According to the calendar, there are still a couple more weeks of winter. Just enough time for me to share this Shrimp and Corn Chowder recipe before everyone starts craving the lighter dishes that are common during spring. So as the last of the cold winter wind and rain patter at your window, cook up a pot of this soup full of all kinds of yumminess like shrimp, bacon, potato and corn.

For the longest time I did not like corn. I did not like corn on the cob, I did not like corn as a side dish and I certainly did not like corn in my chowder. But the older I got the more I opened up to it. I eased my way into corn on the cob and I started cooking corn more often as our vegetable side dish. However, it was not until this dish that I actually tried it in chowder and you know what, it’s pretty good. The sweetness of the corn compliments the sweetness of the shrimp and the kick from the cajun seasoning very nicely. Now if I could just work my way up to corn chowder.

Serves 4

You will need:

• 4 slices bacon, diced into 1 inch pieces
• 1/2 onion, diced
• 3 tablespoons of flour, divided
• 1 (8 ounce) jar clam juice
• 1 cup, plus 2 tablespoons water, divided
• 2 medium red potatoes, diced
• 2 celery stalks, diced
• 1 bay leaf
• 2 teaspoons kosher salt
• 2 teaspoons cajun seasoning
• 2 cups whole milk
• 1 pound (51 – 60) count prawns, peeled and deveined
• 1 cup frozen corn

1. In a large dutch oven cook bacon until browned. Reserve 1 1/2 tablespoons of pan drippings. Set bacon aside.
2. Add onion to the dutch oven with the reserved bacon drippings. Cook until softened, about 5 minutes. Sprinkle with 2 tablespoons of flour. Cook 2 minutes.
3. Pour clam juice and water over the top. Add potatoes, celery, bay leaf, kosher salt and cajun seasoning. Bring to a boil. Reduce heat and cook until potatoes are fork tender.
4. Stir 3 tablespoons of hot broth into the milk to temper it. Pour tempered milk into the soup.
5. Make a slurry with remaining 1 tablespoon of flour and 2 tablespoons of water. Stir slurry into soup and let simmer for 30 more minutes.
6. After soup has simmered add prawns and frozen corn. Cook 5 more minutes or until shrimp is pink and cooked through. Remove bay leaf. Stir in reserved bacon.
7. Ladle into hot soup bowls and serve.

Enjoy!

I have some pretty fond memories of Jo Jos. Way back when Ryan and I were first dating, he would come over to my mom’s house on lazy summer days and we would walk ourselves all the way to the grocery store hand in hand the whole way. Once we got there we would buy ourselves some chicken tenders and jo jos, with extra ranch of course. And to wash it all down we’d buy some Whipple Snapple’s do you remember those? I think they fall in line with other drink creations like Orbitz and Squeeze-its. But 90s novelty drinks aside, these outings were our thing. Now that we’re married, chicken tenders and jo jo’s is still one of our favorite meals except we make it at home and we opt for beer.

I’m sure that those jo jo’s that we ate all those years ago were fried. Maybe even double fried. But I think I like them baked. In fact, to be completely honest, I think I like them better baked. They are brushed with olive oil and melted butter then tossed in seasoned flour and baked until browned. They are slightly crispy on the outside and full of soft fluffy potato on the inside.

Serves 4 (as a side dish)

You will need:

• non-stick spray
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 3 russet potatoes, peeled and cut into 6 – 8 wedges each
• 1 teaspoon seasoning salt
• 2 tablespoons all purpose flour
• 1/4 teaspoon cayenne pepper

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray, set aside.
2. Mix butter and olive oil in a bowl. Brush mixture onto the potatoes.
3. Combine seasoning salt, flour and cayenne pepper in a resealable plastic bag. Add potatoes to bag and shake to coat.
4. Bake on prepared cookie sheet for 20 minutes. Turn and bake for 10 more minutes.
5. Turn on the broiler and broil for 5 – 7 more minutes or until browned.
6. Serve hot.

Enjoy and don’t forget the ranch!

No, I didn’t break out the box dinner today. Instead, I made a homemade version of my favorite box dinner as kid. My mom didn’t make a lot of box dinners but every once in awhile when she was particularly busy, out came the box.You’ve probably had it before, cheesy noodles tossed with a seasoned beef mixture. My sister and I loved it and eagerly watched as my mom scooped the cheesy mixture in to our bowls. This version is pretty much the same except I use homemade macaroni and cheese and a quick homemade turkey chili.

This is not meant to talk down box dinners, they are fine in a pinch. However, I rarely buy them for the simple fact that I like to make my own versions of it from scratch. I like the fact that when I make them at home I can add whatever flavors I want. I can control what is or what is not in my dinner. For instance, since I like things spicy, I’ve added jalapeno and hot sauce to this recipe as well as pepper jack cheese. If you’re not a fan of all things spicy, leave out the jalapeno and hot sauce. And then substitute monterey jack for the pepper jack. It will still be just as scrumptious, trust me.

Serves 4 – 6

For the chili you will need:

• 1 pound ground turkey
• 1 teaspoon chili powder, divided
• 1 teaspoon cumin, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno chopped (optional)
• 1 (14.5 ounce) can fire roasted tomatoes, juice reserved
• 1 (14.5 ounce) can chili beans, juice reserved
• 1/2 teaspoon hot sauce (optional)

For the Macaroni and Cheese you will need:

• 2 cups dried macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 1/2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 1/2 – 1 teaspoon seasoning salt

1. In a large skillet cook combine ground turkey, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, kosher salt and garlic powder. Cook until meat is browned. Strain.
2. In the same skillet heat olive oil over medium heat, add onions, garlic and jalapeno. Cook 5 minutes. Return meat to the pan, stir in tomatoes and chili beans. If mixture appears dry add in reserved tomato and bean juices. Season with remaining cumin, chili powder and hot sauce if using. Reduce heat to low and simmer while you prepare the macaroni and cheese.
3. To prepare the macaroni and cheese bring a large pot of water to a boil and cook the pasta according to package directions. Strain.
4. In the same pan you cooked the noodles in, melt butter over medium heat. Once melted whisk in flour, cook 1 minute. Slowly whisk in milk. Stir in cheeses and cook until melted. Stir in 1/2 teaspoon seasoning salt. Return noodles to pan and cook for 5 more minutes. Remove from heat and let stand for 5 minutes. Stir and season to taste with seasoning salt.
5. Add the macaroni to the chili and mix well. Adjust seasoning if needed.
6. Serve.

Enjoy!

Well last but certainly not least, today I present to you the dessert for your at home Valentine’s day feast. I couldn’t possibly let Valentine’s day go by without some kind of chocolate thrown in the mix so I made some chocolate cupcakes. But these aren’t just any chocolate cupcakes, no, you need something  extra special on Valentine’s day. These decadent dark chocolate cupcakes are filled with sweet raspberry jelly and topped with homemade vanilla butter cream.

Prior to making these cupcakes I had never made any kind of filled cupcakes before. It always seemed like something that was easier to buy, but I was shocked to find out just how easy it was to make them at home. Through trial and error, I discovered that the secret is to make sure the filling is not too thick. Which means that for this recipe, it is important to use jelly instead of preserves, it will make your life a lot easier trust me. Well maybe not your whole life, but at least you cupcake life, and I suppose, if you’re having one of those days, a cupcake can make life seem a whole lot easier.

Note: If you don’t have a pastry bag, you could also cut a small hole in the top of the cupcake, fill with the jelly, replace the part you cut off, then frost as usual.

Makes 12

You will need:

• 1/4 cup dark chocolate dutch processed cocoa powder
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 2/3 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1/2 cup raspberry jelly
• Vanilla Buttercream (recipe below)

1. Preheat oven to 350 degrees. Line cupcake tin with cupcake liners.
2. Sift together cocoa powder, flour and baking powder. In another bowl whisk together sugar, eggs, vanilla, milk and vegetable oil. Gradually whisk flour mixture into sugar mixture.
3. Fill cupcake liners 2/3  full. Bake in preheated oven for 12 – 15 minutes or until a toothpick inserted comes out clean.
4. Allow to cool for several minutes in the cupcake tin. Transfer to a cooling rack to cool completely.
5. Place raspberry jelly in a pastry bag fitted with a round tip, insert tip into cupcake and squeeze 1 tablespoon of jelly into the center. (Note: You can also do this with a squirt bottle fitted with a lid).
6. Frost with buttercream frosting.

Vanilla Buttercream

You will need:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 – 2 tablespoons milk

1. Use a hand held mixer to cream butter and  powdered sugar, until smooth. Beat in vanilla. If frosting seems too dry add 1 tablespoon milk. Add more milk if desired.
2. Spoon into a piping bag and frost cupcakes.

Enjoy and Have a Happy Valentine’s day!

My mom always used to keep a box of chocolate covered cherries hidden in the freezer and every once in a while I would sneak in and treat myself to one. I just loved biting into the chocolaty coating to reveal the sweet cherry in the center. It was that memory that inspired this cocktail. I mixed chocolate liqueur with cherry vodka (amazing stuff by the way), a splash of half and half and a little chocolate syrup. The result is a smooth chocolaty martini with a hint of cherry sweetness.

After our wedding anniversary in September, my birthday in October, Ryan’s birthday in November and Christmas in December, by February Ryan and I are really burnt out on holidays so we never really make a huge deal out of Valentine’s day. It is nice however to do a little something. And while going out to dinner is nice, on Valentine’s day the restaurants are packed, they hurry you out and make you pay way too much for a small “special holiday” menu. Instead, Ryan and I love to make dinner together and enjoy a quiet evening at home watching movies. Because of this I decided that this week I’m going to share recipes to help you make the perfect Valentine’s dinner at home. First up is this Chocolate Covered Cherry Martini because, in my opinion,  every indulgent celebration meal should start with a cocktail.

Makes 1

You will need:

• 1.5 ounces dark chocolate liqueur
• 1 ounce cherry vodka
• 1 ounce half and half
• 1/2 cup ice
• chocolate syrup
• maraschino cherry

1. In a cocktail shaker combine chocolate liqueur, cherry vodka, half and half and ice. Shake vigorously.
2. Squeeze chocolate syrup into the bottom of a chilled martini glass. Pour martini over the top. Garnish with a maraschino cherry.

Enjoy!

Of all the things that will be on our Super Bowl Party table from the chicken wings to the hot dogs to the jalapeno bites, I must say that the thing I am looking forward too the most is the dips. I’ve said it before and I’ll say it again, I love dips. Whether creamy, spicy, hot or cold, you will generally find me standing directly in front of them with chip in hand ready to scoop up all of the goodness. This love of dips means that I could not possibly let Super Bowl week pass without sharing a dip recipe with you. So I present to you this Bacon Cheese dip with cream cheese, cheddar cheese, bacon, sour cream and green onions.

I must warn you: this dip is thick. Really thick. I actually considered calling it a spread at one point. But after trying it with potato chips I realized that it pairs really well them. So find some thick cut potato chips, allow the dip to come to room temperature and dip away. If potato chips aren’t your thing, you could spread this on crackers or even more Super Bowl Snack-ish, potato skins.

Makes about 2 cups

You will need:

• 6 slices bacon, cut into 1 inch pieces
• 8 ounces cream cheese, softened
• 1 cup finely shredded cheddar cheese
• 1 teaspoon Worcestershire
• 1/2 teaspoon horseradish
• 1 tablespoon mayonnaise
• 1/3 cup sour cream
• 2 green onions, diced

1. Cook bacon in a skillet over medium heat until browned. Transfer to a paper towel lined plate and set aside.
2. Place cream cheese, cheddar cheese, Worcestershire, horseradish, mayonnaise and sour cream in a food processor. Process until smooth, about 30 seconds.
3. Transfer mixture to a bowl, stir in green onions and reserved bacon pieces. Cover and refrigerate for an hour to let flavors mingle.
4. Allow to come to room temperature before serving.

Enjoy!

I think its safe to say that steak sandwiches are the ultimate man food. Or maybe its just the ultimate Ryan food. I’m not quite sure. All I know is that if I tell Ryan that I am making steak sandwiches he makes about 10 different trips to the kitchen to check my progress. If I tell him that I’m topping the steak sandwiches with pepper jack cheese and jalapeno mayo, he doesn’t even leave the kitchen.

You will notice that the steak in this recipe requires a bit of marinating, about 2 hours to be exact. While it may seem like a lot of time for a Super Bowl snack, they are totally worth it. I would recommend marinating the steak while you make the rest of your Super Bowl snacks , that way by the time you are done, you are ready to make these sandwiches. After the marinating, these sandwiches come together in a snap.

Serves 4

You will need:

• 1 pound flat iron steak about 1 inch thick
• 1/4 cup red wine (I used Chianti)
• 2 tablespoons Worcestershire
• 2 cloves garlic sliced
• 1 teaspoon seasoning salt
• 1/4 teaspoon celery salt
• 1 tablespoon butter
• 1 teaspoon olive oil
• 4 hoagie rolls
• 8 slices pepper jack cheese
• 4 lettuce leaves
• jalapeno mayonnaise (see recipe below)

1. Place steak in a resealable plastic bag.
2. Whisk red wine, Worcestershire, garlic, seasoning salt and celery salt together in a bowl.  Pour over steak. Seal bag and marinate in the refrigerator for 2 hours.
3. After steak has marinated, heat butter and olive oil in a skillet over medium-high heat. Once butter melts add steak. Cook 5 – 6 minutes on each side for medium rare. (Keep in mind that the steak will cook a bit under the broiler as well)
4. Transfer cooked steak to the cutting board and allow to rest for 10 minutes. Once rested, thinly slice against the grain.
5. Preheat oven broiler.
6. Cut hoagie rolls in half. For each sandwich, place 4 – 5 slices of steak on the bottom half of the roll. Place 2 slices of cheese on top of the steak. Place under the broiler until the cheese melts, about 1 minute. You may also toast the top half of the roll at this time, but it won’t take as long as the bottom half so keep an eye on it.
7. After cheese has melted, remove sandwich from oven, place lettuce on top. Spread jalapeno mayonnaise on top half of the roll.
8. Serve.

Jalapeno Mayonnaise

• 1/2 cup mayonnaise
• 1/2 teaspoon lemon juice
• 2 jalapenos (seeds removed from 1 jalapeno), minced
• 2 gloves garlic, minced
• kosher salt

1. Combine first four ingredients together in a bowl. Season to taste with salt. Cover and refrigerate 30 minutes.

Not only is this mayonnaise great on this sandwich but it would also be wonderful on burgers too.

Enjoy!

To those of you that have asked me for healthier recipes, please forgive me for this one. I’ll get to them I promise, its just that it’s Super Bowl week and I couldn’t resist. After all what is a Super Bowl party without hot dogs? But these aren’t just any hot dogs my friends, these are Nacho Dogs. What are Nacho Dogs you ask? Just think of everything that you like piled high on your nachos, piled high on a hot dog instead. Trust me, between the cheesy nacho cheese, creamy guacamole and spicy jalapenos, you won’t even miss the mustard.

One, I assure you there are many, of my little quirks is that whenever I see something that looks delicious on TV, I crave it until I can make it on my own. That is exactly how this recipe was developed. I have been toying with the idea of a Nacho Hot Dog ever since I saw something similar on an episode of Man vs. Food. And since all of the toppings are generally a part of my Super Bowl parties, I figured that now would be the perfect time to give them a shot. I am not quite sure if I will ever eat a regular hot dog again.

Serves 4

You will need:

• 4 large hot dogs
• 4 hot dog buns
• 1 (9 ounce) container  nacho cheese dip
• 1 cup homemade guacamole
• 1/4 cup chopped yellow onion
• 1/4 cup pickled jalapeno slices
• salsa

1. Cook hot dogs according to package directions and toast hot dog buns if desired.
2. Heat nacho cheese dip according to package directions.
3. Place hot dogs in buns. Top layer with nacho cheese, guacamole, chopped onion, jalapeno slices and salsa.
4. Serve.

If you’re looking for other game day recipes check out my Super Bowl Recipe collection. Enjoy!

Displays of beer and chips in abundance at the grocery store can only mean one thing: Superbowl week is upon us. In anticipation of the big day, this week I will be sharing all kinds of snacks and food that are perfect for your game day celebrations. First up are these Pepperjack Beer Battered Mushrooms. If you thought that you loved regular battered fried mushrooms take a gander at these babies. I have removed the stem of the mushroom and placed a little piece of pepperjack cheese in the center, then dipped the whole thing in beer batter and fried it until golden. The crust is crunchy, the mushroom tender and the cheese perfectly melted. Trust me you won’t be able to resist popping 2 or 10 of these in your mouth.

After making the beer battered fish sandwich a couple of weeks ago, I kind of went into a beer battered frying frenzy. I wanted to see what else I could dip in the light crispy batter. I was literally frying everything. At first, I attempted fried mushrooms by simply frying the mushrooms alone. Then I asked Ryan’s opinion and he said it would be nice if they had a little kick to them. So how could I do that? Add pepperjack cheese of course. I don’t think I’ll ever eat another fried mushroom without it now.

Serves 4

You will need:

• oil for frying
• 15 – 20 small button mushrooms, cleaned and stems removed
• 3 – 4 ounces of pepperjack cheese, diced into small cubes (you want them to fit snugly into the center of the mushroom)
• 1 cup beer batter (recipe follows)
• kosher salt

1. Heat 2 inches of oil in a large pan over medium-high heat until it reaches 375 degrees.
2. Place 1 cube of diced cheese into the center of each mushroom. Dip the mushrooms into the beer batter.
3. Gently place the battered mushrooms into the hot oil. Fry 3 -4 minutes or until golden brown. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with kosher salt.
4. Allow to cool for several minutes and serve.

Beer Batter

Makes 2 cups

• 1 3/4 cup all purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 12 fluid ounces beer

1. In a bowl whisk together flour, salt, pepper, garlic powder, and cayenne pepper.
2. Slowly whisk in the beer.
3. Use immediately or store in an air-tight container. Use within a couple of days.

Enjoy!

After the diet busting Nanaimo Bars that I shared yesterday, I thought it was time to lighten things up a little bit. I could think of no better way to do that than with this refreshing salad. And make no mistake my friends, lighter doesn’t mean less flavor, this salad is full of all kinds of yummy ingredients. Allow me to elaborate,  crisp spring salad mix is tossed with tart apples, tangy gorgonzola cheese, nutty pecans and then drizzled with a little balsamic vinegar and extra virgin olive oil. Delicious, no?

I must say, to save time, I am a huge fan of the washed and ready to eat salad mixes. My favorite of these salad mixes is the baby spring mix with herbs. There are a few different brands that carry a blend like this. Each brand may have various lettuces in it but you will most likely find baby red romaine, arugula, green leaf, frisee and radicchio. The latest batch that I picked up also happened to have some fresh dill and I loved it. Pick your favorite blend, any will work for this salad.

Note: If you make this salad a head of time, toss the apples with a little lemon juice first to help prevent them from browning.

Serves 2 – 4

You will need:

• 3 cups spring lettuce mix with herbs
• 1/2 cup chopped pecans
• 1/3 cup crumbled gorgonzola cheese
• 1 granny smith apple, cored and sliced
• balsamic vinegar
• extra virgin olive oil
• fresh cracked pepper

1. Combine lettuce mix, pecans, gorgonzola cheese and apple slices in a bowl. Toss to combine.
2. Drizzle with balsamic vinegar and extra virgin olive oil. Sprinkle with fresh cracked pepper. Toss once more.
3. Serve.

Enjoy!