Corn and Bacon Chowder

This recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings.     Corn and Bacon Chowder 1/2 pound (about 8 slices) bacon, coarsely chopped 1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces 1 cup chopped onion … Continue reading

Chicken Potpie

This recipe is from the tiny cookbook, Traditional Holiday Celebrations: Recipes and Inspiration for a Festive Christmas. It is excellent. The recipe makes 6 servings.             Chicken Potpie 2 deep-dish unbaked piecrusts 1 egg white, beaten 1 pound boneless, skinless chicken breast halves, cubed 1 cup carrots, diced 1 cup … Continue reading

Clean Italian Wedding Soup

This recipe is awesome. It is slightly adapted from page 36 of the April/May 2012 issue of Clean Eating magazine. It makes 4 servings.           ¬†Clean Italian Wedding Soup 1/2 pound lean ground beef 1 teaspoon dried Italian seasoning 1 egg white 3 tablespoons panko bread crumbs (wheat if you can … Continue reading

Classic Chicken and Wild Rice Hotdish

This recipe is slightly adapted from page 178 of the October 2013 issue of Food Network magazine. It is really good. it makes 8 servings.         Classic Chicken and Wild Rice Hotdish 1/2 cup natural wild rice Fine sea salt 1 bay leaf 6 tablespoons salted butter, plus more for the baking … Continue reading

Penne with Spicy Calabrese-Style Pork Ragu

This recipe is slightly adapted from page 72 of the February 2013 issue of Bon Appetit¬†magazine. It is time-consuming, but worth it. It makes 6 servings.             Penne with Spicy Calabrese-Style Pork Ragu 1 medium onion, quartered 1 carrot, peeled, cut into 1″ pieces 1 celery stalk, cut into 1″ … Continue reading

Creamy Shrimp and Shell Salad

This was inspired by a macaroni salad in the May 2012 issue of Southern Living magazine. This pasta salad has much less fat and calories that its mayonnaise filled counterpart. This recipe makes 4 servings.             Creamy Shrimp and Shell Salad 1 pound shrimp (26/30 count) 1/2 lemon 1/2 tablespoon … Continue reading