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

1. 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.
2. 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.
3. 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.
4. Once the potatoes are tender and the soup has thickened, remove from the heat. Serve immediately.

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

1. Preheat oven to 350°F.
2. In a bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
3. Pinch off a ball of the mixture, roll between your hands to make small meatballs (about the size of a golf ball).
4. In a sauté pan, cook the meatballs over medium heat, turning to brown all sides. Remove from heat and drain on a paper towel.
5. Slice the baguette into sections equal to the length of two meatballs.
6. Hollow out the insides of the baguette pieces with a knife.
7. When the meatballs have cooled, tightly wrap each meatball with a slice of mozzarella cheese.
8. Push two rolled meatballs and cheese into each baguette piece.
9. Slice the stuffed baguette pieces in half, then place them tightly side-by-side on a baking sheet lined with foil.
10. In a small bowl, mix together ingredients for garlic butter.
11. Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
12. 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.
13. 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.

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

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Slice spaghetti squash in half, lengthwise
3. Remove seeds and center of each half of spaghetti squash and rub 1 tablespoon of olive oil on inside of each half
4. Season each half with salt and pepper and place spaghetti squash with cut sides down on the prepared baking sheet
5. 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.
6. Meanwhile, add olive oil to a large sauté pan and set to medium heat.
7. Add cubed chicken breasts, salt, pepper and 1 teaspoon garlic powder and sauté until golden brown.
8. Add diced artichokes and sauté another 3 minutes the remove from heat and set aside.
9. 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.
10. Add the sautéed chicken and artichoke hearts, 1 tablespoon garlic powder, marinara sauce, salt and pepper to the bowl and toss.
11. Serve warm

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

1. Add olive oil to a large sauté pan and set to medium heat.
2. Add onion and sauté until golden yellow, about 3 minutes.
3. 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.
4. Remove from heat and let cool for 5-10 minutes before serving.

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

1. Preheat the oven to 400ºF.
2. 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.
3. Peel and quarter yellow onion and set aside. Mix rosemary, thyme, celery seed, basil and lemon juice in a bowl until evenly mixed.
4. 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.
5. 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
6. 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.
7. 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.
8. 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.