Auntie Rae’s Corn Chowder



37592006624320Self-Isolation Recipes with a few stories sprinkled in.00Self-Isolation Recipes with a few stories sprinkled in.left288544000197104038201600019304002844800Spring, 202000Spring, 202037998400Johanson Quarantine Cookbook00Johanson Quarantine Cookbook-412750003283585197104000left547624000 Table of Contents TOC \o "1-3" \h \z \u Soups and Appetizers PAGEREF _Toc37164329 \h 4Auntie Rae’s Corn Chowder PAGEREF _Toc37164330 \h 4Greek Lemon Rice Soup PAGEREF _Toc37164331 \h 4French Onion Soup Puffs PAGEREF _Toc37164332 \h 5Creamy Tomato Tortellini Soup PAGEREF _Toc37164333 \h 5Recipe Title PAGEREF _Toc37164334 \h 6Sides and Veggies PAGEREF _Toc37164335 \h 7Rice and Beans PAGEREF _Toc37164336 \h 7Roasted Parmesan Carrots PAGEREF _Toc37164337 \h 7Garlic Roasted Potatoes PAGEREF _Toc37164338 \h 8Broccoli Casserole PAGEREF _Toc37164339 \h 8Greek Lemon Potatoes PAGEREF _Toc37164340 \h 9Recipe Title PAGEREF _Toc37164341 \h 9Main Dishes PAGEREF _Toc37164342 \h 10Connie’s Mom’s Paprika Chicken PAGEREF _Toc37164343 \h 10Pork Chops with Herbed Goat Cheese PAGEREF _Toc37164344 \h 10Pan Seared Sirloin Steak with Mushroom Sauce PAGEREF _Toc37164345 \h 11Epic Dry-Rubbed Baked Chicken Wings PAGEREF _Toc37164346 \h 11Crockpot Chicken and Dumplings PAGEREF _Toc37164347 \h 12Cheesy Ground Beef and Rice Casserole PAGEREF _Toc37164348 \h 12Recipe Title PAGEREF _Toc37164349 \h 13Breads and Doughs PAGEREF _Toc37164350 \h 14Pizza Dough PAGEREF _Toc37164351 \h 14Recipe Title PAGEREF _Toc37164352 \h 14Sweet things PAGEREF _Toc37164353 \h 15Recipe Title PAGEREF _Toc37164354 \h 15Random Stuff PAGEREF _Toc37164355 \h 16Small Batch Strawberry Jam PAGEREF _Toc37164356 \h 16Recipe Title PAGEREF _Toc37164357 \h 16Soups and AppetizersAuntie Rae’s Corn Chowder4 heaping tbsp margarine4 heaping tbsp flour3 cups milk4 cans cream cornCeleryCooked Ham or bacon, dicedOnionsGrated carrotsDirections:Make a roux with the margarine and flour. Add milk. Stir with a whisk.Add celery, bacon/ham, onion and carrots. Cook to soften vegetables.Add cream corn. Heat through.Auntie Rae’s corn chowder recipe is AMAZING and filling. Grandma made ? recipe and we were eating it for three days during our self-isolation in Nipawin. It was good that we didn’t have to cook lunch every day, as we were pretty busy watching curling reruns every afternoon!Greek Lemon Rice Soup6 cups chicken broth2 eggs1 lemon, juice and zest1.5 cups white rice1 tbsp olive oil1 – 2 chicken breasts, cooked and shreddedSalt and pepper to tasteDirections:Cook rice according to directions. Cook chicken and shred. Bring chicken broth to a simmer in a large pot.In a separate bowl, whisk together eggs, lemon juice and zest.Temper the eggs by adding ? cup at a time of hot chicken broth to egg mixture. This will warm them up without scrambling them. Whisk constantly as you add the broth to the eggs. Once you have added ~1 cup of broth to the eggs, it should be hot enough to pour into the larger pot.Simmer for 10-15 minutes, or until mixture thickens slightly, whisking every few minutes.Add chicken and rice. Heat for 5 minutes. Serve.French Onion Soup Puffs2 tbsp butter6 cups onion, diced? tsp pepper? tsp ground mustard? tsp salt1 cup Beef Broth2 tsp fresh thyme or ? tsp dried1 lb (454 g) pre-rolled puff pastry, thawed1 cup Gruyere Cheese, shredded1 tbsp chives, choppedDirections:In skillet, melt margarine over high heat. Add onions, salt, pepper, mustard, thyme and cook until onions are golden (about 15 minutes).Stir in broth and cook until most of the broth is reduced and onions are soft and dark caramel in colour, about 20 minutes. Let cool.Preheat oven to 425?F. Cut each piece of pastry into 25 x 2” squares. Press pieces of pastry into tart shells or mini muffin pans. Chill in refrigerator for 15 minutes. Top with about 2 tsp of the onion mixture. Sprinkle top with Gruyere cheese.Bake in the centre a baking sheet until pastry is golden brown and puffed, and cheese is bubbling (about 8-10 minutes). Top with chives before serving warm.These can be assembled and frozen in tart pans for 1 hour, then transferred into freezer containers and frozen for up to 3 months. Return to tart trays to bake from frozen, adding about 2 minutes to cooking time.Bake with parchment paper to reduce clean-up time.Creamy Tomato Tortellini Soup1 medium onion, diced3 garlic cloves, minced1 tsp olive oil1 sprig chopped rosemary or ? tsp dried28 oz diced tomatoes15 oz tomato sauce? tsp dried oregano4 large fresh basil leaves or ? tsp dried? tsp salt ? tsp pepper4 cups chicken stock? cup heavy cream20 oz three cheese tortellini? cup shredded parmesan cheeseDirections:Sauté onion, garlic, olive oil, rosemary in a large pot over medium heat for 5 minutes or until onions are translucent.Add diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream. Stir well. Simmer for 20 minutes.Add tortellini and cook for 12-15 minutes or until the tortellini is tender and cooked through. Add more chicken broth if it is too thick.Stir in parmesan cheese. Serve and garnish with salt, pepper, fresh basil, and parmesan cheese to taste. Recipe TitleDirections:Sides and VeggiesRice and Beans? tbsp olive oil? onion, dicedSmall red pepper, diced1 tsp minced garlic1 c brown rice, uncooked? can kidney beans, drained2 ? c chicken broth? c medium salsa? tbsp taco seasoningDirections:Heat oil in frying pan. Sauté onion and red pepper until tender. Add garlic, sauté 1 more minute.Add chicken stock and beans. Stir.Mix in brown rice. Cover and simmer for 15 min.Add salsa and taco seasoning. Warm through.Serve with sour cream, salsa, cheddar cheese and/or hot sauce.Roasted Parmesan CarrotsCarrotsOlive oilGarlic powderSalt and pepper to tasteGrated parmesan cheeseThyme or Italian seasoningDirections:Preheat oven to 375?F.Place carrots, oil, garlic powder, salt and pepper and thyme/Italian seasoning into a Ziploc bag. Knead until carrots are coated.Place a single layer of carrots into an oven-safe pan. Cover with parmesan cheese. Bake for 30 minutes or until carrots are fork-tenderGarlic Roasted Potatoesmini potatoes or peeled &quartered potatoes? cup olive oil1 ? tsp kosher (coarse) saltPepper2 tbsp minced garlic (~6 cloves)2 tbsp minced fresh parsley or 1 tsp driedDirections:Preheat oven to 400?F.Cut potatoes into 1” cubes. Place in a bowl with the olive oil, salt and pepper and garlic. Toss until potatoes are coated.Transfer potatoes and spread into a single layer. Roast in oven for 45 minutes to 1 hour until browned and crisp. Flip twice with a spatula during cooking time to ensure even browning.Remove from oven and toss with parsley, season to taste and serve hot.Broccoli Casserole6 cups broccoli florets? yellow onion, diced4 tbsp margarine1 can cream of mushroom soup? cups Miracle Whip or mayonnaise2 large eggs? tsp salt? tsp pepper2 cups shredded cheddar cheese, divided1 cup Ritz crackers, crushedDirections:Preheat oven to 350?F. Place wet broccoli florets and onion in a large microwave-safe bowl and cover with wet paper towel. Cook for 3 minutes.Drain water from the bowl and add margarine, mushroom soup, mayonnaise, eggs, salt, pepper and 1 cup of cheddar cheese. Mix well.Pour into greased 9 x 13 baking dish. Top with remaining cheese and crackers. Bake for 30 minutes. Greek Lemon Potatoes1.5 lbs mini potatoes or potatoes, peeled and diced? cup Olive Oil? cup lemon juice2 tsp dried oregano1 tsp dried rosemary1 tbsp crushed garlic1 tsp salt? tsp pepperDirections:Preheat oven to 400?F.Cut potatoes into 1” cubes, set aside.In a large bowl, mix remaining ingredients until well combined. Add potatoes and toss well to coat evenly.Pour into a baking dish, bake for 30-40 minutes. Stir occasionally to ensure even cooking and browning.Recipe TitleDirections:Main DishesConnie’s Mom’s Paprika Chicken4 chicken breasts or 8 thighs1 large onion, chopped? cup margarine1 ? cup rice, uncookedHungarian paprikaWaterSalt and pepperDirections:Sauté onion in margarine in Dutch oven.Add chicken, season with salt and pepper to taste. Brown for a few minutes.Cover chicken with liberal amounts of paprika and add about 2 inches of water. The mixture should have a nice orange colour.Cover and let simmer over medium heat for about 45 minutes.Add rice to mixture and simmer for an additional 15 minutes or until rice is cooked.Pork Chops with Herbed Goat Cheese1 ? tbsp margarine1 tsp Italian seasoning1 tsp lemon juice? to ? cup goat cheese? tsp Olive or canola oil4 pork chops? cup chicken stockSalt and pepper to tasteDirections:Combine margarine, seasoning, lemon juice and goat cheese in small microwavable bowl. Set aside.Heat oil in skillet. Season pork chops with salt and pepper, brown in oil. Add chicken stock, heat until stock is evaporated.Microwave goat cheese mixture until melted. Do not overheat. It should be at a ‘spreadable’ stage. Plate pork chops and top with goat cheese mixture.Pan Seared Sirloin Steak with Mushroom Sauce2 sirloin steakCoarse salt and pepper to taste4 tbsp butter, divided? tbsp Italian seasoning2 garlic cloves8 ounces mushroomsSalt and pepper to taste2 tbsp beef broth1 cup ? and ? creamDried parsley to tasteDirections:Season steaks with salt and pepper.Melt 2 tbsp butter, Italian seasoning and garlic to skillet. Add steaks and cook until desired doneness (about 3-4 minutes per side for medium rare).Remove steaks from skillet and keep covered. In same skillet, add remaining butter and melt over medium heat. Stir in sliced mushrooms and season with salt and pepper. Cook for 2-3 minutes or until tender.Pour in beef broth, cook for another minute.Add half and half cream and continue to cook for 2-3 more minutes, or until heated through. Plate steaks and top with mushroom sauce. Top with parsley and serve.Epic Dry-Rubbed Baked Chicken WingsDry Rub:1 tbsp chili powder? tbsp smoked paprika? tbsp onion powder? tbsp kosher (coarse) salt? tbsp brown sugar, packed? tsp Hungarian paprika? tsp cumin? tsp garlic powder? tsp cayenne pepper? tsp dried mustard powder? tsp black pepper? tsp dried oregano? tsp dried ground thymeWings:4 lbs chicken wings, thawed, rinsed and dried2 tbsp olive oilCreamy Gorgonzola Sauce:? cup mayonnaise3-6 Tbsp buttermilk2-3 oz crumbled gorgonzola cheese1 clove garlic, minced? tbsp lemon juice? tsp pepper? tsp kosher (coarse) saltDirections:Preheat oven to 400?F. Spray a broiling pan with oil spray (Pam).Wings: Combine all dry rub ingredients in a small mixing bowl, set aside. In a large mixing bowl, place wings and oil. Toss until coated with oil. Use your hands to rub the dry rub all over the chicken wings. Place chicken wings on pan in a single layer.Sauce: Use a food processor or blender. Add all ingredients, but only ? of the cheese. Process until smooth. Transfer to a serving bowl and stir in remaining cheese lightly. Cover and refrigerate until ready to use.Crockpot Chicken and Dumplings4 boneless skinless chicken breasts1 can chicken broth2 cans cream of chicken soupSliced carrotsSliced celery? cup peas? onionCrumbled baconParsleyGarlic powderSalt and pepper to taste1 can flaky biscuitsDirections:Place chicken breasts in bottom of crockpot.Pour chicken broth and both cream of chicken soup over it.Add in carrots, celery and onion – as much as you would like.Add garlic powder, salt and pepper and parsley flakes – as much as you would like.Cook on high 3 hours.Remove chicken and shred. Add the chicken back in with some crumbled bacon and peas. Stir together.Break up the flaky biscuits, uncooked, and put on top of the mixture. Continue cooking for ~ 1 more hour or until biscuits are cooked through.Cheesy Ground Beef and Rice Casserole3 tbsp margarine? cups onion, minced1 garlic clove, minced? cup mushrooms, minced3 tbsp flour? cups cream (or milk)? cups chicken broth? tsp pepper Salt to taste2 cups water1 lb ground beef, browned1 cup carrots, sliced1 cup shredded Cheddar or Colby Jack cheese 1 cup uncooked white riceDirections:Preheat oven to 350?F.In a medium saucepan over medium heat, melt butter and whisk in onion, garlic and mushrooms. Heat until onion begins to be translucent.Add flour, whisking continuously for 30-60 seconds.Add cream and broth. Cook until it thickens. Remove from heat.Spray an 8” x 9” baking dish with non-stick spray. Pour mixture into dish and add rice, water, beef and carrots. Stir to combine.Bake for 90 minutes. Add cheese and bake until cheese is melted, approximately 10 minutes. Recipe TitleDirections:Breads and DoughsPizza Dough3 ? to 4 cups flour + ? cup1 tsp sugar1 envelope (2 ? tsp) fast rising yeast2 tsp kosher (coarse) salt1 ? cups water, very warm2 tbsp olive oil + 2 tspDirections:Combine 3 ? cups of the flour, sugar, yeast and salt in a bowl and combine. If you don’t have kosher salt, substitute with regular salt but use less (~1 ? tsp).Combine very warm water and oil in a measuring cup. Pour into flour mixture, mix with wooden spoon until dough forms into a ball. If you need more flour to make a ball, add 2 tbsp at a time. If dough is too dry, add more water 1 tbsp at a time. Scrape the dough onto a lightly floured surface. Gently knead until you have a smooth, firm ball.Grease a large bowl with 2 tbsp olive oil. Add dough, cover with lid, plastic wrap or tea towel. Place in a warm area and let sit until it doubles in size, about 1 hour. Turn out onto a lightly floured surface. Cut dough into two pieces (for thin crust, divide into 3 pieces). Cover with a clean kitchen towel or plastic wrap and let rest for 10 minutes.Form into pizza pans and top as desired. Bake for 20-30 minutes until crust is cooked through and lightly golden.Recipe TitleDirections:Sweet thingsRecipe TitleDirections:Random StuffSmall Batch Strawberry Jam4 c strawberries, washed and quartered? c sugar3 tbsp lemon juiceDirections:Put a saucer in the freezer before you start.Marinate quartered strawberries and sugar for about an hour.Put mixture into a saucepan and add lemon juice.Cook on low heat until sugar completely dissolves. Be sure that all sugar is dissolved before turning up heat and bring to a boil.Boil for 5-10 minutes and then turn off heat.Spoon a little onto the frozen saucer. Leave for 30 seconds, then press with your finger. If the jam wrinkles and doesn’t flood into the gap, it is ready. If not, heat for a couple more minutes. Repeat the wrinkle test until ready.Recipe TitleDirections: ................
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