Month: January 2016

My “Secret” Spices

| mrscheryllacy

We all have some spices that we cannot do without. I’m not talking about the standards like salt, pepper, garlic powder, thyme, etc.; which I absolutely cannot cook without. What I mean are those special items that you use to add an extra zing or special flavor, you know the ones I mean. For me, there are three. The first, you’ve seen in some of my recipes already, Lawry’s Season Salt. It’s a true recipe flavor adder. If you don’t have any in your cupboard, I highly recommend that you pick some up. The other two are spices I found over ten years ago on a trip to New Mexico and I use them all the time. Tia Rita’s Jalapeno Salt Blend and Green Chile Salt Blend are the bomb! The labels on the back of the bottles will give you ideas on how or when to use them. As for me, I haven’t had corn-on-the-cob for years without a sprinkling of Jalapeno Salt Blend. For the best breakfast eggs you’ve ever had, sprinkle with the Green Chile Salt Blend. Of course, try them on anything you like, you won’t be disappointed.

For those of you who like or want to limit salt in your diet, they have salt free blends of these spices. I haven’t tried them myself, but am sure they are delicious.

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Get your own without a trip to New Mexico, by doing a Google search for Tia Rita’s. Several places sell it online.

Soupy Corn Chowder

| mrscheryllacy

The winter time always makes me yearn for soups, but I get tired of making and eating the same ones again and again. After Christmas this year, I had some leftover ham and thought about this delicious corn chowder recipe I have. Most chowders are very thick, the true sign of a chowder and that’s great. For me, I prefer more broth. I’ve made some modifications to a hearty corn and potato soup I’ve made many times in the past so it would be simple, delicious and more soup than chowder. I hope you like it.

Ingredients20160102_190421

  • 2-1/2 cups of diced ham
  • 3 medium russet potatoes, chopped
  • 2 T olive oil
  • 1 medium yellow onion, chopped
  • 2 tsp dried oregano
  • 2 dashes of hot sauce
  • 2 cups chicken stock
  • 3 cups cream-style corn
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup heavy cream
  • 1-1/2 cup milk
  • chives or green onion, chopped

Instructions

  • Prepare potatoes and onions.

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  • In a medium stock pot, add olive oil, potatoes, oregano, and hot sauce.
  • Cook over medium-low heat until onions are translucent.

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  • Pour in the chicken stock, corn and ham.
  • Season with salt and pepper.
  • Bring to a boil, then reduce heat to low and cover pot.
  • Simmer 20 minutes. Stir frequently.

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  • When the potatoes are tender, add the cream and milk to the chowder.
  • Add chives or green onion. Mix well.

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  • Serve.

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Ideas

  • Ham – feel free to use turkey ham, but you may need to add some additional salt.
  • Milk – I prefer 2%, but you can use 1% or whole milk; Half-half is also an option, but then replace entire cream/milk quantity with it.
  • Potatoes – red potatoes also work well.
  • Soup versus chowder – if you want this to be thicker, replace more of the milk with heavy cream.
  • Serve with bread or crackers.

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