6 cobs fresh corn, shucked
8 slices of bacon cut into ½ inch pieces
1 large onion
1 TBS garlic, minced
1 TBS butter
1 lb. Yukon gold potatoes peeled and cut into ½-in. cubes
1 C white wine preferably a Sauvignon Blanc
1 TBS fresh thyme leaves
1 tsp. ground cayenne
4 C whole milk
3 C cream
1 red pepper diced ¼-in. cubes
6 green onions thinly sliced on bias
Remove kernels from cob. Reserve kernels and keep cleaned cobs for later. Take now-cleaned cobs and scrape each cob over a bowl to remove juice and milk. Reserve liquid and cleaned cobs for later. Peel and chop onion into ¼-in. pieces. Place a large soup pot over medium heat.
Add chopped bacon. Cook until golden brown and crispy. Drain off all but 1 tablespoon of bacon fat. Add butter, onion and garlic and sauté until fragrant and slightly translucent. Add potatoes and toss to coat, cook 1 minute.
Deglaze pan with white wine. Stir all yummy bits from bottom. Add fresh thyme, cayenne and milk and cream. Take half of corn kernels, add reserved juice, corn milk and blend until smooth.
Add to soup. Break all reserved corn cobs in half and add to pot. Simmer for 20 minutes or until potatoes are tender. Season soup with salt and pepper. Remove cobs from soup and scrape off any juices that may be clinging to cob.
Garnish each bowl with red pepper and sliced green onion.
Chopped chicken salad
1 C ranch dressing
2 TBS taco seasoning
3 C cooked chicken, cooled and diced
4 C chopped romaine lettuce (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 C corn kernels (fresh or frozen)
4-5 green onions, sliced
15 oz. can black beans, drained and rinsed
4 oz. sharp cheddar or pepper jack cheese, cut into ¼-in. cubes
¼ C chopped cilantro
juice of ½ lime
1 C crushed tortilla chips
diced jalapeño, toasted pumpkin seeds, diced avocado or jicama for garnish (optional)
In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.
12-16 Reese’s Peanut Butter Cup Miniatures
1-3/4 C milk, divided
1 pkg. (4-serving size) vanilla instant pudding and pie filling mix
1/4 C Reese’s Creamy Peanut Butter
Remove wrappers from peanut butter cups and coarsely chop. Set aside. Gradually add 1/2 cup milk to pudding mix in small bowl, beating until well blended. Add peanut butter, blending until mixture is smooth. Gradually add remaining 1-1/4 cups milk, beating until mixture is smooth and pudding begins to thicken (about 3 minutes). Fold in candy pieces. Spoon pudding into serving dishes. Cover; refrigerate until ready to serve.
She said, “Lord give me coffee for the energy to change the things I can and give me wine to help accept the things I can’t.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – email@example.com)