Broccoli Chowder with Cheddar Cheese Toasts

Ingredients:

• 2 strips bacon, chopped
• 2 tbsp butter
• 1/2 yellow onion, chopped
• 2 cloves garlic, smashed (or minced)
• 1/2 tsp celery seed
• 2 tbsp flour
• 2 cups low sodium chicken broth
• 2 cups milk
• 4 small potatoes (red-skinned if possible) quartered/chopped
• 1/2 head broccoli (about 10 oz)
• kosher salt and black pepper
• 1 tbsp Dijon mustard
• 1 baguette (or other hard crusty bread) sliced into 8 pieces
• 4 oz cheese (cheddar preferred), cut into 8 pieces

Directions:

Cook the bacon in the butter until it renders slightly, about 2 minutes. Add onion, garlic, and celery seed and cook until soft, about 4 minutes. Scatter flour over mixture and stir to coat. Gradually add broth and milk, whisking/stirring until smooth. Add potatoes and broccoli stem, raise heat to medium, simmer 5 minutes. Add florets and season with 1/2 tsp salt. Continue cooking uncovered at a rapid simmer until veggies are tender. Season with salt and pepper. 

For Cheddar Cheese Toasts:

Position rack in the upper part of the oven and preheat broiler to high. Spread Dijon on each piece of bread and top with cheese slice. Broil until cheese melts. 

Serve and enjoy!

***This recipe courtesy of Food Network's website, with minor adaptations.***

Crispy Chicken Nuggets

Ingredients:

• 4 chicken breasts
• 4-5 eggs (depending on size of breasts)
• 2 cups flour
• 2 cups pure corn meal (just corn meal, not premixed with flour)
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp crushed pepper flakes
• Salt and pepper
• Vegetable oil or shortening (shortening tastes better, or even bacon grease!)

Directions:

Preheat oil/shortening to about 300 degrees (about 1 inch deep)

Start with 3 bowls (or deep casserole dishes). Place 1 cup of flour in the first, the eggs in the second, and cornmeal with the remaining flour in the last. Beat the eggs (add hot sauce or other liquid flavorings here). Add your seasonings to the cornmeal mixture. 

Cut chicken into bite size pieces. Coat first in plain flour, then in egg, then in cornmeal. Keep the batch small though (about 10 pieces per batch) to keep the oil heated properly. Cook for approximately 5 to 7 minutes per side (cook times may vary). Place on a plate covered in paper towels to drain. 

Once all chicken is cooked, dispose of remaining coating mixtures to avoid contamination. If desired, save grease for future use (though if grease is too dirty it will burn food without cooking it). 

Serve with your favorite dipping sauce and enjoy!!!

***To Freeze: place nuggets on a baking sheet and place them in the freezer for 2 to 3 hours (this prevents them from clumping). Then seal in a plastic baggie or tupperware. To reheat: turn oven to 350 degrees and bake on a baking sheet for 20 to 30 minutes (cook times may vary)

Turkey Bacon Cheese Sandwich

Ingredients:

• Deli-style turkey
• Sliced cheese (of your choice, best with cheddar or provolone)
• 3 slices bacon
• 2 sprigs fresh thyme, minced (about 1 tsp dry)
• Butter
• Wheat deli bun

Directions:

First, split bun in half and spread butter over each half. Sprinkle with thyme, then toast lightly in oven until butter has melted and bread is slightly crisp. 

Cook bacon to desired crispness, set aside on paper towel to drain and cool slightly. 

While bacon cools, place turkey and cheese on bottom half of bun, then broil until cheese melts. 

Top with bacon, and any condiments you like, cover with top half of bun. Enjoy!!!

***Note: If desired, use a compound butter with your favorite seasonings in place of the butter and fresh thyme***

Dijon Quesadilla

Ingredients:

• 1 tbsp Dijon mustard
• 8 slices Cheddar cheese
• 1 9" tortilla
• 1/2 tsp garlic powder
• 1 tsp crushed red pepper flakes

Directions:

Pre-heat oven to a low broil. Place tortilla on a baking sheet and spread with dijon. Then lay the slices of cheese on the top. Sprinkle seasonings over the cheese. Broil until just melted. Fold and enjoy!!!

***This recipe is still in the works and may change. Comments are welcomed***