CHICKEN & CORN CHOWDER

4 servings

5 chicken thighs, cut in 1-inch chunks
Salt & Pepper to taste
2 large onions, chopped
1 shallot, minced
2 celery stalks, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon smoked paprika
1 tablespoon old bay seasoning
2 bay leaves
1 tablespoon cornstarch
1 quart chicken stock, plus 1/4 cup
3/4 cup heavy cream
4 ears fresh corn, cut off the cob (or frozen corn kernels)
5-10 dashes hot sauce
1/4 cup shredded cheddar
fresh basil, chopped

Heat large pot on medium heat. Add olive oil and chicken. Season chicken with salt and pepper. Cook chicken for 5-7 minutes until lightly browned.

Add onions, shallot, celery, green bell pepper, garlic, thyme, paprika, old bay, bay leaves. Cook 5 more minutes, until vegetables are softened. Add 1 quart chicken stock. Simmer on low heat, with lid, for 35-45 minutes.

In a small bowl mix cornstarch and 1/4 cup remaining chicken stock. Pour mixture into the pot. Simmer for 1-2 minutes. This will thicken the chowder. Add cream and corn. Add hot sauce and adjust seasoning with salt & pepper if needed. Simmer 5 minutes. Turn off heat and add cheese.

Finish the chowder with fresh basil.

THAI BAKED FISH

A FEW SIMPLE INGREDIENTS


AND YOU GET A DELICIOUS & HEALTHY THAI FISH DINNER






4 tilapia filets
2 tablespoons cooking oil
2 onions, peeled, cut in half and sliced thin
2 cloves garlic
2 tablespoons rice wine vinegar
1 can diced tomaotes
1 cup chicken stock
1 lemon, juiced
1 tablespoon sesame oil
1 tablespoon fish sauce
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 red bell pepper ,sliced into rings
1 yellow bell pepper, sliced into rings
Salt & Pepper to taste
1 sprig fresh basil, roughly chopped
2 green onions, chopped

Season fish with salt and pepper. Heat skillet on medium heat. Add 1 tablespoon oil. When oil is hot, add tilapia. Brown on both sides, about 1-2 minutes per side. Do not fully cook. Remove from skillet.

In the same skillet, add 1 tablespoon oil. Saute onion and garlic for about 2 minutes, until onion is soft. Add vinegar, stock, lemon juice, tomatoes, sesame oil, fish sauce, ginger, and cayenne. Reduce heat to a simmer

Simmer sauce for 5 minutes. Adjust seasonings with salt and pepper if needed. Add fish, and bell peppers to the sauce. cook 5-7 more minutes, until the fish is fully cooked. Turn off heat and add fresh basil & scallions. Serve.

It's been too long!

Sorry it's been so long. Quite a few people have been asking me when I'm going to update my food blog. I've been soooo busy. I'm getting ready for the Atlanta Food Rave, which will be on August 27, 2010 (get tickets because they're going fast). I've also been working on a new business venture, but after August 27th I should be able to post more regularly.

Anyways, I made a tasty omelet for breakfast the other day.

I sauteed zucchini, onions, and green peppers in a roasted red pepper butter I made.







Then I added beaten eggs, seasoned with pepper (trying to cut back on salt every now and then).



Cooked it for a few minutes.




Added cheddar cheese. Yummy!



Flipped it over and served it with turkey bacon.





Sorry for the paper plate guys!!