It's been so cold lately that our biggest cravings have been warm comfort foods. I imagine a lot of you have felt this way, too. With this in mind, here is a yummy recipe that you might want to try sometime soon. By the way, it's # 36 for the year.

                                                            Chicken Corn Chowder

1 Pound boneless, skinless Chicken Breast or Chicken Tenderloins; cut into small chunks.
1 Pound frozen Corn
2 Cans Cream Style Corn.
2 Tablespoons Butter.
2 Low-Sodium Chicken Bouillon Cubes .
2 Cans Low-Sodium Chicken Broth.
2 Cans Evaporated Milk.
Salt or Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Evaporated Milk in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Evaporated Milk during the last 1-2 hours of cooking time.

It's been so cold lately that our biggest cravings have been warm comfort foods. I imagine a lot of you have felt this way, too. With this in mind, here is a yummy recipe that you might want to try sometime soon. By the way, it's # 36 for the year.

                                                            Chicken Corn Chowder

1 Pound boneless, skinless Chicken Breast or Chicken Tenderloins; cut into small chunks.
1 Pound frozen Corn
2 Cans Cream Style Corn.
2 Tablespoons Butter.
2 Low-Sodium Chicken Bouillon Cubes .
2 Cans Low-Sodium Chicken Broth.
2 Cans Evaporated Milk.
Salt or Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Evaporated Milk in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Evaporated Milk during the last 1-2 hours of cooking time.

I've been busy lately writing some more recipes. I thought, of the one I'm posting today, recently. I have made this before; though. I think it was for St. Patrick's Day. My mother was a lot Irish. I think she was half Irish. So I like to make something Irish for St. Patrick's Day. And since I don't really know a lot of Irish dishes it's usually been either Irish Stew or Corned Beef and Cabbage. I realize it's not St. Patrick's Day yet, but I'm posting it today anyway. I'll post something else on St. Patrick's Day. So here it is.
Recipe #35.

                                                                        Irish Stew

1-1 1/2 pounds of  lean Lamb cut into small cubes.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Carrots; peeled and cut into circle slices.
1 Onion; Chopped.
1-2 cloves of Garlic; chopped.
2 Large Stalks of Celery; cut into slices.
1 Package Stew Seasoning.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Chicken Stock or Broth.
Small amount of Canola Oil.

Put the Canola Oil in a skillet and preheat to medium-high heat.
Put the Lamb into the skillet and brown.
Remove with a slotted spoon and put into the Crock-Pot.
Put all of the other ingredients in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours
Serve with a nice Bread and Salad.

I've been busy lately writing some more recipes. I thought, of the one I'm posting today, recently. I have made this before; though. I think it was for St. Patrick's Day. My mother was a lot Irish. I think she was half Irish. So I like to make something Irish for St. Patrick's Day. And since I don't really know a lot of Irish dishes it's usually been either Irish Stew or Corned Beef and Cabbage. I realize it's not St. Patrick's Day yet, but I'm posting it today anyway. I'll post something else on St. Patrick's Day. So here it is.
Recipe #35.

                                                                        Irish Stew

1-1 1/2 pounds of  lean Lamb cut into small cubes.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Carrots; peeled and cut into circle slices.
1 Onion; Chopped.
1-2 cloves of Garlic; chopped.
2 Large Stalks of Celery; cut into slices.
1 Package Stew Seasoning.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can of Chicken Stock or Broth.
Small amount of Canola Oil.

Put the Canola Oil in a skillet and preheat to medium-high heat.
Put the Lamb into the skillet and brown.
Remove with a slotted spoon and put into the Crock-Pot.
Put all of the other ingredients in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours
Serve with a nice Bread and Salad.

I can't say that Liver is my favorite food, but I have found a way to prepare it that actually makes it
taste good. I do like Liver, but if you have trouble with it; try this recipe. My husband even likes it fixed this way!
Recipe of the Day #34.

                                         Liver and Onions in Cream of Mushroom Soup

4 Beef Liver Steaks.
1 1/2 cups Unbleached White Flour.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Garlic Powder to taste.
1 Onion; peeled and sliced.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
Canola Oil for browning the Liver.

Put enough Oil in a skillet to cover the bottom and brown the Liver.
Preheat to Medium heat.
Put the Flour, Salt, Pepper and Garlic Powder in a bowl and mix together.
Coat the Liver with the Flour mixture.
Place it in the skillet and brown on both sides.
Add the Onion in and brown it lightly.
Remove to the Crock-Pot.
Stir the Soup and Water together.
Pour over the Liver and Onions.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Here is my second recipe; today. It sounds good to me. Give it a try!
Recipe #33:

                                                          Split Pea with Ham Soup

1 Ham Steak.
1 Pound of Dry Split Peas.
1 Onion; chopped.
1 clove of Garlic; chopped.
2-3 Boxes Chicken Broth.
Water if needed.
Salt or Salt Substitute; to taste.
Pepper to taste.

Put all of the ingredients in the Crock-Pot; adding water last, only if needed.
Cover and cook on High for 5-6 hours or on Low for 10-12 hours; until done and tender.
Remove the Ham Steak from the Crock-Pot and set aside.
Mash the Peas lightly, if desired.
Cut the Ham into bite-size pieces and put back in the Crock-Pot.
Serve with Cornbread, Crackers or whatever you prefer.

Well I missed blogging yesterday, so I will post 2 recipes today. I have one that I had ready to post yesterday; so I will post that one first.
Recipe #32:

                                                    Bacon and Cheese Potato Soup

5-6 Large Potatoes; peeled and cut into small cubes.
Water for cooking.
6-8 Slices of Bacon; cooked crispy and crumbled.
1 Small Onion; chopped.
1/2 Stick Butter.
2 Cups grated Cheese. (Cheddar or whatever kind you prefer).
2 Cans Evaporated Milk.
Salt or Salt Substitute; to taste.
Pepper; to taste.

Put the Potatoes, Onion and Butter in the Crock-Pot.
Add the Salt and Pepper.
Cover with Water.
Cover and cook on High for 5-6 hours.
Mash lightly with a hand masher.
Add the Evaporated Milk; stir, cover and cook for about an hour or less; until good and hot.
In the meantime cook the Bacon until crispy and crumble it up.
Grate the Cheese or have already grated Cheese ready to use.
Put the Soup into serving bowls.
Top with the Bacon and Cheese.
Serve with Crackers.