The Things I Love...

Tonight I am very thankful for the blessings in my life & finally realized why I have some of the obsessions I have...
1. A favorite Vacation spot

2. My Mother's Garden

3. Wonderful quirky adventures

4. The Huxtables (explains my love of  Le Creuset)

5. My Loves

My Jonathan

JK being goofy with our "twins" - Walter & Louise

Louise posing in her puppy preciousness

Regal Beauregard - Always the Prince

Always - the Knight Boys

My Nephew & Godson - Sid

 

To be so innocent   

Roasted Poblano Pepper & Chicken Chowder

Fresh Poblano chili peppers from our CSA share inspired this dish.  It is an easy weeknight, one pot Fall Supper.  I hope you enjoy!

Roasted Poblano Peppers, Chicken & Corn Chowder
Serves 6

1 pound red new potatoes, diced in to 1/2 inch cubes
4 Poblano peppers
1 Tbs butter
4 slices of turkey bacon, diced
1 small red onion, diced
2 tsp minced garlic
3 stalks celery, chopped
2 tsp minced jalapeno
1 can sweet corn kernels, drained
1 can cream style corn
4 cups chicken broth, reduced sodium
1 cup fat free 1/2 & 1/2
2 cups shredded rotisserie chicken
1/2 tsp chili powder
1/4 tsp each of salt of pepper
1/4 tsp thyme
Pinch of red pepper flakes
Mexican shredded cheese, touch of parsley & crusty French bread to serve

Preheat oven to 500 degrees.
In 5 qt Dutch oven cover your potatoes in water with a touch of salt.  Bring to a boil, cook until fork tender, drain and set aside to cool.
Place peppers on a foil baking sheet & roast at 500 degrees for 6 minutes per side.  Remove from oven and place in a paper sack (lunch style will work), close tightly & allow peppers to steam for 20 minutes.
Take your Dutch oven back over medium heat and melt butter.  Add the bacon  & cook until crisp, about 10 minutes.  Now add onion, garlic, celery, & jalapenos and stir frequently until the vegetables have softened but careful not to let garlic burn. Once the onion is looking translucent add the chili powder, salt, pepper, & chicken broth & bring to a boil for about 15 minutes (make sure to scrape the bottom of the pan so that all bits are incorporated).
Once peppers have steamed you can easily peel their skin,  remove seeds and roughly chop.  After chowder has boiled for 15 minutes turn heat down and add potatoes, chicken, 1/2 & 1/2, roasted poblano peppers, red pepper flakes & thyme.  Stir together well and bring to a simmer.  Allow chowder to simmer for 35-40 minutes.
Serve with a touch of cheese & parsley.  If you feel  it is  too spicy for some a teaspoon or two of light sour cream can tone down to heat.  A crusty French bread is perfect for dipping, and makes the hearty chowder a complete meal.  Hope you enjoy!

*** Time saving tip - the pre-chopped onions (1/2 cup), celery (1/2 cup) and garlic (2 tsp) can be a big help.  You can always roast the peppers & shred the chicken the night before for an even easier prep.

An evening with Norman Bates...

It is scary how fast time flies. A month or two ago we found out that the oldest movie theater in our town was going to be playing Psycho (hate that I have to even say the original, but I will).  I noted it & to my surprise it actually fit into our schedules.  Last night we realized how long it had been since we had even been out and about in town, just us.  We had a great meal on the patio at El Rey's Burrito Lounge. We enjoyed Queso Del Rey, margaritas, chardonnay, chicken and steak tacos. Followed by the Hitchcock classic on the big screen.  It was fun to watch this movie with an audience, & the old theater was the perfect place.   The Capri Theater typically hosts the independent film circuit. They will also throw in some classics for one night only, like last night.  Seeing  them on the big screen really does take the classics to another level.  It feels good to support local resources & grateful to those who work so hard to preserve our local landmarks.

A little Queso Del Rey never hurt anyone & vino served from a beaker - definitely original!

Fancy Wild Rice

This dish screams Fall. I think it would be perfect for Thanksgiving, and went wonderfully with the Roasted Orange Cornish Game hens & grilled broccoli the other night.  Hope you Enjoy.

Fancy Wild Rice, serves 3 to 4
1 6 ounce box of  Long Grain & Wild Rice, classic recipe (not instant)
2 1/4 cups low sodium chicken broth
2 tablespoons butter
1/4 cup sliced almonds
1/4 cup golden raisins
Dash of Herbs de Provence

Cook rice according to package, however use chicken broth rather than water and 1 tablespoon of butter.  When there are only ten minutes remaining for the rice melt the other tablespoon of butter in a large saute pan and toast almonds.  When rice is done add to the saute pan, with raisins and herbs de Provence, toss well & serve.

The golden raisins are sweet and perfect with the toasted buttery crunch of the almonds.  It takes the rice to a different level.  Next time I think I may go with more almonds and raisins (1/3 cup each) & maybe top with a touch of chopped parsley. Didn't know how my husband would react to the dish, but he loved it. Would be perfect with grilled chicken, fruit marinated chicken dish, or roasted turkey.

Tomato Soup, 2 ways

First off here is my dining room table in decoration progress - a little too dark for my taste but I am trying to lighten it up.
Now on to food.  In my daily life I bounce recipe ideas for my family off members of the Hill Family.  We know what they eat & they know what we eat - so well we even make modifications for the other family's preferences.  I thought it would be interesting to see how different our versions of the same recipe would be. Two things you must keep in mind here - the Hills are also feeding children & my husband is a very picky eater in ways Jennifer's is not and vice versa.  So my modifications are more of an adaptation for my husband's palate and not a correction to anyone's creations.  The following is Jennifer Hill's recipe for Tomato Soup and then there is my version of tomato soup. You deserve both!!! (Jen - I hope you don't mind me posting it).

Jennifer Hill's Tomato Soup with Cheddar Cheese Dumplings
1 28 oz can of diced tomatoes, undrained
2 tablespoons of butter
1 cup heavy cream
1 block of cheddar, diced
1 can Grands biscuits
Salt & Pepper
Bring tomatoes, butter, 14 ounces of water, salt and pepper to a boil.  During this time open biscuits, separate and quarter each.  Add a piece of cheese to each quartered biscuit and roll into a ball encasing the cheese. Once all cheddar dumplings are rolled, add cream to soup and bring to a boil, then add dumplings the to the soup, bring to a boil again and then turn down to medium.  Watch soup, once the dough is done you will see the cheese start to ooze a little - they are ready - serve & enjoy!!!

My version of Jennifer Hill's Tomato Soup

Lara's Tomato Basil Soup (totally ripped off from Jennifer Hill)
1 28 oz can petite diced tomatoes, undrained
1 14.5 oz can tomatoes w/ chilies, drained
3 tablespoons butter
8 medium Basil leaves, thinly sliced
Salt & Pepper - heavy on both
1 cup fat free 1/2 & 1/2
3 slices crispy turkey bacon, diced
2 oz Parmesan cheese mixed with 1 tsp of Italian seasoning
Warm loaf of garlic bread
Mix first 5 ingredients together and bring to a boil, let simmer for 15 minutes, add half & half, bring back to a boil & reduce to low - let sit for another 5 minutes or so.  Serve topped with crumbled bacon and seasoned Parmesan cheese accompanied by warm garlic bread.

The soup was awesome, can only imagine how heavenly it would be with the Cheddar Dumplings!!!  Also both are perfect fall work night dinners!  Thank you Jen!!!  Please enjoy both!!!

It is in the air...

Fall is around the corner.  Of course it is going to be 96 degrees this afternoon, but it is the air. You can smell it. Yesterday my friend Josh and I started talking about how we couldn't wait for the first outside fire of the year. We sounded like goofy 5 year olds.
I will say that my local haunts are not doing anything to discourage this excitement.  After three miles and seeing some wonderful friends at the gym I headed to the Farmers Market on a mission (took the day off from work).  The "Macho" ferns in our front urns finally gave in to the offensive Alabama heat.  While looking for replacements I found these mums.  They will be that beautiful burnt auburn color. Just remember when buying your mums that they only bloom once & honestly if I didn't have empty urns I wouldn't have bought these so close to full bloom.  I know that with this heat I will have to replace them soon anyway so I went for it!

Then I went to my favorite place, The Fresh Market & was greeted by pumpkins!!!   Beautiful, gorgeous pumpkins - I came home with two and everything I need to make my chili. I will share that recipe later in the weekend.  Chili, pumpkins & mums = Hello Fall!

I also came home with these.  One thing you have to know is that I am fascinated by china - I come by it honestly (I had a strange obsession with Limoge plates as a child).  This is definitely the most affordable of my favorites - Fiesta!  I adore it - it screams funky and out of the ordinary.  It says "I don't stay inside the lines or even want to fit into the appropriate box". Color is good!!! See Jennifer - I told you I was up to something.  In my defense there was a sale, buy 4 and get the 5th free.  And the Fiesta I already had needed company.  Ok now I am off to redo my cabinets to make room for my new friends.  Happy Friday!!!

Love October

Fall has arrived - nothing like the first smells of the season. The crisp air, pumpkin pie, leaves falling - I love it. However as a real life check -- (I am a CPA - October 15h deadline is the BEAR) I will post something next week when life has hopefully calmed down. Just a preview to my frame of mind but would fondue be bad for Christmas Day?