Chicken Corn Chowder

Tasty Time!!
yeilds about 6 servings

3 slices cooked bacon, crumbled
1/2 lb shredded chicken breast
1 1/2 cups frozen or fresh corn kernels
1/2  red bell pepper chopped
1 small sweet onion chopped
2 celery stalks, thinly sliced
2 russet potatoes, diced
2 cups chicken stock
2 1/2 cups organic whole milk
1 handful chopped cilantro
2 pinches cayenne pepper
salt and pepper to taste

Saute the all of vegetables in a pan until onions are translucent and potatoes are soft (excludes cilantro). Meanwhile in a pot, heat chicken stock and bring to slow boil. Slowly stir in milk. Add chicken, vegetables, cayenne pepper and simmer on low. Remove about half of the chowder and puree in blender. YOU MUST LET THIS COOL BEFORE PUREEING! Return to the pot and stir. Add bacon and cilantro just before serving. MMMMM.... so good. Has just the right amount of heat, creaminess and that little bit of sweet corn crunch. Killer combo. This makes a great meal with some toasted rustic bread.

Lumpy Pea and Potato Soup

There are certain things that remind me of fall. Pumpkin pie, acorn squash, hot apple cider... At  my house it doesn't get much more fall-like than a bowl full of lumpy fiberlicious split peas... mmm. (Erin, take note, JC wants you to make him some soup. This one is impossible to muff up and I'm sure you can get your hands on all of these ingredients south of the border. But I know summer has arrived so save it for a chilly day in Chile.) If you wanted to dress up this soup a little bit you can always add some crispy pancetta and asigo cheese to top it off or even a squeeze of lemon. This insanely easy recipe is as follows:

yields 4 servings

5 cups chicken stock

1 1/4 cup dried peas

10 baby yukon gold potatoes

½ white onion chopped

1 celery stalk, chopped

2 cloves of garlic, minced

2 tbsp butter

salt and pepper to taste

In a pot bring chicken stock to rapid boil. Add all of the above ingredients EXCEPT the potatoes. Boil on med high, covered, for about 25 mins. Add pototoes and simmer on low, covered, for about another 25 mins. Make sure the peas are soft. ...and Voila!! Soup that is easy on both your backside and wallet. Not to mention easy to make and extra tasty on a crisp fall day. It tastes even more delicious after it rests for a few hours allowing time for all of the flavors meld together, so make extra for later as well!

Crispy Lemon Kale Salad

I am now officially on a kale kick. I highly recommend this recipe if your looking for a change of the usual over cooked kale recipe or a change to your usual broccoli and cheese side. I must say that I was patting myself on the back with every bite. The flavor is a burst of citrus with nutty overtones, while the texture is both out of this world silky and crunchy. I am really wishing I had more right now... this was definitely a big hit at my house. Thomas and Ron were both on their knees begging for more. Best of all not only do you get to reap all the nutritious benefits of our super food friend, Mr. Kale, but it takes only 2 minutes to prepare. Gotta love that right?!


Yields about 4 servings
1 - bunch of kale cut in small ribbons
olive oil to coat kale
salt & pepper to taste
1/2 - 1 lemon juice 
1/2 lemon rind for zest
hard nutty cheese shavings to top salad (romano, pecorrino, manchego, parmesan, etc)


Preheat oven - set to broil at 400 degrees. Toss your kale with a good quality olive oil in bowl. Make sure not to saturate it, the goal is to lightly coat the greens. On a baking sheet layout the kale in a thin layer. Keep in mind you might need to do this in two separate batches, depending on how big your kale bunch was. Salt & pepper the top and put in oven on top shelf. Keep an eye on the Kale, making sure it doesn't burn. Take out after about 1-2 mins when the tips start to brown slightly. Put back in bowl and toss with lemon rind shavings & juice of 1/2 lemon - add more if desired. Plate with cheese shavings on top. 

Kale & Cannelloni Soup

I love the hearty texture of kale and there is no better time to enjoy it then fall while it is in season. Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. When considering all of these good nutrients packed into one tasty green, I find myself wondering why we, as americans, don't eat more of it. Not only does it taste great, but it's good for our eyes, hearts, skin and soul. So make a big batch and keep it on hand when you feel like you need some simple comfort food and an extra vitamin boost.

Yields 4 - 6 servings
- 5 cups chicken or vegetable stock
- 1 large carrot peeled and chopped
- 1 can cannelloni beans (white kidney beans)
- 2 cloves minced garlic
- 1 small sweet onion chopped
- 3 cups kale chopped (remove rib)
- Salt and Pepper to taste
- Parmesan or Peccorino to top soup.


Bring your stock to a boil and add carrot, garlic and onion. Simmer until carrot is slightly tender. Add cannelloni beans  in order to warm them up. Let simmer for only about 5 mins and take off heat. In order to take advantage of all of the nutrients in the kale and not cook them out, put a handful of kale into the hot soup once ladled into a bowl. Stir well and top with a sprinkling of parmesan or peccorino.

Killer Italian Meatballs

These meatballs will put grandmas coveted recipe to shame! They are so succulent, juicy and bursting with garlicy goodness that you would never think they were made in a slow cooker. The left overs are just as tasty so  go ahead and make a double batch for a killer spaghetti and meatball dinner tonight and  mouthwatering meatball subs for tomorrow. I promise everyone will be begging for more!

Yields 7 very big balls

In bowl combine:

¼ cup chopped fresh parsley

2 cloves garlic, minced

2 tbsp shredded parmesan

1/3 cup Italian bread crumbs

1 egg beaten

1 lb ground beef

½ lb sweet Italian sausage

1 chopped yellow onion, med

Mix together with hands and form 7 large meatballs.

In a skillet add ¼ cup extra virgin olive oil, heat to med high, brown meatballs until really dark brown crust forms.

In slow cooker add:

 24 oz jar of marinara

½ cup red wine

1 small can of tomato paste

1 small can tomato sauce

Mix together.

Add meatballs on top of mixture and cook on high for 3-4 hours. 

Pure magic.

Almost-a-Greek Salad

Here is a fast greek style salad that can be made in a flash!

It is healthy, tangy, creamy, crunchy and has just the right amount of kick ass infused. I like to make a version of this when I get bored of the usual side salad or when we have some fresh feta laying around. This salad is so simple that even an Almost-a-Chilean could make it. (jk)

Thomas & the Almost-a-Chilean

Serves 4-6

-1 english cucumber, peeled ,seeds removed and chopped

-1 red bell pepper, chopped

-1 tomato, chopped, seeds removed

-6 oz cubed goats feta cheese

-4 oz kalamata olives, optional (not shown in photo)

-3 tbsp olive oil

-3 tbsp balsamic vinegar

-1 tbsp fresh oregano finely chopped

-1 tbsp fresh basil finely chopped

-1 clove garlic minced

-Salt and pepper to taste  

Add the above ingredients in a bowl and mix well. Serve chilled. 

This fresh side dish makes a great addition to Salmon or Chicken. 

Good Bye Tomato - Hello Macker.

No, I didn't edit the colors in this photo.

This was the last of my tomatoes to come out of my garden this year. I should have eaten it raw because they are so damn good, but I made an equally damn good macaroni and cheese with it instead. OK, so (as my mom would say(lol)) I jazzed it up a little. I should have taken a pic of the macker (as Thomas has dubbed it), but I was too hungry, sorry. Not to toot my own horn or anything but, trust me you would have dove right in too, it was that tasty. So I would highly recommend making this pasta dish. Its fast, easy, satisfying, it is sure to fool your kids that they are NOT eating vegetables and it is a welcomed twist on an old classic.


Serves 4


6 cups cooked pasta
2 HEIRLOOM OR FRESH GARDEN TOMATOES (NOT hydro store bought tomatoes, unless you are not concerned with the results in which I would just recommend buying yourself some crappy boxed version instead. Its cheaper and will probably sit in your stomach longer since it is all processed :))
3 Cloves Fresh Garlic
1 tsp butter
1/4 - 1/2 cup organic milk
1/2 tsp flour
1/2 cup sharp cheddar, shredded
1/2 cup parmesan, shredded (set aside for a little to sprinkle on top)
chopped parsley for sprinkling on top
1/2 cup gruyere, shredded
salt and pepper


Cook up your favorite pasta ( I used bow tie... The kid loves them)  and set aside. Toss the garlic and tomato in a blender or food processor and puree, set aside. Next in a sauce pan, on med heat, add butter and flour (make a rue) stirring for about 30 seconds. Slowly stir in  most of milk, leaving the remainder on the sidelines. Turn heat down to med-low. Next add the cheese one handful at a time, while stirring. If the cheese sauce seems too stiff, add just a little more milk until it is almost creamy. Lastly, take a deep breath cause here is where all the magic happens. Stir in the tomato garlic puree... mmm. It should be smelling really good right abouuut             .....now.  You should also be thinking this is way too easy because quite frankly it is. Toss in pasta and cheese sauce together and top with the parmesan and parsley. Serve and enjoy! Scott send me a message and I will bring some down to the office for everyone... HAHA a test to see how much of my blog your really reading or just to see if your can read at all.  It's OK, you know you love me.