This weekend was just what the doctor ordered.. restful and productive mixed with friends, family, football and Netflix. Friday night Justin and I celebrated a friends birthday with dinner at Flying Fish. Oh my word, they have the BEST shrimp and grits on the planet. Seriously- amazing! On Saturday we ran some errands to get our house a little more ready for Fall. We picked up flowers for the front porch and even found a new rug for our living room! I have to brag on my husband for the rug. He picked it out completely by himself and convinced me that it was a good purchase. I can be so indecisive, especially with such a big purchase. He did so good!! There were tons of football games on this weekend so I decided to get busy in the kitchen and some of Justin's family came over to enjoy food and football with us! Aren't nights like that seriously the best? We had wings, corn chowder and chili cheese corn muffins. The corn muffins and chowder were a hit. I'll definitely be making them again this fall.
Chili-Cheese Corn Muffins
via Paula Deen
1 3/4 cups self rising yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
1 cup shredded cheddar cheese
1/4 cup seeded and chopped poblano pepper
1 1/2 cups whole milk
1 1/2 sticks butter, melted
2 large eggs, lightly beaten
1. Preheat oven to 400 degrees. Spray muffin tins with vegetable spray.
2. Combine cornmeal, flour, sugar, cheese and poblano pepper. Make a well in the center of the mixture.
3. In another bowl combine the milk, butter and eggs. Add the wet ingredients to the dry ingredients, stirring with a spoon until moistened. Spoon the batter into the prepared muffin tin filling 3/4 full. Bake for 20 minutes, until the muffins are lightly browned.
This was the first time I used my new Kitchen aid Mixer so of course I had to document it!!
2 tablespoons butter
1 cup chopped yellow onion
1/2 cup chopped celery
2 white potatoes, peeled and diced
4 cups chicken broth
4 ears of corn
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1 can condensed cream of celery soup
1/4 cup chopped red bell pepper
1. In a medium stockpot , melt the butter over medium heat. Add the onion, celery and potatoes and saute for 2 minutes. Add the broth and boil the vegetables over medium high heat for about 15 minutes, until the potatoes are very soft.
2. While waiting, cut the corn from the cobs with a sharp knife.
3. Add the corn to the soup and cook for 5 minutes. Add the half and half , salt, pepper and cream of celery soup. Stir well to combine. Simmer until hot, serve immediately.Garnish with the bell pepper.
There really is nothing like Fall, football and good food!