Corn Chowder with Cilantro, Avocado and Lime

For the last couple of weeks I have had a serious craving for corn chowder. I had never actually had corn chowder before making this, but that’s beside the point! Somehow I just knew it would be delicious…luckily I was right (if only I could say that more often!).

Not only was this recipe good, I think it might be one of the best recipes I’ve ever made, AND it hardly took any time to make, which made me love it even more. My husband and I devoured it, and my mom, who tasted leftovers the next day, went straight out to get the ingredients to make it for dinner! That’s really what I love about cooking and trying new recipes; when it turns out great, it gets people excited to try it, add in their own creativity of flavors, and share it with the people they love.

The toughest part about the whole endeavor was removing the corn from the cob, but I learned some tricks that will help make this process easier in the future. Other than that, this recipe is pretty straight forward. The cilantro and lime give it a Mexican flair that would be great as a starter for the Vegetarian Enchiladas or Grilled Eggplant Fajitas I’ve made, but it also has enough weight to be the star of the meal.

I sincerely hope you try this one; you won’t be disappointed!

Veggie Quiche with Herbed Crust

This was my first attempt at making quiche, and I have to say that I felt a little 50’s-housewife-esk with the presentation and paprika on top, ha ha, especially since I don’t actually have a quiche pan and had to use a pie plate instead. I think it's the paprika more than anything that makes me feel that way; it's very reminiscent of my grandmother, who was an amazing cook, by the way!

Although perhaps a little dated in design, I was pleased with how the quiche turned out. I added asparagus, zucchini, mushrooms, onion, and garlic for the filling, along with mozzarella cheese, eggs and cream; fresh tarragon was used to season throughout, which has a very interesting taste that somehow blends wonderfully with the eggs, cream, and paprika; and the finished product was very tasty!

Creamy Potato Soup with Zucchini, Rosemary, and White Wine

I have been on a major soup kick lately. I believe this is partly due to the fact that I adore my little crockpot (even though it’s slowly falling apart), but also because of the wonderful, heartwarming quality a hot bowl of broth and vegetables somehow possesses. Perhaps also because autumn is just around the corner (don’t let this heat wave fool you!); and it’s my way of ushering in the warm sweaters, rosy cheeks, and full bellies I so greatly look forward to!

Recently I made a really great creamy mushroom soup that was a big hit (my brother in-law gave it 3 out of 4 spoons on his rating scale, ha ha), and since I had some leftover cream from the Spaghetti Alfredo I made the other night, I decided to venture into the cream soup world again. This time I decided to leave out the mushrooms and add a little white wine, which gave a hint of acidity that paired really well with the cream.

Spaghetti Alfredo with Lemon and Capers

Pasta. I love it. It is such a ridiculously easy thing to make, and can be ready in a matter of minutes after a long day. Not to mention the fact that it goes incredibly well with the other thing I really love: cheese. 

 

I got the idea for this from a dish I used to order at California Pasta Productions in Chico, CA when my husband and I lived there. If you ever get a chance to go, you will not be disappointed. They make fresh pasta daily, which you can even buy in bulk to take home. 

I checked their current menu to find the name of the dish that inspired me, but sadly it isn’t listed anymore. If I can remember correctly theirs had pine nuts, but I decided to use capers instead, which paired really well with the lemon and cream. I will definitely be making this one again soon.