Lighter Cheesy Corn Soup

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I got a root canal done the other week, and it was painful. Boy, was it painful. I went into work immediately after (yes, I am crazy) and when I realized I didn't pack my lunch that day, I needed to figure out what I could tolerate since my mouth was still sensitive. I ran over to Whole Foods and got some Corn Chowder, and it was amazing.

Chris had previously planned on going to dinner with his friends that same evening, so I decided to whip up some soup for myself (the only time I can get away with having soup as a meal). The taste of the Corn Chowder was still lingering in my mouth, and I immediately decided to replicate it. I used low-fat milk in this recipe so it is a bit thinner than the normal Chowder type of recipe you would get. If you want to thicken it up, use half-and-half or regular milk. The soup was still hearty and delicious, with a little kick from the cayenne and crunch from the potatoes and corn. The subtle cheesy flavor paired with the crisp corn was definitely my favorite part. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 onion, chopped
• 3 tsp. garlic, minced
• 1/4 cup flour
• 6 cups chicken, vegetable or beef stock (I used a combination)
• 2 cups low-fat milk
• Salt and pepper, to taste
• 1/4 tsp. cayenne pepper
• 2 cups baby potatoes, quartered
• 2 (15.25 oz.) cans whole kernel corn, drained
• 1 cup Mexican blend cheese, shredded
• 1 cup sharp Cheddar cheese, shredded
• 1/4 cup bacon, crumbled (optional)

Melt butter in a dutch oven or large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for an additional 30 seconds.

Sprinkle onion mixture with flour and stir until well combined. Add stock and milk. Season with salt and pepper; add cayenne pepper. Add potatoes and cook for 10 minutes or until potatoes are fork tender.

Add corn and cheeses. Mix until melted. Cover and reduce heat to low. Cook until ready to serve, stirring every once in a while, for up to 2 hours (or you can eat it right away!). Sprinkle with bacon if desired. Enjoy!

Source: SK Original

Buffalo Chicken Wrap

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One of my favorite short-cuts is to buy a rotisserie chicken whenever shredded or diced chicken is used in a recipe. They are usually on sale and you save a good amount of time if you're trying to put a quick dinner together during the week. Since most recipes do not use the whole chicken, this Buffalo Chicken Wrap is a great way to use the leftovers and not put them to waste.

I used the base of the Buffalo Chicken Dip for the sauce. I wanted it spicy, but not too much, so the Ranch dressing helped to cut back on the heat a little. Serve this with some fries, tater tots, chips (or homemade kale chips!) and you have yourself a quick and hearty dinner. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. light butter
• 1/3 cup hot sauce (such as Frank's)
• 1/3 cup fat free Ranch dressing
• 2 cups cooked rotisserie chicken, shredded
• 2 flour tortillas
• Monterey Jack cheese
• Shredded lettuce

Heat butter in a medium saucepan. Add hot sauce and Ranch dressing and stir to combine. Add chicken and cook until heated through, about 2 minutes.

Heat tortillas in the microwave for 15 seconds. Sprinkle with Monterey Cheese and lettuce, and top with half of the chicken mixture. Fold the bottom half of the tortilla up, then fold the outer flaps in. Continue rolling up like a burrito to secure the filling. Repeat with the second tortilla and serve immediately.

Source: SK Original

Old-Fashioned Crumb Cake

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Oh my gosh, guys.

Have you ever had Entenmann's traditional crumb cake? The kind that comes with the HUGE crumbs on top that you just have to pick off and eat right away? This cake trumps that. Like seriously.

My mom used to do like I do and pick all the tasty crumbs off of the cake and devour them. My mom's grandmother (or my great-grandmother, duh)  would then take the leftover cake pieces sans crumbs, spread some butter on them and have a tasty little treat. I don't get it either (how could you resist the crumbs...they're the best part!), but it was a system that worked for them.

All components of this cake are off the charts, but the crumb topping is exceptional. I resisted taking this to my family and my father-in-law because I knew they'd devour it, but I gave in and I was right. It was gone in 3 minutes. My brother even requested it for his birthday cake (which is 10 months away). Enjoy!

Printable Recipe

Ingredients

Cake:

• 1 box yellow cake mix
• 3 eggs
• 1 cup water

Topping:

• 2 sticks margarine
• 2 sticks butter
• 1 1/2 tsp. vanilla
• 3/4 tsp. almond extract
• 5 1/3 cup flour
• 2/3 cup plus 1/4 cup brown sugar
• 2/3 cup plus 1/4 cup sugar
• 1 tbsp. cinnamon
• 1/2-3/4 cup confectioners sugar

For the Cake: Preheat oven to 325 degrees F. Grease a jelly roll pan and set aside.

Add cake mix, eggs, and water to the bowl of a stand mixer fitted with the paddle attachment (may also use bowl and hand mixer). Beat for 4 minutes.

Pour into prepared jelly roll pan, and smooth with a spatula. Bake at 325 for 20-25 minutes (remove from oven when done, but leave oven on). While it's baking, prepare crumb topping.

For the Topping: Microwave butter and margarine in a bowl until melted (whisk together). Allow to cool and then add vanilla and almond extracts.

In a large bowl, mix together the flour, sugars, and cinnamon. Cut the butter mixture into the flour mixture using a pastry cutter (or two forks) until a crumbly mixture.

Sprinkle the crumb topping onto the cake and bake for an additional 20-25 minutes at 325 degrees F. Allow to cool completely and then sift with confectioners sugar before serving.

Source: My Life as a Mrs.

Steak Pizzaiola (Gluten-Free)

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This recipe is the trifecta of recipes. It's gluten-free, low-carb and low calorie. Since it fits many diet restrictions and is easy to prepare, I don't know why you wouldn't make this!

Anything with a tomato base usually amps up a recipe for me. Adding a few seasonings and pepperoncini gives the dish a little zip. Since I'm going to South Beach in a few weeks with my friends, this is a recipe I'll be making more often since it won't expand my waistline, but it will still keep me satisfied. Enjoy!

Printable Recipe

Ingredients

• 1 1/4 lbs. boneless sirloin steak (about 1 inch thick), excess fat trimmed
• Kosher salt
• 2 tbsp. extra-virgin olive oil
• 4 cloves garlic, smashed
• 1 large onion, sliced 1/4 inch thick
• 2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick
• 4 jarred pepperoncini, drained and thinly sliced
• 1 (15-oz.) can crushed tomatoes
• 1/2 tsp. dried oregano
• Pinch of red pepper flakes
• 3/4 cup water
• 2 tbsp. chopped fresh parsley 

Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate.

Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes.

Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley.

Source: Food Network

Quinoa and Black Bean Salad (Gluten-Free)

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Today's post for the Secret Recipe Club comes from Liz at That Skinny Chick Can Bake. I had such a difficult time choosing a recipe today just because there are so many delicious looking sweet treats! Since Chris and I are trying to eat healthier (which was difficult between birthdays and Valentine's Day), I decided I would go with a savory recipe as opposed to a decadent recipe. I'm sure I'll be back in no time to choose a cookie or cake recipe, though.

Chris and I are huge fans of the last quinoa recipe I made, so when I saw this one I wanted to give it a try. Chris loved the other salad, but he's a much bigger fan of lime juice than lemon juice, so it seemed right up his alley. The lime mixes well with the cayenne, which adds a little spice. I love the assortment of vegetables in this dish, between the crunch of the corn, the buttery texture of the avocado and the refreshing juice from the tomatoes, the combination is just right. This is a healthy and tasty recipe you definitely need to try. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups quinoa, cooked in salted water according to package instructions
• 1 (15 oz.) can black beans, rinsed
• 1 1/2 tbsp. white wine vinegar
• Salt and pepper, to taste
• 1 (15 oz.) can whole corn kernels
• 1 small green bell pepper, diced
• 2 pickled jalapeños, minced
• 1-2 avocados, chopped
• 1 package grape tomatoes, sliced in half lengthwise
• 1/4 cup finely chopped fresh cilantro

Dressing:

• 5 tbsp. fresh lime juice
• 1 tsp. salt
• 1 1/4 tsp. ground cumin
• 1/3 cup olive oil

Cook quinoa using package instructions. Drain and place in large bowl to cool.

Combine beans with vinegar, salt and pepper. Add to quinoa along with corn, peppers, avocados, tomatoes and cilantro. Gently toss.

Make dressing by combining lime juice, salt and cumin. Whisk in oil. Drizzle over salad. Toss to combine. Serve at room temperature.

Source: Adapted from That Skinny Chick Can Bake