Tag Archives: Recipe

Homemade Season All

Homemade Season All

 

In my last recipe I mentioned using Homemade Season All. I love this seasoning and use it all the time. I originally found this gem on food.com’s website, where it boasts a five star rating!

Ingredients:

2 cups salt (I use sea salt)

2 Tbsp sugar (I use Now brand erythritol)

1 Tbsp curry

1 Tbsp chili powder

1 tsp cayenne

2 Tbsp onion powder

1 tsp allspice

6 Tbsp paprika

1 Tbsp celery salt

1 tsp dry mustard

2 Tbsp ground black pepper

1 tsp ginger

1 tsp nutmeg

Simply mix all ingredients and store in an airtight jar or container.


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This Evening’s Menu…

Corn Chowder sounds good, and the spicier the better, as far as I’m concerned, so I found this lovely, highly rated recipe at allrecipes.com to try this evening:

Spicy, Creamy Corn Chowder

Originally submitted to allrecipes.com by: Jeanne Jones

Modified by: Patti

Photo by: SunnyByrd

 

 

“This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack or sharp cheddar cheese and half and half make this soup rich and delicious.”

Prep Time: 20 minutes     Ready in: 55 minutes

Cook Time: 35 minutes     Serves: 6 hearty diners

 

INGREDIENTS

3 pound boneless skinless chicken breasts- cut into bite-size pieces

1 large chopped onion

4+ clove garlic- minced

5-6 Tbsp butter

4 heaping Tbsp Frontier brand chicken flavored broth powder (or bouillon)

2 cup hot water

1 1/2 tsp ground cumin

4 cups half and half

3 cups shredded Sharp Cheddar or Monterey Jack cheese

1-   1 lb. 2 oz. bag frozen white sweet corn (I use Pictsweet “family size” from Walmart)

Cream in blender: almost cover with water, add dash of salt, pref. sweetener

1 1/2 –  7oz can diced green chiles

3 dashes hot pepper sauce

3 carrots- chopped

fresh cilantro sprigs for garnish (optional)

DIRECTIONS:

1. In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

2. Dissolve the bouillon (or powder) in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and   simmer for 5 minutes.

3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped carrot. Simmer until carrot is softened. Garnish with cilantro.

bon appetite!

Update: This recipe originally said serves 8, however I knew when I started I needed to double it for my family of 6. I used a whole large onion, 4 times as much garlic, etc. I’m changing the  servings amount above to 6, and the ingredient quantities to reflect how I modified the original recipe. I also omitted the tomato and replaced it with chopped carrots. This was absolutely DELICIOUS, my whole family loved it, including me. It’s a five star keeper!


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