Lately Ottawa has been feeling like we might as well be living with penguins in the South Pole. But don’t worry! Her Campus UOttawa and Chef Caity promise these recipes will warm you up instantly and make you feel much better!
Best Corn Chowder Ever
This is my family’s favorite soup – my mom has been making it for as long as I can remember. It takes about an hour and a half to make (including both prep and cook time). This makes a lot of soup so expect to enjoy soup for the next few days or share with friends.
What you will need:
· A fair sized two handled pot (the size of pot you would normally make spaghetti with)
· 4 strips of bacon, diced
o If you like bacon you can use about 10 pieces but anymore you will have bacon grease floating in your soup
· 1 medium sized onion, diced
· 2 cups of frozen corn or 284g canned cream corn
o The cream corn will help to thicken the soup, but using the frozen corn with keep it more liquid.
· 1 and ½ cups of raw potaoes diced (about the size of the top part of your middle finger)
o This is about equal to 2 medium sized potatoes
· A 10 oz. can of cream of mushroom soup
· 3 cups of milk
o I highly suggest 2% milk to help make the soup creamier
· ½ teaspoon of salt
o I don’t put any salt in unless my bacon is reduced salt
· 1/8 teaspoon of pepper
Directions:
1. Put the bacon and onions into your pot and sauté until onions are clear and limp
2. Add the next 6 ingredients and bring the mixture to a boil over an medium heat
3. Cover the pot and put the soup on low allowing it to simmer until the potatoes are done (45 minutes). To tell if the potatoes are done they will appear white and will easily fall off a fork.
Fried Chicken Strips
I don’t know about you, but I love chicken strips. It is the number one thing I order from a restaurant. But the problem with ordering from restaurants is that you are getting deep fried and most likely frozen chicken strips made in a factory. Here is a recipe that will be fresh from your kitchen and non-deep fried so you can keep up with your New Year’s resolution to eat healthy. While it won’t warm you up like the soup, it is the ultimate comfort food.
What you will need:
· A large frying pan (with high sides to help protect you from getting burns from the oil splatter)
· ½ cup of Canola Oil or vegetable based oil. NOT OLIVE OIL
· 2 pounds of boneless/skinless chicken. Cut into ½ inch width strips, the length doesn’t matter
· Salt and pepper
· 2 eggs
· 1 cup of milk
· ¼ cup of hot sauce
· 2 cups of bread crumbs (Paneko)
· ½ teaspoon of garlic powder
· ½ teaspoon of paprika
Directions:
1. Season chicken lightly with salt and pepper
2. In a bowl whisk eggs then add milk and hot sauce.
3. Put the chicken into the egg mixture and stir making sure the chicken is completely covered. Refrigerate for an hour.
4. Heat the oil in the frying pan over a medium high heat.
5. Combine the dry ingredients in a shallow bowl or plate.
6. Roll the chicken in the dry mixture evenly coating the chicken.
7. Fry the strips of chicken about 2 to 3 minutes on each side.
Variation:
I tried these amazing coconut chicken strips once and I made them at home. I completely took out the hot sauce and added another egg and a teaspoon of vanilla. As for the dry ingredients I cut the bread crumbs and used a cup of flour and a cup of sweetened shaved coconut, cut out the paprika. Follow the same directions as above.
Jalapeno Macaroni and Cheese
So I was craving baked macaroni, like that I-have-to-have-it-right-this-very-second craving it. I found this awesome recipe while searching Southern Food on about.com. Obviously, we all know if you want some awesome way-too-delicious-must-be-bad-for-you food, it has to be from the South. This makes enough for 2 people, so it could work for a great stay in for the night dish, or for a date night with your significant other, or an awesome girls night.
What you will need:
· A 2-quart baking dish
o greased
· A medium sized sauce pan
· 8 ounces elbow macaroni, ditalini, mini penne, or similar pasta
· 4 tablespoons butter
· 3 tablespoons flour
· 1 1/2 cups half-and-half or whole milk
· 1 package (approx. 5 ounces) Boursin cheese, garlic and herbs, pepper, or roasted pepper flavor
o This is in the specialty cheese section of Loblaw’s, Boursin is the brand name not the type of cheese
· 8 ounces sharp Cheddar cheese
o About 2 cups shredded
· 1 can (4 ounces) chopped jalapeno peppers, undrained, or less, as desired
· salt and pepper, to taste
· 1 cup fresh fine bread crumbs
· 2 tablespoons melted butter
Directions:
1. Heat the oven to 350o
2. Cook the pasta as directed on the packaging. Drain rise and set aside
3. In your saucepan melt the butter over a medium low heat.
4. Add the flour, constantly stirring until smooth and bubbly.
5. Add the milk and Boursin cheese. Continue to constantly stir until it has thickened
6. Constantly stir as you add the peppers and the grated cheese. Continue to stir until all of the cheese has melted into the sauce
7. Spoon into the greased dish
8. Combine the bread crumbs and the melted butter and sprinkle over the pasta
9. Bake for 25 minutes, or until the bread crumbs are lightly brown and you can see the cheese bubbling around the edges of the dish
Photo Credits:
http://desikitchen.desibantu.com/potato-corn-chowder
http://www.onceuponachef.com/2012/01/buttermilk-fried-chicken-tenders-2.html
http://www.kaceyskitchen.com/2011/11/jalapeno-popper-mac-and-cheese.html