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Repost… Summer Corn Chowder

Corn Chowder

i feel that this post needs to be redone.
1. the link in the original post doesn’t work any longer
2. if you follow the link’s recipe and then go back to mine, you may miss the tweaked steps that i feel make the recipe worthwhile…
so, here goes.

2 tbsp olive oil
2 tbsp butter — BUTTER. DON’T USE MARGARINE… that’s horrible
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 large red potatoes, diced, (not peeled, peeled, it’s up to you – i keep my skin on b/c nutrients baby…)
1 leek, diced (make sure you rinse this REALLY well, you don’t want dirt/sand throughout your entire dish)
1 bag frozen corn
2 cans cream corn (you could keep this out and just use 2 bags of frozen corn, but i feel that it makes the creaminess of the dish)
4 slices bacon
2 chicken breasts – cut into small chunks
2 plum tomatoes, seeded and cut into small chunks
1 cup half and half
5 cups veggie/chicken broth
3 tbsp flour
1/2 cup thinly slivered fresh basil leaves
1/4 tsp pepper
1/4 tsp salt
1/4 tsp smoked paprika

cook your bacon to desired crispness, set aside – do not drain pan
take your cut up leeks, onions and peppers and brown them in the bacon grease
set your veggies aside and throw your chicken into the oil…
while that’s cooking, crumble up your bacon
in a large pot, throw the onion and leeks in with the butter and olive oil. i know they are already cooked, but bear with me here…
allow the oil and butter to coat them and then throw the flour in and let cook for 3 – 5 minutes, stirring constantly
add the broth, chicken, bacon and potatoes, bring to a boil. reduce the heat to medium and cook, partially covered ((what is that?!?! i just put the lid on it and stirred it occasionally)) for 10 – 15 minutes until potatoes are tender. then add the corn, peppers, spices, and half and half. cook over low heat for about 10 minutes. throw in the tomatoes and basil and stir. let sit for about 3 minutes.
serve and enjoy! ūüôā


Maple Bacon Brussel Sprouts

growing up – brussel sprouts were definitely on my list of most hated foods…

they were usually boiled or steamed (i think) and generally disgusting…

as you get older – things change, and you begin to explore different ways of cooking things…

brussel sprouts came back into light a few years ago… with all these sites saying — i know you hated them growing up by try them this way!!!

and so we did … a couple years ago… tried them roasted and then tried them grilled… no.

still. no.

then i thought i would give them another try…

i found a few recipes and modified/combined them…

and …. it’s SO good!!! husband doesn’t like it so much — but i’m totally in love!!!

here goes:


1 lb of brussel sprouts – bottoms cut off and cut in half
4 pieces of bacon
1/2 cup dried cranberries
2 tbsp maple syrup — REAL maple syrup none of that HFCS crap
enough garlic for your liking
salt to taste

(see super simple list!)

pan fry up your bacon and save most of the grease… you’ll know if you have too much… but don’t get rid of it all (I never said this was a healthy recipe)
set bacon aside to drain
throw in your cut up brussel sprouts and stir around a bit to coat them in that deliciously unhealthy grease… let it cook for about 10 minutes… maybe longer depending on how green your brussels are – (how hard they are)
throw in the cranberries and stir around some more
cut up your bacon and throw that in with the garlic and then pour in your maple syrup
taste it… you know you want to — add some salt if you like…
now… this tastes REALLLY good… it really does… but i was thinking ya know… it needs a little kick… something to sass it up a bit…

on my counter i happen to have a bottle of Bragg Organic Unfiltered Raw Apple Cider Vinegar…
it’s zingy… i thought it might give it the kick i was looking for
BEST DECISION EVER!!! i know it’s not listed in the ingredients — b/c the first time i made this – i didn’t use it… you could also probably throw in some balsamic vinegar or another flavored vinegar and have it taste just as good…

stir around and continue to let the flavors meld together and possibly even brown some of the brussels…
cook until desired doneness





Summer Corn Chowder

back in the day – I used to frequent St. Louis Bread Company (a.k.a. Panera Bread Company) a lot… it was just down the street from my work and was just so GOOD!!!
anyways –
I kinda fell in love with their corn chowder, which only runs very limitedly . . . i’m guessing (by the name of the post and recipes I found -) that it’s a summer thing…
I decided to create my own… and honestly, I don’t remember how well I followed this recipe back when I first made it… or if I just created something and this was closest to it… *Shrug* it was long ago…
and the next time I made it, I probably semi-followed this recipe, b/c it was printed out in my cache of recipes…
so, here’s my base:
(((here is the recipe… i found out the link doesn’t work…))
Summer Corn Chowder
Panera Bread Recipe

Serves 4-5

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.

Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

and if you’ve read my blog at all – you know I like to tweak things to my liking.
so . . . my tweaks are this:
I have to make sure my peppers are good and cooked or they make bear sick.. so I added them in with the onions… and instead of just throwing them in the pot and wilting them — I did the following:
cook up 3 – 4 slices of bacon… throw your onions and peppers ( I used the entire pepper (red & green) and a medium onion) into the remaining bacon fat after bacon has been cooked to a crisp
when they are good and caramelized, add it to the melted butter & oil mixture
don’t drain that fat tho – cut up a couple pieces of chicken into really small pieces and cook that in the remaining bacon fat/veggie sweat
save the bacon and chicken for later
instead of 4 cups fresh corn I use 2 cans of cream corn and the same amount of frozen corn (thawed)
then I threw in some “fresh” (from the store) green beans when I threw in the potatoes
after it’s done boiling and doing whatever that step says… – throw in your chicken and crumbled up bacon.. (btw – crumble up your bacon after it cools down!)
add your salt and pepper, and I also added some smoked paprika.
it was yummmmmm

Pesto Rice & Chunks of meat

so, i made another creation…
i was flying by the seat of my pants ((seriously… what does that even mean?!?!?!))
and hoping to god it came out ok, cuz we’d ordered pizza the night before, and i didn’t want to have to order something again… haha!!
and it did!!! i was pleasantly surprised!! even husband and m/i/l liked it… yay!! ūüôā
i cooked up some jasmine rice.
– ya know … 1 1/2 cups chicken broth and 1 cup rice… bring it to a boil, and then lower heat and simmer for 20 minutes
make some pesto while that’s simmering…
i threw the following in my little food processor (my little one!!!)
a big bunch of basil
2 tbsp minced garlic
2 tbsp olive oil
1 tbsp sour cream
salt & pepper to taste

you can probably follow whatever pesto recipe you like… i found one and tweaked it — cuz —–duh!! that’s what i do!

for the “chunks of meat”
i would maaaayyyybbbbeeeee call these meatballs… but… that just didn’t sound right… altho — chunks of meat doesn’t sound good either… and i probably would crumble it up instead of making meatballs if i were to make it again.
but — i used some lamb burgers that i got from the farmers market… they were a mixture of ground lamb and ground bacon. . . i wasn’t going to try these… i really wasn’t… and i was kind of upset b/c husband said he hated lamb … AFTER… i bought them… his mom said he’d love it… haha!!!
he said it’s too gamey…
but, anyways
i got 2 hamburger patties, and just tore those apart and rolled them into balls… like i said, i’d just crumble it up and brown it next time (if there IS a next time)
you can probably use hamburger, or ground turkey or ground chicken…
i think the little balls tho gives it character… so … hmm… maybe i won’t just crumble it…
anyways i took all those little balls, threw in a tablespoon of olive oil, altho, i probably didn’t even need that… and i cooked those babies up…
the rice was done, i threw in the pesto and mixed it around, and then threw that into the mix with the meatballs…
and serve.
nomz. it was actually really good.
— dude… i ate red meat!! wait… is lamb red meat?!?! whatever — i ate something besides chicken!!!! holy whoa… the world is ending!
haha… just kidding. . .
anyways… husband said that it was really good and he couldn’t tell it was lamb… he said probably cutting it with the bacon tempered the gamey-ness out of it…
and m/i/l liked it.. .
so yay! success!!!
but, no pics… oops… it went in my belly much too quickly for that…

Rants & Raves

so, this blog is about several different things-¬†as long as i¬†can remember all i wanted to blog about…
i wanted to write one yesterday … and one the day before… but sleep, household chores, and time with bear came first (not in that order)

1. the inexcusable rudeness of some drivers
on base the other day a fire truck, ambulance, and cop cars were coming down the road ,everyone got over except for this girl in a truck and the person behind her who was either too close, or just not paying attention — i¬†couldn’t see that person, but i¬†could see this bitch finishing up her fast food breakfast, watching the fucking emergency vehicles in her rear view and just sitting there. they were the ONLY two cars that did not move thus forcing the emergency vehicles to have to go into oncoming traffic… OMG i¬†was pissed!!!¬† so here you are too fucking inconsiderate WATCHING THEM APPROACH AND YOU DON’T MOVE/!?!?!?!?!¬† with the amount of vehicles, you have to assume it was a life or death situation… but ya know maybe it wasn’t BUT HOW THE FUCK DO YOU KNOW!?!?!? get your ass out of the way… and to sit there and watch them?!!?! omg¬†i¬†wanted to get out of my car and punch through her fucking window and punch her repeatedly in the face… that could have caused soooo¬†many problems — a minor delay that is the difference between life & death – another accident b/c of them having to drive in the wrong lanes… anything… ugh i¬†was angry… angry¬†angry… and writing about it revives my anger — i¬†just absolutely hate when people don’t move… isn’t it the law?? i’m¬†PRETTY sure it is… so many things can happen if you don’t get your inconsiderate ass out of the way… ugh…

*deep breath* calm down…

2.¬†we went out to dinner the other night b/c i¬†was just way too tired¬†to make food… plus i¬†woke up pretty late¬†and it would have just taken too long… so we went¬†to this¬†place called Woody McGee’s Barstro… I want to write a yelp review — but i’m going to put it here first.¬†
first off — our server (becky) was great! she was super friendly and very¬†efficient…¬†when she was busy – others brought out what she couldn’t in a timely manner, i¬†don’t know if this was something that they just do, or if she was like – hey can you do this for me? … regardless — great service from her!¬† we were started with their in house¬†cornbread (according to miss becky¬†– everything they make is made in house, from scratch) – the corn bread was a roasted red pepper & jalapeno version… i’m¬†not such a fan of jalapenos… but omg¬†this corn bread was great!! husband said it could be made a little bit better by using cream corn… and i¬†do agree that would probably kick it up to amazing..¬† husband had their burger¬†of the day which was called the G.G.M. or A… i¬†don’t quite remember — but it was smoked gouda, white cheddar, PBR¬†fried onions, and bacon on top of the beef patty (i¬†have to specify beef patty b/c they have a 50/50 burger which is half ground beef and half ground bacon) but all this served on a pretzel roll… i¬†don’t know why it was called ggm/a¬† … b/c there’s only one g… but hey whatever… his first bite was great… and up until about 1/2 way through he was thoroughly enjoying it… but then … it got kinda cold as food does as time goes on, and it became √ľber¬†greasy… ūüė¶ so much so that he couldn’t finish it… so he just picked at it…the fries were decent, pretty peppery though… i¬†had a cup of the corn chowder… it was good… but not great… it could have been a littttttle¬†bit thicker — and there was TONS of bacon in it… which i¬†get — yay for bacon… but it was boiled maybe?? if i¬†had made it — i¬†would have made crispy bacon cut into smaller pieces and put it in maybe on the top so it retained its crispness… but it was still good… ((mine’s better!! haha))¬† and for the meal i¬†had their OMG Brussel Sprout Salad… i¬†have to tell you — my first bite — i¬†realllly¬†did say oh my god… and that was even missing part of the key ingredients… they take brussel¬†sprouts, and dismantle them… that might not be the right word — but seriously – they take apart the brussel¬†sprout and you have all these little leaves… and then they flash fry them, mix it with some goat cheese and cherry tomatoes and a white balsamic dressing… they forgot, however, to put my goat cheese on there… and there were, unfortunately, only a couple tomatoes… it was so good though, and when she did bring out the cheese – it definitely kicked it up another notch… she said there was a new person in the kitchen tonight – hence all the mistakes … i¬†think it could have been made better by definitely adding more tomatoes (which i¬†told her) and also .. .draining it a little bit more… i was only able to eat 2/3 of it… it just got to heavy with all the grease… so — definitely drain some more… and add more tomatoes… and then i think it would be perfection!!!¬† but anyways, if you’re in Virginia Beach off Holland Road — check it out… (

i did have more to write about … but of course …i forgot… *sigh* booooo….


well, there’s my rant, and my rave…




i remembered!!!


3. my body craves sugar. not just hmmm candy sounds good, but full on CRAVE-OMG-I-NEED-IT-NOW type of thing… and it’s not just a pms thing… but an all the time thing… i’m never going to lose weight if i keep giving into these cravings, b/c they are THAT strong, you have no idea… my willpower is not enough to defeat these mind numbing cravings… *shake my head* whatever am i going to do… why do you defy me body, why !!??!!


Cauliflower Bake – in the style of ~T~

Cauliflower Bake

A warming cauliflower, potato and leek casserole.



  1. Preheat oven to 350 ¬įF (175 ¬įC).
  2. Cook cauliflower in boiling water for 10 minutes. Cook potatoes in a separate pan of boiling water for 10 minutes.
  3. To make sauce melt butter in a pan, add leek and garlic and saute for 1 minute. Add flour and cook for another minute. Remove the pan from heat and gradually add the almond milk and 1/2 cup of the cheese. Add paprika.
  4. Put the cauliflower in a casserole dish, followed by the grape tomatoes and potatoes. Pour the sauce over the potatoes. Sprinkle the rest of the cheese on top of the casserole.
  5. Bake for 40 minutes until the vegetables are cooked through and the cheese is brown and bubbling.

so, a friend posted this recipe, and i said. hm. i have a head of cauliflower that i need to use.

and i can get leeks from the commissary.

so boom


i even planned it –

i made a menu for the week.

i NEVER do that!!!!!

but i did. and i’ve followed it thus far!!

yay me!!!

and of course, i modified it.

just a tiny bit.

oh, and up there — it doesn’t say to chop the cauliflower. into bite size chunks. make sure you do that, cuz once you boil it – it’s pretty difficult to cut… i don’t know why. it just is.

my modifications were:

chop up half of a large onion and half of a green pepper… add those in with the leek…

and i do have to say … watch what parmesan you use… that cheese doesn’t melt very well… soooo, if you can find the parm in a bag – -use it, granted it’s not as good or fresh as anything else, but your cheese sauce will work… mine didn’t so to make it a little bit more saucy and melty i threw in 1/4 cup of shredded mozzarella… oh, and don’t remove your pan from the heat, cuz then the cheese REALLY won’t melt, just lower the heat…

i also chopped up some chicken sausages that contain apple & gouda ((omg good!!)) {} i meant to add them before i added the cheese sauce, but i got distracted and forgot, it’s cool. i added them to the top and they kinda carmelized… i don’t know but YUM…

so yeah, throw it in the oven bake it for how long it says and pull it out… (no. that’s NOT what she said – don’t go there)

and enjoy

and you will enjoy

b/c holy crapnuggets it is SOOOO good!!!!!!!!!!!!!!

i couldn’t stop eating it. . .

i don’t know if it was the fact i had only eaten a small breakfast yesterday or if it was just that good

but i’m gonna put a combination of the both,

and when i heated it up for lunch today — just as delicious!!!!!!

of course, you can make this dish vegetarian by keeping to the recipe and not adding the sausage… but i think it would be good with some bacon or prosciutto on top too… jus sayin


so goooood!!!!!

so goooood!!!!!




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