Summer Corn Chowder -by Kathy Detweiler (I haven't tried this one yet, but intend to. YUM).
4 ears sweet corn
1 lb. potatoes
2 teaspoons olive oil
1 onion, diced
1 red bell pepper, diced
3 tablespoons flour
2 cups lowfat milk
1 1/4 cup reduced fat, reduced sodium chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
Green onions, sliced, for topping
Reduced fat cheddar cheese, for topping
Thoroughly wash potatoes and pierce with a fork. Microwave for 8 to 10 minutes or until fork tender. When cool, remove skins if desired and chop into bite-sized pieces.
Working over a bowl, slice corn kernels off cob, using the back of a knife or your hands to squeeze out any additional liquid from the cob. Set aside.
Heat olive oil in Dutch oven over medium-high heat. Add onions and sauté for 2 to 3 minutes or until tender. Add red bell pepper and sauté for 1 minute. Add corn and corn liquid, stir.
Whisk flour into 1/2 cup milk and add to corn mixture. Then, add the additional 1 1/2 cups milk and broth. Stir in salt and pepper. Cover and bring to a boil, then cook for 1 minute. Reduce heat to a simmer, uncover, and cook for an additional 10 minutes or until thickened. Stir in potatoes. Season with additional salt and pepper to taste, if desired.
Top with a tablespoon of cheddar cheese and green onions.
Garlic Mashed Potato Casserole
2 lbs potatoes, peeled and cut into large chunks
1/4 cup thinly sliced garlic
1 cup chicken broth
1/2 cup sour cream
2 tablespoons butter
salt and pepper to taste
1/2 cup Parmesan cheese, freshly grated
In a large pot put the potatoes, garlic and chicken broth along with 2 cups of water. Bring to a boil and boil for about 15 minutes or until tender. Drain off the liquid, but save 3/4 cup of the water.
Return the potatoes and garlic to the pot, and cook and stir on low until they are dried out a little. Start mashing the potatoes and garlic with a potato masher. Add the reserved liquid and continue mashing. Mix in the sour cream, salt and pepper and butter. Spread into a shallow baking dish. Sprinkle with the Parmesan cheese and bake for 30 minutes.
Brie and Bacon Quiche
1 packageDeep Dish Pie Crust, Pre-baked If Instructed
4 ounces, weight Brie Cheese (rind Removed If Preferred)
4 ounces, weight Swiss Cheese, Diced
10 slices Bacon, Cooked Crisp, Drained, Crumbled
6 whole Large Eggs
½ cups Whipping Cream
½ cups Sour Cream
1 teaspoon Worcestershire Sauce
1 dash Each Nutmeg, Salt, Pepper
Crumble cheeses in the bottom of the pie. Spread crumbled bacon on top. Mix all remaining ingredients thoroughly and pour into the pie pan.
Bake in a preheated 375 degree F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.
(this one comes from Kathy Detweiler as well) Sounds amazing!
Bacon and Egg Cups
25 min | 5 min prep
SERVES 3 , 2 each
6 slices bacon (for a healthier alternative, substitute turkey bacon)
1 ounce shredded cheese
Cracked black pepper
Preheat oven to 350 degrees.
Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
Crack one egg into each hole (I broke each yolk because my kids don’t like runny eggs).
Sprinkle with salt, cracked black pepper and cheese.
Bake at 350 degrees for 20 minutes or longer for crispier bacon.
Pop out of the muffin tins and serve.