A great cold-weather recipe. The potatoes make it hearty, the peppers and chilies give it some kick, and the evaporated milk gives it a rich creaminess without all the fat and calories of whole cream. Speaking of fat and calories... I'm sure it would be tasty with some crumbled bacon on top. Using fresh corn off the cob is also an option when it's in season, but frozen corn is quick, easy, and tastes just as good.
•2 tablespoons butter or olive oil
•2-3 stalks celery, diced
•1 yellow onion, diced
•4 cups (32-ounce bag) frozen corn
•2-3 whole chipotle peppers in adobo sauce, finely chopped
•4-ounce can diced green chilies
•32 ounces veggie or chicken broth
•4 medium-size red potatoes, cut into bite-size cubes
•1 can evaporated milk
•salt & pepper to taste
•small jar of chopped red pimientos (optional, but they make it pretty)
1.Add butter to a heavy stockpot over low-medium heat. Saute diced onion and celery in the butter for 5 minutes, careful not to let the onions brown.
2.Add corn. Stir and cook for three more minutes until the corn thaws.
3.Stir in the chipotle peppers and green chilies.
4.Pour in broth. Add salt and pepper. Stir and bring to a boil.
5.Add the red potatoes and simmer 10-15 minutes, until the potatoes are tender.
6.Remove a third of the soup from the pot and puree with a hand blender, then return it to the pot. Cook for another 5-10 minutes. Stir in milk and turn off heat.
7.The pimientos go in now for color (you don't want to puree them or they'll give the chowder a weird orange-pink tinge).
8.Serve with crusty sourdough bread or grilled cheese sandwiches.
Servings: 20 fritters
I always try to start my New Year off right with the luck of the black-eyed pea. Sometimes the usual black-eyed pea soup with ham and corn bread gets boring to me, so I make these little savory bites instead. They're good plain, but also tasty dipped in salsa, hot mustard, or even ketchup. If you've already made a traditional black-eyed pea recipe for the New Year, this is also a good use for the leftovers -- just measure two cups of black-eyed peas with some liquid instead of the can of black-eyed peas.
•1 can of black-eyed peas, undrained
•¾ cup flour
•¼ cup chopped mushrooms
•¼ cup chopped green onions
•2 garlic cloves, minced
•2 tablespoons tomato paste
•1 teaspoon crushed fennel (optional)
•1 teaspoon crushed red pepper or cayenne pepper
•1 teaspoon basil
•1 tablespoon crushed rosemary
•1 tablespoon sage
•salt & pepper to taste
•oil for frying
1.Mix the black-eyed peas (plus the liquid from the can) and flour together in bowl.
2.Stir in mushrooms, onions, garlic, and tomato paste, then mix in all the spices.
3.Divide the batter/dough into 20 pieces, and roll each into a ball. Dust the balls with additional flour before frying.*
4.In frying pan on medium-high heat (370° in a deep fryer), fry the fritters in a enough oil to cover them until they become a nice golden brown color, approximately six minutes.
5.Remove from the oil with a slotted spoon and place on paper towels.
6.Serve hot and enjoy the New Year!
*The mixture should be more like a dough than a batter. The liquid in a can of beans varies from brand to brand, so if your batter is too runny to shape into balls, add more flour, one tablespoon at a time, until it's the correct consistency.
This is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar -- a recipe that I got from my grandma years ago. The recipe on the jar today doesn't match this one, and I have no idea why. I've been making this stuff every Christmas since I was a kid, and everyone always freaks over it. I'm usually kinda embarrassed to share the recipe because it's so easy. I even once won 2nd place in a fudge contest with this "secret family recipe" -- but now the secret is out. And I hope you love it as much as my family does.
Today, I've renamed it "end-of-the-world fudge," because if the world really is ending on 12-21-12, this is what I want to eat! And lots of it. Calories won't matter tomorrow anyway …
3 cups sugar
¾ cup margarine (I always use real butter despite the original recipe calling for margarine)
¨ø cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar marshmallow creme
1 cup chopped walnuts or pecans (totally optional)
1 teaspoon vanilla extract
Combine sugar, margarine/butter and evaporated milk in a heavy 2.5 quart saucepan; bring to a full rolling boil, stirring constantly (yes, your arm might get tired -- mine definitely does).
Continue boiling 5 minutes over medium heat, stirring constantly. Be sure to set a timer for 5 minutes exactly, it's the key to making this stuff turn out.
Remove from heat, stir in chocolate until melted. Add marshmallow creme, nuts, and vanilla, then stir until blended.
Pour into greased 13" x 9" baking pan using a rubber spatula.
Let cool and cut into 1-inch squares.