Chicken, Corn and Bacon soup

Chicken and Corn Soup with crispy Bacon

Chicken, Corn and Bacon soup

This is our favorite cozy soup, made in a flash and so stinking easy, it’s almost embarrassing. Loaded with veggies to fight that flu too.

Prep time : 10 minutes
Cooking time: 30 minutes
Serves : 6
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INGREDIENTS:

• ¼ cup olive oil
• 1 medium onion, peeled and chopped fine
• 1 red bell pepper, cleaned and cut into dice (reserve some for serving)
• 1 large carrot, cut into dice
• 1 celery stick, chopped
• 1 leek, rinsed clean and sliced
• 2 garlic cloves, peeled and grated
• ¼ cup flour
• 6 cups chicken stock
• 2 stock cubes or more salt
• 2 cups cooked and shredded chicken
• 1 cup corn kernels, drained (reserve some for serving)
• 1 cup double cream
• 8 rashers bacon, cooked crisp and drained on kitchen paper
• Handful of chopped parsley to serve

Chicken, Corn and Bacon soup

INSTRUCTIONS:

Heat the olive oil in a large pot. Add onion, pepper, carrot, celery and leek. Cook on medium until translucent. Add the garlic and cook for another minute.
Add the flour and stir to combine completely before adding the stock a little at a time, stirring to combine as you add. Pour in all the stock.
Season to taste with salt and pepper or add 2 stock cubes, crumbled up.
Add the chicken and corn and continue to cook until veggies are tender and the chicken is heated thru, about 15 minutes. Add the cream and leave to simmer until the soup is thoroughly hot.
To serve , ladle soup into pretty bowl and sprinkle with reserved parsley, red bell pepper, and corn. Crumble some bacon over the top and serve with lots of crusty bread.

Enjoy!

Myra Xo

Chicken, Corn and Bacon soup

Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda

  • Serves 4

What time is it?…..Hamburger time.

I have probably mentioned before that I love Hamburgers, all kinds. The thing that bothers me a little bit is that items on your burger tend to slide and move as you bite. Same goes for the Bacon, it’s always gone before the rest of the burger.

So, I came up with the idea of mixing the glazed onion and fried bacon into the burger, and it worked really well…Onion and Bacon with every single bite. Are you as thrilled as I am? It was just what I wanted.

Next time I may make a pocket in the middle of the burger for the cheese, let’s see where this goes…but for now, here’s this Deluxe Burger filled with Onion and Bacon, give it a go at your next Bbq. It’ll be a hit!

Ingredients;

4 Buns, split and toasted. Store bought or home made. See  Hamburger Buns

4 thick slices cured Gouda cheese

1 lb. Organic Ground Beef

3 oz. smoked Bacon in slices, chopped

1 medium Onion, peeled and chopped fine

1 Garlic clove, peeled and grated

2 Sage leafs, chopped very fine, or just a pinch dried Sage

1 tsp. Oregano

1 tsp. Prepared Mustard

2 tbsp. Worcestershire Sauce

2 Egg yolks

4 tbsp. dried breadcrumbs

1 tsp. Himalayan Salt

Ground Black Pepper

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Method;

Put a frying pan over medium heat and add the bacon bits. Fry until crisp and golden. Remove and place on a piece of kitchen paper to drain and cool.

In the bacon fat fry the onion until golden. Turn off the heat. Let the onions cool.

In a bowl mix all the ingredients including the bacon and onion. Form into 4 patties.

Grill over high heat  Flip the Burgers after 3-4 minutes and cover with cheese. Continue to cook until desired doneness.

6-7 minutes medium/rare

8-9 minutes medium/done

9-10 minutes well done

Serve with lettuce, tomato, onion slices, sauces and condiments.

Enjoy!

Myra Xo

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Served with quick pan roast potatoes.

Spelt Spaghetti with cherry tomatoes and bacon,

At first I was reluctant to share this recipe with you because it was so simple and made in about 15 minutes tops. But after devouring a plate of it (a bit too much perhaps),  I felt it would be very selfish to keep this from you. It’s utter comfort food made in minutes.

Ingredients:

1 lbs. Spelt pasta, one pack

1/2 C. organic bacon, diced

2 cloves of garlic, grated (or thru your garlic crusher)

a punnet of cherry tomatoet, washed and cut in half

a handfull of green olives sliced

2 tbsp. fresh oregano, or otherwise about 1 tsp dried

2 tbsp. capers, drained

2 tbsp. olive oil

1/4 C. toasted pine nuts

Start by putting the pasta in salted boiling water and cook for 7 to 9 minutes.

Meanwhile cook the bacon in a hot pan with 1 tbsp of olive oil. When almost done add the cherry tomatoes, garlic and olives. Then add the oregano. From the pan where you are boiling your pasta, scoop a ladle into the pan with your bacon. Season with salt and pepper to taste.

Meanwhile the pasta should be cooked, drain but do not rinse, add it to the pan with your bacon and olives and so forth. Add the capers. Toss together and serve immediatly. Drizzle over the rest of the olive oil and scatter with the remaining fresh oregano and the toasted pine nuts.

Serve with extra grated Parmesan cheese if you like.