Tag Archives: potatoes

Pork Loin Chops in a Crock Pot

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I love crock pot meals when I am really busy. The other day I had a ton going on, and I knew I was not going to be home to cook dinner, but wanted my sweet hubby and my brother who was helping with the kids, to have dinner. The nice thing about crock pot meals is that when you do have time, in the morning, you can toss everything in and not think about it for the rest of the day! It was so great just knowing it was there and not having to rush before I had to leave.

So… CROCK POT meals! You can use it in the summer or the winter… cold or hot outside… there’s always a good reason to use a crock pot.

Pork Loin Chops in a crock pot:

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Servings: 2… so double for more…

Ingredients:

1 butterflied pork loin chop – 1.5 lbs
1 TB flavored vinegar (I used a pear/cranberry vinegar that I got from an oilery)
2 TB olive oil
Cooking spray to grease the inside of the crock pot
1 onion sliced thin
1 clove garlic minced
salt and pepper to taste
5 carrots cut into large pieces
8 yukon gold potatoes quartered (I washed and did NOT peel)
1/4 cup white wine
2 TB unsalted butter
1/2 tsp dried tarragon
1/2 tsp dried sage
1 cup chicken broth

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Directions:

Cut up the carrots, onions and potatoes and set aside. Take the pork loin butterflied pork chop (or 2 separate thick-cut pork chops) and salt and pepper both sides evenly. Heat a skillet on medium and put 1 TB olive oil in the skillet. Sear both sides of the pork chop for 2-3 minutes per side and place into the bottom of the crock pot. Put all of the veggies and starches on top. Sprinkle all the seasoning and then add the liquids. Then take the butter and cut into small pieces and placed intermittently on top of the meat and veggies. Let cook for 6-8 hours on LOW or 4-5 hours on HIGH.

It is a wonderful blend of sweet and salty… it’s got a great savory taste with just a hint of sweet. My husband and brother RAVED over this, and the pork just FELL APART when it was ready. WINNER!!!

Try this one for sure!!

And now… a bit of a giggle for the quote of the day:

This blackboard was in a pub/restaurant in Devon, UK and I have kept the photo ever since to remind myself that I should not be afraid to try something new and that no matter how old I get, there are still new people to meet, experiences to have and things to learn every day!

Guest Post: My husband “cooked” me dinner for my birthday!

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BBQbuttershrimp

Ok… so I obviously love to cook, but on my birthday, I don’t want to. The problem was, I didn’t want to go out either. I am a homebody and I just wanted to be HOME on my birthday. So, my husband was there with a very big problem. Since we have gotten married he has cooked for me about 5 or 6 times. I am pretty sure he was successful 2 of those times. Sometimes he tries to get too creative. Like when he made me chicken lettuce wraps and wanted them to taste like P.F. Changs… they somehow ended up having noodles and peanut butter in them. “WHAT?” you say? “Peanut Butter in lettuce wraps?!” You say? Yes. That is what he did. That’s just one of his creative examples.

So, what I did for my birthday, INSTEAD of giving him creative control, was asked him to cook WITH me in the kitchen and I’d be his “sous-chef”. (sp?) AND he made me dinner! Definitely a FUN “date” time for us, and I REALLY enjoyed it! We made margaritas and talked, and made dinner. I loved it so much!

So I was at Trader Joes the other day buying shrimp because I can get wild caught shrimp (Red Argentinian shrimp to be precise) for $8.99/lb and they are med.-large size! The guy at the checkout register was telling me about this recipe that he had just tried the night before for shrimp and how amazing it was! So I looked it up on my phone while I was standing there and stored it away so that I could use it later. I then decided later… I wanted it on my birthday! And boy… it’s a good one!

BBQ Butter Shrimp – copy cat Ruth’s Chris Steak House

This is NOT my recipe, or my husband’s recipe… this is literally copied from this link: http://www.food.com/recipe/ruths-chris-steak-house-barbecue-shrimp-orleans-147717

Check it out!!!

TOTAL TIME
12mins
PREP

5 mins

COOK

7 mins

INGREDIENTS

Nutrition

SERVINGS 2-4UNITS US

DIRECTIONS

  1. For Barbecue Butter — Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.
  2. For Shrimp — Toss the shrimp with the ingredients listed above, in a large bowl. Then, place on a lined rimmed cookie sheet (so all the oil and juices won’t spill over into your oven) and bake in a preheated oven at 350 degrees for 10-13 minutes depending on size of shrimp. Cook until pink and no longer translucent inside of the shrimp.
  3. Take care not to overcook the shrimp.

Becky’s Additions: 

I served the shrimp over leftover mashed potatoes!!! We removed the shrimp from the oven, and placed on re-heated mashed potatoes, and then smothered them with the barbecue butter and some shredded cheese and ENJOYED!! It was AWESOME!!!!!! Give it a try!

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Pork Loin Rosemary Roast with Creamy Rosemary Gravy

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So, I was freaking out today. Is anyone else out there a control freak? Growing up I had no idea I was a control freak. I was always the one just “going with the flow”, whatever, sounds good. I am a typical middle child, book nerd, peace maker, introvert.

Now, my birthday is approaching and I’m afraid that what other people plan won’t live up to what I was thinking we’d do. Like, I just gave my husband a DETAILED list of EXACTLY what I want to do on my birthday. Is that too much? I don’t know. At least I know what will happen, and that I won’t be disappointed that my husband didn’t pick up on my “hints”. Heh. Well…. bad or not, now I’m excited because he said he was really happy to see, in detail, what I wanted to do… and that he could make it happen. Whew!

Now, since I love to cook… I, at times, find myself saying… I’d rather just make it at home. Then I can control what ingredients are put into it and it will cost way less. So, I mentioned that to my husband and he said NO. Lol… problems, right? I’ve got a great husband who knows how to deal with my crazy emotions. 🙂

But this was one meal that I was considering making for my birthday since it was a crockpot meal and I wouldn’t have to “cook”. But, since I was appropriately shot down, I made it for dinner tonight!

porkroastwithpotatoes

Ingredients

  • 3 TB extra virgin olive
  • 2 TB minced garlic
  • 2 sprigs of fresh rosemary
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • dash of cayenne
  • 1/2 onion sliced thick
  • 7-8 potatoes cut into 6-8 pieces each
  • 2 lb. center pork loin (or two 1 lb. pork tenderloins)
  • 1 1/2 cups favorite white wine
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cup free range low sodium chicken broth or stock
  • 1 cup half&half with 2 TB flour (or cornstarch)
  • 2 TB butter

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This is what the roast will look like when it comes out of the crock pot!!!

Instructions

  1. Spray your crock pot with some non-stick olive oil cooking spray.
  2. “Crust” the pork loin by placing and rubbing all dry herbs and garlic all over the pork loin and then place it into the crock pot.
  3. Wash and cut potatoes and onions and place into the crock pot with the pork roast.
  4. Add the white wine and the chicken broth, and then add the 2 TB of butter broken up into smaller pieces of the cop of the meat and potatoes in the crock pot.
  5. Put crock pot on LOW for 6-8 hours for best results, OR on HIGH for 4 hours.
  6. About 20 minutes before you want to eat, remove the pork roast from the crock pot and set aside on a plate and cover with foil to let it rest. Then, remove the potatoes. (At this point, you can do as I did and make mashed potatoes with them, or just eat them roasted.)
  7. Take the juices and onions from the bottom of the crock pot and put into a medium sized sauce pan. Heat up on medium-low. Do NOT boil.
  8. Put the 1 cup of 1/2&1/2 into a measuring cup and whisk in the flour (or corn starch). Then, SLOWLY whisk into the sauce pan with the drippings from the crock pot to make an AMAZING gravy!!! Then, add the FRESH rosemary to the gravy.
  9. Place the resting pork on a cutting board (you can add any accumulated meat juices back to the sauce if you like!). Slice the pork very thinly and place on to a serving platter. Pour the warm gravy over top.
  10. Serve with potatoes, and veggies… or just DIG IN!

porkloinroastwithgravy

Had to give this shot of the pork loin with the yummy, creamy gravy…

It sounds like a lot, but it was pretty easy because most of the day it was just sitting in the crock pot! Then you just whip up a gravy from the juices and voila! It’s juicy, tender and just comforting really…. perfect for a chilly and windy day!

And now, for the quote of the day: This was my day today.

Funny-Parenting-93

Dill Chicken and Potato Skillet

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Doggone it…

Yeah. That’s how my Tuesday went! We have a large dog. Well, I guess technically he is in the medium to large sized dog family. He is around 80 pounds…. and he’s part bloodhound. The part about him being a bloodhound mix is quite important because he can literally smell a crumb under the kids bed from last week. He’s quite persistent too. During quiet time today, both of my kids were in 1 room playing together and having a snack, and my son decided to open the door. Four times. Guess what happened each time. Yep, Duke got in, ran straight for the snacks and tried to gobble it up as quickly as he could and tried to shove himself under my daughters bed to get all of the extra crumbs. I had to run from my room where I had a pile of laundry in my lap, each time, and pull the 80 pound dog off of the snacks and drag him out of the room. I’m going to get some serious Madonna arms!!! HA! It’s like, son, can you not see that if you open the door, your NATURAL CONSEQUENCE is: the dog will eat your food. And of course my son looks at me with a blank stare and says “Duke eat my food!”. Um. Yes, yes he did. Wow.

So, this is what happens every night when I make dinner:

duker

After he gets in trouble around 10 to 15 times for trying to stick his nose in dinner, he will finally sit down on that rug, completely in my way, and lay there while I make dinner. 🙂 He likes to smell it I assume.

Last night I was craving beets and potatoes. Weird craving? Not sure! But it sure sounded good!

dillpotatoskillet

Ingredients:

4 large yukon gold potatoes
10-12 organic baby carrots cut in half
3 frozen chicken tenderloins (for 2 people… I use 1.5 per person.)
1 small bunch fresh flat leaf parsley
2 TB olive oil
1 TB unsalted butter
3/4 cup FF low sodium free range chicken broth
1/4 sweet onion diced
1 small piece of bacon chopped
Optional: Can of beets… YUM! 🙂

Dill Seasoning: (Mix together in a small bowl and set aside)
2 tablespoons Italian seasoning
2 teaspoons dried dill
2½ teaspoons garlic powder
2¼ teaspoons kosher Himalayan sea salt
2 teaspoons onion powder
1 teaspoon granulated sugar
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper

chickenandpotatodill

Directions:

Partially peel the potatoes… I peel just the “eyes” out of the potatoes, and then dice. Drizzle the olive oil into a large skillet, and heat up at med. high. Place the potatoes, bacon and carrots into the skillet and place lid on. After about 5 minutes, when the potatoes might start sticking to the bottom of the pan, add the diced onions and chicken broth and stir around to “unstick” all of the ingredients, and sprinkle 1/3 of the above seasoning (that you mixed and set aside) over the potatoes and replace the lid. In a separate skillet, place 1 TB olive oil and the 3 (or more) chicken tenderloins and 1/3 of the dill seasoning sprinkled generously over both sides of the tenderloins. Cook on medium to medium high for approximately 8-10 min. per side until there is no pink left in the middle. (This is from frozen). While the chicken is cooking, sporadically stir the potatoes and carrots, adding more seasoning as desired. When the carrots are mostly soft with a bit of crunch, they are done (about 20 minutes)! Add 1 TB butter, melt in, stir around and serve with the chicken, and some slices of beets if so desired! Garnish with fresh chopped parsley and ENJOY!

Quote of the Day:

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Cheddar Bacon Corn Chowder… best mix of ingredients ever huh??

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Who doesn’t like bacon, cheese, corn and potatoes??? Like, really?! This one is a bit spicy too!! DELISH! I was sweating by the time I was finished enjoying this bowl of cheesy goodness…. meanwhile my husband was looking at me like I was crazy and telling me it was just a tiny bit of heat… just goes to show the difference in spiciness tolerance! Ha!

Ingredients

  • 3/4 cup frozen corn
  • 4 slices (about 1/4 pound) bacon, diced
  • 1/4 yellow onion, diced
  • 1/2 tsp garlic, minced
  • 2 tablespoons all-purpose white whole wheat flour
  • 2 cups vegetable broth
  • 2 cups milk (I used coconut milk)
  • 4 large red potatoes, cleaned and diced into 1/4-inch cubes
  • 1/2 tsp Lawry’s seasoning (Low Sodium)
  • 1/2 tsp Emeril’s Bayou Blast seasoning
  • 1/2 teaspoon rubbed sage
  • 1/2 cup grated cheddar cheese
  • 2 TB shaved parmesan cheese
  • 1 teaspoon salt (add more/less to taste)
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/8 teaspoon cayenne pepper
  • optional garnish: extra shredded cheddar cheese, thinly-sliced green onions, reserved bacon bits, sour cream
  • ***** Optional! Add 1/2 cup of dark beer for a bit of extra yummy flavor! ******

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Directions

Heat a large stock pot over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

In the same stock pot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest.

Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant. Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.

Add in the vegetable broth, milk, potatoes, lawrys, Bayou Blast, and sage and cayenne, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender. Add in the corn, cheese and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.

Taste test the broth, then season with salt, pepper and cayenne to taste. (I recommended the amounts that I used, but your seasoning preferences may vary.)

Serve warm, with additional garnishes if desired.

Creamy Cheesy Goodness!!!

And now, for the quote of the day:

retro travel girl fashion vintage portrait outdoors

Sausage and Potato Soup (OR Copy-Cat Zuppa Toscana!)

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So, we really like soup during the winter. One of my husbands favorites is to go to Olive Garden and have the “Soup, Salad, and breadsticks” for lunches or dinners. The problem is, you can’t do it too often because of 1-calories, 2-cost… you gotta tip too! So, I’ve been looking up recipes for some of the dishes… and soups were my first stop! Soups seem to be pretty easy for me to try and recreate. And… so far, are turning out AWESOME!

This is my take on the Copy-Cat Zuppa Toscana. The only change I could recommend, is to possibly use kale instead of spinach, especially if you are going to freeze and reheat, it will hold up MUCH better than baby spinach!

INGREDIENTS

  • 2 slices cooked nitrite/nitrate free bacon, diced
  • 1/2 lb. all natural (no nitrites/nitrates!) Italian Sausage
  • 1 tablespoon olive oil
  • 1 tsp minced garlic
  • 1/2 onion, diced
  • 3 cups low sodium organic chicken broth
  • 2 yukon gold potatoes, peeled and chopped
  • dash of cayenne pepper
  • 1/4 tsp rubbed sage
  • 1/4 tsp oregano
  • salt and pepper to taste
  • 1 1/2 cups baby spinach (roughly chopped w/out stems)
  • 1 cup half&half
  • shaved parmesan as a garnish
  • Kosher salt and freshly ground black pepper, to taste

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INSTRUCTIONS

  • Heat a large skillet over medium high heat. (I cook my bacon in the microwave… if you don’t, cook it in this skillet first)
  • Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Bring to a LOW simmer and add the spices (cayenne, oregano, sage, salt and pepper to taste)
  • Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in half&half until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon and parmesan.

ENJOY!!! It’s a good one! This one had the saltiness and spice of the bacon and sausage combined with the creaminess of the half&half and the crunch of that baby spinach… mmmm!!!! If you put kale in as a substitute, that would add such a good texture as well! AMAZING! Saving this one for sure!

And now, for the quote of the day:

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Cowboy Burgers and Homemade Fries

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CowboyBurgerandFries

So, a nice summer dish… you think burgers, right?? Well, also, do you have some extra guacamole and no chips left?? Onions, and don’t have a recipe to put them in? (Yeah, me neither… lol, but that’s ok). Want a summer meal that won’t take forever, but tastes AMAZING??? Make these cowboy burgers!! I got rave reviews from my brother and husband… and I even loved them!! DELISH!

Ingredients:

Balsamic Sauteed Onions:

1/2 onion cut into large pieces
1/4 tsp minced garlic
2 TB balsamic vinegar
2 TB olive oil

Sautee all above ingredients until onions are caramelized and soft

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Burgers:

1.5 lbs. ground beef (I used 85/15, but you can use a leaner beef if you’d like)
1/2 tsp minced garlic
1 tsp worcestershire sauce
salt and pepper
1/2 TB chili powder
1 TB BBQ sauce (I used Sweet Baby Ray’s)

Stir all above ingredients together and form into patties (where you make the inside of the burger thinner than the outside… see Rachael Ray’s tutorial on how to shape a burger patty!!) and set aside.

When ready to make, either put onto a hot grill, or do as I do: pop them on a heated up and salted GRILL PAN!!! I just “grilled” them for about 4 min per side, and right before I took them off the grill, I topped them with my cheese of choice, made sure it melted, and then took off and placed onto the bun. Then, I topped that with the onions, guacamole, and placed the 2nd half of the bun and ENJOYED!!!! DELICIOUS!

Ho1memade French Fries:

5 Yukon Gold potatoes cut into THIN fries. I left the skin on
1 tsp. garlic salt
salt and pepper to taste
2  TB olive oil (drizzled over potatoes)
1 TB chopped rosemary

After cutting potatoes into small fries, soak in cold water. When ready to bake, drain water, and toss with all above seasonings and put onto a greased pan and toss again. Make sure it’s just a single layer of fries. Bake at 450 in a PREHEATED oven for 15 min. If not crispy enough, put back into the oven for 5-8 min on LOW BROIL to crisp them up! And then ENJOY! (Toss around half way thru)

Guacamole: 

Check out my recipe in this previous post: https://dancinandcookininthekitchen.com/2014/06/02/sunday-lunch/

These burgers turned out so juicy and delicious, and were very quick to put together! I, for some reason, never realized how easy burgers were!!! WINNER!!

And now, for the quote of the day:

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Short Ribs – Served 2 Ways… and mighty good either way!!!

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Short Ribs, served on top of cheesy grits OR garlic, parmesan mashed potatoes…. You choose!!

I was watching one of my favorite cooking shows the other day, and someone made short ribs. I was thinking… short ribs?! I could do that, right? I have GOT to try that if they make it on a cooking show. They must be amazing!!! So, I found a recipe and adapted it to make it my own. And I have found out…. I LOVE short ribs! They were incredibly easy too!!! You could cook a roast the same way! LOVE! You could even do sirloin tips, etc similarly. Easy and quick recipe!

Ingredients (including grits AND potatoes… you can choose either though)

6-8 individual short ribs (or more depending on the size of your crowd! You want about 1-2 per person)
3-4 TB butter (4 if you want to top the ribs after serving with a bit of butter)
1 TB minced garlic
1/4 onion cut roughly (larger pieces)
1 cup red wine (I used an “Old Vine Zinfandel”) this is optional, you can just use beef broth; OR substitute with a dark beer
1 cup low sodium organic beef broth
4 carrots cut into large pieces
salt & pepper
1 TB Worcestershire sauce
3 TB quick cooking white grits (or yellow grits… your preference)
3/4 cup water (for grits)
5-6 red potatoes
2 TB milk
2 TB parmesan cheese

 

Directions:

Place cast iron skillet (or normal skillet) on stove and heat up. Do not put oil in the skillet. While it is heating up, dry the short ribs with a paper towel, and sprinkle sea salt and pepper on all sides of the short ribs. Then, making sure the skillet is hot, sear the short ribs on all sides so they have a nice crust. Only about 30 seconds per side. Then, place into your crock pot. When you remove the short ribs from the pan, DO NOT dump any drippings from the pan. (You can also do this in a dutch oven baking at 350 for 3-4 hours). Put your crock pot on HIGH for cooking for 4-5 hours, put on LOW to cook for 7-8 hours. Add 1/4 cup of the beef broth to the skillet that you just finished searing the meat in. Then add the garlic and the onions to the skillet and stir into the simmering beef broth. Once that’s simmering, add 1/4 cup of the wine and a tsp of the worcestershire sauce and 1 TB of butter. Simmer that until it reduces by half. While that is simmering, add the remaining liquids into the crock pot and place a small amount of the butter onto the top of each of the short ribs. Once the liquid in the skillet has reduced, pour that into the crock pot and place the lid onto the crock pot.

Cook as directed above until the meat is about falling off of the bone…. And… if you want some gravy, just take about 1 cup of the drippings, place into a sauce pan, add a TB or a bit more of flour… Simmer and WHISK vigorously until thickened!

When it’s about time to serve the short ribs, you’ll want to make your sides. The wilted spinach in the above picture, all I did was sautee it in some of the “au jus” from the crock pot for about 2-3 min. Done. The carrots I also sauteed in the au jus, just for about 5-10 min until starting to soften.

The mashed potatoes was a version of a previous recipe of mine: https://dancinandcookininthekitchen.com/2014/06/08/crispy-coconut-encrusted-chicken-with-mashed-potatoes/

The grits, I just followed the instructions on the package for quick cooking grits. Once they were done, I removed from the heat and stirred in about 2 TB of shredded cheddar cheese. That’s it!

Serve up, and ENJOY!!! My hubby said “I’d order this in a restaurant, develop a craving for it, and then have to keep going back just to order it!”. So, I’d say it was a major success!!!

And, for the quote of the day:

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Leftover “Crustless Pot Pie”

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Wasn’t even sure what to call this… It started out as me trying to use up leftovers and extra veggies unused in my refrigerator before I go grocery shopping again. Then, as I sat down to eat it… it tasted like pot pie filling… but no crust… and the pieces of chicken were still full tenderloins. Hmmm…. Well? Why not!?

LeftoverCrustlessPotPie

(This will make 3 servings or 4 small servings)

Ingredients:

1/2 bag of fingerling potatoes
1 lg carrot
3 chicken tenderloins
1 cup low sodium free range chicken broth
1 TB olive oil
1/4 tsp minced garlic
1/2 tsp Mrs. Dash
salt&pepper to taste
1/2 onion chopped
juice and zest of 1 lemon
1 cob of corn (I used leftover) with kernels removed from cob
1/2 of a zucchini
Grated Parmesan Cheese (sprinkled on top at the end)

Start out by putting the potatoes in a skillet w/the olive oil and carrots chopped. Stir, and add onions and garlic. After about 5 min add the chicken broth, lemon zest and juice, and seasonings. Drop in the chicken. (Mine was still frozen, but yours can be frozen or thawed). Simmer with lid on for about 15-20 minutes until chicken is cooked through and potatoes are soft and easily cut through with a fork. Sprinkle in the zucchini and corn, stir and put lid back on pan, and remove from heat. Let sit for 5 min. Remove lid, sprinkle with cheese and stir. Add any salt&pepper to taste.

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ENJOY!

I also made a quick little dessert. I used cherries, brown sugar, raw organic sugar, lemon juice, oatmeal, flax meal and butter. Stirred it all together and baked covered w/tin foil for 30 min. Voila! 🙂

DSC_0622(before baking)

 

Coconut Curry Corn&Chicken Chowder

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A mouthful to say, and a DELICIOUS mouthful to eat!!!

Ingredients:

2 TB coconut oil
1/2 onion chopped
1/2 tsp. minced garlic
1 Yukon Gold potato Diced small (1/2 – 1 inch pieces)
1 14.5 oz. can Diced&Fire Roasted tomatoes w/green chilies (I used Trader Joes)
2 steamed ears of corn, cut the corn off the cob and toss the cobs.
1 tsp. cumin
1 tsp. curry
1 cup Silk Coconut Milk (you can also use 1 can coconut milk, but I always have coconut milk in the fridge)
1/2 qt. Low Sodium chicken broth (you can also use vegetable broth)
drizzle of honey to taste
salt & Pepper to taste
splash of 1/2&1/2 at the very end… makes it a bit extra creamy
4-5 chicken tenderloins – cooked and diced. (I sauteed them w/1 TB olive oil in skillet w/salt, pepper and cumin for about 10-15 min)
Garnish with cilantro, and a bit of FRESH squeezed Lime juice

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Directions:

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry, cook for one minute to infuse the oil with spice.
Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, potato, canned fire roasted tomatoes with green chilis; stir for a minute. Add in the broth.
Cover and bring to a high simmer. Lower the heat and simmer gently, until the potatoes are tender, about twenty minutes or so.
Add the coconut milk and sauteed chicken tenderloins (diced). Stir and season with sea salt and ground pepper; and add a drizzle of organic raw honey to taste. Heat through gently- please DON’T BOIL it.
Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Honey cools the spice.
Garnish with a lime wedge, and ENJOY! (It’s got a bit of heat too!!! YUM!).
Serves 4-6 depending on serving size.

Read more: http://glutenfreegoddess.blogspot.com/2006/09/roasted-corn-chowder-with-cilantro.html#ixzz35Vc45gmB