Corn Crab Chowder with Bacon

A delicious Corn Chowder loaded with crab and bacon is a satisfying and delicious meal especially when served with home made organic cornbread.

Corn Crab Chowder with Bacon

I am slowly accepting the fact that the summer is almost over. The realization that the heat is not coming back came when we returned from our trip. I climbed into the pool and thought my toes were going to freeze off. I quickly climbed out and it still took me about 10 minutes to heat through. I especially noticed how moody the temperatures are. Yesterday morning I needed a cardigan since it was only 60 degrees, but then later on in the day I felt like I was having a heat exhaustion  in my suit.

Maybe I’m just crazy. I’m sure spending 5 days in Mexico with 90 degree days was not helpful. Nevertheless summer is coming to an end and part of me is sad.

Corn Crab Chowder with Bacon

I love a good corn chowder but corn chowder with crab and bacon is a whole new game. Cornbread turned this into a complete dinner that was simply perfect. Even Briana loved it. That says a lot since I have a really hard time getting her to eat anything seafood outside of shrimp.

Corn Crab Chowder with Bacon

Corn Crab Chowder with Bacon

Have a great weekend friends :)

Kathy Sig 2

 

5.0 from 2 reviews
Corn Crab Chowder with Bacon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 6 slices bacon, cut into strips
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, chopped
  • 1 large potato, peeled and cubed
  • 1 fresh corn on the cob, kernels cut off
  • 1 tsp chopped fresh thyme
  • 1 lb lump crab meat
  • ⅓ cup fat free half and half
  • salt and pepper to taste
  • 3 cups chicken stock
Instructions
  1. Heat a soup pot or a Dutch Oven over medium heat and sauté bacon until crispy. Using a slotted spoon remove bacon bits onto a paper towel lined plate leaving bacon fat in the pot.
  2. Add chopped onion, carrot, celery and garlic. Cook until the vegetables are soft. Stir in thyme, potato and corn. Season with a little salt and pepper.
  3. Pour in chicken stock, cover and simmer until the potato is soft.
  4. Add crab meat and half & half. Adjust seasoning and cook another 5 minutes.
  5. Serve topped with bacon crumbles.

 

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Spaghetti Alla Carbonara with Cauliflower and Peas

Hello friends. :)

It’s been a while and I’ve missed you all.

Kurt and I took a trip to Mexico while Briana spend a week at the Jersey shore with her grandmother. The hardest part about the end of a vacation is knowing that it’ll be a while before we can spend time being lazy and carefree again. I did not miss my alarm clock, neither did I miss the commute. I enjoyed every moment of a tropical paradise. We swam in the water as blue as the lightest shade of turquoise. Relaxed in the sun while sipping fruity cocktails and I even had the time to read a book while swinging in the hammock on the balcony of our room. I regained strength and energy, distressed and let go of everything that comes along with our busy lives. I recharged and connected with my positive outlook. It was a much needed time that simply forced me to take it easy. It was amazing and for that I am beyond thankful.

photo-23I did miss cooking!!! It feels good to get back and start sharing new recipes with you.

Spaghetti Alla Carbonara with Cauliflower and Peas

“In Italy, they add work and life onto food and wine” Robin Leach.

I would love to live by this quote every day. Wouldn’t you? It would make things so much easier if work and life could be a little less stressful, a little less demanding and a little more relaxed. In the summer months this seems a little easier to accomplish. The warm days of summer naturally help with stress relief. Easy stress free dinners are certainly helpful.

Spaghetti Alla Carbonara with Cauliflower and Peas

Spaghetti Alla Carbonara might be the easiest pasta dish you’ll ever make. Made with bacon, peas and parmesan cheese it’s a dish after my own heart. What’s not to love about a quick dinner that also tastes good. Personally I think when it’s made right it can make your eyes roll with pleasure. I pretty much remember inhaling the entire bowl, not sure if I actually chewed my food.

Spaghetti Alla Carbonara with Cauliflower and Peas

Looking to add additional veggies to it? Try cauliflower.

Kathy Sig 2

 

5.0 from 3 reviews
Spaghetti Alla Carbonara with Cauliflower and Peas
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • ½ package of spaghetti
  • ¼ cup low fat half and half
  • ¼ cup Parmesan, grated (a little more is needed for garnish)
  • 2 eggs
  • ¼ cup bacon, diced
  • ¼ onion, chopped
  • 2 garlic cloves minced
  • ½ head cauliflower, cut into bite site florets
  • ¼ cup white wine (you can replace with chicken stock)
  • ½ cup peas, thawed if frozen
  • Salt and pepper to taste
Instructions
  1. Heat oven to 400 degrees, coat cauliflower with olive oil, salt and pepper. Spread on a baking sheet and bake until tender crispy, about 15-20 minutes.
  2. Bring a large pot of water to a boil. Cook pasta according to directions reserving ½ cup pasta water before draining.
  3. In a small bowl beat together eggs, parmesan cheese, half & half and pepper.
  4. Meanwhile cook bacon in a skillet until crispy. Using a slotted spoon transfer bacon to a paper towel lined plate and set aside.
  5. Add onion and garlic to the same skillet. Saute until soft, pour white wine (or chicken stock) and bring to a simmer. Gently stir in the egg mixture whisking consistently to prevent eggs from scrambling. Taste for salt and pepper, adjust if needed.
  6. Add pasta, peas and roasted cauliflower. Gently stir to coat with the sauce adding pasta water if necessary. Top with crumbled bacon.
  7. Serve immediately.

 

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Kimchi Fried Rice with Egg

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The Asian supermarket in our neck of the woods is filled with lots of fresh seafood, produce and intriguing international delicacies. I frequently visit the store to load up on spices and seafood. My usual purchase consists of 6 lbs of shrimp for a family shrimp boil that I prepare in the style of our favorite seafood restaurant in Washington DC. My family comes over once a month for this feast and by the time we’re done delicious sauce is practically running down our arms to the elbows. I can’t explain how good this is. If you have ever been to Hot n Juicy Crawfish then you can understand. Sometime in the near future I’ll have to share my recipe with you all.

On my last trip I decided to take a stroll down the isles for anything that might jump out at me. I picked up a variety of dim sum, sauces and kimchi. Having only tasted kimchi once before I’m not exactly sure why I picked it up but I’m glad I did.

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Have you ever had kimchi fried rice with an egg on top? Well, today is your lucky day. This recipe is a sure pleaser.

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The saltiness of kimchi and the spiciness of the garlic paste are phenomenal with rice. A fried egg takes it to a whole new level. This is a dish that can be made with any type of meat. Pork, chicken or shrimp will do the job just right. I used a piece of andouille sausage and it came out great.

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Have a fabulous weekend friends. I am on vacation next week, off to a tropical destination. :)

5.0 from 4 reviews
Kimchi Fried Rice with Egg
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 1 tbsp canola oil
  • ¾ cup andouille sausage or any other type of meat (chicken, pork or shrimp will be perfect) cut into bite size pieces
  • 1 cup kimchi, roughly chopped
  • 4 scallions, finely sliced at an angle
  • 1 tbsp Sambal Oelek chili garlic paste
  • 3 to 4 cups cooked long grain rice
  • 2 tbsp soy sauce
  • 1 teaspoon sesame oil (optional)
  • salt to taste
  • 2-3 eggs
Instructions
  1. Heat canola oil in a wok or a large deep frying skillet.
  2. Add the meat and cook fully.
  3. Stir in scallion whites, kimchi and Sambal Oelek. Stir together and cook another 3 minutes.
  4. Add rice, soy sauce and sesame oil (if using). Then mix well until the rice and the kimchi mixture is well combined.
  5. Continue cooking and stir constantly (about 3 minutes)
  6. Serve topped with a fried egg and scallion greens.
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