By now you probably have more corn than you know what to do with. So rather than eating ANOTHER corn on the cob (seriously, my floss is running low…) put it into some chowder. This steamy dish is perfect for those cooler nights. And if you have leftovers, freeze it in some Tupperware for a middle-of-the-winter treat.
1 large onion, chopped
3 stalks of celery, chopped
1 medium potato, cubed (add in 1 additional for a heartier meal)
5 ears of corn (or 2 12oz cans)
4 cups of chicken broth
1 can evaporated milk
1 sprig of thyme
1 tbsp corn starch
1 tsp of salt
1 tsp of pepper
Toss all of the ingredients in a crock pot and cook on low for 6-8 hours. Easiest. Recipe. Ever.
Football season is in full swing. However, as much as I love me some pizza and wings during NFL Sundays, I am trying to conserve some money. I figured chili is just the way to cook at home, eat yummy Fall food, and still have enough leftovers for the Monday night game. So fire up the crockpot when you wake up next Sunday and have a delish serve your self “buffet” set up for all day game watching. Your wallet will thank you and you can always check out the cute delivery guy next Sunday.
2 yellow onions, chopped
3 tablespoons butter
3 tablespoons of minced garlic (fresh not powder)
1/2 teaspoon salt
2 pounds Hot (or Mild) Italian Johnsonville Sausage crumbled (and then 1 pound ground beef, or turkey or even all 3 lbs. sausage, you pick!)
2 cans of diced tomatoes with green chilies (I used Rotel)
2 packages McCormick Chili Seasoning Mix (any flavor)
2 – 15 oz. cans Bush’s dark or light red kidney beans
2 green bell peppers chopped small
2 cans yellow corn
Pinch of cumin & red pepper flakes to taste (I ended up just throwing in a jalapeno instead of red pep flakes)
chicken broth, as desired for thinner consistency chili. It can also be stirred in at end.
Dump all ingredients in the order listed above and cook for 6-8 hrs. in crockpot. (I stirred half way through to make sure the meat was cooking evenly). I served with a platter of “garnishes” such as: shredded cheese, sour cream, pea shoots (or shredded lettuce), diced green onion, chopped avocado with a side warm baked corn bread. (don’t hate, but I cheated and used the store bought mixes vs. making from scratch). You can even skip the cornbread and crush up some tortilla chips as a topping as well. That’s why I love chili, its so versatile. Spicy, mild, whatever meat, veggies, and toppings galore, just eat and enjoy how you like it best!
Fish tacos are one of my absolute favorite summer meals (with a margarita, of course). I mean, you can’t go wrong with burgers and hot dogs, but fish tacos are the real treat. I first had them at a seafood restaurant in East Hampton with our friend Tara. At the time, I only ate salmon and these were made with Mahi Mahi. I was skeptical. But once I took my first bite it was heaven!
Just like our crabby cakes, I always thought fish tacos would be too daunting to make – would I overcook the fish?! Would the sauce come out just right?! Well it turns out they were much easier to make than I thought. We’ve been doing a lot of grilling this summer and we started running out of new options so I figured, “what the hell?”.
4 fillets of Mahi Mahi
1 tbsp chili pepper
2 tsp cayenne pepper
A pinch of salt
4 soft tortillas
1/2 cup plain greek yogurt
1 tbsp of mayo (Helmann’s, not Miracle Whip)
1 cup of red cabbage, thinly chopped
1/2 of a lime
2 cups of finely chopped cilantro
1/2 red onion finely chopped (I used my multi-chopper for these)
1/2 tomato finely chopped
1/2 of a lime
(You could also add corn for a sweeter taste.)
Season the Mahi Mahi with the chili pepper, cayenne and salt, and grill for 15 minutes – approximately 7-8 minutes on each side. While the fish is grilling, in a small bowl mix together the cilantro, onion, tomato and lime juice. In a separate bowl, mix together the yogurt, mayo, cabbage and lime juice. When the fish is just about done, warm the tortillas on the grill. Layer the fish, sauce and salsa in the tortilla and enjoy!
Salad Palette pleasers: crunch, sour, sweet, spice, creamy, filling. All of these elements in one dish? By the way, this isn’t even a dish per se. It’s a fantastic salad that I have served at every single barbecue I’ve ever hosted. Yes, I know it’s not summer. I see the snow on the ground, BUT we all need to eat more salads and veggies. Especially since 75% of us will be making the cliche lose weight/get healthy new years resolution in less than a month. So, you can thank me once your taste buds do a lil dance while eating this “boring old salad”. Oh and its gluten-free so you know that’s a fad these days and so this salad is also now chic.
1 avocado, diced (creamy & the binder)
1 cup of corn (defrost in the microwave, starch/filling)
1 red bell pepper, diced (crunchy a tad sweet)
1 lemon or lime (juice only no zest for the tart)
1/2-1 tbsp. tony’s (the Cajun spice, same one used in the salmon Omega 3 recipe…re use of ingredients is kind of the theme here if you haven’t quite caught on! Oh Hi! check out our Instagram to see what the container looks like. Adjust based on taste preference/saltiness)