Turkey Corn Chowder with Bacon

This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.

This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.

Yield: Serves 8

  • 6 slices bacon (4 ounces)
  • 1 medium or large yellow onion, chopped
  • 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 red bell pepper, seeded and chopped
  • 1/2 medium jalapeño, finely chopped, plus more to taste
  • 1 tsp ground cumin
  • 6 cups (48 ounces) homemade or store-bought chicken or turkey stock
  • 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
  • Two 4-ounce cans mild diced green chiles, drained
  • 2 tsp dried oregano
  • 2 dried bay leaves
  • 4 cups shredded turkey or rotisserie chicken
  • 10 ounces frozen corn, thawed
  • 3/4 cup half-and-half, plus more to taste
  • sliced scallions, for serving
  • chopped parsley, for serving
  1. In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
  2. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
  3. Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  4. Add bell pepper and cook, stirring occasionally, for 3 minutes more.
  5. Add jalapeño and cumin and cook, stirring, 1 minute more.
  6. Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
  7. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
  8. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
  9. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  10. Serve chowder topped with crumbled bacon, scallions, and parsley.

Quick New Orleans Red Beans & Rice

This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂

This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.

Yield: 4 to 6 servings

  • 8 ounces smoked, cooked pork sausage
  • 2 15-oz cans kidney beans, drained and rinsed
  • 1 T canola oil
  • 1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
  • 1 medium sweet onion, diced
  • 7-8 scallions, sliced (about 1/2 cup)
  • 6 cloves garlic, sliced
  • 3 cups chicken stock
  • 3 fresh thyme sprigs or 1 tsp dried thyme leaves
  • 3 bay leaves
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 2-3 stems flat-leaf parsley, leaves minced
  • about 1-2 tsp coarse salt, to taste
  • 1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
  • hot sauce, for serving, optional
  1. Cut the sausage in half lengthwise, then slice into half-moons.
  2. Heat the oil in a Dutch oven over medium heat.
  3. Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
  4. Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
  5. Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
  6. Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
  7. Reduce the heat to medium; cover and cook for 25 minutes.
  8. Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
  9. Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
  10. Return the sausage to the pot. When heated through, stir in the parsley.
  11. Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.

Chile-Butter Chicken With Vinegared Potatoes, Scallions, & Herbs

One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂

I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.

Yield: Serves 4 to 6

  • 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil, plus more as needed
  • 2 teaspoons red-pepper flakes
  • 1 teaspoon hot smoked paprika
  • 4 garlic cloves, finely grated
  • 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
  • ¼ cup distilled white vinegar
  • 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
  • 2 scallions, thinly sliced
  1. Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
  2. Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
  3. Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
  4. Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
  5. Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.) 
  6. Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
  7. Scatter with herbs and scallions before serving.

Chicken with Vinegar

I have made this simple and full-flavored dish a couple of times recently. It’s a crowd pleaser in my house.

This recipe was adapted from The New York Times, contributed by Mark Bittman. According to the article, Jean-Georges Vongerichten learned how to make this recipe from the chef Paul Bocuse, who popularized it at La Mère Brazier in Lyon, France.

I decreased the oven temperature, used shallots in the sauce and scallions as a garnish. I kept all of the drippings to make the sauce and omitted the water and butter in the finished sauce. The extra sauce was wonderful drizzled over roasted potatoes and sautéed greens.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil
  • 1 3-pound chicken, cut up for sautéing
  • coarse salt and freshly ground black pepper
  • ¼ cup minced shallots (about 2 large)
  • 1 cup good red-wine vinegar (preferably with 5% acidity)
  • 1 tablespoon butter, optional
  • fresh parsley, thyme, or tarragon for garnish
  • sliced scallions, for garnish
  1. Preheat the oven to 425 degrees, preferably on convection roast.
  2. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
  3. Place skillet in the oven. Cook 15 to 20 minutes, or until almost done, about 165 degrees (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven and turn off the heat, and leave the door slightly ajar; alternatively place in a warming drawer tented with foil.
  4. Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes.
  5. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acid smell has subsided somewhat. Add 1/2 cup water if using vinegar with >5% acidity (I omitted the water), and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened.
  6. Stir in butter, if desired.
  7. Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Garnish with herbs and scallions, as desired. Serve immediately.

Note: Most wine vinegar sold in the United States has an acidity level of 7%; many French vinegars are just 5% acidity. So it’s best to cut strong vinegar with some water.

Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5
  • 12 oz tomatillos (about 6 medium)
  • 8 garlic cloves
  • 4 scallions
  • 1 jalapeño
  • 6 T extra-virgin olive oil, divided
  • coarse salt
  • 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
  • 2 T adobo sauce, from 1 can chipotles in adobo
  • 1 tsp honey
  • 1 tsp ground cumin, divided
  • 1 medium acorn squash
  • ½ bunch cilantro, divided
  • lime wedges, for serving
  • brown Basmati rice, for serving
  1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
  2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
  3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
  4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
  5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
  6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
  7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
  8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
  9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
  10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
  11. Pat the chicken thighs dry with paper towels. Season all over with salt.
  12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
  13. Add chicken to bowl and toss with tongs until coated.
  14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
  15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
  16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
  17. Transfer chicken and squash to a platter.
  18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
  19. Spoon salsa over platter and top with reserved cilantro leaves.
  20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

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Five Years Ago:

Easy Taco Skillet Dinner

I love a quick skillet dinner- especially on a weeknight. This delicious family friendly meal is from my friend Mollie @Frugal Hausfrau. I have made it a couple of times, most recently for our Super Bowl celebration. Our meal has to complement the mandatory Super Bowl guacamole. 🙂

Even though it could be served as is straight from the skillet, we ate it in both soft and hard shell tacos. (The hard shells won as the favorite, by the way.) I think that eating it as a pre-mixed taco filling made it even more of a crowd-pleaser. I modified the recipe by using ground turkey and by increasing the beans, onions, and garlic. Great!

Yield: Serves 8

  • 1.25 pounds ground turkey or ground beef
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper, to taste
  • 1 1/4 teaspoons coarse salt
  • freshly ground black pepper
  • 1 tablespoon hot sauce, such as Sriracha
  • 1 15 ounce can diced tomatoes (I used Trader Joe’s fire roasted diced tomatoes)
  • 1/4 cup salsa (I used Trader Joe’s garlic chipotle salsa)
  • 1 can (15.5 oz) black beans, rinsed
  • 3/4 cup white Basmati rice
  • 1 1/4 cup water
  • 1 cup shredded Monterey Jack
  • 1 cup shredded extra-sharp cheddar cheese
  • hard or soft taco shells, for serving, if desired
  • 1/4 cup sliced scallions, for garnish, as desired
  • sliced avocado, for garnish, as desired
  • chopped cilantro, for garnish, as desired

  1. In a large skillet with a lid, over medium high heat, add ground meat and cook, crumbling as it cooks.
  2. As soon as it starts to give up the juices, add in the onion and bell pepper, continuing to cook until the vegetables have softened and the meat is cooked through.
  3. Add the garlic, stirring for a minute or so until it becomes fragrant.
  4. Add the chili powder, cumin, cayenne, salt, and pepper; briefly stir.
  5. Stir in tomatoes with the juice, salsa, black beans, and hot sauce.
  6. Toss the rice on top and add the 1 1/4 cup of water. Gently stir together, bring to a boil.
  7. Cover with lid and reduce to a bare simmer. Cook for 25 minutes until rice is just done. If possible, don’t lift the lid or stir until rice is finished.
  8. Turn off the heat. Using a spatula, gently turn the mixture from top to bottom. Add cheese to the top. Cover with lid and let sit for five minutes, or until the cheese is melted.
  9. Serve in warm taco shells garnished with green onions, avocado, and/or minced cilantro, as desired.

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Iceberg Wedge Salad with Green Goddess Ranch Dressing

This post is belated because I’m still recovering from my husband’s extravagant birthday feast. Recovering from preparing it… and from eating it (for many, many days!). 😉 I must say that it was well worth every minute AND every bite.

His special celebratory feast usually involves fried chicken with biscuits and gravy, macaroni and cheese, and his favorite Vanilla Bean Birthday Cheesecake for dessert. I have made Caesar salad as our “vegetable” in the past, but this year he requested a wedge salad. Yay! I love a change.

This recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used 4 tablespoons of buttermilk to adjust the consistency of the dressing. I also adapted the way the iceberg lettuce was sliced to modify the serving size and simplify the eating process. We all LOVED it!

For the Green Goddess Ranch Salad Dressing:

Yield: Makes 1 1/2 cups

  • 2 tablespoons minced fresh chives and/or scallions, plus more for garnish, optional
  • 2 teaspoons anchovy paste or 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, smashed and minced
  • buttermilk or milk (optional)
  1. In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.
  2. Add just enough buttermilk to thin to the desired consistency, if needed. (I used 4 tablespoons.)
  3. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using.

Note: Dressing will keep fresh in the refrigerator for up to 1 week.

To Complete the Salad:

Yield: 4 Servings

  • Green Goddess Ranch Dressing (recipe above)
  • 1 head iceberg lettuce, cut into thick slices or wedges
  • 4 slices bacon, cooked until crispy
  • English cucumber, cut into slices
  1. Prepare Green Goddess dressing and set aside.
  2. In a 9 x 13-inch pyrex baking dish, bake bacon at 350 degrees for 20 to 3o minutes, until crispy.
  3. Place 1 iceberg lettuce slice/wedge and 4 to 6 cucumber wedges on each plate.
  4. Pour some dressing over top with crumbled bacon and minced chives over each serving, as desired.

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