The beautiful Suwannee River
Kelly's RV Park in White Springs, FL

Our home, HOWIE(house on wheels is excellent)

Lane and I are so happy that the heat seems to be breaking here at Kelly’s RV park in  White Springs Florida. This summer has been especially brutal, the temps have been in the mid to upper 90’s for the last 3 months straight. Combine that with unbelievably high humidity and cooking complicated meals has been the last thing on our minds. Now with daytime temps in the 80’s and lows in the 60’s our thoughts are once again turning to the preparation of our favorite comfort foods. This one fit’s the bill… Enjoy!

This is a delicious easy corn chowder recipe. I like to serve it with warmed french bread and a simple green salad.

Bacon Corn Chowder 2Image by Mark & Andrea Busse via Flickr
Chicken Corn Chowder with Bacon
6 slices bacon
1/2 c onions, chopped
2 c diced peeled yukon gold potatoes
1 small finely minced red pepper
3 large ears of fresh corn, kernels removed from cobs and cobs set aside
1 c water
1 can chicken broth
1 c cooked cubed chicken breast
1 16 oz can cream style corn
1/2 c half and half
1/2 tsp cumin
1tsp sugar
1 tsp seasoning salt (Jane’s crazy mixed up salt is good in this)
1/4 tsp pepper
Break corn cobs into smaller pieces and put in a 3 qt dutch oven with water and chicken broth.
Bring to a boil, cover and simmer for 45 minutes
Drain reserving liquid
In a skillet brown bacon until crisp, remove and reserve
Add onions, red pepper and potatoes to drippings and saute for 5 minutes then drain well
Return liquid to dutch oven, add fresh corn, cream style corn , chicken, cumin, sugar, seasoning salt and pepper
Bring to a boil cover and simmer for 25 minutes
Remove cover add half and half and bacon crumbled, simmer 5 minutes and serve
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I’ve decided to change the format of the blog… I will be giving a little background on the recipes and will include step by step pictures when applicable… Hope you enjoy, Debbie
This past week, Lane sat down and said  ” Debbie I’m in the mood to cook, do you think you could pick up some Cornish hens at the market for Sunday?”That’s all he had to say, I could only imagine what was in store.. It totally exceeded my expectations!
For those of you who don’t know, Lane is a phenomenal self taught fusion chef.  He has turned  out some incredible meals, and I am the lucky person who gets to taste them!  Some of  these unbelievable recipes include, king crab legs, herb crusted tuna, smoked raspberry glazed turkey breast, coffee marinated  rib eye steaks, the most succulent meatloaf I have ever tasted…. You get the picture…
 So here is the delicious feast he prepared for us last Sunday, using our portable convection oven.The combination of the apple/ grape  mixture and the mojo marinade infuse the meat with a fruity/citrus flavor as well as helping to retain natural  juices.   I took pictures of each step so you all can prepare it too. Try it, I guarantee it will become one of your favorites

The finished product!

Lane’s  Cornish Hens Mojo Style
with Chanterelle Saffron Rice

  2 Cornish game hens about 1 ½ lbs ea
1 chopped apple
½ cup red seedless grapes
1 tsp dried juniper berries
3/4 bottle Badia Mojo Marinade
1 tbsp McCormick rub for chicken
½ cup dried chanterelle mushrooms reconstituted in boiling water ,save liquid
1 pkg Vigo or Mahatma yellow saffron rice
Marinading hens
Fruit stuffing
Pour ¾ bottle of mojo marinade into large glass bowl, add hens, turning over and refrigerate for a least 4 hours. Preheat oven to 400 degrees for 5 minutes then lower to 325
Stuff cavities of hens with apple/grape mixture
Place in a 13x9 in pan and rub both sides with chicken rub
Place breast side down in pan
Stuffing hens with fruit mixture
Pour remaining marinade over hens and add juniper berries and 2 tbsp  mushroom soaking liquid to bottom of pan
Roast at 325 for 45- 60 minutes or until done
(Low and slow)
Remove hens from oven and let rest for 5 minutes
Prepare rice according to package directions, adding 2 tbsp mushroom liquid and mushrooms, Serve with Cornish Hens
Hens in oven
Dried mushrooms

Rice and reconstituted mushrooms

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With Fall on its way, I thought it was time to post this.. I found this recipe on the cooking website Its a lunchbox favorite... Also good for potlucks
1 box brown sugar
1 c cooking oil
1 sm can pumpkin puree (not pumpkin pie mix)
2 eggs
 2 tsp pumpkin pie spice
3 c flour
1 tsp salt
1 tsp baking powder
 tsp baking soda
1 tsp vanilla
2 egg whites
2 tsp vanilla
4 tbsp flour
1 box 10x (confectioners) sugar
4 tbsp milk
1 c shortening
How to make it
Cream together sugar and oil
Add eggs and pumpkin
Gradually add sifted dry ingredients and mix thoroughly
Drop by tablespoonsful on un greased cookie sheet
Bake at 350 degrees for 10-12 minutes
Set on wire rack to cool
Combine all ingredients except box of 10x sugar, mix well
Gradually add 10x sugar and beat until fluffy
Put 2 tbsp filling between matched cookies and wrap in plastic wrap
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Jiffy Corn Pudding

I made this last night and served it with baked ham...  Also good to bring to a potluck. Easy and delicious!

1 15 oz can whole kernel corn, drained
1 15 oz can creamed corn
1 stick butter
1 8 oz container sour cream
2 beaten eggs
1 box Jiffy corn bread mix
Preheat portable oven to 350F
Melt butter in small casserole dish
Mix corn and sour cream and beaten eggs well, add to melted butter and mix again
Sprinkle corn bread mix over corn and stir together
Bake for 45 minutes
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