Corn Chowder - (Use the stock you made)

Hi,

If you made the roast chicken, then made the stock, congratulations. But, now maybe you are thinking, "Okay now what do with the stock?" Well here's one option. This recipe came about because I had to use up the remaining veggies from the previous week. I happened to have fresh corn, if you don't have fresh, you can also use frozen. And if you don't have stock, it's totally fine to make it without.

3 Tablespoons olive oil
1 large onion chopped
1/2 Chicken breast cut into 1/2 inch cubes (you can also use 6 slices of bacon chopped, or a couple of italian sausages or kielbasa cut into small cubes)

In a large heavy soup pot, heat the oil, when hot add the onion and cook until just starting to brown. Add the protein, sprinkle generously with salt and cook stirring until the chicken (or other protein is cooked.)

1 red pepper, seeded and cut into 1/2 inch pieces
3 or 4 carrots, cut in half and then sliced

Add the pepper and carrots and saute for a few minutes.

3 cups of stock or water

Add the stock or water. Bring the veggies and liquid to boiling.

2 fresh corn, remove the corn kernels holding the cob vertically and carefully cutting off the kernels.
(or 2 cups frozen corn)
2 cloves garlic, minced

Add the corn and the garlic. Bring back to boiling and reduce heat to a simmer. Simmer for a few minutes.

1 cup half and half
3 sliced green onions
small bunch of parsley
salt and fresh ground pepper

Add the half and half and the onions and parsley. Bring back to almost boiling. Taste, you'll probably need to add a bit more salt and a generous bit of ground pepper.

Hope you enjoy the soup! It makes a light dinner and reheats well for lunch the next day.

Hugs,
Mameekosan

Fish with Prosciutto - Part 2 - Fish Chowder

Hi,

If you haven't eaten all the Fish with Prosciutto, you can turn the left overs into this delicious fish chowder.

3 tablespoons butter
1 onion chopped

In a medium sized pot, melt the butter over medium heat. Cook the onions until tender.

Leftover sliced potatoes roughly chopped
2 cups fish or chicken broth or water (if I use water, I'll add a bouillon cube)
1 cup half and half 

Add the potatoes, broth, and cream. Bring just to a boil.

~3 pieces cooked fish and prosciutto, chopped into chunks
Parsley and green onions
salt and fresh ground pepper

Add the fish and parley/green onions. You can add more parsley and green onion, if you think there needs to be more green stuff. Taste, you'll probably need some pepper and maybe some salt. Heat until steaming. The chowder is a great bonus! It makes for a quick second meal.

Hugs,
Mameekosan

Fish with Prosciutto and Potatoes - Part 1

Hi,

This is a recipe that has become one of my go-to's. Since I have to go to the store to buy the fish, I just have to remember to also get the thinly sliced prosciutto. I also have to make sure that I have green onions, parsley and potatoes. This dish heats up well and also leftovers can be transformed into a delicious fish chowder in a matter of minutes.

Preheat oven to 450 degrees. If you have some available, line a 11 x 17 inch glass baking dish with parchment paper. The parchment paper will make clean-up quick and easy.

Olive oil
3 large Yukon Gold potatoes (I have also used red potatoes or even Idaho potatoes), very thinly sliced
salt and pepper.

Splash 2 or 3 Tablespoons of olive oil onto parchment paper or into the baking dish. Put half of the potatoes in a thin even layer, turning the potatoes to evenly coat with oil. Sprinkle with salt and pepper. Spread the second half of the potatoes in pan, sprinkle with salt and pepper, and a bit more oil to lightly cover potatoes. You don't want the potatoes swimming in oil, but don't be skimpy. Roast the potatoes in the oven for about 30 minutes or until the potatoes start to brown around the edges. In the meantime, get the fish ready.

~2 pounds of white fish filet (I often use Tilapia because it's cheap also I've used hake or cod)

If I use Tilapia, I cut the filet into two pieces along what seems to be the center. If I use Hake or cod, I cut the filet into 4 or 5 inch pieces.

Sprinkle the fish lightly with oil.

~8 slices or thinly sliced prosciutto (I ask for the cheapest, which is usually the domestic prosciutto)

Wrap each piece of fish with a slice of prosciutto. Hopefully, it will work out and there will be one slice for each piece of fish. When the potatoes are done, remove the pan from the oven and carefully place the fish wrapped in prosciutto on the potatoes. Give a final sprinkle of olive oil. Bake for 20-30 minute.

4 green onions thinly sliced
1/2 cup fresh parsley chopped

I like to add the green onions and parsley just a bit before the fish is done, so that the onions and parsley heat through but not enough for them to get wilted. The fish will be done when firm to the touch.

This is a great dish to serve with a green salad. Since it includes potatoes you don't have to do much else. And don't forget to save a couple pieces of fish and some potatoes to make the fish chowder. I'll post that recipe in Part 2.

Hugs,
Mameekosan