Last week, I decided to start trying some new recipes. Here are 2 of the meals we had last week:
Chicken & Corn Chowder
5 slices bacon
2 Chicken Breasts (I used rotisserie chicken)
1 small red onion
1 bell pepper
1 clove garlic
4 cups chicken broth
1 1/2 cup frozen corn
1 can cream corn
1/4 cup Corn Starch
1 cup Milk
Salt and Pepper
1 1/2 cup shredded Cheddar Cheese
1. Cook bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle.
2. Saute chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream corn. Combine corn starch with milk and stir into soup.
3. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer for 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.
4. Ladle soup into bowls; sprinkle bacon over individual servings.
I couldn’t find a recipe for this meal, but I was dying for Ryan to try it. I had this meal at the Silly Goose in Nashville and have been thinking about trying to make it ever since. I knew what all of the ingredients were and then just made up all of the other details.
Chipotle Lime Marinade
1. Marinate the chicken in Chipotle Lime Marinade. Cook the chicken in a pan on top of the stove.
2. Cook the couscous according to the directions on the box.
3. Add poblano peppers to the chicken.
4. Finish by adding chili powder to the couscous. Top the chicken with goat cheese, bite size chunks of mango, lime juice and cilantro.
It wasn’t as good as it was at the Silly Goose, but it was pretty darn close. Such a wonderful blend of flavors and textures!
Have you ever loved a meal at a restaurant and tried to make it at home? How did it go?
November 14, 2012
[…] We ate at a place I have been wanting Ryan to try: the Silly Goose. I went about a year and a half ago with Lauren and Jaclyn. Last fall, I tried to make the dish I ordered: Mexico City. […]