December 19, 2009

Snow all around, but in our town, barely any snow came down

We didn't end up getting snowed in like we were hoping we would. Schools closed early yesterday before anything had even thought about falling from the sky and today we're just left with a little wet outside. Just 3 hours north in Virginia they have a foot of snow, and Kara in Maryland has 2 feet of snow! Jealous. In an effort to feel snowed in anyway we listened to the nutcracker suite and made corn chowder (yum!) and not-just-any-old grilled cheese sammies.

Side note. We got the new Hellman's mayo made with olive oil. Are you funny about your mayonnaise? I am. I grew up on Duke's and really, there's no substitute. It was not easy for me to put the Duke's back and take the Hellman's, but for the sake of a healthier option, I gave it a shot. I have yet to test it on something where you can really tell if the mayonnaise makes the sandwich or interferes with the sandwich (like simply bread, turkey, mayo, salt and pepper... mmmm), but I will let you know.

This corn chowder recipe is so ridiculously easy, please try it!

Corn Chowder
1 slice of bacon, sliced lengthwise then in 1/4 in slices across
2 carrots, cut into 1/2 in slices
2 celery stalks, cut into 1/2 in slices
1/2 small onion, chopped (about 1/3 cup)
chicken broth
2 cans cream of potato soup
2 cans creamed corn

*you can make this a vegetarian soup by using 1/2 tbsp butter and 1/2 tbsp olive oil in place of the bacon, and veggie in place of the chicken broth*

Cook up the bacon on medium heat. You want it very crispy but not burnt. Add the carrots, celery, and onion, sprinkle generously with pepper, and saute for 10 minutes. Add enough broth to just cover the veggies. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Test a carrot to make sure it's starting to get tender. It will still have more time to soften in the next few steps so you only want it to begin to get tender. Add the cans of potato soup and creamed corn. Fill one can of potato soup with broth and add that to the pot as well. Bring to a light boil, reduce to low and cover until ready to serve. So easy, so inexpensive, so yummy.

Not-Just-Any-Old Grilled Cheese Sammies
butter (best of softened a tad)
good bread!
good ham!
good cheese!
spicy brown mustard

We used a beautiful loaf of wheat bread from the "good bread" section of the grocer store. We got 8 slices of peppered ham from the deli and I got a few slices of baby swiss cheese. Matt used kraft american singles, but this is not recommended. Not if you are attempting to make not-just-any-old grilled cheese sammies. I mixed equal parts (about a tbsp each) of mayonnaise and spicy brown mustard. Matt used yellow mustard and mayo. So, since mine was the real winner of a sammy: spread the mayo/mustard mixture onto both sides of the bread. Add ham and swiss. Spread butter on one side. Add to a skillet on medium low eat and spread butter on the remaining side. Cook until cheese is melted and bread is golden brown. Flip, repeat, done! So amazing with the soup. This meal will definitely make you feel snowed in.

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