Summer Chicken and Grilled Corn Chowder

Ok.  I know.  Soup...in JULY??  Especially when most of the country has been dealing with 100+ degree temps for the last week plus??

Yeah, sorry.  Here in the Pacific NW, the summer has not been so harsh.  (Yet.)  Don't quote me, because in a couple of weeks I will probably be cursing myself for being so smug.  Yes, our warmest day so far was yesterday, which was about 90.  Really not so bad, by comparison.  I grew up where it routinely got to be 105 or more in the summer...with no central A/C.  So, yeah, this is still pretty livable (so far.)

Anyway.  Last week was the Fourth of July.  We spent the holiday with friends barbequing, hanging out, and doing fireworks in their cul-de-sac.  We potluck most years to their house, and this year I got off easy- a veggie tray with dip, some soda, and a dessert.  So I went to the store on the 4th for the veggies.  Holy cow, was it busy!!  While strolling through the produce section, I noticed the 6/$1 corn sale.  I had no plans to bring corn to the barbeque, but we all like corn, so I took advantage and bought 6 ears for $1.  I grilled some of it over this past weekend for dinner, but was left with 3 ears after that, just languishing in my kitchen.  Yesterday (Sunday) was fridge clean-out day, and I was faced with what to do with these last 3 ears of corn.  I decided to throw them on the grill, and figure out the rest later.

Later came today.  It's Monday...back to work, and I'm too tired to make a complicated dinner night.  Hubby took the kids out to grab dinner and a movie, and I pondered the grilled corn, as well as some other stray fridge ingredients, wondering if I could conjur up something out of them into something special...or at the very least, edible.  The answer, it turns out, was surprisingly simple.  This soup showcases fresh grilled corn, with a backdrop of creamy potatoes and a subtle hint of chicken.  The chicken is not the centerpiece here- that belongs to the corn, as it rightly deserves.  The chicken is just barely there, to provide a little structure and substance to an otherwise light, summery soup, making it seem more like a meal than a snack.  The flavor that comes from the grilled corn cannot be faked, so don't even think about substituting frozen or canned corn here- you will not get the same delicious results.  This is a light, yet substantial soup that delivers the essence of summer, right to your tastebuds.

To grill corn on the cob, remove husks and corn silk.  Wrap in foil and grill over a medium flame, turning occasionally, for 20 minutes.  Unwrap and cool, then cut corn from cobs.  Refrigerate until ready to use.

Summer Chicken and Grilled Corn Chowder

1 tbsp vegetable oil
1 small onion, diced
 About 3 cups grilled fresh corn, cut from cob
1 boneless skinless chicken breast
1 carton (32 oz) chicken broth
2 medium potatoes, peeled and diced
1/2 cup half and half
salt and pepper to taste
chopped chives for garnish (optional)

1.  Heat vegetable oil in a large pot.  Add onions and cook, stirring, for 5 minutes or until soft and translucent.

2.  Add corn and heat through.  Move vegetables to the side, and add chicken to the middle of the pot.  Brown chicken on one side, then turn and brown on the other.

3.  Add chicken broth and potatoes.  Bring to a boil, then reduce heat to low.  Simmer for about 20 minutes, or until chicken is cooked through and potatoes are tender.

4.  Remove chicken from soup and set aside.  Using a hand-held blender, blend soup for just a few seconds at a time.  You don't want to puree the soup, just blend it a bit so that there are still whole pieces of corn and potatoes. 

5.  Shred chicken with a fork, and return to the soup and stir in.

6.  Add salt and pepper to taste.  Stir in half and half.

7.  Serve in bowls topped with chopped chives.

Chocolate Peanut Butter Cake

 Well, I was not going to post this on this blog, because honestly, there's nothing healthy, easy, or particularly "common sense" about it.  However, not everything in life has to be, right?  And your son only turns 16 years old once, and if he happens to share your affinity for chocolate/peanut butter desserts, you are well-justified in making something like this (and blogging about it) once in awhile.

And also, my friend Jill asked me to share the recipe after I posted pictures on Facebook.  So, this is for you, Jill!

 I researched a ton for this cake.  I knew exactly what I had in mind for it, and I couldn't find any one recipe that was "it" for me.  So, as I usually do with these things, I combined elements from different recipes to make what I wanted it to be.  I also did not make the cake from scratch- I went for convenience, and used a boxed cake mix.  It was still really darned good!  This cake is incredibly rich.  It was so heavy, I had to weigh it, and it was over 6 pounds!  Make sure to cut thin slices of this to serve.  I gave generous slices of this to three teenaged boys, and they all complained that they could hardly finish them.

Chocolate Peanut Butter Birthday Cake

Cake:
1 box devil's food cake mix and ingredients included on package directions
1 cup peanut butter chips
1 cup dark or semi-sweet chocolate chips

1. Mix cake mix according to package directions.  Stir in peanut butter and chocolate chips.

2. Bake according to package directions in two 9" round cake pans.

3.  Cool 10 minutes in pans, then remove cake from pans and allow to cool completely on wire racks.  (I refrigerated mine to speed up the cooling process.)

Filling:
1.5 cup creamy good quality peanut butter, NOT natural or reduced fat
4 cups confectioner's sugar
2 tsp vanilla
2/3 cup heavy cream (plus more if necessary)

4.  Mix peanut butter, sugar, and vanilla with an electric mixer in a large bowl until it resembles coarse crumbs.

5.  Add cream and mix until it is a thick, fudgy consistency.

6.  Spray a 9" round cake pan with nonstick spray.  Press peanut butter mixture into the bottom of the pan, smoothing to the edge of the pan bottom .

7.  Freeze for 30 minutes.

Frosting:
1/2 cup (1 stick) butter, at room temperature (softened)
1 cup peanut butter
2 cups confectioner's sugar
1 tsp vanilla
2-3 tbsp heavy cream, or enough to achieved desired consistency

8. In a large bowl, combine butter, peanut butter, vanilla, and confectioner's sugar.  Mix with an electric mixer until it resembles coarse crumbs.

9.  Add 1 tbsp of cream at a time and continue to mix, until frosting is soft and creamy and at the desired consistency.

Chocolate Ganache:
4 oz. semisweet chocolate chips
1/2 cup heavy cream

10.  Place chips in a heatproof bowl and set aside.

11.  Heat cream in a saucepan over medium heat until it just begins to simmer.

12.  Remove from heat and immediately pour over chocolate chips in the bowl.  Allow to sit for 1 minute.

13.  Whisk mixture with a wire whisk until smoothe.

Topping:
15 mini Reese's Dark Chocolate Peanut Butter Cups, coarsly chopped
1/2 cup peanut butter chips

Cake Assembly:

14.  Place one cake round on cake platter upside down.

15.  Remove pan of peanut butter filling from freezer.  Add about 1 inch of warm water to a shallow pan, and put pan of peanut butter filling in it.  Allow to sit about 1 minute to loosen the filling.

16.  Run a knife or rubber spatula around the edge of the filling to loosen from pan, and pry up gently to pop it out of the pan in once piece.

17.  Place filling on cake layer, then add the other cake layer on top of the filling, right side up.

18.  Frost cake with peanut butter frosting.

19.  Prepare ganache.  Pour over the top of the frosted cake.  Use a rubber spatula to gently spread the ganache to the edges of the cake so that it drips down over the sides.

20.  Sprinkle chopped peanut butter cups and chips over the top.

Halibut Tacos

Fish tacos.  Back when I was in college, I worked part time in a bank, and across the street was a Del Taco.  I remember once going to work and looking at the reader board at the Del Taco and seeing the words "Fish tacos", and was completely disgusted by the idea!  Of course, I was young and a bit narrow-minded back then, and to me, tacos meant one thing: ground beef seasoned with a taco seasoning packet in one of those hard shells that taste like cardboard.  I had only recently been introduced to the idea of soft chicken tacos and was still getting used to that concept, and fish tacos was just way too outside of the norm for me.  I never even tried fish tacos until about a year ago.  We were over at the Oregon coast and went to a Mexican restaurant for lunch, and they had halibut tacos on the menu.  I had to try them.  They were amazing- and I couldn't believe I'd waited so long to try them!

These tacos are light, delicious, and easy.  The marinade comes together in a snap, the fish fillets marinate for only 10 minutes, and they cook under the broiler in about 10 minutes.  I love halibut so that's what I used here, but you could use any mild, white fish.  Tilapia would probably be lovely.

Halibut Tacos
Serves about 4

2  halibut fillets, about 4 oz. each
3-4 cloves garlic, pressed or minced finely
1 lime, zested and juiced
1/2 bunch cilantro, chopped, divided
1/2 tsp red pepper flakes
2 tbsp olive oil
salt/pepper to taste
1 cup shredded lettuce
1/2 grated sharp cheddar cheese
4 scallions, sliced thinly
Salsa, homemade or store bought
1 package corn tortillas

1.  Preheat broiler on high heat.  For the marinade, combine lime juice, lime zest, half of the cilantro,  olive oil, garlic, salt, pepper and red pepper flakes in a large ziplock bag.  Add fish fillets.  Marinate 10 minutes.

2.  While fish is marinating, shred cheese, lettuce, chop cilantro, and slice scallions.

3. Place fish fillets on a wire rack over a foil-lined shallow pan.  Broil about 10 minutes or until cooked through.  Thicker cuts of fish may take longer.  If fish begins to brown on top, cover with foil and continue to cook until done.

4.  Wrap tortillas (2 per taco) in a tea towel.  Microwave about 40 seconds just before serving.


5. When fish is cooked, remove from rack to a wide, shallow bowl or plate.  Use a fork to break the fish into large chunks.


6.  To serve, place two tortillas stacked on top of each other onto each plate.  Spoon fish in the center of each, then top with salsa, cheese, lettuce, cilantro, and onions.

Broiled Salmon With Garlic and Herbs (Gremolata)

Here in the Pacific Northwest, we enjoy a very short season wherein Copper River salmon are available.  The Copper River in Alaska is nearly 300 miles in length, and the salmon that run there become strong and robust, unlike any other salmon on the market.  Their peak season is mid-May to mid-June, and the season is so short that you have to jump on it before it is gone.

I love salmon, but I don't love its price: on average, it costs $10 per pound.  Hard to justify, when I can get chicken for $2.49 per pound or less.  Still, salmon is a delicacy, and one with immense health benefits.  I refuse to buy farmed salmon anymore.  Just do the research on it, and you will see why.  So when the Copper River Salmon hits the local grocery stores, I take advantage of it.

This is a recipe I have made for many years.  I did not always like salmon, or even fish in general- in fact, growing up, I did not much like fish at all.  I never had fresh fish though- my exposure to fish in my younger years was limited to the frozen fish sticks that pervaded the American market in the 1980s.  As such, I was not left with a favorable impression.  As an adult, I had salmon in restuarants, and was immediately won over.  It is so easy to cook at home too, and very versatile- it is delicious steamed, broiiled, or sauteed.

This recipe utilizes a basic gremolata, which is a paste made from garlic, lemon, and herbs.  It is a flavorful addition not only to fish and meats, but to vegetables, sauces, and anything else that can support the strong garlic and herb flavors.  It is excellent with steak, or in salad dressing.  It is a perfect match for the bold flavor of the Copper River salmon.  Try making some ahead and using throughout the week- you can add instant flavor to any dish.

Broiled Salmon with Garlic and Herbs (Gremolata)

Serves: 2

2 salmon filets
4 cloves garlic, pressed or finely minced
1 tsp freshly grated lemon zest
1/2 tbsp lemon juice
1/2 tbsp fresh parsley, minced
1/2 tbsp fresh chives, chopped
1/2 tbsp fresh dill, chopped
1 tsp grill seasoning
1 tsp olive oil or more as needed

1.  Preheat broiler.  Combine garlic, herbs, lemon juice and olive oil in a small bowl to make gremolata.  Set aside.

2.  Pat salmon filets dry and place skin side down on wire rack on a baking sheet.

3.  Spread gremolata (garlic and herb mixture) onto salmon filets.

4.  When broiler is hot, put salmon into oven.  Broil 7 minutes.

5.  Place a sheet of foil over salmon and continue cooking for 5 more minutes.

6.  Test salmon for doneness.  If not done, continue to cook, covered with foil, in 4 minute increments, until done.

7.  Remove from oven and serve immediately.

Fiesta Black Bean Salad

Well, we've had a taste of summer..had a couple of days that were in the mid-80s, but nothing to write home about just yet.  Still, I'm gearing up for summer cooking, which means grilled meats and veggies, and lots, LOTS, of salads.  All kinds of salads- not just the tossed greens variety!  I've spent years experimenting with different types of salads, and while I'm always searching for new ideas, we definitely have our favorites here.  This one is my husband's favorite.  I have been making this for at least 10 years, possibly longer.  I remember bringing it to a 4th of July potluck when my daughter was just a baby, and she is almost 12 now!  In any case, it is delicious and stands the test of time.  Most importantly, it is very easy to put together, and pretty darned healthy too!  It's a great side for grilled meats, or alongside any Mexican-themed dinner.  This past weekend, we went camping, and I made it to accompany grilled chicken tacos.  Packed with beans, corn, and bold flavors, it stands well on its own as well.  I sometimes mix this with pasta if I need to stretch it to feed a crowd, but it is equally good and hearty without the pasta.  This is best if it has a few hours to marinate before serving.

Mexican Fiesta Bean Salad
Servings: at least 6

2 cans black beans, drained and rinsed well
1 can shoepeg corn, drained
about 1/2 cup prepared fresh salsa, either homemade or store-bought (such as Rojo's), drained of excess liquid
4 green onions, sliced thinly
about 1/3 cup fresh cilantro, chopped

Dressing:
1/4 cup lime juice
1/2 tsp chili powder
1 tsp Mojito Lime seasoning (made by McCormick.  I am not affiliated with McCormick, I just like their grill seasonings.  If you can't fnd this, substitute a mixture of garlic powder, red pepper, and dried grated citrus peel.)
1 large clove garlic, minced
3 tbsp vegetable oil
Salt/pepper to taste

1.  Combine drained and rinsed black beans and corn in a large bowl.  Add  drained salsa, cilantro, and green onions and toss to mix.  Set aside.

2.  In a small bowl, whisk together lime juice, seasonings, and vegetable oil.

3.  Pour dressing over bean salad and toss to incorporate.  Allow to sit in refrigerator for at least an hour before serving.

Linguini With Prosciutto and Peas, For One

Life is so crazy busy these days, I barely have time to cook, let alone remember to snap pictures of what I do cook!  This has been another one of those weeks with more take-out than I would like.  My daughter has had extra dance rehearsals in preparation for their upcoming recital, and three nights in a row for 2 weeks is taking its toll!  Yesterday, I ended up getting take-out pizza for the kids, but didn't partake myself because I'm really trying to watch what I eat.  I did not even have time for dinner before we had to leave for dance class, so I was starving by the time we got home after 8pm.  I threw this dinner together for myself in about 15 minutes, and I can't decide what made it more delicious- the fresh peas I picked up from the farmer's market on Wednesday, or the fact that I was so danged hungry that ANYTHING would taste good!  Seriously, this is some great comfort food, and not *too* bad on the diet.  I looked for whole grain linguini in the grocery store, but could only find spaghetti, and really felt that a thicker noodle would be best in this one, so went with regular linguini here.  Seems like a trip to Trader Joe's is in order- I bet they have some variety of whole grain linguini!


Linguini with Prosciutto and Peas

I made one serving of this, and I didn't measure anything so for more, increase the ingredients.  It's ok, I trust you. ;)

Ingredients:

- Dry linguini noodles, whole grain if you can find them.  I don't know how much.  Enough for one nice bowl.
- About 3/4 cup freshly shelled peas.  Use frozen if you can't get ahold of fresh.
- 2 slices prosciutto, fat from edges removed, chopped
- 2 green onions, sliced thinly
- Olive oil- a drizzle or two
- Splash of half-n-half
- Squeeze of fresh lemon juice from a small lemon wege3
- Freshly grated Parmigiano Reggiano cheese.  However much you want.  Or however much you can get away with without feeling guilty, but still enough to make you feel like you are getting a treat after a very very long day.
- Salt and pepper to taste
- Handful of chopped parsley.  I didn't have any, but I was thinking how very lovely this dish would have been if I did.

1.  Heat salted water over high heat to boiling and add linguini.  Cook according to package directions.  Mine took about 10 minutes to al dente.

2.  In the last minute of cooking, throw the peas into the water with the noodles.  Cook 1 minute, then remove from heat and strain noodles and peas.

3.  Return pot to burner and reduce heat to medium.  Drizzle a little olive oil and add prosciutto.  Stir and cook a minute or  two, just until it gets a little color on it.

4.  Add noodles and peas back to pot, along with half and half.  Heat until a little bubbly, then add salt, pepper, and cheese, reserving a little for garnish.  Add green onions, toss to incorporate.

5.  Serve with additional cheese on top.  And parsley if you have it.  Enjoy with a glass of wine as you think about how 3 days in a row of dance class really is too much, and maybe you've lost your mind since you already signed your daughter up for more of it for the entire summer.

UPDATE 5/20/12: Pictures!  I made this dish again today, this time with some whole-grain linguini I found at another grocery store, and I also added a little squeeze of lemon juice, which really brightened up the flavors!  I've added that onto the ingredients listed in the recipe.

Slow-Cooker Turkey and Vegetable Lasagna

As I learned from one of my favorite authors, Susan Mallery awhile back, you can make lasagna in the Crock Pot!  Well, who knew??  Not me- until I saw the recipe on Susan's blog.  I have made her recipe a few times, and it is fantastic!  This weekend, while pondering the contents of my refrigerator, seeing all of the veggies that were about to go bad unless they were used NOW, I devised a plan for a vegetable lasagna, based on my experience with making Susan's recipe.  I had a package of ground turkey breast too, so decided to use that as well.  The result is a very robust, yet light, healthy lasagna that takes just a few hours in the slow cooker.  Disclaimer: yes, it does take some prep time.  You do have to sautee the turkey and vegetables, but after that it is very easy to put together, and then you can forget about it until dinner time!

I used the veggies that were hanging around in my fridge at the time, but you can use whatever you have on hand.  The important thing is that you sautee them really well, because any water that they retain is going to stay in the slow cooker when they are cooking in there.  No one likes a watery lasagna!  I would stick to veggies that sautee well, and stay away from the hardy winter veggies like turnips and the like.  I used broccoli, carrots, onions, asparagus, zucchini, mushrooms, and spinach in mine, and  I used a 6-quart oval slow cooker for this dish.

Turkey and Vegetable Lasagna
Serves: At least 8.  This is a dish you can make for a crowd, or in anticipation of leftovers

1 package (1.25 lbs) ground turkey breast
1/2 of a large onion, diced
3  tbsp olive oil, divided
Chopped vegetables- about 3-4 cups total, chopped small and uniform in size (I used carrots, broccoli, asparagus, zucchini, and mushrooms
1 bag baby spinach, chopped
2 jars store-bought spagetti sauce
10 oz. mozzarella cheese, shredded
About 1 lb ricotta cheese
1/2  box no-boil lasagna noodles

1.  Heat 1 tbsp olive oil in a large skillet over medium-high heat and add onion.  Stir and cook until tender, then add turkey.  Cook, breaking up meat with a spatula, until cooked through.  Drain and set aside.

2. Clean out pan and heat the other 1.5 tbsp olive oil over medium heat.  Add carrots, sautee for 3 minutes, then add broccoli and asparagus and sautee 3 more minutes or until barely tender.  Add zucchini and mushrooms and sautee 3 more minutes.  Add spinach and sautee 1 minute until spinach has wilted and most of the liquid has evaporated.  Set aside.  Note: cooking times approximate.  Use your own judgement when sauteeing the vegggies!

3.  In slow cooker, spread about 1/4 cup spagetti sauce in the bottom of the crock.  Add lasgna noodles, breaking up to fill in uncovered spots.  Spread with more sauce to cover.

4.  Add 1/2 of the turkey and onions, then 1/2 of the vegetables, distributing evenly.  Spoon 1/2 of the ricotta cheese onto the vegetable mixture, spreading over the vegetables as you go.  Sprinkle with 1/3 of the shredded mozzarella cheese.

5.  Place another layer of lasagna noodles over cheese and repeat with sauce, the rest of the turkey, vegetables, ricotta, and 1/3 of the mozzarella.

6.  Top with final layer of noodles and the rest of the sauce.  Place lid and cook on LOW for about 4 hours or until noodles are cooked through and sauce is bubbly.

7.  Sprinkle remaining 1/3 of the mozzarella cheese on top, replace lid and cook 20 minutes more.

8.  Allow to sit for 10 minutes before cutting and serving.