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  • Zucchini Lasagna
  • Grape Salad
  • Lemon Rice (A Lemon Lovers One Skillet E...
  • Zucchini Gratin with Yellow Squash
  • Beef Bulgogi (Korean Beef)

    • Zucchini Lasagna

    by Leave a Comment

    ZUCCHINI LASAGNA IS AN AMAZING LOW CARBOHYDRATE CASSEROLE THAT REPLACES THE LASAGNA NOODLES WITH ZUCCHINI SLICES.  IT IS EQUALLY AS DELECTABLE LOADED WITH MOUTHWATERING CHEESE, SAUSAGE AND SAUCE.  

    Summer is such an amazing time for fresh vegetables.  For those of you with a love of zucchini this fresh low carbohydrate Lasagna Zucchini is an absolute must try.  

    Mouthwatering Good Low Carb Zucchini Lasagna

    Happy summer to you all!  I hope you are having a terrific one!  How is your garden growing?  Do you have bushels and bushels of zucchini?  No problem because I have one terrific recipe for you!  This Zucchini Lasagna will knock your socks off!!  This beauty is low in carbohydrates and full of flavor!  The noodles in this recipe are replaced with thin zucchini strips making this lasagna a little healthier and a lot lower in carbs. You won’t miss the noodles at all and you will be wondering why you did not do this years ago. This recipe is simple, dependable and delicious easily making it one of our favorite summer rotation recipes. 

    Zucchini Lasagna (A More Than Satifying Low Carbohydrate Treat)

    HOW TO MAKE ZUCCHINI LASAGNA. 

    Simply cut the zucchini into thin slices lengthwise.  Lightly salt it and place on cookie sheets in oven for ten minutes.  Remove from oven and layer like noodles in a casserole dish with mozzarella, Parmesan, Italian sausage and tomato sauce.  It is so easy and your family is going to love it.  Hubby can not get enough of this delectable dish and leftovers (if there are any) heat up perfectly in the microwave. 

    Other ingredients that you might like in this lasagna:

    • Fresh Spinach
    • Fresh Diced Tomatoes
    • Sliced or shredded carrots
    • Ricotta Cheese
    • Provel Cheese (if it is available)

    WHAT ARE THE HEALTH BENEFITS TO ZUCCHINI?

    Zucchini is very low in calories but makes you feel very full therefore satisfying your appetite.  Zucchini is very low in sugar with a low glycemic index which helps keep the pounds from packing around the middle (I know you know what I am talking about).  It is high in antioxidants and Vitamin C and potassium. Potassium helps to lower blood pressure by balancing out the negative effects of salt.

    WHAT OTHER IDEAS ARE THERE FOR REPLACING NOODLES WITH ZUCCHINI? 

    • You can make zucchini ravioli by using thin slices of zucchini in the form of a T and adding a heaping tablespoon of cheese/meat mixture in the middle.  Then fold and place in casserole dish, cover with marinara and bake. 
    • Using a spiral vegetable slicer you can cut zucchini in the shape of noodles.  Saute the zoodles for just a couple of minutes (they cook very quickly) and serve with your favorite tomato sauce or alfredo sauce. 
    • Zucchini Roll Ups are made using thin slices of zucchini covered with a thin layer of cheese/meat mixture and rolled up. Larger zucchini are better for this but be careful because if they are too large they get tough. 

    So if you have bushels of zucchini, adore zucchini or are just watching your carbs this more than satisfying Zucchini Lasagna is a must try!  Put the ingredients on your shopping list today and give this fantastic recipe a whirl.  

    MORE ZUCCHINI RECIPES YOU WILL LOVE!

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    Zucchini Lasagna

    Ingredients

    • 3 medium zucchini thinly sliced lengthwise
    • Salt
    • 1 lb bulk Italian sausage
    • 1 medium onion chopped
    • 3 cloves garlic minced
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon fresh ground black pepper
    • 1 jar (24 ounce) marinara
    • 2 cups shredded mozzarella
    • 1 cup Italian blend
    • 1/2 cup shredded parmesan

    Instructions

    1. Preheat oven to 350 degrees. Spray or brush cookie sheets with olive oil. Sprinkle zucchini lightly with salt. Place in oven and bake for 10 minutes.
    2. Meanwhile in large skillet over medium heat brown Italian sausage. When almost completely browned add onion and cook additional 2-3 minutes. Add garlic, basil, oregano and pepper and cook for additional 30 seconds. Add marinara and simmer for 20 minutes. If sauce gets too thick add a couple of tablespoons of water at a time.
    3. To assemble spoon about 1 1/2 cups of the sauce into the bottom of a 9 X 13 inch casserole. Layer 1/3 of the zucchini, 1 cup mozzarella, 1/2 cup Italian blend and Parmesan. Layer with another 1/3 of zucchini and another 1 1/2 cups of sauce. Layer with the last of the zucchini and top with remaining sauce and cheese.
    4. Cover with foil and bake for 45 minutes at 350 degrees. Uncover and bake for additional 15-20 minutes. Let set for 10-15 minutes before slicing and serving. .
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    Grape Salad

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    CRUNCHY GRAPE SALAD IS A UNIQUE FAMILY AND FRIEND FAVORITE RECIPE. IT IS A DELECTABLE COMBINATION OF BOTH RED AND GREEN SEEDLESS GRAPES, CREAM CHEESE, SOUR CREAM, PECANS, WALNUTS AND BROWN SUGAR.  

    This summer delight is a must try. It comes together in about ten minutes and makes for the perfect seasonal dinner and party salad. 

    Crunchy Grape Salad

    I know this is an unusual salad.  But trust me this is one delicious treat.  Everyone that has tired it loves it.  This Crunchy Grape Salad comes together in a matter of minutes and is a family, friend and neighbor favorite.  It is a prefect side for Balsamic Vinegar Barbecue Ribs or Dry Rub Sweet Barbecue Pork Tenderloin.  It is a fantastic summer dish when grapes are at their best.  

    HOW TO MAKE CRUNCHY GRAPE SALAD RECIPE

    This salad is so darn easy.  Using a mixer beat cream cheese, sour cream, sugar and vanilla until creamy and smooth.  Stir in grapes and sprinkle with brown sugar and nuts.  Folks great side dishes don’t get much easier than this!

    Scrumptious Crunchy Grape Salad

    HELPFUL HINTS ON MAKING THIS CRUNCHY GRAPE SALAD EPIC!

    • Use any kind of seedless grapes including white, red and black.
    • Use any kind of sweet nuts including pecan, walnuts, almonds and cashews.
    • Do not use the low fat versions of cream cheese and sour cream.  They add moisture to this dish and you want it smooth and super creamy. 

    Do you have a special event coming up this summer that calls for one amazing unique salad? If so than this is a must try.  Believe me when I say that your quests will be asking for the recipe.  

    Tasty and Easy Crunchy Grape Salad

    This scrumptious Crunchy Grape Salad is a real crowd pleaser. Put the ingredients on your shopping list today and give this unique salad a whirl. 

    OTHER SIDE SALAD RECIPES YOU WILL LOVE!

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    Grape Salad

    Ingredients

    • 3 cups green grapes
    • 3 cups red grapes
    • 4 ounces cream cheese softened
    • 1/2 cup sour cream
    • 1 1/2 tablespoons sugar
    • 1/2 teaspoon vanilla
    • 2 tablespoons brown sugar
    • 1/4 cup chopped walnuts
    • 1/4 cups chopped pecans

    Instructions

    1. Using mixer blend cream cheese, sour cream, sugar and vanilla until smooth and creamy. Fold in grapes and sprinkle with brown sugar, walnuts and pecans.
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    Lemon Rice (A Lemon Lovers One Skillet Easy Recipe)

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    LEMON RICE IS LIGHTLY SEASONED WITH FRESH LEMON AND DILL.  IT IS A QUICK EASY SIDE DISH THAT IS PERFECT WITH CHICKEN, FISH, STEAK AND SHRIMP.  

    Looking for a change of pace from the standard cheesy pasta dish? 

    One Skillet Lemon Rice

    Calling all lemon lovers?  This light refreshing Lemon Rice recipe is the ultimate side dish.  This recipe comes together with cooking time in under thirty minutes making it ideal for those busy nights when you are trying to get everything done and supper on the table.  This delectable treat is made in one easy skillet which is right up my alley since being a food blogger makes an awful lot of dishes.  Lemon Rice goes wonderfully and complements so many main course meals  Here are just a few Seared Garlic Lemon Butter Scallops, Honey Mustard Salmon, One Skillet Kung Pao Chicken and Beef Bulgogi (Korean Beef)  

    HOW TO MAKE LEMON RICE!

    First add olive oil to large skillet over medium heat and add onion.  Cook for 2-3 minutes.  Add rice and continue cooking for another 3-4 minutes or until lightly toasted stirring continuously.  Pour in chicken broth, salt, dill weed and lemon juice.  Bring to a low boil.  Cover with tight fighting lid and turn to low and cook for 18-20 minutes.  Remove from the heat and let sit 5 minutes still covered.  Fluff with a fork. Garnish with lemon zest and fresh parsley. 

    Lemon Rice ( A Lemon Lovers Favorite )

    HELPFUL HINTS WHEN COOKING RICE. 

    • Always add salt to the water or chicken broth when cooking rice. 
    • Use a 2:1 water/rice ratio.
    • After bringing water and rice to a boil cover with tight fitting lid and turn to a low simmer. 
    • Avoid stirring and lifting the lid.  
    • Cook for 18 minutes and then remove from heat covered.  Leave set for 5 minutes and then fluff with a fork. 

    Delicious Lemon Rice

    Lemon Rice is easy, dependable and prefect with any number of main course entries.  Put the ingredients on your shopping list today and let me know what you think. 

    CALLING ALL LEMON LOVERS!  MORE LEMON RECIPES TO LOVE!

    Lemon Rice (A Delicious Lemon Lovers One Skillet Easy Recipe)

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    Lemon Rice (A Lemon Lovers One Skillet Easy Recipe)

    Ingredients

    • 3 tablespoons olive oil
    • 1 medium onion finely chopped
    • 1 cups long grain white rice
    • 3 1/2 cups chicken broth
    • 1/2 teaspoon salt
    • 2 teaspoons dill weed
    • 1/3 cup fresh lemon juice
    • 1 tablespoon lemon zest
    • 2 tablespoons chopped fresh Italian parsley

    Instructions

    1. Heat olive oil over medium heat in large saucepan. Add onion and cook for 2-3 minutes.  Add rice and continue cooking for another 3-4 minutes or until lightly toasted stirring continuously. Pour in chicken broth, salt, dill weed and lemon juice. Bring to a low boil.  Cover with tight fighting lid and turn to low and cook for 18-20 minutes. Remove from heat and let stand for 5 minutes covered.
    2. Fluff with a fork and garnish with lemon zest and parsley.
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    Zucchini Gratin with Yellow Squash

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    ZUCCHINI GRATIN WITH YELLOW SQUASH IS A DELICIOUS SIDE DISH THAT IS EASY AND QUICK TO PREPARE.  IT WILL MAKE A SUMMER SQUASH LOVER OUT OF YOU!

    Zucchini Gratin with Yellow Squash (A Gardeners Delight)

    Zucchini Gratin with Yellow Squash (A Gardeners Delight)

    Summer is in full force here and with it comes lots of fresh zucchini and yellow squash.  Even if you don’t grow it the season brings such an abundance that the market price drops on it consequently making this dish even more desirable.  This delectable Zucchini Gratin takes about 15 minutes of your devoted time and then it is in the oven for an additional 15-20 minutes making it very doable for a weeknight meal. This recipe will bring out a passion for zucchini and squash that you never knew you had! 

    WHAT IS ZUCCHINI

    Zucchini is a summer squash.  It is native to central America and Mexico but it is grown throughout the United States during the warm summer months. While you may think of zucchini as a vegetable it is actually a fruit.  Zucchini and yellow squash are low in calories with a low glycemic index. Both squashes are a good source of vitamins A and C, fiber and potassium and they make a great zucchini gratin.

    Zucchini Gratin with Yellow Squash

    HOW TO MAKE ZUCCHINI GRATIN!

    This delectable recipe could not be any easier!  Using an ovenproof skillet melt the butter and add the onion.  Saute until the onion is slightly soft and browned on the edges.  Add the garlic and cook one more minute.  Add cream and simmer until bubbly and slightly thickened.  Slowly stir in Parmesan then add zucchini and yellow squash and cook for a few more minutes.  Sprinkle with Gouda and bake for 15-20 minutes. 

    So easy and so delicious. It is amazing what happens to a veggie after you bake it in a bath of cream and cheese.  Oh yeah don’t forget to give credit to the garlic!  As if that isn’t enough there is a blanket of smoked gouda on the top to create the most delectable squash dish ever!

    Delectable Zucchini Gratin

    MORE ZUCCHINI RECIPES YOU WILL LOVE!

    This post was originally published September 7, 2015 and was republished July 16, 2018. 

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    Zucchini and Yellow Squash Au Gratin

    Ingredients

    • 2 tablespoons butter
    • 1/2 onion thinly sliced
    • 1 zucchini sliced in rounds 1/8 to 1/4 inch thick
    • 1 yellow squash sliced in rounds 1/8 to 1/4 inch thick
    • 2 large cloves garlic minced
    • 1/2 cup heavy cream
    • 1/4 cup parmesan
    • 1 cup shredded smoked gouda

    Instructions

    1. Preheat oven to 450 degrees
    2. Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.
    3. Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.
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    Beef Bulgogi (Korean Beef)

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    BEEF BULGOGI IS A KOREAN DISH WITH THIN SLICES OF STEAK MARINATED TO PERFECTION AND GRILLED OVER HIGH PRODUCING DELECTABLE CRISPY EDGES ON TENDER SLICES OF BEEF. 

    Just made this again and my darling daughter said “The house smells so good just like an Hibachi steakhouse.” 

    Flavor Packed Beef Bulgogi

    I just can not express to you just how wonderful this Beef Bulgogi is and with a little preparation it is  quick and easy.  You can use other cuts of beef besides flank steak to make this tasty recipe.  Sirlon, tenderloin, petite shoulder or any good cut of marbled beef will work.  The beef marinates for at least one hour and then I grill it at a high heat or flash fry in a little bit of hot oil in my cast iron skillet. 

    TRADITIONAL WAYS TO SERVE BEEF BULGOGI.

    • Serve with a bowl of steamed rice. 
    • Add onions, peppers, mushrooms and carrots to the skillet with the beef. 
    • Serve in lettuce wraps with Korean sticky rice and kimchi (spicy pickled cabbage)
    • Serve with Korean cucumber salad and noodles with kimchi.  

    Slightly Sweet Beef Bulgogi Recipe

    HOW TO MAKE BEEF BULGOGI. 

    Slice beef as thin as you can.  Freezing for a couple of hours helps with this. Place beef in large ziploc bag and add soy sauce, brown sugar, minced garlic, sesame oil, black pepper, grated pear and green onions. Marinate for one hour up to overnight.  

    Heat cast iron skillet or grill (you will need a small grate so the beef does not fall through) to medium high heat.  Add 1-2 tablespoons of oil to the skillet or brush grill grate with oil.  Remove beef from marinade with tongs to drain marinade.  Arrange beef in single layer and do not crowd. Cook beef in small batches resisting the urge to turn it until it is seared and crispy about 1-2 minutes.  Serve immediately.  

    HELPFUL HINTS TO MAKE THIS BEEF BULGOGI RECIPE EPIC!

    1. Make sure you slice the beef as thin as possible so it cooks fast and gets crispy on the edges.  
    2. Use tongs to remove the beef from the marinade draining as much as you can as this helps the beef cook properly.  You want the beef to sear not boil.  
    3. Resist the urge to turn the beef too soon or more than once therefore really searing it and getting it just perfect. 

    Korean Beef Bulgogi

    This bulgogi steak recipe will quickly become one of your favorite recipes.  It is dependable, easy and amazingly delicious!

    MORE BEEF RECIPES YOU WILL LOVE!

    Print
    Beef Bulgogi (Korean Beef)

    Ingredients

    • 1 lb. flank steak very thinly sliced
    • 1/3 cup low sodium soy sauce
    • 2 1/2 tablespoons brown sugar
    • 4 cloves of garlic minced
    • 2 tablespoons sesame oil
    • 1/3 teaspoon fresh ground black pepper
    • 1/3 cup chopped green onion (reserve two tablespoons to sprinkle on top)
    • 1 grated asian or red pear (see notes)
    • Canola oil

    Instructions

    1. Place steak in large Ziploc bag. Add soy sauce, brown sugar, garlic, sesame oil, pepper, green onion and pear. Marinate for at least one hour up to overnight.
    2. Add 1 tablespoon oil to cast iron skillet over medium high heat. Using tongs remove beef from marinade and place in skillet in single layer. Cook for 1-2 minutes per side or until browned and slightly crispy on the edges. Add more oil when necessary. Work in batches; plating the meat after it is done. Serve immediately.

    Notes

    Asian pears and red pears can be hard to find. You can sub any ripe pear if necessary.

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    Stuffed Portobella Mushrooms with Bruschetta

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    STUFFED PORTOBELLA MUSHROOMS WITH BRUSCHETTA AND MOZZARELLA ARE THE PERFECT SIDE FOR STEAKS, BURGERS, CHICKEN AND FISH. OR SKIP ALL OF THAT AND MAKE A WHOLE VEGETARIAN MEAL OUT OF THEM. 

    My husband said and I quote “This is one awesome way to make mushrooms.”  I agree wholeheartedly. 

    Stuffed Portobella Mushrooms with Bruschetta and Mozzarella

    Are you a big mushroom fan?  I just love mushrooms and this stuffed portobella mushroom recipe is one of the best.  They are so easy to prepare therefore making a weeknight dinner doable. For those of you who are on the fence about mushrooms you really must try these.  The sun ripened tomatoes, garlic, basil and mozzarella bring out the best these meaty portobellas have to offer.  Now add the sweet balsamic reduction sauce drizzled over the top and you have a little slice of heaven. 

    WHAT ARE PORTOBELLA MUSHROOMS? 

    Portobella Mushrooms are large dark mushrooms that have a broad flat cap hence making them excellent for stuffing and grilling.  They are from the cremini family and they have a rich meaty texture and flavor.  

    Stuffed Portobella Mushroom Recipe

    HOW TO MAKE STUFFED PORTOBELLA MUSHROOMS. 

    • First lets make the balsamic reduction sauce. In small saucepan whisk together balsamic vinegar and brown sugar.  Bring to low boil and reduce by half stirring several times. Remove from heat and allow to cool. 
    • In bowl combine diced tomatoes (both fresh and sun-dried), minced garlic, olive oil, fresh basil and salt & pepper to taste. 
    • Broil portobella mushrooms for about 8 minutes turning halfway through.  Top with shredded mozzarella and place back under broiler for 1-2 minutes or until the cheese just starts to brown.
    • Remove from oven divide bruschetta evenly placing on top of mushrooms.  Drizzle with cooled balsamic reduction sauce and serve.

    It does not get much better than this folks!  

     

    HOW TO PROPERLY CLEAN MUSHROOMS. 

    For all mushrooms (except morels) use a damp cloth to wipe each mushroom removing any dirt.  You can rinse them under gently running cold water and wipe dry with paper towels. Do not soak them.  Try to get them as dry as possible before proceeding with these Stuffed Portobella Mushrooms and other mushroom recipes. 

    Put the ingredients for these more than fabulous Stuffed Portobella Mushrooms on your shopping list today and make yourself an amazing meal. 

    MORE MUSHROOM RECIPES YOU WILL LOVE!

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    Stuffed Portobella Mushrooms with Bruschetta

    Ingredients

      Balsamic Reduction Sauce
    • 1/2 balsamic vinegar
    • 2 tablespoons brown sugar
      • Bruschetta
    • 2 cups small diced fresh tomatoes
    • 1/2 cup chopped sun-dried tomatoes (packed in oil)
    • 2 cloves minced garlic
    • 1 teaspoon olive oil
    • 1/4 cup chopped fresh basil
    • Salt & pepper to taste
      • Stuffed Mushrooms
    • 2 tablespoons olive oil
    • 6 portobella mushrooms stems removed and cleaned
    • 1 1/2 cups shredded mozzarella

    Instructions

    1. In small saucepan whisk together balsamic vinegar and brown sugar.  Bring to low boil and reduce by half stirring several times. Remove from heat and allow to cool.
    2. In bowl combine diced tomatoes (both fresh and sun-dried), minced garlic, 1 teaspoon olive oil, fresh basil and salt & pepper to taste. 
    3. Brush mushrooms with olive oil and broil for 8 minutes turning halfway through. Top with shredded mozzarella and place back under broiler for 1-2 minutes or just until the cheese begins to brown.
    4. Remove from oven divide bruschetta evenly placing on top of mushrooms.  Drizzle with cooled balsamic reduction sauce and serve.
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    Easy Lush Zucchini Bread

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    THIS EASY LUSH ZUCCHINI BREAD CAN BE WHIPPED UP IN NO TIME AT ALL AND MAKES THE MOST INCREDIBLE MOUTHWATERING LOAF OF ZUCCHINI BREAD YOU WILL EVER EAT. SO LUSH THAT BUTTER IS OPTIONAL FOR THIS BREAD!

    Grandma had it right.  If the sweet bread is made right than butter is optional!  That is just so true!

    Easy Lush Zucchini Bread

    Summer is in full force here and the zucchini is in full abundance.  Now I am not growing it this year but the market is full of it and therefore the price is dropping like flies.  Seems like a great time to make a zucchini loaf.  Now I really wanted to call this Easy Moist Zucchini Bread but because a large number of people (my daughter included) have some kind of strange anti moist word fetish I decided I had better stick with with Easy Lush Zucchini Bread. I hope that lush is a strong enough word to make the point that this bread is delicious and moist.  As grandma used to say “Nothing worse than a dry loaf of sweet bread.” 

    One of the keys to this delectable moist bread is safflower oil. Safflower oil is extracted from the seeds of it’s plants and is well known for it’s health benefits like managing blood sugar and lowering cholesterol levels.  It also makes a great moist loaf of bread.  Something tells me that my dear daughter is not going to like this post at all and for that reason I am getting a good laugh. 

    Easy Lush Zucchini Bread

    HOW TO MAKE ZUCCHINI BREAD RECIPE.

    First of all in a small bowl mix together flour, salt, baking soda, baking powder and cinnamon.  In larger bowl beat together eggs, oil, sugar, vanilla, and grated zucchini. Mix dry ingredients into wet ingredients. Stir in nuts if desired.  Pour into two greased loaf pans and bake.  As a result you will now you have two awesome loaves of sweet bread.  

    This bread freezes very well for up to two months. Cool the bread completely before freezing. Place the loaf in a ziploc freezer bag squeezing out all the air and then place that freezer bag in another freezer bag squeezing out all the air. To thaw remove from the freezer and place in the refrigerator still wrapped as this will avoid any excess condensation.  Allow to fully thaw and then before serving remove from refrigerator still wrapped and bring to room temperature.  

    Easy Lush Zucchini Bread

    DO I NEED TO PEEL THE ZUCCHINI FOR ZUCCHINI LOAF?

    Absolutely not.  I just wash it, cut off the top and bottom stem and grate it with the largest holes on my grater.  It is just that simple.  

    Put the ingredients for this zucchini loaf on your shopping list today.  It is easy, dependable, delicious and oh so moist.  Oh gosh there is that word again.  I hope I did not offend anyone!!

    Easy Lush Zucchini Bread

    MORE ZUCCHINI RECIPES YOU WILL LOVE!

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    Easy Lush Zucchini Bread

    Prep Time: 20 minutes

    Cook Time: 1 hour

    Yield: 2 loaves

    Ingredients

    • 3 cups all purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 tablespoon cinnamon
    • 3 eggs beaten
    • 1 1/4 cups safflower oil
    • 2 cups sugar
    • 1 tablespoon vanilla
    • 3 cups grated zucchini
    • Optional: I cup chopped walnuts

    Instructions

    1. In medium bowl whisk together flour, salt, baking soda, baking powder and cinnamon.
    2. In large bowl mix together eggs, safflower oil, sugar, vanilla and zucchini.
    3. Add dry ingredients to wet ingredients in three parts stirring just until combined. If desired stir in nuts.
    4. Pour into two greased 8 x 4 inch loaf pans. Bake for 55-60 minutes or until tooth inserted into top center comes out clean.
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    60 Soup Recipes To Warm Your Heart

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    A collection of Soup Recipes that will warm your heart and soul.  There is something for every soup lover in your life from chicken soup recipes, potato soup recipes and taco soup recipes. There is even a Bacon & Brats Soup and an Egg Roll Soup. 

    Soup Recipes To Warm Your Heart

    Soup Recipes To Warm Your Heart

    I know some of you may not be thinking about soup in July when it is almost one hundred degrees however this soup loving family eats it year round.  There is just something magical about a nice warm pot of soup at the end of long stressful day. The endless varieties and possibilities with soup consequently make it one of my favorite recipe categories.  There are several soup recipes that can be made in around thirty minutes therefore making it possible for a weeknight meal. Soup is full of so many wholesome ingredients. Most noteworthy is natures bounty of market fresh vegetables.  Fall is just a hop, skip and a jump away so put on your soup apron and make you and yours a warm hearty meal that you can feel awesome about.  

    60 Soup Recipes To Warm Your Heart

    Soup Recipes To Warm Your Heart

    Soup Recipes To Warm Your Heart

    Soup Recipes To Warm Your Heart

    Soup Recipes To Warm Your Heart

    Corn Chowder with Bacon and Potatoes

    by 4 Comments

    Corn Chowder is plump full of fresh sweet corn, tender chunks of potato and crispy bacon in a creamy chicken broth base that is lightly seasoned and flavorful. 

    Corn Chowder with Bacon and Potatoes

    Corn Chowder with Bacon and Potatoes

    I know for some of you it is almost too hard to think about soup weather when it is still in the eighties and nineties but for this soup loving family it is always a good time of the year for soup. There is nothing quite like a chunky creamy chowder to fill your hungry tummy! This Corn Chowder Recipe is chock full of bacon, potatoes and corn and is so quick to come together therefore it is definitely doable for a weeknight meal.  Summer is a perfect time for Corn Chowder because the farmers are bringing the best of the best sweet corn to market. 

    What is the difference between chowder and soup?

    I thought you would never ask. Chowder is a soup but it is chunkier and thicker and it is usually cream based. Similarly bisque is also a thick soup but in contrasts it is generally smooth while chowder is chunky.  Chowder, bisque, soup no matter it’s definition seems like it is all good for my soul and consequently warms my heart. 

    Corn Chowder with Bacon and Potatoes

     

     How to make Corn Chowder Recipe!

    1. First of all cook the bacon reserving 1-2 tablespoons of bacon grease. Coarsely chop bacon and set aside. 
    2. Heat bacon grease in large stockpot or dutch oven.  Add celery, carrots, onions, potatoes and corn and cook for 5-7 minutes. Add red pepper and cook for additional 3-5 minutes.  Stir in paprika, onion powder, garlic powder and ground cayenne pepper and cook for 30 seconds. 
    3. Add chicken broth.  Bring to low boil and simmer until potatoes are soft.  Stir in cream. 
    4. Pull one cup of broth from stockpot (trying not to get any vegetables). Mix with flour to create a slurry.  Whisk into soup using fork and bring back to a low boil. Simmer until slightly thickened for about 2-3 minutes.
    5. Stir in cream. 
    6. Finally add chopped bacon and parsley and serve.  

    Corn Chowder with Bacon and Potatoes

    Three easy ways to remove corn kernels from the cob!

    After shucking your corn and removing the silks you need to cut the kernels from the cob.  This is a messy adventure so here are three ways that might make it a little easier. 

    • Use a large wide bowl with a much smaller tall bowl in the bottom.  Balance the ear of corn vertically on the smaller bowl and carefully cut the kernels off hence letting them fall below into the big bowl.
    • Use a large cutting board and lay the corn horizontally. Carefully cut the kernels off.  Rotate several times to cut and remove all of the kernels consequently leaving most if not all the kernels on the cutting board.  
    • Above all this is my favorite method because it is quick and the only thing you will have to wash is the cutting board.  Use a large cutting board and stand the corn up vertically. Starting halfway down the corn carefully cut and remove kernels.  Turn it upside down and remove the rest of the kernels.  As a result this split in the middle seems to keep the kernels from flying off the cutting board. 

    Finally look at all that delicious goodness just waiting to jump into your mouth! Folks it really does not get much better than this Corn Chowder with Bacon and Potatoes. You should certainly put the ingredients on your shopping list today. 

    Even more delicious soup recipes you will love!

    This post was originally published January 29, 2015 and was republished July 9, 2018. 

    Print
    Corn Chowder with Bacon and Potatoes

    Ingredients

    • 4 slices bacon
    • 3 ears of corn
    • 2 stalks celery chopped
    • 2 carrots diced
    • 1/2 large onion diced
    • 2 gold potatoes chunked into 1/2 inch bites
    • 1/2 red pepper diced
    • 1 teaspoon paprika
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon ground cayenne pepper
    • 6 cups low sodium chicken broth
    • 3 tablespoons flour
    • 1/4 cup heavy cream
    • 1/4 cup fresh chopped parsley
    • Salt & Pepper to taste

    Instructions

    1. Cook bacon in skillet or in oven on baking sheet at 375 degrees until crispy; approximately 15 minutes. Remove to paper towels; reserving bacon grease. When cooled coarsely chop bacon.
    2. Shuck and remove silk from corn. Cut kernels from the ears of corn.
    3. Heat bacon grease in large stockpot or dutch oven over medium heat. Add corn, celery, carrots, onions and potatoes and cook for 5-7 minutes stirring once or twice. Add red pepper and cook for another 3-5 minutes. Add paprika, onion powder, garlic powder and cayenne; cook for 30 seconds.
    4. Add chicken broth.  Bring to low boil and simmer until potatoes are soft.
    5. Pull one cup of broth from stockpot (trying not to get any vegetables). Mix with flour to create a slurry.  Whisk into soup using fork and bring back to a low boil. Simmer until slightly thickened for about 2-3 minutes.
    6. Stir in cream.
    7. Add chopped bacon and parsley just before serving. Salt and pepper to taste.
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    Old Fashioned Silky Creamy Custard Pie

    by Leave a Comment

    Silky Creamy Custard Pie brings eggs, cream, milk, sugar and vanilla into an incredibly sweet creamy treat that is prepped in a matter of minutes. 

    Old Fashioned Silky Creamy Custard Pie

    Old Fashioned Silky Creamy Custard Pie

    Do you remember the way our grandparents used to cook with wholesome ingredients that everyone knew by name?  There weren’t box mixes and shortcuts.  What you put in a cake you pulled directly off the farm or the farmers market. This Silky Creamy Custard Pie reminds me of my grandmothers cooking.  When she cooked everything seemed to come together so quickly and easily yet tasted so extraordinary.  

    This delectable Custard Pie has six ingredients if you purchase an unbaked pie crust. I know what you are thinking Grandma would never do.  You are right but times were different then and there was not as much distraction then as there is now.  

    Old Fashioned Silky Creamy Custard Pie

    How to make Silky Creamy Custard Pie. 

    1. In small bowl separate one egg white from egg yolk reserving both.    
    2. Brush crust with beaten egg white and pre-bake for 7-8 minutes.  Let cool for 10 minutes.  
    3. In large bowl whisk together 3 of the eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk 
    4. Pour egg mixture into piecrust and sprinkle with nutmeg.  Bake for 35-45 minutes or until knife inserted in center comes out clean. 
    5. Cool on a wire rack.  Store in refrigerator. 

    Old Fashioned Silky Creamy Custard Pie

    I bet by this time you are thinking that you need to try this Silky Creamy Custard Pie.  I would agree with that thought.  

    Helpful hints to make this Custard Pie off the charts good!

    • If available use fresh ground nutmeg because it so full of flavor
    • I pour the egg mixture into the pie crust very carefully right there in the oven while the piecrust is on the rack.  
    • Do not over-bake. The pie should still be somewhat giggly.  
    • This pie tastes and cuts best when chilled.  

    Old Fashioned Silky Creamy Custard Pie

    Are you a pie loving family?  Here are some more pies for your enjoyment.  

    Print
    Old Fashioned Silky Creamy Custard Pie

    Ingredients

    • 1 (9 inch) unbaked pie crust
    • 4 large eggs
    • 3/4 cup sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla
    • 1 cup heavy cream
    • 1 1/2 cups milk
    • 1/4 teaspoon nutmeg

    Instructions

    1. Preheat oven to 400 degrees.
    2. In small bowl separate one egg white from egg yolk reserving both.    
    3. Brush crust with beaten egg white and pre-bake for 7-8 minutes.  Let cool for 10 minutes.  
    4. In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk.
    5. Pour egg mixture into piecrust and sprinkle with nutmeg.  Bake for 35-45 minutes or until knife inserted in center comes out clean. 
    6. Cool on a wire rack.  Store in refrigerator. 
    Schema/Recipe SEO Data Markup by Yummly Rich Recipes
    https://www.smalltownwoman.com/old-fashioned-silky-creamy-custard-pie/

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