Potato and Ham Chowder {Lightened up!}

So that polar vortex was a whole thing, huh?! If we don't see temperatures that cold for a while, I really won't mind.

Soup, of course, was the perfect meal to defrost after the walk home from the subway. As we already know, I am soup crazed! I love making new pots of chowder whenever possible.

On Christmas Day (flashback!) I made Cory and I a Dr. Pepper glazed spiral ham (a laPioneer Woman!). Now, the thing about spiral hams is that it is basically impossible to find a reasonably-sized ham for a small crowd. So, let's just say that there were a few pounds of ham in our freezer for a while.

Thanks to this Potato and Ham Chowder recipe, I have finally used up the last big piece of ham! Should we have a party? If you ask me, this soup IS the party. Rich, potato soup loaded up with sweet corn, salty ham, crunchy celery and leeks. Don't be shy -- top a big, warm bowl of this chowder with a little grated cheese and chopped chives!

I lightened up this soup by using 1% milk and thinning it out with a little low sodium chicken broth. So, although not totally guilt free, I think we should definitely serve ourselves a second bowl.

Extra bonus--this is a ONE POT DINNER! My favorite!

Brussel Sprouts + Asparagus + Bacon Pasta with Gruyere Sauce

It's taken me three days to decide on what I should name this recipe. It was an amalgamation of delicious foods all joined together over whole wheat pasta smothered in a homemade Gruyere sauce.

If you don't like brussel sprouts (or rather, if you THINK you don't like them because I assure you that you probably DO like them) I have the answer.

It is bacon. Bacon will make you LOVE brussel sprouts.

Oh, and Gruyere cheese. Nutty, creamy, Gruyere cheese will also make you love brussel sprouts.

This Brussel Sprouts + Asparagus + Bacon Pasta with Gruyere Sauce will make you love everything. I had a vision for this dish and I just went with it. I could not have been more pleased with the results.

Thick slices of center cut bacon are diced and cooked until crispy. I sliced the sprouts up into thin ribbons and toss them together in a bit of the bacon grease (SWOON) with pieces of asparagus and sliced leeks. Leeks are in the same family as the onion or the chive. They are a little softer in flavor than an onion,  making them the perfect accompaniment to a rich, creamy, and delicious pasta dish.

The gruyere cheese sauce could not be any easier. We start by making a roux, which is just a bit of flour whisked into melted butter. Add in milk and stir in gruyere and parmesan cheese until a melty, rich cheese sauce is staring you in the face, begging you to eat by the spoonful.

Oh, by the way. I'm no fool. I know that whole wheat pasta loses its nutritional value when bacon and cheese and salt are added to the equation. Regardless, I really enjoy how robust the whole wheat pasta is. It is not nearly as flimsy as white pasta and for this dish, I really recommend a whole wheat.

Seared Scallops with Rosemary Pan Sauce

Sometimes, I try to be sophisticated. I put on high heels, maybe a pearl necklace and a peplum shirt. I drink wine from wine glasses and wear burgundy lipsticks.

Sometimes, I fail at trying to be sophisticated. I wear sweatpants and Budweiser t-shirts. I pay $10 for a bottle of wine that I drink out of a solo cup.

Today, however, I outdid myself on many sophisticated culinary levels.

Sorry, here I go tooting my own horn again (see: Homemade Pretzels)--I will try to stop doing that if you promise to try this tasty and elegant scallops recipe...deal?

I love seafood but I rarely find myself cooking it at home. It's tough when you live with someone who doesn't eat seafood.

I thought scallops would be a good place to start my seafood-at-home adventure, which started tonight. These tasty bites are extremely versatile and pair well with many different flavors. For example, bacon. Scallops and bacon love each other.

And I love scallops and bacon.

I used bacon as the base to a buttery pan sauce which is ultimately spooned over the scallops. There is a little flavor building involved, but the finished dish is sure to rock your world.

I crisped up bacon in my new cast iron skillet (can also use a deep, heavy bottomed frying pan).

Then I sautéed mushrooms and spinach in some bacon fat and unsalted butter. Mix in minced garlic along with the bacon bits and set aside.

 

Now we are going sear our scallops...get the skillet good and hot (this is why the cast iron is best...those babies get HOT). Sear in bacon fat and butter for 3 minutes on each side.

Do you see that golden brown crust? When you get that golden brown crust, pat yourself on the back...you've done your taste-buds well. 

After the scallops are cooking we will make our pan sauce, which comes from the Joy of Cooking cookbook (an essential kitchen staple!)

Thinly sliced leeks.

Cooked until nice and brown.

Orange juice, to deglaze the pan and pick up any browned bits from the bottom.

Chicken stock. A sprig of rosemary. Large pieces of orange zest.

A swirl of butter finishes the sauce and makes it ready for serving over our seared scallops.

This sauce can also be made after pan frying chicken breasts, steak, and lamb. I enjoyed the delicate flavor of the leeks and rosemary with the scallops.

To serve, top a bed of spinach with 3 scallops and gently spoon sauce over the crispy tops.

If I were trying to impress a special someone, I think I would make them this dish. The scallops are tender and soak up all the flavors of the salty bacon, sweet orange, nutty rosemary and buttery mushrooms. Everything is cooked up in a single pan, leading to a build up of flavors I can't put into words (and easy clean up). I highly suggest you spoil yourself and cook up some scallops tonight!