Recipe: Corn Chowder

The weather is changing here in Illinois and I am kinda diggin' the fall air. I love fall, the leaves changing, the chill in the air, wearing sweatshirts and its finally okay to drink the super hot tea I drink every morning, even during 100 degree days in the summer. So, along with the pumpkin white russian, I decided to indulge in another fall favorite. I used to make this recipe over a fire, in a cast iron pot because I am pretty awesome. It's one of my favorites, so I hope you enjoy it as much as I do. (be warned: I never said it was healthy, but man, it's tasty!)

What you need:

• 4 slices of bacon (chopped up) I think I added more like 5 or 6...we like bacon
• 1/2 medium onion, we don't like onion that much, so you can always add more
• 4 medium potatoes
• 4 cups of corn, we used frozen 
• 1 cup heavy cream
• 1 tsp sugar
• 1/4 cup of butter
• 2 and 1/2 salt
• 1/4 tsp of pepper
• 2 cups of milk 

 What to do:
Saute the bacon. Once cooked all the way through, cut up into bite sized pieces.Drain most of the fat. Add onions, potatoes and 1 cup water to pot (or a bit more to cover the potatoes). Bring to a boil, then simmer ten minutes. In a second pan, combine corn, cream, sugar and butter. Simmer for ten minutes. Combine the two pots and mix together with other ingredients. Keep coking until the potatoes are tender. I added more salt and pepper for taste on mine. It yields a lot, like 6-8 servings.

Stay warm out there kids.

and, we're back!

Sorry I have been away but I am now comfortably resting in my new apartment in Chicago! I love it and Keith and I are settling in quite nicely. I will post more about that when we are fully settled. Until then- a quick post about a new treat we discovered on our vacation

Keith and I went to Mackinac Island with my family. I love the Island, and really think of it as my home. We got engaged on the island, I lived on the island and I spent my childhood visiting the island. I know every inch of it. We met up with friends and went to a favorite for drinks and I found this on the menu: adult rootbeer float. I have to say- I was pretty stoked.

It was so good I wanted to make it at home. So I did!

Add 1.5 ounces of whipped cream vodka over ice. Fill cup with rootbeer and add a splash of cream. Delicious.

Enjoy and drink responsibly. I will post again soon!

Recipe: Chicken Roll Ups

So when Megan came to visit me, we kind of pigged out. We would have some ice cream, then twenty minutes like some snacks, then maybe some wine. This is what happens when you can just hang out, craft and be goofy all day. So, I was starting to get a bit hungry before dinner, so I made these quick and easy chicken roll ups that I came up with one day when my pantry had too many cans of chicken, and I had no no idea what to do with them.

The recipe doesn't require much:

• 1 can of chicken, this was too big, I would use a normal size
• some shredded cheese, I picked mozzarella
• one tube of crescent rolls
• some seasoning. I use this blend, but basil is also delicious

They are also really easy to make:

First, preheat the oven to whatever the crescent roll packaging says to. I believe it was 375, but don't quote me on that. Then spray a cookie sheet with non-stick spray. Next drain your chicken and break up large chunks. I miss the seasoning with a little pepper with the chicken in a bowl.

Unroll your crescent rolls and break them apart. I find it's easiest to line them up on a separate tray from the one I am cooking on.

Lay a layer of cheese down. You can put as much or as little was you want.

Next add some chicken on top of the cheese.

Roll it up. and repeat. Bake for the amount of time on the crescent tube. and when you pull them out, you get delicious and easy chicken roll ups.

Enjoy!