Broccoli Cheddar Soup

2 tbsp EOO
1/2 Onion - Diced
1 Carrot - Diced
1 Cup Mushrooms - Diced
2 Garlic Cloves - Minced
2 Bunches of Broccoli (stalks & tops) - Chopped
2 Cups Kale - Chopped
1/4 Cup White Wine
1 Qt. Chicken Stock or Vegetable Stock
Salt
Pepper
1/4 tbsp Cumin
1/2 tsp Smoked Paprika
1 Cup Cheddar Cheese

In a large pot over med/high heat, add the EVOO.  Add in the onion and carrot and a pinch of salt.  Cook about 5 minutes then add in the mushrooms and another pinch of salt and cook another 5 minutes.  You may add in a little bit of water if necessary to keep from sticking to the bottom.

Add the garlic and cook about 3 minutes.  Add the broccoli and kale and another pinch of salt and pepper.  Cook down about 15 minutes or until everything starts to break down.

Add in the cumin and paprika.  Cook about 2 minutes and then add in the wine.  Cook about 5 minutes and then add in the chicken or vegetable stock.

Bring to a boil and then reduce to simmer for about 15 minutes.

Using a blender or an immersion blender, puree the mixture.  Add in the cheddar cheese and whisk until melted and combined.  Taste for seasoning.

I served my soup topped w/ homemade garlic parmesan croutons and diced red pepper.  May also add a dollop of sour cream if desired.  Enjoy.

Asian Meatballs - 2

20 oz. Ground Turkey

20 oz. Ground Pork

1 Med. Onion - Rough Chop

4 Garlic Cloves

1 tbsp Ginger - Grated

1 Cup Mushrooms - Rough Chop

1/4 Cup Parsley - Leaves & Stems

1/4 Cup Chicken Stock

2 Roasted Piquillo Peppers - Small Dice (use roasted red peppers if you don't have Piquillo)

2 tbsp Quinoa

1 Cup Bread Crumbs

2 tsp Salt

1 tsp Pepper

1 Egg - Beaten

For Sauce:

2 tbsp Sugar

3 tbsp Low Sodium Soy Sauce

2 tbsp EVOO

2 tbsp Dijon Mustard

1 tsp Sambal

1/2 Cup Water

In a small food processor add in the onion and garlic and puree.  Add to a large bowl.  Next blend up the mushrooms and parsley and add to the bowl.  In the bowl, add the piquillo peppers and chicken stock.  Mix to combine everything.  Add in the quinoa, bread crumbs, salt, pepper and egg.  Mix to combine.  Add in the turkey and pork and mix to combine (don't over mix).

Using a small scoop (about 1" in diameter) scoop the meatballs onto a large baking sheet (w/ sides) lined w/ parchment paper and sprayed w/ cooking spray.  When all the meatballs are on the baking sheet roll each into a ball.  Run your hands periodically under water to stop the meatballs from sticking. You should get about 80 meatballs.

Bake in a preheated 350 degree oven for about 15 minutes.  Mine didn't brown so when I took them out of the oven, I let them cool for about 10 minutes then put them in a sauté pan over med/high heat to brown about 2 minutes, stirring so as not to burn.

While the meatballs are in the oven, in a sauce pot add the sugar, soy sauce, evoo, mustard, sambal and water.  If you don't have sambal, you can substitute chili paste or about 1/4 tsp of chili flakes.  Stir to combine and dissolve the sugar.  Cook over med/high heat until the mixture starts to reduce and thicken.

When the meatballs are out of the oven (or the pan), let cool for about 5 minutes.  Add the meatballs to a large bowl and pour the sauce over them and stir to combine.   Garnish w/ sliced green onions and sesame seeds.

Perfect to serve as an appetizer or in a spicy asian noodle dish or soup.  Enjoy.

Vegetable Lasagna

3 tbsp EVOO
1 tsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Cayenne Pepper
1/2 tsp Thyme
2 16 oz. Crimini Mushrooms - Sliced
2 tbsp Marsala Wine

2 tbsp EVOO
2 Medium Red Onions - Cut in 1/2 and Sliced about 1/4" thick
2 tbsp Balsamic Vinegar
1/2 tsp Pepper

2 tbsp EVOO
2 tbsp Butter
3 Leeks - Cut in 1/2 - rinsed in a bowl of cold water and patted dry
1/2 tsp Pepper

2 tbsp EVOO
1 Bunch Kale - Stems removed & Chopped
1 Bunch Rainbow Chard - Stems Removed & Chopped
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Pepper

2 tbsp EVOO
3 Zucchini - Sliced about 1/4" thick longwise
1/2 tsp Salt
1/4 tsp Pepper

3 10 oz. boxes of Frozen Spinach - Defrosted and squeezed
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cayenne Pepper
1/2 Cup Shredded Carrots

2 32 oz. containers of Ricotta Cheese - room temp.
3 Eggs - beaten
3 tbsp Sugar
1 tsp Salt
1 tsp Pepper
1 tsp Cayenne Pepper

Bechamel Sauce:
8 tbsp Butter
1/4 Cup Flour
1/2 Gallon Milk
4 Garlic Cloves - Minced
1 tbsp Dijon Mustard
2 Cups Parmesan Cheese - Grated

1 32 oz. package Mozzarella Cheese - Shredded

2 16 oz. boxes of Lasagna Noodles

2 tbsp Butter cut into tiny cubes
1/4 Cup Parmesan Cheese

OK, I will start off by saying this is a very labor intensive recipe. That being said, the payoff is enormous as this feeds an army.  Each part and it's ingredients are separated above.

In a large bowl combine EVOO, pepper, onion powder, garlic powder, cayenne, thyme.  Add in the mushroom to coat.  Spread out on a large baking sheet and place in a 400 degree oven for about 15 minutes to roast.  Then transfer to a bowl and pour over the Marsala Wine and stir.

In a large pan over medium heat add the EVOO.  Add in the onions and stir to coat.  Stir occasionally for about 30-40 minutes until the onions are caramelized.  When they are almost finished pour in the balsamic vinegar and stir.

In a large pan over medium heat add the EVOO & butter.  Add in the leeks and stir to coat.  Stir occasionally.  Cook for about 15 minutes until the leeks are caramelized.  At the end add in pepper.

In a large pan over medium heat add the EVOO.  Add in the Kale & Chard.  With tongs keeps mixing.  It will wilt down a lot.  Once it's wilted, about 3-4 minutes, add the salt, pepper and garlic powder and stir to combine.

Drizzle the zucchini with EVOO, then sprinkle with the salt & pepper.  In a large pan over medium heat add the EVOO. Cook the zucchini about 2 min. per side, just to get a little golden color on it, but not to make mushy.

In a large bowl add the ricotta cheese, eggs, sugar, salt, pepper, cayenne.  Mix well.

In a large pan over medium heat add the butter to melt.  Add the flour and stir to combine and cook about 2 minutes.  Add in milk gradually, whisking constantly to avoid lumps.  Once combined add in the garlic, parmesan cheese and dijon.  Continue stirring until thickened.  It should coat the back of a spoon and when you run your finger down the center of the spoon, it stays separate, but you don't want a thick clump, you want it to still flow.

In a large pot of salty boiling water add the lasagna noodles and cook for about 6-7 minutes.  You want to slightly undercook them because they will bake in the oven.  Then drain and pat dry with a paper towel.

Now comes the assembling and if you're prepared it will go easily.  You could build individual layers but honestly it's really not worth it and no one will taste the difference. In a very large bowl combine the mushrooms, onions, leeks, kale/chard/spinach, carrots.  Mix to combine.

In a tall 9x12" pan (I used the aluminum throwaway kind), coat the bottom with a little Bechamel sauce (so the noodles don't stick). Add a layer of noodles slightly overlapping.  Spread a layer of the mushroom, spinach, etc. mixture.  Top w/ a 3rd of the ricotta and then the béchamel and then the mozzarella.

Add the next layer of noodles but going in the opposite direction (trim the noodles to fit).  Add the zucchini and repeat the steps of the mushroom, etc.

Dot the top layer w/ the butter and sprinkle the parmesan cheese.  Bake in a 350 degree oven lightly covered w/ aluminum foil (try to tent it so as to not touch the cheese) for 60 minutes.  Remove the foil and cook for another 15-20 minutes or until golden and bubbly on top.

Take out of the oven and let rest about 30 minutes before you cut and serve.  This gives all the cheese, etc. time to settle so that once you cut it, it doesn't just run out all over the place.

I served mine w/ a side of meatballs and slow cooked Italian Gravy but those recipes I keep to myself :)

Enjoy.

Roasted Stuffed Hatch Chilis

4 Hatch Chilis - Sliced in 1/2 longwise, seeds, ribs removed
1 tbsp EVOO
1/2 Onion - Diced
3 Garlic Cloves - Smashed - Diced
1 Cup Mushrooms - Small Dice
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
10 Ground Turkey
2 Cups Kale - Fine Chop
3/4 pkg Queso Fresco - Crumbled
2 tbsp Parmentone Cheese - Grated (use Parmesan as a substitute)

In a pan over med/high heat add in the evoo, onion, garlic & mushrooms.  Cook for about 10 minutes until the veggies are slightly softened and browned.  Add in the salt, pepper & paprika.  Cook for another 2 minutes.

Add in the turkey and cook until browned, about 5-7 minutes.  Add in the kale and cook another 3 minutes.  Remove to a bowl.  Add in the 2 kinds of cheese and mix thoroughly.

Line a baking dish wil foil and spray with non stick spray.  Preheat your oven to 425.  Stuff the mixture into the chilies and line the tray.

Bake for about 10 minutes or until golden brown and the cheese has melted.  Enjoy.

Beef Stew

2 1/2lbs cubed beef

½ cup flour

1 tsp salt

1 tsp pepper

8 tbsp EVOO (4 tbsp into 2 batches)

2 tbsp EVOO

1 Medium Onion – Diced

3 Large Carrots – Diced

3 Ribs Celery – Diced

1 Cup Sliced Crimini Mushrooms

5 Cloves of Garlic – Minced

2 Med. Potatoes- Peeled & Diced

1 Cup Red Wine

¼ Cup Worcestershire Sauce

3 tbsp Grain Mustard

1 cup Green Beans – ½” dice

1 cup Frozen Peas

1 Cup Frozen Corn

4 Cups Beef Broth

1 Cup Water

In a large bowl cover the beef in flour, salt, pepper. Shake off the excess. In a large pot over med/high heat add 4 tbsp EVOO. Add the beef in 2 batches and brown on all sides and then set aside.

Add in another 2 tbsp EVOO and onions.  Cook for 2 minutes then add in carrots, celery, mushrooms, garlic, potatoes and cook for 5 minutes.  Add in red wine, Worcestershire sauce and mustard and cook for 5 minutes

Add in green beans. Cook for about 5 minutes then add in peas and corn.  Cook for 2 minutes then add in beef broth and water.

Simmer for about 20 minutes, adjust seasonings and then serve.

Pork Loin Veggie Lo Mein

EVOO

1 Cup Sliced Crimini Mushrooms

1 Cup Green Beans – ½” slices

½ Bunch Asparagus – ½ “ slices

1 Cup Broccoli – Chopped

1 Cup Red Peppers – Sliced & Cut in ½

1 Savoy Cabbage – Shredded

2 Cups Pork Loin – Cooked & Sliced

1 Cup Bean Sprouts

1 lb Spaghetti

Sauce:

4 tbsp Soy Sauce

1 tbsp Sesame Oil

3 tbsp Dijon Mustard

3 tbsp Brown Sugar

2 tbsp Peanut Butter

½ tbsp Ginger – Grated

1 Cup Chicken Stock

2 Green Onions – Diced (for garnish)

2 tbsp Sesame Seeds (for garnish)

In a large sautee pan over med/high heat add 2 tbsp EVOO.  Add mushrooms and cook on each side to brown, about 3 minutes per side.  Remove mushrooms.  Add about 1 tbsp EVOO and add in green beans, asparagus, broccoli.  Cook about 5 minutes until browned.  Remove from pan.  Add 1 tbsp EVOO and cabbage.  Cook about 8 minutes until caramelized.

In a large pot of boiling water, cook spaghetti according to directions (about 8 minutes).  Reserve about 1 cup of liquid if needed to thin out sauce.

While pasta is cooking, in a small pan over med / low heat add soy sauce, sesame oil, mustard, brown sugar, peanut butter, ginger and chicken stock.  Cook for about 3 minutes, stirring to combine and not burn.

In a large bowl add in the pasta, veggies, bean sprouts, cooked pork loin and the sauce.  Combine fully.  If needed to thin out the sauce add in some of the pasta water.

Garnish with green onions & sesame seeds.  Enjoy.

Ginger Turkey & Pork Pot Stickers

EVOO (Extra Virgin Olive Oil)

8 oz. Sliced Crimini Mushrooms

1 Medium Onion – Small Dice

8 Scallions - Roots/Tops cut off – Diced

2 Cups Napa Cabbage – Shredded & Diced

1 Jalapeno – Seeded & Small Dice

1 Serrano Chili – Seeded & Small Dice

1 Grilled Zucchini – Small Dice (doesn’t have to be grilled, that’s just what I had)

1 Carrot – Peeled & Small Dice

10 oz. Ground Turkey

10 oz. Ground Pork

4 Roasted Garlic Cloves – Smashed into a paste (can be raw, not roasted if needed)

1 tbsp Corn Starch

2 tbsp Brown Sugar

1 tbsp Grated Fresh Ginger

1 tbsp Rice Wine Vinegar

2 tbsp Low Sodium Soy Sauce

1 tsp Toasted Sesame Oil

1 Package Won Ton Wrappers

2 Cups (approx) Chicken Stock

In a large pan, over med/high heat, add about 2 tbsp EVOO. Once heated, add the mushrooms.  Brown on both sides (about 10 minutes) then add in the onion and sautee another 10 minutes.

In a large bowl add the (cooled) mushroom/onion mixture, scallions, cabbage, jalapeno, Serrano chili, zucchini, carrot, turkey, pork & garlic.

In a small bowl combine the corn starch, brown sugar, ginger, rice wine vinegar, soy sauce and sesame oil.  Stir to combine.

Add the liquid mixture to the large bowl and mix to combine.

Wet the edges of the won tons with water.  Add about 1 tsp of the filling.  Pull opposite corners together in the middle and pinch down the sides to secure the filling inside doesn’t spill out.

In a large shallow pan w/ lid, add about 1 cup of chicken stock and bring to a simmer. Add in the pot stickers (in batches) and cover.  Simmer about 5 minutes.  Take out and place on paper towel to drain the water.  Add more chicken stock for other batches.

In a large pan over med/high heat, add about 2 tbsp EVOO. Add in the pot stickers and cook to brown the bottom.  Enjoy!

Vegetable Beef Barley Soup

Vegetable Beef Barley Soup

2 tbsp EVOO

1 ½ - 2 lbs Cubed or Shredded Beef

1 Med. Onion – diced into ¼ “ pieces

3 Carrots – Peeled and diced into ¼“ pieces

3 Ribs of Celery – diced into ¼“ pieces

4 oz Crimini Mushrooms – Sliced and diced into ¼“ pieces

6 Cloves of Garlic – smashed and ground into a paste

1 Green (or Red) Pepper – Seeded and diced into ¼“ pieces

1 Cup Green Beans – Cut into ¼” pieces

4 14.5 oz cans (or 2 cartons) of Beef Broth

1 Cup (Uncooked) Barley – Follow directions but add in 1 smashed garlic clove

* Various seasonings

Cook Barley according to the package and add in 1 smashed clove of garlic.

In a large pot or Dutch Oven over high heat add in the EVOO and then the Beef *.  May have to do in batches.  Stir occasionally until browned.  Remove beef from pot.

In same pot add onions, carrots, celery, mushrooms, garlic *.  Cook for about 8 minutes over med/high heat. Add in peppers, green beans, beef and beef broth and cook for about 5 minutes *.

Add in Barley and simmer for 5 minutes.  Adjust seasonings accordingly and then simmer another 10 minutes *.

* I make my own seasoning blend with salt, pepper, garlic, onion, thyme, rosemary.  But you can use your own seasonings to guide your own palate.

Refrigerator Chicken Soup

This is a quick cheat for a delicious hearty slow cooked dinner.  The title comes from cleaning out your refrigerator of leftover foods and putting them in a pot of chicken stock and turning it into a soup.

I had onions, celery, carrots, mushrooms, garlic, green pepper, broccolini, corn, tiny cheese ravioli, tiny pasta shells and a chicken breast.  Sautee the veggies, add spices, add chicken stock and pasta.  Simmer 10 minutes and serve.

But really you can use whatever leftovers you have add chicken stock and turn it into a soup.

Tortilla Crust Pizza

In the mood for pizza but don't want to wait for take out and don't want the frozen pizza option?

I always have various sizes of flour and whole wheat tortillas in my fridge.  They are prefect to mix various leftovers together and wrap them up as a burrito or make a quesadilla.  But what if you're in the mood for pizza?

It's the ultimate thin crust.  Top with whatever ingredients you like, cheese, mushrooms, peppers, chicken, whatever.  Place on a cookie sheet or pizza rack, place in a 400 degree oven for 11-15 minutes and viola, the ultimate (healthier) thin crust pizza that you're craving in minutes.

Chinese Chicken Salad Egg Rolls

2 Grilled Boneless Skinless Chicken Breasts (EVOO, salt, pepper) – small dice

2 tbsp Balsamic Vinegar

2 Grilled Zucchini – Sliced in ½ w/ EVOO to grill then small dice

6 Radishes – Tails/Tips removed – small dice

½ Red Pepper – cut into thin strips then small dice

5 oz. Crimini Mushrooms – small dice

1 tbsp EVOO

2 tsp Red Wine Vinegar

1 Jalapeno – finely diced

1 cup Bean Sprouts

1 cup Carrots – shredded

3 Scallions- cut on angle about ¼ inch thick – reserve 3^rd scallion to the side for garnish

½ head Napa Cabbage – shredded

1 tsp Salt

½ tsp Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Celery Salt

1 tsp Mustard Powder

1 Package Egg Roll Wraps

2 cups Vegetable Oil

Drizzle the chicken breasts with EVOO, salt & pepper and grill.  Set aside to cool about 10-15 minutes.  Cut the chicken into a small dice, place in bowl w/ 2 tbsp Balsamic Vinegar and stir to coat/marinate.

Cut zucchini in ½ and drizzle with EVOO.  Grill just a few minutes, just to develop grill marks but still crunchy.  Usually about 4-5 minutes.  Then cut into strips and dice.

In a sautee pan over med/high heat, add 1 tbsp EVOO.  When oil is hot add mushrooms.  Sautee about 7 minutes or until browned.  Add 2 tsp red wine vinegar and stir.  Turn off heat but leave on burner and let liquid cook out.

In a large bowl combine chicken, zucchini, radishes, red pepper, mushrooms, jalapeno, bean sprouts, carrots, scallions, cabbage, salt, pepper, garlic powder, onion powder, celery salt, mustard powder.  Stir well to combine all the spices.  Taste a bite or 2 and adjust seasonings accordingly.

Take the egg roll wraps and blot all edges w/ water about 1 inch deep.  Place about 2 or 3 tbsp (1/4 cup) of the mixture in the lower 1/3 of the wrap.  Roll forward to cover, flip the sides in and continue to roll to the end (like a burrito).  Place on a tray seam side down.  When finished rolling egg rolls cover w/ plastic wrap and place in the refrigerator for about ½ hour.

In a pan w/ high sides, heat 2 cups vegetable oil over high heat but don’t let boil or burn.  Carefully drop a small piece of a diced vegetable into the oil and if it bubbles and starts to fry the oil is ready (sorry don’t know the temp).  Gently place the egg rolls in the oil, seam side down and fry on each side until golden brown.  Do not crowd the pan.  Once golden brown on each side, remove and set on a try lined with paper towels to drain excess oil.

This recipe made about 21 egg rolls.  If you’d like to serve with a dipping sauce, mix 1 cup low sodium soy sauce, 2 tbsp Dijon mustard and 1 tsp grated ginger.  Garnish with reserved scallions.

* Picture shown is a variation of  this recipe.

Chinese Noodle Soup (Vegetarian)

Ingredients:

12 Cups Vegetable Broth

¼ Cup Dried Porcini Mushrooms (about 5 or 6 each)

¼ Cup Dried Shitake Mushrooms (about 5 or 6 each)

1 Large Garlic Clove – Peeled, Smashed

4 Cups Boiling Water

6 Lemongrass Stalks (about 4-5 inches long, about ½ inch thick)

4 Green Onions – tops and root trimmed, cut on bias about ½ inch thick

1 Inch Ginger – Peeled and finely diced

1 Pkg 14 oz Dried Asian Noodles

¼ Cup Carrots – Shredded

½ Med. Head Napa Cabbage – Shredded

2 Cups Bean Sprouts

In a bowl add the dried mushrooms, garlic and water.  Cover and let sit about 10 minutes.  In a large pot over med/high heat, add in the vegetable stock, lemongrass, green onions and ginger.  Remove and roughly chop the mushrooms and garlic. Add in the mushrooms, garlic and liquid but be sure not to add in the grit at the bottom of the mushroom liquid.  Bring to a boil and then reduce to a simmer for 45 minutes.

Take out lemongrass and discard.  In a pot of salted water (follow directions on package) cook noodles for about 1 minute then drain.

Add carrots, cabbage and bean sprouts into soup and simmer about 5 minutes.

If you’re making the entire soup for your family then add in noodles to soup and serve.  If portioning out then add noodles per bowl.  Maybe garnish with extra sliced green onions.

Enjoy.

** I didn’t need to add salt or pepper for seasoning but you might.  Try adding Low Sodium Soy Salt instead of salt if you feel the need.

Genovese Meatballs a la Pizzaiola

 

1.25 lb. Ground Turkey

1.25 lb. Ground Beef

8 oz. Crimini Mushrooms

1 Cup Kale – stems removed (or basil or spinach)
1 Med Onion - cut in 1/4

5 Garlic Cloves

¼ Cup Sun dried Tomatoes

1 tbsp Extra Virgin Olive Oil (EVOO)

¼ Cup Grated Parmesan Cheese

½ Cup Shredded Mozzarella Cheese

½ tbsp Pepper

1 ½ tbsp Salt

1 tbsp Tomato Paste

1 Egg – Beaten

¼ - ½ Cup Italian Seasoned Bread Crumbs (+ 2 additional cups)

½ Cup Vegetable Oil

1 Large Garlic Clove – Smashed

4 tbsp Butter

In a food processor add mushrooms, kale, garlic, onion, sun dried tomatoes, EVOO.  Pulse until combined (not looking for a puree but also not looking for large chunks).  In a large bowl add turkey, beef, mushroom mixture, parmesan cheese, mozzarella cheese, pepper, salt, tomato paste and egg.  Mix together.  Add in ¼- ½ cup bread crumbs according to feel.  You don’t want the mixture too wet but you want the meatballs to form and stay together.

Scoop out mixture and roll around in the palm of your hands to form meatballs, about the size of a golf ball.  Place in fridge covered with plastic for about an hour.

In a bowl add the additional 2cups of bread crumbs.  Roll each meatball in the bread crumbs to coat.

In a large pan over med/high heat, add ½ cup vegetable oil and 1 smashed garlic clove.  Once the garlic has browned, remove it and throw it away.  Add in meatballs in batches, browning on each side.  Don’t crowd the pan, you don’t want them to steam.  When each meatball is browned on each side remove and set on a paper towel or draining rack.

When all meatballs are browned place in a dish or pan that can go in the oven.  Put in a 350 degree oven for about 10 minutes to finish cooking.  Let sit about 10 minutes for the juices to redistribute.

Serve by themselves or over pasta or add your favorite marinara for dipping.

Makes about 42 meatballs.

Roast Chicken Corn Chowder

Ingredients:

2 Chicken Breasts – Bone in, skin on

2 lb bag of Frozen Corn

4 cups Low Sodium Chicken Stock

1 Green Pepper – Finely diced

1 Med. Onion – Finely diced

2 Large Carrots – Peeled and finely diced

2 Celery Stalks – Finely diced

4 oz. Crimini Mushrooms – Diced

10 Slices of Bacon

2 Med. Potatoes – Peeled and finely diced

5 Dried Porchini Mushrooms

4 Cups Water

1 Roasted Red Pepper – Finely diced

2 Tbsp Mascarpone Cheese

Salt

Pepper

Garlic Powder

Extra Virgin Olive Oil (EVOO)

Drizzle chicken breasts with EVOO, ¾ tsp salt and ½ tsp pepper, ½ tsp garlic powder.  Bake in 350 degree oven for 40 minutes.  When done, tent with foil and let cool.  Then remove skin and bones and finely shred chicken.

Combine corn, ¼ cup chicken stock, 1 tbsp salt, 1 tbsp pepper and 1 tbsp garlic powder w/ 4 tbsp EVOO.  Mix well to coat and bake in a 350 degree oven for 1 hour, stirring about every 15 minutes.

Line the bottom of the pot you’re going to make the chowder in w/ the bacon strips.  *You’re not actually going to use all 10 strips but you’ll need the bacon fat from all of them and snack on the rest or use them in another recipe.  Turn the stove on low, maybe a notch above the lowest setting.  The goal is to cook the bacon low and slow and extract the fat and eventually crisp up the bacon.  This may take up to an hour depending on your stove.

When the bacon is crisp, remove from pot and leave the bacon fat behind.  You should have about ¼ cup.  Turn the heat up to med/high and add in the onions, carrots, celery, crimini mushrooms.  Cook about 7 minutes or until they have some color on them.

Steep 5 (or so) dried porchini mushrooms in 4 cups of boiling water for 10 minutes.  Remove mushrooms and finely dice.  Add chicken stock, mushroom stock, porchini mushrooms, potatoes, red pepper, roasted corn and chicken to pot.  Simmer 1 hour w/ lid slightly cracked and scrape off excess fat that rises to the surface.

Take 4 cups of chowder and puree.  Add back into pot w/ 4 slices of bacon that’s been finely crumbled and 2 tbsp mascarpone cheese.  Simmer another ½ hour w/ lid cracked.  Season to taste w/ salt and pepper and Enjoy.