Chinese Corn Chowder

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 1/4 cup finely diced smoked ham
• 1 teaspoon canola oil
• One 15 ounce can creamed corn
• 1 cup chicken broth
• 2 teaspoons cornstarch + 2 tablespoons water
• 1 tablespoons soy sauce
• 1 egg, beaten
• Kosher salt & fresh ground pepper to taste
• 2 green onions, finely diced

DIRECTIONS

1. Cook ham with oil in a small pan until crispy - set a side
2. In medium saucepan bring corn and chicken broth to a low simmer
3. In small bowl mix corn starch & water until smooth, and stir into the broth, let simmer about 5 minutes
4. While stirring corn broth in a circular direction, pour in the egg from several inches above the pot in a very slow stream (while stirring) to create ribbons
5. Stir in soy, sauce and salt & pepper to taste - simmer a couple minutes
6. Serve topped with ham & green onions

WATCH ME MAKE THIS... 

Potato Soup

I'll be the first to admit that potato soup sounds boring. But this one isn't. The red onions help it taste great, plus it's way fun because your guests get to customize it themselves with a choice of cool toppings. Think baked potato - but way better. It's so good, just serve a salad with it and you're done.

Ingredients

• 2 big baking potatoes, peeled and diced
• 1 large red onion, diced
• 3 cups chicken broth, diced - just kidding
• 2 tablespoons butter
• 1 1/2 cups whipping cream
• 1/2  teaspoon cayenne
• 3 tablespoons fresh chopped parsley
• Kosher salt & fresh ground black pepper

Directions

1. Put potatoes in large pot, cover with chicken broth and simmer until soft, about 15 minutes
2. While it cooks, saute onions in butter and cayenne until softened
3. Add about 3/4 of the onions to the pot along with the whipping cream and parsley
4. Continue cooking the remainder of the onions until crispy and blackened - but not burnt
5. Simmer soup on low about 5 more minutes until it thickens a bit
6. With back of large spoon, mash some of the potatoes in the pot while it's simmering (this will help to thicken) - season well with salt & pepper
7. When the soup is the thickness you want, serve in bowls with a selection of the following toppings - add any and all you'd like:

• Crispy bacon pieces (if I said bits, you might buy those crappy artificial ones and I'd be mad)
• Thinly sliced green onions
• Croutons or even crouton remnants - from the bottom of the box
• Crispy thin Asian noodles
• Shredded cheese - cheddar works nicely
• Any hot sauce you like
• Diced leftover chicken, turkey, steak, pieces of a leftover broken up burger
• Anything else you can think of - just look in the fridge

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Baked Risotto

Serves 8

The thing that makes risotto a pain in the ass (oops, can I say ass?) is that you have to baby-sit it by stirring, stirring and stirring. My recipe is not traditional, but it's also not a pain in the ass. Give it a whirl.

Ingredients

• 1 tablespoon olive oil

• 2 tablespoons onion, diced small

• 1 clove garlic, crushed

• 1 cup risotto (Arborio rice)

• 1/3 cup dry vermouth

• 2 cups chicken broth

• 1 cup whipping cream

• 3 tablespoons butter

• 1/3 cup Parmesan cheese

Directions

1. Heat oven to 350 degrees

2. Cook onion and garlic in olive oil and teaspoon of butter until softened

3. Add risotto and stir until rice has absorbed all the oil and butter

4. Add vermouth and cook for another minute or two

5. Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat

6. Remove, cover and place in the oven for 18-20 minutes

7. Remove from oven and stir in butter and Parmesan

8. Drizzle lightly with extra virgin olive oil and sprinkle with a little more Parmesan and fresh cracked pepper

Mexican Meatloaf

Serves 8

Way way good...and if you don't save some to make a Grilled Meatloaf Sandwich the next day - I'll come find you and hurt you.

Ingredients

• 1 pound ground beef

• 1 pound ground pork

• 3/4 cup bread crumbs (Japanese Panko crumbs work really well)

• 1 package fajita seasoning

• 4 ounces diced green chilies

• 2 eggs, beaten

• GLAZE:

• 1 1/2 cup ketchup

• 1/3 cup apricot jam

• 2 tablespoons chopped chipotle peppers

Directions

1. Preheat oven to 350

2. Mix all meat loaf ingredients together and put into a greased loaf pan or shape into a loaf and place on a greased baking sheet

3. Mix the glaze ingredients together in a bowl and spread about 3/4 of it over the meatloaf

4. Bake 45 minutes to an hour, or until 155-160 degrees inside

5. Allow to cool slightly, slice into 1 inch thick pieces and glaze with extra sauce before serving

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WATCH ME MAKE IT...

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Chili Pork Pot Pie

Serves 8

Hearty and delicious – and it works just as well with ground beef or turkey – a great affordable family dinner.

Ingredients

• 2 tablespoons olive oil
• 2 lb ground pork
• 1 green pepper, diced
• 2 tablespoons chili powder
• Kosher salt
• 3 cloves garlic, minced
• 2 - 16-ounce jars black bean salsa
• 1 cup cheddar cheese, shredded
• 1 egg, beaten
• 1 cup Bisquick
• 1 tablespoon chili powder
• 1/2 cup milk

Directions

1. Preheat oven to 400
2. In a large pot over medium heat, put in oil and pork - cook until no longer pink
3. Add green pepper, chili powder, salt and garlic - stir well and cook a couple minutes more
4. Mix in salsa well and pour into a 9x13 casserole dish and top with cheese
5. Beat egg and mix with Bisquick, milk and chili powder - pour over chili and bake about 30 minutes or until golden brown

Orecchiette with Tuna & Arugula

Serves 8

Quit looking down ur nose at tuna - it's not a junky ingredient. And when it's this delicious, you'll want it all the time.

Ingredients

• 1 pound orecchiette pasta (little ear shape)
• 1/3 cup extra virgin olive oil
• 4 large cloves garlic, minced
• 2 - 6 ounces cans albacore tuna, drained
• 1/2 - 1 teaspoon red pepper flakes
• 1 bunch arugula
• Zest of 1 lemon
• Kosher salt & fresh ground pepper

Directions

1. Cook pasta according to package directions
2. Heat olive oil in large skillet over medium heat and add garlic - heat but don't let it brown
3. Add tuna & red pepper to garlic & oil, stir well and heat through
4. Put arugula on top of garlic & oil
5. Drain pasta and add to arugula pan - mix well until arugula wilts
6. Add lemon zest and season with salt & pepper - mix well and serve