Brad and I brought poblano corn chowder, cinnamon basil chicken and pumpkin roll. Brad was responsible for the chowder & chicken and they were absolutely delicious. We will definitely be making both again soon.
Poblano Corn Chowder
- 3 poblano peppers, washed, halved and seeded
- 1 red bell pepper, washed, halved and seeded
- 3 Tbsp olive oil1 onion, diced1 stalk celery, diced
- 2 cloves garlic, diced
- 1 tsp cumin
- 1/2 tsp oregano
- salt and pepper
- 3 Tbsp all-purpose flour
- 1 1/2 quarts chicken broth or water
- 1 1/2 pounds red-skinned potatoes, scrubbed, unpeeled, diced into small cubes
- 1 20-oz tube of frozen creamed corn, thawed
- 2 cups frozen corn kernels
- 1/2 cup half & half
Heat oil in large soup pot over medium heat. Add onions and celery. Season with cumin, oregano, salt and pepper and saute until onions are translucent, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes. Slowly add broth to pot. Increase the heat a bit and bring to a boil. Season with more salt (1/2-1 tsp) and add potatoes, creamed corn and diced roasted peppers. Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender. Add frozen corn kernels and simmer for 5-10 more minutes. Remove from heat and stir in half & half.
recipe courtesy of othersideof50.blogspot.com
Basil Cinnamon Chicken
- 1 whole chicken (2 thighs, 2 drumsticks, 2 breasts)
- 6 cloves garlic
- 1 bunch basil
- 1 bunch green onions, trimmed
- 1/2 c. olive oil
- juice of 1 lemon
- 4 T white wine vinegar
- 2 tsp. sea salt
- 1 tsp. cinnamon
- 1/2 tsp. cayenne pepper
- 1/2 tsp. white pepper
- 1/4 tsp. allspice
- Place all ingredients in food processor and process until smooth. Place chicken and marinade in ziploc bag and marinade for 3 hours or more. Remove chicken from marinade. Discard bag and grill meat until it reaches 145-150 degrees.
original recipe found here
3 comments:
This is my first time over to this blog and I am loving it! Can't wait to be a frequent visitor! : )
sarah...one recipe is better than the next! love your site and am beginning to try some recipes [although mine doesn't seem to turn out as perfectly as yours!]
Thanks Kristen! I hope you visit often!
Mrs Sikora - thanks for the kind words! I'm glad you're trying them! Let me know how they turn out :)
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