Corn and Chicken Chowder

Can we talk about how it just keeps snowing here in Colorado?

I didn’t really expect snow because last I’d heard, the weather guy was literally saying “Expect between 2 inches and 32 inches” which, you know, is kind of a broad range. And the jerk’s been known to lie about snow before. Plus the grocery stores were packed because everyone was buying ALL THE BOTTLED WATER and I just wanted to yell, “Quit! You’re jinxing it and it’s never going to snow and you’re going to be stuck with 57 cases of bottled water in your laundry room!” 

Yeah, I’m totally that annoying person that doesn’t talk about certain things or won’t do certain things because I’m afraid of jinxing something. 

My brain. It does funny things. 

But anyway, it snowed a ton (somewhere between 2 and 32 inches – thanks weather guy!) and like I mentioned yesterday, we went sledding and then we went sledding some more and then we threw snowballs at each other. Because who knows when we’ll live in a snowy place again!

I made this Corn and Chicken Chowder to warm up after all the sledding. I don’t really know what inspired me to make soup because my kids seriously have no idea what to do with soup. But I think this one was thick enough and had enough going on because they were all about it. My oldest even said, “I had no idea I liked soup!” 

It’s got corn and chicken and potatoes. And there may even be some bacon in there! 

Yeah, there’s definitely bacon. 

Corn and Chicken Chowder

Click for the full recipe

15

I feel like it’s been days since we talked! I skipped my usual Friday post – see, as soon as we found out that we’re moving, I decided to make a list of all the things we needed to do here in the Springs before we move. That was going to be the Friday post and then I’d update you guys every few weeks or whatever.

And then as I was working on a collage-y thing for it, I realized that 99% of the things on the list were food. So uhhh, I changed my mind about sharing that. Buuuuuut, you should follow me on Instagram because soon I’m gonna start hitting all those restaurants and bakeries and food trucks. And hopefully the top of Pikes Peak for those doughnuts. 

We’ll see though. I won’t be driving up there unless we get a crazy heat wave and all the snow melts. Also, the top of a mountain is quite scary with 3 children. You never know when someone’s going to start flailing around wildly and so much anxiety happens.

But anyway, I’ve been eating my feelings and it’s time to cut it out because I assume people walk around in bikinis all year in Texas.

No?

That’s not how it works?

I made this Paleo Orange Chicken last week when I was dying for Chinese takeout and it did the trick pretty well. And of course this is much healthier than the takeout stuff. The sauce is made from actual fresh orange juice and zest instead of the sugary not-fresh stuff. Plus, the chicken’s not battered and deep fried. 

I’ve got a paleo cauliflower rice recipe that would be delicious with it or you could do lettuce wraps with some veggies or just eat it by itself! 

Click for the full recipe

8


I have had the weirdest caprese craving recently. It’s weird because, guys, I don’t even like tomatoes. That’s a lie. I like cooked tomatoes but the texture of fresh tomatoes makes me squirm. Ugh. But I’m craving them. Like crazy! I needed a caprese salad in my life so badly when my car was in the shop that I ordered pizza from the only place I could find a caprese salad on the menu. I didn’t even want the pizza, just the salad. 

I ate the pizza anyway. Obviously.

(Mostly because 1/3 of the pizza was covered in tomatoes, mozzarella, and pesto. What is wrong with me?)

I made these Caprese Chicken Bites using the new I Can’t Believe It’s Not Butter®. They’ve reformulated it so it has 40% fewer calories and 70% less saturated fat than butter. It’s made from real, simple ingredients you can recognize like a delicious blend of plant-based oils, purified water and a pinch of salt. And it’s the first spread from Unilever in the U.S. to be made from non-GMO sourced ingredients

I love doing posts for I Can’t Believe It’s Not Butter® because it gives me an excuse to talk about that one time, before I had 3 kids and a husband that deploys every other year, that I traveled to New York City for the first time to participate in a blogger bake-off with them. 

Oh, life.

These little bites are absolutely delicious. You’ve got the juice chicken, fresh tomatoes, fresh basil, and then you make a super simple but super delicious sauce with the I Can’t Believe It’s Not Butter® and some fresh lemon juice and zest. So good. And who doesn’t love little snacks on toothpicks? 

Keep I Can’t Believe It’s Not Butter® in mind for all your holiday spreading, topping, sautéing, cooking or baking. Just one bite and you’ll Believe! Check out the website for more information and leave a product review if you’ve already tried the new I Can’t Believe It’s Not Butter®!

Click for the full recipe

7

One thing that always stumps me is when someone tells me that their kids love soup.

What?

My kids wouldn’t know what to do with soup. If they can’t stab it with a fork, it’s not happening.

I know, I should teach them how to properly eat.

I tried.

I also tried to teach them not to jump on the furniture, share popsicles with the dogs, or announce when they… ummm… make gross noises in public.

My husband says “they’re boys!” And I say they’re his boys and therefore more stubborn and obnoxious than all the other boys in the world.

So we don’t eat soup. If I want soup, I go by Panera for some French onion.

But really, is there anything more comforting that chicken noodle soup? Nope. And that’s exactly what I’m craving in this weirdly cold weather we’ve been having.

This Chicken and Noodles is like chicken noodle soup but without the soup. So it’s got the chicken, the noodles, the carrots, celery, even some peas. You make it like you’d make soup but at the end you thicken it with a milk and flour mixture. It makes a creamy sauce that really coats everything.

You can click through to the original recipe if you need instructions on cooking the chicken but in an effort to make my life easier, I slow cooked a whole chicken early in the week and then made Pioneer Woman’s chicken spaghetti with half of it and then used the rest for this. If you wanna make your life really easy, buy a rotisserie chicken from the grocery store.

This is going to be a winter staple for us, especially after my husband gets home. I was sending him photos of the cooking process and eventually he just started ignoring me completely because chicken and noodles is his fave!

Click for the full recipe

9

I think I’ve told you guys this story before but the first time my parents ever trusted me to start dinner before they got home from work, I was making chicken and rice and it was one of those recipes that all cooks in the same dish in the oven. Fail proof, right?

No, I didn’t put water in the rice!

I’m really sensitive when it comes to anything I perceive as a failure so I was absolutely mortified when my dad got home and we realized that I’d messed up.

But you know what, it’s so important for kids to have that experience in the kitchen and to learn from any mistakes made. Research shows that kids who are taught how to cook early on have better eating habits as adults!

Uncle Ben’s has a fun contest happening right now called The Ben’s Beginners™ Cooking Contest and if you have a child from kindergarten to 8th grade, make sure you check it out! It’s all about encouraging kids to cook and teaching them healthy eating habits through cooking!

I made this kid-friendly dish in remembrance of that rice that I didn’t put water in 16 or 17 years ago. It’s just like that dish I was trying to make but with broccoli cheese soup mix and bacon wrapped around the chicken! Not only is this the kind of meal my kids love (they’re weirdly obsessed with broccoli), but my 7 year old is the perfect age to help with it! He was able to mix up the rice AND wrap the bacon around the chicken. I just had to help him put it in and get it out of the oven.

He was so proud of himself for basically making an entire meal for the family!

Bacon-Wrapped Chicken and Broccoli Rice

Ingredients

1 (10 3/4 ounce) can condensed broccoli cheese soup
1 cup water
black pepper
3/4 cup Uncle Ben's white rice
1 pound boneless, skinless chicken breasts
3 - 4 slices of bacon (depending on how many chicken breasts you use)

Instructions

  1. Preheat oven to 350F.
  2. Whisk together the broccoli cheese soup, water, and black pepper until almost smooth. Stir in rice. Pour into a 9x13-inch pan that has been sprayed with oil.
  3. Wrap each chicken breast in a piece of bacon and nestle into the rice, making sure the bacon ends are tucked under the chicken.
  4. Bake for 40 - 45 minutes or until chicken is cooked through and rice is tender. Serve hot.
http://fakeginger.com/2014/08/11/bacon-wrapped-chicken-broccoli-rice/

Cooking with your children makes for a great beginning! Visit

www.unclebens.com and click on The Ben’s Beginners™ Cooking Contest page to learn more!

This is a sponsored conversation written by me on behalf of Uncle Ben’s. The opinions and text are all mine.

0