Recipe: Cauliflower Bacon Cheddar Chowder!

I made this soup a few weeks back for me and Nate, we loved it so much that I made it again this past weekend when we were up at the cottage for a family gathering. Everyone seemed to love it as much as us so I wanted to share the recipe here for you guys!

It takes a bit of prep and you'll have to be in the kitchen the whole time you make it. It's not a prep and relax kind of recipe but it's well worth the efforts in the end!

Ingredients

8 slices of bacon, chopped (half used for garnish)
1/2 of a large white onion chopped
2 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Directions

1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Keep all bacon drippings drippings in the pot. Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add shredded cauliflower to the pot then stir to combine. ( if you do not have a food processor to shred the cauliflower shop VERY small)Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust with salt, pepper, and hot sauce. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

Recipe: Chicken Pot Pie Soup!!!

So to begin with, yes this tastes as amazing as it sounds! So perfect for the winter months ahead and super easy recipe. As always I found this recipe online and made my own changes and additions.

It made the perfect amount for me and Nate to have a meal as well as freeze more than enough for another meal. It would be the perfect amount for a family of 4 for 1 meal though I would suggest doubling the recipe to have some left over to freeze for those lazy winter nights when you're not in the mood to cook.

The perfect companion for this soup would be some warm tea biscuits (this is a recipe my mom has used or years and they always turn out perfect). But I 2was feeling a little sick the day I made it so left it to just the soup. I wanted to be in bed bundled up not in the kitchen any longer.

Ingredients

• 1/4 cup flour
• 2 cups water 
• 5 cups fat free or skim milk
• 3 celery stalks, chopped
• 1/2 of a large white chopped onion
• 3 medium carrots peeled and chopped
• 2 chicken bouillons
• fresh ground pepper
  
• pinch of thyme
• 1 cup canned, frozen or fresh corn
• 3 potatoes, peeled and cubed
• 16 oz cooked chicken breast, diced small
• 2 tbsp sea salt
• 1 tbsp onion powder

Directions

Create a paste by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Chop chicken into small bite sized pieces and cook in frying pan with a bit of oil on medium heat until cooked through. Set aside

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, carrots, chicken bullion, thyme, fresh pepper, corn and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. 

 Remove lid, add potatoes and cook until soft, about 10 minutes. Add chicken, and slowly flour paste, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

I made a fast little garlic toast to go with it. Enjoyed every spoonful and hope you guys will too!

Recipe - Potato Gratin

The original recipe is from the Williams-Sonoma website, my mom made them to go with Christmas dinner last year and they were AMAZING. Over the year I have tweaked the recipe a bit to my own likings and making it a little easier for normal Sunday dinners. Switching out some ingredients from some more likely to have around the house. Here is my take on the recipe!

Ingredients

• 2 cups light cream(I have used milk as well)
• 2 eggs
• 1 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 tsp. nutmeg
• 6 large russet potatoes, peeled and cut crosswise into 1/16-inch-thick slices 
• 6 slices of cooked bacon cut into little bits (I have used prosciutto too depends what I have on hand)
• 3/4 cup grated cheese (whatever is in the fridge from stinky cheese to marble cheese)
• 1 Tbs. chopped fresh flat-leaf parsley

Directions

Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and bacon and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.

Serves 8 to 10.

There are always loads of leftovers which is perfect to have with another supper later in the week or to take with lunches to work. I promise you won't regret making this super simple recipe!