Corn (Seafood) Chowder

I spent the afternoon with some of the  dedicated and hard-working volunteers at the Southlake  Chamber of Commerce.  We were collectively working on a large mailing project.  While there,  I enjoyed chatting with my friend, Jill.  She is a successful  career woman who helps  make the chamber run smoothly but, in  her spare time, she enjoys cooking and baking.  We're fellow "foodies" and  our conversations usually gravitate toward recipes.   As Jill was growing up, her mom was a "made-everything-from-scratch" cook, like many of the good cooks I grew up around.  Every time we talk about home and family, I get the feeling that we had similar upbringings: church, down-home cooking, and family.    She was so  kind today  to ask about my blog,  and has promised to share some of her own  family  recipes when she gets time to jot them down.  I have plans to go down and share a lunch of  comfort food soon with the whole staff....such great people!

This evening I plan to make this chowder for dinner.  I've been gone all day and this sounds like a good choice with some hot rolls (or French bread).  The original recipe is just called "Corn Chowder," but I have fish and shrimp to add to it, so it will become a Seafood Chowder.  My son, Ben would like scallops in it, but I don't have any in the freezer.

Corn Chowder

5 slices bacon, diced
2 medium onions, chopped
2 (10 3/4 oz.) cans chicken broth
2  " water
3 large potatoes, peeled and diced
1 (15 oz.) can cream-style corn
2 C evaporated milk
salt and pepper
Cayenne pepper (optional)
(I'm adding shrimp and cooked Tilapia fish at the end of cooking)

In a large skillet or Dutch oven, brown the bacon until crisp.  Remove bacon and saute' onions in drippings.  Add chicken broth and water. Add potatoes and cook until done.  Add the rest and sprinkle with Cayenne pepper for color and heat.  Makes 6-8 servings (more with added seafood!)

Swaps:
Blessed with Grace
Balancing Beauty and Bedlam
My Sweet and Savory
All the Small Stuff
33 Shades of Green

Movie Star Recipes-1931

We enjoyed a visit (beginning last Thursday) from West Virginia friends. They left yesterday and now our house is painfully quiet. It feels like the "down time" after a big party or a major holiday when all that's left are great memories and all the hum-drum chores to catch-up on. I spent the afternoon yesterday with a mountain of laundry.... and a treasure trove of pictures we took (Monday) at a nature center where butterflies perched on our shoulders. We crammed in so many adventures while they were here! We went to the Book Depository Museum and The Dallas Art Museum on Saturday, and then enjoyed watching their excitement at the first rodeo they'd ever seen (in Fort Worth that same evening). During the visit we watched the cattle drive down the street in Fort Worth and spent one afternoon in a Civil War museum. Bob Jones Nature Center (and a picnic) in Southlake was our destination at the close of their visit. The picnic had the usual items, but featured Whataburger hamburgers that we picked-up because they had never heard of Whataburger; doesn't exist where they live! We ate out; ate in; hiked; biked; played board games; had movie night (on a rainy Sunday) and just loved the whole time that we got to spend with them. Family and friends are life's true blessings! They are now on their way home and seeing what Austin has to offer :)


Any time that we have visitors at our house, I attempt to be a good hostess, but as I've admitted before, breakfast is not my "starring" meal. I do not excel at complicated breakfast and brunch recipes. I try to provide something that will keep folks from starving until lunchtime....when I'm awake and "firing on all cylinders"!

Here's an unusual brunch recipe from my file of vintage recipes. I got it from an old cookbook called, Favorite Recipes of the Movie Stars (1931).

Gary Cooper's Mom's Griddle Cakes

2 C flour
2 TBSP cornmeal
2 TBSP sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 C buttermilk
1/2 C milk or cream
2 eggs, beaten
2 TBSP unsalted butter, melted

Set griddle on medium heat. Mix dry ingredients in a bowl. Separately, mix remaining ingredients. Add the liquid mixture to the dry mixture. Stir lightly with a fork; the batter should be lumpy. Pour by tablespoonsful into the hot griddle. Cook until tops bubble; flip over. Cook 2 more minutes. Serves 4-6.

Swaps:
Blessed with Grace
From Mess Hall to Bistro
Permanent Posies
33 Shades of Green
All the Small Stuff
My Sweet and Savory

Cilantro Chicken Salad

Ahhh....another holiday in the books. Now is the time to focus on which herbs I want to grow on the back porch. I enjoy fresh salsa, so Cilantro is a logical choice for one of the little clay pots that Mom gave me. Then, maybe some Italian Basil and Lemon Balm for the other two containers. Once upon a time (in 1990, to be exact) the Lakewood Service League put together a great little fund-raiser cookbook. This Cilantro Chicken Salad recipe comes from that Dallas, Texas community cookbook. Enjoy!

Cilantro Chicken Salad
(Holly Greef and Judi Suddereth)

6 skinless chicken breasts
3 C chicken broth
1/2 C fresh lime juice
2 TBSP red wine vinegar
2 TBSP oil
2 tsp salt
1 TBSP sugar
2 TBSP minced garlic
1/2 C chopped fresh Cilantro
1/2 C chopped red onion
2 small tomatoes, peeled, seeded and chopped
2 to 3 small chili peppers

Poach chicken breasts in broth. Cool. Reserve 1 C broth, fat removed. Mix all other ingredients with reserved broth. Pour over chicken breasts which have been cut into bite-sized pieces. Marinate at least 4 hours or overnight. Serves 8.

Swaps:
A Southern Fairytale
Beyer Beware
Make Ahead Meals for Busy Moms
Delightfully Dowling
Our Delightful Home

From Mess Hall to Bistro
Permanent Posies
All the Small Stuff
33 Shades of Green
Balancing Beauty and Bedlam
Blessed with Grace
My Sweet and Savory

Oven Barbecued Pork Chops

Life has been busy around here since Spring Break ended. We've had dental issues, let's just leave it at that! I've been making quick meals with a soft texture for someone who is now minus 4 wisdom teeth. But, thank goodness, solid foods are back on my menu for this week. Here's one of my recipes for pork that is easy and delicious. Enjoy!

Oven Barbecued Pork Chops
(Tennessee Cookbook-Southern Cookin' by Pearlie B. Scott, 1993)

6 pork chops (at least an inch thickness)
1/2 C brown sugar (or Splenda brown sugar)
1 TBSP. Worcestershire sauce
1/2 C catsup
1/2 C barbecue sauce

Preheat oven to 372 degrees. Combine all ingredients and pour over pork chops in a shallow pan. Cover with foil. Bake for 45 minutes. Serves 6.
Tip: Good served with New Peas and Potatoes or Wilted Lettuce....my springtime favorites!

Swaps:
The Shabby Nest
Comfy in the Kitchen
Designs by Gollum
Grocery Cart Challenge
Simply Sweet Home
Ann Kroeker
Home is Where My Story Begins

Everyday Tastes
Miz Helen's Country Cottage
Life as Mom
Brambleberry Cottage
Somewhat Simple