Corn Chowder and Parmesan Crisps

It has been a lovely few weeks off from school but tomorrow classes resume. I look forward to the new challenges ahead but know that it does mean that my free time is about to be non-exsistent again. In order to prepare, I wanted to cook a few big meals which I could store in the freezer for Matt and I while we get back into the swing of things and our ever crazy schedules. Since corn chowder is probably one of my favorite parts of my New England heritage and because I was deeply craving some comfort food before all the stressors in my life return, I thought tonight would be the perfect night for it. Not only does this recipe take less than 20 minutes to throw together, it also feeds a crowd.  I had never made it in the crock pot before but I was pleasantly surprised with how easy it was to make and also how delicious the results were. I think you’ll love it and your family will too. It also freezes great and can be reheated in the crock pot without trouble. The parmesan crisps are also super simple to make and taste fantastic. Matt really enjoyed them because if you layer them on top of your soup it actually melts into the soup. Creamy soup and salty cheese? You can’t go wrong. Hope you enjoy it as much as we did! I’m planning on reheating a big bowl of corn chowder tomorrow for lunch.

Corn Chowder

The Ingredients:

• 1 48 oz box of Chicken Stock
• 16 oz bag of frozen sweet yellow corn
• 1.5-2 lbs of new potatoes, cut into similar size pieces
• 1 red bell pepper, diced
• 1/2 cup carrots, peeled and chopped
• 1/2 medium onion, diced
• 2 cloves of garlic, minced
• 4 pieces of bacon, chopped
• 1 cup half and half, heavy cream, or milk of your choosing
• 2 heaping tbs of flour
• Salt & fresh cracked black pepper
• 1 bay leaf
• A pinch of red pepper flakes
• Parsley for garnish

Pesto, Pine nut, & Prosciutto Pizza

One of our favorite pizzas in the city is from a restaurant called Osteria. It is divine but…a little expensive (a small pizza goes for about 20 dollars). I knew I could come up with just as delicious version at home at a much, much, much cheaper price! It’s a really quick meal to throw together on nights that I’m too busy to spend too much time in the kitchen. With a little help of pre-made ingredients, you can have this meal prepared from start to finish, including cooking time, in about 20 minutes. It’s way better (in my opinion) then standard delivery. I know pine nuts can be a pricy ingredient, but if you store them in your freezer they will last for about 6 months! I often make my own pesto in the summer, but during the fall and winter months I rely on a very good quality store bought kind because it’s easier when fresh items aren’t as readily available (plus I’ve been so busy studying for exams as of late, I don’t have much time to make my own).

The Ingredients:

• Pre-made pizza dough or your favorite homemade recipe (we buy ours from Whole Foods for around $2.50 and it’s made fresh daily)
• Fresh mozzarella
• Homemade or store-bought pesto
• Prosciutto
• Pine nuts

It’s finally here! Pasta Carbonara

I am so sorry about the long hiatus! I have been living in exam/quiz/practical world for the past few weeks. Busy life as a PA student! Fortunately I know that the day I become a certified PA and see my 1st patient the countless hours of studying will be worth it! I have been lucky to make some really great friends and am so fortunate to have a husband that supports me completely. He even has become a frequent dishwasher and laundry folder. I couldn’t ask for a better husband:)

Anyhow, a few weeks ago I promised a to die for Pasta Carbonara recipe and I’m finally going to deliver! This was the first time I used pancetta in place of bacon in my recipe and it was really delicious. If bacon is all you have on hand, you can’t go wrong! What is more comforting than a pasta dish with eggs, cheese, and bacon? mmm, it may be time for me to make it again!

The Ingredients:

• 1 lb pasta
• 4 oz diced pancetta
• 8 oz of finely shredded parmesan cheese
• 3 eggs
• 1/2 – 3/4 cup milk
• 1/2 medium onion, chopped
• 2 cloves garlic
• 2 tbs of fresh parsley
• Lots of fresh cracked black pepper 

BLT Recipe Redo. Modern Twist. Divine Results.

Who doesn’t love a good BLT?

Well…I don’t because I hate tomatoes….and mayonnaise….with a passion. So maybe I don’t love BLTs in a traditional sense–but this recipe I came up with is more than fantastic. It’s delectable.

Let me set the recipe redo stage for you:

• Brown sugar & cracked black pepper center cut bacon
• Low fat mozzarella cheese
• Avocado
• Spinach
• And the star of the sandwich–homemade sun dried tomato pesto

I almost wish that I would have made an extra sandwich to keep in the fridge for later. Give this recipe a shot–but don’t make the mistake I did–make a few extra sandwiches.

The Ingredients:

Necessary equipment: food processor 

• Center cut bacon
• Brown sugar
• Avocado
• Spinach
• Cheese of your liking 
• Whole grain bread 
• Sun dried tomatos
• Fresh cloves of garlic 
• Parmesan cheese
• Olive oil
• Salt & fresh cracked black pepper