Ham and Corn Chowder

When my husband volunteers, "This is tasty!", I know I have a keeper recipe.  Those were the words he used to describe this chowder, and so, dear reader, I am passing along this homey dish to you.  Ham and Corn Chowder is a simple meal, but served with a loaf of bread and butter, a fruity salad, it is perfectly balanced and nourishing.  

The base for the chowder is a ham broth which I made from the Christmas ham bone.  If you don't have ham broth in your freezer, then you can substitute a vegetable or chicken broth or just use water.

Ham and Corn Chowder

Ingredients:

4 cups ham broth

1 medium onion, chopped

3 medium Yukon gold potatoes, unpeeled and diced

1 stalk celery, chopped

2 cloves garlic, chopped fine

1 pkg. frozen creamed corn

1 cup milk

1 small can pimientos

scallions, sliced, for garnish

salt, pepper, olive oil, butter

4 tbsp. cornstarch

cayenne pepper, hot sauce, sherry (optional)

Instructions: 
1.  Saute the onion and celery until softened and browned lightly.      Add the garlic and saute about 1 minute. 
2.  Add 4 cups ham broth.  
3.  Add the diced potatoes.  Let this simmer until the potatoes are tender, about 40 minutes.
4.  Add 1 pkg. creamed corn and 1 cup milk.  Bring to a simmer.
5.  Dissolve 4 tbsp. cornstarch in  1/3 cup sherry or milk. Stir into the soup.   Bring to a boil and then simmer until thickened.
6.  Add the ham.
7.  Check for seasonings.  Add salt, pepper, a dash of cayenne pepper, a few dashes of hot sauce, to taste.

 










Ladle into bowls and top with sliced scallions...

This soup is wonderful served with bread and a salad..

I hope you enjoy this chowder in good company!  Thanks for stopping by! ~ The Mountain Housewife

BBQ Chicken and a Potato Casserole

This meal is as easy as 1-2-3! Make these three simple dishes that bake simultaneously in the oven and you will end up with a spectacular supper.  Use a barbecue seasoning blend on the chicken for a special flavor, and save some time with frozen hash brown potatoes for the casserole.  The broccoli is readily available this time of the year and can be roasted for maximum flavor and presents a tangy, welcome counterpoint to the potatoes and chicken. Sound like a good plan?

Then let's get started!

Step 1: Gather all ingredients. You will need...

for the BBQ Chicken Quarters

• 1 large package of chicken leg/thigh quarters
• Barbecue dry rub or seasoning mix
• 1 cup commercial BBQ sauce
• large sheet pan lined with foil

for the Cracker Barrel Potato Casserole

• 32 oz. bag frozen hash brown potatoes
• 10.75 oz. can cream of chicken soup
• 8 oz. sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup butter, softened
• 1 small onion, diced and sautéed
• 1/2 tsp. pepper
• 9 X 13 casserole, sprayed with PAM

for the Roasted Broccoli

• 1 head broccoli, washed and cut up into pieces
• 1/4 cup olive oil
• Juice of 1 lemon
• 2-4 garlic cloves, smashed and diced
• 1/4 tsp. red pepper flakes (optional)
• salt and pepper, to taste

Step 2: Prepare the BBQ chicken quarters.

Remove chicken from package and season with the barbecue rub.  

Place the chicken on a large aluminum foil -lined sheet pan.  Bake at 350 degrees, uncovered, for about 1 hour to 1 1/2 hours.

Step 3:  Meanwhile prepare the potato casserole.
Shred the cheese, chop the onions and open a can of cream of chicken soup.

Saute the onions in a few tbsps. olive oil until they are soft and golden. Combine onions, shredded potatoes, onions, soup, cheese and softened butter in a large bowl.  Mix thoroughly.  Fold out into the prepared casserole.  Place in the oven with the chicken
to bake about 30 min.

Step 3:  Roast the broccoli.

Mix together the oil, garlic, red pepper, lemon juice, salt and pepper.  Toss together the broccoli and the oil mixture in a large bowl.  Place broccoli on cookie sheet.  Place in the oven for about 20-25 minutes, stirring once during cooking time. Keep an eye on the broccoli to make sure it's not burning; you want it to caramelize a bit, not burn.

Everything should be about done now. Turn the oven temperature up to 400 degrees for about 4-5 minutes to give everything a nice brown top. 

Check the chicken.  If the juices run clear, it is done.  Internal temperature should be 165 degrees.  After removing from the oven, brush with some bottled BBQ sauce, then tent with foil.  Let stand 5-10 minutes.

Remove the potato casserole from the oven and the broccoli.

Plate your wonderful meal!

I hope you will enjoy this simple and easy, yet delicious meal with your family.  Thanks for stopping by! ~Mountain Housewife

Recipes 

BBQ Chicken Quarters

• 1 large package of chicken leg/thigh quarters
• Barbecue dry rub or seasoning mix
• 1 cup commercial BBQ sauce
• large sheet pan lined with foil

Remove chicken from package and season with the barbecue rub.  

Place the chicken on a large aluminum foil -lined sheet pan.  Bake at 350 degrees, uncovered, for about 1 hour and a half.

Hash Brown Potato Casserole

• 32 oz. frozen hash brown potatoes
• 10.75 oz. can cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup butter, softened
• 1 small onion, diced and sautéed 
• 9X13 casserole, sprayed with PAM

Shred the cheese, chop the onions and open a can of cream of chicken soup.
Saute the onions in a few tbsps. olive oil until they are soft and golden.  Combine onions, shredded potatoes, cheese, soup and softened butter.  Mix thoroughly.  Fold out into the prepared casserole.  Place in the oven with the chicken to bake about 30 min.

Roasted Broccoli

• 1 head broccoli, washed and cut up into pieces
• 1/4 cup olive oil
• Juice of 1 lemon
• 2-4 garlic cloves, smashed and diced
• 1/4 tsp. red pepper flakes (optional)
• salt and pepper, to taste

Mix together the oil, garlic, red pepper, lemon juice, salt and pepper.  Toss together the broccoli and the oil mixture in a large bowl.  Place broccoli on cookie sheet.  Place in the oven for about 20-25 minutes, stirring once during cooking time. Keep an eye on this to make sure it's not burning; you want it to caramelize a bit, not burn.

Chicken and Biscuit Casserole

St.Valentine's Day is coming up in a week and you may be thinking of something special to serve...

Chicken and Biscuit casserole is a lovely, comforting dish that will please the whole family. It is beautiful, hot, bubbly deliciousness, topped with buttery biscuits.  And your family will feel the love when they see those heart-shaped biscuits!

The heart biscuits also give complete coverage of the chicken filling, without any gaps as round biscuits tend to do. If you don't have a heart shaped cookie or biscuit cutter, you can use a table knife to shape them easily. 

It may seem that there are a lot of steps involved in this recipe, but let me promise you that this recipe is worth the time. Also it is a one-dish meal that will involve easy clean-up. And if you make the chicken a day ahead, this dish comes together pretty fast,too.

Ok...lets get started!

Step 1: Gather all your ingredients:

5 medium chicken breasts, boned or bone-in (this should produce about 3 cups of cooked, chopped chicken)
Water (which should produce about 3 cups broth)
Broth seasonings(peppercorns, salt, pepper, thyme, parsley,bay leaf, onion, carrot celery)

2 cups self-rising flour
1/2 cup butter

3/4 cup milk or buttermilk

2 tbsp. olive or vegetable oil
1 onion, sliced 1 in. thick
2 stalks celery, large dice
2 garlic cloves, chopped fine
1 sm. can peas or cup frozen peas
2 carrots, diced and parboiled
4 tbsp. cornstarch
1/3 cup cold water

Step 2:  Prepare chicken breasts (pick your method)
Poaching the breasts produces, I think, the most tender and flavorful meat while providing a broth to go into the casserole.

Poach breasts in a pot just large enough to hold the breasts.  Add enough water to cover by 1 inch.
Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
Bring just to a simmer over medium high heat.  Reduce to medium low and simmer 15-18 minutes or until thermometer reads 170-180 degrees.

... but sometime I just pop the breasts in the crock pot the night before. Easy peasy. If you cook them in the crock pot, you will not come out with 3 cups of broth, so you will have to make up for that when assembling the casserole.

With both methods:
Transfer breasts to a plate or bowl.
Strain the broth.
Separate meat from the bones then shred or chop.

Step 3:  Prepare biscuits.
Place flour in In a large mixing bowl.  Cut the butter using a pastry cutter or a grater.  Actually, I just use my fingers to get the butter/flour mixture to the consistency of coarse crumbs.

Pour milk into flour mixture while stirring with a fork.  Mix in just enough milk until the dough is soft, moist and pulls away from the side of the bowl.

Turn onto lightly floured surface and toss with flour until no longer sticky.  Knead the dough a few times until it is smooth.

Press out with your fingers to 3/4 inch thickness. 

Cut out with a biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting process.  Set biscuits aside while you prepare the filling.

Step 4:  Prepare filling.
Saute onion, celery, garlic, carrots in olive oil.  

Add cornstarch/water mixture slowly until mixture is like gravy.  
Add 3-4 cups chicken broth and simmer 10 minutes.

Add 3 cups cooked chicken and peas and simmer 5 minutes.

Step 5:  Assemble casserole.
Pour into round 2 qt. casserole.  Arrange biscuits on top.  Bake at 400 degrees about 30 min. or until bubbly and biscuits are done.

Chicken and Biscuit Casserole

3 c. chicken or turkey, cooked and cubed
3 c. chicken or turkey broth
1 onion, sliced 1 in. thick
2 carrots, large dice
2 celery stalks, large dice
2 garlic cloves, chopped fine

1 sm. can peas or 1 cup frozen peas
4 tbsp. cornstarch
1/3 c. cold water
10 biscuits

Saute onion, celery, garlic, carrots in olive oil.  Add broth and simmer 10 minutes.  Add meat and peas and simmer 5 min.  Add cornstarch/water mixture slowly until mixture is like gravy.  Pour into round 2 qt. casserole.  Arrange biscuits on top.  Bake @ 400 degrees about 30 min. or until bubbly and biscuits are done

Thanks for stopping by!  And God bless!         -Mountain Housewife

Mountain Bread

I cannot sing the praises of this bread enough.  It is my go-to recipe and I make it weekly.   It is substantial, yet light, and it holds together well when sliced. It has a wonderful nuttiness in flavor that does not overpower the wheat. It's just about perfect, I think.  

I start this bread early in the morning by making a pot of oatmeal for the family, adding a little extra oats and water for the bread.  While cleaning up the breakfast dishes, I begin the sponge for the bread. Later, I add the flour and make the dough.  After lunch, I shape the loaves.

Usually I make the bread in my beloved KitchenAid mixer, but today I decided to go fully traditional and make it by hand.  So no matter what equipment you, dear Reader, have in your kitchen, you can make Mountain Bread, too.

Ok, then let's get started.

First, gather and prep the ingredients:

You will need:

1 cup old-fashioned or instant oats

2 c. boiling water

1 and 1/2 tbsp. yeast

3/4 c. water

2 tbsp. oil

1/2 cup honey

1 tsp. salt

Dissolve the yeast in 3/4 c. tepid water.

Add the oats to 2 c. boiling water. (As mentioned, I make a double batch....enough to serve half of this as breakfast).   Let cook 5 minutes, then cover and let stand 10-15 minutes.

Make a sponge in a medium bowl or the bowl of your mixer:

Add 1 cup flour to the yeast mixture.  Mix well.  Add the cooled oats and mix well. Place a thin towel over the bowl.

Let this "sponge" for an hour or so while you go off and do something else, like have coffee by the wood stove and catch up on your news feed.  Or read aloud with your children.  Or clean your kitchen.  Leave the sponge alone and just let the yeast grow and develop and mature.  This step will add wonderful flavor to your bread.

Doesn't this look fun and easy?  No stress, no fuss. You should be relaxed and domestic when making Mountain Bread. Just take it by steps. Now when you are ready...

Mix and knead the dough:

This step takes about 30 minutes. Add to the sponge and mix well:

1/2 c. honey

2 tbsp. oil

1 tsp. salt

(Put the oil in the measuring cup before the honey and the honey will slide right out... easy peasy)

Begin stirring in the remaining flour  (4-5 cups) until the mixture begins to pull away from the sides of the bowl.  Don't add any more flour than you have to.  The less flour, the moister will be the bread.

If using a mixer, using the dough hook, continue to knead the dough. 

If you are kneading by hand you will need to dump the dough onto a floured board at this point and knead until smooth and elastic:

4-5 c. bread flour (2-3 c. whole wheat flour may be substituted)

Go here to learn How to knead bread dough.  It's a short video and worth the time to watch the movements of kneading.

After a few minutes of kneading, notice that the strands of gluten are starting to form.  You are almost there! Keep adding flour and kneading until it is very smooth and elastic...like a baby's bottom!  Now just knead and daydream.  So relaxing. And something of a workout, too.  Maybe listen to your favorite music or a podcast.

After about 10 minutes of kneading and the dough is smooth and elastic, form it into a neat ball. Beautiful!

Now oil a large bowl and place the sweet ball of dough in it with the smooth side facing upwards.  Cover with cellophane or a moist towel. Let this rise until it is doubled.You can let it rise several times.  Actually the more it rises the more flavor the dough will develop.  Just punch it down if you are not ready to form the loaves yet and let it rise again.  You can do this all day if you wish.  See...it suits the wonderful slow pace of the Mountain lifestyle.

When you are ready to bake, go ahead and grease two breadpans.  Divide the dough into two lumps.  You can form the dough into simple loaves and place in the bread pans....like so....

...OR you can get fancy and make a beautiful braided loaf.  Divide one of the lumps into three pieces.  Then squeeze and roll the pieces into ropes about 14 in. long.  Place the ends together and then braid them.  Tuck the ends of the braid under and place in the pans.

 

Not really all that hard, but makes an impressive loaf.

Brush the loaves with melted butter. Sprinkle with some chopped rolled oats, if desired.

Preheat oven to 350 degrees while the dough rises. 

This is a fast rising dough, so you might want to set a timer for 45 minutes.  You don't want it to rise too much ...just until the dough has doubled in the bread pan (I kind of did this, but it's ok). The top of the risen loaf should be just above the sides of the pan.

Now bake these beauties at 350 degrees for about 25 minutes.  Again, set the timer.

Loaves are done when the internal temperature reaches 190 degrees.  You can thump them and if they sound hollow they are probably done, but I prefer to use a thermometer to take their temperature before I take them out of the pans just to make sure they are done. I do not want a loaf with a gooey interior.  No ma'am.  No sir.

Brush them again with melted butter.  Stand back and admire.  I usually have to take a picture.  Every time.

Let them cool just a bit before slicing if you can.  But most likely you will succumb and immediately slice and eat.

Enjoy these with your family.  They go wonderfully with just about anything, but I think they are particularly nice with a simple soup.  This bread also makes very good sandwiches and toast.  

And you see why I love it so much.  I hope you will, too.


Thanks for stopping by!  

Mountain Bread 

Ingredients:

• 1 cup old-fashioned or instant oats
• 2 cups boiling water
• 1 and 1/2 tbsp. yeast
• 3/4 cup water
• 2 tbsp. oil
• 1/2 cup honey
• 1 tsp. salt
• 5-6 cups all-purpose or bread flour (2-3 c. whole wheat flour may be substituted)

Instructions:

• Proof 1 and 1/2 tbsp. yeast in 3/4 c. water.
• Add the oats  to 2 c. boiling water. (As mentioned, I make a double batch....enough to serve half of this as breakfast).   Let cook 5 minutes, then cover and let stand 10-15 minutes.
• Add 1 cup flour to the yeast mixture to make a sponge in a large bowl or the bowl of the mixer: Mix well.  Add the cooled oats and mix well. Let sponge for 1-2 hours.
• Add honey, oil, salt to the sponge and mix well. 
• Begin stirring in the remaining (4-5 cups) flour until the mixture begins to pull away from the sides of the bowl. 
• If using a mixer, using the dough hook, continue to knead the dough. If you are kneading by hand you will need to dump the dough onto a floured board at this point and knead until smooth and elastic.
• When the dough is smooth and elastic, form it into a neat ball and then place in an oiled bowl to rise. Let it rise until it is double.  

• Grease two bread pans.
• Form two loaves and brush the loaves with melted butter.  Sprinkle with some chopped rolled oats, if desired.  Let rise till doubled.
• Preheat oven to 350 degrees while the dough rises about 45 minutes.
• for about 25 minutes.
• Loaves are done when internal temperature reaches 190 degrees.  
• Brush them again with melted butter.  

To make three loaves, use the following measurements:

• 4 cups water
• 2 cups oats
• 2 tbsp. yeast
• 1 and 1/3 c. water
• 1 cup honey
• 4 tbsp. oil
• 1 and 1/2 tsp. salt
• 10-14 c. flour