I had to post this recipe again this year…it has been a reader’s favorite for the past few years. Every time I serve it on Thanksgiving it is the only thing that has no LEFTOVERS!!! NONE!!! I just bought the ingredients to make it again next week. It’s starting to become a tradition!! I hope you try it too!!
Slow Cooker Creamed Corn:
adapted by all recipes
Ingredients:
- 1 ¼ (16 ounces) packages frozen corn kernels
- 1 (8 ounces) package cream cheese
- ½ cup butter
- ½ cup milk
- 1 tablespoon white sugar
- salt and pepper to taste
- In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
- Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
I had this dish at one of Park City’s most popular restaurants Riverhorse on Main, actually Park City’s top-rated restaurant right now. If you are a salmon lover, I would definitely give this version a try. It will give your salmon a zesty, sweet twist! Bon Appetit
- 4 salmon fillets
- olive oil
- salt and pepper
- 3–4 kiwis, cubed
- ¾ cup strawberries, cubed
- ¼ cup red onion, diced
- 2 tbsp rice wine vinegar
- ¼ cup olive oil
Rub salmon with olive oil and sprinkle with salt and pepper. Place on grill, skin side down, over medium-high heat. Cook 10 minutes or until fish flakes easily with a fork. Mix remaining ingredients and spoon over salmon.
Soups are a huge favorite in my house. And Tortilla Soup is no exception. I have printed a few recipes in the past but this 6 can version really caught my attention. I have previously made Tortilla Soup in the crockpot that took most of the day to finish. However, this could not be easier…25 minutes and done!!! I also like to serve this with a spoonful of greek yogurt on top.
Adapted from Cooking Professionally
Ingredients
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (14.5 ounces) petite diced tomatoes
• 1 can (15 ounces) sweet corn, drained
• 1 large can (28 ounces) green enchilada sauce (less if you want it less spicy)
• 1 can (14 ounces) chicken broth
• 1 1/2 pound shredded chicken breast
• 1 packet taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
Toppings:• Shredded cheese• Tortilla chips• Lime wedges
Combine all the ingredients into a large pot and boil over medium-high heat.
Reduce the heat and let simmer for 20-25 minutes.
Serve warm with shredded cheese, tortilla chips, and lime wedges, if desired.
I am loving this week’s recipe choice. I am always looking for creative ways to cook chicken. This dish reminds me of a large bowl of onion soup, especially with all of that amazing melted cheese. This is on the menu for the weekend for sure!! Bon Appetit!!
Adapted from COOKING PROFESSIONALY
Ingredients
• 3 tablespoons butter
• 2 teaspoons olive oil
• 4-5 large yellow or white onions, peeled and sliced in half
• 1/4 teaspoon black pepper
• 2 sprigs of fresh thyme
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2/3 cup reduced-sodium bee broth
• 4 boneless, skinless chicken breasts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 cup shredded Mozzarella or Gruyere
• 1/3 cup shredded Parmesan
Heat a large skillet over medium/medium-high heat. Add the butter, olive oil, and sliced onions. Season with 1/4 teaspoon pepper. Add the thyme sprigs and cook for 8 minutes, stirring very occasionally.
While the onions are cooking, preheat the oven to 400 degrees F and butter a 9″x13″ baking dish. Set it aside.
After 8 minutes, reduce the heat on the pan of onions down to medium/medium-low, and cook them for another 15 minutes or so, stirring occasionally.
Stir in the garlic, cook for 1 minute. Stir in the balsamic vinegar and 1/3 cup of the beef broth. Stir and cook for another minute or so, until the onion mixture is thick with a jam-like consistency.
Add about a 1/2 cup of the caramelized onions to the prepared baking dish and add the remaining 1/3 cup beef broth to the dish. Stir
Season the chicken breasts on both sides with salt, black pepper, dried thyme, and garlic powder. Arrange chicken in a prepared baking dish and top each breast with a generous spoonful of caramelized onions.
Top the chicken and onions with Mozzarella and Parmesan.
Bake for 25 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F.
My family loves chili. I have made so many variations of Turkey Chili over the years and then this recipe came across my inbox. I was really impressed and like that it is a healthy alternative to some of the other recipes that I have tried. It is really easy and cooks so quickly. I love a great meal that you can make under an hour. I make it early in the week and we eat lefts overs every day until it’s gone..IT’S THAT GOOD!!!!
Adapted from Ambitious Kitchen.
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes or crushed tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- For topping: cheese, avocado, tortilla chips, cilantro, sour cream
- Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
- Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.
Here is a quick easy weeknight stove-top dinner that is really delicious. I love shrimp dinners and adding the spinach makes it such a great one-dish family meal. I have served this with white rice, brown rice, egg noodles, and even just crusty bread on the side. It is so good that it doesn’t need anything at all. Bon Appetit!
Adapted from Cooking Professionally
Ingredients
• 2 tablespoons salted butter
• 6 cloves garlic, finely diced
• 1 pound shrimp, tails on or off ( I prefer off)
• 1 small yellow onion, diced
• 1/2 cup white wine (optional)
• 5 ounces jarred sun-dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
• 1 3/4 cups half-and-half ( I use fat free 1/2 and 1/2)
• salt and pepper, to taste
• 3 cups baby spinach leaves, washed
• 2/3 cup fresh grated Parmesan cheese
• 1 teaspoon cornstarch mixed with 1 tablespoon of water (optional)
• 2 teaspoons dried Italian herbs
• 1 tablespoon fresh parsley, chopped
Directions
Heat a large skillet over medium-high heat. Melt the butter and add in the garlic. Fry for one minute, until fragrant.
Add in the shrimp and fry for two minutes on each side, until slightly cooked through and pink. Move to a bowl. Set aside.
Fry the onion in the butter leftover in the skillet. Pour in the white wine (if using), and allow to reduce to half, scrape any bits off the bottom of the pan.
Add the sun-dried tomatoes and fry for 1-2 minutes.
Reduce the heat to low-medium, add the half-and-half and bring to a low simmer, stirring occasionally. Season with salt and pepper, to your taste.
Add in the spinach leaves to wilt in the sauce, and add in the parmesan cheese. Allow the sauce to simmer until the cheese melts through the sauce. (For a thicker sauce, add the water and cornstarch mixture to the center of the pan, let simmer while stirring the mixture quickly until the sauce thickens.)
Add the shrimp back into the pan, add herbs and parsley to taste.
Serve over rice, pasta, or steamed vegetables