Creamy Corn Chowder

1 lb bacon

4 tbs butter
1/2 c flour
2 c water
5 c milk
1 heaping tbs chicken base
1 large onion, minced
6 garlic cloves, minced
4 red potatoes, diced into small cubes
2 cans corn, drained (or about 3 c frozen corn)
Extra bacon and shredded cheese as garnish


Fry bacon until crispy, drain and crumble.  Meanwhile, melt butter over low heat in a soup pot.  When melted, add flour to make a roux and whisk until it comes together in a little ball.  Add water and whisk until completely combined and there are no lumps.  Add milk and chicken base and bring to a simmer.  Add potatoes, onions, and garlic and simmer (but don't boil!), stirring very frequently, for about 20 minutes, or until potatoes are tender.  Add bacon and corn and heat through.  Add salt as needed (start with 1/2 tsp and then taste).

Sprinkle with extra bacon and cheese if desired.


From Our Best Bites

Beef Ragout with Mashed Cauliflower

Cauliflower:
    1 head cauliflower
    1 tbs butter
    1/2 tsp chicken base
    1 clove garlic, minced
    salt and pepper to taste

Ragout
    2 tbs olive oil
    1 medium onion, diced
    2 garlic cloves, minced
    6 oz. tomato paste
    1/2 c red wine (or beef broth)
    28 oz. diced tomatoes
    1/2 tsp dried basil
    1/2 tsp dried oregano
    1 whole bay leaf
    2 tbs soy sauce
    1 tsp salt
    2 tsp brown sugar
    2 c shredded beef


To make the ragout, saute onion and garlic in olive oil until tender.  Add tomato paste and continue to stir and cook for 5 minutes (this will slightly carmelize the sugars in the tomato paste).  Stir in the wine, add diced tomatoes, basil, oregano, bay leaf, soy sauce and brown sugar.  Add shredded beef and stir all together.  Allow to simmer for 30 minutes, stirring occasionally.  Add salt as needed.

While ragout simmers, heat a large pot of water and remove stem from cauliflower and cut into florets.  Once water begins to boil, add cauliflower and continue to boil for about 10 minutes or until it is very tender.  Save about 1/2 c of cauliflower water and drain the rest in a colander.  Return to pot with heat turned off.  Add the butter, chicken base, and garlic and mash together (or use an immersion blender), adding back water if it becomes dry.  Season with salt and pepper to taste.

Serve ragout over cauliflower.


From Budget Bytes

Tzatziki

1 1/2 c plain Greek yogurt (2 6-oz. containers)
1 garlic clove, minced
1/2 medium cucumber, peeled, seeded and chopped
3 green onions, firm ends finely chopped
1 tsp dill weed
kosher salt and pepper, to taste

Mix ingredients together and season to taste.  Can be stored in the refrigerator up to three days.


From Our Best Bites

Greek Potroast

2-3 lb boneless chuck roast
2 tsp kosher salt
1/2 tsp pepper
1/2 tsp marjorum
1 tbs dried basil
1 tbs dried oregano
1 tsp dill
1 small onion, thinly sliced
5 cloves garlic
1/2 c sundried tomatoes, packed in oil, lightly drained
1 c beef broth
1 tsp red wine vinegar

Serve with:
toaster size naan
hummus
chopped cucumber
chopped tomatoes
Tzatziki


Trim excess fat off the roast, slice into one-inch slices.  Combine spices and herbs in a small bowl.  Drizzle 1 tbs of oil from the jar of sun-dried tomatoes onto the meat and rub spices all over.  Using saute mode and another tablespoon of tomato oil, saute onions in the instant pot, once they're soft add garlic and continue cooking for another 30 seconds.  on the meat and then sprinkle with spice mix, rubbing in all over.  Nestle meat into the pot, place onions on top and then tomatoes on top of that.  Pour in beef broth over all, secure lid and pressure cook on high for 30 minutes.  Let rest for 10 minutes and then manually release pressure.

Use tongs to remove meat and place on a cutting board.  Let juices settle and skim fat off.  Shred beef and add back to crock pot.  Add vinegar and toss.  Season with salt and pepper if you like. 

Serve in warm pita bread (toaster size naan works great!) with crumbled feta, diced cucumber and tomato with Tzatziki.


From Our Best Bites

Easy Chocolate Peanut Butter Fudge

12 oz. semi-sweet chocolate chips
14 oz. sweetened condensed milk
1 c miniature marshmallows
3/4 c creamy peanut butter
1 1/2 tsp vanilla

Combine the chocolate chips, milk, and marshmallows in a medium-sized saucepan over medium heat.  Stir frequently as the chocolate melts.  Add the peanut butter and vanilla.  Stir to melt and combine well.

Remove from heat.  Lightly grease a 10-inch square pan (or line with parchment).  Pour the fudge into the pan and spread with a spatula.  Chill in the refrigerator until firm.  Slice into 1-inch pieces and stir in an airtight container in the refrigerator (or freeze).


From Barefeet in the Kitchen

Beef Burrito Casserole

1 tbs cooking oil
1/2 lb ground beef
1 clove garlic, minced
pinch of salt
4 c cooked rice
15 oz. black beans, rinsed and drained
16 oz. salsa
4 green onions, sliced, divided
1/2 tbs chili powder
4 oz. cream cheese
1 c shredded cheddar cheese

Preheat oven to 350.  Cook beef in oil with garlic and salt until browned, drain off fat.  Combine in a large bowl with beans, rice, salsa, chili powder and half the green onions.  Coat a casserole pan with cooking spray.  Spread half the rice and beef mixture in it, then put small dollops of cream cheese evenly across the surface, then cover with remaining rice and beef mixture.  Cover with foil (so rice doesn't dry out) and bake for 25 minutes.  Remove foil, sprinkle with cheese and bake another 10 minutes.  Top with remaining green onion just before serving.


From Budget Bytes