I'm alive!

Sorry it's been so long since I last posted. I got pretty sick over the holidays, and I'm still recovering. In addition, we ran out of batteries for the camera and I keep forgetting to buy more. Sigh. So here's two recipes (sans pictures) to tide you over until I'm back to my regular routine again:


Tuna Divan
The ultimate in comfort food. When I'm sick, this is all I want. Too bad Mike hates tuna and mayo, so he firmly requests that I only make this when he's out of town. And, guess what - he's off ice-fishing this weekend!

2 cans cream of chicken soup
3/4 c sherry
1/2 c mayo
1 tsp curry powder
1 bag egg noodles
12-16 oz broccoli
1 can tuna (strained; or whatever you call it when you push the water out of the tuna can. Or this recipe can be made with sauteed strips of chicken)
parmesan

1. Boil the egg noodles until al dente. Strain.
2. Steam the broc until tender.
3. In a large bowl, combine all ingredients (except parmesan). Pour into a greased 9x13 pan. Sprinkle with parmesan.
4. Bake at 400 for 45 min, or until hot in the center.

Enjoy!




Corn Chowder
2 # frozen corn
4 oz bacon, chopped fine
1 onion, minced
2 cloves garlic, minced
3 c chicken broth
2 c whole milk
12 oz red potatoes, scrubbed and cut into 1/4-in cubes
2 bay leaves
1/4 tsp dried thyme
1 c heavy cream
salt and pepper

1. In a blender, puree 1 # of corn with all of the broth, until smooth.
2. Cook the bacon in a large Dutch oven over medium heat, until crisp (about 8 min)
3. Stir in the onion, cook until softened (about 5 min)
4. Stir in the garlic and cook until fragrant (about 30 sec)
5. Add the blended broth/corn mixture. Stir in the potatoes, bay leaves, and thyme. Bring to a simmer and cook until the potatoes are almost tender, about 15 minutes.
6. Stir in the remaining corn and the cream. Continue to simmer until the corn is tender but still crunchy (about 5 min).
7. Discard the bay leaves. Add s&p to taste.

Enjoy!