Chicken and Potato Chowder

I recently decided to make a chowder for my wife. I know she loves most types of soup, in particular of the chowder styles. I did this not only because I love her dearly, but also because I had leftover rosemary fingerling smashed potatoes staring at me every time I opened the refrigerator and I was not going to have them go to waste. Sure, I thought of making a corned beef hash with them, but the thought of my wife took over and won that urge.

Chicken and Potato Chowder Recipe
Chicken and Potato Chowder Recipe

This recipe was not only a great use of leftover, but super simple to make and full of comfort to boot. We ate this chowder for a few days, it was that good.

Ingredients:

  • 4 tbsp unsalted butter
  • 2 whole carrots, diced
  • 1 rib of celery, diced
  • 1 whole medium sized onion, diced
  • 1/4 cup of all purpose flour
  • 5 chicken tender loins, cooked and cubed or shredded
  • 1/2 tbsp salt, to taste
  • 1/2 tbsp dried thyme
  • 1 bay leaf
  • pinch of cracked black pepper
  • 5 cups of chicken stock
  • 2 cups of milk
  • 2 cups of cooked potatoes, diced
  • 1 cup of frozen corn
  • shredded cheddar cheese, optional

Start by having your mise-en-place in place as this is a bit of a quick process.

Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.

Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.

Chicken and Potato Chowder Ingredients
Chicken and Potato Chowder Ingredients

Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.

Now you are ready to serve.

Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.

Dig in. This chowder scream comfort. Maybe it is the tenderness of the vegetables and potatoes, or maybe it is the subtle, but flavorful hint of thyme, but overall this chowder will have you wanting another bowl, and another one the following day. My wife was super happy with this recipe, and I was as well, plus I was able to use up those great potatoes. Hope you enjoy!

Chicken and Potato Chowder
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 4 tbsp unsalted butter
  • 2 whole carrots, diced
  • 1 rib of celery, diced
  • 1 whole medium sized onion, diced
  • ¼ cup of all purpose flour
  • 5 chicken tender loins, cooked and cubed or shredded
  • ½ tbsp salt, to taste
  • ½ tbsp dried thyme
  • 1 bay leaf
  • pinch of cracked black pepper
  • 5 cups of chicken stock
  • 2 cups of milk
  • 2 cups of cooked potatoes, diced
  • 1 cup of frozen corn
  • shredded cheddar cheese, optional
Instructions
  1. Start by having your mise-en-place in place as this is a bit of a quick process.
  2. Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.
  3. Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.
  4. Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.
  5. Now you are ready to serve.
  6. Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.

 

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Fried Buffalo Chicken Sandwich

What a great holiday season it has been. I love this time of year when we can simply relax as a family, watch the kids open their presents, and enjoy my wife’s birthday, only to say the least. As we went through a busy Christmas day, and Eve at that, my wife’s birthday is always just right around the corner.  I decided that morning that the kids and I were going to surprise her and take her out to lunch, then to watch Star Wars, and then to take her and her parents out for dinner. My wife has been talking about this burger place that she recently enjoyed (Milwaukee Burger Company), and as we have not had a good burger lately, I figured what the heck. To say the least, we were stuffed (I actually did not even finish my food), and as we wobbled out of there, I thought for sure I would have fallen asleep at the movie. You know, comfy reclining chair, and dark theatre, plus way too full of a belly? Yeah, I was struggling, and in dangerous thoughts that I would have to eat again, only in a matter of hours. Yes, I was that full.

Regardless of the matter, I did stay awake during the movie, and a great one at that, and as I kind of got a second wind, we decided to head over to a local supper club, Diamond Jim’s. As they brought out bread and relish trays, I could not even fathom eating bread, although I watched my oldest boy probably take down two bread trays, and after I watched him inhale his bacon burger and fries at lunch, I only thought how is this even possible? By the way he also took down a rack of ribs and three huge shrimp, plus more fries after this bread contest! As much as I did not even want to order anything, as I was that full from lunch, I decided that I would try their fried chicken. I know, fried chicken in a steak house supper club, right? Anyway, I probably only had a few bites, good bites at that, and decided I would take it home to make for lunch the following day. This is when I decided I would make a fried chicken buffalo sandwich.

Fried Chicken Buffalo Sandwich Recipe
Fried Chicken Buffalo Sandwich Recipe

Now you are either fan of buffalo chicken, or not. My wife is not, and as a matter of fact I do not even think I have seen her use buffalo chicken sauce, ever. Me? I’m a huge fan, and I have even just poured stuff on a spoon before only just to have the sauce. This sandwich was a perfect use of leftover fried chicken and breaking it down into a sandwich was even better.

Let’s get started.

Ingredients:

  • Leftover fried chicken (I used have a breast, and a thick), warmed in the oven
  • 1 whole bolillo roll
  • 2 tbsp ranch, or blue dressing
  • 1/2 cup of your favorite buffalo sauce
  • 1 rib of celery, diced
  • 1/2 cup of shredded mozzarella cheese

Start by preheating your oven to 350 degrees.

Next, break up your chicken and remove the meat from the bone. Place onto a baking sheet, and place into the oven, cooking for about 10 minutes.

During this time, slice the roll. To the bottom, slather on the ranch or blue cheese dressing, then top both sides with mozzarella cheese. Place the bun, into the oven to not only warm the bread, but also to melt the cheese.

How to make a fried buffalo chicken sandwich
How to make a fried buffalo chicken sandwich

When the cheese is slightly melted, remove both the chicken and the bread from the oven.

To the bottom of the bread, cover with the diced celery.

Add the chicken to a bowl, pour over the buffalo sauce, and give a good mix to ensure the chicken is coated.

Now place the chicken onto the roll, fold and gently press down. Now dig in.

This sandwich was awesome. Great texture from the fried chicken and celery, along with the perfect tanginess from the sauce, really made this a great use of leftovers, and the great memories from the previous day. Next time however, I will only have a light snack before heading out on a great birthday for my wife. Hope you enjoy and Happy New Year!

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Creole Spice Blend

It’s that time of year again where I concoct a spice blend to give away as gift to my coworkers. As I put some thought into what type of blend I was going to make, I decided on making a Creole spice blend. I wanted something that could be diverse enough to add to most any grilled item, while at the same time provide a subtle kick. Now I know what you might be thinking, why not just user Emeril’s spice blend and be done with it, right? Well, no. I actually put time and effort into making these spice blends as I have done so probably for last six years or so, and I think that my coworker appreciate the handcrafted seasoning, plus I love making them!

I make a big batch of seasoning every year, so this probably made about 5 cups total.

Creole Spice Blend Recipe
Creole Spice Blend Recipe

Let’s get started, and if you have a spice shop nearby, source from them. The quality is so much better. These spices came from The Spice House in Milwaukee, Wisconsin.

Ingredients:

  • 2 oz mild paprika
  • 1 oz garlic powder
  • 1 oz salt
  • 1 oz onion powder
  • 1/2 oz dried oregano
  • 1/2 oz dried thyme
  • 1/2 oz cayenne pepper
  • 1/2 oz fine black pepper

I took the advice years ago from one of the employees of the Spice House when making any spice blend, and that is to mix, and mix until you think you can no longer mix. That’s where my KitchenAid mixer comes into play. If you do not have a mixer, then simply get a whisk out and whisk for about 5 minutes.

So the process is simple. Add everything to a mixing bowl, and mix for 5 minutes. Once done, pour into sealable bottles, and give away as gifts. Again, this roughly made about 5 cups, so I had some reserved for myself as well.

Creole Spice Blend Recipe
Creole Spice Blend Recipe

The result is pretty darn delicious. It was so addicting that I kept poking my finger in my personal batch and found myself going back to it. I’ve only used it on some eggs thus far, but I cannot wait to use it on things like shrimp and crayfish! Hope you enjoy.

Happy Holidays and Merry Christmas to you and yours!

Creole Spice Blend
Author: 
Recipe type: Spice
Prep time: 
Total time: 
Serves: 5cups
 
Ingredients
  • 2 oz mild paprika
  • 1 oz garlic powder
  • 1 oz salt
  • 1 oz onion powder
  • 1 oz dried oregano
  • 1 oz dried thyme
  • 1 oz cayenne pepper
  • 1 oz fine black pepper
Instructions
  1. I took the advice years ago from one of the employees of the Spice House when making any spice blend, and that is to mix, and mix until you think you can no longer mix. That’s where my KitchenAid mixer comes into play. If you do not have a mixer, then simply get a whisk out and whisk for about 5 minutes.
  2. So the process is simple. Add everything to a mixing bowl, and mix for 5 minutes. Once done, pour into sealable bottles, and give away as gifts. Again, this roughly made about 5 cups, so I had some reserved for myself as well.

 

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Mustard and Dill Smoked Salmon

This past Thanksgiving was pretty darn good. As you recall I made a couple of different turkeys, including a smoked turkey breast that was out of this world. My mother-n-law laid out a few appetizers before the big feast, and one of them was this great smoked salmon she picked up from Empire Fish in our area. Everyone surrounded that smoked salmon like they have never eaten in days, it was that good. So the following week, I remembered I had purchased a salmon that was on sale not too long ago, and I brought it up, only to be placed onto the smoker.

Mustard and Dill Smoked Salmon Recipe
Mustard and Dill Smoked Salmon Recipe

Any time I can mask mustard into a recipe, as my wife does not like mustard, I do, and this was one of those occasions. This recipe uses a dill and mustard spread over the top, that almost builds this awesome smokey crust on the salmon, and impart packs a bunch of additional flavor.

Let’s get started.

Ingredients:

  • 1 whole salmon filet, bones removed, skin on
  • 1/2 cup of yellow mustard
  • 1 tbsp dill
  • Cherry wood chips, soaked in water
  • Smoker
  • 1 tbsp canola oil

Start by getting your smoker started. Again, I use my Weber grill with the Smokenator 1000 accessory, which works really well, but use what you have.

In the meantime, rub the meat side of the salmon with the yellow mustard, then sprinkle on the dill. That’s it.

Mustard and Dill Smoked Salmon Ingredients
Mustard and Dill Smoked Salmon Ingredients

Before placing the salmon onto the smoker, I liked to brush a bit of oil on the grates where you are going to place the salmon to prevent the skin from sticking. Place the fish, skin side down onto the oiled grates, cover, and let smoke until your internal temperature of the salmon reads 150 degrees on your food thermometer.

Carefully lift up, and place on a plate.

Let cool for about 15 minutes or so, and then dig in. The end result is a perfectly smoked salmon that just flakes apart. When I served this up, it reminded me a lot like that Thanksgiving day. Everyone was picking at it and placing on top of crackers. Regardless, it was super delicious, and was way too easy to make. Hope you enjoy, and happy holidays to everyone!

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