Cheesy Chipotle & Chicken Corn Chowder

More below zero weather = more delicious comfort food!!!

This soup has moderate spice and major comfort. Take that Polar Vortex!

Cheesy Chipotle & Chicken Corn Chowder

Courtesy of Brown Eyed Baker

Ingredients:

1 small can chipotle chiles in adobo sauce (you will only need 1 chile + 1 tsp sauce)
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

Directions:

1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
6. Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately. 

Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

Baked Gnocchi with Bacon, Tomato & Mozzarella

       I've never been a huge gnocchi fan, but this recipe sounded like the ultimate comfort food for these freezing Wisco days. I think the trick with gnocchi is that you need to go into it NOT expecting it to have the consistency or density of pasta. Think "mashed potato nuggets" instead. Either way, I think the flavor of this dish will conquer all of your gnocchi doubts. 

Fair warning: This sh*t is rich!!!

                                                 Simmering bacon, garlic, and tomato sauce:

                                With gnocchi and fresh parsley folded in:

                                The final product, baked with mozzarella:

Baked Gnocchi with Bacon, Tomato and Mozzarella

Serves: 2-3

Adapted from Simply Delicious by Alida Ryder 

Ingredients:

• 18 oz store-bought gnocchi
• 9 oz bacon, chopped
• 2-3 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 14 oz can diced tomatoes
• 1 tablespoon tomato paste
• handful cherry tomatoes, halved
• 1 teaspoon sugar
• 2-3 tablespoons whipping cream
• large handful fresh parsley, chopped (don't try to sub dried!)
• salt & pepper to taste
• 1 C shredded mozzarella or fresh mozzarella

Instructions:

1. Pre-heat the oven to 400° F.
2. Bring a large pot of salted water to a boil.
3. In the meantime, in a large frying pan, fry the bacon (already chopped!) until starting to crisp with most of the fat rendered.
4. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
5. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
6. Remove the pan from the heat and stir in the cream, parsley and salt and pepper.
7. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce. GENTLY fold in.
8. Transfer the gnocchi and sauce to an oven-proof dish and top with the mozzarella. (I used shredded mozz but I think mini fresh mozz balls would be even better!)
9. Place in the oven and bake for 10-15 minutes or until the mozzarella is melted and golden. If it's taking too long and you're impatient like me, throw on the broiler to crisp it up.
10. Remove from the oven and allow to rest for 5 minutes before serving.

Risotto with Pesto, Ham, & Peas

Risotto With Pesto, Ham, & Peas

Ingredients:
Kosher salt
3 leeks (white and light green parts only), thinly sliced
2 tablespoons unsalted butter
1 cup arborio rice
1/2 cup dry white wine (optional)
1 cup frozen peas, thawed
3/4 cup diced ham
3/4 cup pesto
1 cup small fresh mozzarella balls or diced fresh mozzarella
1/2 cup grated parmesan cheese

Directions:
Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.

Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.

Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.

Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in pesto, the mozzarella and parmesan. Season with salt to taste. Divide among bowls and enjoy!  

 From the Food Network

Creamy Chicken & Spinach Enchiladas

Maggie MealTime is back after a long hiatus! I was in Chicago for about a year, where my kitchen was very small and not well-stocked with the proper cooking utensils. And if I'm being honest, takeout and delivery food in our neighborhood was delicious, easy, and cheap! And don't even get me started on the grocery tax!

But now I'm back in the Madison area and I've got a full kitchen and have been trying out tons of new recipes. Most of them have been hits, so it seems silly not to share! 

My photo below is rather sad and shows one of the enchiladas split in half. Don't judge the flavor potential based on this photo!!! (Can you tell I'm a cilantro lover?!?)

Creamy Chicken & Spinach Enchiladas 

Adapted from Better Homes and Gardens 

3 boneless chicken breast halves (about 14 oz)

2/3 cup of reduced-sodium chicken broth

1/4 teaspoon of ground black pepper

4 cups of torn fresh spinach

2 thinly sliced green onions

1.5 cups of light sour cream

2 tablespoons of all-purpose flour

1 teaspoon of salt

2 teaspoon of ground cumin

1/2 cup of milk

1 can diced green chile peppers

8-10 small flour or whole wheat tortillas

3/4 cup of shredded Monterey Jack and/or cheddar cheese

Snipped fresh cilantro (optional)

Directions:

1. Preheat oven to 350 degrees F. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink; drain. Using two forks, shred chicken into bite-size pieces.
2. Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.
3. For filling, in a large bowl combine shredded chicken, cooked spinach, and the sliced green onion.
4. For sauce, in a small bowl combine sour cream, flour, salt, and cumin. Stir in milk and chile peppers. Add more flour if sauce seems too runny. Stir half of the sauce into filling; set the remaining sauce aside.
5. Grease or spray a casserole dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce.
6. Bake, covered, for 20 minutes. Remove and sprinkle with cheese. Bake, uncovered, about 20 minutes more or until heated through. Turn on the broiler if you like a crispier cheese topping.  If desired, garnish with cilantro and serve with salsa and/or additional green onion. (Salsa Verde was great with these!)