Most people that know me know that I really love to cook. When I see a recipe in a magazine that looks good, I rip the page out and save it for when I’m wanting to try something new. If it turns out and my both my husband and I give it a thumbs up, it makes it to my “Favorite Recipes” binder that I pull out whenever I need inspiration in the kitchen.
Admittingly I also try most of the recipes we feature on the pages of 406 Woman magazine. I’m happy to report that most of these make it into the binder as well.
When Gina Simmonds finished her new cookbook, How to Cook Like Mom, she reached out to me to see if I’d like to review. The answer was of course yes! As outlined in her introduction letter, the cookbook was created for her two boys so they can learn and enjoy some home cooking after leaving the nest.
Well, I’ve tried several recipes now and haven’t been disappointed once so I plan to keep going. I’ve love how easy the steps are to follow and I especially enjoy the “MOM TIP” that goes along with each recipe.
The Veggie Corn Chowder was my first to try as we eat a vegetarian meal at least a few days a week. The day I made it was cold and rainy so the hearty soup hit the spot. It was delicious!
I’m not sure why, but in all my years I have always avoided making Risotto. I thought that it would be difficult and too time consuming. Well, it turns out it is easier than I thought and if you enlist the help of a sous chef (in my case my husband), you have someone to help with the consistent stirring. The recipe was oh so decadent and was perfect as a side dish but I could also see it as a stand-alone meal with a side salad or vegetable.
The Chicken Saltimbocca’s subtitle is “Super Fancy” I think primarily due to the Prosciutto and Marsala. It turned out great and was a hit for a recent dinner party. I even had a couple guests ask me for the recipe.
The bottom line is that I don’t plan to rip any pages out of the cookbook but I’ll keep it handy next to my binder and look forward to repeating and trying many more recipes.
My suggestion, if you want a great gift for a kid moving out of the house, pick up Simmonds How to Cook Like Mom. You can find it at Trovare in Whitefish and online at BookBaby.com, BarnesandNoble.com, and at GinaSimmonds.com. Then…If you’re lucky that kid might make you dinner when you go visit.
Veggie Corn Chowder
MOM TIP - You can change this to so many options. Feel free to add chopped cooked bacon, diced ham, or sautéed veggies, or a different type of cheese.
2 Tablespoons Butter
1 Tablespoon Olive Oil
1 Small Onion, diced
1 Red Bell Pepper, diced
1 cup Chopped Celery
1 cup Chopped Red Potato
1 cup Carrot, sliced
1-16 ounce bag frozen corn (baby corn or sweet corn)
½ teaspoon Pepper
1 teaspoon Salt
¼ teaspoon Dried Thyme
2-4 Tablespoons Chopped Green Chilies (optional)
2 cups Chicken Broth
1 ½ cups Heavy Cream
1 ½ cups Cheddar Cheese, shredded
Step 1: Heat butter and olive oil in a pot and add onion, celery, carrots and bell pepper. Sauté until onions are translucent. Add seasonings, potatoes, corn and stir to combine. Add chicken broth (adding more liquid if needed), just to cover vegetables.
Step 2: Gently simmer for 20-30 minutes until potatoes are soft. Add cream and bring to a hard simmer. Cook until slightly thickened. Turn off heat and add cheese.