Tuesday, November 30, 2010

This is amazing

Seriously amazing. A friend on Facebook shared a link to this video. Please watch it and enjoy. :)

After watching it, I noticed another video on the right called "The Making of....." and I had to watch it. Well, it turns out there were four parts of "The Making of...." but it just made the original video that much more amazing! So please, sit back and enjoy. If for nothing else than to enjoy David Crowder's hair. Honestly. Love.

Saturday, November 20, 2010

WFD 11/21/10

Okay, this is actually going to be for dinner tomorrow night, but I'm excited about it. :) I made this like three years ago when I first found the recipe in an old Cooking Light magazine. It was good, so I don't know why I haven't made it since then. Enjoy! (I personally add a little more bacon and cheese than it calls for--it's a little less "cooking light," but tastes great). :)

Cheddar Chicken Chowder
2 bacon slices
1 pound chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4½ cups chicken broth
1¾ cups diced, peeled red potatoes
2¼ cups frozen whole-kernel corn
½ cup flour
2 cups 2% milk
¾ cup shredded cheddar cheese
½ teaspoon salt
¼ teaspoon pepper

Cook bacon in a dutch oven over medium-high heat until crisp. Remove and crumble; set aside. Add the chicken, onion, red bell pepper, and garlic to drippings. Saute 5 minutes. Add broth and potato and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
View full recipe

Whisk flour and milk until blended. Add to soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt, and pepper. Top with crumbled bacon.