Shrimp Chowder

Yummy Creamy Oh So Good!
Was looking for a quick shrimp soup and came across this little recipe on my AllRecipes app. Enjoy it!

Shrimp Chowder

• 1/2 cup sliced celery
• 1/3 cup finely diced onion
• 2 tablespoons margarine
• 1 (8 ounce) package cream cheese, diced "I used light cream cheese"
• 1 cup milk
• 1 1/2 cups cubed potatoes "I used about 2 potatoes"
• 1/2 pound frozen cooked shrimp, thawed and drained "Tweeked this a bit and used fresh steamed shrimp from Publix and had them steam it with old bay for some extra flavor for the soup."
• 3 tablespoons dry white wine 
• 1/2 teaspoon salt

Directions

1. In a large stock pot saute celery and onions in margarine.
2. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
3. Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

Out of this World Florentine Meatballs!

This was INCREDIBLY delicious! I found this recipe out of the magazine Simple and Delicious and it was just that! This will be a regular from now on at the Corder Table! The grated cheese and spinach in each meatball made this truly mouthwatering! I did omit the frozen spinach and replaced it with a bag of fresh spinach, cooking it down in a saucepan with just a little spray butter. I then let it cool and cut it in to even smaller pieces to add to the rest of the ingredients. Every bite was better than the first! Hope you try this and LOVE it like we did!

Ingredients

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry "I actually used a bag of fresh spinach" 
• 1/2 cup seasoned bread crumbs1/4 cup grated Parmesan cheese 
• "I used fresh shredded Parmesan cheese and ground it in a blender.(I would not recommend using Parmesan in a can cheese.) The shredded fresh Parmesan cheese is what gave this dish its succulent flavor!
• 4 garlic cloves, minced
• 2 teaspoons dried oregano "I also added a sprinkle full of Italian seasonings"
• 2 eggs, lightly beaten
• 2 pounds lean ground beef (90% lean)
• 1 jar (26 ounces) spaghetti sauce
• Hot cooked spaghetti

• Directions

  • In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 32 balls.
  
  
  
  • Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 24-28 minutes or until no longer pink. Drain on paper towels.
  • Save half of the meatballs for Italian Stroganoff (recipe also in Recipe Finder) or save for another use. In a large saucepan, heat spaghetti sauce; add the remaining meatballs. Serve with spaghetti. Yield: 4 servings plus 16 cooked meatballs.
  
  
  
• Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 24-28 minutes or until no longer pink. Drain on paper towels.
• 
  
• Serve with Spaghetti and Sauce. Enjoy!
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Chinese Chicken and Rice Soup

A food network magazine recipe worth trying!!!!
Oh I love when I find a good soup recipe; Ive kind of been on a soup kick lately with fall approaching. :) This is a very simple yet flavorful Chinese soup! It really has a great flavor and is so simple to make! I modified a little bit from the original recipe but think it turned out just great!
Hope you try it and like it!
Cheers!

Ingredients

• 4 large eggs
• Kosher salt and freshly ground pepper
• 2 tablespoons peanut or vegetable oil
• 2 large tomatoes, halved and thinly sliced  (I didnt have tomatoes on hand and made it without them and it was still great!)
• 4 cups low-sodium chicken broth
• 1 bunch scallions, sliced
• 1 tablespoon sesame oil (to give it more of a chinese flavor I added another half a TBS of this could add up to one TBS and it would be good too)
• 2 teaspoons soy sauce (I added 1 extra tsp of soy sauce)
• 1 cup shredded rotisserie chicken, skin removed
• 4 cups fresh baby spinach
• 1 1/2 cups cooked rice (white, brown or wild)

Directions

Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.

Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.

Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

ENJOY!

OH MY GOSH! Has it really been this long since I blogged a recipe! I am so sorry! I keep getting emails from friends asking for new recipe on the blog and I had NO idea it had been so long since my last recipe! I promise I'm on it! I have still been cooking lots of new recipes, I have just let "life" get in the way of blogging and sharing them with you.
But boy do I have a good one for you tonight! We are on a "healthier" kick at our house and I found an awesome recipe out of an old South Beach Diet cookbook I got a while back. With this "tease" of fall in the air, soup was on my mind!!!!!!!!!!
I found a very healthy Mexican Chicken Soup recipe and it was ohhh so good!
No one in my family new it was even a "healthy recipe!" THEY LOVED IT! In fact went back for seconds!
Hope you take the time to try, let me know what you think, and ultimately ENJOY! Bon Appetit!

Mexican Chicken Soup

Super fast and delicious spicy Mexican soup.

Ingredients

• 1 tbsp canola oil
• 1 1/2 lbs boneless, skinless, chicken breasts, cut in strips
• 2 cups mild salsa
• 5 cups chicken broth
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 jalapeno, diced
• 
  

Directions

1. Heat oil in a large sauce pan over medium heat. Add onion and jalapeno; cook, stirring often until they are tender, about 5 minutes. Stir in garlic; cook 30 seconds more.
2. Add broth (low sodium if possible), increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes.
3. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.
4. I actually added fresh cilantro in to mine to give it even more of a Mexican feel. chop up a handful and sprinkle at the last step, or garnish each bowl with some!
5. ENJOY!

Slow Cooker French Dip Sandwiches!

This was such a great recipe for football season coming up! I was wanting to do something with the roast in the freezer and French Dip Sandwiches came to mind! This is so simple yet soooo flavorful!

Perfect for an afternoon lunch! ENJOY!

• INGREDIENTS
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter
• 
  

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
5. ENJOY!

Sausage and Fettuccine Bake

 

This was a Simple and Delicious Recipe I made this week that was quite unique. It is made with sausage as opposed to ground beef  like most casseroles of this nature. The italian sausage really made the dish come together and worked wondefully. This is a great casserole for the whole family! YUMM!

Ingredients (changed the measurements just a
bit from original but think it worked just perfect)


1 package uncooked fettuccine

1 pounds Italian sausage

1 large onions, chopped

1 medium green pepper, chopped

1 cans (28 ounces each) diced tomatoes, undrained

1 jars (4-1/2 ounces each) sliced mushrooms, drained

3 teaspoons Italian seasoning

2 cups (1 pound) shredded part-skim mozzarella cheese

1 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

1/2 cup beef broth

1 cup grated Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain.

Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Drain fettuccine; stir into meat mixture.

Transfer half the sausage mixture to a greased 13-in. x 9-in. baking dishes. Sprinkle with 1/2 cup mozzarella cheese; top with remaining sausage mixture.

In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan and remaining mozzarella.

Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.

Colorful Salads/ Shrimp Ceaser and Chicken & Edamame Salads!!!

Some basics for Easy, yet Delectable Salads this Summer!

Lance grilled some yummy shrimp the other night on the charcoal grill and it was DIVINE! Decided to toss some greens in ceaser salad slice up some tomatoes and Bam- had a mouth watering Grilled Shrimp Ceaser Salad!!!!

We also grilled chicken and pulled it apart for leftovers the second night and I put together a very colorful salad of Grilled Chicken, mixed greens and the best thing on a salad ever...... Edamame. It was WONDERFUL! Had never tried that before but will be always adding it to a fresh salad now! ENJOY!

Chicken Scampi

 

This was a very awesome italian dish! Smelled like a little bit of Italy in the house!!! This is a mock scampi of Olive Gardens recipe. It turned out wonderfully and full of Italian flavors and my favorite: GARLIC! It was a little time consuming but dont let that scare you, it was totally worth it! Hope you try it and like it!!!!

INGREDIENTS:

WHITE SAUCE


1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot


SCAMPI SAUCE

3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried cilantro (optional)
2 teaspoons italian seasoning
black pepper
3/4 cup white wine
1 cup chicken broth

REMAINING INGREDIENTS

1/2 lb angel hair pasta, cooked and drained
2 bell peppers, thinly sliced
1 red onion, thinly sliced
10 garlic cloves, roasted
2 chicken breasts, sliced
olive oil

DIRECTIONS:

1 ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 45 minutes. when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

2 For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).


3 For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.

4 In a large skillet, saute chicken in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.

Easy "Leftover Chicken" Cacciatore!

This recipe came about on a night I had 2 cups of leftover shredded rotisserie chicken and no idea what to make for dinner. I had never made Chicken Cacciatore before, but knew that it consisted of pasta, red sauce and chicken, all of which I had on hand. So I made up an easy recipe for a "Like" Chicken Cacciatore recipe. You can add more or less of any of the ingredients I have listed below, but these were the measurements and basic ingredients I chose to put in to make it feel like the real cacciatore! Hope you try it and like it!



Leftover Chicken Cacciatore
2 cups of leftover shredded rotisserie chicken

1 Box of pasta, "I used rotoni"

2 cans of mushrooms and stems, drained

2 cans of petite tomatoes, "slightly drained both cans"

1 can tomato paste

1 TBS Italian seasoning "more or less"

2 garlic cloves minced

2 TBS olive oil

Salt and pepper to taste

Parmesan Cheese for garnish



In a saucepan, heat oil and minced garlic over medium heat. Gradually add 2 cans of petite tomatoes, "both slightly drained", tomato paste, Italian seasonings and salt and pepper. Simmer for 10 minutes. Lastly add mushrooms and chicken; mix well and bring to a 2nd simmer for 10 more minutes. Serve over hot pasta and garnish with Parmesan cheese. “And That’s What’s Delectable for Dinner Tonight!”

Shrimp in Angel Hair Pasta Casserole

Well, I contemplated doing this recipe for a while. On one hand it was a recipe my Grandma Campbell gave me a long time ago because she knew I loved shrimp so I really wanted to try it! On the other hand it was loaded in cheese so I knew it wasn’t the healthiest recipe to be feeding my family. However, we had my Mother-in-law coming in town and I knew she liked shrimp as well, so I figured it was the perfect time to try it out. Boy am I sooooooo glad I did. This was one of the best casseroles I have tried in a long time! It was sooo yummy. It is very different than most casseroles, since it had salsa and shrimp in it, but let me tell you, it was divine! I hope you will try this "family" recipe my Grandmother passed on to me, I sure wished I had tried it sooner; it will definitely be a repeat for company! Hope you try it and like it! ENJOY.




Shrimp in Angel Hair Pasta Casserole

2 eggs
1 cup half and half
1 cup plain yogurt
1/3 cup crumbled feta cheese
1.2 cup grated swiss cheese
1/3 cup chopped parsley
1 tsp Basil
1 tsp Oregano
1 lb. med shrimp
1/2 cup grated monteray jack cheese
1 pkg angel hair pasta
1 jar (16oz) Thick and Chunky Salsa


In a bowl mix eggs, half and half, yogurt, feta and swiss cheeses, parsley, basil and oregano.
Spread half of the cooked angel hair pasta on bottom of a 9x13 casserole dish,

Cover with salsa.

Add half of the shrimp, cover with remaining pasta.

Pour and spread egg mixture over pasta, add remaining shrimp and top with monteray jack cheese.

Bake at 350 for 30 minutes. Let stand for 10 minutes before serving. ENJOY!

Parmesan Chicken

So my picture doesnt do this meal any justice! It is a pan seared Chicken Parmesan and let me tell you, it is to die for!!!! Its so simple and was even pulled from my Busy Family Cookbook, but it tastes like you've been cooking for hours! I will say the tablespoon of butter and tablespoon of oil are not particularly good for you I know, and I try not to "pan fry anything" but once in a while its okay and it was totally worth it for this recipe!  Hope you try it and like it!!!!

Parmesan Chicken

4 boneless chicken breast halves
1/2 cup seasoned bread crumbs (I used Italian)
1/4 cup grated parmesan cheese (I actually used fresh shredded and it was great, but either will work)
1/2 tsp dried basil
1 egg
1 TBS butter
1 TBS vegetable oil

Flatten chicken to 1/4 in thickness.

In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil.

In another shallow bowl, beat the egg.

Dip chicken into egg then coat with crumb mixture.

In a large skillet, brown chicken over medium heat in butter and oil for 3-5 minutes on each side or until juices run clear.

ENJOY! (Picture doesnt do it justice, it was Phenomenal!!! Crispy perfection!

Braised Pork Chops

This was a recipe out of my large Taste of Home cookbook I tried last week. It was very good and very flavorful pork! This was also very simple if you are looking for something quick to do with your pork chops! Be very careful not to over cook your pork when browning in skillet, its very easy to do!!!!!! Just a tip I learned from Sandra Lee, for extra flavor and moisture, top the cooked meat with a seperate finishing sauce and let it stand for 5 minutes before serving. So when you make the wine sauce with this recipe, ladel it over the pork and let stand for more mositure!!!! Enjoy!!! Hope you try it and like it!

Braised Pork Chops

1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice, divided
1 tablespoon minced fresh parsley

Directions

•Combine the sage, rosemary, garlic, salt and pepper; rub over both
sides of pork chops.

In a large nonstick skillet, brown chops on
both sides in butter and oil. Remove.

•Add 1/2 cup wine or juice to the skillet; bring to a boil.

Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or
until meat juices run clear, basting occasionally.

Remove chops to a serving platter and keep warm.

•Add the remaining wine or juice to the skillet. Bring to a boil,
loosening any browned bits from the pan. Cook, uncovered, until
liquid is reduced to 1/2 cup.



Pour over pork chops; sprinkle with
parsley.

Yield: 4 servings.

"Corder Coffee Pot Roast"

Well, I got a Crockpot for Christmas this year which was a great gift knowing I would be a little tied up with 2 children when trying to prepare dinners in the evenings now. It definitely comes in handy when you don't want to fool with thinking about what’s for dinner at 5pm in the evening. However, I definitely plan to make delectable dinners from scratch as often as I can still (it’s my passion!).
I made a coffee pot roast last night and it was divine! :) I’m not big on pot roasts but this one I found online sounded worth trying. I put a little of my own spin on it and kind of made it my own, so I named it Corder Coffee Pot Roast as opposed to just Coffee Pot Roast. I figured a Crockpot recipe every now and then could still be a delectable entry for the blog, so here it is. Hope you try it and enjoy it!

Corder Coffee Pot Roast
2 large onions quartered
5 cloves garlic, minced
3 lbs chuck roast
1 cup brewed coffee
1/4 cup soy sauce
pepper to taste
1/4 cup cornstarch
8 tablespoons cold water


Quarter the beef roast.
Place half of the onions and garlic in the bottom of the crock pot.
Add half the beef.
Repeat.
Combine the coffee and soy sauce over beef and onions.
Cover and cook on low for 7-8 hours.

Remove beef.
Combine the cornstarch and water whisking to smooth.
Add to the juices in crockpot and stir well.
Return beef to crockpot and cover, cooking for another 30 minutes on high.

Taco Lasagna

Tried a new recipe this weekend now that the holidays are over and tradional Christmas and New Years cooking is done! The holidays were awesome but its nice to start cooking some new things now as well!!!! :) One of my Christmas gifts was a new cookbook by Food Network's Sandra Lee. It is her complete cookbook on SemiHomemade Cooking. Awesome awesome book! First recipe I conquered of hers was "Taco Lasagna". It was very simple and very delicious! Pretty filling I will admit, so the only thing you need to compliment this meal is a good tasty colorful garden salad! "No bread needed!!!!" :) Hope you enjoy as much as we did! Here's to the first of the year and many new recipes to blog! CHEERS!

Taco Lasagna


1 lb lean ground beef
1 packet low-sodium taco seasoning
1 can diced green chiles
1 cup chopped onion
1 container (16 ounce) ricotta cheese
2 eggs, lightly beaten
1/4 cup chopped fresh cilantro, plus more for garnish
1 tablespoon Mexican seasoning
1 can (28 ounce) crushed tomatoes
1 jar (16 ounce) chunky salsa
1 box lasagna noodles, cooked according to package directions
3 cups shredded Mexican blend cheese (I used less)


TACO LASAGNA

In a medium skillet over medium-high heat, brown ground beef, "I cooked my onions with the beef just out of preference."


Drain fat. Add 3/4 cup water, taco seasoning and green chiles.


Bring to a boil; reduce heat and simmer for 5 minutes.
In a medium bowl, stir together ricotta cheese, eggs, cilantro and Mexican seasoning, "I could not find Mexican seasoning already mixed up so I combined cumin,onion powder,garlic salt and chili powder to equal 1 TBS."


In a medium bowl, stir together tomatoes and salsa.


Preheat oven to 400 degrees. In a deep 9x13 baking dish, spread 1/4 of the sauce on bottom of dish. Add a layer of noodles. Top with 1/2 ricotta mixture, 1/2 ground beef, 1 cup shredded cheese, 1/4 sauce and another layer of noodles.







Repeat layers with remaining ingredients. End with a layer of just noodles, sauce and cheese.
Cover with foil and bake in preheated oven for 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let rest 10 minutes before slicing.


Garnish with cilantro before serving.