Poblano & Corn Chowder

 

I often refer to this time of year as Soup Season and the recipe I have for you today is another of my favorites. I’m not really sure where I found it originally since it was scribbled on a piece of notebook paper stuck into my recipe binder.

I love the rich creaminess of this and it is really filling and so comforting on a cold day. It also has just the right amount of spice not too much and certainly not bland.

This recipe is vegetarian but I think even my fellow meat eaters will enjoy it as much as I do.

Poblano peppers find their way into a lot of my recipes I love the flavor and they are easy to find in most grocery stores. They have a bit of heat but not too much, although like a lot of “hot” peppers they do vary from one to the next. If you really want the chowder mild you could use a green bell pepper and I am sure the chowder will still be good. But to really taste it as designed go for the poblano.

We start by sauteing the pepper and the white portion of the green onions in some butter. Add just a pinch of salt and pepper to this so that the flavor can cook into the veggies and also the salt helps the veggies to cook more evenly (at least in my opinion it does) The fact that the peppers cook for as long as they do is one of the reasons the spice level is not too high.

 

 

Once the pepper and onions are softened add the flour to coat the veggies and cook for about 1 minute. This allows the flour to loose the “raw” flour taste and also helps it to stick to the veggies so that you are less apt to get lumps when you add the liquid.

 

 

Now add the liquid ingredients slowly while stirring. Adding them slowly, constantly stirring as the liquids are added in addition to the last step of letting the flour adhere to the veggies is what is going help you to not get lumps in the liquid.

 

 

 

 

 

Add the cubed potatoes and the Old Bay seasoning, bring to a boil then simmer for about 1 hour. This not only gets everything cooked but allows the flavors to really come together. Be sure to stir from time to time as it simmers.

 

 

Once your chowder has simmered for the hour use a potato masher or a fork to mash the potatoes as much as you would like. I like to get mine about half mashed. The consistency of your final bowl of soup is up to you. I prefer to have a few lumps of potato and I definitely don’t want to loose the chinks of pepper.

Now add the corn, cheese and cream cheese and stir to combine. Allow to cook until the corn is heated and the cheeses melt. The combination of the cheeses really makes this a creamy, comforting soup.

Taste and season as needed with more salt and pepper. Depending on the veggie broth you used you may need more salt or not.

This makes two really nice sized bowls of chowder. Sprinkle the green parts of the green onions on top, add a dollop of sour cream, and give the bowls a final sprinkle of Old Bay Seasoning and serve.

You can find a downloadable/printable version of this recipe here.

Poblano & Corn Chowder

1 poblano pepper, seeded and diced

2 green onions, sliced (keep the white part and green part separate)

2 Tablespoons butter

Salt and pepper

1 Tablespoon flour

¾ cup milk

2 cups vegetable broth

2 ½ cups diced, peeled potatoes

1 teaspoon Old Bay seasoning

1 ½ cups frozen corn

¼ cup shredded cheddar or Monterey Jack cheese (or Mexican blend)

2 Tablespoons cream cheese, softened

2 Tablespoons sour cream

In a medium saucepan melt butter then add the diced poblano pepper and the sliced white portion of the green onions season with salt and pepper. Cook stirring for about 5 minutes until softened.

Add the flour and stir for about 1 minute.

Slowly add the milk and stock stirring to avoid lumps.

Add the potatoes and the Old Bay seasoning. Bring to a boil and simmer partially covered for 20 minutes or until the potatoes cook through, stirring occasionally.

Remove from heat and use a potato masher or a fork and mash the potatoes to desired consistency.

Return pan to the stove and on low heat add corn, cheese and cream cheese. Stir to combine and melt the cheeses and heat through.

Taste and season with more salt and pepper if needed.

Divide between 2 bowls and garnish with the sour cream and the green parts of the green onions. (I like to sprinkle on a bit more of the Old Bay seasoning too)

Makes 2 generous sized bowls of soup.

Hot Cocoa Cupcakes

 

Winter weather just seems to call for hot cocoa to be on hand and I decided to turn it into a cupcake recipe to share this week.

And since there seems to be a divide between people as to which is more appropriate to top the hot cocoa marshmallows or whipped cream I decided that rather than choose just one why not feature both in these decadent cupcakes.

So here we have a hot cocoa cupcake with a marshmallow filling topped with my favorite whipped cream frosting. These are so perfect for a special dessert at the end of a cold day.

Remember this is a small batch/small family blog so we are only making about 8 cupcakes.

For the cupcake base we are starting out with a third of a standard box of a chocolate cake mix. I give the details on how to divide the box in my blog post you can find with this link. It is really easy and I try to have a variety of flavors of mix divided and ready to work with in my pantry all the time. For today’s cupcakes I used a Devil’s Food but use your favorite chocolate version.

We are making a few changes to the normal mix of ingredients for this batch. In place of the water called for on the box I used some chocolate milk. And if you have read any of my cupcake blog posts before you might already know I always add a bit of vanilla to take away a bit of the “mix” flavor.

This time we also are going to need 2 regular size marshmallows for each cupcake. We’ll talk about that in a moment.

 

 

 

So start combining the wet ingredients for the cupcake (chocolate milk, egg, oil, and vanilla) beat these together to combine them. 

 

 

 

 

 

 

 

Now add your portioned cake mix and using a mixer combine it beating for no more than one and a half minutes. I usually stop at just over a minute. This is the key to having the best rise in the small batch.

 

 

 

Now line 8 cups in a cupcake/muffin pan with double layered liners. I found out by accident that this small step makes these cupcakes so much easier to get out of the pan after baking. I had a couple of liners that had stuck together and got two by mistake for a couple of my cupcakes. These came out of the pan so much easier. The others came out okay but I was so much happier with the double layered ones.

 

 

Fill the liners up a bit less than you normally would. So since I normally get 6 or seven cupcakes from my batches I got 8 this time.

 

 

 

 

 

Once you have the batter placed add a single marshmallow to each one. This marshmallow is
going to do two things I is going to melt into the surrounding cupcake batter as it bakes giving a wonderful flavor. It is also going to give us a place to put the second marshmallow once the cupcakes are baked.

 

 

 

 

 

Bake the cupcakes for the normal time. You will have to judge the doneness on just the rim of the cupcake since there is no batter in the middle. You should have a gooey marshmallow crater like this in each cupcake.

 

 

 

 

 

Once baked remove from the oven and immediately add a new marshmallow to each cupcake. Then put them back in the oven for 2 more minutes to help melt the marshmallows.

 

 

 

 

 

Remove from the oven and allow to sit in the pan for 10 minutes then move to a wire cooling rack to cool completely.

 

 

Let’s talk about the frosting now, I love this recipe and use it all the time. The secret I have found is that I need to make sure the cream cheese is at room temperature when I make the frosting. So my normal thing to do is remove the cream cheese from the fridge when I put the cupcakes in the oven. Then it can sit at room temperature until I am ready to use it. If I skip this step and don’t let it come all the way to room temperature I find the cream cheese flavor is much stronger. If it is room temperature it is not really noticeable in the finished frosting. Since I want this frosting to taste like whipped cream for these cupcakes that is really an important step.

 

 

 

When you are ready to frost your cup cakes beat the cream cheese until it is fluffy.

 

 

 

 

 

 

 

Then add the powdered sugar and beat until combined and fluffy again.

 

 

 

 

 

 

Now add the vanilla to the heavy cream and add this slowly to the cream cheese mixture beating on low until you have it all added. Scrap the bowl often during this process and take your time.

 

 

 

 

 

Once the cream is all added beat on high until stiff peaks form. This will take a couple of minutes.

 

 

 

 

 

 

Now you are ready to pipe the frosting onto the tops of your cupcakes.

 

 

 

 

I added a just a sprinkle of baking cocoa to the top.

The cupcakes will need to be stored in the refrigerator but I think they taste better and are much better if allowed to sit at room temperature for about 30 minutes before serving. This way both the frosting and the marshmallows become a bit softer.

You can find a downloadable/printable version of this recipe here.

Hot Cocoa Cupcakes

 

⅓ of a box of chocolate cake mix

⅓ cup chocolate milk

1 egg

3 ½ Tablespoons vegetable oil

¼ teaspoon vanilla extract

about 16 regular size marshmallows

 

 

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with 2 paper liners in each spot or grease really well.

Combine the chocolate milk, egg, oil and vanilla in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds.

Portion into cupcake pan adding just a little less than you normally would.

Add 1 marshmallow to each cupcake and bake according to instructions on your cake mix. Mine was baked at 350°F for about 18 minutes.

Remove from the oven and place another marshmallow into each cupcake and return to the oven for 2 minutes to slightly melt the marshmallows.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Whipped Cream Frosting

 

3 oz cream cheese (the kind in the block not the tub) softened at room temperature

⅓ cup powdered sugar

¾ cup heavy whipping cream

¼ to ½ teaspoon vanilla extract

 

 

 

Begin by beating the cream cheese with a mixer on medium speed until smooth. Add the powdered sugar and beat on medium again until smooth, scrapping the bowl and beaters often with a spatula.

Add the vanilla to the heavy cream. With the mixer on low very slowly add the cream/vanilla mixture until all is incorporated. Scrape the bowl and the beaters often during this process so it is all combined evenly.

Turn the mixer up to high and beat until stiff peaks form.

Be sure to store any leftover frosting in the refrigerator.

I dusted the tops of my cupcakes with a bit of baking cocoa as a garnish.

Although these cupcakes need to be refrigerated they are best served after sitting at room temperature for about 30 minutes.

Grilled Broccoli and Cheese Sandwich

 

Today I decided to share with you all what has become one of my favorite comfort food meals. Now if you are watching your calories, you probably want to just skip this one because it probably has almost enough calories for the your entire day. But I am a firm believer that once in a while we need to indulge ourselves and this sandwich will do just that. All the while also sneaking in a full serving of veggies in the filling.

So let’s start with those veggies since we need to get them roasting for our first step. I have used fresh broccoli in this in the past and that was what was called for in the original recipe that this one descends from. However I have found that frozen broccoli works just as well and is a lot more convenient since I try to keep a bag of it in my freezer all the time. If you have some cut or chopped broccoli you will save yourself a step, my store was out so I am using frozen broccoli florets.

 

Cut up the larger pieces so they will fit into the sandwich better and toss with the chopped onion some olive oil and seasonings. This needs to be done immediately before putting them in the oven. If frozen veggies go into the oven completely frozen they roast much better and cook evenly. If they start to defrost they tend to burn a lot and not cook evenly. Roast at 425°F for about 15 minutes.

While the broccoli is roasting we can prepare the rest of the filling. For that mix the cream cheese with the shredded cheese. I am using pre-shredded 4 cheese Mexican blend cheese. This is another thing that is almost always in my fridge all the time so it tends to be my go-to. You could also use shredded cheddar for this step. The combination of the cream cheese with the shredded cheese is what makes this sandwich so decadent. It really adds to both the flavor and the texture of the filling.

 

 

Spread one side of both pieces of bread with some butter. 

 

 

 

 

 

 

 

 

 

 

Then coat the other side of one of them with the cheese filling.

 

 

 

 

Once the broccoli is roasted remove it from the pan and put the pan back in the oven while you finish assembling the sandwich.

To do this place the roasted veggies on top of the cheese filling then top with the second slice of bread butter side up.

 

 

Remove the baking pan just long enough to put the sandwich onto it and return it to the oven for 5 minutes.

 

 

 

 

 

 

Remove the pan from the oven for only as much time as it takes to flip the sandwich and then back into the oven for another 5 minutes.

 

 

The secret to getting that wonderful brown outside to our sandwiches in the oven is to have the baking sheet as hot as possible. If it cools even for a few seconds your sandwich won’t get as brown as it should. It will still taste wonderful it just won’t be as pretty.

Remove the sandwich to a cutting board to cool for just a couple of minutes then cut as desired and serve.

As for the following recipe I decided to just give you the amounts for one sandwich so you can make as many or as few of them as needed. The only issue I can see with many a bunch of these would be being fast enough to keep the pan hot enough to get them all really browned.

You can find a downloadable/printable version of this recipe here.

Grilled Broccoli and Cheese Sandwich

8 oz frozen broccoli, cut up

1 green onion, cut up

olive oil

¼ teaspoon paprika (smoked paprika is really good in here)

¼ teaspoon onion powder

¼ teaspoon garlic powder

2 Tablespoons cream cheese, softened

½ cup shredded 4 cheese Mexican Blend Cheese (or shredded cheddar)

2 slices sourdough bread

1 Tablespoon butter, softened

Pre-heat the oven to 425°F.

Combine the cut up broccoli and onion in a bowl and toss with the seasonings and just enough olive oil to coat. Spread on a baking sheet and roast for 15 minutes or until brown and tender.

Meanwhile prepare the rest of the sandwich.

Combine the cream cheese and shredded cheese and set aside.

Spread one side of each slice of bread with the butter.

Spread the cheese mixture on the other side of one of the slices.

When the broccoli is finished remove it from the pan and return the pan to the oven immediately.

Spread the broccoli mixture over the cheese mixture and add the other slice of bread butter side out to the top of the sandwich.

Take the baking sheet out of the oven only long enough to transfer the sandwich onto it and put it back in the oven for 5 minutes.

Remove from the oven only long enough to flip the sandwich and return to the oven to bake for 5 more minutes.

Remove to a cutting board for a few minutes then cut as desired.

Makes 1 sandwich.

Black Bean Soup

 

I like to refer to this time of year as soup season because I absolutely love a big bowl of hearty soup on a cold day. And this one is quickly becoming a favorite.

I was looking through a new to me cookbook a while back and ran into a couple of recipes for different black bean soups. I didn’t have all the ingredients for either of them on hand but as I started reading the recipes this combination kind of came together in my mind. I had to try it that night since I had all the ingredients on hand and it was wonderful. In the end this recipe takes elements from probably 4 or 5 different recipes I have either tried over the years or read through but didn’t get the chance to make them.

Lets talk about the process for this soup.

I do admit there is a lot of vegetable chopping involved in this one but I really love the combination that I came up with.

There is one jalapeno in the pot but don’t let that scare you away, by the time it is cooked with everything else the heat is really mild (at least in my opinion) just be sure to remove the ribs and seeds and cut it up pretty small.

The carrots along with the onion lend a bit of sweetness and make this seem very healthy. I added some sweet pepper also. I had part of a bag of the mini peppers in the fridge so that is what I used but part of a bell pepper would work also.

Do be sure to cook the dry spices a couple of minutes along with the garlic, this will make them so much better than just dumping them into the pot.

As for de-glazing the pan with the Tequila, it is totally optional and you can feel free to skip it. I like the flavor it gives the soup, and no it doesn't taste like tequila it is very subtle but yummy.

I used my black beans that I cook in the Instant Pot and keep in the freezer in place of canned beans. If you use as many black beans as I do I recommend cooking them from dry and keeping a stash in the freezer. It’s an easy process and you are in total control of what is in them and the quality of them. You can find my blog post on how I do them here.

Now let’s talk about Better than Bouillon, I love this stuff and almost always have several flavors in the fridge. They last a pretty long time even opened and they give so much flavor to your cooking. They can usually be found near the soups and bouillons in the grocery store.

 

 

So the process of making this soup. First we are going to sweat the veggies in a bit of oil. This starts the cooking process and allows the flavors of them to mix together and start to form the wonderfulness of this bowl of soup.

 

 

 

 

Once the onions are softened go ahead and add the garlic and the dry seasonings. Give them a couple of minutes to start to cook. You will know it is time to move to the next step when they release their aromas and become fragrant. This does help to open up the flavors so much so don’t skip this step.

Now the optional step of de-glazing the pan with Tequila. You can skip it but I love the subtle flavor it gives the finished soup.

Now add the beans, water and Better than Bouillon and bring everything to a full boil. Then immediately reduce the heat and cover the pan. Allow the soup to simmer with the lid on for 1 hour. This gives time for all the flavors to come together.

Once the hour is up divide between your soup bowls. I found I got 3 pretty perfect size portions of this soup to have as a the main part of the meal.

I like to top mine with some shredded cheese, cubed avocado and some fresh cilantro. If you have a lime on hand serve a wedge alongside the soup to squeezed over just before digging in. 

 

 

I served mine with a cheese quesadilla on the side and it was a perfect end to a very cold winter day.

You can download a printable PDF version of the recipe here.

 

 

 

Black Bean Soup

1 jalapeno, chopped

½ cup chopped onion

1 cup chopped carrot

¼ cup chopped sweet pepper

vegetable oil

salt and pepper to taste

1 clove garlic, minced (or grated)

2 tsp chili powder

1 tsp ground cumin

2 Tablespoons tequila (optional)

2 cans black beans, drained and rinsed

3 cups water

1 Tablespoon Better than Bouillon- Seasoned Vegetable

Saute the jalapeno, onion, carrots, and pepper in a small stock pot in the oil until the onions turn translucent. Season with a salt and pepper to taste. Add the garlic, chili powder, and ground cumin and continue to cook until they become fragrant.

Optionally de-glaze the pan with the Tequila.

Add the black beans, water and the Better than Bouillon to the pan and bring to a boil. Reduce heat to a simmer, cover and simmer for about an hour, stirring occasionally.

Taste and season if needed.

Serve in bowls topped with shredded cheese, cubed avocado and cilantro. Add a wedge of lime to squeeze over the bowl just before you eat it.

Makes 3 bowls of wonderful soup.