CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
- Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
- Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
- Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE
Fall weather puts me in the mood for comfort food such as casseroles, but I don't want all the calories that usually come with them. So I paired cod with potatoes and used an Italian inspired tomato sauce to bring it all together. My partner and I really enjoyed this last night and I hope you will too. You can use any type fish you like, as long as it flakes easily when cooked. I think I'm going to try smoked salmon next time. For the potatoes, I like to use Yukon gold, but any low starch potato will work well.
Provided by Chef-Boy-I-Be Illin
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
- Meanwhile, slice potatoes and onion.
- Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
- Place flaked cod evenly over the top, and lightly salt and pepper.
- Pour one half of tomato sauce over this.
- Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
- Cover with foil and bake approximately 45 minutes until potatoes are tender.
- Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
- Let stand five minutes before serving.
Nutrition Facts : Calories 303.6, Fat 2.9, SaturatedFat 1.1, Cholesterol 36.1, Sodium 780.9, Carbohydrate 45, Fiber 5.3, Sugar 5.8, Protein 21.1
CHEF BOY-I-BE-ILLINOIS' CHICKEN MARSALA
The resulting marsala wine reduction that gets poured over the chicken breasts is simply mouthwatering! Very few ingredients and so simple to make, you won't believe how delicious this is. Give it a try. My partner and I enjoyed this with a side of Recipe #292081 and brown rice.
Provided by Chef-Boy-I-Be Illin
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound the chicken breasts to 1/4 inch thickness, salt and pepper to taste.
- Brown in olive oil over medium high heat.
- After turning breasts over, add pancetta and oregano to pan while breast brown on other side.
- Add marsala wine, tomato paste and mushroom and allow sauce to reduce by one half.
- Scoop some of the mushrooms over each breast and top with a slice of provolone cheese.
- Cover skillet just until cheese melts.
- Serve by pouring marsala sauce over the breasts.
Nutrition Facts : Calories 299.3, Fat 12.6, SaturatedFat 5.7, Cholesterol 85.4, Sodium 390, Carbohydrate 5, Fiber 1, Sugar 2.3, Protein 35.6
CHEF-BOY-I-BE-ILLINOIS' BAKED CHICKEN PARMESAN
A piquant, savory herb breading with real Parmigiano Reggiano provide these moist chicken breasts with plenty of flavor. Baking them avoids all the fat calories from pan frying without sacrificing taste. Best of all, these are so fast and easy to make! Try it with my Recipe #360354 for a nice, satisfying comfort meal.
Provided by Chef-Boy-I-Be Illin
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Whisk together the sour cream, Dijon, Worcestershire sauce and anchovy paste in a wide, shallow bowl (a pie plate works perfectly). The mixture will be quite thick, but that helps it adhere to the chicken and for the crumbs to adhere as well.
- Combine breadcrumbs, cheese, 1/2 teaspoon salt, pepper, and oregano in another wide shallow bowl.
- Season both sides of breasts with remaining salt and pepper.
- Coat both sides of each breast first in the sour cream mixture, then in the bread crumb mixture.
- Place on a wire rack that is over a foil lined baking sheet that will accommodate the size of your rack.
- Spray both sides of each breast with olive oil cooking spray.
- Bake for 30 minutes at 450F until coating is nicely browned, then turn down to 400F and continue baking for approximately 30 minutes until a meat thermometer registers 165°F.
- You can use the time your chicken is baking to make some polenta to go along with it, and maybe some nice cauliflower gratin Recipe #360354.
Nutrition Facts : Calories 394.4, Fat 14.4, SaturatedFat 7.5, Cholesterol 106, Sodium 1405.7, Carbohydrate 23.3, Fiber 1.7, Sugar 2.3, Protein 40.9
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