a lovely living

I love soup year round, but when chilly fall weather rolls in they show up on my meal planning schedule more often than not. If you love chowders, you’ll want to give this recipe a try. I don’t do creamy soups nearly as often, but when I came across this one it looked too good not to taste! I’m not going to lie, one of my favorite parts may have been the crumbled bacon on top, actually I think that was everyone’s favorite part! Don’t skip it ;)

Here’s the recipe thanks to Cooking Classy:

Ingredients

• 2 cups cooked ham, diced into small cubes (I used left over ham roast, ham steak works too)
• 6 slices bacon, cooked and crumbled
• 5 1/2 Tbsp butter, divided
• 1 medium yellow onion, diced (1 1/2 cups)
• 2 carrots, peeled and diced (3/4 cup)
• 2 celery stalks, diced (3/4 cup)
• 2 (14.5 oz) cans low-sodium chicken broth
• 5 medium red potatoes (1 3/4 lb), diced into 3/4-inch cubes
• 3/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups fresh corn kernels (or frozen)
• 1/4 cup + 2 Tbsp all-purpose flour
• 3 cups milk
• 1/2 cup sour cream or heavy cream (I’ve tried and like both versions)
• Chives for topping

Directions

• In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook until potatoes are very tender, about 17 – 20 minutes, stirring occasionally. Reduce to warm heat, stir in ham and corn.
• In a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture. Serve warm topped with bacon and chives.

I’ve always loved Cinnamon, but that love is becoming more evident  since I’ve been blogging. Check out my Cinnamon Bun Cake and Cinnamon Roll Bread in case you missed them. Today, however, we’re talking scones. Cinnamon scones. Cinnamon scones made with oatmeal that give them a light yet hearty consistency. My 5yo son Jack started Kindergarden yesterday (don’t get me started on the emotions), and I found myself with a few free hours while my 2yo was napping. It would make sense to clean, organize or do laundry, but who wants to do that?! I had everything on hand so I decided to whip up some of these scones. There’s not much more involved than mixing, blending and drizzling until you have a warm, delicious scone on your plate. I don’t know if I’d call this healthy, but it certainly carries a few more benefits and a few less calories than your typical scone!

Here’s the recipe thanks to Recipe Girl:

Cinnamon Bun Scones

Yield: 12 servings (12 scones)
Prep Time: 25 min Cook Time: 13 min

Ingredients:

SCONES:
2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk

Directions:
1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).

2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely).

5. Drop dough by 1/4 cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.