November 18, 2008

Potluck at the Cottage

Hey y'all! Welcome to the potluck. I can't believe I've only been gone less than a week. It feels like a year. I've got lots to tell you about Silver Bella so you can look for those posts in the days to come and before I move on to the topic at hand, let me just tell you that this trip changed my life in more ways than you can imagine. I'm so thrilled that I took the leap and that I was holding Cammy's hand when I did it. Miss you so much girl!

Okay back to business. Here's what I would love for you to do. Sometime between now and this Friday please post your favorite cold weather recipe: soups, casseroles, crisps, whatever appeals to you and leave me a comment on this post and I will add your name and a link to your blog and recipe in the post. Anyone that wants to play along that doesn't have a blog can feel free to leave the recipe in the comments.

Here's mine:
Broccoli Chowder with Corn and Bacon (Everyday Food)
Serves 4

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1/4 cup all-purpose flour
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 large baking potato, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup whole milk
Coarse salt and ground pepper

In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.

Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.

I'm actually making this for dinner tonight. I look forward to all of your recipes.

Please go and visit:
-Jennifer @ Midwest Neurotica who is sweet enough to share 2 of her favorites Turkey Hot Dish and Ranchero Breakfast Burrito.
-Karlene, my sister in glitter @ Bloomstudio who is sharing a great cheat recipe that uses a store bought roasted chicken.
-Meagan @ The 504 Cottage shares a recipe for Creamy Hash Brown Casserole in the comments section.
-Kimber-Leigh @ New Every Morning shares a recipe for Chicken Enchilada Soup and Oatmeal Brulee with Creme Anglaise Sauce.
-Meridith @ Simply Sages is sharing her recipe for Corn and Potato Soup.
-Melissa @ My Favorite Things wants us to try her Baked Potato Soup.

11 comments:

  1. I'm always torn between the creamy, cheesy goodness of classic comfort foods and the spicy, soul-infusing kick of my favorite Mexican food. So I'll share two recipes:

    Ultimate Turkey Hot Dish

    Ranchero Breakfast Burrito

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  2. mmmmmmmmmm that looks good! Will have to try that soon. Hey Jen, it was a pleasure to meet sit with you at Mary Engelbreit's luncheon. I would have loved to spend more time with you and Cammy, so hope to get to know you two better over this year and who knows what to expect at Bella next year, but fun. I posted my recipe, sort of. :-)

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  3. Creamy Hash Brown Casserole

    1 stick butter
    1 onion, chopped
    1 (16 oz) sour cream
    1 (10.5 oz) can cream of celery soup
    1 (8 oz) package shredded cheddar cheese
    1 tsp. salt
    1/2 tsp. black pepper
    1/2 tsp. garlic powder
    1 (30 oz.) package frozen shredded hash brown potatoes, thawed
    2 cup crushed plain potato chips

    Preheat oven to 350 degrees. Lightly grease a 13x9 baking dish. In a small skillet, melt butter over medium heat. Add onion, and cook 3-4 minutes or until soft. Pour mixture into a large bowl. Add sour cream and next 5 ingredients, mixing well. Stir in thawed hash browns. Pour mixture into baking dish. Top evenly with crushed potato chips. Bake 45 minutes, or until hot and bubbly.

    I know it is kinda long but this has become a family favorite and I am asked to make if for every family function. To me it is especially good during the colder months!

    Enjoy, Meagan

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  4. That looks so good--I wish I could eat it now! I'm moving in a few days and can't participate in a thing right now, but I'll be back to visit for sure. Love this blog...

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  5. That looks delicious! Thanks for the recipe!

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  6. Yum!!!!! Thank you for this delish recipe.

    xoxo
    Seleta

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  7. yum! can't wait to see the list of yummy dishes shared. this is my favorite time of the year to cook! here are a couple of my faves:

    Chicken Enchilada Soup:
    http://new-everymorning.blogspot.com/2006/11/cooking-time.html

    Oatmeal Brulee with Creme Anglaise Sauce:
    http://new-everymorning.blogspot.com/2007/01/oatmeal-brule.html

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  8. My family (all 12 of us) tried the Broccoli Chowder last night and it was a huge hit! Thanks for a new recipe for us to enjoy.

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  9. sounds delicious!! i made a similiar one yesterday. corn and potato soup. click on my name for the recipe :)

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  10. Hi Jen,

    Wonderful recipe!! This time of year turns me into a soup makin' fool!!

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  11. Can you believe it?! I have now posted 2 days in a row. Well, I just posted my favorite cold weather recipe, Baked Potato Soup.

    I am soo excited to try all of these wonderful recipes.

    melissa

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