Potato, Corn and Bacon Chowder
Chowder is a hearty and creamy classic. This version gets some extra flavor from everyone's favorite ingredient - bacon. Quick and easy, this will fast become a family favorite.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total time: 40 minutes
Yield: Makes 4 servings
Ingredients
- 1 tbsp. all-purpose flour
- 1 tbsp. butter
- 1/2 of a yellow onion, diced
- 3 russet potatoes, rinsed, peeled (optional) and cubed
- 2 cups corn (fresh or frozen) corn
- 1 tsp. Blue Frost Acres garlic powder
- 1 cup heavy cream
- 1 32 oz. box chicken broth
- 1-1/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- cayenne pepper (optional) to taste
- 1/2 pound thick-cut bacon, cooked and diced
Directions
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove and drain on paper towels. When cooled, chop bacon and set aside.
- In a large stock pot add butter and melt. When the butter has melted add the onion and 1/4 tsp of salt to help the onion sweat. Cover and cook over low heat for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
- Sprinkle in flour and whisk. Slowly add chicken broth and then heavy cream. Turn heat up to medium-high, then add potatoes, remaining salt, pepper, cayenne and bacon. Simmer for 25 minutes or until potatoes are tender.
- Once the potatoes are tender and the soup has thickened, remove from the heat. Serve immediately.
Meatball Stuffed Garlic Parmesan Bread
Love garlic bread? Well this simple twist on traditional garlic bread will sure to please your entire family or party guests!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total time: 1 hour
Yield: Makes 4-6 servings
Ingredients
- 1 Baguette
- 1 Lb. Ground Beef
- 1/4 Cup Bread Crumbs
- 2 Tbsp Parsley, chopped
- 1/4 Tbsp Salt
- 1/4 Tbsp Pepper
- 1 Tbsp Worcestershire Sauce
- 1 Egg
- 10-12 Slices Mozzarella Cheese
- Marinara Sauce, for dipping
Garlic Butter
- 3 Tbsp Melted Butter
- 1 Tsp Garlic Powder
- 2 Tbsp Parsley, chopped
- 2 Tbsp Parmesan, grated
Directions
- Preheat oven to 350°F.
- In a bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
- Pinch off a ball of the mixture, roll between your hands to make small meatballs (about the size of a golf ball).
- In a sauté pan, cook the meatballs over medium heat, turning to brown all sides. Remove from heat and drain on a paper towel.
- Slice the baguette into sections equal to the length of two meatballs.
- Hollow out the insides of the baguette pieces with a knife.
- When the meatballs have cooled, tightly wrap each meatball with a slice of mozzarella cheese.
- Push two rolled meatballs and cheese into each baguette piece.
- Slice the stuffed baguette pieces in half, then place them tightly side-by-side on a baking sheet lined with foil.
- In a small bowl, mix together ingredients for garlic butter.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil over the re-assembled baguette and bake for 15–20 minutes, until cheese is melted and the top is starting to brown.
- Remove the foil and serve with marinara.
Notes
Serve them as an appetizer for parties etc or serve them alongside your favorite pasta for dinner.
Save the insides of the baguettes to use later to make your own croutons or bread crumbs.
Garlic Chicken and Artichoke over Spaghetti Squash
This flavorful spaghetti squash dish is loaded with nutrients and makes an excellent healthy substitute in pasta recipes.
Prep Time: 45 minutes
Cook Time: 45 minutes
Total time: 1 hours 30 minutes
Yield: Makes 4 servings
Ingredients
- 1 spaghetti squash
- 2 boneless chicken breasts, cubed
- 1 can artichoke hearts, diced
- 1 jar marinara sauce
- 1 tablespoons garlic powder
- olive oil
- salt & pepper
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Slice spaghetti squash in half, lengthwise
- Remove seeds and center of each half of spaghetti squash and rub 1 tablespoon of olive oil on inside of each half
- Season each half with salt and pepper and place spaghetti squash with cut sides down on the prepared baking sheet
- bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, add olive oil to a large sauté pan and set to medium heat.
- Add cubed chicken breasts, salt, pepper and 1 teaspoon garlic powder and sauté until golden brown.
- Add diced artichokes and sauté another 3 minutes the remove from heat and set aside.
- Use a fork to scrape the spaghetti squash from the shell and use a spoon to scoop the stringy pulp from the squash and place in a medium bowl.
- Add the sautéed chicken and artichoke hearts, 1 tablespoon garlic powder, marinara sauce, salt and pepper to the bowl and toss.
- Serve warm
Crock Pot Split Pea Soup with Ham
Whenever you have leftover ham in the fridge, throw the ingredients in the slow cooker, turn it on and dinner is done. It's an easy and flavor-packed recipe for those on the go.
Prep Time: 15 minutes
Cook Time: 8-10 hours
Total time: 8-10 hours
Yield: Makes 8 servings
Ingredients
- 1 package (16 ounces) dried green split peas, rinsed
- 2 cups cubed fully cooked ham
- 1 large onion, chopped
- 1 cup chopped carrots
- 2 tablespoons garlic powder
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1 carton (32 ounces) reduced-sodium chicken broth
- 2 cups water
- olive oil
- salt & pepper
Directions
- Add olive oil to a large sauté pan and set to medium heat.
- Add onion and sauté until golden yellow, about 3 minutes.
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until peas are tender.
- Remove from heat and let cool for 5-10 minutes before serving.
Oven Roasted Chicken
Succulent roasted chicken is a household favorite. This chicken is perfectly seasoned and juicy!
Prep Time: 30 minutes
Cook Time: 2 hours
Total time: 2 hours 30 minutes
Yield: Makes 6 servings
Ingredients
- 1 roasting chicken
- 1 large yellow onion
- 1 1/2 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 teaspoon dried celery seed
- 2 tablespoon lemon juice
- 1/4 cup sunflower oil
- Paprika
- garlic powder
- salt & pepper
Directions
- Preheat the oven to 400ºF.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Place in a large plate or pan.
- Peel and quarter yellow onion and set aside. Mix rosemary, thyme, celery seed, basil and lemon juice in a bowl until evenly mixed.
- Smear the herb mix around the inside cavity of the chicken until evenly coated. Add the quartered onion to the cavity and close it loosely.
- Evenly coat the entire chicken with the sunflower oil. Make sure to get in all of the nooks and creases. Coat the entire chicken with the salt, pepper, and garlic powder. Finally, liberally coat the entire chicken with a good layer of paprika and place on a roasting rack in a deep pan. Add 3 or 4 cups of water to the bottom of the pan
- Cover loosely with aluminum foil and place in the oven to cook. Roast the chicken for 1 1/2 to 2 hours, until the juices run clear when you cut between a leg and thigh.
- Place in the oven and cook. Roast the chicken for 1 1/2 to 2 hours, until the juices run clear when you cut between a leg and thigh.
- Remove the foil and tear off pieces to cover the legs and knuckles. Turn the oven to broil. Put the chicken back in the oven for another 4 or 5 minutes until the skin is crispy and golden brown.
Notes
The drippings in the pan can be used to make chicken gravy.
Ultimate Macaroni & Cheese
This is our ultimate macaroni and cheese recipe! We've tried many recipes over the years, some good, some ok and some meh. So we decided to combine aspects from several of our favorite recipes into this one ultimate recipe. It is the most flavorful and cheesiest recipe you will find. It is sure to be a family favorite that is requested over and over!
Prep Time: 45 minutes
Cook Time: 35 minutes
Total time: 1 hour 15 minutes
Yield: Makes 12 servings
Ingredients
For pasta and sauce:
- 1 pound uncooked pasta (we recommend cavatappi, but shells or rigatoni will do)
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 cups heavy cream
- 2 cups milk
- 1 medium yellow onion, finely chopped
- 3 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
- 2 cups coarsely shredded colby cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 2 tablespoons ground mustard powder
- 1 teaspoon paprika
- 1 1/2 tablespoons ground white pepper
For crumb topping:
- 4 Tablespoons (1/2 stick) unsalted butter
- 2 cups Panko Japanese bread crumbs
- 1 tablespoon paprika
Directions
Make the crumb topping:
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and paprika, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
Make the pasta and sauce:
- Preheat the oven to 400ºF.
- Add olive oil to a medium heated skillet and add the finely chopped onion. Sauté onion until translucent (about 3-4 minutes). Remove onions from skillet and set aside.
- Cook the pasta in a large pot of water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour unto a thin paste (this is called a roux). Cook the roux, stirring constantly, for approximately 3 minutes until golden. Slowly whisk in the milk and then the cream. Mix in the sautéed onions, paprika, garlic powder, ground mustard and white pepper. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes.
- Stir in the shredded cheddar cheese, colby cheese, and parmesan cheese, stirring until well combined and melted.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
Notes
You may want to put a large tray or cookie sheet on a rack below the macaroni and cheese in case it bubbles over.
Let stand 5 minutes before serving.
The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
Grilled Chicken Salad and Cheese Sandwiches
An awesome combination of two classic sandwiches. Perfectly melded to create a crispy, meaty, gooey blending of flavors that is sure to please.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients
- 1 cup chicken broth
- 2 cups brown rice, cooked
- 1 cup quinoa, cooked
- 1-1/2 cups carrots, shredded
- 1 1/2 tablespoons garlic powder
- 1 medium onion, diced
- 1 2.25 oz can black olives, sliced
- 1 yellow or orange bell pepper, diced
- 1 tablespoon oregano
- olive oil
- salt & pepper
Directions
- Add olive oil to a large sauté pan and set to medium heat.
- Add garlic and onion and sauté until golden yellow, about 3 minutes.
- Add carrots, black olives, and pepper to the onions and garlic and continue to sauté for 5 minutes.
- Add chicken broth, brown rice and quinoa
- Add oregano, salt and pepper to taste and mix thoroughly.
- Turn heat to low, cover and simmer until most of he chicken broth has been absorbed, about 15-20 minutes
- Remove from heat and let cool for 5-10 minutes before serving.
Notes
Makes a great side dish or vegetarian main dish.
Brown Rice & Quinoa with Vegetables
This healthy, flavor-packed brown rice and quinoa dish will quickly be a favorite in your home.
Prep Time: 45 minutes
Cook Time: 45 minutes
Total time: 1 hours 30 minutes
Yield: Makes 4 servings
Ingredients
- 1 cup chicken broth
- 2 cups brown rice, cooked
- 1 cup quinoa, cooked
- 1-1/2 cups carrots, shredded
- 1 1/2 tablespoons garlic powder
- 1 medium onion, diced
- 1 2.25 oz can black olives, sliced
- 1 yellow or orange bell pepper, diced
- 1 tablespoon oregano
- olive oil
- salt & pepper
Directions
- Add olive oil to a large sauté pan and set to medium heat.
- Add garlic and onion and sauté until golden yellow, about 3 minutes.
- Add carrots, black olives, and pepper to the onions and garlic and continue to sauté for 5 minutes.
- Add chicken broth, brown rice and quinoa
- Add oregano, salt and pepper to taste and mix thoroughly.
- Turn heat to low, cover and simmer until most of he chicken broth has been absorbed, about 15-20 minutes
- Remove from heat and let cool for 5-10 minutes before serving.
Notes
Makes a great side dish or vegetarian main dish.