Grilled Chicken and Corn Chowder

Even thought it is technically April, Mother Nature just refuses to let it be Spring. I am watching tiny snowflakes dance around my yard as I write this and this kind of weather makes me want soup!

So naturally, I go through my cupboards and fridge to see what I have to make soup. Do you ever do this? Just make up recipes based on what you have on hand? I do all the time, actually that probably makes up over 80% of my recipes. They don’t always turn out amazing, but it usually gives me a base to work with and improve on every time.

This recipe hit the bulls eye on the first try! It is perfect comfort food for cold days, but has a taste of freshness to hint to warmer days coming and fresh veggies right out of the garden. It is also cheap….and that is right up my alley. You don’t need to spend a fortune to eat good and tasty food!

Grilled Chicken and Corn Chowder

After gathering the ingredients and grilling the corn, peppers and chicken, it is all easy peasy from there! Melt the butter in a pot and sautee the onions and garlic until fragrant and translucent. Add the broth and potatoes and simmer until they are tender. Puree 1/4 of the potatoes and liquid (or more if you like thicker soup). Return puree to pot and add corn, peppers and chicken. Let the flavors mesh together by simmering for 20-30 minutes (your house will smell amazing by the way)! Add milk, cumin, chili peppers and salt and pepper. Simmer another 15 minutes to heat and you are done!

Serve with a nice crisp salad and buns and you have the perfect dinner for a cozy night in watching movies!

 

Garlic Pesto Stuffed Mushrooms

 

BBQ Season + Garden Season = Stuffed Mushroom Season!

There is no finer thing than a warm and tasty stuffed mushroom right off the BBQ on a hot summers night! Pair it with a garden salad and a nice glass of wine, sit on the patio and watch the fireflies dance!

Ok, I could probably come up with another perfect scenario for a cold winters evening too…..I just loved stuffed mushrooms anytime of the year.

Summer time does produce the best ingredients for this recipe though, and I personally like to eat what is in season.

This recipe is always a hit at parties and BBQs. The woody flavour combined with the garlic pesto and cream cheese is to die for! It starts a flavour party in your mouth (wow, that was cheesy…..HA that’s punny!)

Ok, I am done now!

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GARLIC PESTO STUFFED MUSHROOMS

  • 6 medium mushrooms (or 12 small ones). I have tried different kinds of mushrooms and they are all good, so just grab what is fresh and available!
  • 2 tbsp olive oil
  • Salt and pepper 
  • Garlic pesto. I make garlic scape pesto that is amazing and uses the curly tops of the garlic plant. This is what gives mine a nice green colour. Again, any garlic pesto would work, but I highly recommend you try this recipe if you have garlic scapes available. Get my Garlic Scape Pesto recipe here! 
  • 3 oz cream cheese ( half a brick)
  • 1/2 small onion

The nice thing about this recipe is you don’t need to mess around with the flavours. Let the pesto and cream cheese create their magic!

Scrub mushrooms really well and remove the stalks. Chop stalks into small pieces. Add 1 tbsp to frying pan and sauté mushroom stalks and onion for about 3-4 minutes or until soft and fragrant. Turn off heat. Add pesto and cream cheese and stir until combined.

Use remaining oil to brush mushroom tops and bottoms. Sprinkle with salt and pepper. Stuff pesto cheese mixture into mushrooms and pop on the BBQ or in the oven for 20-25 minutes until mushrooms are soft and there is a nice crunchy layer on the top.

You can top with cheese at this point if you would like. I prefer them without because I feel it takes away from the cheese that is already in the mushrooms. You can also use a layer of bread crumbs for more crunch!!

I know what you are thinking and yes, they do taste as good as they look!