For those that know me, you know I cook a full meal maybe once a month. But this weekend, I was cooking up a storm! I decided to use a standby recipe from my mom for dinner Friday night and to also try some new ones I found on Pinterest {we have family coming in for the holidays and I wanted to try some breakfast dishes}. Â Here’s our thoughts:
Turkey {or Chicken} Corn Chowder –Â This is my all-time favorite soup and I love that we get three or four meals out of it – recipe courtesy of my mom.
- 2 cups left over turkey or chicken shredded {I used a rotisserie chicken from Target minus the skin}
- 1 medium onion
- 1 stalk celery, chopped
- 3-4 potatoes diced
- 2 cans of chicken broth (15 0z)
- 4 cans of evaporated milk
- 2 cans of cream style corn ( 15 0z)
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp paprika
Preparation:
- Saute chopped onion in 2 tablespoons of butter until tender and set aside.
- Peel and dice potatoes into small pieces (should equal 2 cups). Dice up the celery. Cook in chicken broth until tender.
- Add evaporated milk, cream style corn,onions, salt, pepper, paprika and chicken. Cook over medium heat until thoroughly heated. I usually add  a couple teaspoon of chicken bouillon granules, depending on if I think it needs a little more flavor or not.
Overnight Peaches + Cream French Toast –Â This was very good and easy to make, but if you’re not a fan of quiche or bread pudding you won’t like the texture. I would probably add one extra can of peaches, because I want peach in every single bite.
- 1Â 8-oz. loaf French bread, sliced
- 8Â large eggs
- 2 cups whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2Â 15-oz. cans sliced peaches packed in juice, drained
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
Preparation
- Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish.
- In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.
- Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.
To Die For Blueberry Muffins – My husband claims he is a blueberry muffin connoisseur and he feels like these lived up to their name. We had them for breakfast this morning and he is excited there are enough left over to eat the next few mornings. I think mine actually looked better {and fuller} than the photo below. I read a lot of the reviews and the key is to not overmix the batter.
Original recipe makes 8 large muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1Â egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Preparation
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Mac N’ Cheese In a Mug –Â I also learned a valuable lesson today when I tried another Pinterest recipe: don’t assume the recipe in the description is correct – you need to click through to the actual link and find the original recipe. Â I decided to try the homemade Mac N’ Cheese in a mug. Â FAIL. Â And what a mess {see below}! I remade it yesterday with the correct directions and it was still just okay.
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Janine says
Thanks again for sharing the peach french toast – – Lexi and Michief loved it too!