Mexican Corn-Chicken Chowder

My favorite type of cooking is piecing together three or four different recipes and creating something new, hoping the result is tasty enough for everyone in our family to enjoy it. This weekend's invention was a definite hit.

Mexican Corn-Chicken Chowder

2 skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
3 Tablespoons butter
1/2 teaspoon minced garlic
1/2 Tablespoon cumin
1/2 Tablespoon southwest seasoning or chili powder
10-12 splashes of hot sauce
1 can cream-style corn
1 can whole kernel corn, drained
2 cups Monterey jack/cheddar cheese mix
1 cup sour cream
1 cup milk
1 diced bell pepper (or Anaheim, jalapeno, or banana pepper for added heat)
1 diced tomato

1. Melt butter in a large saucepan over medium-high heat. Add garlic, onion, chicken, cumin, and southwest seasoning. Cook until chicken is cooked thoroughly, about 6 minutes.
2. Add corn, creamed corn, cheese, sour cream, diced pepper, and milk. Stir until mixed thoroughly. Reduce heat to medium.
   
3. Add hot sauce and additional cumin or southwest seasoning to achieve desired spiciness.
4. Continue cooking until heated thoroughly, about 10-15 minutes.
5. Just before serving, stir in chopped tomato, if desired.
   
6. Serve topped with tortilla chips and extra cheese.
   

Chili

Most of the time, I cherish the time we have with our kids. I listen to all the sweet old ladies who tell me to enjoy my beautiful family, because they grow up too fast. I know the time will pass quicker than I want it to...most of the time. But there are a few insignificant things that I will enjoy when the girls are older. One of those things: 4-alarm chili. Of course, by then, I probably won't be able to hand the hot stuff like I do know. Such is the irony of life!

Anywho, below is my chili recipe. If you have small kids or a wimpy tongue, skip the ingredients in red. If you are adventurous and think Hot Sauce adds flavor, not heat, then go for it!

Chili

1 pound ground beef
3 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon garlic powder
1 medium onion, chopped
1 green bell pepper, diced
3 jalapeno peppers, cored and seeded (unless you like it hot; then keep the seeds)
1 Anaheim pepper, cored and seeded
3 cayenne peppers, whole (stem and all, just throw it in)
6-8 shakes of Louisiana Hot Sauce
2 cans chili beans
1 can red beans
1 can diced tomatoes or Ro-Tel

• Add the onions and ground beef to a skillet. Stir in 1 1/2 tablespoons chili powder, and half the salt, pepper, and garlic powder. Cook on medium-high heat until meat in brown and onion is translucent.
• To a crockpot, add all other ingredients, including remaining spices. Stir in the beef-onion mixture.
• Cook on low for 8-10 hours.
• Remove cayenne peppers, or give them to the guy who claims there is nothing too hot for him. :)
  
• Serve with saltines, cheddar cheese, and hot sauce. (Jay adds ketchup to his, but I consider that a major party-foul!)

Don't worry if it seems like this makes too much for your family. You can turn the leftovers into chili dogs or Frito Pie...two meals, 1 day of cooking!

Tamale casserole

Sometimes it's fun to just throw things together and see what you come up with. Last night's invention was tamale casserole

5 sweet banana peppers (or hot, if you like things spicy)
1 pound sausage
1/2 cup chopped onion
1 can cream-style corn
salt and pepper, to taste
1 box Jiffy mix cornbread (and the stuff to mix it)
1 cup shredded cheddar cheese

1. Cut tops off of peppers and remove seeds. Cut in half lengthwise and boil in water for 5 minutes. Drain.
2. Meanwhile, brown sausage and onions together, until cooked through. Drain off any grease.
3. Add cream-style corn, salt, pepper, and stir. Pour into a casserole dish.
4. Sprinkle with half of the cheese.
5. Place banana peppers on top of sausage mixture.
6. Sprinkle remaining cheese.
7. Prepare cornbread mix according the instructions on the box. Spoon over the peppers.
8. Bake at 350 degrees for 20-25 minutes, until cornbread is baked through.