Cheesy Potato and Corn Chowder

This takes comfort food to a whole new level.  That's what I love about chowder recipes...they're easy, yet incredibly rich and literally the definition of true soul-food.  This is rich, creamy (yet chunky!), cheesy, and full of fabulous flavor.  It's also incredibly perfect for those cold, winter nights.  I wouldn't change anything about this recipe...it's just too perfect.  The only thing I may experiment with is trying it with different meats, like chicken, ham, or - I think this would taste best - sausage. My family and I gobbled it up and we all agreed that this is one of my best chowder recipes of all time.  I served it with crusty french bread for dipping, and it was a wonderful, southern, comforting meal.

Yield: about 6-8 servings

Ingredients:
2 tablespoons butter
1 cup chopped celery
1 cup chopped onion 
2 14.5 ounce cans chicken broth
3 cups peeled and cubed potatoes
1 15-ounce can whole kernel corn
1 15-ounce can creamed corn
1 4-ounce can diced green chiles
1 2.5 ounce package country style gravy mix
1 cup milk
1 cup heavy cream
1 1/4 cup shredded, Mexican-style blend cheese
Garnish: crumbled bacon, sliced green onions, and/or extra cheese (optional)

Instructions:

1. In large saucepan, melt butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in both corn cans and chiles; return to boiling. Combine milk and heavy cream, and dissolve gravy mix in the milk/cream mixture; stir into boiling mixture.  Let simmer over low heat for about 10 minutes. Add cheese; cook and stir over low heat until cheese is melted.  Garnish (if desired) and serve hot.

***If you love spicy, feel free to add some hot sauce to your bowl(:

Parmesan Roasted Corn on the Cob

Let me just start off by saying that this is THE BEST corn on the cob you will EVER eat!  I'm not exaggerating in the slightest.  I made this recipe last night because we just got a new grill, and what's a better way to test out a new grill than with cheeseburgers and corn on the cob??  I saw this featured on the Food Network a few weeks ago on Paula Deen's show (Paula's Home Cooking), so I decided to try it out.  The flavor was absolutely incredible.  I've never had such a flavorful corn in my entire life!  The mayonnaise completely disappears when cooked, leaving you with the juiciest corn you could ever imagine biting into.  The Parmesan cheese and chili powder give the corn a slightly spicy and salty burst of flavor.  The only fault to this recipe is that some of the Parmesan and chili powder will come off with the foil when you unwrap it, but if you just scrape it off with a knife and spread it back on the corn, it's a super easy fix.  My family decided that we will never eat corn another way again!  Thank you, Paula Deen!

Ingredients:

• 1/2 cup mayonnaise
• 5 ears corn, husks and silk removed
• 1 cup shredded Parmesan Cheese
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions:

Prepare grill.

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.

Momma Buscemi's World Famous Chili

This is the best chili in the entire universe.  I'm not even kidding you.  This recipe was handed down from my grandmother to my mother, and it's been a staple in our house for as long as I can remember.  We have it every single Halloween, and all my friends always love it.  One of my best friends declares it the best thing she's ever tasted, and she asks my mom to make it for her every time she comes over. I even gave her the recipe for Christmas.  I can't believe how easy it is to make it either...you pretty much just throw all the ingredients in a crock pot and let it sit all day.  It's a very hearty, wholesome soup, and tastes incredible on a chilly winter evening.  Serve it with corn bread, and you'll be in southern lovin' heaven.

Yield: about 30 servings

Ingredients:

1.5 lbs. hamburger meat

40 ounces (4-10oz cans) tomato soup

30-oz red kidney beans, drained

1 cup chopped celery

1 cup chopped onion

1-8oz can tomatoes w/chili’s, drained

1-10oz can corn, drained

2.5 ounce container chili powder

Garnish: shredded cheese and sour cream, optional

Instructions:

1. Cook hamburger in a large skillet until just browned all over. Drain liquid.

2. Heat slow cooker to low.   Add cooked hamburger and the rest of the ingredients except chili powder.  Mix well.

3. Slowly add chili powder while stirring ingredients until just combined.  Cook for five hours, adding more chili powder to taste each hour.

4.  Serve with shredded cheese and sour cream, if desired.

Black Eyed Pea Salsa

I made this salsa for New Years as one of our "lucky" dishes (since black eyed peas are known to have good luck) and it turned out fabulous!  My dad was constantly bugging me to make him salsa because he loves it, and he gobbled this up.  I love this salsa because it's very healthy and refreshing...not to mention incredibly flavorful.  If I made it again, the only thing I might do is add avocado.  I would have added it to the salsa when I first made it, but my mom doesn't like avocado (she's crazy).  I served these with blue, whole grain tortilla chips and my family and I all agree it's way better than any store-bought salsa we've ever had.

Ingredients:

• 1 cup canned black-eyed peas
• 1 cup canned black beans, rinsed and drained
• 1 cup whole kernel corn, drained
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup diced jalapeno peppers
• 1 cup diced tomatoes, drained
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 2 tablespoons finely chopped, fresh cilantro
• 1/2 garlic clove, minced
• 1/4 teaspoon garlic salt
• pepper to taste

Directions:

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with lemon juice, lime juice, olive oil, cilantro, garlic clove, and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.